Restaurant Manager Jobs in Fort Myers, FL

Company: Southeast QSR, LLC Southeast QSR (SEQSR) is one of the largest Taco Bell franchisees and is Taco Bell's top-performing large franchise organization due to its investment in people. SEQSR is a hard-charging and innovative organization with unmatched compensation, culture, and professional development & training, and an industry-leading profit margin. We are seeking highly-talented self-starters: Leaders that put people first and want to further develop their skills through a high-level professional training & development program. We seek Engaged, Modern, and Relevant leaders. Compensation: Salary range of $70,000 to $80,000 Period operations performance bonus of up to $2,000 every four weeks Tenure bonus of up to $5,000 per year based on years of service in position Additional Benefits: Health insurance including dental, vision, long-term disability, and life, up to 70% employer-paid Up to 5-weeks of vacation 4-weeks in years 1-3, 5-weeks after year 4 $10,000 First-Time Home Buyer Assistance Program eligible after 18 months of employment College Tuition Reimbursement up to $5,500 per year and eligible after 6 months of employment Relocation Assistance for those open to relocation Employee Assistance Program Legal advice, mental health services, personal finance Culture: The Company has a highly engaged, people-first mentality that pays for education , provides home purchase assistance , and employee assistance funding to its tenured team members and leaders. The Company provides an industry-leading five weeks of paid vacation and holds its annual RGM & Area Coach Conference at the Ritz-Carlton in Orlando, which includes two nights paid hotel and a $2,500 stipend (for entertainment) for the RGMs / Area Coaches and their families. We know that our success is all about the quality and the care and development of our people. Training / Professional Development: Monthly Professional Development classes for high-performing RGMs at the company's training center Monthly off-site field training & development for RGMs, AGMs, Shift Leads, and high-performing Team Members Field Support Resources: Extensive field support resources, including Recruiting, Facilities, IT, Remodel Management, Marketing, etc. so that Operators can focus on Operations Responsibilities: Responsible for driving all aspects of restaurant management, people/employees, facilities, cleanliness, hospitality, and speed of service to best-in-class Strong people skills focused on the individual development of your team members and leaders Ability to read and understand data and the insights that it provides Ability to create operational, people, and training plans in order to achieve operational excellence Strong labor scheduling, budgeting, and P&L management skills Qualifications: High school diploma or equivalent. Some college preferred. 2 years of top-tier QSR restaurant management responsibility, achievement, and leadership experience Top 10% performer in current position Strong written and verbal communication skills Strong analytical, planning, and organizational skills An engaged, modern, and relevant people-first leader, with a high sense of urgency and strong attention to detail Five (5) years of experience hiring and developing talent

Taco Bell - Arcadia is currently hiring a full time or part time Restaurant Supervisor for our Arcadia, FL location. A Restaurant Supervisor should not only supervise their team but lead it to acheive their goals. A Restaurant Supervisor will assist in the planning and management at Taco Bell - Arcadia in order to achieve customer satisfaction, quality service, compliance with store policies all while meeting and/or exceeding financial goals. Applicants for this role should have effective verbal and written communication skills. Restaurant Supervisor responsibilities -Monitor team members to follow all service standards. -Supervise service of guests, being watchful of signals from guests in need of service. -Assist manager to establish and monitor sidework duty completion. -Read daily communication sheets from previous shift and prepare one for the following shift. -Check restaurant for cleanliness and set up. Check tables for cleanliness and proper set up. -Communicate both verbally and in writing to provide clear direction to staff. -Comply with attendance rules and be available to work on a regular basis. -Perform any other job related duties as assigned. Thanks for your interest in this role. We hope to meet you soon. Taco Bell - Arcadia is hiring immediately, so please apply today!

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

Benefits: * 401(k) * Dental insurance * Health insurance * Vision insurance Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit and being a great place for great people to work. If you want to work and grow with a company who has a proven track, unmatched commitment to their employees and a strong development pathway, you are in the right place! Fill out a short online application and you will receive a confirmation email and invitation to schedule an interview when your application is received. No need to wait! Benefits & Perks: * Educational Assistance with DeVry University with complimentary laptop * Immediate Family Members are also eligible * Competitive Pay with Service Award Incentive * Get paid daily through Daily Pay! * Comprehensive Health Benefits including Medical, Dental, Vision, and more!* * 401(k) retirement savings with company match * Flexible Schedule * All you can eat pancakes + meal discounts! * Employee Discount Program * Development Pathway: Step by step process to grow your career * 3 College Credits hours for completing manager training Position Description As an Assistant Restaurant Manager you will be responsible for assisting the General Manager in restaurant operations and in achieving planned sales and profit levels for the restaurant through the implementation, management, and enforcement of company policies, procedures, programs, and performance standards. In addition, you will provide direction for restaurant staff to ensure maximum guest satisfaction, execution of all employee duties to guarantee maximum guest satisfaction and a quality work environment. Responsibilities: * Assists the General Manager in planning and analyzing administration and operations manpower. * Responsible for achieving plan profit levels while ensuring maximum guest satisfaction. * Accountable for proper handling of cash, credit card information, gift cards and all things related to the payment of guest checks. * Assists in the planning and analysis of restaurant unit manpower, ensuring sufficient development and training of all employees, including subordinate managers. * Assists General Manager in all aspects of employment and restaurant staffing including recruitment (interviewing and selecting), training, and conducting new hire orientation. * Attends University of Perkins and successfully completes all coursework. * Achieves and maintains ServSafe certification. * Performs and is able to assist in all functions for all positions in the restaurant. * Ensures that all menu items are prepared, portioned, and presented properly in a clean, safe, and sanitary manner according to all established procedures, performance standards, and specifications. * Ensures managers and all team members are monitoring and overseeing food temperatures during hot and cold handling to reduce the incidence of risk factors known to cause food-borne illness. * Ensures restaurant compliance to productivity and service standards by scheduling and staffing a sufficient number of well-trained and productive employees. * Ensures proper management of the facility and equipment through preventive maintenance, energy conservation, repairs, security measures, and adherence to safety and sanitation requirements. * Ensures inventory levels for both food and non-food items are properly maintained in accordance with company guidelines through correct ordering procedures and efficiency usage and yield application. * Anticipates, identifies and corrects system breakdowns to achieve guest satisfaction. * Accountable for accurate financial data to include: payroll, cash and receipts, productivity food costs, security of funds, and operating expenses; prepares and reviews financial reports. * Attends scheduled restaurant and region team meetings; makes presentations to peers and management as requested. Qualifications: * One to two years previous experience in a supervisory role; preferably in the food service industry * High school diploma; some college or degree preferred * Must be able to effectively communicate with employees, guests and vendors in person and by telephone * Must be able to coordinate multiple tasks simultaneously Physical Requirements / Environment / Work Conditions: * Extensive standing without breaks; operating a cash register * Exposure to heat, steam, smoke, cold and odors * Bending, reaching, walking * Must be able to reach heights of approximately 6 feet and depths of 2.5 to 3 feet * Must have high level of mobility/flexibility in space provided * Must be able to fit through openings 30" wide * Must be able to work irregular hours under heavy pressure/stress during busy times * Must be able to carry trays of food products weighing 20 pounds for distances up to 30 feet * Must be able to lift up to 50 pounds Disclaimer This job description is not intended, and should not be construed to be, an exhaustive list of all responsibilities, skills, efforts or working conditions associated with the job. It is intended, however, to be an accurate reflection of those principal job elements essential for making decisions related to job performance, employee development and compensation. As such, the employee may perform other duties and responsibilities as required. Compensation: $48,000.00 - $52,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. Founded in 1958, Perkins operates 277 restaurants in 32 states and two Canadian provinces. The Perkins system includes 81 company-owned and operated restaurants and 196 franchised units. With its diverse, moderately priced menu featuring breakfast, lunch, dinner, and bakery offerings, and its attractive and recently remodeled restaurants designed to facilitate efficiency and guest satisfaction, Perkins American Food Co. is a dining favorite with a solid and respected reputation in the marketplace. The longevity and success of Perkins American Food Co. is largely attributed to the concept's ability to adapt to shifts in consumer dining trends and evolving taste preferences while delivering that homestyle goodness that guests crave. At Perkins, we're always updating our menu with fresh, flavorful and innovative items that take their place right alongside Perkins' iconic guest favorites, some of which have been on our menu for more than 30 years. We also take great pride in differentiating ourselves with the service and experience we provide. This has and continues to be a hallmark of our brand. BE A PART OF OUR SUCCESS Perkins has experienced years of success through ensuring 100% guest satisfaction on every visit. If you want to work and grow with a company who has a proven track record of success, has an unmatched commitment to their employees and employees the best in the industry, you are in the right place!

Provides on-call food & beverage support as assigned by the office's Executive Chef, such as taking and delivering food and drink orders, setup/breakdown of tables and chairs for all bank events. Essential Job Functions: Take clients' food and drink orders Ensure that all orders are accurate and brought to each client in a timely manner Work closely with the Executive Chef and Sous Chef to immediately address all client concerns and create a pleasant dining experience Assist with setup/breakdown of tables and chairs for all bank events Assist with plating food or tending food/beverage stations Performs other duties as assigned. Required Education, Skills and Experience: High school diploma/GED required Bartending experience is required 2+ years' Server experience preferred Must be able to stand for extended periods of time Must be able to work days/evenings Strong client service skills required ADA Job Description: The physical requirements and activities described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements. This position primarily requires non-sedentary work; exerting up to at least 25 pounds of force frequently to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. This position requires frequent movement, traversing, transporting, removing, walking and standing. Physical Activities. The following physical activities are frequently required: talking is required to express or exchange ideas by means of the spoken word and hearing, with or without correction, is required to perceive the nature of sounds at normal speaking levels. The use of fingers is frequently required to pick, pinch, cut/slice (with knife), type (on occasion) or otherwise work, with the fingers and with the whole hand, as in handling (e.g., food, equipment, machinery). There is frequent repetitive motion that requires substantial movements (motions) of the wrists, hands, and/or fingers. This position requires that a person climb, balance, stoop, kneel, crouch, crawl, reach, push, pull, lift, grasp and/or feel. May require ascending/descending a ladder. Visual Acuity Requirements. Close visual acuity and the ability to adjust focus, with or without correction, are required to perform activities such as, on occasion, viewing a computer monitor or written materials and documents; reading; writing; close visual inspection. Some distance vision and color vision may be necessary. Environmental Conditions. A person may be exposed to some adverse environmental conditions, such as higher than normal temperatures (within a kitchen), working with a gas stove and handling knives. They may occasionally work near moving mechanical parts or machinery. Generally, they are only exposed to moderate noise. FineMark National Bank & Trust complies with the Americans with Disabilities Act (ADA) and the Americans with Disabilities Amendments Act (ADAAA). During the interview process, you may be asked questions concerning your ability to perform job-related functions. As an equal employment opportunity (EEO) employer, FineMark National Bank & Trust adheres to a policy of making employment decisions without regard to race, color, religion, sex, national origin and status as an individual with a disability or protected veteran. We assure you that your opportunity for employment with FineMark depends solely upon your qualifications. FineMark is a Drug-Free Workplace. Before hire, drug tests are conducted for all positions. Drug and alcohol tests may be conducted during employment. You may request a copy of FineMark National Bank & Trust's Drug-Free Workplace Policy by contacting ************.

American Cruise Lines, the largest USA flagged cruise line in the United States, is looking to add Restaurant Managers to our shipboard team for our 2025 season. American Cruise Lines only operates within the United States and has no more than 200 passenger vessels that create a one-of-a-kind small ship experience. With newly constructed vessels being added to our fleet, it is a great opportunity to join our shipboard management team. The Restaurant Manager (RM) supervises the daily restaurant and room service operations. The RM is responsible for managing all Dining Stewards to ensure that all company service standards and procedures are followed consistently. Overall Dining Room guest satisfaction is each Restaurant Manager's responsibility and a critical measure of success. The RM determines training needs and implements the daily training plan. The RM is expected to provide gracious hospitality to the guests while being safe, courteous, professional, and efficient. The Restaurant Manager reports to the Hotel Manager. Responsibilities: * Supervises the Dining Stewards during meal services, cocktail hour, tea service, room service, evening entertainment, and late-night duties. * Managers service delivery to provide excellent service from first impression, greeting, speed of order taking, speed of service delivery, quality of service delivery, and last impression. * Provides timely delivery of food and beverage to guests. * Provides quality delivery of food served hot or cold. * Provides attentive service to guests. * Manages dining stewards' schedule and approves overtime. * Provides leadership and serves as a role model for Dining Stewards. * Communicates and ensures delivery of all dietary requests, special requests, celebrations, anniversaries, birthdays, and other guest requirements. * Provides feedback and communication to Executive Chef on the quality of food. * Understands and demonstrates strong knowledge of American Cruise Lines' dining service standards, work duties, and procedures. * Holds Dining Stewards accountable to American Cruise Lines' standards. * Ensures safe food handling practices in accordance with FDA regulations and American Cruise Lines' standards. * Plans and execute the daily training sessions based on service deficiencies observed, guest feedback, and the direction of the Training Department. * Provides continual on-the-job training to the Dining Stewards. * Assesses all phases of the dining experience, including pre and post meal processes. * Provides immediate and direct performance feedback to the Dining Stewards. * Monitors guest satisfaction during meal services and respond quickly to requests. * Identifies service problems; resolves immediately; and informs / requests support from the Hotel Manager, as needed. * Oversees meal service and culinary expediting with special attention to food quality, presentation, service quality, and timeliness. * Collaborates with Executive Chef for meal services. * Oversees new Dining Stewards shipboard orientation. * Maintains proper food and hotel inventories. * Completes daily dining room inspection and generate cleaning and maintenance lists. * Strives to improve employee retention. * Participates in achieving weekly sales goals. * Perform bartending duties as needed with other management personnel. Qualifications: * Bachelor's degree in Hospitality Management or related field is preferred. * Proficiency in Microsoft Office Suite applications * Minimum 2 years management experience in a restaurant, banquet, or bar operation. * Strong organizational skills and excellent verbal and written communication skills (English). * Available to travel and work a flexible schedule including long days for extended periods of time. * Proficiency in Microsoft Excel. * US Coast Guard regulated pre-employment drug test. * Transportation Worker Identification Credential (TWIC). Attributes for Success: * Ability to motivate, train, and assess individual and team performance. * Superior time management. * Ability to manage and solve problems. * Sense of urgency in all guests, crew, and home office requests. * Positive attitude and receptive to continuous performance feedback. Work Schedule: * 7 Days per week while onboard the ship. * 6 to 8 weeks working and living onboard the ship. * 1 to 2 weeks shore leave vacation. * Accommodations and meals are provided onboard. Perks: * Benefits package including medical, dental, and matching 401k. * Complimentary Travel Accommodations. * No living expenses aboard the ship (room and board are included). * Training programs to support you. * Continuous growth in the company. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation.

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee.

Provides on-call food & beverage support as assigned by the office's Executive Chef, such as taking and delivering food and drink orders, setup/breakdown of tables and chairs for all bank events. Essential Job Functions: Take clients' food and drink orders Ensure that all orders are accurate and brought to each client in a timely manner Work closely with the Executive Chef and Sous Chef to immediately address all client concerns and create a pleasant dining experience Assist with setup/breakdown of tables and chairs for all bank events Assist with plating food or tending food/beverage stations Performs other duties as assigned. Required Education, Skills and Experience: High school diploma/GED required Bartending experience is required 2+ years' Server experience preferred Must be able to stand for extended periods of time Must be able to work days/evenings Strong client service skills required ADA Job Description: The physical requirements and activities described herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Physical Requirements. This position primarily requires non-sedentary work; exerting up to at least 25 pounds of force frequently to lift, carry, push, pull or otherwise move objects, including the human body. Sedentary work involves sitting most of the time. This position requires frequent movement, traversing, transporting, removing, walking and standing. Physical Activities. The following physical activities are frequently required: talking is required to express or exchange ideas by means of the spoken word and hearing, with or without correction, is required to perceive the nature of sounds at normal speaking levels. The use of fingers is frequently required to pick, pinch, cut/slice (with knife), type (on occasion) or otherwise work, with the fingers and with the whole hand, as in handling (e.g., food, equipment, machinery). There is frequent repetitive motion that requires substantial movements (motions) of the wrists, hands, and/or fingers. This position requires that a person climb, balance, stoop, kneel, crouch, crawl, reach, push, pull, lift, grasp and/or feel. May require ascending/descending a ladder. Visual Acuity Requirements. Close visual acuity and the ability to adjust focus, with or without correction, are required to perform activities such as, on occasion, viewing a computer monitor or written materials and documents; reading; writing; close visual inspection. Some distance vision and color vision may be necessary. Environmental Conditions. A person may be exposed to some adverse environmental conditions, such as higher than normal temperatures (within a kitchen), working with a gas stove and handling knives. They may occasionally work near moving mechanical parts or machinery. Generally, they are only exposed to moderate noise. FineMark National Bank & Trust complies with the Americans with Disabilities Act (ADA) and the Americans with Disabilities Amendments Act (ADAAA). During the interview process, you may be asked questions concerning your ability to perform job-related functions. As an equal employment opportunity (EEO) employer, FineMark National Bank & Trust adheres to a policy of making employment decisions without regard to race, color, religion, sex, national origin and status as an individual with a disability or protected veteran. We assure you that your opportunity for employment with FineMark depends solely upon your qualifications. FineMark is a Drug-Free Workplace. Before hire, drug tests are conducted for all positions. Drug and alcohol tests may be conducted during employment. You may request a copy of FineMark National Bank & Trust's Drug-Free Workplace Policy by contacting ************.

Now seeking a Restaurant Supervisor! As our Restaurant Supervisor, you will manage the day-to-day operations of our Restaurants. You will be expected to develop and foster exceptional working relationships with residents as well as handle the supervising and training of servers. Cypress Cove offers its residents 3 onsite restaurants ranging from poolside to fine dining. We pride ourselves on our unique culinary offerings and providing outstanding customer service to our residents and guests. Our culinary team is built with compassionate and service-oriented people who love our residents, fun, food, and top-notch benefits! WE VALUE YOU! Flexible work schedules - no late nights past 9 pm Work with a team who appreciates your passion and enthusiasm. Secure employment with a reputable company. WHAT YOU WILL BE DOING: Supervising, coordinating, and assisting with: Detailed setup and cleaning of all dining spaces. Ensuring all opening and closing restaurant procedures are followed. Developing front-of-house staff to meet service expectations including conducting daily stand-up meetings and in-service training as required. Completing all required daily paperwork and reports including meal counts and service issues. Maintaining strict safety and sanitary standards as dictated by company policy and health department regulations. Ensuring an exceptional dining experience for our residents and their guests, working to resolve all problems and complaints professionally. Mentoring a team of talented serving staff through your leadership. Building lasting relationships with residents. WHAT WE ARE LOOKING FOR: Previous supervisory experience in the food service industry and/or senior living. SafeStaff certification is a plus. Self-starter who thrives in a fast-paced environment. Positive, engaging and team-orientated attitude. Outgoing, cheerful disposition and a love for personal connections. Strong communication and listening skills. Must be fluent in English; read and write. WHAT WE OFFER: Attractive compensation. Competitive health benefits (full time). Continuing education opportunities for employees and their immediate family. Tuition Reimbursement. Partnership discounts through local colleges. Generous paid vacations start accruing on day one. Retirement plan with 6% company match. Employee Assistance and Wellness programs. FREE employee clinic sick visits, up to 6 per year. FREE telemedicine for family members. Referral bonus opportunities. Employee work-life balance. EOE/Drug Free & Tobacco Free Workplace

Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. Skills and Knowledge • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. • Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. • Reviews financial reports and statements to determine how Food and Beverage is performing against budget. • Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance. • Establishes challenging, realistic and obtainable goals to guide operation and performance. • Strives to improve service performance. Developing and Maintaining Budgets • Develops and manages Food and Beverage budget. • Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. • Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage/Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Serves as a role model to demonstrate appropriate behaviors. • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. • Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. • Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. • Empowers employees to provide excellent guest service. • Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. • Brings issues to the attention of Human Resources as necessary. • Ensures employees are treated fairly and equitably. • Coaches team by providing specific feedback to improve performance. Additional Responsibilities • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. • Order and purchase equipment and supplies. The salary range for this position is $157,000 to $233,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Job Details Naples - The Hampton Social - Naples, FL Full Time Restaurant - Food ServiceDescription Join the revolution at Parker Hospitality, home to The Hampton Social, The Bassment, Costera Cocina Tulum, and Nisos Prime. At Parker Hospitality, we're on the lookout for dynamic and vibrant individuals - people with a zest for innovation and a passion for hospitality to bring our unique vision to life. We're not just a team, we're trendsetters reimagining the guest experience. Here, innovation isn't just a buzzword, it's our blueprint. Elevate your career at a company where each shift is a showcase, and each interaction, a step forward. Exciting, right? Join our team! Job Summary The Front of House (FOH) Manager is responsible for overseeing daily front-of-house operations, ensuring exceptional guest experiences, and maintaining high service standards. This role includes managing FOH staff, addressing guest concerns, and supporting the AGM and General Manager in achieving operational goals. The FOH Manager fosters a positive team environment and upholds the company's values of hospitality, efficiency, and professionalism. Responsibilities Operational Management Supervise daily FOH operations, ensuring smooth service flow and adherence to brand standards. Monitor cleanliness, organization, and readiness of the FOH areas before, during, and after service. Coordinate with the kitchen and bar teams to ensure seamless communication and efficient service. Team & Leadership Development Assist in recruiting, training, and onboarding FOH staff, including Servers, Bartenders, Hosts, and Support Staff. Provide clear direction and constructive feedback to team members, fostering a collaborative work environment. Conduct pre-shift meetings to communicate daily priorities, service expectations, and menu highlights. Financial Management Support the AGM and General Manager in managing labor costs by monitoring schedules and staffing levels. Assist in inventory checks for FOH supplies and monitor usage to control costs. Contribute to revenue-driving initiatives, such as promoting specials or dish recommendations. Guest Engagement Act as a visible presence on the floor to engage with guests, address concerns, and ensure satisfaction. Resolve guest complaints promptly and professionally, turning challenges into positive experiences. Collect and act on guest feedback to continually enhance service delivery. Safety Compliance Ensure FOH compliance with health and safety regulations, including food handling and alcohol service protocols. Train staff on responsible alcohol service and maintain up-to-date certifications for all team members. Monitor & address safety or operational concerns promptly to ensure a secure environment for guests and staff. Supervision Responsibilities Directly manage FOH staff, including Servers, Bartenders, Hosts, and Support Staff, during shifts. Ensure service efficiency, consistent adherence to company policies, and exceptional guest experiences. Address team performance issues and provide feedback to uphold standards of conduct and service excellence. Qualifications Bachelor's degree in Hospitality, Business, or a related field preferred. Minimum 2 years of experience in a supervisory role within a full-service restaurant. Strong leadership and communication skills, with the ability to motivate and mentor a team. Excellent guest service skills and a commitment to creating positive guest experiences. Proficiency in POS systems and basic operational tools. Other Rules/Requirements: Flexibility to work nights, weekends, and holidays as required. Scheduled hours average 40-45 per week, with variations based on business needs. Physical ability to stand & walk for extended periods, lift up to 30 lbs, and work effectively in a fast-paced setting. Food safety and alcohol service certifications (e.g., ServSafe, TIPS) required or the ability to obtain upon hire. Compensation and Benefits Health, dental, and vision insurance Competitive base salary with quarterly performance-based bonuses Company paid Life Insurance Employee Assistance Program Paid Parental Leave Weekly Pay Annual Merit Increase Salary Range 60k-70k DOE Parker Hospitality is an equal opportunity employer and does not discriminate on the basis of race, color, religion, national origin, sex, age, disability, or any other status protected by law.

Be part of our unique food and beverage offerings as Restaurant Assistant Manager!! The Restaurant Assistant Manager is responsible for a variety of tasks, including scheduling shifts, seating customers, and caring for staff members. They provide excellent customer service and ensures that the overall operation of the workplace runs smoothly. In their day-to-day work, they assist customers and help restaurant staff with operations and oversee reservations. They connect with kitchen staff and the Restaurant General Manager to ensure all food and materials are available. All duties are performed in accordance with department and Sunseeker Resorts policies, practices and procedures. Job Duties Be a visible presence, touching tables. Available to the hourly associates and guests. Monitor the performance of your team and operational systems, making adjustments as necessary. Inspire and mentor all team members to reach their full potential. Consistently recognize team members when they excel. Ensure that a coaching culture thrives, holding direct reports accountable to all policies and standard operating procedures. Ensure all direct reports complete all assigned trainings by the due date. Partner with the Restaurant General Manager on clear performance goals and expectations for your team. Following up consistently, providing feedback on an ongoing basis. Ensure performance evaluations and associate coaching is delivered on a timely basis. Drive associate engagement through a variety of methods, including the annual engagement survey. Hold daily preshifts for each shift to discuss all ongoings in the resort and restaurant Create ways to further enrich the guest experience by continuously reviewing, implementing and refining procedures to ensure every opportunity Manage guest requests and own all complaints concerning food quality and service, responding to guests with a resolution within 24 hours. Maintain professional restaurant image, including restaurant cleanliness, food quality and presentation standards, and dress code. Ensure that all HACCP related initiatives are being followed and acted on when necessary. Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensure consistent high quality of food preparation and service. Ensure all opening, closing and ongoing sidework checklists are being used and take appropriate disciplinary action when they are not. Verify that all nightly, weekly, and monthly closing and inventory procedures are completed accurately, including paperwork, time adjustments, and voucher and invoice data entry. Ensure schedules are written to budget and ensure guest satisfaction. Ensure personnel/payroll related administrative duties are completed accurately, on time, and following company policies and procedures. Ensure that proper security and loss prevention procedures are in place to protect associates, guests, and company assets. Ensure a safe working and guest environment to reduce the risk of injury and accidents. Completes accident reports promptly if a guest or associate is injured. Review financial information frequently with the Restaurant General Manager to assist with achieving financial goals. Must have a thorough understanding of all hardware and software systems that are used. This includes inventory, purchasing, forecasting, scheduling and time keeping, email, and electronic filing systems. Exhibit efficiency in completing job requirements through working with a sense of urgency, consolidating tasks, delegating, and empowering others while managing their efforts. Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. Develop collaborative relationships with all departments Foster a team that possesses and delivers on key strategies of guest service, employee relations, team cooperation, financial responsibility and asset management Ensure all accounting, payroll and employee relations matters are handled in compliance with company policy Perform other functions as needed Minimum Requirements Combination of Education and Experience will be considered. Sunseeker Resorts performs criminal background checks on all candidates. Candidates will need to be authorized to work in the US as defined by the Immigration Act of 1986. Sunseeker Resorts uses E-Verify to confirm the eligibility of all newly hired employees to work in the United States. For more details on E-Verify visit e-verify.gov. 1 year proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager, or similar role Proven customer service experience as a manager Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff Familiarity with restaurant management software Strong leadership, motivational and people skills Obtain and maintain current ServSafe Food Manager's Certification Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. Other Minimum Requirements Ability to work varied shifts, including weekends and holidays Working knowledge of Microsoft Office Excellent customer service skills Ability to function well under pressure, manage multiple priorities, and meet established deadlines Must possess mature personal discretion and sound judgment Strong leadership abilities, sound judgment, superior problem solving and decision-making skills Excellent organizational, analytical and project management skills, with particular attention to quality and detail Interpersonal skills to deal effectively with all business contacts Professional appearance and demeanor Ability to manage a team, scout for employee candidates, conduct interviews, spot talent, hire, coach, and evaluate staff Skilled at and enjoys delivering excellent customer service Highly responsible and reliable Detail-oriented Ability to train staff, either individually or as a group in a new store Ability to communicate in English effectively, both orally and in writing Demonstrate the ability to adapt and adjust readily to fast-moving, ever-changing circumstances, and utilize problem-solving skills and resourcefulness to solve situations. Must be able to sustain performance under conditions of stress-such as tight deadlines and detailed questioning. Develop and deliver multi-mode communications that convey a clear understanding of the unique needs of different audiences. Role model and provide accessibility to all management and staff for open communication, leadership, direction, and motivation. Open-minded to feedback. Must have sufficient self-confidence, poise, charisma, and interpersonal skills to be able to work effectively as part of a team and to take part in professional discussions. Must demonstrate the ability to be a team player and quick learner in a dynamic, fast-paced environment with varying levels of patrons and team members present. Must exhibit leadership courage and the ability to coach up as well as coach direct reports. Sunseeker Resorts is an Equal Opportunity Employer (EOE) and is committed to creating a diverse workplace environment. All persons shall have the opportunity to be considered for employment without regard to their race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and related medical conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military and veteran status, physical or mental disability, protected medical condition as defined by applicable state or local law, genetic information or any other characteristic protected by applicable federal, state or local laws and ordinances. For more information, see ************************

A banquet manager is responsible for overseeing all aspects of a banquet or event, from planning to execution. This includes coordinating with clients to determine their needs, setting budgets, and creating timelines. They also work with chefs to create menus, arrange seating, and ensure that the venue is properly decorated. POSITION RESPONSIBILITIES: Maintain records of special events, house counts, food covers and daily business volumes. Lead the food and beverage team in all aspects of the department and ensure service standards are up to par. Greet guests and oversee actual service on a routine, random basis. Assist with wine lists and bottle/glass wine sales promotion programs. Develop on-going professional development and training programs for food production, service and bar production/service personnel. Address member and guest complaints and advise the Senior Manager about appropriate corrective actions taken. Assist in planning and implementing procedures for special club events and banquet functions. Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Monitor employee dress codes according to policies and procedures. EDUCATION/EXPERIENCE/OTHER REQUIREMENTS: Prior experience as a Food and Beverage Director or Manager in a resort/club (5 years minimum). Manager Food Handling Certificate. Sommelier Certificate is a plus. Special Event / Banquet execution experience a plus. Experience in high-volume restaurant experience a plus. Strong ability to lead and motivate the team. Thorough knowledge of food and beverage items, methods of preparation and types of service. Communicate effectively in English, both verbally and in writing. Good organizational skills. Possess attention to detail. Highly proficient in written and verbal English communication. Proficient in Microsoft Office (Excel, PowerPoint, and Outlook). Ability to achieve positive guest relations and maximize guest satisfaction. Must be able to work a flexible schedule including, weekends, holidays, and fluctuating days off. Must schedule vacations during the off-season months. PHYSICAL DEMANDS - ABILITY TO: Grasp, lift, carry or transport up to 50 pounds. Push/pull wheeled carts weighing up to 100 lbs. Stand, walk frequently; reach with hands and arms; stoop, kneel, crouch or crawl. Express and exchange ideas by means of the spoken word accurately, loudly and quickly. Perceive the nature of sounds at a normal speaking level and make fine discriminations in sound. Have visual acuity to determine accuracy, neatness and thoroughness of the work assigned. Perform the duties of this job while exposed to outside weather conditions. The noise level in the work environment is usually moderate. WHAT WE OFFER: • Employer Paid Health, Dental, and Vision Plans available • Personal Time Off (PTO) • Holiday Pay • Employer Match 401K • Paid Parental Leave • Complimentary Employee Meal

Please click here to review our Applicant Privacy Policy. SET THE COURSE The Marlin Bar Assistant Manager is responsible for restaurant operations and to ensure the Marlin Bar restaurant team delivers exceptional service experiences to our Guests while exhibiting Tommy Bahama Core Values, and Hospitality Standards. BE THE ISLAND GUIDE * Assists in creating a learning and nurturing environment for all Marlin Bar Team Members that promotes sales and service success, and internal career growth. * Assist the Marlin Bar Manager to develop and implement strategies to increase qualified applicants, including but not limited to proactively recruiting. Thoughtfully hire, develop, and mentor the team. * Maintain appropriate staff levels. * Hire qualified people, taking time to effectively orient new employees, set clear performance expectations, train, coach, and give constructive performance feedback. * Facilitate implementation of company learning/training programs, follow-up and monitor performance to ensure transfer of learned skills on-the-job. * Practice proactive performance management in partnership with the Regional Manager (and HR when necessary) to ensure adherence to employment policies and procedures. * In partnership with the Marlin Bar Manager, assist employees with career development strategies to improve employee retention and build bench strength. * Manage individual restaurant expenses ensuring budgetary compliance. * Ensure consistent execution of Company policies and procedures. * Develop/streamline Marlin Bar processes in partnership with the Marlin Bar Manager. * Communicate the Tommy Bahama lifestyle through brand execution, both visual and experiential. * Ensure employee appearance appropriately reflects the Tommy Bahama brand image. * Manage upkeep of kitchen, bar, and Marlin Bar exterior in partnership with the Marlin Bar Manager, and Marlin Bar Store Manager * Responsible for embracing, articulating, and reflecting on the Tommy Bahama Culture. * Influence the team to embrace, articulate, and reflect the Tommy Bahama Values. * Demonstrate the Tommy Bahama Core Values in all business decisions and actions. * Commit to maintain the culture through the evolution of the business. * Be receptive to feedback and coaching. * Possess complete knowledge and enforcement of all food and beverage menus - including ingredients, preparation methods, and presentation. * Possess complete knowledge, application, and enforcement of all Hospitality Standards. * Ability to interact with the guest and cultivate authentic relationships in the community. * Practice proper cash handling and proper operation of the point-of-sale system. * Be proficient in food handling, safety and sanitation guidelines. * Other duties as assigned. ESSENTIALS FOR LIFE IN PARADISE * High School diploma or GED required. * Must be 18 years of age or older. * Generally, 3 years of Food and Beverage experience with some leadership experienced preferred. * Must have current food handler's card and alcohol service certification as required by federal/state/local law. * Familiarity with Open Tabel reservation systems preferred. * Ability to work schedule shifts determined by business needs which may include nights, weekends and holidays. * Basic math skills. Computer (Microsoft Office) skills. ESSENTIAL PHYSICAL REQUIREMENTS * Lift and/or move up to approximately 50 pounds frequently Bending/stooping/kneeling required - frequently * Climbing ladders - occasionally * Routine standing for duration of shift (up to 8 hours) * Possible Travel for training and assisting at other Tommy Bahama locations * Ability to work varied hours and days including nights, weekends and holidays as needed Tommy Bahama is an equal opportunity employer and does not discriminate against qualified applicants based on race, color, sex, gender, gender identity, gender expression, religious creed, sexual orientation, pregnancy, national origin, ancestry, age, military and veteran status, marital status, physical or mental disability, protected medical condition, genetic information, reproductive health decision-making or any other characteristic protected by law. If you need an accommodation to complete an online application, please contact the location you are applying to or send an email to our recruiting team at *************************. Mahalo (thank you) for your interest in Tommy Bahama! Tommy Bahama participates in E-Verify. Details in English and Spanish. Right to Work Statement in English and Spanish.

Job Details 7362 North Port Tamiami - North Port, FL Full TimeDescription Your purpose Join our dynamic team as an Assistant General Manager, where you'll play a pivotal role in ensuring our gym operates smoothly and efficiently. You'll oversee various aspects of our facility, contribute to member satisfaction, and support our team. If you're passionate about fitness and have strong leadership skills, we'd love to hear from you! Compensation At YouFit, we believe in rewarding our team members for their dedication and hard work. Our compensation structure is designed to recognize and incentivize performance while providing stability and growth opportunities within our organization. YouFit offers compensation packages that are competitive in the industry. These packages typically include base pay along with opportunities for additional earnings through commissions and/or bonuses. This is a full-time salary position. Core Job Duties Performance Goals: Drive and maintain weekend performance objectives. Safety Inspections: Conduct monthly safety and preventative inspections. Revenue Growth: Boost supplementary revenue through retail and upgrades. Member Retention: Manage operations to enhance member retention. Team Recruitment & Training: Recruit and onboard new team members. Staff Development: Report on staff education and development to the General Manager. Administrative Duties: Handle club orders, processes, and daily operations. Facility Oversight: Ensure gym maintenance, cleanliness, and budget management. Team Management: Oversee Maintenance Specialists, including hiring, performance management, and administrative actions. Scheduling: Create and maintain staff schedules to meet club standards. Member & Facility Issues: Collaborate with the General Manager to resolve issues. Equipment Management: Maintain logs and work orders for all club equipment. Ticket Management: Handle facilities, equipment, and IT tickets promptly. Legal Compliance: Maintain records in accordance with local and federal laws. Aesthetic Maintenance: Ensure the gym and surrounding grounds are visually appealing and well-maintained. Communication: Liaise with the General Manager and HQ on club needs. Availability: Be reachable by staff, leaders, and HQ as needed. Event Participation: Attend company meetings and marketing events. Bank Deposits: Assist with bank deposits as needed. Computer Literacy Skills: Demonstrate Intermediate computer literacy skills for use of job-related software and technology. Other job-related duties as assigned by your supervisor. Position Requirements Must be at least 18 years of age. Maintain a CPR / AED certification At least 6 months directly managing a team of multiple employees Experience in sales and operations management or lead role Experience recruiting, interviewing, and developing your own team Experience dealing directly with customers as well as vendors Effective English communication skills. Fluency in multiple languages is favored. Passionate about fitness and dedicated to providing exceptional customer service. Proficient in multitasking, driven by self-motivation and a strong work ethic. Committed to continuous personal development. Physical Demands The physical demands described here represent those that must be met by a team member to perform the essential functions of this role successfully. While performing the duties of this role, the team member is regularly required to talk or hear. This is largely an active role with some bending, lifting (up to 50 pounds), and stooping required. Travel may be required at times. Get Fit, Get BeneFits: YouFit Gyms Offers More Than Just a Workout! Explore YouFit's Benefits HERE! Have we proved YOU matter yet? Apply Today! YouFit Gyms provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics.

Taco Bell - Arcadia is looking for a full time or part time Restaurant Staff team member to join our team in Arcadia, FL. The Restaurant Staff team member is responsible for customer service and commitment to excellence through meeting or exceeding hospitality and service standards. Restaurant Staff responsibilities include: -Effectively communicate with management in a timely manner regarding scheduling issues, customer service problems, and equipment malfunctions. -Follow all safety procedures and guidelines including personal safety, equipment use, and food handling and storage. -Ensure all products are stocked, maintained, and prepared according to company quality standards. -Maintain a clean, safe working environment. -Clean the customer service areas by following the proper procedures as directed by the manager on duty, including outside landscaping, building entrances, dining room tables and condiment stations, restrooms, and food production and storage units. -Demonstrate fiscal responsibility with all company assets by following company cash handling policies. -Demonstrate ability to be a “team player” by contributing to the team's success and communicating effectively with other Customer Service Representatives. -Assume additional responsibilities as assigned. -Maintain or exceed standards of appearance, cleanliness, hygiene, and health standards. -Frequent washing of hands. A qualified candidate will have: -A high school diploma or equivalent or higher preferred but not required -Strong work ethic and willingness to learn -Demonstrated ability to work in a team environment. We look forward to seeing you for an interview for our full time or part time Restaurant Staff role at Taco Bell - Arcadia soon!

Directly responsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. DUTIES & RESPONSIBILITIES: * Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. * Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate. * Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. * Fill in where needed to ensure guest service standards and efficient operations. * Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. * Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. * Work with restaurant managers to plan and price menu items. Establish portion sizes and prepare standard recipe cards for all new menu items. * Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. * Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. * Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. * Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. * Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. * Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. * Responsible for training kitchen personnel in cleanliness and sanitation practices. * Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. * Check and maintain proper food holding and refrigeration temperature control points. * Provide safety training per training program, lifting and carrying objects and handling hazardous materials. QUALIFICATIONS: * A minimum of 2 to 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. * At least 6 months experience in a similar capacity. * Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. * Be able to reach, bend, stoop and frequently lift up to 50 pounds. * Be able to work in a standing position for long periods of time (up to 9 hours).

QUALITY BRAND GROUP LLC: If hired, you will be working for Quality Brand Group LLC a franchisee of Dunkin'. Quality Brand Group is a multi-store franchisee with a number of Dunkin' locations in Arizona, Colorado, Florida, Nevada and Texas. At Quality Brand Group, we take great pride in our ability to create an environment with opportunity for personal growth, where passionate people are trained and empowered to deliver a memorable experience every day, one guest at a time. We promote a friendly environment where all team members and guests are treated with respect and dignity. We are looking for individuals that want to be part of a successful, energized team. The Restaurant Manager position is described below. RESTAURANT MANAGER Job Profile: The Restaurant Manager is responsible to administer, direct and oversee the effective recruitment and development of team members for the store. The Restaurant Manager is directly responsible for ensuring the proper implementation and effective application of all operational standards of quality service & cleanliness. The Restaurant Manager will operate his/her restaurant in a cost effective manner by assisting in setting and obtaining sales and profitability goals for the store. The Restaurant Manager will be privy to and accountable for the full P&L statement for his or her store as if he or she owned the location. The Restaurant Manager must demonstrate sufficient application of knowledge and leadership, always remain engaged and in tune with customers and employees needs and drive towards the continuous improvement of overall store operations. While assigned to specific shift, the Restaurant Manager, is responsible for management of the processes and people needed to deliver great and friendly guest experience during their assigned shift. The Restaurant Manager is ultimately responsible for the preparation of products according to operational and quality standards and management of the service delivered by the store team to deliver a great guest experience. Restaurant Managers are responsible for providing leadership, direction, and motivation to the store team whether through Shift Leaders and/or an Assistant Manager, or directly. Restaurant Managers will be responsibility for counseling, disciplining, promoting or firing of store level employees in the Restaurant Manager's store. Responsibilities include but are not limited to: * Leading operational Excellence * Keen focus on 100% Guest Satisfaction * Understanding the importance of training and development of team members * Achieving financial goals such as sales projections and controlling expenses * Utilizing effective communication and coaching skills * Managing purchasing, scheduling, sales, training and physical facilities maintenance. * Highly motivated, enthusiastic, with demonstrated ability to think and work independently. * Experience in the food service industry is required. Food Safety, Serve Safe Certification. MINIMUM QUALIFICATIONS INCLUDE: * Must be able to fluently speak/read English * Math and writing skills * Restaurant, retail, or supervisory experience required * Guest Focus - anticipate and understand guests' needs and exceed their expectations. * Passion for Results - set compelling targets and deliver on commitments. * Problem Solving and Decision Making - make good decisions based on analysis, experience and judgment. * Building Effective Teams - get the right people in the right places, enabling them to make decisions and celebrate success as a team. * Be physically and mentally capable of learning to operate standard restaurant equipment (minimum age requirements may apply). * This position requires one to lift 30 to 50 pounds and also requires you to use motion that entails pushing, pulling, stretching and continuous bilateral use of fingers and wrists. BENEFITS INCLUDE: * Competitive Salary * Monthly Bonus Program * Employee Meal Discounts * Medical, Dental, Vision, Rx Insurance with Company contribution * Paid Vacation NOTE: Many Dunkin' restaurants are owned and operated by an independent franchisee. Each Dunkin' franchisee is an independent employer and thus solely responsible for hiring decisions and all other employment-related matters for the franchisee's restaurant(s). The terms "Company," "Dunkin'," "we," "our," or "us" refer to the specific entity (corporate or franchise) that owns and operates the Dunkin' restaurant to which you are applying. Nothing on this site should be construed as Dunkin' being involved in or having control over a franchise employee's terms and conditions of employment. Any employment-related questions regarding a franchise restaurant should be directed to the franchisee.

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). • Applies knowledge of all laws, as they relate to an event. • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. • Adheres to and reinforces all standards, policies, and procedures. • Maintains established sanitation levels. • Manages departmental inventories and maintains equipment. • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. • Schedules banquet service staff to forecast and service standards, while maximizing profits. • Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams • Sets goals and delegates tasks to improve departmental performance. • Conducts monthly department meetings with the Banquet team. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Ensures employees understand expectations and parameters. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • Participates in the development and implementation of corrective action plans. • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. • Attends and participates in all pertinent meetings. The salary range for this position is $63,000 to $81,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.