12,488 Restaurants jobs in the United States

**Additional Information** Relocation Assistance Available
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** JW Marriott Tampa Water Street, 510 Water Street, Tampa, Florida, United States, 33602VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Pay Range:** $83,000 - $116,000 annually
**Bonus Eligible:** Y
**JOB SUMMARY**
Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
**Skills and Knowledge**
- **Customer and Personal Service** - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- **Economics and Accounting** - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
- **Analytical/Critical Thinking** - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
- **Management of Financial Resources** - Determining how money will be spent to get the work done, and accounting for these expenditures.
- **Administration and Management -** Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- **Applied Business Knowledge** - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
- **Food Production and Presentation** - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
- **Management of Material Resources** - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
**CORE WORK ACTIVITIES**
**Managing Day-to-Day Operations**
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Order and purchase equipment and supplies.
- Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.
**Developing and Maintaining Budgets**
- Manages department's controllable expenses to achieve or exceed budgeted goals.
- Understands the impact of department's operation on the overall property financial goals.
**Leading Food and Beverage Team**
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with food handling and sanitation standards.
- Ensures staff understands all applicable liquor laws.
- Establishes guidelines for customer service so employees understand expectations and parameters.
- Strives to improve service performance.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Empowers employees to provide excellent customer service.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Interacts with guests to obtain feedback on product quality and service levels.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Responds effectively to guest problems and handles complaints.
- Reviews guest satisfaction feedback with employees to develop appropriate corrective action.
**Managing and Conducting** **Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Administers the performance appraisal process for direct report managers.
- Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
- Ensures employees are treated fairly and equitably.
- Ensures property policies are administered fairly and consistently.
- Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
**Additional Responsibilities**
- Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Marriott Hotels strive to elevate the art of hospitality, innovating at every opportunity while keeping the comfort of the oh-so-familiar all around the globe. As a host with Marriott Hotels, you will help keep the promise of "Wonderful Hospitality. Always." by delivering thoughtful, heartfelt, forward-thinking service that upholds and builds upon this living legacy. With the name that's synonymous with hospitality the world over, we are proud to welcome you to explore a career with Marriott Hotels. In joining Marriott Hotels, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.
JW Marriott is part of Marriott International's luxury portfolio and consists of more than 100 beautiful properties in gateway cities and distinctive resort locations around the world. JW believes our associates come first. Because if you're happy, our guests will be happy. JW Marriott associates are confident, innovative, genuine, intuitive, and carry on the legacy of the brand's namesake and company founder, J.Willard Marriott. Our hotels offer a work experience unlike any other, where you'll be part of a community and enjoy true camaraderie with a diverse group of co-workers. JW creates opportunities for training, development, recognition and most importantly, a place where you can pursue your passions in a luxury environment with a focus on holistic well-being. Treating guests exceptionally starts with the way we take care of our associates. That's The JW Treatment. In joining JW Marriott, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Additional Information** Relocation Assistance Available
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** The Ritz-Carlton Half Moon Bay, One Miramontes Point Road, Half Moon Bay, California, United States, 94019VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Manages all restaurant operations and staff on a daily basis. Areas of responsibility include Restaurants/Bars and Room Service. As a department head, directs and works with the food and beverage/culinary management team and employees to successfully execute all restaurant operations. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area.
**Skills and Knowledge**
- **Customer and Personal Service** - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction.
- **Economics and Accounting** - Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data.
- **Analytical/Critical Thinking** - The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to solving problems.
- **Management of Financial Resources** - Determining how money will be spent to get the work done, and accounting for these expenditures.
- **Administration and Management -** Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources.
- **Applied Business Knowledge** - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results.
- **Food Production and Presentation** - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards.
- **Management of Material Resources** - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work.
**CORE WORK ACTIVITIES**
**Managing Day-to-Day Operations**
- Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned.
- Facilitates pre-meal briefings with the Chef and Restaurant Managers to educate restaurant staff on menu items including ingredients, preparation methods and unique tastes.
- Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
- Order and purchase equipment and supplies.
- Oversees the booking and manages service of restaurant parties, special events and room service hospitality suites.
**Developing and Maintaining Budgets**
- Manages department's controllable expenses to achieve or exceed budgeted goals.
- Understands the impact of department's operation on the overall property financial goals.
**Leading Food and Beverage Team**
- Establishes challenging, realistic and obtainable goals to guide operation and performance.
- Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
- Encourages and builds mutual trust, respect, and cooperation among team members.
- Achieves and exceeds goals including performance goals, budget goals, team goals, etc.
- Serves as a role model to demonstrate appropriate behaviors.
- Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc.
- Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
- Acts as the guest service role model for the restaurants, sets a good example of excellent customer service, and creates a positive atmosphere for guest relations.
- Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations.
- Ensures cash control and liquor control procedures are followed by all Restaurant, Bar/Lounge and Room Service employees.
- Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management.
- Ensures compliance with food handling and sanitation standards.
- Ensures staff understands all applicable liquor laws.
- Establishes guidelines for customer service so employees understand expectations and parameters.
- Strives to improve service performance.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction.
- Empowers employees to provide excellent customer service.
- Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement.
- Interacts with guests to obtain feedback on product quality and service levels.
- Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction.
- Responds effectively to guest problems and handles complaints.
- Reviews guest satisfaction feedback with employees to develop appropriate corrective action.
**Managing and Conducting Human Resource Activities**
- Provides guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns.
- Administers the performance appraisal process for direct report managers.
- Communicates performance expectations in accordance with job descriptions for each position and monitors progress.
- Ensures employees are treated fairly and equitably.
- Ensures property policies are administered fairly and consistently.
- Interviews and hires management and hourly employees with the appropriate skills to meet the business needs of the operation.
- Observes service behaviors of employees and provides feedback to individuals and or managers.
**Additional Responsibilities**
- Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner.
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyzes information and evaluating results to choose the best solution and solve problems.
The salary range for this position is $116,000 to $162,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._ _Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law._
At more than 100 award-winning properties worldwide, The Ritz-Carlton Ladies and Gentlemen create experiences so exceptional that long after a guest stays with us, the experience stays with them. Attracting the world's top hospitality professionals who curate lifelong memories, we believe that everyone succeeds when they are empowered to be creative, thoughtful and compassionate.
Every day, we set the standard for rare and special luxury service the world over and pride ourselves on delivering excellence in the care and comfort of our guests.
Your role will be to ensure that the "Gold Standards" of The Ritz-Carlton are delivered graciously and thoughtfully every day. The Gold Standards are the foundation of The Ritz-Carlton and are what guides us each day to be better than the next. It is this foundation and our belief that our culture drives success by which The Ritz Carlton has earned the reputation as a global brand leader in luxury hospitality. As part of our team, you will learn and exemplify the Gold Standards, such as our Employee Promise, Credo and our Service Values. And our promise to you is that we offer the chance to be proud of the work you do and who you work with.
In joining The Ritz-Carlton, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Additional Information** Relocation Assistance Available
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Gaylord Pacific Resort & Convention Center, 1000 H Street, Chula Vista, California, United States, 91910VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories. Assists with the menu development, recipe development and food preparation for the designated outlet. Develops beverage programs within the parameters of the company's national agreements. Maintains established policies and procedures within the designated outlet. Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories. Manages the performance of the outlet service and management staff. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Food and Beverage Operations**
- Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories.
- Assists with the menu development, recipe development and food preparation for the designated outlet.
- Develops beverage programs within the parameters of the company's national agreements.
- Maintains established policies and procedures within the designated outlet.
- Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories.
- Conducts inventory for par levels of food, beverage and paper supplies.
- Establishes methods for inventory control and adheres to purchasing procedures.
- Verifies the proper maintenance, cleaning and operation of the outlet and service equipment.
- Develops and executes creative initiatives to enhance the guest service experience.
- Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
- Executes administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
**Leading Food and Beverage Team**
- Manages the performance of the outlet service and management staff.
- Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
- Facilitates effective communication within F&B and with support departments.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Empowers employees to provide excellent guest service.
**Managing and Conducting Human Resources Activities**
- Interviews, selects and trains employees
- Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status
- Provides for the safety and security of the employees or the property
- Monitors employee attendance and records absences/tardiness.
- Helps direct supervisors to achieve their own development goals.
- Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
The salary range for this position is $105,000 to $147,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. Marriott International considers for employment qualified applicants with criminal histories consistent with applicable federal, state and local law._
Why have less when you can have MORE - all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel-offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

**Additional Information**
**Job Number**
**Job Category** Food and Beverage & Culinary
**Location** Gaylord Texan Resort & Convention Center, 1501 Gaylord Trail, Grapevine, Texas, United States, 76051VIEW ON MAP ( Full Time
**Located Remotely?** N
**Position Type** Management
**Bonus Eligible:** Y
**JOB SUMMARY**
Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories. Assists with the menu development, recipe development and food preparation for the designated outlet. Develops beverage programs within the parameters of the company's national agreements. Maintains established policies and procedures within the designated outlet. Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories. Manages the performance of the outlet service and management staff. Develops and executes creative initiatives to enhance the guest service experience. Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
**CANDIDATE PROFILE**
**Education and Experience**
- High school diploma or GED; 6 years experience in food and beverage, culinary, event management, or related professional area.
OR
- 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in food and beverage, culinary, event management, or related professional area.
**CORE WORK ACTIVITIES**
**Leading Food and Beverage Operations**
- Leads and initiates Food and Beverage (F&B) outlet operations including outlet marketing, food and wine promotions, customer service and inventories.
- Assists with the menu development, recipe development and food preparation for the designated outlet.
- Develops beverage programs within the parameters of the company's national agreements.
- Maintains established policies and procedures within the designated outlet.
- Develops and executes the strategic plan including budget administration and preparation, forecasting, profit and loss accountability, cost control and inventories.
- Conducts inventory for par levels of food, beverage and paper supplies.
- Establishes methods for inventory control and adheres to purchasing procedures.
- Verifies the proper maintenance, cleaning and operation of the outlet and service equipment.
- Develops and executes creative initiatives to enhance the guest service experience.
- Maintains and demonstrates strong knowledge of food and beverage trends within the hospitality industry.
- Executes administrative functions such as reporting, forecasting, quality assurance and departmental meetings.
**Leading Food and Beverage Team**
- Manages the performance of the outlet service and management staff.
- Verifies that the outlet staff performs according to Hazard Analysis and Critical Control Points (HACCP), Occupational Safety and Health Association (OSHA) and regional Alcoholic Beverage Commissions guidelines.
- Facilitates effective communication within F&B and with support departments.
**Ensuring Exceptional Customer Service**
- Provides services that are above and beyond for customer satisfaction and retention.
- Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Empowers employees to provide excellent guest service.
**Managing and Conducting Human Resources Activities**
- Interviews, selects and trains employees
- Appraises employee's productivity and efficiency for the purpose of recommending promotions or other changes in status
- Provides for the safety and security of the employees or the property
- Monitors employee attendance and records absences/tardiness.
- Helps direct supervisors to achieve their own development goals.
- Conducts annual performance appraisal with direct reports according to Standard Operating Procedures.
The salary range for this position is $92,000 to $134,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions.
The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law.
_At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law._
Why have less when you can have MORE - all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel-offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. **Be** where you can do your best work, **begin** your purpose, **belong** to an amazing global team, and **become** the best version of you.

Levy Sector
**Position Title:** ((title))
**Pay Range** : $21.00 to $23.00
**We Make Applying Easy!** Want to apply to this job via text messaging? Text **JOB** to **75000** and search **requisition ID number** ** ** **.**
The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: of thought and inclusion for all is what drives our success - we invite you to start your journey with us today!**
**Are you looking for a job with competitive wages, one in which you can learn and grow and be a part of a great team? We're hiring! Great team member perks like Instapay (early access to your wages) and high interest savings both through the EVEN app.**
From the stadium to the head table, Levy leverages unbridled creativity, custom strategies, impeccable service, and true love for great food to create unforgettable experiences. Founded in Chicago 40 years ago as a Delicatessen, Levy now finds itself as a leading presence in the Food, Beverage, and Retail industry across 200 plus Entertainment, Sports, and Restaurant venues across the country.
**For more information on what we are about as a company, check us out by following the link below:** ** Summary**
Manages the operations of concession stands and performs a variety of concessions duties while providing a pleasant guest experience at America's Center and the Dome.
**Essential Duties and Responsibilities**
+ Manages the operations of multiple concession stands, while assisting team members and maintaining a safe environment throughout operating hours.
+ Greets, directs, and responds to guest's questions and needs.
+ Understands menu offerings, presentation and pricing.
+ Ensures proper product control and handling of inventory and equipment.
+ Follows payment procedures and policies as well as food safety/sanitation guidelines.
+ Performs other duties as assigned.
**Job Responsibilities**
+ Minimum of one year leadership experience.
+ Lift or move up to 35 lbs
+ Standing or walking for long periods of time.
+ Nice
**Apply to Levy today!**
_Levy is a member of Compass Group USA_
Click here to Learn More about the Compass Story ( Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.**
**Associates of Levy are offered many fantastic benefits.**
+ Instapay (early access to your wages) and high interest savings both through the EVEN app
+ Associate Shopping Program
+ Health and Wellness Program
+ Discount Marketplace
+ Employee Assistance Program
_Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws._ _For positions in Washington State, Maryland, or to be performed Remotely,_ _click here ( _for paid time off benefits information._

Job Title: Sr. Manager of Restaurants  

Location: Denver, CO and New Orleans, LA

Overview: The Senior Manager of Restaurants at Pomegranate Hospitality is pivotal in maintaining and enhancing the quality and operational standards across our dining establishments. This role collaborates closely with the Pomegranate executive team and plays a key role in nurturing service and culinary operations, systems, and team development. The SMR will report directly to the Director of Service Operations. This role requires travel 50% percent of time, between New Orleans, LA and Denver, CO.  A deep understanding of our company's culture and values is crucial. The SMR is responsible for collaborating closely with the restaurant leadership team to ensure they are effectively trained and equipped with the necessary skills. This role emphasizes the importance of continuous education, which is a cornerstone of our success. The SMR will lead and drive these initiatives, creating an environment that fosters growth, excellence, and a commitment to our company's values and culture.

Responsibilities:

Team Member Relations:

• Lead the training and onboarding of restaurant leadership teams, ensuring alignment with Pomegranate Hospitality’s culture and service standards.
• Develop and implement ongoing educational programs to elevate service and operational competencies.
• Partner with the DPC to identify the developmental needs of team members to provide coaching, mentoring, or training to enhance their knowledge and skills.
• Cultivate and maintain positive relationships with all team members, fostering a team-driven and supportive work environment.
• Regularly engage with team members to solicit feedback, using an open-door policy to address concerns and improve satisfaction.
• Maintain an employee retention rate of 78% or higher at both our restaurants 
• Communicate effectively with the Director of People and Culture regarding employee relations, including team member complaints and investigations. 

Operations:

• Ensure operational efficiency by adhering to budgetary guidelines and smooth restaurant functionality.
• Monitor operating systems for accuracy and effectiveness, supporting seamless operations.
• Ensure strict quality control of all food and beverage offerings, maintaining consistency and excellence.
• Collaborate with culinary teams on menu updates and changes, ensuring products meet or exceed guest expectations.
• Ensure compliance with food handling and sanitation standards, maintaining a safe and clean environment.
• Regular check-ins with the culinary team to review proper handling procedures, cleanliness, and overall organization of the kitchen.

Financials

• Oversee the efficient, cost-effective operation of the restaurant, including labor management, and control of operating supply/equipment inventories.
• Monitor actual and projected sales, ensuring revenue goals are met or exceeded, and addressing opportunities as they arise.
• Maintain par levels of essential supplies, working with the Executive Sous Chef to establish purchasing protocols.
• Approve all department storeroom requisitions, ensuring operational costs are within forecasted budgetary guidelines.
• Review and maintain daily payroll records, ensuring labor costs remain within budget.
• Supervise cash management, ensuring accountability for all cash handling practices and administration.

Guest Service

• Provide strategic oversight to ensure an exceptional guest experience across all aspects of the restaurant.
• Regularly review and analyze guest feedback and service scores to gauge customer satisfaction and identify areas for improvement. Utilize these insights to make informed decisions and implement necessary changes to service procedures or offerings.
• Collaborate with the restaurant leadership team to develop and execute action plans aimed at improving service scores, addressing specific feedback from guests, and continuously enhancing the quality of service.
• Implement training programs and initiatives to educate staff on the importance of service standards, guest engagement, and effective communication, ensuring a consistent and high-quality guest experience
• Performs all other duties, as assigned. 

Travel Expectation 

• Must be able to spend 14 days per fiscal period at each of Pomegranate’s company owned restaurants, (Saba and Safta).
• Travel, food, housing, and transportation stipend will be provided. 
• SMR  is expected to spend 5 shifts per workweek within the physical restaurant.
• Scheduling expectation is to be present for multiple services that best suit the demands of the business. 
• Geographical schedule may adjust based on the needs of the business.

Experience/Skills:

• Able to travel 50% of the time.
• College degree is preferred. Bachelor of Science degree in Hotel/Restaurant Management is desirable. A combination of practical experience and education will be considered as an alternative 
• 5+ years management experience in a high volume setting 
• A passion for food and restaurant operations and a desire to make an impact on customers and business 
• A "can do" work ethic and the ability to be a role model
• Ability to adapt and succeed in a fast-paced environment 
• Works efficiently and timely at all times
• Previous Toast experience is an asset
• Exceptional interpersonal and problem solving abilities
• Highly responsible & reliable
• Able to stand for a 12-14 hour shift
• Basic Google suite  knowledge and comprehension
• Strong business acumen and proficient math knowledge and comprehension 
• Extensive experience in a senior management role within the hospitality or restaurant industry.
• Strong background in culinary arts, food and beverage management, and guest service.
• Proven leadership and training skills with a focus on team development.
• Excellent communication, organizational, and problem-solving skills.
• Ability to manage budgets, optimize costs, and enhance operational efficiency.

More detail about Pomegranate Hospitality part of Pomegranate Hospitality, please visit

Server | Golf Course Restaurants

Black Desert Resort is excited to announce the career opportunity of a Server for our property. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service. This role will be at the Golf Course Restaurants, Club 73 and Oasis.

Key Responsibilities of the Server:

• Provides immediate attention to all guests upon seating.
• Describes specials of the day to the guests. Answers questions regarding any menu item and offers suggestions of menu items when appropriate.
• Takes food and beverage orders from guests and delivers food to guests promptly after preparation.
• Follows-up with guest to ensure satisfaction. Replenishes items as needed.
• Participates in pre-shift meetings and taste tests.
• Maintains organized workstation and side work duties.
• Accountable for checks and cash transactions. Utilizes Point of Sales System.
• Follows established systems for taking, placing, and delivering orders.
• Follows established standards for greeting, cocktail service, food delivery and general service techniques.
• Practices tray service for all food and beverage service.
• Incorporates safe work practices in job performance.
• Performs other duties as required.

Minimum Qualifications for the Server:

• High school diploma or general education degree (GED); and two years serving experience and/or training; or equivalent combination of education and experience.
• Must be able to meet state age (21 years of age) requirements for handling alcohol for this position.

Other Qualifications:

• Regular and reliable attendance.
• Country Club experience preferred

Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

**Company Description**
At Raising Cane's Chicken Fingers® we serve only the best tasting and most craveable chicken finger meals. It's our ONE LOVE®. Our Crew make it happen, our Culture makes it unique and the Community makes it all worthwhile.  
Every talented Crewmember in our Restaurant Support Office (RSO) is important to our success and a value to our rapidly growing Company. We all work with a sense of purpose and focus on our chicken finger meals, Customers, Crew, Communities and Company Culture. We are constantly striving to Raise The Bar. The future for Raising Cane's is growth focused and we're on the path to being one of the top 10 restaurant companies in the United States.   
**Job Description**
The **Area Leader of Restaurants (ALR)** is a field-based leader responsible for directing and operating restaurants within an assigned area, while leveraging, directing, and collaborating with the Area Business Unit team. This role is fully accountable for all restaurants within an area including new restaurant growth, revenue and sales growth, profitability, and human capital management. The AL is focused on near-term, restaurant-level results in the area which in turn create sustainable and long-term value for the company.
**Your Impact and Responsibilities:**
**Restaurant Support**
+ Delivers high-performing and best-in-class operations by leading and inspiring all restaurant crewmembers, identifying areas of opportunity, holding accountability, and celebrating successes in the restaurants
+ Ensures company restaurant activities and operations are aligned to Raising Cane's vision, mission, core values, and non-negotiables
+ Directs and operates restaurants while leveraging, directing, and collaborating with marketing, training, recruiting and growth functional leaders (Area Business Unit)
+ Builds and executes operational plans from the ground up
+ Delivers operations performance aligned to sales driven and profit smart philosophy
+ Trains restaurant leaders to manage and operate Raising Cane's crew appreciation program
+ Maintains full responsibility for financial performance that directly impacts area restaurant operations and is accountable to all aspects of the restaurants' EBITDAR - budget planning, management, and performance
**Business Unit Team Support**
+ Identifies current needs and gaps to directly support from the Business Unit team to achieve desired results
+ Directs area marketing support by developing and improving plans to effectively utilize media, sponsorships, and active community involvement
+ Directs area training support to assist underperforming restaurants, certify training restaurants, facilitate rollouts, and assess effectiveness of current training programs
+ Directs area recruiting support to assess needs, build recruitment strategies, and allocate resources to attract and onboard all levels of restaurant crewmembers
+ Conducts regular business reviews in conjunction with the Area Business Unit team
**RSO and Functional Crew Collaboration**
+ Collaborates with functional leaders to screen and hire best-in-class functional experts for the Area Business Unit team
+ Collaborates with functional leaders in all personnel management of the Business Unit team which include compensation, performance reviews, expense management, and PTO review and approvals
+ Provides insight and feedback to RSO and functional crewmembers on the effectiveness and usefulness of all restaurant programs, systems, and tools
+ Recognizes when potential gaps in support, processes, and/or tools for the restaurants exist and notify the appropriate parties for resolution
+ Leverages appropriate forums to ensure all RSO and functional crewmembers are aligned to the goals and objectives of the Area Business Unit team
**Qualifications**
+ 4+ years' experience in the restaurant industry with multi-unit leadership experience
+ Multi-unit retail or restaurant operations experience
+ Detail-oriented, organized, and able to manage multiple priorities that may be constantly changing  
+ Strong decision-making capabilities and able to deliver within tight deadlines  
+ Self-driven, flexible, and highly energetic with strong analytical, written, and verbal communication skills  
+ Able to work effectively and efficiently both independently and collaboratively  
+ Action and results orientated with a strong commitment to quality and date-driven results
+ Able to see the "big picture" and focus on unit level performance concurrently
+ Able to work a varied schedule related to business needs including days, evenings, and weekends
+ Required to live within assigned area and ability to travel when needed
+ Microsoft Proficient: Word, Excel & Power Point
+ High school diploma or equivalent; Bachelor's in related field preferred
+ Possess a valid driver's license
**Additional Information**
The physical work environment for this role includes a combination of working from a home-based office, representing Raising Cane's out in the community, traveling throughout the region, as well as time spent in our Restaurants. This can and will include working in a fast-paced kitchen and interacting with and serving customers. This requires extended periods of physical exertion such as walking, standing and lifting. It also includes working both inside and outside in varied temperatures, with and around food products and common allergens, industrial equipment, commercial cleaning products, and requires use of personal protective equipment and ergonomic activities necessary to complete the job function.
All your information will be kept confidential according to EEO guidelines.
Terms of Use ( Policy
Candidate Privacy Notice ( is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability._

About NCR VOYIX
NCR Voyix Corporation (NYSE: VYX) is a leading global provider of digital commerce solutions for the retail and restaurant industries. NCR Voyix transforms retail stores and restaurant systems with comprehensive, platform-led SaaS and services capabilities. NCR Voyix is headquartered in Atlanta, Georgia, with customers in more than 35 countries across the globe.
Customer Operations Leader: The Customer Operations Leader is a client facing role who partners with the Account Executive as part of the account team.  We work with various internal teams who own the delivery of services to drive a positive customer experience. 
This role requires skills in relationship management, analysis, and providing general ownership in a customer facing role. The COL is focused on building long-term partnerships with NCR Voyix Clients. This position is responsible for the operational health of the customer and delivery excellence across NCR Voyix . We support the 'One NCR Voyix ' approach by giving customers a single NCR Voyix point of contact managing all aspects of the NCR Voyix operational, execution, and delivery experience across all functions of NCR Voyix .
Salary Range:
$63,200.00 - $94,800.00
Offers of employment are conditional upon passage of screening criteria applicable to the job.
Full time employee benefits include:
+ Medical Insurance
+ Dental Insurance
+ Life Insurance
+ Vision Insurance
+ Short/Long Term Disability
+ Paid Vacation
+ 401k
EEO Statement
Integrated into our shared values is NCR Voyix's commitment to diversity and equal employment opportunity. All qualified applicants will receive consideration for employment without regard to sex, age, race, color, creed, religion, national origin, disability, sexual orientation, gender identity, veteran status, military service, genetic information, or any other characteristic or conduct protected by law. NCR Voyix is committed to being a globally inclusive company where all people are treated fairly, recognized for their individuality, promoted based on performance and encouraged to strive to reach their full potential. We believe in understanding and respecting differences among all people. Every individual at NCR Voyix has an ongoing responsibility to respect and support a globally diverse environment.
Statement to Third Party Agencies To ALL recruitment agencies: NCR Voyix only accepts resumes from agencies on the preferred supplier list. Please do not forward resumes to our applicant tracking system, NCR Voyix employees, or any NCR Voyix facility. NCR Voyix is not responsible for any fees or charges associated with unsolicited resumes
"When applying for a job, please make sure to only open emails that you will receive during your application process that come from a @ncrvoyix.com email domain."
Help us run the world's top brands.
At NCR Voyix ( , we specialize in turning routine transactions into meaningful connections. With a rich history ( of innovation, we've been at the forefront of problem-solving through technology. Operating globally in over 30 countries, we lead in Retail, Restaurant, Digital banking, and Payments. Our solutions optimize banking operations, streamline restaurant services, enhance retail interactions, and foster trust through secure payment systems.
We take pride in our strong culture ( and a history of providing robust career paths. Come work for a leading technology company where you can grow your career. Join us and be part of revolutionizing transactions across these pivotal industries.