155 jobs found

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Are you looking for an awesome opportunity to grow your restaurant management career? Taco Bell - Neenah has the perfect opportunity for you. Taco Bell - Neenah is currently looking for a full time or part time Restaurant Manager for our Neenah, WI location.As a Restaurant Manager at Taco Bell - Neenah your responsibilities will include:-Seeks out and uses service-related guest feedback and takes appropriate action to continually improve the level of service, drive overall guest satisfaction, increase return visits, and reduce guest complaints.-Develops and implements plans to continually improve guest satisfaction in the areas of server attentiveness and table cleanliness.-Concentrates on training service personnel, to continually improve the guest experience.-Ensures safety sanitation, and security guidelines are followed at all times and immediately resolves any items identified in inspections.-Responsible for maintaining the company standards of products, services, and quality.Nice to haves:-Previous experience as a restaurant manager or other roles in a restaurant setting-High School Diploma or GED Equivalent.-Possess excellent basic math skills and have the ability to operate a POS system.-Attention to detail-Ability to lead effectivelyWe look forward to meeting you. Apply today to Taco Bell - Neenah for our full time or part time Restaurant Manager role. Hiring now! Required Preferred Job Industries Food & Restaurant

Click HERE to Apply! Job Title - Restaurant General Manager/Hardee's NOW HIRING EXCEPTIONAL RESTAURANT GENERAL MANAGER If you are passionate about making a difference for our guests and our team members, every single day, can manage and motivate team members through positive and respectful leadership, strive to exceed company standards in service to guests, food quality, food safety, and cleanliness and recognize your team members for a job well-done. You are just what we are looking for. As a Restaurant General Manager with Boddie-Noell Enterprises, you will be part of an established and stable organization. We are committed to operating on the family values of respect, honesty, trust, excellence, teamwork and diversity; you will find that our support of our employees and their career development is second to none. We will provide you with a comprehensive 7-8 week training course followed by additional ongoing career development classes designed to facilitate your continued advancement along our management path. Your hard work and professional dedication will be rewarded with a competitive compensation package that includes full benefits. Who Are We? Boddie-Noell is a family owned Christian based company and is the largest franchisee of Hardees restaurants in the United States. Our purpose is to use the resources of our company to provide opportunities for our people and be a positive influence on peoples lives wherever and whenever we can. What is our Team Approach?Our managers do not manage from a distance but instead alongside crew employees in order to be more effective, resolve guest complaints, maintain product quality, and fix any problems as they arise. Working alongside other crew members allows our managers to teach others and lead by example. What Will You Do? Job Purpose StatementTo develop, support, and lead the restaurant team. To be accountable for sales growth by maintaining the highest standards in quality, service, and cleanliness with constant focus on profitability. Job FunctionsInterview and hire qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Schedule sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train the management team and crew using current training system. Evaluate performance at company designated intervals. Design a development plan with each employee to improve performance. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Assist with crew member duties as needed. Conduct crew and management team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventative maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrateBNEsVision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act. What Will You Need?Must be 18 years or older Must meet Physical demands required of the role Must be able to lead, recognize, and train successful talent 2 - 5 years of experience as a Restaurant General Manager Good References Available to work all shifts and weekends Ability to pass background check and drug screen Valid Driver's License and good driving record Strong conflict-resolution skills Solid organizational, multitasking and prioritization skills Excellent interpersonal and leadership skills Ability to communicate effectively at all levels of the organization ability to balance hands-on work with effective delegation skills What is in it for You?Now Paying Weekly Bonus Program Paid Training 401K Vacation, Sick, Holiday & Bereavement pay Discounted Meals During Shift Medical, Dental, Vision & Life Insurance Opportunity to Advance Competitive Pay Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. Workplace Caring Culture - We've created a culture of family and team that exist in each of our restaurants. Our treatment of employees is well known in the restaurant field where we enjoy some of the best retention of long-term employees in the industry. Helping Hands - Employee assistance fund that provides financial help to Boddie-Noell employees in time of need. Corporate Chaplains - Offers care to employees with personal and professional life issues. Veterans and those with previous military experience are encouraged to apply! EOE Boddie-Noell Enterprises, Inc., an independent franchisee of Hardee's Restaurants LLC Required Preferred Job Industries Food & Restaurant

Click HERE to Apply! Job Title - Restaurant Breakfast Shift Leader/Hardee's NOW HIRING EXCEPTIONAL RESTAURANT BREAKFAST SHIFT LEADERS If you are passionate about making a difference for our guests and our team members, every single day, can manage and motivate team members through positive and respectful leadership, strive to exceed company standards in service to guests, food quality, food safety, and cleanliness and recognize your team members for a job well-done. You are just what we are looking for. If this is you then COME JOIN OUR AMAZING TEAM, make new friends, develop your career skills and have fun. Great pay, benefits and opportunity for advancement. Who Are We? Boddie-Noell is a family owned Christian based company and is the largest franchisee of Hardees restaurants in the United States. Our purpose is to use the resources of our company to provide opportunities for our people and be a positive influence on peoples lives wherever and whenever we can. What is our Team Approach? Our managers do not manage from a distance but instead alongside crew employees in order to be more effective, resolve guest complaints, maintain product quality, and fix any problems as they arise. Working alongside other crew members allows our managers to teach others and lead by example. What Will You Do?POSITION SUMMARY To supervise operations of the restaurant during the breakfast shift. Assist in achieving breakfast sales growth through maintaining the highest standards of quality, service, and cleanliness with constant focus on profitability. ESSENTIAL FUNCTIONS Manage the breakfast shift according to company standards. Ensure all breakfast equipment, including ovens, flat grills and the biscuit station area, are cleaned and properly maintained, and all equipment and utensils used for breakfast production are cleaned and stored properly at the end of the shift. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Assist with crew member duties a needed. Conduct crew team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard and assist with inventory counts for breakfast items. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventive maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Assist with scheduling sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train and develop crew under the direction of the Senior/General Manager. Assist the Sr./General Manager and Manager as needed in interviewing and hiring qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Assist with lunch shift if business needs require. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrate BNEs Vision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act. Please also refer to the Companys ADA job description for a more detailed discussion of essential job functions, physical demands, and other job requirements. What Will You Need?Must be 18 years or older Must meet Physical demands required of the role Must be able to lead, recognize, and train successful talent 1 year of shift management experience Ability to pass background check and drug screen Preferably Valid Driver's License Love working in a fast-paced, team-oriented environment Consistent and Reliable Cheerful and Positive Attitude Values Teamwork Loves serving and helping others What is in it for You?Now Paying Weekly Fun & Flexible Work Environment Paid Training 401K Vacation, Sick, Bereavement pay Discounted Meals During Shift Medical, Dental, Vision Insurance Opportunity to Advance Competitive Pay Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. Workplace Caring Culture - We've created a culture of family and team that exist in each of our restaurants. Our treatment of employees is well known in the restaurant field where we enjoy some of the best retention of long-term employees in the industry. Helping Hands - Employee assistance fund that provides financial help to Boddie-Noell employees in time of need. Corporate Chaplains - Offers care to employees with personal and professional life issues. Veterans and those with previous military experience are encouraged to apply! EOE Boddie-Noell Enterprises, Inc., an independent franchisee of Hardee's Restaurants LLC Required Preferred Job Industries Food & Restaurant

Click HERE to Apply! Job Title - Restaurant Breakfast Shift Leader/Hardee's NOW HIRING EXCEPTIONAL RESTAURANT BREAKFAST SHIFT LEADERS If you are passionate about making a difference for our guests and our team members, every single day, can manage and motivate team members through positive and respectful leadership, strive to exceed company standards in service to guests, food quality, food safety, and cleanliness and recognize your team members for a job well-done. You are just what we are looking for. If this is you then COME JOIN OUR AMAZING TEAM, make new friends, develop your career skills and have fun. Great pay, benefits and opportunity for advancement. Who Are We? Boddie-Noell is a family owned Christian based company and is the largest franchisee of Hardees restaurants in the United States. Our purpose is to use the resources of our company to provide opportunities for our people and be a positive influence on peoples lives wherever and whenever we can. What is our Team Approach? Our managers do not manage from a distance but instead alongside crew employees in order to be more effective, resolve guest complaints, maintain product quality, and fix any problems as they arise. Working alongside other crew members allows our managers to teach others and lead by example. What Will You Do?POSITION SUMMARY To supervise operations of the restaurant during the breakfast shift. Assist in achieving breakfast sales growth through maintaining the highest standards of quality, service, and cleanliness with constant focus on profitability. ESSENTIAL FUNCTIONS Manage the breakfast shift according to company standards. Ensure all breakfast equipment, including ovens, flat grills and the biscuit station area, are cleaned and properly maintained, and all equipment and utensils used for breakfast production are cleaned and stored properly at the end of the shift. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Assist with crew member duties a needed. Conduct crew team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard and assist with inventory counts for breakfast items. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventive maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Assist with scheduling sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train and develop crew under the direction of the Senior/General Manager. Assist the Sr./General Manager and Manager as needed in interviewing and hiring qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Assist with lunch shift if business needs require. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrate BNEs Vision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act. Please also refer to the Companys ADA job description for a more detailed discussion of essential job functions, physical demands, and other job requirements. What Will You Need?Must be 18 years or older Must meet Physical demands required of the role Must be able to lead, recognize, and train successful talent 1 year of shift management experience Ability to pass background check and drug screen Preferably Valid Driver's License Love working in a fast-paced, team-oriented environment Consistent and Reliable Cheerful and Positive Attitude Values Teamwork Loves serving and helping others What is in it for You?Now Paying Weekly Fun & Flexible Work Environment Paid Training 401K Vacation, Sick, Bereavement pay Discounted Meals During Shift Medical, Dental, Vision Insurance Opportunity to Advance Competitive Pay Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. Workplace Caring Culture - We've created a culture of family and team that exist in each of our restaurants. Our treatment of employees is well known in the restaurant field where we enjoy some of the best retention of long-term employees in the industry. Helping Hands - Employee assistance fund that provides financial help to Boddie-Noell employees in time of need. Corporate Chaplains - Offers care to employees with personal and professional life issues. Veterans and those with previous military experience are encouraged to apply! EOE Boddie-Noell Enterprises, Inc., an independent franchisee of Hardee's Restaurants LLC Required Preferred Job Industries Food & Restaurant

Click HERE to Apply! Job Title - Restaurant Breakfast Shift Leader/Hardee's NOW HIRING EXCEPTIONAL RESTAURANT BREAKFAST SHIFT LEADERS If you are passionate about making a difference for our guests and our team members, every single day, can manage and motivate team members through positive and respectful leadership, strive to exceed company standards in service to guests, food quality, food safety, and cleanliness and recognize your team members for a job well-done. You are just what we are looking for. If this is you then COME JOIN OUR AMAZING TEAM, make new friends, develop your career skills and have fun. Great pay, benefits and opportunity for advancement. Who Are We? Boddie-Noell is a family owned Christian based company and is the largest franchisee of Hardees restaurants in the United States. Our purpose is to use the resources of our company to provide opportunities for our people and be a positive influence on peoples lives wherever and whenever we can. What is our Team Approach? Our managers do not manage from a distance but instead alongside crew employees in order to be more effective, resolve guest complaints, maintain product quality, and fix any problems as they arise. Working alongside other crew members allows our managers to teach others and lead by example. What Will You Do?POSITION SUMMARY To supervise operations of the restaurant during the breakfast shift. Assist in achieving breakfast sales growth through maintaining the highest standards of quality, service, and cleanliness with constant focus on profitability. ESSENTIAL FUNCTIONS Manage the breakfast shift according to company standards. Ensure all breakfast equipment, including ovens, flat grills and the biscuit station area, are cleaned and properly maintained, and all equipment and utensils used for breakfast production are cleaned and stored properly at the end of the shift. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Assist with crew member duties a needed. Conduct crew team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard and assist with inventory counts for breakfast items. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventive maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Assist with scheduling sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train and develop crew under the direction of the Senior/General Manager. Assist the Sr./General Manager and Manager as needed in interviewing and hiring qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Assist with lunch shift if business needs require. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrate BNEs Vision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act. Please also refer to the Companys ADA job description for a more detailed discussion of essential job functions, physical demands, and other job requirements. What Will You Need?Must be 18 years or older Must meet Physical demands required of the role Must be able to lead, recognize, and train successful talent 1 year of shift management experience Ability to pass background check and drug screen Preferably Valid Driver's License Love working in a fast-paced, team-oriented environment Consistent and Reliable Cheerful and Positive Attitude Values Teamwork Loves serving and helping others What is in it for You?Now Paying Weekly Fun & Flexible Work Environment Paid Training 401K Vacation, Sick, Bereavement pay Discounted Meals During Shift Medical, Dental, Vision Insurance Opportunity to Advance Competitive Pay Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. Workplace Caring Culture - We've created a culture of family and team that exist in each of our restaurants. Our treatment of employees is well known in the restaurant field where we enjoy some of the best retention of long-term employees in the industry. Helping Hands - Employee assistance fund that provides financial help to Boddie-Noell employees in time of need. Corporate Chaplains - Offers care to employees with personal and professional life issues. Veterans and those with previous military experience are encouraged to apply! EOE Boddie-Noell Enterprises, Inc., an independent franchisee of Hardee's Restaurants LLC Required Preferred Job Industries Food & Restaurant

Click HERE to Apply! Job Title - Restaurant Breakfast Shift Leader/Hardee's NOW HIRING EXCEPTIONAL RESTAURANT BREAKFAST SHIFT LEADERS If you are passionate about making a difference for our guests and our team members, every single day, can manage and motivate team members through positive and respectful leadership, strive to exceed company standards in service to guests, food quality, food safety, and cleanliness and recognize your team members for a job well-done. You are just what we are looking for. If this is you then COME JOIN OUR AMAZING TEAM, make new friends, develop your career skills and have fun. Great pay, benefits and opportunity for advancement. Who Are We? Boddie-Noell is a family owned Christian based company and is the largest franchisee of Hardees restaurants in the United States. Our purpose is to use the resources of our company to provide opportunities for our people and be a positive influence on peoples lives wherever and whenever we can. What is our Team Approach? Our managers do not manage from a distance but instead alongside crew employees in order to be more effective, resolve guest complaints, maintain product quality, and fix any problems as they arise. Working alongside other crew members allows our managers to teach others and lead by example. What Will You Do?POSITION SUMMARY To supervise operations of the restaurant during the breakfast shift. Assist in achieving breakfast sales growth through maintaining the highest standards of quality, service, and cleanliness with constant focus on profitability. ESSENTIAL FUNCTIONS Manage the breakfast shift according to company standards. Ensure all breakfast equipment, including ovens, flat grills and the biscuit station area, are cleaned and properly maintained, and all equipment and utensils used for breakfast production are cleaned and stored properly at the end of the shift. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Assist with crew member duties a needed. Conduct crew team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard and assist with inventory counts for breakfast items. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventive maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Assist with scheduling sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train and develop crew under the direction of the Senior/General Manager. Assist the Sr./General Manager and Manager as needed in interviewing and hiring qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Assist with lunch shift if business needs require. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrate BNEs Vision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act. Please also refer to the Companys ADA job description for a more detailed discussion of essential job functions, physical demands, and other job requirements. What Will You Need?Must be 18 years or older Must meet Physical demands required of the role Must be able to lead, recognize, and train successful talent 1 year of shift management experience Ability to pass background check and drug screen Preferably Valid Driver's License Love working in a fast-paced, team-oriented environment Consistent and Reliable Cheerful and Positive Attitude Values Teamwork Loves serving and helping others What is in it for You?Now Paying Weekly Fun & Flexible Work Environment Paid Training 401K Vacation, Sick, Bereavement pay Discounted Meals During Shift Medical, Dental, Vision Insurance Opportunity to Advance Competitive Pay Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. Workplace Caring Culture - We've created a culture of family and team that exist in each of our restaurants. Our treatment of employees is well known in the restaurant field where we enjoy some of the best retention of long-term employees in the industry. Helping Hands - Employee assistance fund that provides financial help to Boddie-Noell employees in time of need. Corporate Chaplains - Offers care to employees with personal and professional life issues. Veterans and those with previous military experience are encouraged to apply! EOE Boddie-Noell Enterprises, Inc., an independent franchisee of Hardee's Restaurants LLC Required Preferred Job Industries Food & Restaurant

Click HERE to Apply! Job Title - Restaurant General Manager/Hardee's NOW HIRING EXCEPTIONAL RESTAURANT GENERAL MANAGER If you are passionate about making a difference for our guests and our team members, every single day, can manage and motivate team members through positive and respectful leadership, strive to exceed company standards in service to guests, food quality, food safety, and cleanliness and recognize your team members for a job well-done. You are just what we are looking for. As a Restaurant General Manager with Boddie-Noell Enterprises, you will be part of an established and stable organization. We are committed to operating on the family values of respect, honesty, trust, excellence, teamwork and diversity; you will find that our support of our employees and their career development is second to none. We will provide you with a comprehensive 7-8 week training course followed by additional ongoing career development classes designed to facilitate your continued advancement along our management path. Your hard work and professional dedication will be rewarded with a competitive compensation package that includes full benefits. Who Are We? Boddie-Noell is a family owned Christian based company and is the largest franchisee of Hardees restaurants in the United States. Our purpose is to use the resources of our company to provide opportunities for our people and be a positive influence on peoples lives wherever and whenever we can. What is our Team Approach?Our managers do not manage from a distance but instead alongside crew employees in order to be more effective, resolve guest complaints, maintain product quality, and fix any problems as they arise. Working alongside other crew members allows our managers to teach others and lead by example. What Will You Do? Job Purpose StatementTo develop, support, and lead the restaurant team. To be accountable for sales growth by maintaining the highest standards in quality, service, and cleanliness with constant focus on profitability. Job FunctionsInterview and hire qualified staff to operate the restaurant based on company standards and in compliance with state and federal regulations. Schedule sufficient staff to operate the restaurant and accommodate guest flow. Manage labor costs to meet company standard. Train the management team and crew using current training system. Evaluate performance at company designated intervals. Design a development plan with each employee to improve performance. Maintain a cooperative, harmonious working relationship with management team and crew. Provide coaching, counseling, and discipline as warranted. Assist with crew member duties as needed. Conduct crew and management team meetings as needed to discuss operation procedures, promotions, safety, security, training, etc. Maintain an adequate supply of all products and items necessary to operate the restaurant. Control inventory to meet company Food Cost Variance standard. Maintain reports and records based on company standards and in compliance with state and federal regulations. Maintain building and equipment using proper operating, cleaning, and preventative maintenance procedures. Responsible for all cash. Ensure adherence to cash procedures. Ensure personal appearance meets company standard and displays professionalism at all times. Recognize and adhere to all HR, sanitation, safety, and security policies and procedures to ensure a safe and compliant environment for all. Consistently exhibit the actions/behaviors which best demonstrateBNEsVision and Values; perform other tasks as directed by management; and at all times represent Boddie-Noell Enterprises, Inc. as a professional in every aspect of performance. Note: BNE will make reasonable accommodations as required by the Americans with Disabilities Act. What Will You Need?Must be 18 years or older Must meet Physical demands required of the role Must be able to lead, recognize, and train successful talent 2 - 5 years of experience as a Restaurant General Manager Good References Available to work all shifts and weekends Ability to pass background check and drug screen Valid Driver's License and good driving record Strong conflict-resolution skills Solid organizational, multitasking and prioritization skills Excellent interpersonal and leadership skills Ability to communicate effectively at all levels of the organization ability to balance hands-on work with effective delegation skills What is in it for You?Now Paying Weekly Bonus Program Paid Training 401K Vacation, Sick, Holiday & Bereavement pay Discounted Meals During Shift Medical, Dental, Vision & Life Insurance Opportunity to Advance Competitive Pay Along with a competitive paycheck, you will work in a nurturing environment where you will learn valuable business and people skills. Workplace Caring Culture - We've created a culture of family and team that exist in each of our restaurants. Our treatment of employees is well known in the restaurant field where we enjoy some of the best retention of long-term employees in the industry. Helping Hands - Employee assistance fund that provides financial help to Boddie-Noell employees in time of need. Corporate Chaplains - Offers care to employees with personal and professional life issues. Veterans and those with previous military experience are encouraged to apply! EOE Boddie-Noell Enterprises, Inc., an independent franchisee of Hardee's Restaurants LLC Required Preferred Job Industries Food & Restaurant

We are seeking a Restaurant General Manager - Premium Casual Dining to join our team! You will be responsible for providing customers with a memorable dining experience. Charlotte, NC New opening - chef driven concepts This is a premium casual venue - New opening and growth throughout 2021 Responsibilities: Supervise and coordinate all culinary activities Oversee guest services and resolve issues Ensure a high quality of ingredients and food preparation Train and manage kitchen personnel Create and adjust staff schedules to meet restaurant needs Adhere to all safety and sanitation regulations Qualifications: Previous experience in food service or other related fields Strong leadership qualities Ability to thrive in a fast-paced environment Excellent written and communication skills Strong attention to detail To learn more about this immediate opportunity please send your resume by return email to Presented by Tom Bull with Gecko Hospitality

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.

Overview: Seeking an Assistant Restaurant Manager to help coordinate all operations with the Thirty Acres Kitchen and be responsible for budgeting and scheduling, while providing a commitment to the guest experience. The Assistant Restaurant Manager ensures that assigned location operates smoothly, in a high state of cleanliness and quality, as well as providing strong leadership and supervision to the staff. The individual assists in the supervision of associates with the goal of providing exceptional service to park guests in a courteous, efficient, and accurate manner. Salary Details: $68,000 - $80,000/yr. Responsibilities: Attains area planned financial objectives per facility, total revenue, per cap, cost of goods, labor costs, ODC's, and contribution. Coordinate all operations within the restaurant. Manages the room service and restaurant staff. Achieves restaurant financial objectives by preparing budgets, analyzing variances, initiating corrective actions, and establishing and monitoring financial controls. Meets restaurant financial objectives by preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective actions. Communicates department status to GM, including guest and employee issues, prevention of losses, special requests, and any other unusual situations. Ensure weekly inventories are completed and accurate. Ensure supervisors are maintaining sales projections, while overseeing the upkeep of schedules to reflect the desired productivity and labor goals. Adheres to and enforce all Six Flags and specific park policies and procedures, including safety, attendance and EEO policies, and demonstrates commitment to customer service in all aspects of employment. Other duties may be assigned. Safety and Cleanliness Supervise the operation of bar to maximize profitability, minimize legal liability, and confirm to alcoholic beverage regulations. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas. Ensures a safe working and guest environment to reduce the risk of injury and accidents. Complete accident reports promptly in the event that a guest or employee is injured. Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, area, circumference, and volume. Ability to conduct employee meetings, provide detailed directions to staff, guests, and write policies, procedures, reports and other business-related documents and correspondence. Qualifications: High school graduate, with some college degree or equivalent work experience required. A four-year college degree is preferred. 3 -5 years of food and beverage management experience in a high-volume or similar environment preferred. Minimum of 2 - 4 year's experience directly supervising employees. Must be able to perform a variety of mathematical calculations to analyze data and make decisions that will improve profitability, guest service, and department efficiency. Basic computer skills: Microsoft Windows, Excel and Word. Experience with Micros P.O.S. system preferred. Inventory and ordering processes, reading a P&L sheet and writing budgets. Ability to coordinate department activities to ensure all guest needs are met in a friendly, efficient manner, while maintaining labor hours at appropriate levels. Ability to make independent decisions and handle multiple tasks at once. Must be able to read, write, speak, and understand English. Strong verbal and written communications skills required. Must be able to achieve department goals under time and quality pressures. Must be detail oriented and possess excellent planning, supervisory and organizational skills. Ability to stand and work during entire shift. Able to lift and carry up to 40 lbs. Able to pass alcohol service class and obtain certification to serve alcohol. Ability to pass a mandatory (or random) drug test, per Company policy, unless prohibited by state, or provincial law. Ability to pass a background check, which may include but is not limited to credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law. Ability to work nights, weekends, and holiday periods to meet business needs.