Restaurant Manager Jobs in Victorville, CA

JOB DESCRIPTION PENDING BOARD APPROVAL APPLE VALLEY UNIFIED SCHOOL DISTRICT CLASS TITLE: DIRECTOR, NUTRITION SERVICES BASIC FUNCTION: Plan, organize, coordinate and direct the food service program throughout the District, including nutrition, sanitation, cost control, and related purchasing and accounting functions. Provide training and supervision for all the food service department staff in the District and perform related duties and responsibilities. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following: Incumbents in theclassification may not perform all of these tasks or may perform similar related tasks not listed here. * Direct the District-wide school food service program in conformance with federal, state and local laws. * Ensure nutrition, sanitation, cost control, purchasing and accounting functions are in compliance with all regulations, local and state health ordinances and school policies. (E1) * Select, train, supervise and evaluate the performance of assigned personnel; interview and select employees and recommend transfers, reassignment, termination and disciplinary actions; provide training; demonstrate appropriate cooking, baking, serving and cleaning methods and techniques as needed. Operate and maintain commercial kitchen equipment and utensils; train others in the proper use of equipment as needed. (E1) * Assure sound fiscal management practices; evaluate financial forecasts and analyze food and labor costs to assure efficient and cost-effective operations. (E1) * Develop and recommend changes in food service policies and procedures to district administrators, including application processing and meal ticket handling procedures under the free and reduced price meal program for needy students. (E2) * Prepare and administer the food services department budget including subsidy and other income projections and control expenditures. Analyze and review budgetary and financial data; control and authorize expenditures in accordance with established limitations. (E2) * Direct the preparation and maintenance of a variety of records, reports and other documents related to food services operations, personnel, finances, sales and inventory; prepare and review payroll reports, time sheets and other documents for payroll processing. (E2) * Operate and drive vehicle in support of essential duties; observe legal and defensive driving practices. (E3) * Develop and implement standards for the operation of an efficient sanitary and high quality food service program. (E3) * Order USDA donated food when available and assure its proper use in accordance with government regulations. (E3) * Work with vendors regarding new products and services and/or problems involving their products or delivery service. * Research available products and communicate with vendors and sales representatives to establish and maintain sources of supply and assure high quality and cost effective purchases; direct and coordinate the procurement of food, supplies and equipment including effective warehousing and distribution; prepare specifications and review bids for purchase of food, supplies and equipment. * Develop and test menus and recipes, plan menus with menu production worksheets that provide nutritional and appetizing foods and recommendations prices for all operations. * Plan and direct district-wide meetings and workshops to provide training on food preparation and service, sanitation and nutrition. Represent the District and Food Services program at a variety of meetings, seminars and conferences; conduct in-service meetings with staff. * Meet with students, teachers, parents, vendors, employees and community groups on school food service program matters. Communicate with administrators, District personnel and others to coordinate activities; exchange information and resolve issues; communicate with parents regarding policies and procedures of the food service program, discuss allergies or related food matters. * Provide technical expertise, information and assistance to the Assistant Superintendent of Business Services regarding assigned functions. * Purchase food related supplies, and food service equipment through formal and informal bid solicitation and the awarding of purchase orders in accordance with district policies and state and federal laws. * Recommend methods to increase revenues and to prevent financial losses. * Perform related duties as assigned. MINIMUM QUALIFICATIONS: The requirements listed below are representative of knowledge, skills and abilities required to satisfactorily perform the essential duties and responsibilities. EDUCATION AND EXPERIENCE: A. High School Diploma or equivalent. B. Five (5) years of varied and increasingly responsible experience in quantity food preparation including two (2) years management or supervisory experience. Experience in public cafeteria or school district operations preferred. AND C. one (1) of the following options: * Bachelor's degree, or equivalent, educational experience, with academic major in Nutrition related field * Bachelor's degree in any academic major and at least 5 years of experience in management of School Nutrition Programs * High school diploma or equivalent and 10 years or more of School Nutrition Program experience. LICENSES AND OTHER REQUIREMENTS: * A certificate stating freedom from Tuberculosis. * Valid Food Manager certificate from "Serve Safe" or other nationally recognized program. * Current County and/or state required food service license. * A valid California Drivers License. * Insurable by District liability insurance carrier. * Valid First Aid Certification. * Valid CPR Certification. KNOWLEDGE OF: * Laws, codes, regulations and nutritional requirements related to school food service programs. * Proper methods of preparing and serving food in large quantities. * Principles of administration, supervision and training. * Health, sanitation and safety regulations. * Budget preparation and control. * Menu planning techniques. * District organization, policies, objectives and operations. * Oral and written communication skills. ABILITY TO: * Plan, organize, coordinate and direct the District's food service program. * Prepare and control the departmental budget. * Establish food prices and purchase food items, supplies and equipment in accordance with sound fiscal management principles. * Prepare records and reports. * Supervise and evaluate the performance of assigned personnel. * Meet schedules and timelines. * Communicate effectively verbally and in writing. * Sit and drive in a vehicle. * Operate a PC and related software. * Maintain effective working relationships with other people. PHYSICAL ABILITIES: * Hearing and speaking to exchange information. * Standing for extended periods of time. * Seeing to read and compose written materials. * Operating a computer keyboard for extended periods of time. * Dexterity of hands and fingers to operate a computer keyboard. * Lift, move, push, or move up to 35 pounds. ENVIRONMENT: * District office environment. * Subject to demanding time lines and constant interruptions. * Occasionally exposed to outside weather conditions. HAZARDS: * Extended viewing of computer monitor. * Sitting for an extended period of time. Requirements / Qualifications

West Covina Unified See attachment on original job posting MATERIALS The following documents must be attached to your online application:•Letter of Introduction•At least three signed Letters of Reference less than one year old and one must be from immediate supervisor (Electronic signatures are not accepted)•ResumeEducation/Experience:A bachelor's degree from an accredited college or university with a major in institution management; dietetics, foods and nutrition, hotel and restaurant management, business or public administration or other related field is required. Up to two years of the required education may be substituted by an additional two years of the required full-time supervisory experience. Equivalent to five years of full-time nutrition services experience including two years of administrative or supervisory experience in school nutrition service, hospital food service, or other institutional nutrition service program is required. Multi-unit supervisory nutrition service experience is desirable.• Must possess of valid California Driver's License during course of employment; must be insurable at standard rates and maintain such insurability during the course of employment; strength to perform average lifting up to 15 pounds; good speaking and listening ability Refer to the job posting for a list of required skills or if you have any questions or need further clarification, please contact the email address listed in the posting. MATERIALS The following documents must be attached to your online application: •Letter of Introduction •At least three signed Letters of Reference less than one year old and one must be from immediate supervisor (Electronic signatures are not accepted) •Resume Education/Experience: A bachelor's degree from an accredited college or university with a major in institution management; dietetics, foods and nutrition, hotel and restaurant management, business or public administration or other related field is required. Up to two years of the required education may be substituted by an additional two years of the required full-time supervisory experience. Equivalent to five years of full-time nutrition services experience including two years of administrative or supervisory experience in school nutrition service, hospital food service, or other institutional nutrition service program is required. Multi-unit supervisory nutrition service experience is desirable. • Must possess of valid California Driver's License during course of employment; must be insurable at standard rates and maintain such insurability during the course of employment; strength to perform average lifting up to 15 pounds; good speaking and listening ability Comments and Other Information Please apply online and attach all requested documents to your online application. To attach the necessary documents to your application, you must select the "Upload New File" button on Page 6 of 7 and follow the subsequent instructions. You will be notified by phone if you are selected for an interview. If you are not selected, you will be notified by email. Upon being recommended for a opportunity the following steps must be completed as required by District policy and State and Federal law: • A Mantoux Tuberculin Test within past 60 days • Drug Screening by District-Approved Facility • Fingerprint Clearance • Mandated Trainings and Certifications (Child Abuse Mandated Reporter, Bloodborne Pathogens, Injury/Illness Prevention Program, Bullying Prevention, Anti-Harassment, Cybersecurity Overview, Email and Messaging, etc.) NON-DISCRIMINATION STATEMENT TITLE II, CCR TITLE 5, TITLE IX, AND SECTION 504 The West Covina Unified School District (WCUSD) is committed to ensuring equal, fair, and meaningful access to employment and education services. The WCUSD shall be free from discrimination, harassment, intimidation, and/or bullying in any employment practice, education program, or educational activity on the basis and/or association with a person or group with one or more of these actual or perceived characteristics of age, ancestry, color, physical or mental disability, ethnicity, ethnic group identification, gender, gender identity, gender expression, genetic information, marital or parental status, medical condition, military or veteran status, national origin, immigration status, political affiliation, pregnancy and related conditions, race, religion, sex, sexual orientation, or any other basis prohibited by California state and federal nondiscrimination laws respectively. Not all bases of discrimination will apply to both education services and employment. The District does not discriminate in enrollment in or access to any of the activities and programs available and provides equal access to the Boys Scouts of America or other designated youth groups. Specifically, state law prohibits discrimination on the basis of gender in enrollment, counseling, and the availability of physical education, athletic activities, and sports. Transgender students shall be permitted to participate in gender segregated school programs and activities and to use facilities consistent with their gender identity. The District assures that lack of English language skills will not be a barrier to admission or participation in District programs. Copies of WCUSD's policies including Uniform Complaint Procedures, Sexual Harassment, Nondiscrimination, Title IX Rights and Protection are available on the WCUSD website. Questions, complaints, or requests for additional information regarding these laws may be forwarded to the District's designated compliance coordinators. Title II, CCR Title 5, and Title IX Coordinator: Michael F. Seaman, Assistant Superintendent - Human Resources 1717 W. Merced Ave., West Covina, CA 91790 **************, ext. 1102 or ***************** Section 504 Coordinator: Devon Rose, Ed.D., Director of Student Services 1717 W. Merced Ave., West Covina, CA 91790 **************, ext. 1207 or ********************

Desert Valley Hospital is an accredited 148-bed acute care hospital located in Southern California. Desert Valley Hospital is in the top 5% of more than 4,500 hospitals nationwide for clinical performance. The hospital has achieved numerous quality award distinctions including Patient Safety Excellence Award, Women's Health Excellence Award and Distinguished Hospital Clinical Excellence Award. Desert Valley Hospital, along with Desert Valley Medical Group, offers key services to the community including heart care, emergency services, labor and delivery, surgical services and more. For more information visit ***************************** Join an award-winning team of dedicated professionals committed to our core values of quality, compassion and community! Why Prime Healthcare? Desert Valley Hospital, a member of the Prime Healthcare Foundation, offers incredible opportunities to expand your horizons and be part of a community dedicated to making a difference. Desert Valley Hospital offers competitive compensation and a comprehensive benefits package that provides employees the flexibility to tailor benefits according to their individual needs. Our Total Rewards package includes, but is not limited to: Paid Time Off 401K retirement plan Outstanding Medical Dental Vision Coverage Tuition Reimbursement Many more Voluntary Benefit Options! Benefits may vary based on collective bargaining agreement requirements and/or the employment status, i.e. full-time or part-time. This is a Fast-paced work environment in which you can take pride in serving an underserved community. Come Join a Team of Dedicated Healthcare Workers!!! Company is an equal employment opportunity employer. Company prohibits discrimination against any applicant or employee based on race, color, sex, sexual orientation, gender identity, religion, national origin, age (subject to applicable law), disability, military status, genetic information or any other basis protected by applicable federal, state, or local laws. The Company also prohibits harassment of applicants or employees based on any of these protected categories. Know Your Rights: ******************************************************************************************** Privacy Notice for California Applicants: ************************************************************************************************************************************ Responsibilities Are you ready to lead with purpose and innovation? Desert Valley Hospital is seeking an exceptional Director of Food & Nutrition (Registered Dietitian) to spearhead our mission of delivering high quality food services that fuel recovery, healing, and optimal nutrition. We believe that Food & Nutrition plays a pivotal role in the patient healing journey. Our Food & Nutrition Services Team is integral to creating a welcoming environment where patients, staff and visitors experience care through every meal! The Director of Food & Nutrition oversees the food safety and nutritional care aspects of the Food and Nutrition Services Department to ensure full compliance with federal, state and other regulatory agencies. Ensures the efficiency of food prepared in the department taking into consideration food safety, nutritional adequacy and appropriate patient nutritional care. The Director ensures the development and enforcement of policies and procedures that direct clinical services, food preparation, distribution and service, purchasing, sanitation, safety practices, performance improvement, and staff education and development. Strategize & Innovate: Develop and implement nutrition programs that meet patient dietary needs, enhance satisfaction, and align with hospital goals. The Director will also be instrumental contributor to the opening of a brand new cafeteria at the hospital. Lead by Example: Manage and inspire a team of dietitians, culinary professionals, and support staff to deliver exceptional service. Ensure Excellence: Oversee food safety, quality control with regulatory standards, including HACCP and JCAHO. Support for 75 CEU's: Desert Valley Hospital offers support for professional development by reimbursing expenses related to seminars, mandated classes, conferences, workshops, or other educational sessions, up to $1,500 annually. * Any continuing education pursuits are contingent upon pre-approval. Qualifications Education and Work Experience Registered Dietitian required (CMS). Bachelor's Degree, preferably in Food & Nutrition or related field or relevant experience. Two (2) years experience in the fields of nutrition and food service management desirable. Food Safety Certification from an accredited organization and maintain current. Desert Valley Hospital offers competitive compensation and a comprehensive benefits package that provides employees the flexibility to tailor benefits according to their individual needs. Our Total Rewards package includes, but is not limited to, paid time off, a 401K retirement plan, medical, dental, and vision coverage, tuition reimbursement, and many more voluntary benefit options. Benefits may vary based on employment status, i.e. full-time, part-time, per diem or temporary. A reasonable compensation estimate for this role, which includes estimated wages, benefits, and other forms of compensation, is $91,145.60 to $121,971.20 on an annualized basis. The exact starting compensation to be offered will be determined at the time of selecting an applicant for hire, in which a wide range of factors will be considered, including but not limited to, skillset, years of applicable experience, education, credentials and licensure. Benefits may vary based on collective bargaining agreement requirements and/or the employment status, i.e. full-time or part-time. #LI-GC1 Not ready to apply? Connect with us for general consideration.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Lake Arrowhead Resort and Spa is nestled high atop the majestic San Bernardino Mountains at an elevation of 5,174'. This Resort is surrounded by an ocean of Ponderosa Pines and gives guests exclusive access to Lake Arrowhead, a reservoir with a surface area of 780 acres. Lake Arrowhead is the perfect location for outdoor adventure enthusiasts and offers a variety of summertime and wintertime activities including hiking, mountain biking, fishing, kayaking, water skiing, snowboarding, snowshoeing, ziplining, and more. The resort includes a Bar & Restaurant, Spa & Wellness Center, Outdoor Pool & Lake Beach as well as over 23,000 sq. ft of meeting and events space. Overview Lake Arrowhead Resort & Spa offers an unparalleled blend of rustic charm and modern luxury. We are seeking an experienced and dynamic Director of Food & Beverage to lead our culinary and beverage operations. This role is responsible for driving revenue, enhancing guest experiences, and maintaining the highest standards of service across all dining outlets. If you are a strategic leader with a passion for hospitality and a track record of success in food and beverage management, we invite you to be part of our exceptional team. Basic Functions The objectives of the Director of Food & Beverage are to achieve marketing, sales, profitability and quality service goals for the Food & Beverage Department by developing and executing marketing strategies. Preparing and executing the budget, providing quality service to the guests and employing leadership and managerial skills effectively. They are responsible for overseeing the operation and staff of all food and beverage departments and to maintain the highest level of standards and efficiency. Essential Functions * Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation. * Clearly articulate, delegate and ensure responsibility and authority for the operation of the various food and beverage departments, e.g. in-room dining, outlets, banquets, culinary department, etc. * Develop, implement and monitor schedules for the operation of all F&B outlets to achieve a profitable result. * Implement effective control of food, beverage and labor costs among all sub-departments. * Assist the managers in establishing and achieving predetermined profit objectives and desired standards of quality food, service, cleanliness, merchandising and promotion. * Regularly review and evaluate the degree of customer acceptance of the individual outlets, to recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment. * Develop (with the aid of sub-department heads) operating tools necessary and incidental to modern management principles, e.g. budgeting, forecasting purchase specifications, recipes, portion specifications, menu abstracts, food production control, job descriptions, etc. * Continuously evaluate the performance and encourage improvement of the personnel in the food and beverage department. Plan and administer a training and development program within the department which will provide well trained employees at all levels and permit advancement for those persons qualified and interested in career development. * Guest Satisfaction - Direct and ensure Food & Beverage standards and procedures are followed. Direct Food & Beverage staff schedules to ensure adequate coverage while managing the department budget. Ensure timely response to guest needs. Resolve guest complaints as appropriate to maintain guest satisfaction. Regularly review service scores to identify areas needing improvement and implement appropriate changes. Ensure the Food & Beverage staff regularly adheres to all guest service basics such as uniforms, name tags and proper guest greeting. * Sales/Profitability - Develop, recommend, implement, and manage the Food & Beverage annual budget, business/marketing plan, and objectives to meet/exceed expectations. In conjunction with Sales, market Food & Beverage to meet/exceed sales and financial objectives. Investigate new and improved menus, food preparation, and service methods. Develop and direct implementation of menus, package deals, promotions, displays, decorations, and presentations to capture more guests and a larger share of the local market. Ensure food and beverage costs are within budgeted guidelines. Review vendors and products to ensure procurement of top-quality products at minimum prices. If necessary, develop action steps to correct any expense problems. Submit recommendations for changes and improvements to the General Manager. * Leadership - Direct all facets of Food & Beverage services. Keep abreast of brand standards and the competition's products and strengths to continually improve revenues and profit margins while maintaining quality. Use business/management knowledge, applications in the industry, and experiences to provide leadership, both internally and externally, to assist the General Manager in positioning the hotel as a market leader. Be a coach with a positive attitude daily. Implement, manage and comply with Company policies, practices and programs. Ensure compliance with brand standards and local, state and national regulations. Ensure optimal levels of quality service and hospitality are provided to guests. Regular and timely attendance with high standards of personal behavior, appearance and grooming including wearing the proper nametag when working. * Communication - Ensure all communication containing Company, hotel, brand and guest information is consistent with privacy policies, practices and regulations. Maintain a consistent professional and positive attitude when communicating with guests and associates. Maintain effective two-way communications that crosses departmental lines. Approach all encounters and actions with guests and associates in a friendly, service-oriented manner. Conduct regularly scheduled meetings with Food & Beverage staff to provide organizational information and educate associates on changes and activities. Communicate Food & Beverage activities and plans with peers and superiors to obtain appropriate consultation, guidance, and approval. Marginal Functions * Respond to any reasonable task assigned by the General Manager. * Assist in the restaurant or kitchen in whatever capacity needed. * Support in other food and beverage outlets when needed. Qualifications * Experience: 5-7 years of progressive food & beverage leadership experience. Resort or hotel experience preferred. * Education: Bachelor's degree in Hospitality, Business, or related field preferred, commensurate experience will be considered in lieu of a degree. * Financial Acumen: Proven ability to manage budgets, forecasting, cost control, and revenue strategies. * Leadership: Strong team development, staff training, and operational management skills. #LI-CG1 Compensation Range The compensation for this position is $100,000.00/Yr. - $120,000.00/Yr. based on qualifications and experience.

Job Details CA Norco 92860 Dennys 7156 - Norco, CA $17.50 - $22.50 HourlyDescription Denny's is looking for an experienced and dedicated Restaurant Manager to lead our team and create a welcoming environment for our guests.The Restaurant Manager is responsible for the supervision of approximately 15 - 20 crew members, proper execution of the restaurant operations on their assigned shift, providing guests with a great dining experience and upholding service and quality standards. WHAT WE OFFER: Medical, Dental, and Vision Benefits (full time employees) Dependent Care 401(k) With Employer Match Short-term & Long-term Disability EAP program Perks at Work Employee Discount Program Company-wide discount - over 40 company-affiliated restaurants! Employee Referral Bonus - refer a friend and get paid! Advancement - On-the-job skills training to prepare employees for upward mobility opportunities. Perks & Rewards for Managers: Competitive pay + quarterly bonus Paid Time Off & Sick time Casual Work Attire Responsibilities and Duties: Willingly assists others without being asked Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved Assists the General Manager by overseeing assigned shifts and monitors brand standards execution and adherence by directing hourly staff to achieve guest service standards in a clean and pleasant environment Assists in the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired result Develops and coaches hourly employees on brand standards, corporate policies and procedures, and other guest focused programs/activities to meet or exceed guest service standards Works with the General Manager to attract, hire, onboard and retain the best hourly talent to meet staffing requirements and guest service standards Brings employee relations issues, deviations from brand standards, and other guest issues to the attention of the General Manager; recommends corrections; and participates in their execution as required Works with the General Manager to develop hourly employees through corporate training programs, individual development plans, and system assignments Develops relationships with civic, business, school, and professional organizations to establish good community relations and increase guest counts Monitors that proper security procedures are in place to protect employees, guests and company assets Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms Works to create and maintain an enjoyable and respectful environment for our guests and employees Maintains compliance with all employment policies and Brand Standards, to include all state, local and federal regulations Follows management cash handling, inventory and other operational procedures Completes all other tasks and duties as assigned Qualifications Qualifications/Requirements Minimum of 2 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred. Associate's or Bachelor's degree preferred or equivalent combination of education and experience. Ability to work a minimum of 50 hours a week. Food Safety Manager certification required. Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization. Ability to communicate effectively, both orally and in writing, in the English language. Possesses basic math skills (add, subtract, multiply, divide). Places a value on diversity and shows respect for others. Proven ability to problem solve and handle high stress situations . Ability to interpret financial statements and understand contributing factors. Must be able to perform job duties of every position. Must be prepared to multitask in accordance with the demands of the business. Ability to identify and anticipate opportunities and implement corrective action steps. Ability to work weekends, holidays, and evenings. Licensed to operate an automobile without hours of operations restrictions. Must have reliable transportation. Must be able to lift a tray weighing up to 25 lbs. Must be able to lift and carry supplies and equipment weighing up to 60 lbs and place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers. Must be able to bend, stoop, reach, lift and grasp. Must be able to hear well in a loud environment to respond to employee and guest needs. Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling. Must be able to operate a point-of-sale system and differentiate between monetary denominations. Must be able to work with all Denny's menu products. Must be able to work around potentially hazardous chemicals. Must have sufficient mobility to move and operate in confined work areas. Must work inside and outside. Must be able to observe staff and all aspects of restaurant operations. Must be able to stand and walk during a 10 to 12 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business. Must be able to tolerate extreme temperature changes in kitchen and freezer areas. This is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice. Denco Family, Inc is an Equal Opportunity/Affirmative Action Employer. As an Equal Opportunity Employer, we do not discriminate on the basis of age, race, sex, sexual orientation, gender identity, gender expression, color, religion, national origin, disability, genetic information, or any other status protected by federal, state or local law.

Assistant General Manager Our Blend: Born and brewed in Southern California since 1963, The Coffee Bean & Tea Leaf has become one of the world's largest specialty coffee and tea retailers. Today we have global presence with Cafés around the world and offices in California, Singapore and Malaysia. As we grow our brand, we are committed to maintaining our values, heritage and passion for our products. We have always had a creative and caring spirit. This energy embodied by our Team Members made us famous and beloved by our guests, first in Southern California and now around the world. We are a brand centered around passion. A passion for our premium products, our people and our customers. Passion is contagious, and we've got a serious case of it. If you are just as passionate as we are, come join our Brew Crew!! The position we are brewing: Do you love premium Coffee & Tea? Do you want to work for a socially responsible, guest service driven company? The Coffee Bean & Tea Leaf Assistant General Manager curates memorable experiences for our guests and the CBTL team daily. We are seeking friendly, dedicated, and creative Barista's to provide our guests with the world's finest quality coffee and tea experience. As a member of our team, you will have the opportunity to engage with the clients while developing your skills in a variety of areas across the business. Many of our General Managers started off as Baristas! If you are looking for an opportunity where you can be yourself and have fun doing it, while creating a base of loyal CBTL fans out of the local community, we want to talk to you about joining our growing and diverse team. What you will Measure and Blend: Lead by example. Be an advocate for your team by driving sales and service performance through coaching and training. Be a coffee & tea expert. You bring the passion, we provide the training, and you share it with the team and guests. Generate new guests. Many guests shop online these days; however, the store is where we meet many of our guests for the first time. Care about safety. Safe store environment, healthy employees and guests are our number one priority. Contribute. Assists the General Manager to manage a profitable store by tracking sales and overseeing the day to day operations. Help the store with tasks, ideas and support store growth operationally. Be Creative. Visual merchandising and product placement to create memorable experiences for the guests. Be an advocate. As the face of CBTL you will build the store presence by connecting with your local community to attract & retain fresh talent. Your Ingredients: At The Coffee Bean & Tea Leaf, we hire for our core values Friendliness / Respect / Ownership / Teamwork / Honesty - FROTH and identify team members who share these values. Perks: Benefits: Medical, Dental, Vision, 401K, Pet, Accident, Life, Long-Term & Short-Term Disability Discounts on our Coffee and Tea Pay Rate: $26.00-$28.00 Hourly Observed Holidays Vacation Pay Sick Pay This role may be subject to the following working conditions: Climbing Balancing Stooping Kneeling Crouching Reaching Standing Walking Pushing Pulling Lifting Grasping Feeling (Tangible) Talking Hearing Repetitive Motion Sitting Medium work - Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects. The worker is subject to both environmental conditions. Activities occur inside and outside. The worker is subject to extreme cold. Temperatures typically below 32 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The worker is subject to extreme heat. Temperatures above 100 degrees for periods of more than one hour. Consideration should be given to the effect of other environmental conditions, such as wind and humidity. The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above ambient noise level. The worker is subject to hazards. Includes a variety of physical conditions, such as proximity to moving mechanical parts and moving vehicles. The worker is required to function in narrow aisles or passageways. International Coffee & Tea, LLC dba The Coffee Bean & Tea Leaf is fully committed to Equal Employment Opportunity and to attracting, retaining, developing and promoting the most qualified employees without regard to their race, sex, gender, color, religion, sexual orientation, national origin, age, physical or mental disability, citizenship status, veteran status, genetics, or any other status protected by state or federal law. The Coffee Bean &Tea Leaf expressly prohibits any form of employee harassment or discrimination on the basis of any such protected status. The Coffee Bean & Tea Leaf provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, sex, color, religion, gender, sexual orientation, national origin, age, disability, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state and local laws. This policy was intended to comply, and The Coffee Bean & Tea Leaf so complies, with applicable state and local laws governing non-discrimination in employment in every location in which the Company has facilities. This policy applies to all terms and conditions of employment, including, but not limited to, hiring, placement, promotion, termination, layoff, recall, transfers, leaves of absence, compensation and training. We are dedicated to providing a work environment free from discrimination and harassment, and where employees are treated with respect and dignity.

Join Miguel's Family! Do you believe food is more than just a meal? At Miguel's, we're passionate about creating memorable experiences through delicious food and genuine hospitality. We're searching for enthusiastic team members who share our Why: to share the love with everyone we serve. We're looking for someone who: Has a contagious smile & a passion for creating positive experiences. Excels at communication and building rapport with guests. Thrives in a team environment and is always willing to help. Maintains a positive and can-do attitude. Has flexible availability, including nights and weekends (a plus!). We offer: Great Compensation (DOE) Paid Time Off (PTO) & (PSL) Paid Sick Leave Low-Cost Insurance benefits (Medical, Dental, Vision Plans) Company Paid Life Insurance 401(k) Plan with up to 4% Company Match One Year Anniversary Day Free Employee shift meal Assistant General Manager Position Summary: The Assistant General Manager (AGM) is responsible for the Front and Back of the House operations of a single business location with the General Manager and whenever s/he is offsite. This position is not present in every location and can also be considered a leadership developmental position Essential Duties and Responsibilities Drives combined team performance in BOH and FOH towards daily excellence in execution and great guest service. Creates a positive spirit of pride and fellowship across the team and in the work environment to promote sales and retention of top talent with the support of the GM. Promotes guest service proactively and represents the company on guest recovery regarding restaurant-level issues/complaints Work with the GM to actively solicit, interview and select top talent from a pool of external, internal, and referred candidates to fulfill current and future needs. Understand and help manage the financial and operational performance of the business to meet and exceed its goals/metrics. Leads by example through formal performance management, coaching, and positive role modeling of service, company policies and procedures, and brand standards. Key developmental focus is the Shift Supervisors as direct reports to both GM and AGM Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations; securing revenues; developing and implementing disaster plans; maintains security and sprinkler systems, parking lot, and walkway. Daily communication with the GM to ensure all tasks, issues, and day-to-day items are handled efficiently and properly. Completes other duties as assigned by GM Obtain a ServSafe Certification within 90 days of hire Requirements Must have at least 2 years of experience in a previous supervisory/management role with the QSR with some if not total P&L responsibilities/impact Proven ability to lead, manage and motivate a team Proficiency in oral and written communication to effectively be a team leader and member with predominantly English-speaking guests and team members Intermediate computer skills including MS Office: (Excel, Word, Outlook, and Excel) High School Diploma or Equivalent Additional Info Physical Demands and Work Environment: The physical demands and work environment characteristics 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 essential functions. Physical demands: While performing the duties of this job, the employee is required to stand; walk; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell. The employee must occasionally lift and/ or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work environment: While performing the duties of this job, the employee is exposed to whether conditions prevalent at the time. The noise level in the work environment is usually moderate and consistent with a restaurant environment Job Details: Career Advancement/Career Plan: We promote heavily from within.

Xperience Restaurant Group is driven by team members who have a relentless passion for hospitality. Our expectations are high, and we never settle for anything less than delicious. Is that you? If so, join our family!! Wait there's more, XRG offers……... Competitive salary & and bonus in the range of $68,000-$80,000 annually Career growth opportunities. We love to promote from within! #XperienceRealGrowth Safety and Compliance Incentive Program Professional Development Reimbursement Program (tuition reimbursement) FREE FOOD! Monthly Meal Card allowance to use at any of our locations/brands Paid vacation Paid sick leave (*Eligible in CA, CO, AZ, MA, MD, WA, NY, IL only) Comprehensive Benefits; Medical, Dental, Vison, and 401(k)match* Company paid Life Insurance Pet Insurance, Legal Services and more! PURPOSE The Restaurant Manager is responsible to oversee and direct the seamless running of the restaurant and supervising all team members. The Restaurant Manager must take the lead when the General Manager is off duty, provide highly efficient and effective service while ensuring that all financial and statutory requirements are met, as well as ensuring the delivery of outstanding service to our guests. DUTIES & RESPONSIBILITIES * Coach, develop, and lead by example * Ensure staff is properly equipped with the tools to complete their tasks * Touch tables ensuring guest satisfaction * Recognize and cultivate regular guests and repeat business * Create an environment of trust and mutual respect * Maintain highest standards of food and beverage quality, guest service, cost control, and consistency of service * Manage staffing levels and controllable costs ensuring they are in line with budget * Ensures that private events, catering, and banquets are successfully executed * Adhere to company's cash handling procedures * Ensure that all equipment is kept clean and in excellent working condition * Complete nightly logs and manager reports * Responsible for complete life cycle of all team members to include hiring, training, coaching/counseling, skill development and terminations * Provide guests with accurate and thorough information regarding menu items, pricing, and allergen information * Respond to guest concerns/complaints and correct errors or resolve complaints while maintaining a positive attitude * Possess complete understanding of the employee handbook and adhere to the regulations contained within it * Comply with all safety and health department procedures and all state and federal liquor laws * Maintain company safety and sanitation standards * Ensure complete and proper check out procedures * Assists and/ or completes additional tasks as assigned QUALIFICATIONS & SKILLS * High School Diploma or equivalent required * Bachelor's Degree preferred * Proof of eligibility to work in the United States * Valid Driver's License * 21+ years of age * Possession of or the ability to possess all state required work cards * Minimum of two (2) years related experience * Proficient in Windows MS Office, Open Table, Outlook * Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories and cost controls * Knowledge of state and local laws as it applies to liquor, labor, and health code regulations * Experience with POS systems and back office reporting systems * Familiarity with beer and spirits * Proper lifting techniques * Guest relations * Sanitation and safety * Safe alcohol service * Full service restaurant operations * Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the public WORKING CONDITIONS The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties and responsibilities of this job. * Small to medium office or shared work space * Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors * Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume * Fast paced, high-volume, full-service restaurant. Very "hands on style of management" * Work varied shifts to include days, nights, weekends and holidays PHYSICAL REQUIREMENTS The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. * Ability to walk long periods of time * Ability to stand for long periods of time * Ability to use hands to handle, control, or feel objects, tools, or controls. * Ability to repeat the same movements for long periods of time * Ability to understand the speech of another person * Ability to speak clearly so listeners can understand * Ability to push and lift to 50 lbs. * Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl DISCLIAMER This is a summary of duties, which you as a Restaurant Manager are expected to perform in your normal course of work. It is by no means an all-inclusive list but is merely a broad guide of expected duties. You should understand that a job description is neither complete nor permanent; it can be modified at any time with or without notice.

Job Details Bakers Burgers Inc - Riverside, CADescription Baker's Drive Thru is looking for a dynamic and experienced Catering Manager to lead and expand our catering operations. This role requires a strategic thinker with strong leadership skills to oversee the entire catering process, from business development to execution. The Catering Manager will be responsible for growing our catering sales, managing client relationships, ensuring operational excellence, and maintaining high standards of food quality and customer service. 1. Catering Manager - Major Duties & Responsibilities 1.1. Develop and execute strategies to grow the catering business, including targeted outreach to corporate clients, schools, community organizations, and event planners. 1.2. Identify new business opportunities, build strong relationships, and drive repeat business through exceptional service and engagement. 1.3. Collaborate with the marketing team to create and implement promotional campaigns, special events, and community partnerships to increase brand awareness and sales. 1.4. Oversee the entire catering process, from initial inquiry to event execution, ensuring accuracy, efficiency, and top-tier customer satisfaction. 1.5. Work closely with kitchen staff and logistics teams to coordinate food preparation, order fulfillment, and timely delivery. 1.6. Conduct post-event evaluations with clients to access satisfaction, address feedback, and identify areas for continuous improvement. 1.7. Monitor catering sales performance, set revenue goals, and analyze key performance metrics to drive growth. 1.8. Develop and manage catering budgets, optimizing costs while maintaining quality and service excellence. 1.9. Maintain detailed records of catering sales, client interactions, and order history for reporting and data driven decision-making. 1.10. Maintain detailed records of all catering orders and communicate any changes or updates to relevant parties. 1.11. Promote special catering offers and seasonal menu items to clients. 1.12. Work with Marketing Team to brainstorm and assist in the development of creative ideas, marketing campaigns. Qualifications Qualifications: 3.1. 3+ years' experience in catering management, hospitality, or food service leadership, with a proven track record of driving sales and managing large- scale operations. 3.2. Strong ability to lead, inspire, and develop a high-performing catering team in a fast-paced environment. 3.3. Proficient with Microsoft Office Suite and catering management software. (preferred_ 3.4. Flexibility to work evenings, weekends, and holidays as needed. 3.5. Exceptional interpersonal and negotiation skills, with a passion for exceeding client expectations. 3.6. Analytical skills paired with great attention to detail. 3.7. Very strong communication skills, including written, verbal, and presentation. Benefits • Competitive salary with performance-based incentives. • Health, dental, and vision benefits. • Unlimited PTO. • Employee discounts. • Career growth opportunities within Baker's Drive Thru. If you are a results-driven leader with a passion for catering and customer service, we invite you to join our team and help take Baker's Drive Thru catering to the next level!

Benefits: 401(k) Dental insurance Health insurance Training & development Vision insurance Qualifications: Service and Hospitality is #1 Passion to Serve Others Must be Reliable and Punctual Be Team-Oriented Be Multi-Tasking Have Organizational Skills Have Excellent Communication Skills Ability to Thrive in the Fast-Paced Environment Have Positive Attitude Have Professional Appearance and meet Company Grooming Standards Food experience preferred, but not required Responsibilities, Knowledge, Skills and Abilities Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times. Accomplish and maintain the highest quality of food, beverage and services Oversee food presentation, kitchen procedures and other food and service related areas Manage Food and Labor costs. Must set and meet sales goals, weekly inventories, monthly budgets, etc. Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability Follow systems, policies and to provide guidance and implement changes to ensure quality standards Communicate daily to all employees any special instructions, shift meetings, promotions, etc. Coordinates departmental responsibilities, trains all employees. Delegate the appropriate tasks and manage staff workloads. Follow guidelines for operational readiness, follow management flow patterns and check lists Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics. Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction. Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant's preventive maintenance program. · 40 - 45 hour / 5 day work week· 12 week Training Program Free On-Shift Meals Paid On-Duty Meal Periods (after completion of training) Compensation: $21.65 - $23.00 per hour Company Character & Culture BMW Management, Inc. is an independent family operator of Sizzler restaurants in California with locations spanning from San Diego to the Greater Sacramento Area. Since our humble beginning in 1983, BMW's exclusive New Generation Sizzler restaurants have enchanted the hearts and minds of our guests. BMW is a cutting edge and visionary restaurant company developing a legendary dining experience for its guests. Their extreme remodels and new ground up buildings demonstrate a hefty dose of innovation and renovation, which has enhanced the brand, and today, resonates with all generations. BMW's secret to Great, Great Service is a Caring Team! If you believe and live by these personal attributes please apply to Join our Team today: Heart of Service! Passion for the Guest! Teachable! Focused on creating positive and memorable relationships! Love to Smile! Sizzler's Craveable Fare BMW's Sizzler steakhouse restaurants proudly serves Certified Angus Beef brand steaks that are cut fresh daily on our premises. Our steaks have unrivaled flavor, juiciness and tenderness and are raised by dedicated family ranchers. Sizzler is where America comes to eat with fresh seafood, delicious chicken and pasta dishes, Hand-crafted Burgers and Sandwiches, slow-cooked BBQ Baby Back Ribs, plus Sizzler's world famous Unlimited Craft Salad Bar featuring premium home-style soups, fresh fruit, healthy craft salads all prepared fresh daily, plus a fun ice cream sundae bar enjoyed by all ages! A favorite slogan we love to say is, “Hello Appetite, We've Been Expecting You”! REAL FOOD. MADE FRESH IN REAL KITCHENS

Join Miguel's Family! Do you believe food is more than just a meal? At Miguel's, we're passionate about creating memorable experiences through delicious food and genuine hospitality. We're searching for enthusiastic team members who share our Why: to share the love with everyone we serve. We're looking for someone who: Has a contagious smile & a passion for creating positive experiences. Excels at communication and building rapport with guests. Thrives in a team environment and is always willing to help. Maintains a positive and can-do attitude. Has flexible availability, including nights and weekends (a plus!). We offer: Great Compensation (DOE) Paid Time Off (PTO) & (PSL) Paid Sick Leave Low-Cost Insurance benefits (Medical, Dental, Vision Plans) Company Paid Life Insurance 401(k) Plan with up to 4% Company Match One Year Anniversary Day Free Employee shift meal Assistant General Manager Position Summary: The Assistant General Manager (AGM) is responsible for the Front and Back of the House operations of a single business location with the General Manager and whenever s/he is offsite. This position is not present in every location and can also be considered a leadership developmental position Essential Duties and Responsibilities Drives combined team performance in BOH and FOH towards daily excellence in execution and great guest service. Creates a positive spirit of pride and fellowship across the team and in the work environment to promote sales and retention of top talent with the support of the GM. Promotes guest service proactively and represents the company on guest recovery regarding restaurant-level issues/complaints Work with the GM to actively solicit, interview and select top talent from a pool of external, internal, and referred candidates to fulfill current and future needs. Understand and help manage the financial and operational performance of the business to meet and exceed its goals/metrics. Leads by example through formal performance management, coaching, and positive role modeling of service, company policies and procedures, and brand standards. Key developmental focus is the Shift Supervisors as direct reports to both GM and AGM Maintains a safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures, complying with legal regulations; securing revenues; developing and implementing disaster plans; maintains security and sprinkler systems, parking lot, and walkway. Daily communication with the GM to ensure all tasks, issues, and day-to-day items are handled efficiently and properly. Completes other duties as assigned by GM Obtain a ServSafe Certification within 90 days of hire Requirements Must have at least 2 years of experience in a previous supervisory/management role with the QSR with some if not total P&L responsibilities/impact Proven ability to lead, manage and motivate a team Proficiency in oral and written communication to effectively be a team leader and member with predominantly English-speaking guests and team members Intermediate computer skills including MS Office: (Excel, Word, Outlook, and Excel) High School Diploma or Equivalent Additional Info Physical Demands and Work Environment: The physical demands and work environment characteristics 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 essential functions. Physical demands: While performing the duties of this job, the employee is required to stand; walk; reach with hands and arms; climb stairs; balance; stoop, kneel, crouch, or crawl; talk or hear; taste or smell. The employee must occasionally lift and/ or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus. Work environment: While performing the duties of this job, the employee is exposed to whether conditions prevalent at the time. The noise level in the work environment is usually moderate and consistent with a restaurant environment Job Details: Career Advancement/Career Plan: We promote heavily from within.

A professional, responsible for managing the operations of the Food Service, Cafeteria, Catering Center and Clinical Nutrition Services of the hospital. Responsibilities Manages the operation of Food and Nutrition dept. Provides overall direction for Food Service, Catering and Nutrition Services. Carries out the organization's mission, goals and objectives while providing quality services. Integrates dept. effectively with other services and provides liaison between the hospital and the community. Establishes qualitative standards for product service. Manages dept. in compliance with all laws, regulations, and guidelines; maintains standards of dietetic services as established by Title 22 and The Joint Commission. Maintains highest quality of food served that meets the nutritional needs of patients Qualifications Bachelor of Science degree in Nutrition or related field; Masters Degree in business or related field is highly desirable. Registered Dietitian status current; American Dietetic Association member in good standing. Minimum 3-years proven successful experience in directing Food Service operation in an acute care setting and directing the activities of a Clinical Nutrition Service in acute care. ServSafe Food Certificate current; Food Handlers Card (county)

You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. QUALIFICATIONS General job duties for all store team members Operate all equipment. Stock ingredients from delivery area to storage, work area, walk-in cooler. Prepare product. Receive and process telephone orders. Take inventory and complete associated paperwork. Clean equipment and facility approximately daily. TRAINING Orientation and training provided on the job. COMMUNICATION SKILLS Ability to comprehend and give correct written instructions. Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. ESSENTIAL FUNCTIONS/SKILLS Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). Must be able to make correct monetary change. Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. Ability to enter orders using a computer keyboard or touch screen. WORK CONDITIONS Exposure to: Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. Sudden changes in temperature in work area and while outside. Fumes from food odors. Exposure to cornmeal dust. Cramped quarters including walk-in cooler. Hot surfaces/tools from oven up to 500 degrees or higher. Sharp edges and moving mechanical parts. SENSING Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. Depth perception. Ability to differentiate between hot and cold surfaces. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgments and decisions. PHYSICAL REQUIREMENTS including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking For short distances for short durations. Surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Sitting Paperwork is normally completed in an office at a desk or table. Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24"- 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Hand Tasks Eye-hand coordination is essential. Use of hands is continuous during the day. Frequently activities require use of one or both hands. Shaping pizza dough requires frequent and forceful use of forearms and wrists. Workers must manipulate a pizza peel when removing pizza from the oven, and when using the rolling cutter. Frequent and/or forceful pinching is required in the assembly of cardboard pizza boxes. Team Members must be able to grasp cans, the phone, the pizza cutter and pizza peel, and pizza boxes. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From customer service representative to management, General Manager to Manager Corporate Operations or Franchisee, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first!

MATERIALS The following documents must be attached to your online application: •Letter of Introduction •At least three signed Letters of Reference less than one year old and one must be from immediate supervisor (Electronic signatures are not accepted) •Resume Education/Experience: A bachelor's degree from an accredited college or university with a major in institution management; dietetics, foods and nutrition, hotel and restaurant management, business or public administration or other related field is required. Up to two years of the required education may be substituted by an additional two years of the required full-time supervisory experience. Equivalent to five years of full-time nutrition services experience including two years of administrative or supervisory experience in school nutrition service, hospital food service, or other institutional nutrition service program is required. Multi-unit supervisory nutrition service experience is desirable. • Must possess of valid California Driver's License during course of employment; must be insurable at standard rates and maintain such insurability during the course of employment; strength to perform average lifting up to 15 pounds; good speaking and listening ability Requirements / Qualifications Comments and Other Information Please apply online and attach all requested documents to your online application. To attach the necessary documents to your application, you must select the "Upload New File" button on Page 6 of 7 and follow the subsequent instructions. You will be notified by phone if you are selected for an interview. If you are not selected, you will be notified by email. Upon being recommended for a opportunity the following steps must be completed as required by District policy and State and Federal law: • A Mantoux Tuberculin Test within past 60 days • Drug Screening by District-Approved Facility • Fingerprint Clearance • Mandated Trainings and Certifications (Child Abuse Mandated Reporter, Bloodborne Pathogens, Injury/Illness Prevention Program, Bullying Prevention, Anti-Harassment, Cybersecurity Overview, Email and Messaging, etc.) NON-DISCRIMINATION STATEMENT TITLE II, CCR TITLE 5, TITLE IX, AND SECTION 504 The West Covina Unified School District (WCUSD) is committed to ensuring equal, fair, and meaningful access to employment and education services. The WCUSD shall be free from discrimination, harassment, intimidation, and/or bullying in any employment practice, education program, or educational activity on the basis and/or association with a person or group with one or more of these actual or perceived characteristics of age, ancestry, color, physical or mental disability, ethnicity, ethnic group identification, gender, gender identity, gender expression, genetic information, marital or parental status, medical condition, military or veteran status, national origin, immigration status, political affiliation, pregnancy and related conditions, race, religion, sex, sexual orientation, or any other basis prohibited by California state and federal nondiscrimination laws respectively. Not all bases of discrimination will apply to both education services and employment. The District does not discriminate in enrollment in or access to any of the activities and programs available and provides equal access to the Boys Scouts of America or other designated youth groups. Specifically, state law prohibits discrimination on the basis of gender in enrollment, counseling, and the availability of physical education, athletic activities, and sports. Transgender students shall be permitted to participate in gender segregated school programs and activities and to use facilities consistent with their gender identity. The District assures that lack of English language skills will not be a barrier to admission or participation in District programs. Copies of WCUSD's policies including Uniform Complaint Procedures, Sexual Harassment, Nondiscrimination, Title IX Rights and Protection are available on the WCUSD website. Questions, complaints, or requests for additional information regarding these laws may be forwarded to the District's designated compliance coordinators. Title II, CCR Title 5, and Title IX Coordinator: Michael F. Seaman, Assistant Superintendent - Human Resources 1717 W. Merced Ave., West Covina, CA 91790 **************, ext. 1102 or ***************** Section 504 Coordinator: Devon Rose, Ed.D., Director of Student Services 1717 W. Merced Ave., West Covina, CA 91790 **************, ext. 1207 or ******************** For more information about this position, go to the pdf file here *************************************************************************** Description***********6135217.pdf

Job Details CA Rialto 92376 Dennys 7306 - Rialto, CA $17.50 - $22.50 HourlyDescription Denny's is looking for an experienced and dedicated Restaurant Manager to lead our team and create a welcoming environment for our guests.The Restaurant Manager is responsible for the supervision of approximately 15 - 20 crew members, proper execution of the restaurant operations on their assigned shift, providing guests with a great dining experience and upholding service and quality standards. WHAT WE OFFER: Medical, Dental, and Vision Benefits (full time employees) Dependent Care 401(k) With Employer Match Short-term & Long-term Disability EAP program Perks at Work Employee Discount Program Company-wide discount - over 40 company-affiliated restaurants! Employee Referral Bonus - refer a friend and get paid! Advancement - On-the-job skills training to prepare employees for upward mobility opportunities. Perks & Rewards for Managers: Competitive pay + quarterly bonus Paid Time Off & Sick time Casual Work Attire Responsibilities and Duties: Willingly assists others without being asked Prepares and interprets financial and operational reports and schedules, analyzes data and develops solutions to ensure operating goals are achieved Assists the General Manager by overseeing assigned shifts and monitors brand standards execution and adherence by directing hourly staff to achieve guest service standards in a clean and pleasant environment Assists in the achievement of controllable profit goals by monitoring controls and taking corrective action to achieve the desired result Develops and coaches hourly employees on brand standards, corporate policies and procedures, and other guest focused programs/activities to meet or exceed guest service standards Works with the General Manager to attract, hire, onboard and retain the best hourly talent to meet staffing requirements and guest service standards Brings employee relations issues, deviations from brand standards, and other guest issues to the attention of the General Manager; recommends corrections; and participates in their execution as required Works with the General Manager to develop hourly employees through corporate training programs, individual development plans, and system assignments Develops relationships with civic, business, school, and professional organizations to establish good community relations and increase guest counts Monitors that proper security procedures are in place to protect employees, guests and company assets Enforces sanitary practices for food handling, general cleanliness and maintenance of kitchen, dining areas and restrooms Works to create and maintain an enjoyable and respectful environment for our guests and employees Maintains compliance with all employment policies and Brand Standards, to include all state, local and federal regulations Follows management cash handling, inventory and other operational procedures Completes all other tasks and duties as assigned Qualifications Qualifications/Requirements Minimum of 2 years experience in restaurant, hospitality or retail management, additional operations and/or leadership experience strongly preferred. Associate's or Bachelor's degree preferred or equivalent combination of education and experience. Ability to work a minimum of 50 hours a week. Food Safety Manager certification required. Strong organizational skills with excellent oral and written communication skills and the ability to communicate with all levels of the organization. Ability to communicate effectively, both orally and in writing, in the English language. Possesses basic math skills (add, subtract, multiply, divide). Places a value on diversity and shows respect for others. Proven ability to problem solve and handle high stress situations . Ability to interpret financial statements and understand contributing factors. Must be able to perform job duties of every position. Must be prepared to multitask in accordance with the demands of the business. Ability to identify and anticipate opportunities and implement corrective action steps. Ability to work weekends, holidays, and evenings. Licensed to operate an automobile without hours of operations restrictions. Must have reliable transportation. Must be able to lift a tray weighing up to 25 lbs. Must be able to lift and carry supplies and equipment weighing up to 60 lbs and place items on high and low shelves in office, store rooms, service areas, walk-in coolers and freezers. Must be able to bend, stoop, reach, lift and grasp. Must be able to hear well in a loud environment to respond to employee and guest needs. Must meet any state, county or municipal regulation pertaining to health risk concerns about food handling. Must be able to operate a point-of-sale system and differentiate between monetary denominations. Must be able to work with all Denny's menu products. Must be able to work around potentially hazardous chemicals. Must have sufficient mobility to move and operate in confined work areas. Must work inside and outside. Must be able to observe staff and all aspects of restaurant operations. Must be able to stand and walk during a 10 to 12 hour shift; occasional shifts in excess of 10 hours may be required due to the demands of the business. Must be able to tolerate extreme temperature changes in kitchen and freezer areas. This is intended to describe the general nature and level of work being performed by the employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities or tasks which may be required to be performed in this position. Employer may amend, change, or modify the responsibilities and duties of this position to meet business needs as necessary. This job description does not constitute a contract for employment and may be changed at the discretion of the employer with or without notice. Denco Family, Inc is an Equal Opportunity/Affirmative Action Employer. As an Equal Opportunity Employer, we do not discriminate on the basis of age, race, sex, sexual orientation, gender identity, gender expression, color, religion, national origin, disability, genetic information, or any other status protected by federal, state or local law.

Benefits: 401(k) Dental insurance Health insurance Training & development Vision insurance Qualifications: Service and Hospitality is #1 Passion to Serve Others Must be Reliable and Punctual Be Team-Oriented Be Multi-Tasking Have Organizational Skills Have Excellent Communication Skills Ability to Thrive in the Fast-Paced Environment Have Positive Attitude Have Professional Appearance and meet Company Grooming Standards Food experience preferred, but not required Responsibilities, Knowledge, Skills and Abilities Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times. Accomplish and maintain the highest quality of food, beverage and services Oversee food presentation, kitchen procedures and other food and service related areas Manage Food and Labor costs. Must set and meet sales goals, weekly inventories, monthly budgets, etc. Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability Follow systems, policies and to provide guidance and implement changes to ensure quality standards Communicate daily to all employees any special instructions, shift meetings, promotions, etc. Coordinates departmental responsibilities, trains all employees. Delegate the appropriate tasks and manage staff workloads. Follow guidelines for operational readiness, follow management flow patterns and check lists Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics. Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction. Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant's preventive maintenance program. · 40 - 45 hour / 5 day work week· 12 week Training Program Free On-Shift Meals Paid On-Duty Meal Periods (after completion of training) Compensation: $21.65 - $23.00 per hour Company Character & Culture BMW Management, Inc. is an independent family operator of Sizzler restaurants in California with locations spanning from San Diego to the Greater Sacramento Area. Since our humble beginning in 1983, BMW's exclusive New Generation Sizzler restaurants have enchanted the hearts and minds of our guests. BMW is a cutting edge and visionary restaurant company developing a legendary dining experience for its guests. Their extreme remodels and new ground up buildings demonstrate a hefty dose of innovation and renovation, which has enhanced the brand, and today, resonates with all generations. BMW's secret to Great, Great Service is a Caring Team! If you believe and live by these personal attributes please apply to Join our Team today: Heart of Service! Passion for the Guest! Teachable! Focused on creating positive and memorable relationships! Love to Smile! Sizzler's Craveable Fare BMW's Sizzler steakhouse restaurants proudly serves Certified Angus Beef brand steaks that are cut fresh daily on our premises. Our steaks have unrivaled flavor, juiciness and tenderness and are raised by dedicated family ranchers. Sizzler is where America comes to eat with fresh seafood, delicious chicken and pasta dishes, Hand-crafted Burgers and Sandwiches, slow-cooked BBQ Baby Back Ribs, plus Sizzler's world famous Unlimited Craft Salad Bar featuring premium home-style soups, fresh fruit, healthy craft salads all prepared fresh daily, plus a fun ice cream sundae bar enjoyed by all ages! A favorite slogan we love to say is, “Hello Appetite, We've Been Expecting You”! REAL FOOD. MADE FRESH IN REAL KITCHENS

A professional, responsible for managing the operations of the Food Service, Cafeteria, Catering Center and Clinical Nutrition Services of the hospital. Responsibilities Manages the operation of Food and Nutrition dept. Provides overall direction for Food Service, Catering and Nutrition Services. Carries out the organization's mission, goals and objectives while providing quality services. Integrates dept. effectively with other services and provides liaison between the hospital and the community. Establishes qualitative standards for product service. Manages dept. in compliance with all laws, regulations, and guidelines; maintains standards of dietetic services as established by Title 22 and The Joint Commission. Maintains highest quality of food served that meets the nutritional needs of patients Qualifications Bachelor of Science degree in Nutrition or related field; Masters Degree in business or related field is highly desirable. Registered Dietitian status current; American Dietetic Association member in good standing. Minimum 3-years proven successful experience in directing Food Service operation in an acute care setting and directing the activities of a Clinical Nutrition Service in acute care. ServSafe Food Certificate current; Food Handlers Card (county)

The Vacancy: There is one 8 hour a day, full-time, 11 month permanent position at a school site. The eligibility list established from this recruitment will also be used to fill future vacancies, substitute, and temporary positions for up to six months. The Position: Under direction, to have responsible charge of a high school cafeteria operation, including student and faculty dining rooms, snack bar, and other points of sale; to supervise the operation of satellite locations, including elementary schools; to supervise the preparation, cooking, and serving of varied meal preparations; and to do other work as required. Required Qualifications: Must have two years of full-time paid supervisory experience in the preparation and serving of meals in a large food service setting. Experience in a school setting is preferred. Also, must have a High School Diploma or GED. Must have a valid California driver's license; the ability to qualify and maintain insurability by the District's liability insurance carriers' standard. The following documents must be submitted with application: * DMV Printout * Driver's License Copy * Letter of Introduction * Letter(s) of Recommendation (Three, no older than a year, one from current employer, signed and dated) * Proof of HS Graduation * Resume Requirements / Qualifications Comments and Other Information Applications and required documents will only be accepted through EDJOIN.org, and must be received by March 24, 2025 by 4:00 p.m. For more information about this position, go to the pdf file here *************************************************************************** Description***********5334380.pdf

Benefits: 401(k) Dental insurance Health insurance Training & development Vision insurance Qualifications: Service and Hospitality is #1 Passion to Serve Others Must be Reliable and Punctual Be Team-Oriented Be Multi-Tasking Have Organizational Skills Have Excellent Communication Skills Ability to Thrive in the Fast-Paced Environment Have Positive Attitude Have Professional Appearance and meet Company Grooming Standards Food experience preferred, but not required Responsibilities, Knowledge, Skills and Abilities Maintain Guest satisfaction by interacting with Guest. Ensure that all Guests feel welcome and are given responsive, friendly and courteous service at all times. Accomplish and maintain the highest quality of food, beverage and services Oversee food presentation, kitchen procedures and other food and service related areas Manage Food and Labor costs. Must set and meet sales goals, weekly inventories, monthly budgets, etc. Assumes responsibility for the day to day operations of the restaurant to ensure efficiency and profitability Follow systems, policies and to provide guidance and implement changes to ensure quality standards Communicate daily to all employees any special instructions, shift meetings, promotions, etc. Coordinates departmental responsibilities, trains all employees. Delegate the appropriate tasks and manage staff workloads. Follow guidelines for operational readiness, follow management flow patterns and check lists Must adapt to different personalities of Guests, vendors and coworkers without losing focus. Must possess high professional ethics. Must have cooperative and consistent levels of communication with BOH, FOH and management. Must understand instructions, read written company memos and communicate with little or no additional direction. Ensure that all equipment is kept clean and in excellent working conditions through personal inspection and by following the restaurant's preventive maintenance program. · 40 - 45 hour / 5 day work week· 12 week Training Program Free On-Shift Meals Paid On-Duty Meal Periods (after completion of training) Compensation: $21.65 - $23.00 per hour Company Character & Culture BMW Management, Inc. is an independent family operator of Sizzler restaurants in California with locations spanning from San Diego to the Greater Sacramento Area. Since our humble beginning in 1983, BMW's exclusive New Generation Sizzler restaurants have enchanted the hearts and minds of our guests. BMW is a cutting edge and visionary restaurant company developing a legendary dining experience for its guests. Their extreme remodels and new ground up buildings demonstrate a hefty dose of innovation and renovation, which has enhanced the brand, and today, resonates with all generations. BMW's secret to Great, Great Service is a Caring Team! If you believe and live by these personal attributes please apply to Join our Team today: Heart of Service! Passion for the Guest! Teachable! Focused on creating positive and memorable relationships! Love to Smile! Sizzler's Craveable Fare BMW's Sizzler steakhouse restaurants proudly serves Certified Angus Beef brand steaks that are cut fresh daily on our premises. Our steaks have unrivaled flavor, juiciness and tenderness and are raised by dedicated family ranchers. Sizzler is where America comes to eat with fresh seafood, delicious chicken and pasta dishes, Hand-crafted Burgers and Sandwiches, slow-cooked BBQ Baby Back Ribs, plus Sizzler's world famous Unlimited Craft Salad Bar featuring premium home-style soups, fresh fruit, healthy craft salads all prepared fresh daily, plus a fun ice cream sundae bar enjoyed by all ages! A favorite slogan we love to say is, “Hello Appetite, We've Been Expecting You”! REAL FOOD. MADE FRESH IN REAL KITCHENS