Restaurant Manager Jobs in Putnam Valley, NY

About the job Are You Craving A Career With An Industry Leader? Panda Express is searching for experienced leaders to join our store management team. Panda is 100% committed to the professional and personal development of our family of associates. That's why we offer paid Store Management Leadership Training, mentorship, and support from our Panda community that cares about your success. What You'll Do As A Store Manager: You are in charge of the operation of a single store. This includes, but is not limited to, hiring, managing and directing of associates to achieve financial goals and ensuring the delivery of exceptional guest experiences. It's up to you to make your store a success. Don't worry! In order to prepare you for success, we will provide an 8 or more weeks of store leadership training program. What You'll Do As An Assistant Manager: You are in charge of assisting the operation of a single store. This includes, but is not limited to, hiring, managing and directing of associates to achieve financial goals and ensuring the delivery of exceptional guest experiences. It's up to you to make your store a success. Don't worry! In order to prepare you for success, we will provide a 3 or more weeks of store leadership training program. How we reward you: Free meals at work while working at Panda Generous compensation package with bonus opportunities Discounts at theme parks, gym memberships, and much more Full medical, dental, and vision insurance** 401K with company match Paid time off and paid holidays** On-going career and leadership development, including comprehensive training Continuous education assistance and scholarships** Lucrative associate referral bonus Income protection including Disability, Life, and AD&D insurance** Pre-Tax Dependent Care Flexible Spending Account** Candidates must meet, and continue to meet if employed, eligibility requirements for each benefit to qualify. Desired Skills & Experience: High school diploma required Flexibility to work in a store within a 50-mile radius Able to work a flexible schedule, including weekends Food Safety: Serve Safe certified ADA Statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Workspace is restricted and employees are generally expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees must be able to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high. Employees must be able to work in a fast-paced work environment, have effective verbal communication skills, ability to adapt to a dynamic environment with changing priorities, and the ability to manage conflicts/difficult situations. Panda Strong since 1983: Founded in Glendale, California, we are now the largest family-owned American Chinese Restaurant concept in America. With close to 2,300 locations globally, we continue our mission of delivering exceptional Asian dining experiences by building an organization where people are inspired to better their lives. Whether it's impacting our team or the communities we work in, we're proud to be an organization that embraces family values. You're wanted here: We value diversity in all forms and know the strength it brings. Workplace equality allows for creative ideas to bloom, diverse points of view to be heard, and improves overall happiness. We like the sound of that. Panda Restaurant Group, Inc. is an Equal Opportunity Employer and is committed to providing equal opportunity, and does not discriminate on the basis of any characteristic protected by law, including but not limited to sex/gender (including pregnancy, childbirth, lactation and related conditions), gender expression, race, color, religion, national origin, sexual orientation, gender identity, disability, age, ancestry, medical condition, genetic information, marital status, and veteran status. Additionally, Panda Restaurant Group, Inc. complies with all federal, state, and local laws regarding requests for workplace accommodations. If there is a reason you believe you require an accommodation, please reach out to Human Resources.

At CAVA, we love what we do, and we try and make every day as fulfilling as the last. Our restaurants need team members to make the magic happen every day. Everyone matters, and we're here to celebrate your growth. We foster a culture built on five core values: Generosity First Always - we lead with kindness. Our best work happens when we act in the service of others. Constant Curiosity - We are eager to learn, grow, and explore beyond the obvious. Act With Agility- We welcome change- it's the only constant. We embrace, adjust, and adapt. Passion For Positivity- We greet each day with warmth and possibility. Collective Ambition - We have high aspirations that are achieved when we work together with a purpose. The Role: Located at our brand new Danbury, CT CAVA Restaurant, the General Manager will oversee all restaurant operations and team members. Managers provide leadership and motivation to ensure that all team members are guest-focused and team-focused. Managers set high standards and establish a positive work atmosphere for their team to create successful day-to-day operations. What You'll Do: Develop yourself and others - focus on self-improvement while supporting the success of others Lead your four-wall operation like you own it - from people development, to inventory, labor, staffing, and accountability Put the customer first - including your internal customers, your team. You will be responsible for regular people planning, coaching, training, accountability, and when necessary, corrective action Consistently create CAVA fanatics - find ways to say “yes” to every guest, inspiring your teams to do the same Achieve results - take ownership of every shift and take pride in your job Foster collaboration - work with others to find success as a group Adapt to change - solve problems through an open-minded and all-inclusive approach Assist with any additional duties assigned The Skills: · Minimum 2-5 years restaurant management experience · Minimum 2 years of general manager experience · Strong financial and P&L management skills · High-energy, motivational, and fun personality · Excellent problem-solving and conflict-resolution skills · Ability/flexibility to work 45-55+ hours per week including mornings, evenings, weekends and/or holidays Physical Requirements: · Must be able to bend and reach overhead often · May stand for long periods of time and lift up to 50 pounds · Must possess dexterity to handle tongs, pots/pans, and other equipment · Must be comfortable working in temperatures ranging from hot to cold · Must be comfortable working near open flames · May be required to work in tight spaces · Must maintain near constant communication with multiple people · Must be able to sit, squat and kneel occasionally · Must be able to work in a constant state of alertness and safe manner · May be required to occasionally work in outdoor weather conditions Benefits at CAVA? We've got you covered. Here are just some of the benefits available to CAVA team members: · Competitive base salary · Health, dental, vision, telemedicine, pet insurance plus more! · A generous amount of paid vacation time · 401(k) enrollment with CAVA contribution · Paid sick leave, parental leave, and community service leave · FREE CAVA meal for every shift worked · The opportunity to be on the ground floor of a rapidly growing brand As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. General Manager | Restaurant Manager | Café Manager | Store Manager | Deli Manager | Assistant General Manager | Operations Manager |Managing Partner

Job Title: Food Production Manager Department: Food Production Reports To: Chef & Owners About CapMac, LLC CapMac LLC, a Hudson Valley-based food group, is experiencing rapid growth and actively seeking new team members. Our current portfolio includes Meyer's Olde Dutch (with locations in Beacon and Poughkeepsie, NY), Kitchen Sink Catering, the soon-to-open Beacon Quality Eats sandwich shop in Beacon, NY, and food service operations for Storm King Art Center in Windsor, NY. At CapMac, our mission is to provide excellent food and service, source ingredients locally from the Hudson Valley, and create seasonal menus that highlight these local products. We are committed to using fresh, local ingredients and fostering a positive and collaborative work environment. Job Summary: We are seeking a highly motivated and experienced Food Production Manager to join our dynamic team. In this role, you will be responsible for overseeing all aspects of food production for our cafe and catering business, ensuring efficient and high-quality output. You will collaborate closely with our existing Food Production Manager at Meyer's Olde Dutch to optimize production processes, maintain consistent quality standards, and ensure food safety across both locations. Key Responsibilities: Production Planning & Scheduling: Develop and implement production schedules for the cafe and catering business, ensuring efficient utilization of resources and timely delivery of orders. Forecast production needs based on demand, seasonality, and special events. Collaborate with the catering sales team to ensure accurate order fulfillment and timely delivery. Quality Control: Establish and maintain rigorous quality control standards for all food products. Conduct regular quality checks to ensure adherence to recipes, presentation standards, and food safety regulations. Identify and address any quality issues promptly. Team Leadership & Management: Supervise and mentor a team of production staff, including cooks, prep cooks, and bakers. Conduct performance reviews, provide feedback, and address any personnel issues. Foster a positive and productive work environment. Inventory Management: Manage inventory levels of all food ingredients, ensuring adequate stock levels while minimizing waste. Conduct regular inventory counts and reconcile discrepancies. Place orders for ingredients as needed. Food Safety & Sanitation: Ensure strict adherence to all food safety regulations and best practices. Maintain a clean and sanitary work environment. Conduct regular safety training for production staff. Collaboration & Communication: Collaborate closely with the Food Production Manager at Meyer's Olde Dutch to share best practices, optimize production processes, and ensure consistency across both locations. Communicate effectively with all relevant departments, including the kitchen staff, catering sales team, and management. Cost Control: Monitor and control food costs to ensure profitability. Identify and implement cost-saving measures. Qualifications & Experience: Proven experience as a Food Production Manager or in a similar role (minimum [Number] years). Strong understanding of food safety and sanitation regulations. Excellent organizational, planning, and time-management skills. Ability to work independently and as part of a team. Strong leadership, communication, and interpersonal skills. Experience with inventory management and cost control. Proficiency in using relevant software (e.g., POS systems, inventory management software). Culinary arts degree or equivalent experience preferred. ServSafe certification preferred. Benefits: Competitive salary, Paid time off, Employee discounts, Positive Environment To Apply: Please submit your resume and cover letter to ************************ Equal Opportunity Employer: CapMac,LLC and it's related companies are an equal opportunity employer and values diversity. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Note: This job description is intended to provide a general overview of the position. It is not intended to be an exhaustive list of duties and responsibilities. Key Considerations: Collaboration Creativity Open to Feedback Management Experience Communication Flexibility & Adaptability: The ideal candidate will be flexible and adaptable, able to handle the demands of a fast-paced environment and respond effectively to changing priorities. A dedicated Focus on Quality & Customer Satisfaction

Pilot Company is an industry-leading network of travel centers with more than 30,000 team members and over 750 retail and fueling locations in 44 states and six Canadian provinces. Our energy and logistics division serves as a top supplier of fuel, employing one of the largest tanker fleets and providing critical services to oil operations in our nation's busiest basins. Pilot Company supports a growing portfolio of brands with expertise in supply chain and retail operations, logistics and transportation, technology and digital innovation, construction, maintenance, human resources, finance, sales and marketing. Founded in 1958 by Jim A. Haslam II and currently led by CEO Adam Wright, our founding values, people-first culture and commitment to giving back remains true to us today. Whether we are serving guests, a fellow team member, or a trucking company, we are dedicated to fueling people and keeping North America moving. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected veteran status or any other characteristic protected under applicable federal, state or local law. Job Description Pilot Flying J is seeking an experienced Retail General Manager to oversee our high-volume retail facilities. You will be responsible for the generation and execution of travel center and restaurant business plans to achieve established standards, sales and profit objectives as well as customer satisfaction. The Retail General Manager will also be: Ensuring that customer expectations are met Conducting meetings with subordinate employees Maintaining effective vendor relationships As a Retail General Manager for Pilot Flying J, you will build, coach, manage and develop teams from a staffing, interviewing, hiring and training standpoint. Additional responsibilities for the Retail General Manager include: Driving sales Managing team members Tracking inventory Providing customer service Performing P&L analysis Pay Rates Starting between: $48,900.00 - $72,750.00 / year Qualifications As a Retail General Manager, you must exemplify integrity and accountability at the managerial level as well as demonstrate excellent team leadership skills. Furthermore, you must be able to work a flexible schedule of nights, days, weekends and holidays. Additional requirements of the Retail General Manager include: Minimum 2-3 years of management experience in the retail, restaurant, grocery or other service industry with responsibility for financial results Previous management proficiency in high volume retail with P&L accountability Ability to create and maintain a customer focused culture Additional Information Fuel Discount Nation-wide Medical Plan/Dental/Vision 401(k) Flexible Spending Accounts Adoption Assistance Tuition Reimbursement Flexible Schedule Weekly Pay Job Location

Greer Southern Table is a welcoming and vibrant Southern-inspired restaurant in Norwalk, CT, known for its warm hospitality, scratch-made cuisine, and community-driven atmosphere. We take pride in serving elevated comfort food with high-quality ingredients, from our famous Duck fat Chicken Wings to one of the best burgers in town. Beyond the dining room, we offer private dining, catering, and bespoke event experiences through Simply Greer Catering & Events. With a commitment to integrity, hospitality, and excellence, we strive to create memorable dining experiences for every guest. Role Description The General Manager is responsible and accountable for all restaurant activities and assumes complete responsibility for the restaurant as necessary. The GM works to ensure that all activities are consistent with and supportive of the restaurant's business plan. The GM ensures all employees are performing their job responsibilities and meeting expectations in all areas of their s. The GM will oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, profitability, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. The GM delivers revenues and profits through talent development, P&L management, marketing, and providing appealing restaurant service. The GM achieves results by planning, communicating, delegating and following up. The GM serves as a role model and sets a positive example for the entire team in all aspects of business and personnel management. The GM will provide continuous education and self-development will be of highest priorities along with a commitment to coaching and developing the entire management team and staff. The GM will respond to all guest complaints, taking prompt and appropriate action to resolve problems and ensure guest satisfaction is maintained. Role & Responsibility: 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. Total Guest Satisfaction & Service • Regularly measure and evaluate service levels and standards using guest and employee feedback and develop plans for continuous improvement. • Consistently provide a quality product and Guest service experience that delivers total guest satisfaction. Model and create an environment in which the guest is always right; ensure a positive guest service experience. • Respond positively and quickly to guest concerns. Correct potential problems before they affect guests. Respond to complaints, taking any and all appropriate actions to turn dissatisfied guests into return guests. • Maintain guest satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred guests. • Ensure that all guests feel welcome and are given attentive, friendly, and courteous service at all times. STAFFING Training and Personnel Development • Accomplish restaurant objectives by recruiting, selecting, onboarding, orienting, training, assigning, scheduling, coaching, counseling, and disciplining entire staff. Our mission is to develop high-quality team members who demonstrate and ensure consistent guest satisfaction. • Evaluate each employee's ability to maintain high levels of guest satisfaction on a consistent basis. Continuously improve the skills, knowledge, and morale of all employees by effectively utilizing all training programs from new employee orientation up to and including management-training classes. • Explain and educate how various menu items are prepared, describing ingredients and cooking methods. • Develop beverage knowledge in all areas of the bar to all staff members. Communicate job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions while enforcing policies and procedures. • Evaluate each employee's performance based on clearly communicated standards and expectations. Hold each employee accountable for his or her individual and team performance and oversee the training of all new employees. • Be able to identify and develop staff members for future leadership roles. Maintain an accurate and up-to-date plan of restaurant staffing needs. Prepare schedules and ensure that the restaurant is staffed for all shifts while maintaining labor cost goals. • Be able to delegate and get work done through others. • Ensure entire staff always wears safety/slip-resistant shoes. • Ensure all tipped employees are claiming their tips correctly and consistently for each shift. Document any employees failing to adhere to this company policy. • Ensure all payroll registers are reviewed and approved prior to payroll processing by the payroll department. FINANCIAL Effective Business Management • Control purchases and inventory by meeting with account managers; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions. • Schedule use of facilities or catering services for events such as banquets or receptions, and stay informed of the details of arrangements with clients through the Marketing & Sales Department. • Meet restaurant financial objectives by developing and implementing strategies to increase average checks total. • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs. • Responsible for ensuring that all financial (invoices review and submission, reporting, DSR, paid-outs) and personnel/payroll related administrative duties are completed accurately, on time and in accordance with company policies and procedures. • Responsible for all restaurant inventories including food, liquor, beer, wine, furniture, accessories, office supplies, equipment, & tool inventories and must constantly manage & maintain documented detailed status in all areas including on-hand quantities, costs, & quality levels. • Ensure product is always on hand on an as-needed basis, through systematic ordering and forecasting techniques. • Utilize labor effectively to meet budgets while ensuring high standards of Quality, Service & Cleanliness. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. Monitor budgets and payroll records, and review financial transactions in order to ensure that expenditures are authorized and budgeted. The GM maximizes financial performance and profit. FACILITIES Safety Procedures, Work Environment, Overall Appearance of Venue • Perform a daily walk off of the entire property and all maintenance related issues. Assign a key management person to perform duties in your absence. • Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems to protect all employees, guests and company assets (building, cash, equipment, supplies). • Ensure a safe working and guest environment to reduce the risk of injury and accidents. • Complete accident reports promptly in the event that a guest or employee is injured. • Ensure that all operations and office equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Arrange for equipment maintenance and repairs, and coordinate a variety of services. • Ensure all restaurant staff & management team members have necessary tools to perform daily duties including employee management on the POS system. MARKETING • Attract guests by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands. • Develop and maintain a strong relationship with Management teams within the properties in which your restaurant operates. • Execute company-wide marketing programs; initiate programs on time, correctly and with minimal direction. • Identify and develop local restaurant marketing strategies to maximize sales. • Provide a strong presence in the local community and a high level of community involvement. FOOD SAFETY Health Inspection Guidelines • Enforce & uphold food safety & sanitary requirements for food handling, general cleanliness, and maintenance of kitchen and dining areas to ensure the health and safety of our guests and employees. • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances. • Responsible for ensuring consistent high quality of food preparation and service to maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards. BAR Operations/Staff Responsibilities/Liability/Cost • Supervise the operation of the bar to maximize profitability, minimize legal liability, and conform to alcoholic beverage regulations. • Oversee that all menu drinks are being made to recipe. • Eliminate over-pouring by bar staff, secure/monitor use of all product consistently to maintain liquor/beer/wine costs to company standards and goals. • Maintain a clean and stocked bar at all times. • Keep all bar staff up to date with Responsible Vendor training & certification. Communicate objectives & improvement plan to each staff member in the bar, monitor/develop progress in performance standards and job descriptions.

Panda Express, Starbucks, & Shake Shack Earn $23- $25/hr. and Great Benefits! Now Hiring for the Ramapo Travel Plaza: Mile Post 33 South, NY State Thruway, Sloatsburg, NY 10974 We build our business through our people. Join our amazing team and come grow with us! At Applegreen, we believe that our team members are the heart of our success. We offer fantastic career opportunities, and a great deal of our promotions are internal. As a company, we are constantly growing our business-but it's our people driving our success! We Refresh Travelers on their Journey …. ApplegreenUSA operates over 80 travel plazas across the Northeast and Midwest that provide convenience, comfort, retail, and an extensive range of delicious food options such as Auntie Anne's, Burger King, Chick-fil-A, Cinnabon, Dunkin Donuts, Panda Express, Panera, Popeyes, Pret, Shake Shack, Starbucks, and many more. Our Core Values are what we stand for. They guide and motivate our attitudes and behaviors to our customers, our suppliers, our business partners, and each other. Our customers and communities are at the heart of everything we do. We value and develop our people . We are driven by pace , passion and performance. We seek opportunities and embrace change . Why join Applegreen? We offer… Flexible Schedules Medical/Dental/Vision Insurance Paid Time Off 401 (k) with Company Match Earned Wage Access - Pay on Demand Education Assistance Employee Referral Bonus Meal Discount Pet Insurance What You'll Do as a Assistant General Manager The Assistant General Manager helps the General Manager to ensure that day-to-day business operations run smoothly. This position provides an opportunity for entry-level managers to learn important management skills and practice judgment and discretion skills. Responsible for confidently delivering performance feedback, set goals, foster teamwork, and clearly communicate business objectives. Ensure the day-to-day supervision of non-management associates, assigning specified work, focusing on store level operation performance, coaching, and developing shifts supervisors. Must be able to competently perform duties in the absence of the general manager. Motivate and positively influence staff, especially during times of low morale. Strong Leadership and organizational skills Addressing issues in a timely fashion. Ensuring company policies and procedures are followed. Maintains an awareness of all applicable brand standards and all procedures and protocols to maximize brand/landlord/labor relations. Ensures that the restaurant always looks clean, inviting, and adheres to brand standards. Ensures cash management is accurate and processed daily, reports are delivered as per company directives. Address customer needs and resolve issues, ensuring positive and long-term customer relationships. Ensures inventory data is correct by performing spot inventory counts and checks. What Applegreen requires from you: Passionate about helping people learn and grow the business. Strong leadership and management skills with proven ability to motivate and inspire a team. Excellent customer service abilities and positive attitude Excellent verbal and communication skills with a sharp business acumen 2* Years experience in quick service restaurant or similar management operations Flexible and open work schedule Basic food safety understanding and practice. Ability and willingness to lift/push objects weighing over 30 Lbs. This is not an exhaustive list of all functions that may be required to perform, and the employee may be required to perform additional functions. Additionally, the job responsibilities may change at any time as necessitated by business demands. Equal Opportunity Employer (EOE), Minority/Female/Disabled/Veteran (M/F/D/V), and Drug Free Workplace (DFW). We strive to do great things for each other, our customers, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, whatever you're pursuing - a new challenge, a sense of belonging, or just a great place to work - Applegreen is for you! Interested Candidates please send your resume. Applegreen Come grow with us! Applegreen NY Travel Plazas is an EEO Employer Drug Free Workplace

div name="main"div class="cl HeadSecondary"h2Job Details/h2/divdiv aria-label="Job Details" class="row" name="local_row"div class="col-md-6 local-tax-col local-ee" id="job DetailsLeftColumn" name="local_left"div class="row form RowStandard" id="Job Location-row" div class="form Line"div aria-label="Job Location" name="Job Location"span aria-label="Job Location" class="" name="level"Delamar Mystic LLC - Stamford , CT/span/div/div/div/divdiv class="col-md-6 local-tax-col local-client" name="local_right"/div/divdiv class="cl HeadSecondary"h2Description/h2/divdiv aria-label="Description" class="row" name="description" style="word-wrap: break-word;"div class="row form RowStandard" id="job Desc-row" div class="form Line"span class="fb Text ignore-global-css" name="job Desc"h2Job description/h2 pstrong SEEKING ASSISTANT GENRAL MANAGER FOR NEW RESTAURANT OPENING by the Delamar Hotel Collection/strong/p pGreenwich Hospitality Group, Connecticut's leading hospitality group operating boutique-style hotels and restaurants, is seeking an strong Assistant General Manager/strong to join the FOH team at their newest waterfront restaurant amp; property - set to open in early 2025!/p pstrong ABOUT LA PLAGE/strong/p pLa Plage Mystic is a waterfront restaurant amp; oyster bar showcasing New England-inspired coastal cuisine, focused on locally harvested seafood and shellfish, garden fresh produce and sustainable meats. Our beverage program features innovative and seasonal cocktails and American amp; European wines and amp; spirits. Mystic has earned a reputation as a "foodie destination" thanks to its idyllic coastal setting and easy access to in New England, which makes for an ideal location./p pstrong ABOUT THE ROLE/strong/p pWe are looking for an experienced, enthusiastic amp; dedicated strong Assistant General Manger/strong to collaborate in leading the FOH service teams to foster an excellent dining experience. Candidates should have a minimum 3-5 years of management experience in a high volume, contemporary casual dining setting. This is a full time, year-round position, including weekend availability./p pstrong Responsibilities/strong:/p p· Supervise and oversee daily operations of the restaurant/p p· Deliver an exceptional guest experience/p p· Experience cultivating and maintaining guest relations through a dynamic floor presence/p p· Ability to lead and develop a large FOH amp; BOH team with a positive, energetic approach/p p· Consistent execution of all systems, standards, and processes/p p· Assist in maintaining revenue, profitability, and quality goals/p p· Ensure compliance with sanitation and safety regulations/p pstrong Skills/strong/p p· 3-5 years of experience in a restaurant management role/p p· Excellent knowledge of food, wines and spirits/p p· Excellent oral communication amp; interpersonal skills/p p· Team player/p p· Ability to remain calm and professional in a fast-paced work environment/p p· Ability to multi-task amp; delegate responsibilities/p p· Physical ability and stamina to carry heavy trays and stand for long hours/p p· High school diploma required; A degree in hospitality or restaurant management is a plus/p pstrong Compensation starting at $75,000+ and commensurate with experience. We offer a comprehensive benefits program, including:/strong/p p- Medical, dental and vision insurance plans for you and your family/p p- Vacation and paid time off/p p- 401(k) retirement plan + company matching/p p- Safe harbor retirement plan/p p- Continuous career development and training opportunities/p p- Employee discounts at all GHG properties/p pstrong WHY JOIN THE GREENWICH HOSPITALITY FAMILY?/strong/p pstrong Greenwich Hospitality Group/strong is Connecticut's leading hospitality groups operating boutique-style hotels and restaurants both in and outside of Connecticut. This is a tremendous opportunity for personal growth and career development. Join a dynamic team and culture that embodies the best of hospitality!/p pVisit ****************************** to learn more about working with our incredible team./p pstrong ABOUT GREENWICH HOSPITALTY GROUP/strong/p pFounded in 1999, Greenwich Hospitality Group owns and operates boutique style hotels and restaurant both in and outside of Connecticut. Comprised of seasoned hospitality professionals, Greenwich Hospitality Group draws on a keen understanding of sophisticated standards of guest service combined with a distinctly customized approach to the hotel amp; dining experience. All of the hotels have exceptional dining establishments, driving them to become the local gathering spot as well as a truly luxurious amenity for hotel guests./p pJob Type: Full-time/p pPay: From $75,000.00 per year/p pBenefits:/p p /p ul li 401(k)/li li 401(k) matching/li li Dental insurance/li li Employee discount/li li Health insurance/li li Paid time off/li li Paid training/li li Vision insurance/li /ul p /p pShift:/p p /p ul li Day shift/li li Evening shift/li li Morning shift/li /ul p /p pWork Location: In person/p/span/div/div/divdiv aria-label="" class="row" name="qualifications" style="word-wrap: break-word;"div class="row form RowStandard" id="job Qualifications-row" div class="form Line"span class="fb Text ignore-global-css" name="job Qualifications"/span/div/div/div/div

This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc. or any of its affiliates. Any application or information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. Restaurant Manager Job Profile Summary A Restaurant Manager is responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards, ABDD standards and compliance with all applicable laws. Responsibilities include but are not limited to: Team Environment * Arrive in a timely manner to be ready in position at the start of scheduled shift. * Recruit, hire, train and develop their employees. * Responsible for professional growth & development of assistant managers, shift leaders and sales associates. * Communicate job expectations to their team. * Demonstrate respect and dignity to others with all that you do. * Responsible for assessing all store employees performance; conducting quarterly assistant manager and shift leader reviews and annual overall performance reviews for all employees. * Provide coaching and feedback; disciplines when appropriate. * Responsible for coordinating meetings with team members. Operational Excellence * Hold guests as highest priority and role model exceptional guest service. * Responsible for interacting with guests, monitoring store performance based on guest feedback and following up on consumer care compliments and complaints. * Maintain a safe, secure, and healthy work environment by following and enforcing safety, food safety and sanitation guidelines; comply with local and state laws. * Ensure all shifts are appropriately staffed to achieve guest service goals. * Ensure Brand standards, recipes and systems are executed while taking appropriate steps to correct deficiencies. * Responsible for monitoring performance/customer service and morale of store employees. * Prepare and complete action plans: implement production, productivity, quality and guest service standards. * Complete audits and implement plans to drive system improvements. Profitability * Control costs to help maximize profitability. * Insure the completion of daily, weekly, and monthly inventory. * Complete DCP and other vendor orders weekly or as needed. * Complete temperature and coffee calibration logs, and provide product order and throwaway sheets on a daily basis. * Execute all in-restaurant marketing promotions in a timely manner. * Execute new product roll-outs including team training, marketing and sampling. * Set sales goals and track results. * Comply with all restaurant, Brand, and ABDD policies. Qualifications: Skills * Must have basic computer skills * Restaurant, retail, or supervisory experience preferred * Math and financial management * Writing skills * Capable of counting money and making change * Able to operate restaurant equipment * Comply with restaurant operations Required Competencies: Appearance * Adhere to uniform standards including name tag, collared shirt; hat and apron when required. Dark blue jeans without any rips or holes and nonslip shoes are required. Guest Focus * Anticipate and understand guest's needs and exceed their expectations. * Fast, friendly service including a genuine smile and eye contact to make guests feel welcome. * Develop and maintain guest and community relationships. * Display and maintain a sense of urgency with guest. * Sees ways to improve guest satisfaction; ask question, commit to follow through. * Resolve guest concerns by following (L.A.S.T.) Brand recommended guest recovery process. * Freshest- tasting, highest quality food and beverages through standard procedures. * Sparkling clean, comfortable environment with system maintenance and ongoing cleaning. Passion for Results * Set sand maintain high standards for self and others, act as a role model. * Complete all required training and support the training of other team members. * Consistently meets and exceeds goals. * Contribute to overall team performance; understand how his/her role relates to others. * Read and interpret reports to establish goals and deliver results. * Seek ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results. Problem Solving and Decision Making * Identify and resolve issues and problems. * Use information at hand to make decisions and solve problems; include others when necessary. * Identify root cause of a problem and implement a solution to prevent from recurring. * Empower others to make decisions and resolve issues. Interpersonal Relationships & Influence * Develop and maintain a relationship with team. * Operate with integrity; demonstrate honesty, treat others with respect, keep commitments. * Encourage collaboration and teamwork. * Lead others; negotiate and take effective action. Building Effective Teams * Identify and communicate team goals. * Monitor progress, measure results and hold others accountable. * Create strong morale and engagement within the team. * Accept responsibilities for personal and team commitments. * Recognize and reward employee's strengths, accomplishments and development. * Listen to others, seeks mutual understanding and welcome sharing of information, ideas and resources. Conflict Management * Seek to understand conflict through active listening. * Recognize conflicts as an opportunity to learn and improve * Resolve situations using facts involved, ensuring consistency with policies and procedures. * Escalate issues as appropriate. Developing Direct Reports and Others * Work collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills. * Regularly discusses progress towards goals, reviews performance and adjust development plans accordingly. * Provide challenging assignments for the purpose of developing others. * Use coaching and feedback opportunities to improve performance. * Identify training needs and supports resources for development opportunities. Business and Financial * Understand guest and competition; translate and apply own expertise to address business opportunities. * Approach situations with an innovative mind and look beyond the obvious to deliver solutions and implement change. * Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals. * Understand, analyze, and communicate the key performance/profit levers and manage to these measures.

div class="job-description-container" div class="benefits" divstrong Benefits:/strong/div ul li Bonus based on performance/li li Company parties/li li Competitive salary/li li Employee discounts/li li Paid time off/li /ul /div div class="trix-content" div Busy wedding catering hall, The Briarcliff Manor, is looking for a professional to fill our Banquet Manager and Maître D' position.br/strong*Looking for local candidates - Ideally residing within 15-20 miles of our location in Briarcliff Manor, NY. */strong /divdiv br/IMMEDIATE HIREbr/br/ /divdiv The right person for the role has br/strong10 + years of Banquet Experience br/10+ years of Management Experiencebr/5+ Years of Sales Experience/strong /divdivbr//divdiv The right candidate will work the floor, lead the team in set up, run the event, breakdown, and reset. br/br/ /divdiv The Banquet Manager Maitre D is responsible for strongemcoordinating and managing all event operations,/em/strongem /em Hospitality and communication skills are necessary and required. The Maitre'D is ultimately responsible for managing all aspects of the front door, guest arrival, seating and departure, host training, and operational procedures. The Maitre'd will ensure that our staff deliver attentive, courteous and efficient service to guests throughout. We're looking for a hands on professional who leads by example, and has their finger on the pulse.br/br/strong This person will also do sales tours and event coordination. br//strongbr/ /divdiv The Maitre'd will communicate regularly with key vendors contacts, and other industry support.br/br/ /divdiv This role requires Weekends and Evenings, along with office daysbr/br/ /divdiv Responsibilities:/divul li Supervising and directing all aspects of the service, catering procedures, organizing, and setting up the dining room, execution of event/li li Vendor Management/li li Staff Scheduling, interviewing, hiring, and training new applicants and employee development of service staff/li li Exceeding customers' expectations with great knowledge, professionalism, and genuine service./li li Inventory and Ordering/li li Sales Tours and Client Communication/Follow Up /li li Liaise with Sales/Office Team and Kitchen to make sure all details are communicated and orchestrated/li li Oversee Maintenance amp; Cleaning Schedules and Procedures/li li Meet with clients and ensure client satisfaction/li li Provide feedback and periodic reports to management/li li Other ad hoc projects/li /uldiv Requirements:/divul listrong10 years of banquet experience and 10 years of Management /strong/li listrong5 years of sales/strong/li li Proven event management experience/li li Ability to take direction and feedback from management/li li Excellent time management and communication skills/li li Sales skills and ability to build productive business relationships/li li Ability to manage multiple projects independently/li /ul /div div class="job-compensation" Compensation: $70,000.00 - $100,000.00 per year /div br/br/br/ div class="account_description" h1About Us/h1 div Located in the historic town of Briarcliff Manor, New York, the estate has been making memories and hosting lavish events for over 50 years. Under the new leadership of the DiNapoli family, the manor - a full service venue - has been renovated and remodeled to merge old-world charm and contemporary elegance. Hosting events of up to 180 guests, it is our mission to provide each and every one of our guests with a timelessly elegant experience. br/ /div h1Work With Us/h1 div DiNapoli Hospitality is a leader in the hospitality industry, who owns and operates venues including The Briarcliff Manor, The Somers Pointe and The Pleasantville Manor. This hospitality company who specializes in event spaces is growing and has exciting opportunities available for the right individuals.br/br//div div We'd love to have you join our team!br/br//div div We're expanding our team and looking to add a dynamic people to fit our culture, core values, and meet company expectations at our properties. br/br//div /div br//div

Salary: 120,000 - 150,000 / year based on experience Other Forms of Compensation: $10,000 SIGN ON BONUS, Annual Performance Bonus, Relocation, Flexible Paid Time Off Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Job Summary The Sr. Director of Food & Nutrition Services is responsible for overseeing the day to day Foodservice operations at White Plains Hospital in White Plains, NY. You will manage and lead a team of employees, and also be responsible for managing client relationships, profitability of the account, patient experience, and talent development. Key Responsibilities: Operates the department in accordance with the approved budget, while providing the client with the maximum value for the dollars spent Ensures that the food offered to the patients is of superior quality Directs and conducts safety, sanitation, and maintenance programs Maintains excellent relationships with patients, faculty, guests and clients as well as other departments within the community Promotes the professional growth and development of the entire team Fosters strong inter-departmental relations and integrate the dining service department with the facility plan of operations Preferred Qualifications: Bachelor's Degree required, plus equivalent years of additional experience Minimum of five years of Proven Leadership expertise Experience working in an acute care hospital food service operation required Two to four years of direct foodservice operational management experience with inventory and purchasing knowledge and control Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Knowledge of P&L accountability and contract-managed service experience is desirable ServSafe certified a plus Must be forward thinking, proactive and the face of Morrison Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1352433 Morrison Healthcare AMY S MILLER [[req_classification]]

Hotel: Stamford Hilton1 First Stamford PlaceStamford, CT 06902Banquet ManagerFull time Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence Profile: Telecommute: No Bonus Eligible: Yes Direct Reports: Yes - Multiple Reports To: Assistant General Manager, Executive Chef, or General Manager Primary Purpose: The primary purpose of the Banquet Manager is to deliver exceptional events while ensuring that Atrium core values and all standard operating procedures pertinent to the Banquet Department are being followed by all Associates, including brand and Atrium requirements. Are you considering a place that offers the perfect blend of professional opportunities and an enriching lifestyle? Look no further than Stamford, Connecticut-a city that truly has it all. Downtown Stamford boasts a vibrant urban atmosphere, featuring: Over 80 restaurants and clubs offering diverse cuisines and lively nightlife. Boutique stores, theaters, galleries, and special events to keep you entertained year-round. A unique blend of historical charm and modern architecture, giving the city a character all its own. Access to stunning outdoor spaces like the Stamford Museum & Nature Center and Cove Island Park, perfect for unwinding after work. But it's not just the lifestyle that makes Stamford appealing-it's also a fantastic place to grow your career. Here's why: Prime Location: Easily accessible to New York City while offering a more affordable cost of living. Close-Knit Community: A welcoming environment that combines small-town charm with big-city conveniences. Educated Workforce: A hub of talented professionals fostering innovation and collaboration across industries. Whether you're drawn to the career prospects, the rich culture, or the lower cost of living compared to nearby metro areas, Stamford has something to offer everyone. Take the first step towards a fulfilling career in a city where you can truly thrive-Stamford is waiting for you! Work Performed: The Banquet Manager will be tasked with the following duties, responsibilities, and assignments: Supervise Associates to include developing positive working relationships, providing training and educational support, assisting in the recruitment process, and ensuring that Associates are meeting guest needs; Manage the department by assisting Associates to understand and comply with employment practices, recommending employment decisions, supporting performance management, and implementing corrective action; Create a best-in-class guest experience, measured by brand specific service measurement scores, while engaging with guests, maintaining quality products, adhering to health code requirements, and enforcing cleanliness standards; Coordinate activities with the sales and other departments to include the culinary staff to ensure that services are provided in an efficient and timely manner; Ensure financial goals of the department and the hotel are being met by managing labor costs, supplies and equipment' Determine and recommend revenue-driving initiatives in partnership with other departments and within banquets; Audit banquet checks to ensure that all services rendered are properly invoiced in a timely manner; Perform or assist with cleaning duties while ensuring cleanliness of all meeting space as required by brand guidance and Atrium Cleanliness Assured standards; Contribute to the creation and implementation of new menus; Maintain records and daily reports of operations keeping hotel management updated regarding department performance; Demonstrate an understanding hotel emergency procedures to include fire, life, and safety; and Any and all other work as required to complete the primary purpose of the position. Qualifications: Required Prior Experience: 2 years supervisory experience in banquet operations Preferred Prior Experience: Hospitality experience Required Education: High school diploma or equivalent Preferred Education: Associates degree or higher in hospitality, business, or a related field Required Licenses/ Certification: ServSafe and TIPS Certification completed at time employment begins Required Technology: Basic computer knowledge, including the Microsoft Suite of Word, Excel, PowerPoint Outlook, and Teams Preferred Technology: Workday Physical: Able to lift 50lbs occasionally Able to lift 25lbs regularly Able to navigate the work areas for duration of scheduled shift Other: Able to work a flexible schedule to include nights, weekends, and holidays, and special events Competencies: (65) Managing Vision and Purpose Communicates a compelling and inspired vision or sense of core purpose; talks beyond today; talks about possibilities; is optimistic; creates mileposts and symbols to rally support behind the vision; makes the vision sharable by everyone; can inspire and motivate entire units or organizations. (24) Function/Technical Skills Has the functional and technical knowledge and skills to do the job at a high level of accomplishment. (15) Customer Focus Is dedicated to meeting the expectations and requirements of internal and external customers; gets first-hand customer information and uses it for improvements in products and services; acts with customers in mind; establishes and maintains effective relationships with customers and gains their trust and respect. __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with competitive pay, great benefits, and exciting perks to support you on and off the job. Including: ✅ Daily Pay - Get paid when you need it ✅ Exclusive Travel Discounts - Save big at Marriott and Hilton properties ✅ 401k Plans - Invest in your future ✅ Comprehensive Medical Insurance - Your health matters to us ✅ Additional Property-Specific Perks - Because every location has something special to offer But we don't just offer jobs-we help you build careers. With internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide, you can grow your future the way you want. Ready to take the next step? Join a team that values you and your future! _____________________________________________ Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations. Atrium is an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected Veteran status.Notice of candidate Privacy Rights: ************************************************

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance • Ensure food services appropriately connects to the Executional Framework • Coach employees by creating a shared understanding about what needs to be achieved and how to execute • Reward and recognize employees • Ensure safety and sanitation standards in all operations Client Relationship • Identify client needs and effectively communicate operational progress Financial Performance • Adopt Aramark process and systems • Build revenue and manage budget, including cost controls regarding food, beverage and labor • Ensure the completion and maintenance of P&L statements • Achieve food and labor targets • Manage resources to ensure quality and cost control within budgetary guidelines Productivity • Implement and maintain Aramark agenda for both labor and food initiatives • Create value through efficient operations, appropriate cost controls and profit management • Full compliance with Operational Excellence fundamentals, including food and labor • Direct and oversee operations related to production, distribution and food service Compliance • Maintain a safe and healthy environment for clients, customers and employees • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development • Develops operational component forecasts and can explain variances. Responsible for components accounting functions. • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training • Recruits, hires, develops and retains front line team. • Conducts period inventory • Maintains records to comply with ARAMARK, government and accrediting agency standards • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization • May participate in sales process and negotiation of contracts • Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Requires at least 4 years of experience • Requires at least 1-3 years of experience in a management role • Requires previous experience in food service • Requires a bachelor's degree or equivalent experience • Strong communication skills • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships • Ability to demonstrate excellent customer service using Aramark's standard model • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. • Must be able to stand for extended periods of time. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter.

CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc. or any of its affiliates. Any application or information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. Restaurant Manager Job Profile Summary A Restaurant Manager is responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards, ABDD standards and compliance with all applicable laws. Responsibilities include but are not limited to: Team Environment * Arrive in a timely manner to be ready in position at the start of scheduled shift. * Recruit, hire, train and develop their employees. * Responsible for professional growth & development of assistant managers, shift leaders and sales associates. * Communicate job expectations to their team. * Demonstrate respect and dignity to others with all that you do. * Responsible for assessing all store employees performance; conducting quarterly assistant manager and shift leader reviews and annual overall performance reviews for all employees. * Provide coaching and feedback; disciplines when appropriate. * Responsible for coordinating meetings with team members. Operational Excellence * Hold guests as highest priority and role model exceptional guest service. * Responsible for interacting with guests, monitoring store performance based on guest feedback and following up on consumer care compliments and complaints. * Maintain a safe, secure, and healthy work environment by following and enforcing safety, food safety and sanitation guidelines; comply with local and state laws. * Ensure all shifts are appropriately staffed to achieve guest service goals. * Ensure Brand standards, recipes and systems are executed while taking appropriate steps to correct deficiencies. * Responsible for monitoring performance/customer service and morale of store employees. * Prepare and complete action plans: implement production, productivity, quality and guest service standards. * Complete audits and implement plans to drive system improvements. Profitability * Control costs to help maximize profitability. * Insure the completion of daily, weekly, and monthly inventory. * Complete DCP and other vendor orders weekly or as needed. * Complete temperature and coffee calibration logs, and provide product order and throwaway sheets on a daily basis. * Execute all in-restaurant marketing promotions in a timely manner. * Execute new product roll-outs including team training, marketing and sampling. * Set sales goals and track results. * Comply with all restaurant, Brand, and ABDD policies. Qualifications: Skills * Must have basic computer skills * Restaurant, retail, or supervisory experience preferred * Math and financial management * Writing skills * Capable of counting money and making change * Able to operate restaurant equipment * Comply with restaurant operations Required Competencies: Appearance * Adhere to uniform standards including name tag, collared shirt; hat and apron when required. Dark blue jeans without any rips or holes and nonslip shoes are required. Guest Focus * Anticipate and understand guest's needs and exceed their expectations. * Fast, friendly service including a genuine smile and eye contact to make guests feel welcome. * Develop and maintain guest and community relationships. * Display and maintain a sense of urgency with guest. * Sees ways to improve guest satisfaction; ask question, commit to follow through. * Resolve guest concerns by following (L.A.S.T.) Brand recommended guest recovery process. * Freshest- tasting, highest quality food and beverages through standard procedures. * Sparkling clean, comfortable environment with system maintenance and ongoing cleaning. Passion for Results * Set sand maintain high standards for self and others, act as a role model. * Complete all required training and support the training of other team members. * Consistently meets and exceeds goals. * Contribute to overall team performance; understand how his/her role relates to others. * Read and interpret reports to establish goals and deliver results. * Seek ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results. Problem Solving and Decision Making * Identify and resolve issues and problems. * Use information at hand to make decisions and solve problems; include others when necessary. * Identify root cause of a problem and implement a solution to prevent from recurring. * Empower others to make decisions and resolve issues. Interpersonal Relationships & Influence * Develop and maintain a relationship with team. * Operate with integrity; demonstrate honesty, treat others with respect, keep commitments. * Encourage collaboration and teamwork. * Lead others; negotiate and take effective action. Building Effective Teams * Identify and communicate team goals. * Monitor progress, measure results and hold others accountable. * Create strong morale and engagement within the team. * Accept responsibilities for personal and team commitments. * Recognize and reward employee's strengths, accomplishments and development. * Listen to others, seeks mutual understanding and welcome sharing of information, ideas and resources. Conflict Management * Seek to understand conflict through active listening. * Recognize conflicts as an opportunity to learn and improve * Resolve situations using facts involved, ensuring consistency with policies and procedures. * Escalate issues as appropriate. Developing Direct Reports and Others * Work collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills. * Regularly discusses progress towards goals, reviews performance and adjust development plans accordingly. * Provide challenging assignments for the purpose of developing others. * Use coaching and feedback opportunities to improve performance. * Identify training needs and supports resources for development opportunities. Business and Financial * Understand guest and competition; translate and apply own expertise to address business opportunities. * Approach situations with an innovative mind and look beyond the obvious to deliver solutions and implement change. * Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals. * Understand, analyze, and communicate the key performance/profit levers and manage to these measures.

Salary: 90,000 - 100,000 / year based on experience Other Forms of Compensation: Annual Performance Bonus, Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 14 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary Working as a Director of Food & Nutrition Services, you are responsible for overseeing day-to-day operations for a dining account at Burke Rehabilitation Center in White Plains, NY. You will manage and lead a team of associates. You will be responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Key Responsibilities: Maintain excellent relationships with customers, guests and client as well as other departments Work with the Chef and management team in creating menus and providing top quality food Oversee all P&L and budgeting as it pertains to the account Roll out new culinary programs Preferred Qualifications: BS, Hospitality or Culinary degree preferred Three to five years of foodservice operation experience High volume production and catering experience is essential Previous experience managing a budget Desire to learn and grow with a top notch foodservice company Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1343975 Morrison Healthcare AMY S MILLER [[req_classification]]

Benefits: Gratuity Bonus based on performance Competitive salary Employee discounts Flexible schedule Free food & snacks Paid time off Hospitality Group with multiple locations seeking professional and experienced Part Time Maître d' or Banquet Manager to join our team. This person will play a crucial role in providing exceptional guest service and ensuring smooth operations in our catering and wedding events. If you have a passion for hospitality, positive attitude and enjoy creating memorable experiences, we would love to hear from you. This is a shift based position - must work nights and weekends! This is a part time role - with more potential hours or full time role opportunities for the right candidate. Responsibilities: - Oversee Events- working with management and hosts of events- Supervise events to ensure they run smoothly and efficiently - Coordinate with the kitchen staff to ensure timely food service - Monitor catering areas to maintain cleanliness and organization - Handle guest complaints or concerns in a professional and efficient manner - Manage staff to ensure smooth service flow - Train and supervise new staff members on catering procedures and protocols Qualifications: - At least 5 years of previous experience in a similar role within the hospitality industry, preferably in a restaurant or catering hall setting - Strong knowledge of customer services, food service, and event operations - Excellent communication skills, both verbal and written - Exceptional customer service skills - Ability to multitask and prioritize tasks effectively - Strong problem solving abilities and the ability to handle difficult situations with composure - Ability to delegate tasks to staff If you are passionate about providing outstanding guest experiences and thrive in a fast-paced environment, we invite you to apply. Join our team today! Compensation: $200.00 - $250.00 per day About Us Located in the historic town of Briarcliff Manor, New York, the estate has been making memories and hosting lavish events for over 50 years. Under the new leadership of the DiNapoli family, the manor - a full service venue - has been renovated and remodeled to merge old-world charm and contemporary elegance. Hosting events of up to 180 guests, it is our mission to provide each and every one of our guests with a timelessly elegant experience. Work With Us DiNapoli Hospitality is a leader in the hospitality industry, who owns and operates venues including The Briarcliff Manor, The Somers Pointe and The Pleasantville Manor. This hospitality company who specializes in event spaces is growing and has exciting opportunities available for the right individuals. We'd love to have you join our team! We're expanding our team and looking to add a dynamic people to fit our culture, core values, and meet company expectations at our properties.

CHEF-IN-TRAINING [Restaurant Team Member] $16 - $18 / hour depending on experience + $2-3/hour in tips + MORE BENEFITS! ABOUT THE ROLE: The next generation of chefs are evolving in DIG restaurants. Our scratch based kitchens are built around people with a true passion for real good food. We teach individuals who are excited to share their enthusiasm for food and transform them into skilled chefs. You will advance and gain the ability to work with food, develop leadership skills, and stay sharp in our fast-pace culinary environment. If you are seeking a community where education, purpose, and taste matter, we encourage you to join our fa(r)m. YOU WILL: Prep, mix, and cook vegetables, proteins, grains etc using recipes as a guide and taste buds for validation. Gain exposure to different stations within the DIG kitchen including but not limited to garde manger, grill, roast, market line, guest concierge and delivery/packout. Speak to current menu offerings, seasonality, and ingredients with guests - making their day as you provide them with a delicious scratch-made meal (aka: marketbowl). Work to support the team during peak and off peak service, by pitching in wherever and whenever necessary. Multi-task and move in the kitchen for extended periods of time. These physical requirements may be accomplished with or without reasonable accommodations. Help to maintain the “A” lettergrade by following Department of Health and DIG food safety standards. Demonstrate professional maturity and strictly uphold DIG's anti-discrimination & anti-harassment policies. Go home feeling fulfilled knowing you are a part of a bigger mission to rebuild the food system. YOU HAVE: A passion for real, good food and a desire to learn culinary practices and skills. The ability to demonstrate and execute a strong work ethic. The ability to perform physical requirements of the position (frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations. The ability to perform other physical requirements such as seeing, hearing, speaking, reaching, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. A team-oriented focus. You have a deep appreciation for the people you work with and help to support the restaurant's success. Excellent communication skills, both verbal and written. A desire to create exceptional employee & guest experiences. An eye for detail and solving challenges. A desire for growth in our brigade. WORK PERKS: Aside from the standard fare (competitive pay) we also offer: Opportunities for GROWTH in a TEAM environment Competitive Pay & potential to earn tips Paid Time Off 401K programming Parental leave Thanksgiving, Christmas and other Holidays Off Flexible Scheduling: Part Time and Full Time Hours Complimentary DIG lunch everyday Commuter Benefits ABOUT US: To learn more about our mission and food please visit our website at: ****************************** NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply Additional Role Note: The duties of this position may change from time to time. DIG reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. DIG is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law (“Protected Status”).

Salary: 90,000 - 105,000 / year based on experience Other Forms of Compensation: Flexible Paid Time Off, Benefits, 401K, Training Pay Grade: 14 Morrison Healthcare is a leading national food and nutrition services company exclusively dedicated to serving more than 600 hospitals and healthcare systems. Morrison's hospital kitchens, restaurants, and cafés feature socially responsible practices and exceptional guest experiences. The company's comprehensive Mindful Choices wellness and sustainability platform includes the latest in healthful eating and an understanding of behavioral change in food consumption. Morrison's alignment with Partnership for a Healthier America's (PHA) Hospital Healthy Food Initiative positively impacts up to 41 million patients and 500 million hospital meals annually. Morrison has been named one of Modern Healthcare's "Top 100 Best Places to Work in Healthcare" for the past five years, and Training Magazine's Top 125 organizations for the past six consecutive years. The company is a division of Compass Group and has more than 1,200 registered dietitians, 300 executive chefs, and 17,000 professional food service team members. Job Summary This leadership position assists the successful operation of Food & Nutrition Services in an Acute Care Hospital. The Associate Director of Food and Nutritional Services will assist in the responsibility for all foodservice-related activities; including patient care, non-patient care (retail, cafeteria, catering etc), quality improvement, sanitation, infection control and all hospital-related activities. This is an exciting opportunity for an energetic entrepreneurial manager who is constantly seeking a better way to conduct business. Key Responsibilities: Establishes goals and oversees implementation of patient food services needs based upon medical direction and patient population Hires, directs, coaches, trains, and develops patient service team members Complies with dietary restrictions on special or modified diets to ensure optimal food preferences are met within guidelines of the diet order limitations Ensures patient services staff assists in achieving stated patient satisfaction goals Complies with regulatory standards, including federal, state, and accrediting agencies while adhering to facility confidentiality, HIPAA regulations, and patient rights policies Participates in/ leads patient satisfaction programs, departmental meetings, and facility wide Quality Assurance/Performance Improvement programs Preferred Qualifications: B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus three (3) years of directly related experience Certified Dietary Manager certificate or Registered Dietitian Minimum of one (1) to three (3) years of hospital or adult home/care experience depending upon formal degree or training Three (3) to five (5) years of direct foodservice operational management experience with inventory and purchasing knowledge and control Strong knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation Previous P&L accountability or contract-managed service experience is desirable Strong supervisory, leadership, management and coaching skills Strong communication skills both written and verbal Excellent financial, budgetary, accounting and computational skills Proficient computer skills required to be successful ServSafe Certified Apply to Morrison Healthcare today! Morrison Healthcare is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Morrison Healthcare are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Flexible Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Applications are accepted on an ongoing basis. Morrison Healthcare maintains a drug-free workplace. Req ID: 1353406 Morrison Healthcare AMY S MILLER [[req_classification]]