Restaurant Manager Jobs in Lansing, NY

Taco Bell Manlius is looking for a full time or part time Restaurant Staff team member to join our team in Manlius, NY. 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 Manlius soon!

Department: Warehouse Reports To: Director of Warehouse Salary Range: $65,348 - $98,022 annually, plus bonus opportunity. As a Warehouse Shift Manager, you provide hands-on leadership on the warehouse floor by training, monitoring, and evaluating assigned personnel and actively lead the receiving, warehousing, and shipping of product in a manner consistent with company culture, service, and cost objectives. WHAT YOU'LL DO Ensures all employees are trained and developed to meet safety and productivity standards. Plans inbound and outbound product flow and labor needs to meet daily deadlines. Communicates, coordinates, and supports all policies and procedures within the warehouse and company. Achieve warehouse cost metrics and actively seek to develop cost-reduction strategies. Applies continuous improvement efforts while applying lean thinking and tools to eliminate waste. YOU MUST HAVE High School Diploma or general equivalent degree Effective organizational, analytical, and planning skills Strong communication and interpersonal skills Ability to pass a standard physical abilities test. YOU MAY ALSO HAVE Four-year college degree or equivalent Dot experience Previous successful leadership experience Proficiency in Microsoft Office suite of products Working knowledge of distribution or warehouse processes or systems ROLE SPECIFICS Supervision : Warehouse Lead Staff, and Warehouse Floor Personnel Schedule : Full Time - Sunday-Wednesday 6 AM - 4:30 PM (Some off-hours for on or off-site meetings) Environment: Working in temperature ranges from 0˚F to 70˚F Physical Requirements: Extensive standing, walking, and lifting; including operation of warehouse equipment. Travel : Must have ability to travel independently as needed, without restriction by car, plane, or train Certification - Will obtain electric pallet jack and narrow aisle licenses and forklift certifications during initial training phase. WHO WE ARE Dot Foods makes products more accessible and affordable to the food industry. We add efficiency to the supply chain and build strong partnerships with distributors, suppliers, and operators. Our company was created on a foundation of respect and dependability. People who are open to input, ask questions, embrace diversity, and seek innovative solutions thrive here. WHAT DOT CAN OFFER YOU As a family-owned and -operated company since 1960, Dot Foods has created a strong family culture. We make everyone feel included and respected. In addition to an inclusive working environment, we will provide you with: Competitive compensation package, including bonuses for successful performance Extensive benefits including medical, dental, 401k, and profit-sharing Significant advancement opportunities Safety: This position assumes responsibility for the workplace safety of self and co-workers, and for the safety conditions of the work locations, exercise and promotes safe behaviors and show unyielding support of programs, rules, and policies regarding safety. EOE/AA Employer: Dot believes all persons are entitled to equal employment opportunities. Dot will not discriminate against its employees or applicants for employment because of sex, race, color, religion, national origin, age, sexual orientation, disability, or veteran status or other basic classes protected by applicable federal or state law provided they are qualified for employment or for existing positions.

The Wolak Group is currently hiring for a Restaurant Manager to join our network! We are an established Dunkin' Franchise with 90+ locations and growing. Nothing makes us happier than providing our guests with America's favorite coffee, refreshing beverages, tasty baked goods and snacks. Our customers are the reason we are in business, so we strive every day to deliver exceptional service to our guests. We'll let you in on a little secret though... while everyone knows that America Runs on Dunkin', at The Wolak Group, we know that Dunkin' runs on our incredible team members. Ready to come run with us? Here's what's in it for you: To keep our amazing team running, employees at our restaurants enjoy a bunch of perks: * Competitive Pay ranging from $19.50-$26.26/hr! Compensation is based on skills/prior experience. * Discretionary bonus program/profit sharing * Tuition Reimbursement through Southern NH University * FREE Employee Assistance Program for all employees who have been with the Company for at least 30 days and their family members * Career development and growth * Ongoing training and development opportunities * Comprehensive health, dental, and vision coverage * 401K Savings to help you save for the future * Paid Time Off (PTO) * Free/discounted food and beverage items Here's who we are looking for: * Someone with prior experience as a manager, including profit and loss responsibility * Someone that has prior experience with POS Management Systems * Ability to work a flexible schedule including days, nights, weekend and holidays Click here to view the full job description! You are applying for work The Wolak Group, a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc. or any of its affiliates. 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.

Hospitality Manager Lead, Inspire, and Elevate the Guest Experience Are you a hospitality-driven leader who thrives in a guest-focused, high-energy environment? Were searching for a Hospitality Manager to bring passion, leadership, and exceptional service to our team! If you have a heart for hospitality, a knack for team leadership, and a drive for excellence, this is the perfect opportunity for you. Why Join Us? We believe that hospitality is more than serviceits an experience. As Hospitality Manager, youll be responsible for leading front-of-house operations, ensuring every guest feels valued, welcomed, and eager to return. Youll mentor and develop a high-performing team while maintaining the highest standards of guest satisfaction and operational success. What Youll Do: Be the face of hospitalitycreating a warm, inviting, and seamless guest experience. Oversee front-of-house operations, including service, bar, and host teams. Lead, train, and inspire a guest-centric team, ensuring exceptional service at every touchpoint. Implement training programs that elevate hospitality standards and enhance the guest experience. Collaborate with the BOH leadership team to ensure smooth communication between all departments. Monitor and manage profitability, labor costs, and operational efficiency to support business success. Uphold and enforce company policies, procedures, and service standards to maintain consistency and excellence. What You Bring: 2+ years of hospitality management experience in a full-service, high-volume restaurant. 2+ years of front-of-house leadership experience, with a strong focus on guest satisfaction. A natural ability to lead, motivate, and develop a top-tier service team. Excellent verbal and written communication skills, with a guest-first mindset. Strong problem-solving skills and the ability to thrive in a fast-paced environment. Proficiency in MS Office (Word, Excel, Outlook) and familiarity with restaurant-related technology. This is your opportunity to be part of something special a team that values leadership, hospitality, and service excellence. If youre ready to make a lasting impact and take your career to new heights, wed love to hear from you! Package Details Perks & Benefits: Competitive salary with performance-based incentives. Comprehensive benefits package, including health, dental, and vision insurance (eligible the first of the month following hire). Paid time off to support work-life balance. 401(k) with company match (eligibility after one year of service). Free shift meals because great hospitality starts with a happy, well-fed team!

We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. RELOCATION ASSISTANCE OF $5,000 Monthly Performance Bonus based on sales, cost control, and operation metrics. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply.

Head Chef is responsible and accountable for leading the culinary team to execute the restaurant menu to the highest quality standards. Responsible for assessing, planning, organizing, delegating, and holding team members accountable for all elements of kitchen performance, food quality, and compliance with company and health code standards. Will work closely with the Corporate Chef and management team to ensure the department is working as a cohesive team and within budget for COG's and Labor. Reports to the General Manger. Key Job Responsibilities: Leadership, Supervisory & Management Lead by example to the highest of standards set by the company and supervise all related activities pertaining to kitchen operations. • Adhere to and uphold Simply Crepes' vision and values. · Supervise, manage, and lead kitchen team. · Responsible for personal knowledge of and ability to execute all daily and current menus at all workstations. · Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards. Follows portion and quality control standards (portion control devices, daily heating, and cooling logs etc.). Examines, labels, and stores incoming food supplies in storage and refrigeration areas appropriately using FIFO procedures and proper food storage practices. Ensures kitchen appliances and equipment are properly maintained, have been cleaned and turned off at the end of each workday. Communicates with all restaurant employees in a professional manner regarding customer orders and other matters of business. · Oversee a successful roll out of new culinary programs in conjunction with the Executive Chef, Operations, marketing, and culinary team. · Make employment and termination decisions with GM, including interviewing, hiring, evaluating, and progressive discipline of kitchen personnel as appropriate. · Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees in accordance with company procedures. Employ Progressive Discipline with Team Members as needed to correct performance concerns and/or insubordination. Periodically evaluate staff, reward, and recognize employees, and address their concerns and resolve problems as necessary. Conduct formal periodical review of all Team Members as determined by the Human Resources Director Participate in and complete Leadership Training initiatives as determined by the Human Resources Director. · As scheduled by the GM, complete or oversee all pre-service and closing duties. Performs other duties as required or assigned by General Manager. Maintain a minimum of 80% or better on all internal inspections and no critical violation on local health inspections. Administrative Conduct all required administrative duties as outlined by the General Manager and Corporate Chef and maintain all necessary records pertaining to staff, product, health and safety, inspections, and equipment. · Prepare all required administrative duties and paperwork, including Training, forms, reports, and schedules in an organized, and timely manner. i.e. Safety Data Sheet Log, employee scheduling, order guides, prep sheets, daily opening & closing checklists, heating & cooling logs etc. Maintain and implement daily food prep grid, distribute, and delegate related tasks to ensure adequate par levels of menu prep items are met daily to ensure all menu items are available while in business. · 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. Document and hold records for all equipment maintenance. · Maintain all employee files as determined by the Human Resources Director Orders all essential food and other related items for the operational flow of the restaurant from prep kitchen. (Using Par Sheets) Team Training and Development Foster a culture of excellence and continuous improvement through comprehensive training in food preparation, safety, and sanitation practices. · Responsible for training and development of kitchen personnel in cleanliness, Food & Human Safety and sanitation standards and best practices. · Trains and Supervises staff in the preparation of prepped food and menu items in accordance with approved company specifications, portion controls, service standards (timing and coordination) and in accordance with Company and Health Department Food Safety standards. · Responsible for completing all training records, accurately and verified by GM prior to any TM being scheduled for a shift without supervision. Financial Management Drive profitability by meeting food and labor targets, while adhering to standardized recipes and portioning standards · Control food cost and inventory levels by following product storage procedures, standard recipes, and waste control procedures. Maintain food cost budget percentage and Days on Hand Inventory Levels as set annually by the Executive Team. · Schedule Kitchen labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed. Maintain labor cost budget percentage and ensure objectives are met. · Meet any controllable line item at or below budget through proper ordering and maintenance of products, or equipment. Compliance and Safety Uphold strict adherence to health, sanitation and safety regulations, ensuring the highest standards are met at all times. · Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, refrigeration other equipment, and food storage areas and maintaining a safe, sanitary, and organized work environment. · Responsible and accountable for a passing score (greater than 80%) on all monthly, Heart of the House Cleanliness and Food Safety audits.

JOIN AN OUTSTANDING TEAM AT AN ICONIC BBQ LEGEND! $60,000-$70,000 BASE We are currently looking for a Hospitality Manager to join our team at our Syracuse, NY location. We use fresh, homemade and high-quality as our foundation. From our hickory-smoked Bar-B-Que and homemade salads and sides to our sauces and dry rubs, our commitment to quality is unyielding. Who We Are- "Our Staff is the most colorful. We are as diverse as our guests, and we have a fierce devotion to individuality and respect: respect for our BBQ, respect for each other, and respect for every person that walks through our doors." Why work for us: Competitive pay with bonus program Restaurant Service Manager compensation range: $65,000 - $70,000 per year Medical, telemedicine, dental, and vision insurance HSA, FSA and Dependent Care FSA Company paid short-term and long-term disability insurance Company paid life insurance Generous PTO and Sick Hours 401 K retirement plan Employee assistance and training program Employee meal program and discounts on Dino merch Work/Life balance Fast-Paced work environment Fun and engaging work place Internal growth/promotions Chance to be part of a great team! Essential Duties and Responsibilities: The Hospitality Manager’s role is to provide uncompromised excellence at all times, making the Guest, their Team, and Bar-B-Que the heart and passion of all they do. Ensures the greatest degree of hospitality to the Guests and acts as the ambassador for the restaurant to the Guests. Focuses on Guest relations at all times. Ensure consistent execution of all FOH and BOH systems and profitability by providing and ensuring quality training, coaching, and follow-through. Work Experience Requirements: 2+ years of Full-Service restaurant management experience required. 2+ years of FOH management experience required. Management of at least 15 staff members required. Excellent verbal and written communication skills, including ability to effectively communicate with internal and external customers. Excellent computer proficiency (MS Office – Word, Excel and Outlook) Education Requirements: High School diploma or equivalent.

Welcome to Longview, where legacy meets innovation and where staff work together to create a team environment while assisting older adults in our community. As a vital nonprofit organization serving older adults in the Ithaca community, Longview has been enriching lives for over 50 years. Our commitment to engaged living through adult day facilities and independent, assisted, and enhanced assisted living uniquely positions us to offer an unparalleled solution to the evolving needs of our community. We foster belonging and connections while addressing practical and emotional needs through a comprehensive continuum of care. Longview is committed to living well together and the well-being of mind, body, and spirit, including the values of kindness, dependability, integrity, inclusion, and accountability. Job Summary: With oversight by the Director of Operations, the Food Service Manager leads the food service department and is responsible for all aspects of the operation which serves up to 210 residents of our independent, assisted, and enhanced assisted living community. In this role, you will play a crucial role in maintaining our reputation for excellent care and satisfaction by creating nutritious, appetizing, and appealing meals tailored to the needs of our community. Successful candidates will be motivated by customer service and focused on a pleasant, high-quality dining experience for all residents. They will be result-driven and assume ownership of their work with a strong sense of timeliness, excellent organizational skills, attention to detail, and ability to follow through and execute projects/tasks quickly and efficiently. Schedule: M-F 8a-5p. Occasional evenings and weekends, as needed. The kitchen is open 6a-7p, 7 days per week/365 days per year Requirements Typical job duties and responsibilities include but are not limited to the following: Lead and oversee the daily operation of the dining services department which includes two kitchens and two dining rooms serving breakfast, lunch, and dinner; Supervise the food service team team (Food Service Coordinator, Cooks, Servers, and Dishwashers); Hiring, scheduling, evaluations, department disciplinary actions, and facilitation of training program and competencies for all department staff; Create and enforce policies and procedures to ensure food handling, preparation, and storage are in compliance with applicable regulations; Maintain vendor relationships to ensure consistent availability of high-quality ingredients and supplies within budgetary guidelines; Oversee food preparation for optimal nutrition and economic handling of food. Assist as needed to ensure food being plated is of high quality including taste, temperature, appearance, and portion size for the residents; Ensure appropriate kitchen and dining equipment is maintained; Adhere to all federal, state, and local sanitation standards, regulations, and best practices; Maintain all records and reports necessary to comply with the State Department of Health; Plan menus, purchase food and supplies, and assign duties for special meals or occasions such as board meetings, recognition dinners, and related facility functions; Prepare departmental budget, providing guidance and ensuring adherence on an annual basis; Encourage and participate in collaboration across departments; Other duties as assigned. Qualifications: 4-year college degree in food, nutrition, hospitality, or management; OR 2-year college degree in related field with three (3) years of supervisory experience in the food industry; OR at least five (5) years of supervisory experience in the food industry; Employee coaching or training experience preferred; Experience in a healthcare setting preferred. Salary Description $70,000-$72, 000

Part-time Description Indus Hospitality Group's mission is developing, empowering, and supporting success in our employees. At the core of our brand we stand for Growth, Loyalty, Respect, and Flexibility. At Indus we offer a career, not just a job. Over the last four decades we have grown substantially through commitment to the region and communities we serve; helping fuel regional economic development with commerce and employment. We believe success is earned and teamwork matters, that hard work should be recognized, and diversity celebrated, that there is always something new to learn and innovation is supported. Indus Hospitality Group owns and operates more than 70 properties, primarily hotels and restaurants in the Rochester, Finger Lakes, and Western New York regions. The team at Indus Hospitality Group has been recognized numerous times as first-class operators, earning national and regional awards including the Dunkin' Brands Rising Star of the Year, the Microtel Inn & Suites Franchisee of the Year Award, the Hilton Worldwide Lighthouse Award, Best Western Champion Customer Care Award, and TripAdvisor Awards for Excellence. Overview An Assistant Restaurant Manager is generally responsible for supporting the Restaurant Manager (“RM”), Shift leaders and Team. They perform all duties of the Restaurant Manager in their absence. Primary duties generally include floor operations, and Brand Training programs. Generally responsible for providing strong, positive leadership to his/her team to deliver great friendly guest experiences, operational excellence and for helping to build profitable top line sales of a single restaurant. They support the Restaurant Manager in the overall operation of the restaurant according to standards, Indus policies and procedures and in compliance with all applicable laws. Responsibilities Include: Able to perform all responsibilities of restaurant team members Lead team meetings, along with Restaurant Manager Oversee Brand Training Programs, schedule, train, validate, certify team, and shift lead staff Ensure Brand standards, recipes and systems are executed Create and maintain a guest focused culture in the restaurant Review guest feedback results and implement action plans to drive improvement Communicates restaurant priorities, goals, and results to restaurant team members Execute along with RM, new product rollouts including training, marketing, and sampling where applicable Execution of Point of Purchase instore set up per Brand standards Maintain a safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation requirements and complying with all applicable laws Control costs to help maximize profitability Completion of inventory on a periodic basis as determined by Indus policy Support RM in completion of weekly labor schedule ensuring all shifts are staffed to meet guest demand and service standards Support RM in assigning staff and deployment Support to RM in completion of supplier and other vendor orders Conduct self and team member performance assessments Ensure restaurant budget is met as determined by operations above-unit leadership Manages cash over/short in restaurant and ensures team members are following Indus' cash management policies Handle cash deposits and go to the bank daily during bank hours Engages with Brands Field Operations team as appropriate Requirements Management Responsibilities Include: Recruit, hire, onboard and develop restaurant team members Assist team and shift lead performance appraisal process Coach restaurant team members to drive sales, improve profitability and guest satisfaction Education/Experience: Basic computer skills Basic math and financial management Previous leadership experience in retail, restaurant, or hospitality Key Competencies: Good analytical skills and business acumen Works well with others in a fun fast paced team environment Ontime, demonstrates honesty and positive attitude Willingness to learn and embrace change Ability to train and develop a team Guest focused Time Management Problem solving Motivating others Physical Demands/Working Conditions: Standing on feet Lifting packages (if applicable) Wearing a headset (when applicable) Salary Description $19.00-$22.00

Our franchise organization, Jagdamba Corporation dba Golden Corral, is currently seeking energetic, friendly individuals to join our team! At Golden Corral , we know that successful people are the foundation of our very successful company. We hire managers with the talent, integrity, and passion to promote our Caring Culture. We provide an environment that supports and empowers our people - not only to exceed our guests' expectations, but also to achieve their professional and personal goals. Talent, Focus, Commitment, Passion - These are just a few of the traits our most accomplished managers have in common. At Golden Corral, your ability to succeed is limited only by your energy and drive. Unequalled opportunity at the best chain restaurant company in the country! In this role as Kitchen Manager, you are responsible for food production and operating the Back-of-the-House using Golden Corral products, recipes, procedures and company systems to ensure that the standards for quality food, recipes, and cleanliness are achieved for our guests. As a member of the restaurant operations management team, you are also responsible for the restaurant's overall operations, including food quality, production, safety, and labor in absence of the General Manager and Hospitality Manager. Requirements: Strong, stable work history along with management experience in a high-volume, casual dining or family-style restaurant. Education and training normally associated with college coursework in business or hospitality. Successful completion Golden Corral's comprehensive management training program. Position requires a valid driver's license and an acceptable driving record. Thank you for your interest in Golden Corral. Our commitment to valuing diversity helps create an environment where everyone can be successful. Upon completion of your online application, you may be directed to complete an additional online questionnaire that is specific to the position in which you are applying. The job opening listed on this page has been posted by an independent franchisee of Golden Corral Corporation. Golden Corral Corporation does not hire or employ any individuals at this franchise location. The franchisee will make all decisions with respect to applications for the position listed on this page. The name of the franchisee appears in this job posting. All questions concerning this job opportunity should be directed to the franchisee. Compensation: $25.00 - $30.00 per hour 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. This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchisee, and all hiring decisions will be made by the management of this franchisee. All inquiries about employment at this franchisee should be made directly to the franchisee, and not to Golden Corral Corporate.

Join the excitement, with the growing Shaughnessy's team at the Marriott Syracuse Downtown. Competitive wages, benefits, paid time off and free adjacent downtown parking. Current openings for a Restaurant Supervisor in our popular pub. In this role you will be assisting the Restaurant Manager in all aspects or restaurant operations. Here is what you will be doing each day: Monitor servers and bus person adherence to all service standards. Supervise service of guests, being watchful of signals from guests in need of service. Assist manager to establish and monitor side work duty completion. Maintain bank to Crescent standards. Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. Abide by all State, Federal and Corporate liquor requirements pertaining to serving alcoholic beverages. Communicate daily with restaurant manager with regard to special events, house counts, etc. Assist restaurant manager in conducting menu classes and taste panels. 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. Monitor servers and bus person adherence to all service standards. Supervise service of guests, being watchful of signals from guests in need of service. Assist manager to establish and monitor side work duty completion. Maintain bank to Crescent standards. Read daily communication sheets from previous shift and prepare one for the following shift. Check floor plan for appropriate coverage. Check restaurant for cleanliness and set up. Check service stands and aisle areas. Check tables for cleanliness and proper set up. Abide by all State, Federal and Corporate liquor requirements pertaining to serving alcoholic beverages. Communicate daily with restaurant manager with regard to special events, house counts, etc. Assist restaurant manager in conducting menu classes and taste panels. Communicate both verbally and in writing to provide clear direction to staff. Does this sound like you? 2 years of experience in a similar position Food Handlers and TIPS or equivalent certifications Excellent communications and leadership skills. Knowledge of POS system. Excellent knowledge of all aspects of restaurant operations.

Full-time Description Working too many hours in Full Serve? Our Assistant Managers Enjoy a 45 hour work week. 40 hours regular time plus 5 hours overtime. The way it should be, the more hours you work the more hours you get paid for. Tired of smelling like a french fry? Love working in a restaurant, but looking for a better quality of life? Ready for a career not just another job? Yes to all of these? Join our team as our next Restaurant Assistant Manager! Apply now! We Offer: Competitive weekly Pay Tips paid weekly Paid Weekly Opportunity for advancement Health and Dental benefits Matched 401(k) Free shift meals and Off-Duty meal discount No fryer's No alcohol service. No late nights or overnight We are all in the challenging time together. Our crew is our family. Nothing is more important to DiBella's than family. We offer these benefits to help our family during this time and as we move forward. We'll bring the training; you bring the positive attitude. Each of member of our crew makes subs. We will teach you how to make a sub, but we need leaders to guide our crews. As a Restaurant Assistant Manager you set the example of excellent, friendly, and upbeat customer service, and lead the crew through your shift. For this reason, we look to hire Restaurant Assistant Manager with previous restaurant experience who are, fun yet firm when necessary, up-beat, and are leaders that motivate others. Along with leading the crew, as a Restaurant Assistant Manager your day to day could include making subs, running the register, cleaning, scheduling, and other shift duties. At DiBella's we work together to cultivate the best dining experience for our guests. If this sounds like the next career for you, apply now and join our crew! DiBella's is an Equal Opportunity Employer. Restaurant Assistant Manager Requirements Some Position Specifics: Restaurant Assistant Manager Valid Driver's License Must have a working knowledge of MS Office products (Word, Excel, Outlook). Ability to work on occasion nights, weekends, and holiday's Required frequently: standing, walking, kneeling, squatting, bending, reaching, and lifting up to 50 lbs. Ability to read and interpret documents such as the crew handbook. Ability to prioritize tasks, multi-task, balance friendliness with efficiency, and maintain focus. Ability to communicate effectively with customers and co-workers. Restaurant Assistant Manager Salary Description $44,000-$54,000 per year plus tips

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Kitchen Manager has the primary duty of managing the main kitchen/concession stands at the ballpark. The Kitchen Manager is responsible for overseeing the direction of the main kitchen and concession stands daily activities in accordance with venue's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Kitchen Manager is responsible for the effective management and operation of the F& B team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the General Manager This is a key position for the effective and profitable operation of the business. The Kitchen Manager must maintain excellent attendance and be available to work a variable event-driven schedule which include evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role will pay a yearly salary of $60,500 to $65,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until May 23, 2025. Responsibilities Responsible for managing, developing and mentoring F&B staff. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen/concession staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Manages and supervises all set-up, prep, production and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen/concession staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen/concession staff; builds morale and encourages empowerment of staff. Manages our Suite Attendants and makes sure food preparation and orders for the suites are done correctly and efficiently. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen/concession staff. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. Options Share this job with your Network.Email this job to a friend.Refer this job to a friend. We apologize for the inconvenience. The "Share" function is not working properly at this time. Please refresh the page and try again later. We appreciate your excitement about this opening! Share on Social Media!

Starting Pay Range: $57,000- $65,000/YR Flexible Shift Join our TEAM as a Restaurant Manager, where you'll lead a dedicated team to deliver exceptional service and unforgettable dining experiences. You'll ensure smooth operations, maintain top-tier service levels, and create a welcoming atmosphere where every guest feels like a VIP. If you thrive in a high-energy setting and love making every meal a memorable one, we want you on our team! What we value: * Positivity - Team members who are passionate to learn, energetic to hit the ground running and willing to grow in a professional, team-oriented environment with a focus on guest service. * Growth Opportunities - We offer a successful journey, including hands-on training and support to advance your career. * Empowerment - We believe in our team members. With learning opportunities, career growth potential and recognition of outstanding performance, we encourage our team to take pride in their work. Why choose Point Place Casino? * Paid weekly * Variety of schedules * Paid time off * Tuition assistance * Career-building professional development * Discounts from dining to fuel to concerts * Team Member appreciation events * Quality healthcare and dental benefits * A robust 401k retirement plan * Dealer School * Finance Scholarship Program What you will do as a Restaurant Manager: * Effectively manages staff and maintains services levels for the F&B Outlets. Consistently demonstrates outstanding guest service skills and always identifies repeat guests. Ensures staff is friendly and welcoming at all times. * Maintains working knowledge of F&B Operation's internal functions, controls and software updates and takes the initiative to convey pertinent information to employees regarding policy changes. * Ensures efficiency and accurate performance standards are met by maintaining communication with all work areas to verify paperwork and inventory controls. * Consistently maintains a professional rapport and confidentiality in communicating with other departments as required by procedure (i.e. IT, Gaming Commission, Security, Surveillance, Games Dept., Nation Police, Payroll, HR and Marketing). * Takes responsibility for making sure employees are trained/developed in F&B Operations and monitors business flow to develop efficient training, break and shift schedules. * Administrative procedures and in doing so, accurately tracks and records LOAs, vacation time, Eos, call-outs and special requests. * Is always available to assist F&B employees at designated outlet locations as needed. * Regularly monitors the inventory of all F&B supplies and orders supplies as needed. Always completes and signs for all stock requisitions and continually monitors inventory costs against budget. * Consistently demonstrates the initiative to assist all outlet staff as required by business needs. * Ensure the Food & Beverage staff receive sales slip reports in a timely manner and trains all Food & Beverage staff in the process of declaring tips. * Consistently monitors recruitment needs and interviews prospective employment candidates. Makes informed selections while ensuring Human Resources and the Operations Manager are consulted appropriately. * Demonstrates responsibility for overseeing, monitoring and delegating the F&B operation at the assigned outlet; cleanliness, lighting, music levels, repairs, etc. * Understands and maintains the highest quality of food and service level functions within the outlet. * Demonstrates knowledge and understanding in regards to implementation of a full service alcoholic beverage operation. * Continually assists with the preparation of annual budgets, operating forecasts and other required departmental analysis. * Always maintains knowledge regarding menu and preparation in a multi-concept restaurant. * Ensures that the staff provides timely and accurate table service of made-to-order items. * Is detailed in cleanliness, service steps and table maintenance, salad bar, food stations and presentation of clean utensils, floors and equipment. To be successful as a Restaurant Manager, you'll need: * High School Diploma or Equivalency required. College degree or some level of secondary education preferred. * 5 years previous management/supervisory experience in a multi-concept restaurant or in an ethnically diverse culinary environment. * Previous F&B experience required, including handling and understanding the preparation and service of alcoholic beverages. * Above average verbal and written communication skills required. * Must possess computer skills with knowledge of Microsoft Office. * Must possess outstanding guest service skills. * Previous money handling experience with basic math skills required. * Ability to organize/prioritize and complete multiple tasks simultaneously. * Ability to make decisions in a stressful environment and accommodate a flexible work schedule. * Must be able to stand/walk for long periods of time and lift up to 10 lbs. Who We Are: We are Turning Stone Enterprises, a dynamic organization with a diverse range of business operations. Among our prominent offerings is the Turning Stone Resort Casino, which has received the prestigious Best of New York Gaming Resort award for an impressive six consecutive years. Complementing this flagship property, we operate satellite casinos like YBR Casino & Sports Book, Point Place Casino, and The Lake House at Sylvan Beach. Beyond gaming and hospitality, our portfolio also includes convenience stores, three 18 hole PGA-level golf courses, and other unique ventures. Why You Will Appreciate Us: At Turning Stone Enterprises, we prioritize the well-being and professional growth of our team members by offering an extensive array of benefits. From comprehensive medical, dental, and vision plans to a 401(k) and life insurance, we ensure your health and financial security. Our work-life balance support includes paid time off, paid holidays, and team member assistance programs. We're also committed to wellness, with various programs and an upcoming 5,000-square-foot onsite medical center. With over 4,500 team members across Central New York, we focus on delivering exceptional experiences for both our guests and staff. Our resources include training programs, complimentary shuttles, and career development initiatives, helping you reach your professional goals. Whether you're starting your career or advancing it, join us for a rewarding journey of growth and success at Turning Stone Enterprises. We look forward to welcoming you to our team! #LI-DNI

TEXT "GOCARWASH" TO 25000 OR FOLLOW THIS LINK TO SCHEDULE AN INTERVIEW GO Car Wash is one of the fastest growing car wash operators in the United States, with locations in multiple states from coast to coast. And we keep adding more! At GO Car Wash, we're committed to providing an engaging, rewarding work experience for all our Teammates. We believe by caring for our Teammates first, we'll have happy customers and successful car washes, which in turn creates opportunities for us all. If you love cars, enjoy serving others, and want to be active and work outside, then join us in become the most admired car wash business! As an Assistant General Manager at GO Car Wash, you'll learn to manage of your own site. You'll assist the Site General Manager with all daily car wash operations and contribute to the continued success of the site. This includes working with the Site General Manager on meeting all our inventory, equipment, site, service and safety standards to deliver a convenient, consistent, exceptional car wash experience for customers, and addressing customer claims when they occur. You'll also assist with hiring, training, coaching, managing and developing our Teammates to perform their jobs well, grow their responsibilities, and uphold our values, by setting the example when performing all car wash activities. For you to be successful, we're looking for: High school diploma or equivalent 6 months of management experience in a service-related business Car wash experience preferred, but not required You must also be able to: Deliver excellent customer service and drive sales growth Communicate clearly, engage, and lead others by example Organize time, work, and team to complete many varying responsibilities Achieve results independently, and work collaboratively with team Proactively and creatively find solutions to operational and people challenges We can offer you a fun, active, outdoor workplace, working with a team of enthusiastic car washers. We also offer competitive health, 401(k), and paid time off benefits, plus free car washes, as well as an opportunity to grow your career with us, while also learning work/life skills you can transfer to any path you choose for your future. Compensation Our Teammates in this role typically earn $21.00/hour, which includes a base pay of $19.00/hour plus an average of $2/hour in commission from membership sales. Commissions are uncapped, and our top performers regularly exceed $2/hour in additional earnings. Plus $500 monthly bonus at 100% of plan targets tied to company and individual performance. Offer will depend on location and level of knowledge, skills, abilities, and experience. To learn more about us, go to ****************** NOTE: You'll be required to complete a satisfactory criminal and financial background check before being hired for this job. All qualified applicants will be considered for employment without regard to age, race, color, national origin, religion, gender, gender identity, sexual orientation, disability or veteran status, or any other actual or perceived basis protected by law.

Part-time casual positions in Dining Services are on-call, pool positions that include roles in retail unit cashiers, checkers, cooks, food preparation workers, baristas, utility workers and other roles and tasks as needed. Supervision: These positions report to the Unit Manager for the working assignment. Job Responsibilities: Transport and stock catering supplies including food for meals and events. Wash dishes, service wares, work tables and equipment, service and seating areas for meals and events. Sweep, mop, clean and vacuum all catering areas and remove trash and garbage from meals and events as needed. Attend all required training sessions including allergy, foodborne illness, and safety training. Develop and demonstrate a multicultural awareness and contribute to cultivating an inclusive, diverse and respectful Ithaca College community. Demonstrate civil and inclusive behavior when interacting with staff, faculty, students and visitors to the College. Promote a flexible, collaborative and inclusive work and living environment and engage in educational opportunities to increase awareness and understanding of diversity and inclusion. BARISTA, CASHIER AND CHECKER ESSENTIAL DUTIES: Collect ID Card swipes, cash, and credit card payments Balance receipts. Follow recipes and attend training regarding how to prepare drinks and other items. Provide assistance as needed for dining hall and retail units to include cleaning, set-up and other tasks. COOK AND FOOD PREPARATION WORKER ESSENTIAL DUTIES: Responsible for learning and adhering to all food preparation guidelines as established by the culinary leadership team for Ithaca College Dining Services. Prepare food under supervision in accordance with current applicable federal, state and cultural standards, as well as guidelines and regulations to ensure high-quality food service is provided. Safely utilize and operate a variety of utensils including knives & equipment such as ovens, stoves, slicers, mixers, etc. UTILITY WORKER ESSENTIAL DUTIES: Wash dishes, service wares, work tables and equipment, service and seating areas. May assist with the operation of dishwashing equipment. Sweep, mop, clean and vacuum all dining areas and remove trash and garbage to designated areas. Receive, lift, move, store, issue, count, sort, and weigh items on requisitions and invoices. Fill orders and issue supplies from stock and rotate stock to ensure freshness. Move and transport materials and supplies using hand or college vehicles. Qualifications: Previous work experience is required. Willingness to adhere to food safety and service standards as set by Ithaca College Dining Services staff is required. Ability to read and follow verbal, written and electronic instructions while supervised is required. Previous experience in the food service industry is preferred. Strong interpersonal and communication skills and the ability to provide excellent customer service while working effectively within a diverse and inclusive environment is required. Work Environment: Work of the Dining Services staff is carried out within an accessible, safe, indoor and occasional outdoor environment. Long periods of walking, standing, bending and carrying moderately heavy items (up to 50 pounds) may be necessary. Staff may be issued and/or required to wear slip resistant shoes and operate various pieces of equipment. This position is part-time and on-call and may be requested to work nights and weekends and various holidays as needed. Application Instructions: Interested applicants must apply online and attach a resume, cover letter, and list of three professional references. Questions about online applications should be directed to the Office of Human Resources at (607) 274-8000 or humanresources@ithaca.edu. Ithaca College is committed to building a diverse academic community and encourages members of underrepresented groups to apply. Experience that contributes to the diversity of the college is appreciated. Visa sponsorship is not provided for this position. Hiring Range: $16.50 to $23 per hour, commensurate with qualifications and experience. We pride ourselves on providing our benefit-eligible employees with comprehensive benefits, including: • Healthcare including vision and dental • Generous Paid Time Off Policies • 403B Retirement Savings Plan with Matching Employer Contribution • EAP • Flexible Work Plans • Educational Benefits • Career-Enhancing Trainings • For an overview of our benefit offerings, please visit https://www.ithaca.edu/human-resources/employee-benefits-wellness

The Café Manager is responsible for ensuring and maintaining regular daily operations of the designated location. This is a full-time position (generally 8 hours daily, Monday-Friday). ESSENTIAL DUTIES AND RESPONSIBILITIES 1. Complete other duties or administrative request requests as assigned by the Leaders of SLA. 2. Ensuring that resources are in place from both a staffing and supply standpoint. 3. Implementing a wide range of functions such as food quality, production, planning, purchasing, and facility maintenance. 4. Working directly with Leaders in order to follow an in-unit marketing strategy. 5. Making sure all food and sanitation standards are up to standards. 6. Uphold ServSafe standards, child nutrition regulations, federal, state, and local laws governing school food service and SLA Management policies and procedures • 7. Ensure use of proper techniques for maintenance of cleanliness and preparation of food and kitchen 8. Submit orders for food, kitchen supplies, office supplies, etc. 9. Maintain adequate and accurate inventory. 10. Track attendance. 11. Ensuring Team Members are following their schedules, clocking in and out, and basic general policies and standard operating procedures. 12. Plan, coordinate, oversee, and participate in preparation, cooking, and serving of menu items. 13. Ensure accurate payment information and cash flow; complete deposits of cash as necessary. QUALIFICATIONS, EDUCATION, EXPERIENCE, KNOWLEDGE AND SKILLS · Strong work ethic and team player · Ability to communicate with various levels of management. · Organizational, multi-tasking, and prioritizing skills. · Ability to pass an extensive nationwide criminal background check and fingerprint analysis. · Experience with POS and online reporting systems is also strongly preferred. · Must possess high school diploma or equivalent. · Must possess or be willing to obtain ServSafe certification prior to implementation into Café Manager position · Preferred food service experience · Basic math a computer skill · Reliable transportation required

Our award-winning client is seeking a highly motivated and experienced Assistant General Manager to join their team. The ideal candidate will have 1+ years of experience in the areas of team hiring, developing, motivating, team scheduling, productivity, food ordering system, store sanitation, cash management, sales building promotions, and excelling in customer service. They will be responsible for assisting in managing the total operation of a store with 40+ employees, and leading the team in making guests feel at home and providing excellent product quality. Responsibilities: Assist in managing the total operation of a QSR restaurant with 40+ employees. Lead a team of employees in making guests feel at home and providing excellent product quality. Hire, train, and develop employees. Teach and model excellent customer service. Control expenses. Order food and supplies. Develop and implement local store marketing initiatives. Serve as a brand ambassador. Drive sales and build repeat business. Required Qualifications: 1+ years of QSR restaurant management experience. Experience in the areas of team hiring, developing, motivating, team scheduling, productivity, food ordering system, store sanitation, cash management, sales building promotions, and excelling in customer service. ServSafe certification. Strong leadership and communication skills. Ability to work in a fast-paced and demanding environment. Commitment to providing excellent customer service. Strong work ethic and willingness to go the extra mile.

General Purpose of Job: This position is responsible for compliance of all aspects of the company and Federal policies within the day-to-day operation of the station. Must be able to communicate all airline business to effectively Internal and external departments. Well-developed planning and organizational skills are required. Must be able to establish goals and objectives and continuously measure performance against these goals and objectives to raise the performance of the station. Responsibility to evaluate, manage, and provide ongoing feedback to employees and develop individuals and encourage career advancement. Lead by example, exemplifying integrity, professionalism, and excellent communication skills. Motivate to achieve results while managing people fairly and with respect. Must be committed to the importance of serving the customer and have an excellent customer service focus. Essential Duties and Responsibilities: Establish and maintain safety compliance of aircraft, customers, facilities, and employee working environments. Address issues and provide corrective action as they warrant Ensure compliance with all Federal directives and security requirements. Audit to ensure quality assurance Ensure compliance for controlling of station expenses/cost and maintain an effective cost control program Establish airport and local community relations as liaison with airport city officials, FAA, TSA, policy and fire departments Coordinate airline vendor functions and acts as the liaison for local contracts providing service to airlines, i.e., fueling skycap, security, catering, cleaning, and ground handling. Evaluate performance and implement appropriate measures to review service provided to airlines. Ensure compliance of all station manuals and monitor for current revisions and availability Ensure compliance of customer service, baggage handling, and departure dependability. Monitor and verify quality control. Establish effective and cost-efficient work schedules for all station employees. Participate in establishing interview, hiring, and workforce requirements. Coordinate provide training and ensure training requirements are met for all employees, i.e., new hire, recurrent, supplemental, and local training issues. Provide feedback, research, and response to customer complaints/compliments in coordination with Customer Relations. Establish employee recognition programs for station achievements, i.e., safety, performance, and revenue collect programs. Work to establish contract revenue and actively pursue opportunities to ensure station profitability. Perform all functions of a Station Agent. Other duties as assigned by Regional Manager. Must have the authorization to work in the U.S. as defined in the Immigration Act of 1986. Competency/Behavioral Requirements: Be pleasant with others on the job and display a good-natured, cooperative attitude Be reliable, responsible, and dependable and fulfill obligations. Attention to detail Maintain composure, keep emotions in check, control anger, and avoid aggressive behavior even in challenging situations Accept criticism and deal calmly and effectively with high-stress situations, be open to change (positive or negative), and considerable variety in the workplace. Willingness to take on responsibilities and challenges Be sensitive to others' needs and feelings and be understanding and helpful on the job. Develop one's ways of doing things abiding by TDA/Airline's policies and procedures, guide oneself with little or no supervision and depend on oneself to get things done Be persistence in the face of obstacles Physical Demands : Must be able to carry 70-pound suitcase from the floor to 18 inches and carry 70 pond suitcase in front of you with both hands for a distance of up to 25 feet; must have physical dexterity sufficient to perform repetitive tasks and motions, including bending at the waist and knees, squatting, kneeling, crawling, twisting, and sustaining those positions for extended amounts of time. Must have sufficient vision and ability to perform the essential safely functions of the position. OTHER REQUIREMENTS AND QUALIFICATIONS: Education, Experience, and Training: Requires three years of supervisory/management experience in the airline industry. Must receive initial/advanced CSA/GOA Services training required by the airline. High School Diploma or Equivalent, College preferred. Knowledge: Thorough working knowledge of the types of aircraft used at the station. Thorough working knowledge of current FAA/TSA security directives & the procedures affecting CSA/GOA Services as well as general procedures for passenger processing and baggage transfers. Licensing/Certification: Must possess a valid Driver's License; must obtain and maintain a current Complaint Resolution Official (CRO) certificate when required by individual airlines companies; a Ground Security Coordinator certificate with certification for aircraft over 61 seats within the probationary period; must possess the following certificate of training upon hire: De-Icing/Anti-Icing if required, Aircraft Pushback, security search, and Security Exit Door training. Miscellaneous Requirements : Must successfully pass a background investigation with fingerprint-based criminal records checks in accordance with Title 14, Code of Federal Regulations, Part 1542, and Airport Security, as required by the Transportation Security Administration. Must pass a pre-employment and periodic random drug testing as required in 49 Code of Federal Regulations Part 40 for safety-sensitive employees. Must be able to work a variety of assigned shifts, including evenings and weekends.