Shift Manager Jobs in Port Royal, SC

Responsibilities: The General Manager (GM) has overall responsibility for managing daily operations of a single restaurant (24 - 30 employees) ensuring delivery on guest satisfaction, and ensuring desired restaurant outcomes (i.e.,increased sales, profitability, and employee retention). The GM leads the restaurant management team and oversees the financial controls, operations, people development,customer service and company compliance within the restaurant across all shifts. A GM should be able to work long and/or irregular shifts, including extra shifts, as needed, for proper functioning of the restaurant. This position is overseen by a Area Manager (AM) and directly manages Team Members, Shift Leaders and Assistant Managers. Required qualifications: Legally authorized to work in the United States Management skills: hiring and onboarding Management skills: conducting performance reviews Management skills: termination of employment Management skills: writing schedules Management skills: resolving customer complaints Management skills: managing employee conflicts Comfortable handling customer complaints Able to stand for duration of shift Preferred qualifications: 4+ years of experience in the food & restaurant industry 21+ years or older At least high school diploma or equivalent or higher Management skills: supervising employees

About the job OysterLink is the go-to website for sourcing top-tier jobs in the hospitality industry. We're looking for an Assistant Restaurant Manager to join the team at B&D Burgers in Savannah, Georgia. If you are passionate about delivering exceptional customer service, then we'd love to hear from you. At OysterLink, we specialize in connecting the best talent with top-tier opportunities. Our client is seeking an Assistant Restaurant Manager who thrives in a high-energy, team-oriented environment and who can guide their team to exceed guest expectations. This isn't just another Assistant Restaurant Manager job listing. It's an opportunity to deliver exceptional customer service at a top-quality dining establishment in Georgia. What You Will Be Doing Be dedicated to great customer experience Be a role model and hold team members accountable for operational and quality standards Assist in overseeing all restaurant operations Hire, train, retain and develop team members Monitor sales performance and implement strategies to increase store profitability Ensure compliance with company policies and procedures What You Won't Be Doing Working in a static, day-to-day managerial role-this position is for a proactive leader who thrives in dynamic environments Conducting legal compliance audits Handling IT infrastructure or complex systems maintenance Basic Requirements Previous experience working in a restaurant environment Excellent organizational skills with the ability to multitask and prioritize tasks effectively Strong communication and interpersonal skills to interact with customers and employees Ability to work in a fast-paced environment and adapt to changing priorities Proficient in basic math skills for cash handling and inventory management Proof of eligibility to work in the United States Benefits Dental insurance Employee discount Health insurance Paid time off Vision insurance About OysterLink OysterLink is the premier platform for hospitality professionals seeking part-time and full-time opportunities across the U.S. We specialize in matching skilled candidates with employers who value their experience and expertise. Join our network today and find the perfect kitchen management opportunity.

Our client, a large transportation company is seeking to hire a Location Manager for their Savannah, GA location. This position is responsible for ensuring that the store runs efficiently while providing exceptional customer service. The Location Manager will lead a team, manage inventory, and implement strategies to achieve sales goals. Strong leadership and organizational skills are essential for success in this role. Responsibilities: The Location Manager will supervise, coach, and direct employees and provide clients with excellent customer service This position requires a sales and goal oriented, customer centric focus and is responsible for hands-on training, coaching, and motivating of team members at the locations Provide hands on leadership to ensure every customer has an exceptionally positive experience in alignment with the company core values Responsible for driving sales and meeting location specific goals and through coaching and motivating location team members Effectively and efficiently manage fleet utilization and inventory Ensures the team is providing a personalized customer experience in line with the company core values Conduct daily Fleet Inventory management Uphold company standards and procedures Recognize systematic and implement process improvements Handle onsite recruiting, and daily scheduling and management of staff in both locations Take ownership in the success of the location's performance and be the changing force when the location needs improvement, showing care and concern for all interests of the business Qualifications: Sales: 5 years (Required) Management: 5 years (Required) Able to work Monday through Saturday Valid driver's license and acceptable motor vehicle record At least 21 years old and legally authorized to work in the US Excellent communication and customer service skills Detail oriented, process improvement, and analytical problem-solving mindset Proficient in Microsoft office suite and other technologies Enjoy working independently and in a small team setting Excels in customer-facing role Able to work Monday through Saturday High school or equivalent (Required) Compensation: Salary $51,500 Commission eligible Monthly Management Bonus Potential

Assistant Director of Food and Beverage Ready to join a dynamic company in the hospitality and service industry where people help drive the success of the business? Since its inception in 1957, Invited has operated with the central purpose of building relationships and enriching the lives of our members, guests and more than 17,000 employees. We are the largest owner and operator of private clubs nationwide, with 150+ country clubs, city clubs, and athletic clubs. Our Clubs offer first-class amenities, including championship golf courses, modern workspaces, handcrafted cuisine, resort-style pools, state-of-the-art racquet facilities, fitness centers, and much more. Come be a part of this incredible and inclusive team at Invited! Job Summary: The Assistant Director of Food and Beverage is responsible for implementing workflow procedures based on direction from the company's General Manager. Their duties include supervising employees during day-to-day tasks, providing customer support in escalated situations and managing the overall workflow of a workplace. Day-to-Day: Complete scheduled inventories and ensure proper administration processes are followed. Responsible for Front-of-House scheduling and ensuring that they meet budgeted labor targets. Collaborate with the Food and Beverage team to create and implement new ideas. Ensure compliance with federal, state, and local food sanitation and safety regulations. Be knowledgeable about the most updated laws and guidelines and communicate this information to the staff. Assist in selecting and developing a qualified staff of Service Excellence Employees to understand the relationships between value, Member service and satisfaction and Member retention/attrition. Develop Employees for career advancement using Performance Review Systems, Cross Training, and Developmental Planning. Responsible for ensuring the service team is properly trained to deliver exceptional service and to create memorable moments for Members. This could include interactive dining, table-side service, promoting specialty or signature items, etc. Executes all menus, promotions, and programs as outlined by the Director of Food & Beverage in accordance with Club standards. About You: 3 + years in Club management or related field in the Food & Beverage Industry. Bachelor's Degree preferred. Food Handlers Certificate, Alcohol Safety, STAR Service Certification, STAR Trainer Certification, TABC Certification, and CPR Certification preferred. Deals with highly confidential material (i.e. Member/Employee Data). Service STAR Training, Alcohol Management. Computer literacy and Spreadsheet knowledge are required. Computer skills, good communication skills, and the ability to be a strong leader are also required. Professional indoor office/Club environment. Compensation Package: Competitive Salary Range; Bonus Potential; Comprehensive Benefits including Medical, Dental, and Vision; 401k Retirement Plan; Ongoing Training and Development. Join our dynamic team and unlock abundant opportunities for personal and professional growth within the private Club industry! Have more questions? Check out our Invited Jobs website to get more details about ClubLife, the Employee Experience, Company Benefits, and Our Culture. Be a part of our Social Networks: LinkedIn Instagram Twitter Facebook Invited is an Equal Employment Opportunity Employer The job posting outlines the general requirements for this position and is not a comprehensive list of duties, responsibilities, or requirements. Additional duties not mentioned here may be assigned as needed to ensure the smooth operation of the Club.

div class="iCIMS_JobContent" h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" pAn inspiring career awaits you! br/ br/The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired!/pp /pp Grand Performers may enjoy a range of benefits, including:/pulli Marriott Employee Discounts Worldwide/lili Competitive Wage amp; Discretionary Bonus Program/lili Medical, Dental, Vision Insurance/lili Company-Sponsored Life Insurance/lili Short amp; Long-Term Disability Insurance/lili Tuition Reimbursement Program/lili 401(K) with Discretionary Company Matching Contributions/lili Employee Assistance Program/li/ul /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" prestrong JOB SUMMARY/strong/prep The overall objective and purpose of the Director of Outlets position is to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable Famp;B department and high-quality products and service levels. The incumbent is responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food amp; Beverage Department in support of the mission, core values, standards and goals established by the company./pp /ppstrong STANDARDS amp; CULTURE/strong/pp /pp Individuals must serve as a cultural ambassador by upholding and promoting our standards. /pp /ppstrong Image amp; Presence/strong: Our team is sophisticated and purposeful in their communication and body language. br/strong Service/strong: Intuitive: Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. br/strong Performance/strong: Extraordinary. Our team rises to outperform and consistently be at our best for even better. /pprestrong CORE RESPONSIBILITY/strong/prepem Primary areas of responsibility include, but are not limited to the following:/em/pp /pp• Oversees the day-to-day operations of the outlet's service staff ensuring that the total guest experience is second to none. br/• 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.br/• Participate in and submit accurate beverage and retail inventories on monthly basis per direction of hotel controller and Director of Food and Beverage/ Director of operations. br/• Participate in and submit accurate china glass and silverware inventory on quarterly basis per direction of hotel controller and Director of Food and Beverage/Director of Operations. br/• Assist in monitoring of revenue and expense forecasting in KHMS for responsible areas including all areas of the Food and Beverage operations.br/• Supervises daily Outlet operations, maintains sanitation standards and assists service staff on the floor during peak meal periods. br/• Arrange meetings on daily basis to speak about the desirable changes in the interest of the staff to ensure smooth functioning of the orders.br/• Responsible to handle the inside matters to enhance the image of the hotel industry in the satisfaction of the consumers.br/• Monitor and control payroll and other expensesbr/• Helps with directing food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction.br/• Participate in weekly department head meetings, Event Order meetings and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction.br/• Strives to continually improve guest and Grand Performers satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.br/• Ensures corrective action is taken to continuously improve service results.br/• Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends discipline when appropriate.br/• Ensures compliance with all food amp; beverage policies, standards and procedures by training, supervising, follow-up and hands on management.br/• Maintains service and sanitation standards in restaurants, bars/lounges, Starbucks and room service areas.br/• Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.br/• All other duties as assigned, planned or un-planned./p /div /div /div h2 class="iCIMS_InfoMsg iCIMS_InfoField_Job" /h2 div class="iCIMS_InfoMsg iCIMS_InfoMsg_Job" div class="iCIMS_Expandable_Container" div class="iCIMS_Expandable_Text" pstrong KNOWLEDGE, SKILLS, AND ABILITIES /strong/pp /ppem To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent./em/pp /pp• Strategic business leader - Works strategically to devise plans in alignment with organizational goals.br/• Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.br/• Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.br/• Leads with courage - Provides a culture of accountability.br/• Ability to prioritize and organize work assignmentsbr/• Ability to work well in stressful, high-pressure situationsbr/• Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals.br/• Knowledge of Database software; Internet software; Inventory software; Order processing systems; Spreadsheet software and Word Processing software.br/• Must possess excellent computer skills, including Microsoft Word, Excel, and Outlookbr/• Requires good communication skills, both verbal and writtenbr/• Ability to respond promptly to customer needs.br/• Thorough knowledge of Food and Wine, as well as Beer, liquor, Coffee and mixed drinks.br/• Ability to maintain and build relationships with existing and potential clients as well as industry contactsbr/• Proficient in POS systems and programingbr/• Proficient in Open Table reservation systembr/• Proficient in payroll systems and labor management toolsbr/• Proficient in understanding a Pamp;L statement and in identifying areas of opportunities for improvement br/• Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public./pp /ppstrong KEY PARTNERSHIPS/strong/ppem To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support. /em/pp /pp• Director of Food and Beverage/Director of Operationsbr/• Executive Chefbr/• Front Office Managerbr/• Controller/pp /ppstrong MINIMUM QUALIFICATIONS/strong/ppem Education, Certifications, Work Experience: /emstrongbr//strong/pp /pp• Bachelor's degree in Business or related training equivalent - requiredbr/• Minimum of 5 experience in Front of House, fine dining Food amp; Beverage operations - requiredbr/• 3+ years of relevant work experience in similar scope and title - requiredbr/• Experience within luxury brand/markets - requiredbr/• Manager food safety certification and TIPS training certification - preferred or attained within 30 days/pp /ppstrong SUPERVISORY RESPONSIBILITIES/strong/ppem Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. /em/pp /pp• Food amp; Beverage Managers and supervisors/pp /ppstrong WORK ENVIRONMENT /strong/ppem The work environment/conditions described herein are representative of those that an incumbent may experience./em/pp /pp• Must be comfortable working in a shared space, with constant noise, without the use of a private office.br/• Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism amp; collaboration.br/• Schedules may vary from week to week based on business demands in excess of 55 hours with or without notice.br/• Must be able to work safely in a kitchen environment with high temperatures and humidity/pp /ppstrong PHYSICAL DEMANDS/strong/ppem The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job./em *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions amp; physical demands of this role./pp /pp• While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis.br/• Push, pull, and lift up to 50lbs on a weekly basis.br/• While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time. /pblockquoteh6strongThe Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics./strong/h6/blockquote /div /div /div /div

ESSENTIAL DUTIES AND RESPONSIBILITIES Assist with the daily operations of the Banquet Department, including providing support and guidance to banquet staff to ensure a successful and effective operation ending in a positive guest experience. Duties included, but not limited to: Assist with the daily operation of the Banquet Department, to include, recruiting, scheduling, staffing, and supervision of all staff. Act as a liaison for the Resort and be the point of contact for clients during their events Assist with the planning and execution of all banquet events. Assist with the development and implementation of the training manual to ensure a high quality presentation and level of customer service within the banquet service team. Assist with the management of the inventory, control, and breakage/loss, reduction of china, glass and silver as it related to function services and banquet services. Provide daily support and guidance to Banquet Associates as well as monitor job performance to ensure a successful meeting/banquet experience for the guest. Maintain a high level of service by constantly training and coaching all Banquet staff. Assist the Banquet Manager with the inspection and oversight of all function space, public areas, and service areas on all banquet levels. Coordinate with housekeeping and engineering to ensure the highest level of product delivery. Assist in month end inventories as scheduled. Attend BEO and Resume meeting in absence of Banquet Manager and review all information to staff. Work with all other departments to execute client events and meetings. QUALIFICATIONS Bachelor's Degree preferred. Minimum of 3-5 years Banquet experience. Must have prior knowledge of wine and spirits. Minimum 3 years in a Supervisory or Management role. Ability to satisfactorily communicate in English with guests, management and co-workers to their understanding. Ability to provide legible communication. Must possess great attention to detail. Ability to maintain good coordination while serving guests promptly. Ability to perform job functions with minimal supervision. Ability to work independently or as a part of a team.

div class="location" /h2 pThe Food Services Director Certified Dietary Manager plans, organizes, develops, and directs the overall operations of food services to ensure daily provision of quality nutritional services in accordance with all applicable laws, regulations, and Life Care standards./p h2 id="education-experience-and-licensure-requirements"Education, Experience, and Licensure Requirements/h2 ul li CDM or State approved course in food services/li li Current certification as a Certified Dietary Manager in applicable State. Must maintain an active certification in good standing throughout employment./li li One (1) year experience in post acute care food service/li li Minimum two (2) years' supervisory experience/li /ul h2 id="specific-job-requirements"Specific Job Requirements/h2 ul li Make independent decisions when circumstances warrant such action/li li Knowledgeable of practices and procedures as well as the laws, regulations, and guidelines governing functions in the post acute care facility/li li Implement and interpret the programs, goals, objectives, policies, and procedures of the department/li li Perform proficiently in all competency areas including but not limited to: patient rights, and safety and sanitation/li li Maintains professional working relationships with all associates, vendors, etc./li li Maintains confidentiality of all proprietary and/or confidential information/li li Understand and follow company policies including harassment and compliance procedures/li li Displays integrity and professionalism by adhering to Life Care's em Code of Conduct/em and completes mandatory em Code of Conduct/em and other appropriate compliance training/li /ul h2 id="essential-functions"Essential Functions/h2 ul li Test cooked food for taste, temperature, and smell/li li Ensure menus are served as written and approved by Registered Dietitian/li li Plan and direct food service staff to prepare and serve high quality food on time and at proper temperature for meals and snacks/li li Ensure that the patient's physician ordered diets are prepared and served accurately at meals and snacks/li li Order food, supplies, and equipment for food preparation and service, reviewing all deliveries of food for quality, proper amounts, and pricing/li li Recruit, select, train, counsel, and supervise food service staff/li li Complete nutrition documentation timely and accurately/li li Participate in interdisciplinary patient care meetings involving nutrition/li li Assist the Registered Dietitian in the collection of nutrition information and any other pertinent information/li li Effectively manage and operate within budget/li li Exhibit excellent customer service and a positive attitude towards patients/li li Assist in the evacuation of patients/li li Demonstrate dependable, regular attendance/li li Concentrate and use reasoning skills and good judgment/li li Communicate and function productively on an interdisciplinary team/li li Sit, stand, bend, lift, push, pull, stoop, walk, reach, and move intermittently during working hours/li li Read, write, speak, and understand the English language/li /ul pAn Equal Opportunity Employer/p/div

Donatos Pizza is a growing company looking for great enthusiastic employees. We also want employees looking to grow with the company as we expand. We offer flexible hours and competitive pay. The Shift Manager is responsible for Quality and Services systems in the restaurant. Shift Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Shift Manager may open or close the restaurant in the absence of a salaried Manager, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers and Assets. Requirements: * Must be able to perform the essential functions of this position safely while meeting productivity standards * Able to stand and/or walk entire shift * Able to lift up to 50 pounds occasionally * Occasional bending and twisting * 1-year experience as Shift Lead or Manager or Donatos equivalent experience * Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses * Can execute all items on the Shift Manager readiness checklist * Duties & Responsibilities: * Interacts with and listens to customers attentively and enthusiastically. * Anticipates the needs of the customers at all access points and removes existing or potential service barriers. * Displays caring and empathy for customers and follows correct steps when resolving complaints. * Ensures the team delivers all elements of Donatos Service Behaviors. * Contributes to the team morale by displaying enthusiasm and commitment by word and action. * Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. * Ensures customers receive their orders accurately and within the quoted promise times. * Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). * Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). * Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). * Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. * Manages food, labor and costs through training and coaching. * Acts in a timely and decisive manner to adjust staffing for business volume changes. * Controls food cost components of waste, prep, weights, portioning, and theft during shifts. * Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. * Knows, enforces, and educates Associates on all applicable labor laws. * Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. * Trains and enforces correct cash control procedures. * Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. * Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. * Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. * Uses proper security and verification procedures when handling deposits and safe contents. * Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. * Manages dough and day dots to ensure the best quality. * Properly executes, enforces, and manages food safety and sanitation requirements. *

The Shift Manager is responsible for Quality and Services systems in the restaurant. Shift Managers coach and train Donatos Associates to produce the highest quality food and to provide friendly and honest service. The Shift Manager may open or close the restaurant in the absence of a salaried Manager, ensuring a quality opening and/or closing by completing administrative responsibilities while maximizing the safety and security of our Associates, Customers and Assets. Requirements: Must be able to perform the essential functions of this position safely while meeting productivity standards Able to stand and/or walk entire shift Able to lift up to 50 pounds occasionally Occasional bending and twisting 1-year experience as Shift Lead or Manager or Donatos equivalent experience Successful Completion of Donatos M.I.T. Program and all corresponding certifications, Shift Manager E-learning modules, and food safe handler's courses Can execute all items on the Shift Manager readiness checklist Duties & Responsibilities: Interacts with and listens to customers attentively and enthusiastically. Anticipates the needs of the customers at all access points and removes existing or potential service barriers. Displays caring and empathy for customers and follows correct steps when resolving complaints. Ensures the team delivers all elements of Donatos Service Behaviors. Contributes to the team morale by displaying enthusiasm and commitment by word and action. Properly trains new Associates to execute Donatos standards and processes to understand their roles in fulfilling the Mission, Promise, and Values. Ensures customers receive their orders accurately and within the quoted promise times. Ensures shift execution (pre/post-shift checklists, game plans, and dough plans). Understands and coaches the principle drivers for People, Promise and Prosperity (positive environment, scale usage, etc.). Models performance standards (primary responsibility to direct & coach, secondary responsibility to assist). Takes personal responsibility and ownership for managing Product Quality, Service, and Prosperity. Manages food, labor and costs through training and coaching. Acts in a timely and decisive manner to adjust staffing for business volume changes. Controls food cost components of waste, prep, weights, portioning, and theft during shifts. Demonstrates, trains, and enforces operating norms, including but not limited to uniform policy, attendance, safety procedures, cleanliness. Knows, enforces, and educates Associates on all applicable labor laws. Opens and/or closes the restaurant with proper administrative procedures and completes assigned paperwork. Trains and enforces correct cash control procedures. Assumes responsibility for inventory of all stocked items, vendor orders, and invoice processing. Ensures Associates understand and follow the food safety & personal hygiene standards required by Donatos and the local Health Department. Manages the people, product, and equipment in the restaurant to deliver the Mission & Promise. Uses proper security and verification procedures when handling deposits and safe contents. Effectively uses Donatos' pre-shift and shift job aids and tools to ensure optimum product quality. Manages dough and day dots to ensure the best quality. Properly executes, enforces, and manages food safety and sanitation requirements.

Palmetto Bluff is nestled along the May River in the Lowcountry of South Carolina between Hilton Head Island and Savannah. As an award-winning 20,000-acre development, the development encompasses a private member-only club, which includes a marina, restaurants, an equestrian center, a shooting club, a Jack Nicklaus Signature Golf Course and King Collins 9 Hole Course, a lawn and racquet club, and more. In addition, Palmetto Bluff has an extensive nature preserve, walking trails, retail shopping, and a vibrant village, all of which pay homage to the region's rich heritage. Job Summary: The Banquet Server position will require you to interact one on one with the guests, take their orders, make cocktails utilizing company service standards, and ensure guest satisfaction. This role will contribute to the organization as an active business partner that is responsible for supporting the company's goals, objectives, vision, mission, and values. Benefits: We offer excellent benefits, including an incredible employer contribution towards medical, dental, and vision coverage which begins on the 1st of the month following your date of hire! Other benefits include a 401(k) Plan, with an employer matching contribution, paid life & disability coverage, and more. Essential Job Functions: Job duties include, although are not limited to: Assist in the setup, arrangement, and break down of banquet area, ensuring tables, chairs, linens, silverware, and glassware are properly set according to event specifications. Consistently following Food & Beverage/Banquet sequence of service utilizing all proper procedures standardized by venue managers and chefs Guiding guests through all phases of their experience at the venue while commanding full menu knowledge and preparation methods at all times Cleaning of all equipment, tools, and supplies and maintaining equipment in good working order while following all procedures and policies set forth by the company, division, department and County health department Working as a team and effectively communicating with management, bartenders and service staff in order to fulfill and address any issues or needs requested by guests and or other Associates Always being positive, showing enthusiasm, being humble, being thankful, and being respectful to all team members, members and guests Qualifications: Two (2) years' experience in a similar banquet/fine dining environment Must possess good attitude, attention to detail, and ability to work under pressure Excellent customer service skills and an in-depth knowledge of Spirits, Wine and Food are required Ability to read and write in English proficiently as well as having basic math skills and the ability to use a calculator Must be 18 years of age Preferred Tips and Food Handlers cards Preferred Bartending and server experience Physical Requirements: Must be able to bend, stoop, squat and stretch to fulfill tasks. Must be physically able to lift and carry heavy trays and equipment as well as delicate china and glassware up to 50 lbs. you must be physically able to walk without assistance on various surfaces for an extended period of time. This position requires manual dexterity, grasping, writing, standing, sitting, walking, repetitive motions, bending, and climbing. Palmetto Bluff is proud to be an EEO Employer and participates in E-Verify.

HUDDLE HOUSE is a unique member of the communities it serves. The bonds created between our team members and our customers are unlike those seen in most other chain restaurants. Our Company Purpose reflects this unique element of the Huddle House dining experience: Bringing Friends and Families Together over Delicious Food Served from the Heart. At Huddle House, we believe it's "YOUR HOUSE. YOUR KITCHEN." Huddle House is the place where the guest is the boss. We're giving families across America a place that gives them exactly what they want: freshly prepared food, any way they like it. Whether it's a quick bite before work, or a place to sit, chat and laugh with family and friends, we tell guests: "Get comfortable…this is YOUR HOUSE and YOUR KITCHEN". JOB SUMMARY The Shift Manager will oversee the day to day operation and direction of team members during assigned shifts to ensure outstanding service and guest satisfaction. The incumbent will be responsible for restaurant operations during shifts when management is not present. This person will be expected to provide excellent customer service at all times and will be a strong teammate to our franchise partner. RESPONSIBILITIES * Manage each shift and the issues that occur during the shift such as tardy employees, customer complaints, food delivery, etc. * Complete all daily paperwork at the unit level including red book information, shift inventories and all other necessary paperwork to insure the unit's profitability * Maintain the highest standards of cleanliness and sanitation in your unit * Enforce all brands standards, company policies and procedures * Train all levels of staff in proper operations of the unit for POS systems and back of house functions to all levels of front of house operations * Ensure that each customer is completely satisfied during their visit * Represent the company with professionalism at all times QUALIFICATIONS * Ability to communicate effectively with all hourly associates * Ability to cover all shifts during the normal operation of the unit * Previous restaurant experience required OUR VALUES * Commitment to Excellence * Work Hard * Teamwork * Make a Difference * Have Fun

REPORTS TO: General Manager STATEMENT: This position is fully accountable for the profitable operation of a specific shift designated by the General Manager while adhering to all company guidelines and regulations. Ensure the restaurant is in full compliance to all local, state and federal regulations to include health regulations, hour and wage regulations, age restrictions, fair employment practices, ADA and any other appropriate regulations required for the legal operation of the business. Ensure knowledge, adherence and enforcement of all Firehouse Subs Policies and Procedures. Ensures the profitability of the business by operation shifts within established guidelines and requirements for food cost, labor, controllables, utilities and sales growth. Providing leadership to the restaurant team to consistently meet standards of superior guest service, quality and cleanliness while embracing the Firehouse Subs “culture” and mission and vision statements. Assists the GM in coordinating and implementing current operations game plans and company initiatives in a profitable and timely manner. Participates in interviewing, hiring, training and disciplining employees under the guidance of the GM. Ensure all required programs, reports and legal documents are accurate, complete and accomplished on schedule. Actively participates in all Public Safety Foundation initiatives. Represents Firehouse Subs in a professional, positive manner at all times. Communicates effectively to the GM/Owner any and all issues that may impact our business. Able to work on their feet for up to 13 hours at a time. Able to lift up to 50 lbs. Any other duties assigned by GM/Owner. MUST INCLUDE A RESUME! Firehouse Subs is a restaurant chain with a passion for hearty and flavorful food, heartfelt service and public safety. Founded in Jacksonville, Florida in 1994 by brothers and former firefighters Chris Sorensen and Robin Sorensen, Firehouse Subs is a brand built on decades of fire and police service, hot and hearty subs piled high with the highest quality meats and cheeses, and its commitment to saving lives through the establishment of the non-profit Firehouse Subs Public Safety Foundation . The founders are the real deal, the food is their creation and the brand is a family of franchise operators who share their same passion for generously serving food and community. For the third consecutive year, based on recent Technomic Insight consumer data, Firehouse Subs was named the No.1 brand in the restaurant industry that "Supports Local Community Activities." This year, Firehouse of America and Firehouse Subs suppliers will together donate a portion of purchases at Firehouse Subs locations to the Firehouse Subs Public Safety Foundation for the purchase of lifesaving equipment, with a minimum donation of $1 million. Our mission is to carry on our commitment to and passion for: Hearty and Flavorful Food Heartfelt Service, and Public Safety This franchise is independently owned and operated by a franchisee. Your application will go directly to the franchise restaurant, and all hiring decisions will be made by the management of this franchise restaurant. All inquiries about employment at this franchise restaurant should be made directly to the restaurant, and not to Firehouse Subs Corporate.

A Shift Manager is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Shift Manager must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Execution ✓ Accountable for ensuring we are not out of food in the restaurant (take action) ✓ Ensures team members are in proper uniform and following the proper uniform guidelines ✓ Ensures all open and unopened product is labeled ✓ Daily curb appeal walkthrough ✓ Windows clean without fingerprints ✓ All equipment working ✓ Proper handwashing ✓ All food safety standards are followed ✓ LTO execution ✓ Leadership; primary and secondary responsibilities: leading team members when MOD ✓ Accountable for team members following procedures during the shift ✓ Setting daily shift goals and communicating them using a shift huddle/huddle board ✓ Talks team into and out of position -TIP TOP ✓ At least 2 Travel paths completed during the shift ✓ Guest surveys during the shift-ACR ✓ Table touches/guest interaction ✓ Resolving guest issues using H.E.A.R.T. Administrative Work ✓ Complete all Tasks in Zenput - all HACCP logs were completed during the shift ✓ Check emails ✓ Counting the safe ✓ Counting the registers ✓ Daily production planning ✓ Daily Inventory ✓ Position planning and execution (Shift to Assist form) ✓ Written documentation of team member issues ✓ Check-in deliveries ✓ Daily login to the rSuccess Dashboard via the Scoop Restaurant Follow Up ✓ Communicating with the other department managers if one of their team members is not doing their job or if any equipment maintenance issues ✓ Before leaving for the day, ensure the restaurant is left neat, clean, and organized for the next shift Benefits: Dental insurance Employee discount Health insurance Life insurance Paid time off Vision insurance

Statement of Purpose: The Shift Manager is responsible for assisting the execution of daily operations activities. The following provides an overview of the basic responsibilities of a Shift Manager; however, with each certification you will be qualified and expected to provide additional leadership in one or more additional areas (Open/Close, Kitchen and/or Customer Service). The Shift Manager is responsible for overall restaurant effectiveness. As needed, you may be assigned other managerial and supervisory responsibilities, including performing as the Ops Leader. The Shift Manager is responsible for managing shifts as well as operating and maintaining the restaurant to maximize profitability and customer satisfaction. ACCOUNTABILITIES: Sales and Profits Builds sales by promoting customer satisfaction. Manages costs by communicating and monitoring crew prep and production levels. Tracks waste levels using established procedures. Staffing Develops crew members to meet Q.S.C. standards and procedures. Uses shift plan to organize and manage crew before and during shifts. Maintains current accurate crewmember roster. Quality Monitors product quality during shift by talking with customers during walk-throughs and when working off-line. Monitors product quality by managing crew performance and providing specific feedback. Service Takes service times and determines efficiency. Trains crew to respond promptly to customer needs. Trains crew in customer courtesy. Evaluates slow production points and takes corrective action. Manages shift to meet service goals and customer satisfaction. Cleanliness Trains crew to maintain restaurant cleanliness during shift. Follows, manages and evaluates restaurant cleaning plan; reports status to the Restaurant Manager or General Manager. Training Assists the Restaurant Manager or General Manager in training crew in new products. Assists the Restaurant Manager or General Manager in executing the Crew Orientation and Training process. Assists the Restaurant Manager or General Manager in training new crew in position skills and to meet company standards. Cross-trains crew as necessary for efficient coverage of positions during shifts. Conducts specific training to resolve problems (i.e., food cost). Controls Follows flowcharts, prep, and "build-to" charts. Monitors inventory levels to ensure product availability; orders product as projected. Manages security of cash, product and equipment during shifts. Follows restaurant priorities set by the Restaurant Manager or General Manager. Follows restaurant plan set by the Restaurant Manager or General Manager. Identifies and solves problems affecting sales and profits. Manages shift to consistent Q.S.C. level of 80% or better. Policies and Procedures Follows all procedures outlined in the Operations Manual. Maintains safe working conditions in restaurant as outlined by company policies and procedures. Follows and enforces company policies for cash control. Reports accidents promptly and accurately. Follows procedures for resolving operational problems indicated by Health Department Inspections. Knows register procedures for discounts and promotions. Manages shifts effectively using "Managing Better Shifts (MBS)" or similar checklist. Administration Performs administrative duties as required by the Restaurant Manager or General Manager. Maintenance Follows guidelines of the Preventative Maintenance Program. Follows procedures for reporting and documenting maintenance problems. Employee Relations Uses consistent practices in managing performance problems with the crew. Manages crew in a manner which maximizes retention. Follows company grievance process. Follows restaurant plan to reduce crew turnover. Provides consistent communication between crew and management personnel. Performance Management Takes appropriate corrective action in response to performance problems of crew; notifies the appropriate manager. EMPLOYMENT STANDARDS: Knowledge Wendy's operating systems and procedures. Wendy's policies and procedures related to job responsibilities. Supervisory practices. Crew Orientation and Training program. Federal, state and local employment laws. Education College degree or equivalent experience in operations. Experience 6 months experience in the restaurant industry. Valid Drivers License Must be able to perform all restaurant operations positions/functions Other Physical Requirements Must be at least 18 years of age Ability to quickly become knowledgeable about and able to train others in Wendy's systems (i.e., WeLearn, etc) and on employee development programs The Shift Manager position requires standing for long periods of time without a break The Shift Manager job requires being able to meet the requirements of all subordinate positions. Physical inspections of all areas of restaurant Ability to work, concentrate and perform duties accurately in a fast paced environment that may involve noise and hot/cold temperatures or other elements. Must be able to stand for prolonged periods of time. Position requires the use of a headset. Frequent lifting and carrying (up to 25-50 pounds, as necessary), reaching, pushing, pulling, bending, kneeling and stooping is involved Ability to multi-task while maintaining composure and giving sound advice and direction. Must be able to take direction, give direction, work well in a team environment and have a strong customer orientation focus. Must exhibit professionalism, composure, and discretion when expediting or resolving all customer related concerns and issues Flexibility to work a 40+ hour work week. Must be available to report to work promptly and regularly, and to work all day parts and days of the week. Must have and maintain ServSafe certification Move and inspect all supplies in restaurant

LUV Car Wash was founded in Sept of 2021, and we have rapidly grown to over 70 locations in 6 states, including CA, NV, FL, GA, PA, and NJ. We are looking to add a Shift Supervisor to our growing team to help us continue our mission to become the best car wash in the industry. Benefits: *401K match *Health Benefits/HSA Vision *Dental Life insurance Vacation/Sick Time or PTO Employee Discount program Employee Assistance Program (*Some benefits require a 1 year measurement period or age requirement) General Summary of Duties: The Shift Supervisor will safely direct guests and vehicles onto the car wash conveyor and discuss the membership options with all customers of LUV Car Wash. The Shift Supervisor will also be responsible for opening / closing procedures, supervising daily duties at LUV Car Wash, and maintaining a safe and clean environment for all LUV customers. Reports to: General Manager FLSA Status: Non-Exempt Physical Demands: Physical ability to move equipment and tools as needed. Must be able to lift min 30 pounds. Work in changing environments Stand full shift. Must have basic knowledge of the features of cars. Essential Functions: Maintain a regular and reliable level of attendance and punctuality. Assisting customers at the self-service kiosks on property. Market and brand the LUV membership options. Open / Close operations daily. Cleaning the tunnel and equipment. Perform miscellaneous job-related duties as assigned. Understand and follow LUV policies and procedures. Job holder must demonstrate current competencies applicable to the job position. Every employee is required to remain updated on company policies and affairs through appropriate sources, such as the internal employee website. Requirements Requirements: 18 years of age or older preferred. Physical ability to move equipment and tools as needed. Must be able to lift min 30 pounds. Must be Professional in appearance and attitude. Able to work outdoors in all types of weather. Attention to detail regarding safety and hazards.

At CVS Health, we're building a world of health around every consumer and surrounding ourselves with dedicated colleagues who are passionate about transforming health care. As the nation's leading health solutions company, we reach millions of Americans through our local presence, digital channels and more than 300,000 purpose-driven colleagues - caring for people where, when and how they choose in a way that is uniquely more connected, more convenient and more compassionate. And we do it all with heart, each and every day. Position Summary The Shift Supervisor Trainee role is an entry-level, short-term role that prepares an employee to perform a higher-level supervisory role, such as Operations Supervisor or Shift Supervisor. The Shift Supervisor Trainee performs work as directed in order to prepare for future supervisory responsibilities, completes basic operations and management skills training, and also learns about key aspects of the business (e.g., building customer loyalty through exceptional service) and CVS/pharmacy culture. Upon successful completion of the training program, Shift Supervisor Trainees are eligible to be considered for promotion to open Operations Supervisor or Shift Supervisor positions. These key leadership roles support the CVS Store Management team in driving store execution and performance while building consumer loyalty to CVS/pharmacy through a focus on excellent customer service. When there is no manager onsite, the Operations Supervisor or Shift Supervisor leads the store staff, ensures that store operations run smoothly, and is responsible for ensuring the completion of all opening and closing procedures. Essential Functions: 1. Management Work effectively with store management and store crews Supervise the store's crew through assigning, directing and following up of all activities Effectively communicate information both to and from store management and crews 2. Customer Service Assist customers with their questions, problems and complaints Promote CVS customer service culture. (Greet, offer help, and thank) Handle all customer relations issues in accordance with company policy and promote a positive shopping experience for all CVS customers Maintain customer/patient confidentiality Required Qualifications Deductive reasoning ability, analytical skills and computer skills. Advanced communication skills. Ability to work a flexible schedule, including some early morning, overnight and weekend shifts, to work overtime as needed. Preferred Qualifications Experience in retail Education High School diploma or equivalent preferred but not required. Anticipated Weekly Hours 20 Time Type Part time Pay Range The typical pay range for this role is: $16.00 - $23.00 This pay range represents the base hourly rate or base annual full-time salary for all positions in the job grade within which this position falls. The actual base salary offer will depend on a variety of factors including experience, education, geography and other relevant factors. Our people fuel our future. Our teams reflect the customers, patients, members and communities we serve and we are committed to fostering a workplace where every colleague feels valued and that they belong. Great benefits for great people We take pride in our comprehensive and competitive mix of pay and benefits - investing in the physical, emotional and financial wellness of our colleagues and their families to help them be the healthiest they can be. In addition to our competitive wages, our great benefits include: Affordable medical plan options, a 401(k) plan (including matching company contributions), and an employee stock purchase plan. No-cost programs for all colleagues including wellness screenings, tobacco cessation and weight management programs, confidential counseling and financial coaching. Benefit solutions that address the different needs and preferences of our colleagues including paid time off, flexible work schedules, family leave, dependent care resources, colleague assistance programs, tuition assistance, retiree medical access and many other benefits depending on eligibility. For more information, visit ***************************************** We anticipate the application window for this opening will close on: 06/26/2025 Qualified applicants with arrest or conviction records will be considered for employment in accordance with all federal, state and local laws.

TICO is an equipment logistics solutions company that has been in business since 1946. While based out of Savannah, TICO has locations throughout the coastal and interior United States. Our Port business is expanding, and we are looking for a First Shift Supervisor for our Garden City location. We are grateful to be Transportation Essential Workers while continuing to grow our organization during these unique times. The Operations Department provides 24/7 coverage to our Port partners so there is an opportunity to find a time frame that fits your schedule and work/life balance. You must: · Pass a background check and drug screen. · Possess a valid driver's license. · Be able to obtain a TWIC card. ESSENTIAL DUTIES AND RESPONSIBILITIES Schedule and direct subordinate(s) in inspection, service, fueling, and shuttling/dispatch of terminal tractors and trailers, and manage problems which arise in these areas. Interpret and administer company policies, standard operating procedures, and safety regulations. Analyze and resolve work problems or assist subordinate(s) in problem resolution. Manage shift response to leased equipment breakdowns. Investigate and report all incidents and accidents involving company property or persons. Maintain records of work hours, supplies utilized, and work performed. Prepare reports as needed. Develop and maintain relationships with customers and other agencies, communicating in a professional manner and resolving service issues and any disputes. Performs all duties of supervised employees as needed. Comply with Company/Agency policy/procedures and maintain a clean and safe work environment. Wear required personal protective equipment during the performance of job duties. Strong communication and organizational skills are required to coordinate, supervise, manage, or train others to accomplish Company goals. Must be able to identify the developmental needs of employees under supervision, and provide coaching, mentoring, or otherwise help others to improve their knowledge or skills. Must be able to adapt to rapidly changing work conditions, adjusting work activities of those under supervision to meet changing demand for equipment/services. They must be flexible about working conditions and working areas. This position requires knowledge of principles and processes for providing customers and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. The ability to keep a cool head in a crisis is essential. Supervisory/Management experience is a plus, especially with 24/7 operations, heavy equipment, Port terminals, people, and vehicular maintenance. Other duties may be assigned. We offer a comprehensive benefits package to our employees and their families which include health, dental, vision, disability, life insurance, 401K, vacation, and paid holidays. TICO is a Drug-Free Workplace. To learn more about TICO, visit our website at ********************* Join us today!

An inspiring career awaits you! The Kessler Collection is a portfolio of luxury boutique hotels, unique restaurants and experiences with a Bohemian twist. The collection's captivating hotels feature curated art, original music, unique architecture and stories around every corner, all located in destinations people want to be. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being. We believe people want to be inspired! Grand Performers may enjoy a range of benefits, including: Marriott Employee Discounts Worldwide Competitive Wage & Discretionary Bonus Program Medical, Dental, Vision Insurance Company-Sponsored Life Insurance Short & Long-Term Disability Insurance Tuition Reimbursement Program 401(K) with Discretionary Company Matching Contributions Employee Assistance Program JOB SUMMARY The overall objective and purpose of the Director of Outlets position is to coordinate, supervise and direct all property food and beverage operations while maintaining a profitable F&B department and high-quality products and service levels. The incumbent is responsible for marketing creative ideas to promote business; reduce turnover; maintain revenue and payroll budgets and meet budgeted productivity while keeping quality consistent with Company standards. They are to provide inspiring and strategic leadership while directing the activities of the Food & Beverage Department in support of the mission, core values, standards and goals established by the company. STANDARDS & CULTURE Individuals must serve as a cultural ambassador by upholding and promoting our standards. Image & Presence: Our team is sophisticated and purposeful in their communication and body language. Service: Intuitive: Our team inspires the guest (and Grand Performer) experience with warmth and deliberate elegance. Performance: Extraordinary. Our team rises to outperform and consistently be at our best for even better. CORE RESPONSIBILITY Primary areas of responsibility include, but are not limited to the following: • Oversees the day-to-day operations of the outlet's 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 retail inventories on monthly basis per direction of hotel controller and Director of Food and Beverage/ Director of operations. • Participate in and submit accurate china glass and silverware inventory on quarterly basis per direction of hotel controller and Director of Food and Beverage/Director of Operations. • Assist in monitoring of revenue and expense forecasting in KHMS for responsible areas including all areas of the Food and Beverage operations. • Supervises daily Outlet operations, maintains sanitation standards and assists service staff on the floor during peak meal periods. • Arrange meetings on daily basis to speak about the desirable changes in the interest of the staff to ensure smooth functioning of the orders. • Responsible to handle the inside matters to enhance the image of the hotel industry in the satisfaction of the consumers. • Monitor and control payroll and other expenses • Helps with directing food and beverage services organizational strategies by contributing information, analysis, and recommendations to functional strategic thinking and direction. • Participate in weekly department head meetings, Event Order meetings and individual meetings as needed to meet business plan objectives and provide the appropriate communication and direction. • Strives to continually improve guest and Grand Performers satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. • Ensures corrective action is taken to continuously improve service results. • Interviews, schedules, trains, develops, empowers, coaches and counsels, resolves problems, provides open communication, and recommends 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 restaurants, bars/lounges, Starbucks and room service areas. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • All other duties as assigned, planned or un-planned. KNOWLEDGE, SKILLS, AND ABILITIES To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent. • Strategic business leader - Works strategically to devise plans in alignment with organizational goals. • Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects. • Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection. • Leads with courage - Provides a culture of accountability. • Ability to prioritize and organize work assignments • Ability to work well in stressful, high-pressure situations • Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals. • Knowledge of Database software; Internet software; Inventory software; Order processing systems; Spreadsheet software and Word Processing software. • Must possess excellent computer skills, including Microsoft Word, Excel, and Outlook • Requires good communication skills, both verbal and written • Ability to respond promptly to customer needs. • Thorough knowledge of Food and Wine, as well as Beer, liquor, Coffee and mixed drinks. • Ability to maintain and build relationships with existing and potential clients as well as industry contacts • Proficient in POS systems and programing • Proficient in Open Table reservation system • Proficient in payroll systems and labor management tools • Proficient in understanding a P&L statement and in identifying areas of opportunities for improvement • Ability to effectively present information and respond to questions from groups of managers, clients, customers, and the general public. KEY PARTNERSHIPS To perform this role successfully, an individual must cultivate successful relationships with the following individuals to achieve alignment and support. • Director of Food and Beverage/Director of operations • Executive Chef • Front Office Manager • Controller MINIMUM QUALIFICATIONS Education, Certifications, Work Experience: • Bachelor's degree in Business or related training equivalent - required • Minimum of 5 experience in Front of House, fine dining Food & Beverage operations - required • 3+ years of relevant work experience in similar scope and title - required • Experience within luxury brand/markets - required • Manager food safety certification and TIPS training certification - preferred or attained within 30 days SUPERVISORY RESPONSIBILITIES Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. • Food & Beverage Managers and supervisors • Banquet Manager and Captains WORK ENVIRONMENT The work environment/conditions described herein are representative of those that an incumbent may experience. • Must be comfortable working in a shared space, with constant noise, without the use of a private office. • Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration. • Schedules may vary from week to week based on business demands in excess of 55 hours with or without notice. • Must be able to work safely in a kitchen environment with high temperatures and humidity PHYSICAL DEMANDS The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role. • While performing the duties of this job, the incumbent is regularly required to move 10lbs on a daily basis. • Push, pull, and lift up to 50lbs on a weekly basis. • While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus, airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time. The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics.

A Shift Manager is passionate about providing Guests with the best experience possible. Must be able to follow Cajun Hospitality: Smile, make eye contact, greet the Guest, repeat the order, and thank the Guest. Shift Manager must enjoy working with people who take food seriously yet have fun preparing and serving it. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Execution ✓ Accountable for ensuring we are not out of food in the restaurant (take action) ✓ Ensures team members are in proper uniform and following the proper uniform guidelines ✓ Ensures all open and unopened product is labeled ✓ Daily curb appeal walkthrough ✓ Windows clean without fingerprints ✓ All equipment working ✓ Proper handwashing ✓ All food safety standards are followed ✓ LTO execution ✓ Leadership; primary and secondary responsibilities: leading team members when MOD ✓ Accountable for team members following procedures during the shift ✓ Setting daily shift goals and communicating them using a shift huddle/huddle board ✓ Talks team into and out of position -TIP TOP ✓ At least 2 Travel paths completed during the shift ✓ Guest surveys during the shift-ACR ✓ Table touches/guest interaction ✓ Resolving guest issues using H.E.A.R.T. Administrative Work ✓ Complete all Tasks in Zenput - all HACCP logs were completed during the shift ✓ Check emails ✓ Counting the safe ✓ Counting the registers ✓ Daily production planning ✓ Daily Inventory ✓ Position planning and execution (Shift to Assist form) ✓ Written documentation of team member issues ✓ Check-in deliveries ✓ Daily login to the rSuccess Dashboard via the Scoop Restaurant Follow Up ✓ Communicating with the other department managers if one of their team members is not doing their job or if any equipment maintenance issues ✓ Before leaving for the day, ensure the restaurant is left neat, clean, and organized for the next shift Benefits: Dental insurance Employee discount Health insurance Life insurance Paid time off Vision insurance