Restaurant Manager Jobs in Lower Pottsgrove, PA

Job Description of Restaurant Director - Chick-fil-A Horsham: Work in the operation, overseeing and supervising daily systems and processes Positively impact the team and culture by modeling core values Ensure excellence in customer service and guest experience Ongoing evaluation of business operations and streamlining systems/processes to improve efficiency and to build sustainable sales and profit growth Perform off-shift managerial tasks such as team training, scheduling, inventory, ordering, etc. Perks & Benefits of Restaurant Director - Chick-fil-A Horsham: Starting pay is $24-$27/hr flexibility for the right candidate 45 - 50 hours a week Day/Night Shift - Open Availability Significant employer contribution towards medical, dental, and vision premiums PTO 401(k) + match Free Education Partnership Free Meals on shift

Director of Food and Beverage DEPARTMENT: Food and Beverage REPORTS TO: General Manager/Food & Beverage Regional Manager FLSA STATUS: Salaried Exempt FACILITY NAME: Santander Arena & Santander Performing Arts Center LOCATION: Reading, Pennsylvania Summary ASM. the leader in privately managed public assembly facilities, has an excellent and immediate opening for the Director of Food and Beverage for Santander Arena and Santander Performing Arts Center. The Director will direct and coordinate the entire food and beverage operations. Daily Management of the Food and Beverage Department to include Banquets, Concessions, Suites and Catering Sales, Financials and Budgets and any reports required by Regional Managers and ASM Corporate. Essential Duties and Responsibilities Include the following. Other duties may be assigned. Recruiting, Hiring and Training of Food & Beverage Managers/Supervisors. Assist in developing, forecasting and meeting budgeted revenue & expense targets for Catering and Concessions. Analyze & review menu performance for all concession & catering operations, making adjustments & improvements as necessary to achieve revenue targets. Selling and management of Event Space and Food & Beverage products and services. Facilitating of Banquet Event Orders per contracts sold or assigned. Oversee all aspects of Suite operations related to Food & Beverage. Participates/volunteers/serves local charity functions as requested to represent facility. Serve as Point of Sales Administrator for current and future systems to insure register systems are used effectively. Attend all in-house event-related meetings. Maintaining all Food & Beverage equipment to include; cleanliness and annual maintenance. Meet & achieve local & state Health Department “pass” status for all locations. Meet & achieve internal 3rd party inspection scores of 90 or higher. Must be creative in merchandising and displays and food presentations. Attention to detail and consistency in every aspect of service is a must. Position is very hands on with interactions with clients during events. Oversees all purchases for the Department. Holds managers accountable for cash handling, sales goals, inventory control, loss prevention, training, hiring, disciplinary action, budgets and payroll. Supervisory Responsibilities Manages subordinate Catering, Concessions, and Chef/Kitchen supervisors. Is responsible for the overall direction, coordination, and evaluation of any of these units. Carries out supervisory responsibilities in accordance with SMG's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor's Degree (BA) in Food & Beverage Management or related field preferred. Minimum 5 years' experience in a Food & Beverage management level (Director preferred) position. Catering management experience required. Experience in a multi-purpose equitable facility preferred. Proven track record of exceeding customer service and quality standards required. Skills and Abilities Excellent organizational and planning skills. Excellent communication and interpersonal skills. Strong customer service orientation. Computer Skills To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. Other Qualifications Ability to work with limited supervision. Ability to interact with all levels of staff including management. Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Physical Demands The physical demands described here 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. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Director of Food and Beverage DEPARTMENT: Food and Beverage REPORTS TO: General Manager/Food & Beverage Regional Manager FLSA STATUS: Salaried Exempt FACILITY NAME: Santander Arena & Santander Performing Arts Center LOCATION: Reading, Pennsylvania Summary ASM. the leader in privately managed public assembly facilities, has an excellent and immediate opening for the Director of Food and Beverage for Santander Arena and Santander Performing Arts Center. The Director will direct and coordinate the entire food and beverage operations. Daily Management of the Food and Beverage Department to include Banquets, Concessions, Suites and Catering Sales, Financials and Budgets and any reports required by Regional Managers and ASM Corporate. Essential Duties and Responsibilities Include the following. Other duties may be assigned. Recruiting, Hiring and Training of Food & Beverage Managers/Supervisors. Assist in developing, forecasting and meeting budgeted revenue & expense targets for Catering and Concessions. Analyze & review menu performance for all concession & catering operations, making adjustments & improvements as necessary to achieve revenue targets. Selling and management of Event Space and Food & Beverage products and services. Facilitating of Banquet Event Orders per contracts sold or assigned. Oversee all aspects of Suite operations related to Food & Beverage. Participates/volunteers/serves local charity functions as requested to represent facility. Serve as Point of Sales Administrator for current and future systems to insure register systems are used effectively. Attend all in-house event-related meetings. Maintaining all Food & Beverage equipment to include; cleanliness and annual maintenance. Meet & achieve local & state Health Department “pass” status for all locations. Meet & achieve internal 3rd party inspection scores of 90 or higher. Must be creative in merchandising and displays and food presentations. Attention to detail and consistency in every aspect of service is a must. Position is very hands on with interactions with clients during events. Oversees all purchases for the Department. Holds managers accountable for cash handling, sales goals, inventory control, loss prevention, training, hiring, disciplinary action, budgets and payroll. Supervisory Responsibilities Manages subordinate Catering, Concessions, and Chef/Kitchen supervisors. Is responsible for the overall direction, coordination, and evaluation of any of these units. Carries out supervisory responsibilities in accordance with SMG's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor's Degree (BA) in Food & Beverage Management or related field preferred. Minimum 5 years' experience in a Food & Beverage management level (Director preferred) position. Catering management experience required. Experience in a multi-purpose equitable facility preferred. Proven track record of exceeding customer service and quality standards required. Skills and Abilities Excellent organizational and planning skills. Excellent communication and interpersonal skills. Strong customer service orientation. Computer Skills To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. Other Qualifications Ability to work with limited supervision. Ability to interact with all levels of staff including management. Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Physical Demands The physical demands described here 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. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

We are looking for highly motivated individuals who want to work together in a fun team environment in order to provide our customers with exceptional service. We're looking for Servers, Bussers, and Hosts. These positions require attention to detail, a strong work ethic, and a positive attitude. We treat our customers like guests in our home. Everyone who works at Gullifty's is expected to have a "Customer First" attitude. Without them, we would not exist. Creating enjoyable and memorable experiences for our guests is our number one priority. Requirements: - MUST BE AT LEAST 16 YEARS OF AGE - Ability to study and continually build on menu/culinary knowledge - Proficiency with computer system - Positive attitude - Strong work ethic - Attention to detail - Previous serving experience - Ability to engage in comfortable interaction with guests - Ability to lift up to 50 lbs and be moving around on your feet for long stretches of time Additional Info: This is a tipped position. Servers do not pool tips with each other, but they are required to tip-out a percentage of their sales to food runners, bussers and bartenders, as is standard industry practice. Job Type: Part-time Pay: $12.00 - $50.00 per hour View all jobs at this company

Front of the House Restaurant Manager Fun, Fast-Paced, Sports Bar Concept Lionville, PA Salary $60-65k + bonus and benefits We are a casual dining restaurant looking for an experienced Front of the House Manager to lead our team of professionals. With just under 20 years of experience in the industry, we are proud to offer the best Cheese Steaks outside of Philly and many other local favorites. Our restaurants feature multiple large screen TV’s, so you won’t miss the big game. If this sounds interesting to you, apply today! Don’t miss this phenomenal career opportunity in Lionville, PA Title of Position: Restaurant Manager Job Description: Our FOH Manager must have a thorough knowledge of food and service. This person will provide strategic leadership and guidance to the overall operation: plan, organize, direct and coordinate the resources and activities. A high level of guest satisfaction and operational standards must be maintained. The Restaurant Manager must maintain a high level of guest satisfaction, provide strong leadership, and promote career development and team building. This particular person must understand restaurant financials including accounting, budgeting, cost control, inventory and banking methods. Benefits: 100% employer paid health insurance 2 weeks paid Vacation Bi-Annual Merit Based Bonus 45 hour work week Qualifications: What makes our managers great? Strong belief that there is no greater accomplishment than a shift well run Ability to establish mutually honest and respectful relationships with each staff member Willingness to lead by example Understanding the importance of positive feedback Confidence in one’s own ability to give and receive constructive criticism Hardworking Absolute commitment to hospitality Sense of urgency in every aspect of the restaurant Assertive when necessary; empathetic always (Firm but Fair) Believes in a team oriented approach to success Ability to hold oneself and others accountable to the team Friendliness Apply Now – Casual Dining Restaurant Manager in For Lionville, PA $60-65K + bonus and benefits 45 hour work week If you would like to be considered for this position, email your resume to *************************

Job Details 028527 - Wyomissing - Wyomissing, PA Associate Restaurant ManagerDescription Reports to: Restaurant General Manager Directly Supervises: AGMs / Shift Managers / Team Members The Associate Restaurant Manager (ARM) serves as the assistant to the Restaurant General Manager and provides additional management coverage of operating hours and direct supervision of operations in an individual restaurant. Focal points include: • Driving excellence in customer service • Maintaining company standards in product and facility specifications • Supervising food handling procedures and operational processes • Exercising basic, shift-to-shift financial control to meet the restaurant profit margin targets In addition, the ARM assumes full responsibility for specific financial controls, crew training assignments and the screening of prospective employees under the direction of the RGM. The ARM directly performs hands-on operational duties and on an on-going basis trains employee, responds to customer service needs and role models appropriate skills and behaviors in the restaurant. The candidate for ARM is someone that is considered promotable to RGM within a year and a half of assuming the ARM position. The candidate has demonstrated the leadership skills necessary to become an RGM with continued training and coaching. ARM's that do not show progress towards Individual Development Plan within the first year are subject to demotion or termination. Principle Accountabilities Customer Satisfaction/Product Quality • Maintains fast, accurate service, positive guest relations and ensure products are consistent with company quality standards. • Drives customer-focused culture by serving as role model in resolving customer issues and training managers and crew to meet or exceed customer service standards. • Tracks, analyzes and resolves sources of customer complaints. • Ensure that food safety standards are met. Financial • Develops and drives restaurant annual operating plan. • Analyzes sales, labor, inventory and other controllable accounts on a continual basis and takes corrective action to meet or achieve margin and sales growth targets. • Trains and mentors subordinates on financial analyses and profitability tips for the restaurant. • Develops store CAPEX requests and is the principle interface with all vendors. Operations • Ensures that facilities and equipment are maintained to Company standards. • Monitors inventory, food preparation and order fulfillment daily to ensure adherence to company standards • Establishes restaurant speed with service (SWS) targets, monitors performance and resolves bottlenecks to achieve SWS goals. • Oversees development and revision of weekly management and crew schedules. Human Resources • Directs all restaurant level HR activity including: • Personal accountability for crew hiring decisions • Learning Zone planning and execution • Performance management • Compensation • Employee relations issues up to and including termination • Provides hands-on training for management staff in advanced Learning Zone modules and develops all Shift Managers and Assistant General Managers to assume higher level responsibilities. • Develops and monitors staffing plans and directs crew sourcing activities. • Manages the work environment on all shifts to ensure fair and equitable employee treatment, as well as adherence to all company, state and federal workplace regulations. Success Measures • Achievement of restaurant annual operating plan • Margin improvement over previous year sales growth • Weekly/Period restaurant performance in sales, labor, and COGS • PRC results and DISSAT scores • Learning Zone certification levels, crew turnover and staffing levels Qualifications Knowledge and Skill Requirements Delivers Excellence in Customer Service Is fully aware of customer needs and ensures that they receive quality products and service. Ensures work is to the correct standard. Possesses extremely high standards of product quality and speed with service and constantly monitors performance against those standards. Possesses a strong eye for detail and cleanliness. Presents a positive image through tidy and professional appearance of self and other employees. Interacts with customers in a highly effective and proactive manner. Consistently seeks to improve the customer experience. Demonstrates and emphasizes to others the importance of a winning customer experience. Uses customer feedback tools and techniques in making decisions and improving restaurant performance. Team Leadership Supervises others and efficiently coordinates their work. Delegates tasks to the most appropriate member of staff. Is able to remain in control in difficult situations. Provides clear direction and authority. Gets involved in a hands-on manner and leads by example. Is assertive. Communicates restaurant goals and a motivating vision; links individual performance to achieving restaurant goals. Demonstrates principled leadership and sound business ethics; stands up for what's right. Celebrates achievements; recognizes and rewards others; generates pride and commitment. Regularly coaches staff to drive performance against objectives; provides ongoing, constructive feedback. Demonstrates passion, enthusiasm and intensity in work; is a role model. Business Savvy Identifies problems quickly; assertively develops and implements solutions; manages restaurant flow to ensure customer satisfaction. Focuses the team on critical business issues; plans, organizes and delegates work for peak efficiency. Ensures understanding and use of available business tools by appropriate team members. Accurately analyzes financial data; identifies trends and takes appropriate action; follows-up to ensure 100% implementation. Understands key business drivers and uses this knowledge to build sales and achieve margin targets. Team Development Identifies appropriate staff development needs and action plans and ensure time is available for crew development. Is tenacious in ensuring that all employees receive the opportunity to learn and demonstrate new skills. Transfers own knowledge to others by clearly demonstrating procedures, maintaining high standards and walking the talk. Provides resources for development, follows up and gives positive, direct feedback. Provides ongoing coaching and feedback as well as periodic formal assessment of progress. Restaurant Operations Technically proficient in all aspects of food preparation, production and delivery. Displays detailed knowledge of all key food handling/food safety procedures. Familiar with basic restaurant equipment troubleshooting. Displays detailed knowledge of all company product standards. Educational Attainment/Experience Requirements High school diploma or GED. Supervisory experience in either a food service or retail environment Demonstrated ability to maintain financial controls and coach and train hourly employees. Proven ability to drive customer satisfaction, financial performance and employee satisfaction. Disclaimer The list of requirements, duties and responsibilities is not exhaustive but is merely the most accurate list for the current job. The Company reserves the right to revise the job description and to require that other tasks be performed when the circumstances of the job change (for example, emergencies, changes in personnel, workload or technical development).

Now hiring Front of House Managers at PJ Whelihan's Restaurant + Pub in Hatfield, PA! Our Front of House Restaurant Managers are instrumental in our day-to-day restaurant operations. In this role, you'll support the General Manager in the planning, organizing, and training necessary to achieve restaurant objectives. As a Restaurant Manager with PJWRG, you'll oversee sales, labor and food costs, employee hiring and retention, guest service, food quality, and sanitation. With a name that pays tribute to our founder's grandfather, each PJ Whelihan's has a somewhat unique feel, but all are neighborhood establishments that deliver a great guest experience. Inside you'll find an impressive TV package that helps make PJ's the best place to catch all the sports action around a busy bar with a huge selection of beer on tap, including PJW Copper Lager, the signature house beer brewed by Victory Brewing Company. PJs famous wings are a community tradition that has built loyal customers and true fans. Front of House Manager Responsibilities: Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Must be present and supportive for servers and hostess staff and check-in with guests to validate service consistently meets standards. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Partner with the General Manager in making employment and termination decisions. Fill in where needed to ensure guest service standards and efficient operations in Front or Back of the House. Continually strive to develop your staff in all areas of service, food presentation, safety and sanitation. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Provide timely and constructive feedback and coaching to employees regarding their performance. Ensure both positive and negative performance is documented and communicated accordingly. Assist General Manager to develop, plan and carry out restaurant marketing, advertising and promotional activities and campaigns. 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. Schedule servers and hostesses as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Front of House Manager Qualifications: At least 1 year of supervisory experience in a high-volume, full-service restaurant concept ServSafe Certification required Ability to lead and make decisions using, restaurant management guidelines Ability to analyze P & L statements and work within a budget A friendly, approachable attitude and ability to communicate effectively to employees, management and guests Have a “can-do” attitude, initiative, and the willingness to learn and execute quickly Ability to manage multiple priorities and tasks Possess basic computer skills and the ability to work with a scheduling, time and attendance and POS system About PJW Restaurant Group: PJW Restaurant Group has been successful for more than three decades by striving for more. Our energy manifests itself in every concept we create, dish we develop, and drink we serve. We are dedicated to providing experiences that our guests look forward to. We draw inspiration - and sustenance - from both the neighborhoods we are rooted in and our more than 1,800 employees. Nothing makes us happier than seeing a serving job get passed down from sibling to sibling or watching a line cook grow into a manager. PJW Restaurant Group creates community destinations. We never stop pushing ourselves to elevate all we offer our guests, and we never settle for less than our best. Nothing moves forward by standing still, so we will continue growing, continue innovating, and continue raising the bar. Pay: $55,000.00 - $60,000.00 per year Benefits: 401(k) & 401(k) matching Dental insurance Employee discount Health insurance Life insurance Paid time off Paid training Referral program Weekly pay Employee perks program #Yellow

Job Details Allentown, PADescription Team Member Benefits: Medical, Dental and Vision Employer Paid Life Insurance Other Supplemental Benefits Employer Matched 401K Hotel Room Discounts across multiple brands Enhanced paid vacation, sick time and holiday pay Essential Job Functions: Interview, recruit, train, schedule, coach and support Banquet Servers and Housemen, ensuring they perform in accordance with established brand or hotel standards. Oversees daily operations of the Banquets division, including moving and setting tables, flipping rooms, creatively setting stations, managing staff, and running events. Assist the F&B Director in preparation of forecasts and reports and assist in the development, implementation and monitoring of the budget to maximize revenue and minimize expenses while ensuring adequate supplies and staff are on hand to provide top quality customer service. Be aware of guest satisfaction scores and brand standards and work toward increasing departmental and overall guest satisfaction. Resolve customer complaints and anticipate potential problems by reviewing and monitoring operational issues, business flow and associate performance. Complete ownership for the ongoing training requirements in the Banquets division. Lead, develop and support associates to ensure they are performing in accordance with established standards and TKo core values. Answer inquiries pertaining to hotel policies and services and resolve guests' complaints and concerns. Prepare schedules based upon budget & occupancy, assigning duties to workers and scheduling shifts to cover staffing needs. Conducts performance evaluations that are timely and constructive. Handles discipline of team members as needed and in accordance with company policy. Implement effective controls of food, beverage and labor costs. Ensure compliance with health, safety, sanitation and alcohol awareness standards. Help ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Monitor and contribute to the control of food & beverage inventories. Supervise food and beverage service throughout banquet functions to ensure quality service and product quality. Assist with the planning, organizing and execution of all banquet functions including, but not limited to, breakfast, coffee breaks, luncheons, dinners, cocktail receptions, galas, etc. Greet and welcome client representatives and guests, responding to requests in a timely, friendly and efficient manner. Participate in and lead department meetings. Process banquet checks accurately and efficiently for payment. Ensure guest satisfaction throughout the meal service. Serve alcoholic/non-alcoholic beverages in accordance with federal, state, local and company regulations. Participate in marketing efforts of restaurants, create menu ideas, survey competition and report food trends, and assist in preparations of specials. Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards. Perform other duties as requested by management. Qualifications Associate or Bachelor's degree in the hospitality field preferred. Two Years working as a Banquet Manager and/or F&B Manager, preferably in a hotel. Extensive knowledge of overall F&B operations. Micros POS experience preferred. Proficient with Microsoft Office. Can communicate well with guests. Must be willing to “pitch-in” and help co-workers with their job duties and be a team player. Must be able to provide outstanding customer service to internal and external guests. Must have knowledge of departmental operations. Must have knowledge of computers and training techniques. Maintain a professional appearance and manner at all times. Ability to exercise judgment in evaluating situations and in making sound decisions. Must have strong interpersonal skills and cordial behavior. Work schedule varies and may include working on holidays, weekends and alternate shifts as dictated by business and staffing levels. Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling or crouching. Excellent communication, organization, written and guest relations skills. Strong organizational, project management and detail orientation skills, with the ability to multi-task in order to meet a variety of deadlines. Strong interpersonal skills and a can-do positive attitude. A true desire to satisfy the needs of others in a fast-paced environment. Refined verbal and written communication skills. Job descriptions and responsibilities are subject to change depending on business needs.

Objective: The Service Manager is responsible to plan, organize, control, and direct the work of the front of house staff. The Service Manager is responsible for ensuring the highest level of guest satisfaction, employee engagement, and financial performance. Responsibilities: Leadership Effectiveness Leads employees by setting a positive example of operational discipline and inspired hospitality. Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures Supports the continuous growth and development of all FOH employees. Provides superior hospitality and culinary experience for all restaurant guests. Assists the general manager with implementing, and reinforcing operational standards, procedures and systems to ensure a superior guest hospitality experience. Business Effectiveness Understands restaurant performance against company operating standards and metrics, including guest satisfaction, employee engagement, net revenue, cost control & NOI performance and health, safety and sanitation standards. Monitors daily scheduling process to ensure appropriate staffing levels to maintain customer service levels and profit goals Ensures that all service staff members and bartenders serve and handle alcohol responsibly and in accordance with federal, state and local guidelines Manages the safety, sanitation, and cleanliness practices of all FOH operations in the restaurant Maintains a superior understanding of food and beverage standards and trends; guides and protects the food, beverage, and service experience, has relevant knowledge of the latest trends and opportunities for program growth and evolution. Manages and rectifies guest complaints, issues, and concerns. Ensures the adequate security of all company human and financial capital and assets. Identifies and resolves operational challenges and issues. Personal Effectiveness Ensures the highest level of integrity and accountability in all business dealings; serves as a role model for excellence in all he/she does. Follows through on all commitments. Seeks personal development and opportunities to grow as a leader and business person. Participates in educational and personal development activities on an ongoing basis Builds and sustains positive relationships with all stakeholder groups, including employees, guests, partners, shareholders and the surrounding community. Serves as an ambassador of the restaurant to all stakeholder groups. Ensures that inspired hospitality and service are our top priority; constantly explores and implements ways to enhance employee and guest satisfaction. Maintains a positive attitude and generates excitement for the restaurant. Prioritizes and reinforces teamwork and mutual cooperation and respect as hallmarks of restaurant performance. Manages personalities, preserves equity and cooperation, and resolves conflict as needed. Communicates consistently, candidly, and constructively to all stakeholder groups. Performs related duties as required.

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. Position Summary The Restaurant Supervisor is responsible for supervising the Restaurant team and ensuring the team meets and exceeds guests' expectations within their level of responsibility. This role will pay an hourly rate between $17 to $20 plus tips Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until April 11, 2024 About the Venue PPL Center is a state-of-the-art multipurpose arena in downtown Allentown, PA and home of the Lehigh Valley Phantoms. The arena seats more than 10,000 for concerts and more than 8,500 for Lehigh Valley Phantoms professional hockey games, making it the region's largest events venue. The amenities-packed PPL Center hosts more than 150 events each year, offering something for everyone, including the Lehigh Valley Phantoms, the AHL affiliate of the NHL Philadelphia Flyers, live concerts, family shows, trade shows, youth sports, high school and collegiate events, conferences, graduations, and so many more. Chickie's & Pete's is a full-service bar and restaurant located within PPL Center, serving lunch Tuesday through Friday and open for events. Responsibilities Follow all Chickie's & Pete's service, operational, and company standards Provide support to General Manager in daily operations of the restaurant Ensures team members maintain knowledge of the menu and any specials being offered. Provides updates of any changes to the menu. Supervises the team in maintaining a clean and presentable work area. Ensures the venues are stocked and prepared for service at all times Complies and ensures compliance with liquor laws regarding alcohol service where applicable Complies with all departmental food and franchise contractual agreements Perform POS duties in regards to voids, comps, splitting checks, gratuities Coordinates in troubleshooting technical problems with Point of Sale (POS) system, facilities, equipment etc., and contacts for appropriate support, as necessary Provides on-going supervision and mentoring to team members Monitors product quality and ensures high level of guest service Must maintain excellent attendance and be available to work events and varied schedules per business need Knowledge, Skills and Abilities: Ability to handle cash accurately and responsibly. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to communicate with team members, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment. Ability to clearly communicate, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Communicates in a positive, respectful manner to both internal and external guests. Qualifications High school diploma or GED Must be 18+ 1+ year supervisory experience as a supervisor/manager in a fast paced restaurant environment. Experience working in a fast-paced, high volume food court, casual, buffet, and/or nightclub in a supervisory capacity is preferred. Must acquire and maintain a valid Health Food Handlers Card, Alcohol Awareness Certification within 60 days of hire 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.

Landmark Hospitality is seeking Banquet Bartender and Servers to join their team! Landmark Hospitality, owner and operator of upscale event spaces, is launching their most premiere venue, Elstowe Manor at ElkinsEstate. This 42 acre estate just outside of Philly in Elkins Park was once the residence of the Elkins family. The main mansion, Elstowe is 70,000 square feet and boasts being an Italian Renaissance Guilded Age Mansion. Elstowe has been brought to life with an extensive restoration and will welcome guests for events and overnight stays beginning this June. Landmark Hospitality is a leader in the industry and owns unique multi faceted venues (fine dining restaurant, event spaces and boutique hotels) in PA and NJ. Their properties in New Hope, PA include the Logan Inn, Hotel du Village, the Mansion and the Landing, and in NJ they are known for venues such as the Ryland Inn, Stone House, Liberty House, Hudson House and Farmhouse to name a few. Their portfolio is one that continue to grow and they are dedicated to their team of memorymakers. Part of the Landmark Hospitality Portfolio Our mission to find talent is simple. We welcome thoughtful, caring, and forward-thinking people who will inspire, collaborate, and strive to achieve together. While experience is always valued, the character is the mark of a true memorymaker. We offer a healthy environment that encourages mutual respect, personnel growth, and creative expression - we recognize that the development of our company is driven by the evolution of our individual team members. We are committed to providing employees with opportunities for continued advancement and internal growth. Our Core Values We are Friendly. We welcome every guest with a smile and a genuine greeting. We are on It - Act Quickly. Our service is intuitive and timely. We are Thoughtful. Is there anything we can do to make you more comfortable? We are Gracious. Say Thank You. We are Landmark Hospitality. We thrive on mutual respect for each other, our valued guests, and our workspaces. Responsibilities/Duties: Perform all necessary tasks for bar according to the BEO (Banquet Event Order) for the Event Efficiently and properly performs all service and sequence of service standards. Set up and break down Must be able to plan and organize efficiently and be able to work within the times specified in the BEO To anticipate guest needs and to attend to this need to promote guest satisfaction and relations effectively Maintain upkeep of Banquet equipment to ensure longest useable life. Provide food service as appropriate. Must have the ability to stand and walk for extended periods of time. Must have the ability to lift heavy items and have the ability to organize multiple orders. To report for duty punctually and in proper dress code To attend training and meetings as and when required. Undertake any reasonable task and secondary duties as assigned by the Management. Landmark Hospitality is proud to be an Equal Opportunity Employer. Benefits: 401(k) 401(k) matching Health insurance Paid Time Off Employee Dining Discount Career Advancement Opportunities Employee Engagement Activities

The Restaurant General Manager is the executive leader of the restaurant focused on profitability, guests, people, and operations. The RGM has overall responsibility for managing the daily operations of a single restaurant. The RGM invest its time in developing leaders, creating memorable experiences, managing administration, maintaining the facility, and being a brand champion. The RGM consistently keep our brand promises, inspire their teams, and delivers results. Essential Duties and Responsibilities Leading the Business Has primary accountability for the restaurant P&L and actively manages towards desired financial outcomes Reviews key P&L lines to increase profitability for the restaurant Drives sales through proactive Guest service, people development & operations management Analyzes sales and labor during and after each shift; makes adjustments to labor as needed Create Memorable Experiences Motivates and directs team members to exceed Guest expectations with accurate, friendly, and fast service in a clean facility Manages the Guest experience through operations and timely response to Guest issues Problem solves Guest feedback systems to determine root causes and develops action plans to address issues Identifies and interacts with the community to engage prospective Guest and execute local marketing initiatives Creating Leaders Leads the restaurant's recruitment and selection process to build and retain an effective restaurant team Inspires the restaurant team by effectively managing individual and team recognition programs Provides coaching and feedback to Assistant Managers and team to increase the restaurant team's capabilities and raise restaurant performance Demonstrates commitment to goals and inspires others to deliver superior performance Leading Store Operations Enforces compliance with health, safety, cleanliness, security, and fire standard and regulations Ensures that the restaurant upholds operational and brand standards Ensures the team deliver Popeyes brand programs, Limited time offers, and core product with operational excellence Identifies problems, conducts high-level troubleshooting, and seeks maintenance support for restaurant equipment Qualification and Skills Must be at least eighteen (18) years of age High School Diploma or GED required 1-2 years of previous quick service restaurant experience, experience in POPEYES management preferred Some understanding of P&L interpretation and management influence profitability Ability to prioritize own and others' work and time to meet deadlines and objectives Demonstrated leadership skills Demonstrated understanding of Guest service principles Available to work evenings, weekends, and holidays Ability to work long and/or irregular shifts as needed, for the proper functioning of the restaurant Physical Demands Must be able to lift up to 50 pounds of force frequently to move objects Ability to carry products/boxes and miscellaneous weighing no more than 50 pounds Consistently handles product preparation Ability to kneel to utilize proper lifting procedures 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.

Benefits: Cigar Samples Tips Ongoing training Fun and Energetic Environment Career Growth Opportunities Competitive wages Bonus based on performance Employee discounts Opportunity for advancement Pairings Cigar Bar, a unique brick & mortar cigar bar and retail store in Media, PA is currently seeking an Assistant Manager. Appreciated by our customers for its laid back, yet sophisticated style, Pairings is well known for its excellent customer service. We strive to give all customers the ultimate cigar experience whenever they visit our shop. As we grow, we are looking to refine that experience in our retail establishment. This role requires expertise in customer service, operations, and inventory management. In order to continue to develop our business and refine our standards, Pairings is looking for a detail-oriented individual with a passion for cigars, storytelling, and customer service to support and reinforce the further refinement of our customers' in-store experience. Working with the owners and the General Manager, you will support the daily operations of the cigar bar. The position requires onsite work in the retail store, including bartending & cigar sales. The person in this position must be manager level RAMP and Serv Safe certified. Pairings will reimburse for the cost of the training. This position is full time and includes weekend and evening hours. Key responsibilities include but are not limited to: 1. Cigar Bar Operations: o Support the General Manager in overseeing daily operations, including customer service, inventory management, general bar maintenance, and staff supervision.o Ensure a welcoming and knowledgeable environment for cigar enthusiasts, focusing on the customer experience.o Assist in training and supervising of staff, inventory maintenance, and general bar upkeep.o Ensure that staff are fully communicated with regarding all specials, events, menu changes so all staff are fully informed and can offer consistent service to customers. 3. Inventory and Product Management: o Develop & maintain product knowledge on cigars, accessories, and alcohol. 4. Administrative Duties: o Assist in scheduling, payroll processing, and other administrative duties as needed.o Ensure compliance with state and federal regulations regarding tobacco and e-commerce sales.The ideal candidate will have:o Proven experience in retail management or e-commerce, ideally within the hospitality, cigar, or luxury goods industry.o Strong communication and interpersonal skills with a customer-focused mindset.o Knowledge of cigars and cigar culture is highly preferred.o Strong communication skillso Strong customer service orientationo Excellent organizational and multitasking abilities.o Strong problem-solving skills and an ability to work independently.Interested candidates should submit a cover letter and resume to: ************************** Retail, manufacturing, and other work opportunities in the premium cigar and pipe tobacco industries.

Food Service Manager DEPARTMENT: Food Service REPORTS TO: Store Director and Director of Food Service FLSA STATUS: Non-Exempt To effectively direct and supervise all functions and activities of the Food Service Department to achieve maximum sales and profit goals. ESSENTIAL JOB FUNCTIONS: Knowledge of merchandising techniques and “special events" within a food service setting. To oversee and execute all operation objects set forth for the Food Service department. The food service department will include all hot foods, salad bar, store made sandwiches and salads.. Responsible for managing the budget and department expenses, sanitation, safety, regulatory compliance, menu development, preparation and service of food. Responsible to check and verify all Food Service department deliveries and invoices to ensure accurate billing from vendors. Responsible for maintain acceptable inventory levels to ensure the highest quality of freshness of all products. Meet profit objectives by controlling food, supply, and labor costs and maximizing sales potential through aggressive marketing and/or promotions while controlling shrink. Record, track, and maintain inventory levels of product used for food preparation. This includes conducting physical inventories each period. Responsible to help assist in unloading and transporting the prepared food merchandise to sales floor or storage areas. Maintain sanitation, health, and safety standards in work areas. Assesses sanitation practices and establishes sanitary controls as required by the county and/or state health department and company policy. Handle damages and spoiled products according to company policies and procedures. Ensure favorable image with guests through a clean, attractive and friendly food preparation and serving by complying with sanitation, safety, and security company policies. Plan, develop, maintain, and execute food preparation tools essential to managing inventory and production while controlling shrink. Observe state and health department regulations pertaining to food safety and sanitation and to also maintain a housekeeping program to ensure a clean and orderly department. Ensure compliance to local, state, and government weights and measures, and food labeling laws. Effectively train and develop food preparation employees on programs, equipment function, and fundamental cooking principles. Supervise and schedule personnel to achieve highest quality of customer service. Abide by and enforce all company policies as stated in the Employee Handbook. SUPPLEMENTAL JOB FUNCTIONS: Conducts regular departmental meetings for the entire staff to communicate plans, programs and policies, in order to teach, resolve problems, and seek suggestions for improvement. To oversee the prepared food department and assist in slicing and making prepared food trays when necessary. Assists in the hiring, training, appraisal, and discipline of the food service employees. MINIMUM KNOWLEDGE, SKILLS AND ABILITIES: Minimum 2 years' prior experience in food service management, retail department management, guest relations, and/or customer service experience. Must have to ability to read and write to properly tag merchandise, order merchandise, and maintain an acceptable inventory level. Basic analytical and math skills necessary for interpreting invoices, gross profits, and labor percentages. Must have strong interpersonal skills and the ability to quickly and effectively resolve issues that arise with both staff and customers. Must have excellent oral and written communications skills for dealing with guests, employees, supervision, and vendors. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. ServSafe certification or comparable required. While performing the duties of this job, candidate will be required to stand for extended periods of time (2hrs+). Situations will require lifting, bending, stooping, pushing and pulling, occasionally having to lift objects up to, and possibly over, 50 pounds, Basic computer skills essential with heavy focus on Microsoft programs. Must be a vibrant and dynamic personality with a high level of enthusiasm and a sincere passion for working with people and food.

Copart, Inc. a technology leader and the premier online vehicle auction platform globally, with over 200 facilities located across the world, Copart links vehicle sellers to more than 750,000 buyers in over 190 countries. We believe in providing an unmatched experience, every day and everywhere, driven by our people, processes, and technology. The Assistant General Manager will assist the General Manager in managing the overall Planning, Organizing, Leading, and Controlling (P-O-L-C) functions of the facility. In addition, the Assistant General Manager will assist the General Manager in managing aspects of the P-O-L-C framework with the goal of leading the facility and staff to meet budget, revenue, and customer satisfaction standards. Through a thorough understanding of Copart policies and practices, the Assistant General Manager will offer hands on support to the team and create a customer first environment by offering unique and innovative solutions to customer's needs while maintaining company standards for policy, quality, and service. P&L responsibility- assist GM with review of both revenue and costs on a monthly basis for accuracy and opportunities Assist GM to hire, train and develop staff to meet company guidelines Assist the GM in managing the day-to-day operations of the facility including staff management, customer and employee issues as needed Assist GM in Audit of facility to confirm and enforce compliance with internal procedures as well as accordance with county, state, EPA and OSHA regulations Build relationships with members and sellers to manage customer satisfaction Assist GM in tracking and leading facility staff to meet company metrics Provide direction to team regarding duties and goals Required Skills & Experience Minimum of two years' experience as a manager in a logistics, distribution or operations environment Proven track record of seamless operational functionality and achievement of corporate goals at the AGM level or higher. Ability to solve complex problems and issues Strong analytical skills to interpret and forecast financial budgets Ability to develop, recommend and implement plans for continuous process improvement Strong leadership experience and skills Excellent interpersonal skills Excellent written and verbal communication skills Great customer relations skills and experience Four-year college degree preferred Proficient in all areas of Microsoft office Experience managing a staff of five or more people Bilingual skill a plus Valid driver's license Benefits Summary: · Medical/Dental/Vision · 401k plus a company match · ESPP - Employee Stock Purchase Plan · EAP - Employee Assistance Program (no cost to you) · Vacation & Sick pay · Paid Company Holidays · Life and AD&D Insurance · Discounts Along with many other employee benefits. At Copart, we are focused on harnessing the power of diversity, inclusion, and collaboration. By embracing diverse perspectives, we open doors to innovation and unleash the full potential of our team. We are dedicated to fostering a workplace where everyone feels appreciated, included, and inspired to grow and contribute meaningfully.

Director of Food and Beverage DEPARTMENT: Food and Beverage REPORTS TO: General Manager/Food & Beverage Regional Manager FLSA STATUS: Salaried Exempt FACILITY NAME: Santander Arena & Santander Performing Arts Center Summary ASM. the leader in privately managed public assembly facilities, has an excellent and immediate opening for the Director of Food and Beverage for Santander Arena and Santander Performing Arts Center. The Director will direct and coordinate the entire food and beverage operations. Daily Management of the Food and Beverage Department to include Banquets, Concessions, Suites and Catering Sales, Financials and Budgets and any reports required by Regional Managers and ASM Corporate. Essential Duties and Responsibilities Include the following. Other duties may be assigned. * Recruiting, Hiring and Training of Food & Beverage Managers/Supervisors. * Assist in developing, forecasting and meeting budgeted revenue & expense targets for Catering and Concessions. * Analyze & review menu performance for all concession & catering operations, making adjustments & improvements as necessary to achieve revenue targets. * Selling and management of Event Space and Food & Beverage products and services. * Facilitating of Banquet Event Orders per contracts sold or assigned. * Oversee all aspects of Suite operations related to Food & Beverage. * Participates/volunteers/serves local charity functions as requested to represent facility. * Serve as Point of Sales Administrator for current and future systems to insure register systems are used effectively. Attend all in-house event-related meetings. * Maintaining all Food & Beverage equipment to include; cleanliness and annual maintenance. * Meet & achieve local & state Health Department "pass" status for all locations. Meet & achieve internal 3rd party inspection scores of 90 or higher. * Must be creative in merchandising and displays and food presentations. * Attention to detail and consistency in every aspect of service is a must. * Position is very hands on with interactions with clients during events. * Oversees all purchases for the Department. * Holds managers accountable for cash handling, sales goals, inventory control, loss prevention, training, hiring, disciplinary action, budgets and payroll. Supervisory Responsibilities Manages subordinate Catering, Concessions, and Chef/Kitchen supervisors. Is responsible for the overall direction, coordination, and evaluation of any of these units. Carries out supervisory responsibilities in accordance with SMG's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding; disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Bachelor's Degree (BA) in Food & Beverage Management or related field preferred. Minimum 5 years' experience in a Food & Beverage management level (Director preferred) position. Catering management experience required. Experience in a multi-purpose equitable facility preferred. Proven track record of exceeding customer service and quality standards required. Skills and Abilities Excellent organizational and planning skills. Excellent communication and interpersonal skills. Strong customer service orientation. Computer Skills To perform this job successfully, an individual should have knowledge of Spreadsheet software and Word Processing software. Other Qualifications Ability to work with limited supervision. Ability to interact with all levels of staff including management. Ability to work flexible hours, including nights, weekends and holidays, in addition to normal business hours. Physical Demands The physical demands described here 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. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; talk and hear. This position may require work inside or outside of the building, as needed by events. The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. ASM is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.

Front of the House Restaurant Manager Fun, Fast-Paced, Sports Bar Concept Horsham, PA Salary $60-65k + bonus and benefits We are a casual dining restaurant looking for an experienced Front of the House Manager to lead our team of professionals. With just under 20 years of experience in the industry, we are proud to offer the best Cheese Steaks outside of Philly and many other local favorites. Our restaurants feature multiple large screen TV’s, so you won’t miss the big game. If this sounds interesting to you, apply today! Don’t miss this phenomenal career opportunity in Horsham, PA Title of Position: Restaurant Manager Job Description: Our FOH Manager must have a thorough knowledge of food and service. This person will provide strategic leadership and guidance to the overall operation: plan, organize, direct and coordinate the resources and activities. A high level of guest satisfaction and operational standards must be maintained. The Restaurant Manager must maintain a high level of guest satisfaction, provide strong leadership, and promote career development and team building. This particular person must understand restaurant financials including accounting, budgeting, cost control, inventory and banking methods. Benefits: 100% employer paid health insurance 2 weeks paid Vacation Bi-Annual Merit Based Bonus 45 hour work week Qualifications: What makes our managers great? Strong belief that there is no greater accomplishment than a shift well run Ability to establish mutually honest and respectful relationships with each staff member Willingness to lead by example Understanding the importance of positive feedback Confidence in one’s own ability to give and receive constructive criticism Hardworking Absolute commitment to hospitality Sense of urgency in every aspect of the restaurant Assertive when necessary; empathetic always (Firm but Fair) Believes in a team oriented approach to success Ability to hold oneself and others accountable to the team Friendliness Apply Now – Casual Dining Restaurant Manager in For Horsham, PA $60-65K + bonus and benefits 45 hour work week If you would like to be considered for this position, email your resume to *************************

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 Restaurant Supervisor is responsible for supervising the Restaurant team and ensuring the team meets and exceeds guests' expectations within their level of responsibility. This role will pay an hourly rate between $17 to $20 plus tips Benefits for PT roles: 401(k) savings plan and 401(k) matching. This position will remain open until April 11, 2024 Responsibilities Follow all Chickie's & Pete's service, operational, and company standards Provide support to General Manager in daily operations of the restaurant Ensures team members maintain knowledge of the menu and any specials being offered. Provides updates of any changes to the menu. Supervises the team in maintaining a clean and presentable work area. Ensures the venues are stocked and prepared for service at all times Complies and ensures compliance with liquor laws regarding alcohol service where applicable Complies with all departmental food and franchise contractual agreements Perform POS duties in regards to voids, comps, splitting checks, gratuities Coordinates in troubleshooting technical problems with Point of Sale (POS) system, facilities, equipment etc., and contacts for appropriate support, as necessary Provides on-going supervision and mentoring to team members Monitors product quality and ensures high level of guest service Must maintain excellent attendance and be available to work events and varied schedules per business need Knowledge, Skills and Abilities: Ability to handle cash accurately and responsibly. Ability to calculate basic math functions (addition, subtraction, multiplication, division, percentages) as they relate to POS cash/credit transactions, cash reconciliation and product inventory. Ability to communicate with team members, management staff and guest in a clear, business-like and respectful manner which focuses on generating a positive enthusiastic and cooperative work environment. Ability to clearly communicate, read and write in English. Ability to work well in a team-oriented, fast-paced, event-driven environment. Communicates in a positive, respectful manner to both internal and external guests. Qualifications High school diploma or GED Must be 18+ 1+ year supervisory experience as a supervisor/manager in a fast paced restaurant environment. Experience working in a fast-paced, high volume food court, casual, buffet, and/or nightclub in a supervisory capacity is preferred. Must acquire and maintain a valid Health Food Handlers Card, Alcohol Awareness Certification within 60 days of hire 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.

Copart, Inc. a technology leader and the premier online vehicle auction platform globally, with over 200 facilities located across the world, Copart links vehicle sellers to more than 750,000 buyers in over 190 countries. We believe in providing an unmatched experience, every day and everywhere, driven by our people, processes, and technology. The Assistant General Manager will assist the General Manager in managing the overall Planning, Organizing, Leading, and Controlling (P-O-L-C) functions of the facility. In addition, the Assistant General Manager will assist the General Manager in managing aspects of the P-O-L-C framework with the goal of leading the facility and staff to meet budget, revenue, and customer satisfaction standards. Through a thorough understanding of Copart policies and practices, the Assistant General Manager will offer hands on support to the team and create a customer first environment by offering unique and innovative solutions to customer's needs while maintaining company standards for policy, quality, and service. P&L responsibility- assist GM with review of both revenue and costs on a monthly basis for accuracy and opportunities Assist GM to hire, train and develop staff to meet company guidelines Assist the GM in managing the day-to-day operations of the facility including staff management, customer and employee issues as needed Assist GM in Audit of facility to confirm and enforce compliance with internal procedures as well as accordance with county, state, EPA and OSHA regulations Build relationships with members and sellers to manage customer satisfaction Assist GM in tracking and leading facility staff to meet company metrics Provide direction to team regarding duties and goals Required Skills & Experience Minimum of two years' experience as a manager in a logistics, distribution or operations environment Proven track record of seamless operational functionality and achievement of corporate goals at the AGM level or higher. Ability to solve complex problems and issues Strong analytical skills to interpret and forecast financial budgets Ability to develop, recommend and implement plans for continuous process improvement Strong leadership experience and skills Excellent interpersonal skills Excellent written and verbal communication skills Great customer relations skills and experience Four-year college degree preferred Proficient in all areas of Microsoft office Experience managing a staff of five or more people Bilingual skill a plus Valid driver's license Benefits Summary: * Medical/Dental/Vision * 401k plus a company match * ESPP - Employee Stock Purchase Plan * EAP - Employee Assistance Program (no cost to you) * Vacation & Sick pay * Paid Company Holidays * Life and AD&D Insurance * Discounts Along with many other employee benefits. At Copart, we are focused on harnessing the power of diversity, inclusion, and collaboration. By embracing diverse perspectives, we open doors to innovation and unleash the full potential of our team. We are dedicated to fostering a workplace where everyone feels appreciated, included, and inspired to grow and contribute meaningfully.