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Partner with your management team on FOH and BOH operations to ensure success in all Red Robin service and kitchen standards. Responsible for partnering with the Managing Partner for seamless day-to-day operations with an unwavering commitment to excellence.
$67,100 a yearFull-timeExpandApply NowActive JobUpdated Today - UpvoteDownvoteShare Job
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Reports To : Food & Beverage Director Supervises: 20 to 40 Front of House Teammates General Purpose: The Restaurant Manager manages the daily operations of the restaurant, including the selection, development, and performance management of FOH teammates.
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Foodservice industry/culinary/restaurant management/hospitality experience preferred. Internal: District Sales Manager, Regional Sales Manager, VP of Local Sales, Accounting/Credit Department, Merchandising and Marketing, Operations, and Customer Contact.
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Proficient computer skills; Microsoft Office products – Experience using Customer relationship management tools preferred (i.e., Salesforce). Develop new business; identify prospective customers by utilizing market intelligence databases, as well as business directories, following leads from existing clients, participating in organizations and clubs, and attending trade shows and conferences.
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You have 1-5 years of management experience and previous restaurant manager experience. This is the place to start the next phase of your restaurant management career. As a part of our management team (Kitchen Manager, Service Manager, Assistant General Manager, General Manager), you will be the expert in creating legendary experiences for guests.
Full-timeExpandApply NowActive JobUpdated 2 days ago - UpvoteDownvoteShare Job
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Preferably, you have 2 years of restaurant, bar, or kitchen management experience. + You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations.
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An associate’s degree or higher in food service management or hospitality, course study including food service or restaurant management from an accredited institution of higher learning is preferred.
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The F&B Manager is responsible for overseeing the restaurant, room service and kitchen operations to provide excellent service, beverage controls, food and beverage presentation and guest experience.
Full-timeExpandApply NowActive JobUpdated 13 days ago - UpvoteDownvoteShare Job
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At least 7 years of QSR multi-unit management! A very well-known and successful QSR franchise is looking to hire an experienced and well-tenured Director of Area Operations to join their team and oversee a vast majority of their stores in throughout multiple states.
$135,000 a yearFull-timeExpandApply NowActive JobUpdated 6 days ago - UpvoteDownvoteShare Job
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Bachelor of Science degree in hotel/restaurant management is desirable. The Walker’s Exchange Restaurant Manager will be responsible for managing the daily operations of the front and back of the house.
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General Purpose: The Restaurant Manager manages the daily operations of the restaurant, including the selection, development, and performance management of FOH teammates. Rolls up sleeves and willing to 'get dirty' in an effort to keep standards high, or to cut staff where possible and save the restaurant money.
Full-timeExpandApply NowActive JobUpdated 16 days ago - UpvoteDownvoteShare Job
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A 3-month paid training program and ongoing personal and career development prepare you for a career as a restaurant manager as well as multi-unit leadership roles. Unique opportunity to invest in Waffle House stock via payroll deductions of up to 10% of your income (eligible after 90 days or when promoted to Restaurant Manager.
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Culinary candidates generally pursue one of two tracks: one which leads an Executive Chef role or one which leads to the detailed operating responsibilities for a particular restaurant (General Management.
$95,000 a yearFull-timeExpandApply NowActive JobUpdated 1 month ago - UpvoteDownvoteShare Job
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The purpose of the Manager I (MGRI) position is to assist Branch management in tactically executing QSR or similar restaurant management operations. The MGRI position typically reports to the General Manager, Director of Operations, or an intermediate F&B Multi Unit Manager II within the assigned location.
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