Eurest Dining Menu Jobs in Usa
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Delaware North Sportservice is searching for seasonal Cooks to join our team at Comerica Park in Detroit, Michigan. As a Cook, no day will be the same working in this energetic team. If you have a passion for creating culinary masterpieces, thrive in a fast-paced kitchen environment, and want to be part of a team dedicated to delivering exceptional dining experiences, apply today and embark on a rewarding culinary journey with us.
Pay $15.00 - $21.00 / hourInformation on our comprehensive benefits package can be found at we offer
We care about our team members personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.
What will you do?- Follow the supervisor's assignments for food production and prepare food and beverage products for guests by following recipe guidelines, using proper preparation techniques, and sanitation guidelines
- Set up, operate, and clean kitchen equipment according to correct procedures, as well as keep workstations clean, organized, sanitized, and sufficiently stocked
- Work cooperatively with team members and management
- Follow the supervisor's assignments for opening and closing procedures
- Ability to read and understand recipes and food abbreviations
- Capable of working in a fast-paced environment with a high level of attention to detail
- Ability to work as a team player, follow procedures, and take directions
- Basic math skills, with the ability to calculate and follow recipe measurements
- Must be able to lift 30 lbs or more
- Ability to stand for long periods while also bending, lifting, and reaching
- Ability to move rapidly and coordinate multiple orders
- Exposed to variable temperatures
Evenings
Weekends
Events
Delaware North operates concessions, premium dining, and retail services at the 41,297-seat Comerica Park, home of the MLB's Detroit Tigers. Delaware North has been a partner of the Tigers since 1930. Our chefs create a unique dining experience at the exclusive Tiger Club that offers a full view of the field. An extensive menu with an emphasis on Detroit-inspired fare is created for every game.
Our business is all about people, and that includes you. At Delaware North, youre not just part of a team youre part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you cant love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether youre interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, were invested in helping you achieve your career goals.
Together, were shaping the future of hospitality come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
$15.00 - $21.00 / hourRequiredPreferredJob Industries
- Other
For over 50 years, Nelson Connects has empowered employers and job seekers to achieve their unique versions of success. Our commitment to excellence, integrity, compassion, and innovation has made us a trusted partner in connecting jobs, people, and communities. The remarkably talented and dedicated people of Nelson Connects are building on the rich history of this company to define the future of our industry, and we can’t wait to work with you.
We are Nelson Connects, and our purpose is your success.
Seeking a dynamic Restaurant AGM. Our client is seeking a talented AGM to drive outstanding service, team performance, and operational excellence at a thriving restaurant.
They are committed to delivering legendary hospitality through fresh, high-quality dining, a positive team culture, and unwavering standards of integrity, and professionalism.
As the AGM, you'll serve as a key leader supporting the GM, overseeing operations, leading the service team, and ensuring seamless dining experiences.
What you will be doing:
• Lead daily operations
• Step in as acting General Manager during absences, overseeing full restaurant operations with confidence and poise.
• Partner with kitchen leadership on menu knowledge, timing, presentation, and special accommodations for dietary needs and allergies.
• Enforce strict health, safety, sanitation, and service standards through regular walkthroughs, audits, and quality assurance.
• Champion guest satisfaction, handle escalations professionally, promote continuous improvement, and build a culture of excellence under pressure.
What You Bring:
• 3+ years of proven experience as an Restaurant AGM in a high-volume restaurant
• Genuine passion for guest service, team development, and creating unforgettable dining experiences.
• Strong leadership, communication, and organizational skills to thrive in a fast-paced, high-pressure environment.
• In-depth knowledge of service standards, POS systems, reservation platforms, guest recovery, and operations.
• Food Handler/ServSafe certification required
• Salary: $90-100k, annually
• Medical, dental, and vision insurance.
• Paid vacation, sick time, and holidays.
• Open to relocation assistance.
If you are interested, please forward your resume to
What you can expect:
We believe that the right job can change a life, and the right talent can transform a company. We value strong connection and a consultative approach with both our clients, and the talent we represent.
Our process will be:
• Discovery conversation to understand your career goals and ambitions.
• Introductions to key decision-makers for the position if appropriate.
• We will be with you to help guide and coach you from the beginning to negotiation of salary, and through your first months in the exciting new position.
Highly regarded private beach club in the Hamptons is seeking a talented Seasonal Chef de Cuisine to lead day-to-day culinary operations at Dune Deck Beach Club, one of Discovery Land Company’s premier East Coast properties. Known for delivering elevated dining experiences within an exclusive member-driven environment, the club is seeking a dynamic culinary leader who can maintain exceptional food quality while guiding a collaborative and high-performing kitchen team.
Working closely with the Executive Chef, Culinary Director, and Food and Beverage leadership team, the Chef de Cuisine will play an integral role in managing kitchen operations, mentoring staff, and ensuring seamless execution of all culinary programming across club dining outlets and special events. This is a seasonal position running approximately April through mid-October and operates on a flexible schedule driven by club operations, requiring the ability to work extended hours including evenings, weekends, and holidays. Employer-provided staff housing may be available for candidates who require accommodation.
The ideal candidate is an experienced culinary professional with strong leadership capabilities, exceptional organizational skills, and a passion for delivering refined, member-focused cuisine in a fast-paced private club environment.
Responsibilities include but are not limited to:
- Collaborate with the Executive Chef to develop creative, seasonal menus tailored to the preferences of club members across multiple dining outlets
- Maintain exceptional standards for food quality, presentation, and sanitation throughout all culinary operations
- Partner with culinary and food and beverage leadership to establish standardized recipes, signature dishes, and consistent portion control practices
- Plan and organize special events and catered functions, developing prep lists and menus to support efficient execution by kitchen staff
- Manage food procurement, storage, and inventory systems while maintaining organized kitchen operations and minimizing waste
- Implement and monitor food tracking systems and cost-control measures to support operational efficiency
- Recruit, train, and mentor culinary team members responsible for food production across club outlets
- Develop and manage kitchen schedules based on projected business levels while maintaining appropriate staffing and labor efficiency
- Foster a collaborative kitchen culture and motivate a cross-trained team capable of maintaining kitchen cleanliness, equipment upkeep, and operational readiness
- Conduct staff performance evaluations and implement corrective action or coaching as needed
- Attend weekly management meetings to coordinate operations and align departmental initiatives
- Assist with the development and management of departmental budgets, including labor, food cost, and operational expenses
- Submit regular operational reports including weekly and monthly performance updates for leadership review
- Ensure strict compliance with food safety protocols including HACCP standards and local health regulations
- Maintain adherence to all company safety, security, and loss-prevention policies as well as applicable government regulations
- Support additional operational initiatives and projects as directed by culinary leadership
Requirements:
- Strong command of English language. Strong communication skills, both written and verbal, multilingual a PLUS
- Excellent references required from both current and previous employers
- Minimum 7 + years of progressive culinary experience in large-scale resorts, hotels, restaurants, or private clubs
- Prior experience in a culinary leadership role within a high-end hospitality environment strongly preferred
- Strong command of culinary techniques, kitchen management practices, and large-volume food production
- Experience sourcing high-quality ingredients and developing seasonal menu offerings
- Excellent communication and organizational skills with the ability to lead and motivate a diverse team
- Professional demeanor with the ability to interact confidently with members, guests, and colleagues
- Strong work ethic and ability to remain composed in high-pressure service environments
- Thorough understanding of food safety regulations and occupational health standards
- Ability to work indoors and outdoors in varying weather conditions while standing or moving for extended periods
- Ability to lift and carry items exceeding 50 pounds when necessary
- Valid driver’s license and confidence operating a vehicle
- Legally authorized to work in the United States
Compensation: $125,000 per annum, prorated for the seasonal term (weekly salary of $2,400)
Benefits: Medical, dental, and vision benefits eligibility, Employer-provided housing may be available, Employee meals, referral incentives, and recognition programs, Professional development opportunities and potential mobility within the Discovery Land Company portfolio, Successful seasonal employees may be considered for transfer opportunities to other Discovery properties worldwide
All salaries are Dependent On Experience, References, and the results of a Federal Background Check
Location: Chicago, IL
Position Type: Full-Time
About the Role
We are seeking an experienced Beverage Manager to lead the strategy and performance of the restaurant’s bar operations within a high-end dining concept.
This role is responsible for developing and managing the beverage program, optimizing profitability, and delivering an exceptional guest experience aligned with the brand’s hospitality standards.
The Beverage Manager will oversee the Head Bartender and bar team, ensuring operational efficiency, cost control, and continuous innovation within the beverage offering.
Key Responsibilities
• Define and execute the bar’s financial and operational strategy, analyzing P&L statements, COGS, and beverage sales performance to maximize profitability.
• Lead, evaluate, and mentor the Head Bartender, providing strategic guidance and performance feedback to support efficient daily bar operations.
• Design, optimize, and analyze the beverage program, including menu engineering and pricing strategies, in coordination with the Restaurant General Manager.
• Supervise inventory management, purchasing, and stock control, ensuring accurate documentation and adherence to cost targets.
• Prepare and present financial and operational reports on bar performance, identifying opportunities for continuous improvement.
• Ensure that all beverages and guest interactions meet the brand’s service and quality standards, maintaining consistency across shifts.
• Develop and maintain relationships with key beverage suppliers, distributors, and brand partners, negotiating product allocations, pouring contracts, and promotional opportunities.
Qualifications
Education
Technical studies in:
• Bar Management
• Mixology or Cocktail Studies
• Hospitality and Tourism or related fields
Experience
• Minimum 1 year of experience as a Bar Manager
• Minimum 2 years of experience as a Head Bartender
• Proven experience leading bar teams and managing daily operations
• Ability to perform effectively in dynamic hospitality environments
Knowledge & Skills
• Strong understanding of cocktail preparation, mixology techniques, and beverage service
• Knowledge of wine pairing and beverage program development
• Familiarity with Asian flavor profiles is a plus
• Experience managing cost control, purchasing, and inventory
• Knowledge of Good Food Handling Practices
• Barista skills and international mixology knowledge are a plus
Computer Skills
• User-level proficiency in Windows operating systems and Microsoft Office tools
Languages
• Advanced English required
Compensation & Benefits
• Competitive compensation package
• Paid Leave and Paid Sick Leave in accordance with Chicago regulations (up to 80 hours annually)
• Access to a retirement savings program in compliance with Illinois Secure Choice requirements
• Opportunity to lead and develop a creative beverage program in a premium dining concept
• Professional development and career growth within a dynamic hospitality group
Join Our Team
This is an exciting opportunity for a passionate beverage professional to lead a dynamic bar program, drive innovation, and deliver exceptional hospitality within a high-end dining environment. If you are driven by creativity, operational excellence, and guest experience, we encourage you to apply.
The opportunity
Delaware North Sportservice is hiring a seasonal Suites Supervisor to join our team at Busch Stadium in St. Louis, Missouri. As a Suites Supervisor, you will be responsible for ensuring all food service and hospitality operations are efficiently carried out while providing an exemplary guest experience.
If you thrive on excitement and want your workday to fly by, apply now to join the game day action.
Pay
$16.00 - $19.00 / hour
Information on our comprehensive benefits package can be found at .
What we offer
We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
Eligible team members may also receive: health, dental, and vision insurance, 401(k) with company match, paid vacation days and holidays, paid parental bonding leave, employee assistance program, and tuition and/or professional certification reimbursement.
What will you do?
- Oversee inventory and estimates of food and beverage costs
- Schedule all front of house suite team members for events
- Assist with the hiring, training, and development of suite team members
- Review financial information and monitor budgets to ensure efficient operations
- Inspect suites, kitchen, and storage areas to ensure that health and safety regulations are adhered to
More about you
- Minimum of 2 years of previous hospitality and high-volume dining experience required
- Strong knowledge of food and wine
- Basic knowledge of cost control measures and profit and loss
- Ability to problem solve and operate in a fast-paced environment
- Ability to work flexible hours, including nights and weekends
- No college degree required
Physical requirements
- Standing and walking for entire length of shift
- Ability to lift up to 50 pounds
Shift details
Days
Evenings
Events
Holidays
Weekends
Who we are
Delaware North operates concessions, premium dining, retail, and restaurants at Busch Stadium, home of the St. Louis Cardinals, and has been the hospitality partner since 1953. Our culinary team creates menu items for all tastes – from ballpark staples and St. Louis classics to fine dining and signature dishes.
Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, and a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees.
All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values.
We specialize in the management of Four- and Five-Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match.
POSITION OBJECTIVE
The Senior Food & Beverage Manager is responsible for overseeing food and beverage dining outlets within the hotel. This role ensures the highest level of guest satisfaction and luxury service standards.
ESSENTIAL JOB FUNCTIONS
- Supervise and manage F&B outlets and operations ensuring quality, service and luxury standards.
- Monitor and ensure availability of staffing levels, supplies, and equipment are up to standard for both guest and service professional’s safety.
- Support and lead additional F&B Managers and F&B service teams in delivering exceptional guest service.
- Ensures a “positive atmosphere” in all outlets including making contact with guests and Service Professionals throughout each shift
- Ensure coverage and monitor scheduling and making necessary adjustments in the best interest of the company or under the leadership of the Director of F&B.
- Create scheduling, be ready to represent the department in payroll meeting
- Attend and lead all pre-shift lineups and conduct ongoing training to ensure that service professionals continue to improve their performance, knowledge of product offerings throughout the hotel and other departments
- Must be familiar with demonstrate knowledge of all products and menu items
- Meets and greets guests in the outlets and to oversee the open table guest profile system
- Maintains clean and organized storage areas, service stations, and dining room
- Handle guest feedback by offering alternatives and solutions to ensure guest satisfaction as the ultimate priority in a timely manner
- Ensures that the outlet maintains the integrity of a responsible vendor of alcohol
- Constantly monitor inventory items to ensure proper tracking and accountability for those items. Oversee the month end inventory as it relates to the outlet
- Ability to multitask and handle high demands of stress and workloads at any given time
- Recommend and oversee the roll out of any new standards set by the hotel or Director of Food and Beverage
- Foster a healthy and working relationship with the back of house while maintaining a high standard for quality of food and presentation
- Responsible for the organization and cleanliness of all the F & B areas
- Work with the Director of Food and Beverage on activations, programing for the outlets
- Collaborate with the Marketing department and build activations on the platforms
- POS programing
- Respond to guests’ disputes on a timely manner
- Ordering and restocking of products
EDUCATION/EXPERIENCE
- Strong knowledge of fine dining, wine & spirits and hotel operations
- Must be 18 years of age or older.
- High school diploma or general education degree (GED) required.
- Previous restaurant management or supervisory experience
- Luxury hospitality experience preferred.
- Union experience preferred.
- Must be available to work weekends and holidays
REQUIREMENTS
- The physical demands described are representative of those that must be met by an employee to successfully perform the essential functions of this job.
- While performing the duties of this job, the employee is regularly required to stand; walk’ use hands to finger, handle or feel; reach with hands and arms; stoop, kneel, crouch; talk and hear.
- The employee must be able to lift and move up to 25 pounds.
- The employee must be able to see differences in widths and length of lines such as those on graphs.
- Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.
WORK ENVIRONMENT
- Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors.
- Must be able to change activity frequently and cope with interruptions.
- Ability to work both indoors and outdoors based on business demands
- Works on special projects and contributes ideas to the growth of the department.
- Walking and standing are required for most of the workday and possibly for 8 hours or more. Length of time of these tasks may vary from day to day and task to task.
- Must be able to exert well-paced ability to maneuver between functions occurring simultaneously.
- Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
- Must be able to read, write and converse in English
- Must be able to lead groups of people in variety of activities
- Must be able to work alone with no supervision
Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.
Help Deliver the Kalahari Experience
At Kalahari Resorts & Conventions, we don’t just create vacations, we craft unforgettable experiences. Home to America’s Largest Indoor Waterparks, our African-inspired resorts offer world-class dining, luxurious spas, thrilling entertainment, and cutting-edge convention centers that redefine hospitality. But we’re more than a resort. As a family-owned company, our Promise is simple: Lead with Love. This means caring deeply for our guests, associates, and communities. Treating people like family, giving back generously, and creating spaces where everyone feels valued. Through our partnership with charity: water, we’re also committed to bringing clean water to one million people in Africa.
Culinary Supervisor
Kalahari Resorts & Conventions is seeking a Culinary Supervisor. In this role, you will contribute to the success of the resort through consistent & timely completion of production, preparation, & menu items as ordered. As a culinary supervisor you will work very closely with the chef & associates on duty to maintain the highest standards of food quality, cleanliness, sanitation, & professionalism. As part of our leadership team, you’ll embody our Promise to Lead with Love—guiding, supporting, and inspiring associates while delivering extraordinary guest experiences. You’ll lead by example in maintaining professionalism, teamwork, and a commitment to exceptional guest service.
Key Responsibilities
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants and culinary preventative maintenance programs
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, and procedures
- Assist in preparing all required paperwork, including forms, reports and schedules in an organized and timely manner
- Adhere to HACCP (Hazard Analysis and Critical Control Point)guidelines to ensure efficient, safe and sanitary food production, preparation and presentation
What We’re Looking For
- 2+ years' experience in a high-volume restaurant or other dining venue working in varied kitchen positions including food preparation, line cook, fry cook and expediter
- 1 year of culinary supervisory experience in food service, fine dining, or restaurant preferred.
- Willingness to work flexible and sometimes long hours, including weekends and holidays
- A leadership style rooted in collaboration, respect, and service to others.
- Must be able to work in a stationary position for long periods of times (up to 8 hours)
A Sampling of Our Benefits
Our team enjoys a comprehensive benefits package, including:
- Career growth opportunities with promotion from within
- 401(k) matching, paid time off, and holiday compensation
- Health, dental, and vision coverage for full-time associates
- Employee appreciation events, discounts, and perks at all resorts
- Education assistance programs to help advance your career
Be Part of Something Extraordinary
At Kalahari, we believe the best leaders Lead with Love—because love builds trust, inspires growth, and creates experiences that last a lifetime. That’s why we’re proud to be recognized by Forbes as one of America’s Best Midsize Employers, America’s Best Employers for Women, and by USA TODAY as the #1 Best Indoor Water Park.
Here, careers thrive, innovation is encouraged, and every day brings new opportunities to create meaningful moments. Whether you’re delivering guest service, crafting memorable meals, or leading a team, your work makes a real impact.
| Wisconsin Dells, WI | Sandusky, OH | Pocono Manor, PA | Round Rock, TX | Spotsylvania County, VA |
Kalahari Resorts & Conventions is an Equal Opportunity Employer.
Job Description
Overview:
The AGM is responsible for managing the entire kitchen's production staff, ensuring overall compliance with food production and menu specifications associated with O'Neill's orders, and maintaining all equipment. The kitchen manager is the second in charge behind the culinary director, additionally, the AGM will directly train, develop, and coach all cooks. The AGM will be on-site supervisor and leader, a creative agent of solution-oriented actions in situations that require immediate action. The AGM will make
decisions as the coordinator of team efficiency, productivity, scheduling/adjustments, documentation, vendor ordering, and directly managing food safety and HACCP compliance, following company procedures related to the health department, customer satisfaction, safety, and cost. The AGM will ensure that all team members are dressed in O'Neill's uniforms, practice O'Neill's food safety standards, work together in a professional and coordinated manner, communicate in real-time, answer phones as needed,
and produce world-class cuisine and presentations, quality, and service internally and externally. The AGM will be responsible for culinary performance, product specification, and accuracy, which they will report to the Culinary Director. The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide the utmost customer service and timely responses to clients.
Extended Training:
The AGM's primary responsibility is to dynamically manage the kitchen staff through clear direction, communication, and training/coaching to maximize productivity and quality of work. In addition, the AGM will organize and orchestrate kitchen staff and operations to achieve exceptional cuisine to exact specifications and maximum profitability while maintaining O'Neill's Quality, Guest Service & Performance Standards.
The AGM will assist in scheduling, directing, overseeing, and developing all kitchen staff, including disciplinary actions and performance reviews, as needed. The AGM implements and trains all staff on Food Safety and driver Safety, oversees/purchases food, establishes production levels and inventory controls through approved documentation tools, manages/controls food cost issues and provides solutions.
Under the direction of the GM, the AGM's primary responsibility is to uphold production efficiency, assign production lists, monitor and audit the quality of artistic displays, spec trays, quality salads, sandwiches, canapés, desserts, and sauces - and all hot and cold food preparation, which the Chef directs.
The AGM is one of the leading culinary professionals in O'Neill's kitchen and will dress professionally and conduct himself or herself professionally with fellow team members, external customers, and peers.
The AGM is responsible for working with the Chefs and Expo team to prioritize orders, ensure the use of the freshest ingredients, accuracy in preparation, quality assurance, order finalization, and the use of appropriate packaging and labeling, labeling and overall compliance with MENU specifications associated with all O'Neill's client orders. *The AGM is responsible for verifying that food quality and specifications match the kitchen-issued specifications.
Maintains a safe, orderly, and sanitized kitchen by setting up quart-sanitizer stations, monitoring and journaling temperature logs, and using gloves, food safety tools, and best practices when cooking and working in the kitchen.
Further responsibilities may include all purchasing requests and standards, verifying that purchased ingredients are of the required specification and ensuring that routine equipment cleaning and maintenance are carried out in their department.
When called upon, the AGM will safely operate company vehicles and drive in compliance with all local and federal laws and regulations to support operations.
The AGM must maintain ServSafe
The AGM answers kitchen phones as needed and maintains food safety certification at all times and Allergen Training.
The AGM will assist in keeping up with company emails and client communication outside of work and/or when asked to provide utmost customer service and timely responses to clients.
The AGM will work as a team leader at all times when on duty and communicate with administrative team, local operations, and the company call center as required or needed.
The AGM is responsible for coordinating guest service communication and administrative duties within the AGM operations for O'Neill, consistent with company policy and procedures, resulting in outstanding guest service and client loyalty.
The AGM will be responsible for providing an active and engaged level of personalized guest service and communication, as well as administration support while exhibiting a high level of security with the information provided by the client and adhering to all details.
Contribute to all functions and operations of their respective Operations teams.
Answer phones locally and take client calls as required to enhance service and client communications.
Work on assigned e-mails & client assignments that are coordinated by management.
Ensure any orders in the kitchen processes are updated, accurate, and coded properly.
Manage logging of receipts, pricing, revision updates, shopping, invoice entries, and payroll paperwork.
Process Event solutions using company-issued SOPS and resolution steps in management support.
Making sure that orders are received includes the necessary steps to confirm the order and accurately finalize the order, i.e.
Communicate all issues required to be passed down to management at the beginning and end of the shift using our KAT Program and Manifest Systems.
All other duties as assigned by the GM and Directors.
Responsibilities:
The AGM is responsible for adhering to and supervising the following:
Uniform and appearance standards
Answering answer emails when asked and while on duty.
Overall communication with clients when asked or while on duty.
Time MGMT of staff and operation.
Multitasking and efficient productivity
Project MGMT
Carry out decisions that affect labor and food cost control output to our satisfaction.
Mentoring and teaching
Adhering to sanitation standards and cleaning schedules
Adhering to dish pit standards and systems
Assisting in the communication of inventory levels
Adhering to vehicle maintenance programs
Adhering to ALL company SOPs
Measures of Success:
Annual Performance Review- success will be measured using results of the Annual Performance Review (which are established biannually), just before the new Fiscal Year starts & at the 6-month mark of the fiscal year, to include Specific Job Responsibilities and O'Neill's Exceptional Service Goals:
Company Vision, Mission & Purpose
* Work Hard, Be Humble
* Prioritize Integrity & Accountability
* Live Every Day in a Guest Service-Centric Spirit
* Provide Clear & Inspiring Communication
* Commitment to World Class Teamwork & Performance
Knowledge, Experience, and Skill Requirements:
Culinary degree or equivalent in a kitchen environment within the catering or fine dining establishment required
Strong experience in ordering, inventory, setting up par levels, recipe selection, culinary preparation, and knife skills are necessary. Other required expertise includes food and equipment safety and a strong knowledge of food production.
Individuals must possess excellent verbal and written communication skills and be proficient in email, Internet use, and basic office software programs.
Must have demonstrated ability to manage and maintain customer accounts and attention to detail.
Current ServSafe Food Handling Certificate Required or must be obtained within 7 days of hire.
A demonstrated ability to take orders and follow through, as well as to work well with others in a team-driven, fast-paced environment, is essential.
Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation.
Prior hospitality/food Production, Cooking & Managing experience preferred.
Must have an excellent driving record and pass an FAA on-ramp security clearance and a pre-employment drug and alcohol screening.
Must be able to read a P&L.
Must understand culinary costs.
Min. 2 years of kitchen management experience.
OPERATIONAL DEMANDS:
The demands described here must be met by an employee to perform the essential function of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
A flexible work schedule is required, including weekends and holidays, and frequent travel availability is a must. The candidate must be able to travel in accordance with O'Neill's current travel policy.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Multilingual is preferred.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to apply common sense understanding to carry out written, oral, or diagram instructions.
The physical demands described here must be met by an employee to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform basic functions.
While performing the duties of this job, the employee is regularly required to sit and talk or hear. The employee must frequently use hands to handle, reach, and carry with hands and arms. The employee is required to stand and walk. The employee must lift and/or move up to 20 pounds.
Disclaimer:
This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company.
Company Description
We are Burlington’s #1 place for Sports with 11 TV’s, 9 Pool Tables, Dart Board, Big Buck Hunter, Golden Tee, and Pinball! With 12 Beers on Tap, expansive liquor selection, and our sports themed menu, we are sure to please everyone!
Role Description
This is a full-time on-site role for a Kitchen Manager located in Burlington, WI at The Breakaway Restaurant & Pool Hall. The Kitchen Manager will oversee day-to-day kitchen operations, including supervising kitchen staff, ensuring high food quality standards, managing inventory, and ensuring compliance with food safety and health regulations. Responsibilities also include menu planning, food preparation, and maintaining a clean and efficient kitchen environment to deliver an exceptional dining experience for customers.
Qualifications
- Proficiency in Food Preparation and Cooking techniques
- Expertise in managing Food & Beverage operations and maintaining high Food Quality standards
- Experience in Culinary Management, including team leadership and inventory control
- Strong organizational skills and ability to work in a fast-paced environment
- Knowledge of health, safety, and sanitation regulations in the food industry
- Effective communication and team collaboration abilities
- Previous experience in a kitchen management role is preferred
- Culinary degree or relevant certification is a plus
The opportunity
Delaware North Sportservice is hiring seasonal Servers to join our team at Globe Life Field in Arlington, Texas. As a Server, you will be the face of our restaurant and play a critical role in providing excellent service to our guests.
Please note this is a tipped position; the hourly minimum pay listed doesn’t include any potential tipped earnings.
Pay
$8.00 - $8.00 / hour
Information on our comprehensive benefits package can be found at .
What we offer
We care about our team member’s personal and professional well-being. Delaware North provides a benefits package designed to give you the comfort, safety, and security you need to deliver exceptional experiences for our guests. All team members receive benefits including:
- Weekly pay
- Training and development opportunities
- Employee discounts
- Flexible work schedules
What will you do?
- Greet guests, provide menus, clearly communicate restaurant specials, answer questions about menu items, collect food and beverage orders, serve items ordered, and attend to guests' needs throughout their visit
- Accurately enter orders into the point-of-sale system so that kitchen staff can prepare food and bar staff can prepare drinks, as needed
- Serve alcoholic beverages responsibly, request identification, and adhere to all alcohol service policies and procedures
- Prepare and deliver the check to guests at the table, accept and process the payment
- Collaborate with other restaurant servers, kitchen, and bar staff
- Perform opening, closing, cleaning, and side work duties, as assigned
- Ensure all equipment and workspaces are clean, sanitized, organized, and working properly
More about you
- At least one year of experience as a server in a high-volume environment is preferred
- Previous experience with a point-of-sale system in a service or hospitality environment preferred
- No high school diploma or GED required
Physical requirements
- Constant standing, walking, bending, reaching, and repetitive motions
- Ability to maneuver between tables and around corners
- Ability to lift, balance, and move large food trays, weighing up to 35 pounds
- Ability to stand or walk for the entire length of the shift; may include walking up and down stairs
Shift details
Weekends
Evenings
Events
Who we are
Delaware North operates concessions, suites, catering, premium dining, and retail management at Globe Life Field, home of the Texas Rangers since the park opened in 2020. We manage concession stands at the 40,300-seat stadium with a menu offering classic stadium food options, and an ample supply of vegan options.
Our business is all about people, and that includes you. At Delaware North, you’re not just part of a team — you’re part of a global legacy: a family-owned company with 100+ years of history behind it. Our operations span the world, offering you unique paths to growth and success.
Who says you can't love where you work? With jobs in iconic sports arenas, stunning national parks, exciting casinos, and more, we pride ourselves on giving the world great times in great places. And whether you're interested in restaurants, hotels, sports, gaming, operations, or retail, part-time or full-time, we're invested in helping you achieve your career goals.
Together, we're shaping the future of hospitality — come grow with us!
Delaware North, along with its subsidiaries, is an equal opportunity employer, showcasing job opportunities and considering applicants for all positions without regard to race, color, religion, sex, gender identity, national origin, age, disability, protected veteran status, sexual orientation, or any other legally protected status.
