Restaurant Manager Jobs in Selma, TX

Food and Beverage Director Salary: $80 -100K Must Haves - 5 years of managerial or supervisory experience - 3-5 years of food and beverage experience - Understanding of administrative and human resources responsibilities such as hiring, onboarding, and training - Creative person with innovative ideas - Team player - Project management duties surrounding executing projects Day to day A client in the hospitality industry is looking to add a Food and Beverage Director to their team in San Antonio, Texas. They will be responsible for managing the daily operations of all food and beverage outlets, including restaurants, bars, and room service. They will be responsible for leading and supervising the food and beverage team which includes hiring, training, scheduling, and evaluating staff performance. This person is required to maintain high standards of food quality, presentation, and service; which consists of conducting regular inspections and taste tests. This person will also be responsible for collaborating with chefs and the culinary team to create and update menus accordingly.

Director of Food & Beverage - San Antonio, TX - Up to $90k Our client is a well-known golf club that takes pride in delivering top-notch dining experiences for its members. They've built a culture that values teamwork, creativity, and a passion for great food. It's a fantastic place for culinary professionals to grow, bring fresh ideas to the table, and be part of a team that's all about excellence. Perks & Benefits: Comprehensive Benefits Package 401(k) with match, paid time off, holiday pay, and employee assistance programs Growth opportunities, flexible schedules, and exclusive golf & tennis benefits The Role: Lead & Develop the Team - Hire, train, and retain top talent while fostering a strong team culture Drive Operations & Guest Experience - Oversee daily F&B operations, ensuring exceptional service and addressing guest feedback. Manage Financial & Strategic Goals - Meet financial targets, ensure compliance, and implement plans to enhance quality and profitability What they are looking for: Proven experience in a senior Food & Beverage leadership role, preferably within a country club or resort Strong financial acumen, with experience managing budgets, labor costs, and operating expenses Exceptional leadership and team management skills, with the ability to inspire and develop high-performing teams Comprehensive knowledge and passion of food and beverage operations If you are keen to discuss the details further, please apply today or send your cv to Declan at COREcruitment dot com

TWIN PEAKS : MANAGER GENERAL PURPOSE OF THE JOB This job requires the manager to direct the work of other store employees in order to create and maintain a profitable store environment that provides best-in-class service, hospitality, food and beverage to every guest. The manager must also manage costs, initiate local store marketing and recruiting efforts, and ensure that proper policies are followed, including employment and incident documentation. ESSENTIAL DUTIES AND RESPONSIBILITIES The duties and responsibilities of a manager include, but are not limited to: * Must follow proper Twin Peaks Girl Audition Guidelines * Uphold standards of cleanliness per Health Code and periodic Quality Assurance Checks * Ensure that alcohol is always served responsibly and in accordance with the law * Drive sales by working with all team members to execute excellent operations, local store marketing, and recruiting efforts * Hold kitchen staff accountable to standards, safety, and sanitation guidelines * Responsibly handle cash, including but not limited to assigning drawers, computing employee checkouts, and bank deposits * Respectfully and properly handle all issues of alleged discrimination or harassment in accordance with policy * Maintain an atmosphere free of intimidation, discrimination, harassment, poor attitude, or poor work performance * Effectively coach and counsel * Effectively teach, motivate, and coach all team members including the kitchen crew and Twin Peaks Girls * Proactively recruit and cast Twin Peaks Girls that meet or exceed the requirements in the Audition Guidelines * Ensure that Steps of Service are followed at all times and motivate staff to provide P.E.A.K.S. service to every table * Hold team members accountable to standards and be willing to correct standards that are not met in any area including Image & Costume Guidelines * Maintain organized and updated training schedules, programs and materials for new employees * Effectively execute training and development programs including personal development * Consistently manage the execution of Performance Based Scheduling * Practice sound inventory control * Dress and act professionally each day to set a good example for all employees EDUCATION and/or EXPERIENCE Must have leadership experience in high-volume restaurants and/or bars. LANGUAGE SKILLS Ability to effectively communicate in the English language. Spanish communication skills are extremely helpful. REASONING ABILITY Ability to apply common sense and understanding to carry out simple one or two-step instructions. Ability to deal with standardized situations with only occasional or no variables. Ability to mathematically compute proper change and accurately settle checks. CERTIFICATES, LICENSES, REGISTRATIONS Ability to apply common sense understanding to carry out multi-step instructions. Ability to deal with quickly changing situations with many variables. Ability to mathematically compute proper change, accurately perform checkouts for employees, and compute correct bank deposits. Must attend orientation and agree to policies and procedures as outlined. Must attend and successfully complete the Twin Peaks manager training program prior to working a shift without supervision. Must successfully attend and complete any and all other required training in compliance with local and state regulations, such as food and/or alcohol service certifications. PHYSICAL DEMANDS The physical demands described here are the representative of those that must be met by an employee to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks manager is regularly required to stand for up to 10 hours; walk; use hands and fingers to handle, feel, or carry objects, product, or controls; and talk or hear. The manager is frequently required to reach with hands and arms. The manager is occasionally required to sit. The manager must occasionally lift and/or move up to 40 pounds. Specific vision abilities required by this role include close vision, peripheral vision, depth perception, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this role, the Twin Peaks manager is regularly exposed to fumes or airborne particles from the kitchen. The Twin Peaks manager is also occasionally exposed to wet and/or humid conditions, when in the dish area or walk-in cooler, and sometimes uses toxic or caustic chemicals when cleaning. The noise level at Twin Peaks is usually loud. Many Twin Peaks restaurants have smoking sections for their guests, and managers may be exposed to cigarette or cigar smoke in this area. ACKNOWLEDGMENT FOR RECEIPT OF I acknowledge that my job duties require I cast Twin Peaks Girls in accordance with our Audition Guidelines and that my job duties require that I motivate Twin Peaks Girls to provide best-in-class service and hospitality. I acknowledge that I must manage and maintain Image & Costume Guidelines within my store. I acknowledge that Twin Peaks promotes costume parties and that I must manage the guidelines in this program. I acknowledge that Twin Peaks practices Performance Based Scheduling and that I am required to consistently manage and execute the program. I acknowledge and affirm that I do not find my job duties or work environment to be unreasonable, offensive, intimidating, hostile, or unwelcome. Failure to adhere to my job duties will lead to disciplinary action up to and including termination I acknowledge that Twin Peaks maintains policies restricting harassment, fraternization, and drug and alcohol abuse. I understand completely and agree to abide by each of these policies. I have received a copy of the job description and have read and understand its contents. I can perform all the duties stated.

Our Regional Medical Center is your community healthcare provider. With more than 500 healthcare professionals strong, our 93 bed facility offers complete inpatient, outpatient, surgical and emergency care. In addition to an onsite Level II Neonatal Intensive Care Unit, we are a Level IV Trauma designated facility and are a Bariatric Center of Excellence. Our goal is to create a great place for associates to work, physicians to practice medicine, and patients to receive the highest level of care in the community we call home. We have an opportunity available for a Director of Food and Nutrition Services to join our team. This is a leadership position providing direction and oversight of all food service and nutrition related activities, including patient food service, cafeteria, catering, quality improvement, sanitation, infection control and all other hospital food service related activities. Job Description Responsibilities •Accountable for all food service operations, assuring safe, quality, efficient food handling, preparation and food services for all customer groups •Develops, manages, and maintains food service policies and procedures in accordance with hospital and professional standards •Develops menus and oversees the handling, preparation, and storage of food •Ensure that all areas comply with Local, State, Federal and TJC regulations and standards •Actively monitors and evaluates all resources including inventory, supplies, staffing, equipment and vendors to maximize productivity and ensure department is operating within budget •Actively seeks ways to control costs without compromising quality or the services delivered •Proactively recruit and hire qualified competent staff, ensuring the selection, retention and assignment of staff maintain appropriate staffing levels and meet organizational needs •Ensures new staff is oriented to specific job duties and provide ongoing coaching and training to maximize competency and performance •Manages staff performance through regular review, real time feedback, and performance planning Qualifications Qualifications •Bachelor's degree in Foodservice Management, Nutrition, Business Management, Healthcare Administration or related field •Minimum of eight (8) years of food service experience, with a minimum of five (5) years of management experience •Food Handlers Certification required •Experience in fine dining or hospitality highly desired •Ability to effectively communicate clearly and professionally with patients, visitors and staff at all levels within the organization •Proven leadership experience with the ability to motivate and promote teamwork •Demonstrates superior commitment to quality and customer satisfaction Additional Information What We Offer •Competitive Pay •Medical/Dental/Vision Insurance •Matching 401K •PTO and EIB •Tuition Reimbursement •Employee Referral Bonus Program •Opportunities for career advancement •Rewards and recognition programs •Additional perks and discounts We look forward to receiving your application! All your information will be kept confidential according to EEO guidelines.

is incentive eligible. Introduction Do you want to join an organization that invests in you as a(an) Division Director Food and Nutrition Services? At HealthTrust Supply Chain, you come first. HCA Healthcare has committed up to 300 million in programs to support our incredible team members over the course of three years. Benefits HealthTrust Supply Chain, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include: * Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation. * Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more. * Free counseling services and resources for emotional, physical and financial wellbeing * 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service) * Employee Stock Purchase Plan with 10% off HCA Healthcare stock * Family support through fertility and family building benefits with Progyny and adoption assistance. * Referral services for child, elder and pet care, home and auto repair, event planning and more * Consumer discounts through Abenity and Consumer Discounts * Retirement readiness, rollover assistance services and preferred banking partnerships * Education assistance (tuition, student loan, certification support, dependent scholarships) * Colleague recognition program * Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence) * Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income. Learn more about Employee Benefits Note: Eligibility for benefits may vary by location. You contribute to our success. Every role has an impact on our patients' lives and you have the opportunity to make a difference. We are looking for a dedicated Division Director Food and Nutrition Services like you to be a part of our team. Job Summary and Qualifications As the Division Food and Nutrition Services Director, you will be responsible for the assessment, development and implementation of food and clinical nutrition services operational improvement and expense management solutions for the HCA hospitals in your respective Division. What you will do in this role: * Lead in the area of operational improvement and expense management for your Division and individual facilities. * Oversee operational effectiveness for Food and Nutritional Services management plan that will reduce variation, drive standardization, and insure consistent processes. * Collaborate with your division and facility teams to assimilate information from a variety of sources, analyze data, make strategic recommendations and execute a course of action for overall improvement in both quality and expense for Food and Nutrition Services. * Develop relationships with your internal and external stakeholders to better understand their needs and challenges. * Coordinate the development and delivery of customer solutions to drive improvement in patient satisfaction results. * Demonstrates the ability to analyze clinical and financial performance data to identify variation opportunities and develop plans to reduce variation. * Demonstrates the ability to perform a return on investment model for a new programs or initiatives. * Demonstrates an understanding and the ability to analyze the Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) as it relates to FNS. * Develops, implements and tracks expense savings and operational improvement goals for FNS working with hospital leadership teams and facility representatives. * Drives expense and operational improvement through the development and deployment of standardized toolkits, processes and assessment. * Demonstrates an understanding of project management methodologies which include but are not limited to: common processes, setting milestones, assigning accountability, practices and tools associated with project management. What Qualification you will need: * Bachelor's Degree in Technology Management, Hospitality Management, Culinary Services, Nutrition or related field required * 5 years in a healthcare food service operations but prefer that you have 10 years in a healthcare food services leadership managing multiple facilities and group purchasing experience required * Licensed Dietician preferred * ServSafe Food Protection Manager preferred * Food Safety Certification preferred * ADA Registered Dietitian preferred HCA Healthcare has been named one of the World's Most Ethical Companies by Ethisphere Institute for ten consecutive years (2010-2019). In 2019, HCA Healthcare spent an estimated 3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses. "Good people beget good people."- Dr. Thomas Frist, Sr. HCA Healthcare Co-Founder We are a family 270,000 dedicated professionals! Our Talent Acquisition team is reviewing applications for our Division Director Food and Nutrition Services opening. Qualified candidates will be contacted for interviews. Submit your resume today to join our community of caring! We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

is incentive eligible. Introduction Do you want to join an organization that invests in you as a(an) Division Director Food and Nutrition Services? At HealthTrust Supply Chain, you come first. HCA Healthcare has committed up to 300 million in programs to support our incredible team members over the course of three years. Benefits HealthTrust Supply Chain, offers a total rewards package that supports the health, life, career and retirement of our colleagues. The available plans and programs include: * Comprehensive medical coverage that covers many common services at no cost or for a low copay. Plans include prescription drug and behavioral health coverage as well as free telemedicine services and free AirMed medical transportation. * Additional options for dental and vision benefits, life and disability coverage, flexible spending accounts, supplemental health protection plans (accident, critical illness, hospital indemnity), auto and home insurance, identity theft protection, legal counseling, long-term care coverage, moving assistance, pet insurance and more. * Free counseling services and resources for emotional, physical and financial wellbeing * 401(k) Plan with a 100% match on 3% to 9% of pay (based on years of service) * Employee Stock Purchase Plan with 10% off HCA Healthcare stock * Family support through fertility and family building benefits with Progyny and adoption assistance. * Referral services for child, elder and pet care, home and auto repair, event planning and more * Consumer discounts through Abenity and Consumer Discounts * Retirement readiness, rollover assistance services and preferred banking partnerships * Education assistance (tuition, student loan, certification support, dependent scholarships) * Colleague recognition program * Time Away From Work Program (paid time off, paid family leave, long- and short-term disability coverage and leaves of absence) * Employee Health Assistance Fund that offers free employee-only coverage to full-time and part-time colleagues based on income. Learn more about Employee Benefits Note: Eligibility for benefits may vary by location. You contribute to our success. Every role has an impact on our patients' lives and you have the opportunity to make a difference. We are looking for a dedicated Division Director Food and Nutrition Services like you to be a part of our team. Job Summary and Qualifications As the Division Food and Nutrition Services Director, you will be responsible for the assessment, development and implementation of food and clinical nutrition services operational improvement and expense management solutions for the HCA hospitals in your respective Division. What you will do in this role: * Lead in the area of operational improvement and expense management for your Division and individual facilities. * Oversee operational effectiveness for Food and Nutritional Services management plan that will reduce variation, drive standardization, and insure consistent processes. * Collaborate with your division and facility teams to assimilate information from a variety of sources, analyze data, make strategic recommendations and execute a course of action for overall improvement in both quality and expense for Food and Nutrition Services. * Develop relationships with your internal and external stakeholders to better understand their needs and challenges. * Coordinate the development and delivery of customer solutions to drive improvement in patient satisfaction results. * Demonstrates the ability to analyze clinical and financial performance data to identify variation opportunities and develop plans to reduce variation. * Demonstrates the ability to perform a return on investment model for a new programs or initiatives. * Demonstrates an understanding and the ability to analyze the Hospital Consumer Assessment of Healthcare Providers and Systems (HCAHPS) as it relates to FNS. * Develops, implements and tracks expense savings and operational improvement goals for FNS working with hospital leadership teams and facility representatives. * Drives expense and operational improvement through the development and deployment of standardized toolkits, processes and assessment. * Demonstrates an understanding of project management methodologies which include but are not limited to: common processes, setting milestones, assigning accountability, practices and tools associated with project management. What Qualification you will need: * Bachelor's Degree in Technology Management, Hospitality Management, Culinary Services, Nutrition or related field required * 5 years in a healthcare food service operations but prefer that you have 10 years in a healthcare food services leadership managing multiple facilities and group purchasing experience required * Licensed Dietician preferred * ServSafe Food Protection Manager preferred * Food Safety Certification preferred * ADA Registered Dietitian preferred HCA Healthcare has been named one of the World's Most Ethical Companies by Ethisphere Institute for ten consecutive years (2010-2019). In 2019, HCA Healthcare spent an estimated 3.7 billion in cost for the delivery of charitable care, uninsured discounts, and other uncompensated expenses. "Good people beget good people."- Dr. Thomas Frist, Sr. HCA Healthcare Co-Founder We are a family 270,000 dedicated professionals! Our Talent Acquisition team is reviewing applications for our Division Director Food and Nutrition Services opening. Qualified candidates will be contacted for interviews. Submit your resume today to join our community of caring! We are an equal opportunity employer. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

is for Spring 2025. Schedule: Weekdays + Weekends Who you will be working for: The Springs Resort The Springs Resort, located in the heart of Pagosa Springs, Colorado, is a renowned luxury destination celebrated for its 25 naturally hot therapeutic mineral pools from the deepest geothermal hot spring, The Mother Spring. Nestled alongside the San Juan River, the resort offers breathtaking views of the surrounding mountains and is an ideal retreat for relaxation and rejuvenation. Guests can indulge in world-class spa treatments, unwind in the healing waters, and experience the tranquil ambiance of this serene getaway. With a commitment to wellness and exceptional guest service, The Springs Resort provides an unforgettable experience for visitors seeking both adventure and relaxation in a stunning natural setting. Where you will be working: · 323 Hot Springs Blvd, Pagosa Springs, CO, 81147 · One of the best hot springs in the world. · The world's deepest aquifer by Guinness World Records. · Certified Great Place to Work May 2024-May 2025. Your mission: Should you choose to accept it… The Food & Beverage Director provides leadership and management of the Food & Beverage Division by establishing quality plans which result in the long-range continued growth and profitability of the division and resort. The ideal candidate will lead a culture that inspires associates to be caring, engaged and focused on creating memorable experiences for our guests. The food in our outlets will support the vitality of our guests, leaning into making options that are health-forward, while still providing familiar cuisine for all of our guests to enjoy. Where you can make an impact: Ensure friendly, efficient service across all F&B outlets, including Restaurant, Room Service, Lounge, Market, and Banquets. Manage budgeted payroll, overhead costs, and improve sales revenue to meet or exceed goals. Lead and organize daily Food & Beverage operations, ensuring high-quality food and service. Foster a positive work environment, developing and supporting the F&B team. Continuously improve guest and employee satisfaction by addressing feedback. Function as a Chef when needed, providing culinary expertise and support. What Sets You Apart: Education/Formal Training: High school diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. Experience: 5-7 years of food and beverage management experience, with at least 3 years in a leadership role in a resort or hospitality setting. Knowledge/Skills: Proven leadership and team management skills. In-depth knowledge of food and beverage operations, including restaurant, banquet, and bar management. Strong financial acumen with experience in budgeting, cost control, and revenue management. Excellent communication and customer service skills. Ability to thrive in a fast-paced environment, with a strong focus on multitasking and problem-solving. Culinary expertise and the ability to function as a Chef when required. Must be able to travel to The Springs Resort & Spa. Where benefits shape a better life: Free rentals for ski equipment, tubes, kayaks, paddle boards, discounts on rafting and Hot Air Balloon rental discounts. Free professional theater tickets. $300 Experiential Fund (only for Full time) $200 housing stipend (only for full time) Soaking, bring up to 8 friends or family. Local shopping discounts. Food discounts, 30% on Wednesdays and 20% on other days. Extra income on guest shout outs. The ability to get hotel discounts in Texas. We own and manage hotels in Houston and San Antonio. Why Our Team Members Build Long-Term Careers with Us: · Career Growth Opportunities · Fast-Paced Environment · Making a positive Impact on Guests · Employee Benefits and Perks · Opportunities for Training and Development To learn more about us: · ************************ · Instagram - pagosahotsprings If you have any questions reach out to Tom Sottek @ **************************** Salary Description Starting Salary $100,000

Rosario's is hiring immediately for a Restaurant Manager to join their team at San Antonio International Airport! The overall objective and purpose of the Restaurant Manager is to provide leadership and management for the Restaurant & Bar. This position assists in overseeing management of staff, operation of the food and beverage service establishment, and maintains a close liaison with the kitchen and catering sales department to ensure maximum profitability. Essential Functions / Responsibilities Primary responsibilities and tasks include, but are not limited to the following: • Oversee the day to day operations of the service staff ensuring that the total guest experience is second to none. • Monitor customer satisfaction through review of standardized feedback forms, as well as by spending time with the guests and ensuring their needs are being met and expectations exceeded. • Participate in and submit accurate beverage and food inventories on a weekly basis • Supervise daily restaurant operations, maintaing sanitation standards and assist service staff on the floor during peak meal periods. • Strive to continually improve guest satisfaction and maximize the financial performance needed • Ensure corrective action is taken to continuously improve service results. • Oversee interviews, schedules, development, resolving problems, providing open communication, and recommended discipline when appropriate. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Maintains service and sanitation standards in restaurant and bar Apply now easily online to be considered! We look forward to reading your application!

Primary Responsibilities Promote, work, and act in a manner consistent with the mission of Southerleigh Hospitality Group. Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Compile and balance cash receipts at the end of the day or shift. Perform various financial activities, such as cash handling, deposit preparation, and payroll. Supervise and participate in kitchen and dining area cleaning activities. Estimate ingredients and supplies required to prepare a recipe. Investigate and resolve complaints regarding food quality, service, or accommodations. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control inventories of food, equipment, smallware, and liquor, and report shortages. Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups. Specify food portions and courses, production and time sequences, and workstation and equipment arrangements Forecast staff, equipment, and supply requirements, based on a master menu. Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems. Be knowledgeable of restaurant policies regarding personnel. Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Continually strive to develop staff in all areas of managerial and professional development. Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety. Based in San Antonio, Texas, Southerleigh Hospitality Group is an independent fully integrated restaurant and hospitality company, owning and managing various restaurants and food concepts such as, Southerleigh Fine Food & Brewery, Southerleigh Brewery, Southerleigh Haute South and Brasserie Mon Chou Chou. Southerleigh Hospitality Group is a strong group of foodies who are obsessed with connecting people with savory, comfort, flavorful food experiences and they make no excuses about it. With an unwavering passion for palette tantalizing menus, the restaurants serve up decadent cuisine along with distinguished hand-crafted beers for food lovers abound. The friendly neighborhood gathering places make every visit an unforgettably fun social dining experience. Southerleigh Fine Food and Brewery: The first Southerleigh restaurant, Southerleigh Fine Food & Brewery, was launched by renowned Chef Jeff Balfour in April 2015. Located in the heart of one of the most valuable and recognizable modern-day developments in the U.S. called “Pearl”, based on its late-1800's start as a beer production facility and now the jewel of the food scene in San Antonio, Southerleigh Fine Food & Brewery, quickly became the recipe of success preparing smart exceptional comfort food and sought-after hand-crafted beers. As the cornerstone successful restaurant and brewery of the 18-acre property, local and national visitors alike were elated that once again, beer was flowing from the taps and the livelihood of the Southerleigh atmosphere was in full swing. Balfour brought together the best of the new and old, as he created a unique culinary concept by taking Texas' cross-cultural cuisine, influenced by his native coastal upbringing in Galveston, Texas, and combined it with Head Brewer Les Locke's unique craftsmanship of distinguished custom brews, all orchestrated by the French General Manager, Phillipe Placé. The extraordinary setting, extreme attention to detail, and the endless pursuit of creating memorable meal experiences were the foundation for Southerleigh's blueprint. With a fanatical obsession for connecting people with fun, memorable dining experiences, and an indisputable knack for finding the right up and coming locations, the Southerleigh Restaurant family continued to grow. Southerleigh Haute South: In August 2019, Southerleigh Hospitality Group announced plans to expand by replicating the successful blueprint to more locations in San Antonio. With the original restaurant and brewery in the heart of downtown San Antonio, new gathering places were selected in the northern and southern districts of the city. A new concept opened its doors in September 2020, Southerleigh Haute South, with two locations, first one in the fastest-growing commerce, life, and leisure destination in the northwest part of San Antonio known as the RIM and a second one in the up-and-coming community of Brooks on the Southeast side. Those friendly community locations will be home to the leading fried chicken fine-casual dining experience. Brasserie Mon Chou Chou In November 2020, Southerleigh Hospitality Group is launching a new restaurant, Brasserie Mon Chou Chou that will feature quintessential French comfort food that showcases simple, earthy, flavorful dishes from regions throughout France. As opposed to upscale French restaurants, brasseries are more informal, serving full dinner options but also allowing for a more casual atmosphere of just wine, oysters, cheese plates and more. The menu at Mon Chou Chou will feature classic, but accessible, French comfort foods that will appeal to a range of guests. The new restaurant was conceptualized in partnership with Chef Réa and Southerleigh Hospitality Group partners Jerome Serot, Philippe Placé and Chef Jeff Balfour. Réa, Placé and Serot all hail from France, did not meet until they all ended up in San Antonio in 2001. Nineteen years of friendship later, they have joined forces to bring the comforts and flavors of their native France to Pearl. Chef Rea started his career in culinary school in Strasbourg, France. After a successful start in various world-class restaurants such as The Lygon Arm Hotel in Broadway, England, and Ca'Savio in Venice, Italy, Rea had an opportunity to join Paul Bocuse and Roger Vergé's restaurant, Chef de France, in Orlando, FL. Chef Rea then moved to San Antonio and worked at several restaurants prior to joining Southerleigh Hospitality Group as the Executive Chef of Brasserie Mon Chou Chou. We believe connecting people with food and drinks is the ultimate proof of love. Southerleigh Hospitality Group: By foodies. For foodies.

CATERING MANAGER Catering Manager DEPARTMENT: Premium Services REPORTS TO: Director of Food & Beverage FLSA STATUS: Full-time Salaried, Exempt As a Catering Manager at The SAVOR Alamodome, you will provide professional Food & Beverage services and support in the planning, organization, and management of events within the facility, while interacting with clients, staff, and related personnel to ensure all event needs are fulfilled. ESSENTIAL DUTIES AND RESPONSIBILITIES Work with Management Team to plan and manage all operational aspects of Banquets. Responsible for attractive visual display of all products. Ensure the accuracy of inventories for beverage, china, glass, silver, linen, etc. Coordinate with kitchen and stewarding on the timing and production of functions. Manage and oversee the suites in the Alamodome when needed for events. Ensure customer service, customer satisfaction, and all money-handling procedures meet or exceed ASM Global/SAVOR Alamodome standards. Recommend and maintain service standards and procedures. Understand acceptable Catering labor budgets. Forecast and control labor costs as directed by the F&B Directors. Oversee scheduling and supervision for Catering staff while adhering to labor contract. Assist team with all aspects of hiring and onboarding including interviewing, orientation, and training. Direct, develop, and coach departmental personnel to work to full potential while carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws. Implement corrective action procedures with employees whose performance or conduct does not meet required levels in conjunction with Human Resources. Inspect locations and observe workers and guests to ensure compliance with occupational, health, and safety standards and local liquor regulations. Other duties as assigned. Supervisory Responsibilities Directly supervises multiple team members in the Food & Beverage department. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning assigning and directing work; appraising performance; rewarding, disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. EDUCATION AND/OR EXPERIENCE Requires at least 2 years of management experience in a concession's facility servicing concessions for large events. Prior experience with ordering & receiving and inventory control required Prior experience working with P&L accounts preferred Must have a high school diploma or GED equivalent Must be eligible to work in the United States Serve-safe certified within 90 days of employment. TABC commission alcohol beverage permit required to be obtained within 30 days. SKILLS AND ABILITIES Must be able to read, write and understand English Ability to meet the physical demands of this job Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Ability to be creative with marketing presentations and maintain a quality product. Attention to detail and service oriented. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment.

CATERING MANAGER Catering Manager DEPARTMENT: Premium Services REPORTS TO: Director of Food & Beverage FLSA STATUS: Full-time Salaried, Exempt As a Catering Manager at The SAVOR Alamodome, you will provide professional Food & Beverage services and support in the planning, organization, and management of events within the facility, while interacting with clients, staff, and related personnel to ensure all event needs are fulfilled. ESSENTIAL DUTIES AND RESPONSIBILITIES * Work with Management Team to plan and manage all operational aspects of Banquets. * Responsible for attractive visual display of all products. * Ensure the accuracy of inventories for beverage, china, glass, silver, linen, etc. * Coordinate with kitchen and stewarding on the timing and production of functions. * Manage and oversee the suites in the Alamodome when needed for events. * Ensure customer service, customer satisfaction, and all money-handling procedures meet or exceed ASM Global/SAVOR Alamodome standards. * Recommend and maintain service standards and procedures. * Understand acceptable Catering labor budgets. * Forecast and control labor costs as directed by the F&B Directors. * Oversee scheduling and supervision for Catering staff while adhering to labor contract. * Assist team with all aspects of hiring and onboarding including interviewing, orientation, and training. * Direct, develop, and coach departmental personnel to work to full potential while carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws. * Implement corrective action procedures with employees whose performance or conduct does not meet required levels in conjunction with Human Resources. * Inspect locations and observe workers and guests to ensure compliance with occupational, health, and safety standards and local liquor regulations. * Other duties as assigned. Supervisory Responsibilities Directly supervises multiple team members in the Food & Beverage department. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning assigning and directing work; appraising performance; rewarding, disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. EDUCATION AND/OR EXPERIENCE * Requires at least 2 years of management experience in a concession's facility servicing concessions for large events. * Prior experience with ordering & receiving and inventory control required * Prior experience working with P&L accounts preferred * Must have a high school diploma or GED equivalent * Must be eligible to work in the United States * Serve-safe certified within 90 days of employment. * TABC commission alcohol beverage permit required to be obtained within 30 days. SKILLS AND ABILITIES * Must be able to read, write and understand English * Ability to meet the physical demands of this job * Advanced oral and written communication skills. * Strong orientation to customer service and ability to work with other staff members in the facility. * Results oriented individual with the ability to meet required budgetary goals. * Excellent organizational, planning, communication, and inter-personal skills. * Ability to undertake and complete multiple tasks. * Ability to be creative with marketing presentations and maintain a quality product. * Attention to detail and service oriented. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment.

CATERING MANAGER Catering Manager DEPARTMENT: Premium Services REPORTS TO: Director of Food & Beverage FLSA STATUS: Full-time Salaried, Exempt As a Catering Manager at The SAVOR Alamodome, you will provide professional Food & Beverage services and support in the planning, organization, and management of events within the facility, while interacting with clients, staff, and related personnel to ensure all event needs are fulfilled. ESSENTIAL DUTIES AND RESPONSIBILITIES Work with Management Team to plan and manage all operational aspects of Banquets. Responsible for attractive visual display of all products. Ensure the accuracy of inventories for beverage, china, glass, silver, linen, etc. Coordinate with kitchen and stewarding on the timing and production of functions. Manage and oversee the suites in the Alamodome when needed for events. Ensure customer service, customer satisfaction, and all money-handling procedures meet or exceed ASM Global/SAVOR Alamodome standards. Recommend and maintain service standards and procedures. Understand acceptable Catering labor budgets. Forecast and control labor costs as directed by the F&B Directors. Oversee scheduling and supervision for Catering staff while adhering to labor contract. Assist team with all aspects of hiring and onboarding including interviewing, orientation, and training. Direct, develop, and coach departmental personnel to work to full potential while carrying out supervisory responsibilities in accordance with the organization's policies and applicable laws. Implement corrective action procedures with employees whose performance or conduct does not meet required levels in conjunction with Human Resources. Inspect locations and observe workers and guests to ensure compliance with occupational, health, and safety standards and local liquor regulations. Other duties as assigned. Supervisory Responsibilities Directly supervises multiple team members in the Food & Beverage department. Carries out supervisory responsibilities in accordance with ASM's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning assigning and directing work; appraising performance; rewarding, disciplining employees in conjunction with Human Resources; addressing complaints and resolving problems. EDUCATION AND/OR EXPERIENCE Requires at least 2 years of management experience in a concession's facility servicing concessions for large events. Prior experience with ordering & receiving and inventory control required Prior experience working with P&L accounts preferred Must have a high school diploma or GED equivalent Must be eligible to work in the United States Serve-safe certified within 90 days of employment. TABC commission alcohol beverage permit required to be obtained within 30 days. SKILLS AND ABILITIES Must be able to read, write and understand English Ability to meet the physical demands of this job Advanced oral and written communication skills. Strong orientation to customer service and ability to work with other staff members in the facility. Results oriented individual with the ability to meet required budgetary goals. Excellent organizational, planning, communication, and inter-personal skills. Ability to undertake and complete multiple tasks. Ability to be creative with marketing presentations and maintain a quality product. Attention to detail and service oriented. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Specific vision abilities required by this job include close vision for quality control of food services. Must be able to withstand loud noise in the environment.

Reports To: General Manager Job Responsibilities: Ensure the restaurant opens and closes promptly according to scheduled times Supervise and delegate tasks effectively to ensure efficient operation Oversee daily operations on the floor to maintain smooth workflow Uphold health and safety standards for employees and guests Manage 30 plus employees Be able to stand for long periods of time Be able to lift and carry up to 10lbs Be a team leader with the ability to make a difference Enjoy making guests feel at home and ensure that they leave satisfied Be someone who works well with others Qualifications: TABC License Food Handler Certification Be fluent in English and Spanish is preferred Two to five years in restaurant setting, at least two years in a management position preferred High attention to detail Enjoy a fast-paced environment Have a warm, outgoing and friendly personality Open availability - we are closed on major holidays Compensation & Benefits: Paid health care, vision and dental benefits - 100 % Paid after 60 Days of Employment Paid vacation after one year 401k benefits - Company matches 3.5 % of employee contributions Working for a stable, well-regarded company that endeavors to follow the “Golden Rule” Competitive salary based upon experience and results The ability to earn significant monthly bonuses/commissions Complimentary shift in-house meals Room for company growth and advancement

Reports To: General Manager Job Responsibilities: Ensure the restaurant opens and closes promptly according to scheduled times Supervise and delegate tasks effectively to ensure efficient operation Oversee daily operations on the floor to maintain smooth workflow Uphold health and safety standards for employees and guests Manage 30 plus employees Be able to stand for long periods of time Be able to lift and carry up to 10lbs Be a team leader with the ability to make a difference Enjoy making guests feel at home and ensure that they leave satisfied Be someone who works well with others Qualifications: TABC License Food Handler Certification Be fluent in English and Spanish is preferred Two to five years in restaurant setting, at least two years in a management position preferred High attention to detail Enjoy a fast-paced environment Have a warm, outgoing and friendly personality Open availability - we are closed on major holidays Compensation & Benefits: Paid health care, vision and dental benefits - 100 % Paid after 60 Days of Employment Paid vacation after one year 401k benefits - Company matches 3.5 % of employee contributions Working for a stable, well-regarded company that endeavors to follow the “Golden Rule” Competitive salary based upon experience and results The ability to earn significant monthly bonuses/commissions Complimentary shift in-house meals Room for company growth and advancement

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. On the job: Responsible for selection, development and retention of talented food and beverage staff Ensure financial targets are being met and appropriate accounting procedures are followed Oversee food and beverage operation, providing excellent guest service Review guest and member requests and concerns to determine a plan of action Create and execute short and long term operational and financial plans for the food and beverage department to improve quality and financial results Communicate and collaborate effectively between all departments Ensure compliance with the national programs such as Core Beverage Program, Menu Program, Approved Product List, Beverage Cartender program Bring your own: Previous experience in a food and beverage or Chef leadership role Strong verbal and written communication skills Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Excellent customer service skills Team Member Lifestyle Perks! Medical, mental health, dental and vision insurance Life Insurance Accident & Critical Illness Insurance Pet Insurance Paid time off 401(k) plan and match Holiday pay Golf & Tennis benefits Free Tennis at home club/ Discounted Tennis throughout portfolio Employee assistance program Career Growth Flexible Schedules Development Opportunities Perks may be subject to employee contribution and vary based on eligibility & location Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Chicken Salad Chick at Road Runner (UTSA Blvd) is looking to hire friendly faces who Spread Joy, Enrich Lives and Serve Others!! Come join a fabulous team!!! No Late Nights and Closed Every Sunday!! We are looking for the best applicants who are friendly, enthusiastic, and who generally enjoy serving guest. The Supervisor will direct, coordinate, implement & manage the planning, organizing, training and leadership necessary to achieve identified objectives/goals for sales, cost controls, employee hiring/training/retention, Guest service/satisfaction, product quality, and cleanliness/sanitation. Position is responsible for ensuring adherence & compliance for all standards of operating a CSC location. Applicants must have open availability and be willing to learn all three positions (prep, sandwich and cashier) Requirements Be a key support person for the GM as a Brand Ambassador for Chicken Salad Chick. Be Understand & adhere/comply to all policies, procedures, standards, specifications, guidelines and training programs. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service. Ensure that all products are consistently prepared and served according to CSC standards. Achieve identified objectives for sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures. Make employment and termination decisions consistent with GM guidelines/direction. Operationally fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop staff in all areas of managerial and professional development. Prepare all required paperwork, forms, reports in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Oversee and ensure that employee performance appraisals are completed on a timely basis. Schedule labor for anticipated business activity to provide optimal Guest service, product quality and operating standards while maintaining desired cost control goals for labor. Always adhere to Brand Standards for uniform appearance and personal grooming. Physical Requirements: (including but not limited to) Ability to stand and walk 10 hours/day Ability to continuously reach, bend, lift, carry and stoop Ability to freely access all areas of the restaurant Ability to move or handle items weighing 0-50lbs Ability to work varied hours/days to oversee store operations

In most jobs, everyone doesn't spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that's just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE As a part of our management team (Kitchen Manager, Service Manager, Assistant General Manager, General Manager), you will be the expert in creating legendary experiences for guests. From local restaurant marketing to Profit and Loss statement results, you will ensure that your restaurant is at the top of its game. You will lead your team members through performance, engagement, and training initiatives. As a growing company, we're always looking for top talent to join our team. By applying, you're adding your resume to our database, and we'll reach out to you as soon as a position is available. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. And, when that means access to all these benefits - well, that's just another day at the office. Bonus Program* Free Shift Meals* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You have 1-5 years of management experience and previous restaurant manager experience. You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations. You can manage and direct the work of others, champion change, and have a passion for training and developing your team. You can analyze a Profit and Loss statement. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements.

Primary Purpose: Responsible for on-site leadership of campus food services operations. Ensure that appropriate quantities of food are prepared and served. Meet time constraints set by menu requirements established by Central Office administration. Ensure all operations follow safe food handling standards. Qualifications: Education/Certification: High school diploma or GED Certified Food Manager (CFM) Special Knowledge/Skills: Knowledge of methods, materials, equipment, and appliances used in food preparation Knowledge of food handler safety Ability to manage personnel Effective organizational, communication, and interpersonal skills Experience: Three years experience in institutional food service operations Major Responsibilities and Duties: Cafeteria Management and Food Preparation * Develop work schedules, assign work to campus food service workers, and oversee completion of duties. * Maintain all serving schedules and serve all food items according to menu specifications defined by departmental policies and procedures. * Work cooperatively with campus principal to accommodate temporary schedule changes, special serving requirements and to resolve personnel problems. Safety and Sanitation * Ensure that food is produced safely and is of high quality according to policies, procedures, and department requirements. Store and handle food items and supplies safely following health and safety codes and regulations. * Conduct food handler safety training at the campus level and enforce standards of cleanliness, health, and safety. * Operate tools and equipment according to prescribed safety standards, and follow established procedures to meet high standards of cleanliness, health, and safety. * Correct unsafe conditions in work area and promptly report any conditions that are not immediately correctable to supervisor. * Follow established procedures for locking, checking, and safeguarding facilities. Inventory and Equipment * Ensure that appropriate quantities of food and supplies are available through daily orders and periodic inventories. * Maintain a clean and organized storage area. Keep garbage collection containers and areas neat and sanitary. * Maintain logs on all equipment maintenance required within campus food service department. Perform preventive maintenance and report needed equipment repairs. Recommend replacement of existing equipment to meet department needs. * Conduct regular physical equipment and supplies inventory. Policy, Report, and Law * Compile, maintain, and file all reports, records, and other documents including reports of daily and monthly financial, production, and activity records. * Review and submit accurate time and attendance records for payroll reporting purposes. Supervisory Responsibilities: Monitor the work and issue work assignments to campus food service workers. Mental Demands/Physical Demands/Environmental Factors: Tools/Equipment Used: Standard large and small kitchen equipment and tools including electric slicer, mixer, pressure steamer, sharp cutting tools, stove, oven, dishwasher, and food/utility cart Posture: Prolonged standing; frequent kneeling/squatting, bending/stoop, pushing/pulling, and twisting Motion: Continual walking; frequent climbing (ladder), grasping/squeezing, wrist flexion/extension, reaching/overhead reaching Lifting: Frequent moderate lifting and carrying (15-44 pounds) Environment: Work inside in commercial kitchen environment; exposure to extreme hot and cold temperatures, extreme humidity, noise, vibration, microwaves, biological hazards (bacteria, mold, fungi), chemical hazards (fumes, vapors, gases), electrical hazards; work with hands in water; work around machinery with moving parts; work on slippery surfaces Mental Demands: Work with frequent interruptions; maintain emotional control under stress

Job Details San Antonio Food Bank - Culinary Building - San Antonio, TX $55,000.00 Description General Description: The purpose of this position is to supervise, facilitate, and increase channels of product distribution as well as provide a bridge between the warehouse and all SAFB programs and departments that will ensure the effective and efficient utilization of SAFB Product including but not limited to TEFAP Product, CSFP Product, donated product and purchased product. Essential Functions: Develop processes to ensure effective and efficient operations of the Distribution Division of Food for Today, keeping in mind continuous quality improvement and promoting a culture of safety for staff, volunteers, and guests. Supervise staff and promote an environment of inspired teamwork where staff is driven by a passion for service and empowered to excellence. Supervise & assist in scheduling recurring volunteers to ensure proper training, supervision, and mission engagement. Recruit, supervise & schedule interns to ensure proper training, supervision, and mission engagement. Meet all administrative reporting requirements of position including but not limited to 1) documented professional development with staff and timely submission of annual reviews, 2) regular reporting of Key Performance Indicators 3) timely tracking of outputs and outcomes. Ensure all product received by the SAFB warehouse is distributed to all compliant channels in accordance with San Antonio Food Bank, Feeding America, and Texas Department of Agriculture guidelines. Coordinate and supervise the movement of stagnant product through special distributions with partners, SAFB programs and onsite special product distributions. Manage the Mobile Market Distribution schedule and all agency training related to the Mobile Market program. Serve as a SAFB Program Liaison and ensure that programs are properly and efficiently utilizing the product resources of the SAFB. Ensure annual distribution goals are met, working closely with Inventory and Operations staff to track product in house and the time in which we must distribute to ensure safe consumption by eligible community members and organizations. Ensure the distribution of product to all partner agencies via special food distributions, mobile market distributions, curbside distributions and any other forms of product distributions. Create outlets for hard to move product based on an assessment and understanding of all the processes. Assist in program partner training and inspection when appropriate and necessary. Assist in events related to Food for Today and other departments when necessary. Other duties as assigned Qualifications Bachelor's degree in related field or equivalent work experience A general understanding of the SAFB mission and programs 3-5 years' experience in supervision and staff management required Previous non-profit and program experience preferred Experience in warehousing and product movement a plus Proficient in Microsoft Office Suite (Word, Excel, Outlook, Calendar, etc.) Advanced skills in Excel A team player attitude to encourage a high level of coordination between programs, departments and warehouse for the purposes of moving product Ability to train and present and excellent public speaking skills preferred Ability to work a flexible schedule outside of normal working hours, including weekends Adaptable to change Possession of a current Texas driver's license, liability insurance, and a clean driving record. Physical Demands The work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is constantly required to sit, talk, hear, reach, and utilize fine manipulation and near visual acuity. The employee is frequently required to walk, utilize gross manipulation, push, pull, stoop, and keyboard. The employee must occasionally lift, and/or move up to 35 pounds. Work Environment This job is performed in both indoor and outdoor environments and frequently will require attendance at outdoor events. You may be required to drive to different locations with varying conditions. The noise level in the work environment is usually moderate. The above statements are intended to describe the general nature and levels of work to be performed and are not intended to be an exhaustive list of all responsibilities and duties.