• Create a service experience so good the guest can’t wait to come back to Popeyes.
• Serve as the face and voice of the brand in the restaurant and community.
• Administrate/Maintain the balance between providing a high-quality employee and guest experience, and achieving financial goals.
• Ensure the restaurant is a safe, sanitary and appealing place for everyone.
• Show compassion, care and concern for the team through behaviors, actions and decisions.
• Engage the team in regular one-on-one meetings and performance management discussions.
• Create the right environment and set the team up for success by providing ongoing communication and the tools to get the job done.
• Coach and motivate the Assistant Managers and the team.
• Recruit and develop talent.
• Demonstrate commitment to goals and inspire others to deliver superior performance.
• Serve as a role model to create memorable guest experiences.
• Set clear expectations and hold tthe team accountable for delivering brand service behaviors.
• Take actions to solve and celebrate guest feedback.
• Regularly observes the team and operations from the guest perspective and celebrates or coaches accordingly.
• Serve as the local representative of Popeyes to the community by sponsoring or participating in events.
• Build and leverage community relationships to drive business and maximize catering program opportunities in the community.
• Champion and implement company-wide promotions, product launches and product samplings.
• Develop sales forecast and create schedules to ensure Quality, Service and Cleanliness (QSC) will be met.
• Monitor business previous day numbers, schedules, cash shortage concerns, and HACCP Logs.
• Review inventory efficiencies to create product orders.
• Control food and equipment inventory, conduct daily and weekly inventory counts, keep records and monitor food cost.
• Create, communicate, implement and follow up on operations and financial action plans.
• Analyze sales and labor during and after each shift, and make adjustments to labor.
• Maintain Brand operating standards for product procedures, cleanliness standards and service expectations.
• Monitor and maintain compliance with health, safety, cleanliness, security and fire standards and regulations.
• Identify problems, conduct high-level troubleshooting and seek maintenance support for restaurant equipment.

Skills: Guest Experience, Team Leadership, Operations Management, Labor Control, Food Safety, Inventory Control, Community Engagement, Performance Coaching

• Maintain and demonstrate expert knowledge of event promotions.
• Ensure the profitability of the restaurant by achieving financial and performance goals.
• Supervise shift operations, including all employee and guest-related functions.
• Motivate the team to deliver top-notch service to ensure an exceptional guest experience.
• Participate in the training and guidance of employees.
• Manage opening and closing procedures, including cash-outs and daily sales reporting.
• Maintain compliance with policies and procedures.
• Responsible for cash management activities.
• Follow Serving It Right and company policies.

Skills: Event Promotions, Financial Performance, Shift Supervision, Guest Service, Staff Training, Opening and Closing, Policy Compliance, Cash Handling

• Lead and direct the work of the Management team, including scheduling, assigning responsibilities and setting expectations.
• Manage performance of the Management team, including performance evaluations, coaching and accountability.
• Plan and implement weekly, monthly and yearly financial budgets.
• Oversee all operations to ensure a great Guest experience.
• Role model and hold Team Members accountable to operational and quality standards.
• Foster open communication between Team Members and the Management team.
• Influence Team Member behaviors by championing change and restaurant initiatives.
• Drive business results by utilizing Chili's systems to effectively control costs.
• Follow operational systems, such as Manager Timeline and perform quality Line Checks.
• Hire, train, retain, and develop Team Members to take on larger roles.
• Drive Guest engagement within the four walls of the restaurant while developing relationships within the community.
• Understand and practice safe food handling procedures.
• Communicate and embody Chili's culture and Cultural Beliefs, Every Guest Counts, Food Perfection, Be Accountable and Play Restaurant.

Skills: Management Leadership, Performance Management, Budget Planning, Operations Oversight, Quality Standards, Team Development, Cost Control, Food Safety

• Responsible for the restaurant at all times.
• Ensure proper food handling and sanitary requirements.
• Participate in ongoing training and development.
• Balance high volume with high quality.
• Assume responsibility for the quality of products prepared and served.
• Comply with BurgerFi portion sizes, cooking methods, quality standards and kitchen rules.
• Ensure employees are using checklists and following BurgerFi specs.
• Ensure the proper ordering and receiving of food products.
• Handle daily paperwork and weekly and monthly inventory.
• Work with the Director of Operations on Profit and Loss Statements.
• Properly maintain equipment per the manufacturer’s and company specifications.

Skills: Restaurant Oversight, Food Safety, Staff Training, Quality Control, Recipe Compliance, Inventory Management, Profit and Loss, Equipment Maintenance

• Develop, implement and maintain hotel quality service standards.
• Ensure food and beverages are being served in a professional and timely manner.
• Monitor the setup and maintenance of dining room and gaming areas to ensure all side work is complete.
• Interact with guests to ensure a positive, memorable experience.
• Lead daily pre-meal meetings.
• Complete daily shift reports.
• Supervise, schedule, hire and train all restaurant Associates.
• Complete Micros closing paperwork and ensure adherence to all Liquor Laws.

Skills: Service Standards, Guest Relations, Food Service, Dining Room Setup, Team Leadership, Shift Reporting, Staff Scheduling, Liquor Compliance

• Manage and oversee the entire SkyFire operation, including In-Room Dining, and assist the Director of F&B.
• Consistently maintain Bishop’s Lodge service standards throughout SkyFire and IRD.
• Liaise with all departments to ensure clear and concise communication on all reports, functions and guest notes for the day.
• Maintain the highest levels of guest service and develop a rapport with both the hotel guests and the local clientele, meeting and greeting guests at the Restaurant, and handling guest complaints effectively and pleasantly.
• Lead the training and education of the service staff in products and services.
• Assist SkyFire leaders in reaching and exceeding the goals for sales in the restaurant.
• Evaluate staff performance and create plans for improvement.
• Estimate consumption, forecast requirements, and maintain inventory.
• Control costs and minimize waste.
• Ensure completion of all service shift opening/closing duties, including Manager/Server/Bar.
• Ensure quality Food and Beverage service is delivered first while maintaining adherence to budgeted payroll and overhead costs.
• Conduct pre-meal informational briefing with staff so that all are knowledgeable about dishes, cooking methods, changes, menu items, specials, etc.
• Communicate effectively with employees, act as a motivating influence, and train all new team members.
• Supervise the alcoholic/non-alcoholic service in accordance with federal, state, local, and company regulations.
• Handle any guest incidents, ensuring 100% guest satisfaction.
• Record and distribute all GIR reports, following up on any incidents.
• Assist in the completion of Payroll, service charge distribution and DayForce audits.
• Work as an active member of the management team.
• Create professional relationships and active involvement with all hotel operations, including but not limited to daily and weekly management meetings, and support to all team members, including Manager on Duty Shifts.

Skills: Operations Management, Guest Service Excellence, Staff Training, Team Leadership, Inventory Control, Cost Control, Regulatory Compliance, Interdepartmental Communication

• Manage the daily operations and staff with a specific focus on staffing, training, and scheduling, under the leadership of the Restaurant General Manager.
• Identify high-quality talent and effective scheduling to ensure the right people are in the right places at the right time.
• Support with the onboarding of new recruits to the restaurant.
• Assist the Restaurant General Manager in providing coaching and developing the team.
• Help the Restaurant General Manager to help create and support a fun, inviting work environment where the team feels respected and valued.
• Provide strong leadership to ensure the team provides great food, great service, and great everything to facilitate increasing store sales and profit goals.
• Lead by example and demonstrate to Shift Managers and Crew Members how to do it right, and make sure every shift is better than the last.

Skills: Daily Operations, Staff Scheduling, Team Training, Talent Development, Employee Onboarding, Leadership Support, Guest Service, Sales Growth

• Set and maintain standards to ensure that the customer experience is efficient, effective and hospitable.
• Responsible for all aspects of the customer service, front and back of house.
• Fully understand and appreciate the different sections in the kitchen and the kitchen hierarchy.
• Fully conversant with the current suppliers, ordering process, time scales to delivery and shelf life of all products.
• Understand the recipe costing, GP figures and menu planning and development.
• Fully versed in the brand standards and ensure that all colleagues are aware and maintain these standards.
• Ensure that all daily, weekly and monthly paperwork is completed and filed/forwarded correctly.
• Ensure that all colleagues have attained and retained the correct knowledge to complete the paperwork required for their station.
• Responsible and accountable for ensuring that all monies are safeguarded at all times and that all paperwork is completed in accordance with company policy.
• Ensure that all cash handlers have received the required training and follow the correct procedures for handling money.
• Understand HD business margins and the effects on overall profit.
• Ensure that all orders are in line with the budget and stock requirements.
• Ensure that colleagues who are authorized to place orders follow the correct procedures.
• Complete all forecasting for daily, weekly and monthly for both revenue and products.
• Drive the use of these tools to a high standard.
• Ensure that all rosters are in line with budget and business requirements and completed in time.
• Ensure that all maintenance issues are rectified as soon as possible by taking responsibility for any quotes required.
• Fully supports the Sous Chef or Head Chef with managing the kitchen team and operations.
• Fully conversant with the local laws and customs regarding the serving of alcohol and, in particular, the variations regarding the license under which his/her restaurant operates.
• Ensure that all staff under the GM's leadership are aware of these laws and license requirements and practice responsible service of alcohol.
• Lead the team in food tastings, cocktail and wine list development and any other matters relating to the food and beverage offer.
• Ensure that the food and beverage offer maintains the brand standard.
• Regularly sets targets and ensures the team is capable and incentivized to achieve these targets.
• Ensure that all complaints are dealt with correctly and in a timely manner.
• Ensure that reservations are managed well within the outlet and seating capacities are effectively maximised.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine.
• Observe the competition, current market and international trends, prices in the market and other new ideas and react accordingly.

Skills: Customer Experience, Operations Management, Kitchen Knowledge, Inventory Control, Financial Forecasting, Brand Standards, Cash Handling, Food Beverage Quality

• Manage the day-to-day operation of a high-volume/high-end lounge.
• Responsible for correctly monitoring and controlling all processes to deliver margins in line with company targets, including stock levels and wastage.
• Plan, forecast and complete rotas.
• Responsible for the results achieved within the business, managing labour costs and stock controls.
• Provide support and offer guidance to team members to help them achieve their personal best.
• Accountable for ensuring all department paperwork is delivered timely, accurately and to the highest standards, including COSHH controls and company Health and Safety.
• Enhance customer experience.
• Maintain a fun, uniquely vibrant environment for the team and customers that the brand is known and loved for.
• Ensure the credibility and reputation of the brand is kept at a high level, reviews are being responded and pushed to drive awareness.
• Drive sales and bring new, exciting concepts.

Skills: Operations Management, Cost Control, Staff Scheduling, Labor Optimization, Team Development, Health Safety, Guest Experience, Sales Growth

• Provide an extraordinary focus on the guest.
• Coach others on how to deliver a competitively superior guest dining experience, anticipate, identify, and resolve issues that impact the guest experience, actions that impact the guest experience and results indicate the level of guest service provided.
• Staff, train and develop, and retain best-in-class, engage, guest-focused managers and service staff, and deliver new-hire orientation.
• Develop and empower managers and employees to make decisions independently, which positively affects the guest experience.
• Establish plans, communicate strategy, and measure specific financial goals to achieve sustainable increases in restaurant sales and profitability, and hit or exceed budgeted numbers.
• Communicate to managers and appropriate employees areas of performance needing improvement to meet the business plan.
• Ensure the quality of food and beverage to include ordering and managing beverage inventory, product specifications, preparation of ingredients and recipes, proper temperatures and presentation of incoming products, tools and supplies are done on time and according to procedure.

Skills: Guest Focus, Service Coaching, Staff Development, Empowered Leadership, Financial Planning, Performance Management, Food Quality, Beverage Inventory

• Ensure guest satisfaction by monitoring service and food execution standards.
• Maintain a visible presence on the floor during meal periods, acting as a role model for the team.
• Hire, train and mentor direct reports and management.
• Maintain the equipment and building maintenance to standards.
• Create a dynamic, fun environment to work in.

Skills: Guest Satisfaction, Service Standards, Floor Leadership, Team Mentoring, Staff Training, Equipment Maintenance, Facility Management, Team Culture

• Hire and train staff.
• Create and edit menus.
• Order ingredients and beverages.
• Keep a record of income and expenses.
• Talk to customers to receive feedback on their service.
• Open and close the restaurant daily.
• Motivate staff during busy shifts.
• Ensure that staff members are available for shifts.

Skills: Staff Hiring, Menu Development, Inventory Ordering, Financial Tracking, Customer Feedback, Opening Closing, Team Motivation, Shift Scheduling

• Ensure compliance with IPIC Theaters' programs and processes for Restaurant operations, including Financial Management, Restaurant Inventory, POS and Hot Schedules.
• Manage site-level hiring activities for team members.
• Identify talent and provide development opportunities to increase the management pipeline and maximize engagement/retention.
• Perform daily opening, closing, operational, and administrative duties with a comprehensive, detailed approach to safety, building maintenance, repairs, and sanitation/cleanliness.
• Support team members with training, coaching, management development, and overall direction to improve team and individual development.

Skills: Operational Compliance, Financial Management, Inventory Control, Staff Hiring, Talent Development, Facility Safety, Team Training, Leadership Coaching

• Develop a team by identifying talent (community), building skill set through training (customer) and growing future company leaders (company).
• Create systems that drive successful store and team performance.
• Build meaningful relationships with team and customers, rooted in authenticity, and invest time to build trust.
• Empower the team to create meaningful connections with each other and the guest every day.
• Inspire team, own business, and architect customer service experiences across all touch points.

Skills: Talent Development, Team Training, Leadership Growth, Performance Systems, Relationship Building, Team Empowerment, Guest Connection, Service Leadership

• Assist with the hiring, training, and development of all staff.
• Understand P&L, labor and budgeting.
• Ensure a high level of guest satisfaction and cultivate return business.
• Responsible for creating and engaging a motivated team.
• Exceed guest expectations and lead by example.

Skills: Staff Hiring, Team Training, Talent Development, P&L Knowledge, Labor Budgeting, Guest Satisfaction, Team Motivation, Service Leadership

• Provide leadership and direction to a team of people.
• Manage operations and finances of the business.
• Recruit and train new hires on business practices.
• Drive the development of employees.
• Ensure that the quality of work or service is maintained.

Skills: Team Leadership, Operations Management, Financial Management, Staff Recruitment, Employee Training, Talent Development, Quality Assurance, Service Excellence

• Responsible for including hiring, training, scheduling, coaching and counseling, auditing/inspecting work to ensure standards are met, promoting teamwork and inclusiveness, scheduling, and conducting performance management with staff (reviews, addresses sub-standard performance).
• Assist the Executive Chef and restaurant management in creating menus that meet the needs of guests while achieving budget goals.
• Monitor associates for adherence to Oklahoma ABLE laws and Choctaw Nation policies.
• Oversee programs and processes to ensure compliance, identify efficiencies, and reduce costs in all areas of responsibility.
• Respond to client requests to ensure alignment with company standards, investigate and follow through on client and guest complaints in order to maintain positive client and guest relations.
• Contribute information and make recommendations to strategic plans and reviews, preparing and completing action plans, implementing production, productivity, quality, and customer-service standards, determining system improvements and implementing change.
• Assist in the development of the budget and monitor the profitability of operations.
• Recommend and establish pricing and portions for products and services within approved profit and plan guidelines, as well as manage operating expenses and labor costs.
• Apply government/tribal health regulations and ensure those standards are met.

Skills: Staff Management, Menu Planning, Regulatory Compliance, Cost Control, Guest Relations, Strategic Planning, Budget Management, Food Safety

• Develop and maintain an effective internal and external communication system.
• Organize and Chair Management Meetings.
• Act as a liaison to outside guests and agents.
• Maintain inventory control.
• Maintain cost control.
• Oversee recruitment and staffing.
• Conduct Employee Orientations and Development Training.
• Develop and maintain an Employee Assessment System.
• Develop and maintain all policies and procedures.
• Develop and maintain a Maintenance Control System.
• Develop and maintain an effective Health and Safety System.
• Ensure compliance with Federal, State and County regulations.
• Responsible for business development and sales growth.
• Responsible for assisting in operations.
• Manage all security issues.
• Accountable for overseeing all Entertainment.
• Control all profit and loss statement details.
• Responsible for leading, training, managing and inspiring all employees.
• Abide by all State and Federal Laws and regulations pertaining to alcohol, tobacco and Health.
• Develop a superior workforce.
• Work with marketing in order to build a business.

Skills: Team Leadership, Operations Management, Financial Control, Staff Recruitment, Policy Compliance, Health Safety, Inventory Control, Business Development

• Develop/streamline restaurant processes in partnership with the Regional Manager while ensuring consistent execution of Company policies and procedures.
• Set the course, Direct Restaurant Team operations, ensuring both BOH and FOH deliver exceptional service experience and all appropriately reflect the Tommy Bahama lifestyle through brand execution, visually and experientially.
• Implement strategies and facilitate learning and training programs that create an environment for Restaurant Team Members to successfully promote sales, service success, and internal career growth.
• Partner with the Restaurant Managers, assist employees with career development strategies to improve employee retention and build bench strength.
• Partner with the Retail General Manager on all expenses that are shared with the restaurant.

Skills: Process Improvement, Brand Execution, Operations Leadership, Service Excellence, Sales Training, Employee Development, Retention Strategy, Expense Management

• Meet or exceed budget expectations through controlling of P&L items.
• Increase productivity and foster positive inter-departmental communications.
• Continually enhance, refine and update Food and Beverage programming to maintain standing as an industry leader.
• Strengthen the relationship between the team and community.
• Develop and maintain high cultural standards.
• Continuously build a high-performance team.

Skills: P&L Control, Productivity Improvement, F&B Innovation, Team Communication, Community Engagement, Cultural Leadership, Performance Management, Team Development

• Proven experience in a supervisory/management role in the QSR/restaurant/hospitality industry.
• Must have a Drive-Thru experience.
• Must have completed (or be willing to undertake) the Food Safety Supervisor course.
• Must have completed (or be willing to undertake) the Responsible Service of Alcohol course.
• Good command of spoken and written English.
• Understanding of written operations and financial reports.
• Must have high-level people management and conflict resolution skills.
• Good understanding of food safety concepts.
• Ability to personally execute cooking tasks and food preparation procedures.
• Willingness and ability to undertake one shift per month in a leading kitchen position.
• Strong computer/IT acumen, including the ability to use Microsoft Office software.

Qualifications: BA in Hotel and Restaurant Management with 5 years of Experience

• Able to deliver a timely, accurate customer experience to every customer.
• Able to consistently focus on the team and create a fun environment to excel in.
• Able to provide daily coaching of team members, providing feedback and support on every shift.
• Able to drive Sales Growth through operational excellence and continual training of team members.
• Able to ensure Quality of Operations and Food Excellence through adherence to company standards.
• Must possess the ability to lead a fast-paced restaurant environment.
• Ability and culinary skills to be hands-on every shift.
• Experience in Fast Casual, Catering/Food Delivery background.
• Must have marketing acumen and ability to represent the Brand.
• Ability to execute a P&L, Team Member Scheduling, and Ordering/Inventory.
• Understanding of Human Resources and Staffing.

Qualifications: BS in Culinary Management with 6 years of Experience

• Experience in fast casual restaurant chains.
• Must have Regional Manager’s Food Safety Certification(ServSafe Manager’s Certification).
• Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining standards of operation in daily restaurant activities.
• Must possess good communication skills for dealing with diverse staff.
• Able to actively look for feedback to grow and improve.
• Able to take initiative, think of the big picture, relay store needs and communicate with the team.
• Must have a passion for the guest experience, service-driven.
• Able to utilize and design business processes with the customer, community and company in mind.
• Must be passionate about real food, appreciation for the greater mission of farm-to-table foods.
• Must have high, and thrive in a fast-paced environment.

Qualifications: BA in Hospitality Management with 5 years of Experience

• Restaurant General Management experience.
• Great attitude, enthusiasm and passion for the hospitality industry and people.
• Ability to adapt and succeed in a fast-paced environment.
• Strong leadership, communication, and organizational skills.
• Ability to hands-on approach with hiring, training and developing people.
• Ability to increase sales and build rapport in the community.
• Ability to maintain high levels of food quality, hygiene and restaurant standards.

Qualifications: BS in Restaurant Management with 6 years of Experience

• Effective communicator with both supervisors, staff, and customers.
• Must be detail-oriented with strong organizational skills.
• Strong Culinary background, experience developing recipes and training staff.
• Experience in a professional kitchen, including the ability to work a cold sandwich or salad station, knowledge of kitchen operations and kitchen equipment.
• Ability to create a warm, welcoming work environment and sustain the company culture.
• Able to be flexible and willing to step into different roles.
• Must have an interest in new technologies or a willingness to learn.
• Comfortable working in a corporate office environment, 40-45 hours per week.

Qualifications: BA in Business Administration with 5 years of Experience

• Prior GM-level experience in upscale, full-service restaurants.
• Nightlife, Union experience.
• Must have high-volume, fast-paced experience.
• Strong knowledge of financials, COGs, and EBITDA.
• Proactive and can take initiative.
• Strong communication, organizational and time management skills.
• Strong leadership.
• Comfortable working with a wide variety of clientele.
• Ability to work late nights.

Qualifications: BA in Operations Management with 10 years of Experience

• Must be able to read and write fluently in English.
• Must demonstrate previous experience in food and beverage management.
• Demonstrated knowledge and experience with managing inventory and cost control.
• In-depth working knowledge of non-alcoholic beverages, food preparation and presentation.
• Experience in restaurant/food service staff management and development.
• Demonstrated knowledge of basic accounting principles.
• Must thrive in a fast-paced environment.
• Must have a strong work ethic and accountability.

Qualifications: BS in Hospitality and Tourism Management with 4 years of Experience

• Experience as a General Manager in a restaurant or retail environment with P&L responsibility, food safety, sale-forecasting and staffing.
• Experience in marketing to the local community.
• Experience in the Restaurant Industry.
• Ability to manage a fast-paced, high-volume, clean, customer-focused restaurant.
• Able to demonstrate and reinforce Potbelly's Behaviors and Values through leadership and staff selection.

Qualifications: BA in Hotel and Restaurant Management with 6 years of Experience

• Experience in a full-service, high-volume, fine dining establishment.
• Experience in Regional or multi-unit management.
• Strong knowledge of front and back of house operations, including food, beverages, staff supervision, inventory, food safety, service techniques, and guest interaction.
• Strong understanding of cost and labor systems that lead to restaurant profitability.
• Strong communication and leadership skills, combined with advanced computer and math skills.
• Must have a stable and progressive work history.
• Strong work ethic.

Qualifications: BS in Hospitality and Tourism Management with 9 years of Experience

• Leadership experience in the restaurant industry.
• Must have a desire to be a hands-on teacher, leader, coach and mentor to the team.
• Able to possess and demonstrate a strong owner-like commitment to operations and customer service.
• Able to be responsible for all aspects of the restaurant operations.
• Ability to work in a fast-paced environment.
• Must have ServSafe certification.
• Must have P&L Management experience.

Qualifications: BS in Business Management with 5 years of Experience

• Proficient in Windows operating systems company company-approved spreadsheets and word processing.
• Must have supervisory experience.
• Must be able to convey information and ideas clearly.
• Must be able to evaluate and select among alternative courses of action quickly and accurately.
• Must work well in stressful high high-pressure situations.
• Must maintain composure and objectivity under pressure.
• Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems.
• Must have the ability to assimilate complex information, data, etc., from disparate sources and consider adjusting or modifying to meet the constraints of the particular need.
• Must be effective at listening to, understanding, clarifying and resolving the concerns and issues raised by co-workers and guests.
• Must be able to work with and understand financial information and data and basic arithmetic functions.

Qualifications: BA in Management Studies with 4 years of Experience

• Experience as a General Manager in a high-volume, fine-dining restaurant concept.
• Exceptional written and verbal communication ability.
• Proven history of success in managing financials, including cooperative leadership with the culinary team and a thorough understanding of bar operations.
• Ability to develop a positive team culture and a supportive work environment that encourages success.
• Ability to work well in a high-volume, service-oriented environment while maintaining a commitment to hospitality and guest satisfaction.

Qualifications: BS in Food Service Management with 7 years of Experience

• Must have management experience.
• Must have a positive mindset.
• Must have integrity, great people skills, and be good under pressure.
• Strong leadership skills.
• Hands-on management style.
• Experience in managing/conducting weekly inventory.
• Ability to manage all cost control centers and build sales.

Qualifications: BS in Restaurant Management with 4 years of Experience

• Restaurant General Management experience in a high-volume, fast-paced environment.
• Ability to learn and train others on all aspects of the Shack operations.
• Ability to drive hospitality and inspire others to do so.
• Must be able to coach and develop others.
• Experience P&L responsibilities.

Qualifications: BA in Hospitality Management with 5 years of Experience

• Strong problem-solving skills.
• Good knowledge of fast food services.
• Ability to function quickly and precisely under pressure.
• Must possess a high level of interpersonal skills.
• Ability to multitask.
• Good verbal and written communication skills.
• Must possess managerial acumen, with the ability to effectively direct others.
• Ability to work on related computer software, like Microsoft Excel, Word processing, etc.

Qualifications: BA in Business Administration with 3 years of Experience

• Experience in a luxury hotel.
• Experience in customer service.
• Experience in Food and Beverage.
• Experience in Food and Beverage Management.
• Excellent telephone etiquette.
• Exceptional guest recovery skills.
• Able to enjoy interacting with people in a fast-paced environment.
• Excellent organizational and time management skills.
• Strong knowledge of MS Office, including Word, Excel, PowerPoint and Outlook.
• Must possess a positive attitude.
• Must be willing to participate in a learning environment.
• Must integrate company values throughout all interactions.
• Must be able to quickly adapt to effectively use new software products.
• Must be dependable and available to work within the resort on weekends, nights and/or holidays based on business demands.

Qualifications: BA in Hotel and Restaurant Management with 5 years of Experience

• Supervisory experience in a high-volume, full-service restaurant or four-star hotel and/or equivalent combination of education and experience.
• Must have a World Host/Super Host certificate or similar customer service program.
• Must have WHMIS training.
• Wine knowledge or experience as a Wine Steward.
• Excellent communication skills, both speaking and writing.
• Working knowledge of computer skills in word processing, spreadsheets, and presentation software.
• Exceptional customer service, communication, and people skills.
• Able to eye for detail, reliable, punctual, efficient, and diligent in duties and responsibilities.

Qualifications: BS in Culinary Management with 4 years of Experience

• Restaurant/general manager experience, planning, coordinating, and managing all aspects of the operation.
• Must have Current First Aid, Serving it Right and Food Safe Certification.
• Solid understanding of finances, P&Ls, income statements and cash flow.
• Must have applied business acumen, franchise and/or multi-unit experience.
• Able to be action-oriented, quick and adaptive in approach to solving problems.
• Excellent interpersonal skills, attention to detail, and oral/written communication skills.
• Strong dedication to the highest quality service standards.
• Must have natural talent to train and coach effectively, executing to deliver an outstanding guest experience.
• Demonstrated passion for food, beverage and all things related to the restaurant industry.
• Ability to build and foster professional relationships.

Qualifications: BS in Restaurant Management with 7 years of Experience

• Previous experience managing employees under a collective bargaining agreement.
• Previous experience working in a high-volume restaurant or previous experience in a luxury or fine-dining restaurant.
• Able to speak bilingual, English as the primary or secondary language.
• Able to demonstrate knowledge of health and safety regulations.
• Knowledge of all products, menu items and equipment used to perform these duties.
• Working knowledge of Point of Sale (POS) systems and operations.
• Ability to execute on guidelines for proper staffing to maximize efficiency and minimize labor costs.
• Excellent interpersonal skills to deal effectively with guests, management, employees and other outside contacts.
• Excellent customer service skills.
• Able to lead and mentor a team.
• Excellent organizational skills, able to function under time constraints and deadlines with attention to detail.
• Effective listening abilities and be able to make strong judgment calls.
• Ability to effectively communicate in English, in both oral and written forms.

Qualifications: BA in Management Studies with 5 years of Experience

• Previous experience in a management position in the food and beverage industry.
• Working knowledge of division operations as well as Four Seasons' cultural and core standards, policies, and standard operating procedures.
• Working knowledge is generally learned on the job.
• Knowledge of food and beverage service, cost control, labor control, maintenance, merchandising, and accounting.
• Ability to operate computer equipment and other food and beverage computer systems.
• Good command of the English language.

Qualifications: BA in Hotel and Restaurant Management with 4 years of Experience