Flagship Restaurant Group Jobs in Usa

HR Manager – U.S. Restaurant Group

Los Angeles

Salary: $90,000

We’re partnering with a fast-growing U.S. restaurant group and they’re looking for a hands-on HR Manager to join their team in LA. This role will lead and manage all HR functions across their U.S. operations, driving strategy and day-to-day execution.

What You’ll Do:

• Lead all U.S. HR operations: onboarding, payroll, policies, and employee relations.
• Manage payroll for Los Angeles locations accurately and efficiently.
• Ensure compliance with multi-state labor laws and HR regulations.
• Optimize HR/HCM platforms to streamline processes for managers and staff.
• Support recruitment, onboarding, and offboarding to create a seamless employee experience.
• Advise managers and leadership on HR matters, building a strong and fair workplace culture.

Who You Are:

• Experienced HR professional in restaurants or hospitality in Los Angeles.
• Skilled with HR/HCM platforms, payroll, and benefits administration.
• Confident navigating multi-state labor laws.
• Comfortable implementing policies and procedures while keeping them human and practical.
• Thrives in a fast-growing environment and enjoys contributing to expansion plans.
• Excellent communicator, problem solver, and approachable leader.

If you are keen to discuss the details further, please apply today or send your cv to Sarah at COREcruitment dot com

Due to the volume of application, we may not be able to provide feedback to all applicants. If you haven’t heard from us within 2 weeks, please consider your application unsuccessful. Nevertheless, feel free to reach out

You must have excellent communication skills, take instructions well, and be prepared for a fast-paced work environment, while always maintaining our food and sanitation standards.

• Handle cash and credit transactions with customers
• Issue change, receipts, refunds
• Resolve customer complaints, guide them, and provide relevant information
• Maintain clean and tidy checkout areas
• Provide excellent customer service to ensure satisfaction
• Light cooking duties may be required

Why join Flagship Restaurant Group?

• Flagship Restaurant Group is an ever-evolving company empowering our people to follow their passion in the hospitality industry with plenty of room for advancement
• Our modern restaurants are sophisticated and innovative with great earning potential, and each offer a unique culinary experience
• We provide a comprehensive training program in a fun, exciting environment where you'll thrive
• Delicious dining discounts you can share with friends and family at all our locations
• After one year and a minimum of 30 hours per week worked, you're eligible to enroll in medical and dental benefits
• We create excitement around our team member's milestones and achievements

At Flagship, we create experiences that leave an impact. This stays true to our employees just as much as our guests. Removing barriers of language, race, sexual orientations, and culture, our team and guests have our promise of being a restaurant group that embraces the concept where everyone belongs. We are committed to empowering growth, instilling hospitality knowledge, and building a career path in an environment of respectful inclusion.

Flagship Restaurant Group is an Equal Opportunity Employer

Flagship Restaurant Group participates in the E-Verify program

THIS IS NOT A REMOTE POSITION- THIS INTERNSHIP TAKES PLACE INSIDE OUR RESTAURANTS.

Panda Restaurant Group is seeking a motivated and dynamic intern to join our team. This is an exciting opportunity to gain hands-on experience in restaurant operations and learn from industry professionals in a fast-paced and dynamic environment. The intern will be responsible for supporting various initiatives within the restaurant operations team and will gain exposure to a variety of functions including but not limited to operations, training, quality assurance, food safety and culinary development.

Here at Panda, growth begins?on day one. From opportunities that help you live your best life to growth opportunities that propel you forward, were all about inspiring better lives. A happy team is a high-performing team. Panda is honored to be the only fast casual restaurant brand awarded as one of the best places to work. Alongside the stellar total rewards package and unparalleled earning and growth potential, our workplace offers a greater sense of belonging, rooted in a people-first and purpose-driven culture.

Responsibilities:

• Support store operations during the shift, ensuring food is prepared with passion, service is provided with heart, and the ambiance is maintained with pride.
• Manage and lead a team of associates during the shift, delegating tasks and providing coaching and feedback to support their growth and development.
• Assist with inventory management, ordering supplies, and ensuring proper food safety and sanitation practices are followed.
• Shadow restaurant managers and team members to gain a deeper understanding of day-to-day operations and provide recommendations for process improvements.
• Successfully complete the assigned modules.
• Other duties as assigned to support the restaurant operations team.

Program Requirements:

• Currently pursuing a bachelor's, in?hospitality, business administration, or a related field; sophomore and junior preferred.
• Must be available to work duration of internship (approx. June-August 2025)
• Must be available to work 30-40 hours/week, for internship duration (approx. June-August 2025)
• Strong leadership skills, including the ability to motivate and manage a team in a fast-paced environment.
• Excellent communication skills and ability to provide clear direction and feedback to team members.
• Proactive and self-starter with ability to work in a team environment.
• Ability to work in a fast-paced and dynamic environment.
• Willingness to work a flexible schedule including weekends and holidays.

Preferred Qualifications:

• Prior experience in the hospitality industry is a plus.
• Student Org Leadership experience is a plus.
• Prior restaurant working hours and Food Safety card preferred.

Benefits:

• Paid internship at a competitive rate
• Hands-on experience in restaurant operations and exposure to various functions within Panda Restaurant Group
• Mentorship and guidance from industry professionals
• Networking opportunities with other interns and industry leaders
• Sick time
• Potential return offer

Compensation:

• Paid internship commensurate with experience related to position requirements
• Upon successful completion of the internship program, some participants may be offered full-time employment which includes competitive salary and benefits package
• Receive college credit (dependent on college/university requirements)

To apply, please submit a resume. Only applicants who are authorized to work in the United States will be considered. Panda Restaurant Group is an equal opportunity employer.

ADA Statement:

While performing duties, counter areas are often hot with steam from steam table and food vapors. Workspace is restricted and employees are generally expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees must be able to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high. Employees must be able to work in a fast-paced work environment, have effective verbal communication skills, ability to adapt to a dynamic environment with changing priorities, and the ability to manage conflicts/difficult situations.

Panda Strong since 1983:

Founded in Glendale, California, we are now the largest family-owned American Chinese Restaurant concept in America. With close to 2,800 locations globally, we continue our mission of delivering exceptional Asian dining experiences by building an organization where people are inspired to better their lives. Whether its impacting our team or the communities we work in, were proud to be an organization that embraces family values.

Youre wanted here:

Panda Restaurant Group, Inc. is an Equal Opportunity Employer and is committed to providing equal opportunity, and does not discriminate on the basis of any characteristic protected by law, including but not limited to sex/gender (including pregnancy, childbirth, lactation and related conditions), gender expression, race, color, religion, national origin, sexual orientation, gender identity, disability, age, ancestry, medical condition, genetic information, marital status, and veteran status. Additionally, Panda Restaurant Group, Inc. complies with all federal, state, and local laws regarding requests for workplace accommodation. The Americans with Disabilities Act (ADA) prohibits discrimination against qualified individuals on the basis of disability. Applicants are entitled to reasonable accommodations, absent undue hardship, to effectively participate in the application and hiring process, for example, sign language interpreters. If you believe you require an accommodation for the application or interview process or for the position for which you are applying, please reach out to .

I work with growing restaurant groups here in San Diego. You are welcome to check out the list on my website , Since we are growing, we need strong leaders. There is a common trait amongst managers that grow and get promoted. They can rally a crew. They understand the basic fundamentals of proper service and the proper way to do things. They work hard and are dedicated to their craft. They are kind but clear. They are serious about the expectations they set and know how to deliver through accountability.

Currently I'm in search of a professional General Manager that has the ability and skill set to operate a high profile, very serious restaurant. Maybe, one of the most substantial spots in San Diego. It is a very dynamic operation with many moving parts and high expectations. You must have previous experience running as the leader of an operation with fine dining stylings with high volume.

To be clear, the base salary is $110,000 and the obtainable monthly incentive payment is up to $50,000 per year. In fact, there is a hope and expectation is that the right person will achieve their incentive every month.

We are looking for a person that builds community, hustles, drives the top and bottom line, continues to learn , sweats about the details and delivers real hospitality while rallying the team to execute on high standards. We currently have several long term brands. You would be responsible for leading three such units after an initial cultural adjustment period of 90 days or so. There is alot to cover and a tremendous learning opportunity.

This a unique opportunity, as you'll lean more about running the business that a typical corporate GM Job. You'll make more of an impact exercising your judgment and taking an ownership mentality. Leadership will work directly with you on a weekly basis and show you the systems required to run and own your own place. When you're really ready for your own place, I'll help you, with your business plan and fundraising if necessary.

The 5 Non-Negotiable Leadership Attributes:

1. Command of the Room

They carry calm, natural authority.

The dining room, bar, and back-of-house feel more controlled and confident when they’re present. They anchor the operation without theatrics.

2. Relentless Standards Keeper

They notice drift early and correct it immediately.

Uniforms, pacing, language, lighting, cleanliness, and service details never “slide.”

They protect the brand even when it’s inconvenient.

3. Coach Who Builds Leaders

They teach judgment, not dependency.

Feedback is direct and timely. Praise is earned. Accountability is consistent.

People get better because of them.

4. Operationally Fluent Financial Thinker

They understand the P&L as a byproduct of daily decisions, not a report to review later.

5. Deep Hospitality Instinct

They understand symbols, ceremony, restraint, and intention.

They know when to touch a table, when to comp quietly, and when to let the room speak for itself.They create trust, not performance.

The 5 Outcomes of Hiring the Right General Manager:

1. Operational Consistency

The guest experience is dependable across shifts, days, and seasons.

Execution does not rely on heroics or constant oversight.

2. A Self-Sustaining Leadership Engine

Strong decisions are made without escalation.

Managers and captains are confident, aligned, and accountable.

The restaurant does not wobble when the GM steps away.A farm league is created growing line level into leaders and shipping leaders out to run other stores.

3. Financial Discipline Without Eroding Hospitality

Labor is intentional. Comps are strategic. Waste is controlled.

The room feels generous, but the business is never sloppy.

Margins improve because execution improves.

4. Credibility and Trust With the Team

Standards are enforced evenly.

Expectations are clear. Feedback is fair and consistent.

People trust leadership decisions — even when they don’t love them.

5. Guest Trust & Reputation Protection

Issues are resolved before they become reviews.

Regulars feel recognized. First-time guests feel taken seriously.

Mistakes strengthen trust because recovery is thoughtful and professional.

If you seriously see yourself having

Job Type: Full-time

Please do not apply if you're not sure or able to pull off these 10 requirements. You must come with General Manager experience. If you have these traits and these words and concepts really resonate with you, thoughtfully answers these questions in your message if you want to be considered:

• What happened to find yourself looking in Indeed for your next gig? What exactly happened ? What was your take away?
• What was the last time you missed a professional goal? What exactly happened ? What was your take away?
• What exact restaurant experience do you have that would help you be ready for this position?
• What would be the name of your autobiography?

Work Location: In person

Candidates must be legally authorized to work in the United States.

Job Title: Executive Restaurant Chef

Location: Philadelphia

Employment Type: Full Time

Start Date: ASAP

Position Summary

A flagship, high-profile restaurant in Philadelphia is seeking an exceptionally talented Executive Restaurant Chef with a strong Michelin background to lead its culinary vision. The incoming chef will take full creative and operational ownership of the kitchen with the goal of achieving a Michelin Star.

This opportunity is ideal for a current Executive Chef with Michelin-rated experience or a highly skilled Sous Chef from a Michelin-starred kitchen who is ready to step into their first major leadership role.

The position also oversees a high-volume, three-meal-period dining operation, requiring exceptional leadership skills, refined technique, and the ability to manage a large and dynamic team.

Key Responsibilities

• Lead all culinary operations for a flagship restaurant with Michelin ambitions
• Drive menu development, culinary innovation, and the execution of sophisticated, high-standard dishes
• Maintain Michelin-level precision in technique, consistency, and presentation
• Oversee and mentor a large kitchen brigade, fostering a culture of excellence and professionalism
• Manage a high-volume, multi-outlet, three-meal-period dining environment without compromising quality
• Create and enforce culinary SOPs, recipe standards, and quality control systems
• Collaborate with senior leadership on brand vision, menu evolution, and guest experience enhancements
• Ensure strict compliance with food safety, sanitation, and hygiene standards
• Train and develop sous chefs and junior chefs to support long-term talent growth
• Manage food cost targets, ordering, and supplier relationships
• Maintain strong communication between BOH and FOH leadership teams
• Represent the culinary identity of the restaurant with creativity, discipline, and passion

Qualifications & Experience

• Michelin-rated restaurant experience required (1, 2, or 3 star kitchens strongly preferred)
• Background as an Executive Chef OR a Sous Chef ready to step into a first Executive Chef role
• Expertise in modern, refined cuisine and advanced cooking techniques
• Proven leadership experience in high-volume, fast-paced environments
• Strong interpersonal, coaching, and team-building skills
• Ability to remain composed under pressure and deliver consistent excellence
• Strong organizational abilities and attention to detail
• Business and financial acumen including food cost management and vendor negotiations
• Must be legally authorized to work in the United States

Ideal Candidate Profile

• Ambitious, Michelin-driven, and eager to lead a restaurant toward its first star
• Hands-on leader who thrives in both fine dining and high-volume service settings
• Confident communicator with strong emotional intelligence and team leadership skills
• Creative, disciplined, and committed to continuous growth and innovation
• Ready for a transformative next step in their culinary career

Chef de Cuisine and Sous Chef – Upscale Mediterranean Restaurant

$80,000 - $110,000 + Bonus

Join this local restaurant group as the Chef de Cuisine or Sous Chef, responsible for overseeing culinary operations of this Mediterranean upscale restaurant, complete with excellent benefits, salary, and career growth opportunity.

COMPANY:

• Local restaurant group with 4 concepts and growing!
• Strong leadership with clear direction
• Highly skilled and experienced team with very low management turnover

BENEFITS & FEATURES:

• Medical, Dental, Vision, and Life Insurance
• Great, well-functioning management team
• Outstanding cuisine you can be proud of
• Highly competitive salary
• 2 weeks paid vacation
• Bonus potential

YOUR ROLE WITH THE COMPANY:

The Chef de Cuisine is responsible for managing all culinary operations of the restaurant. Primary duties and responsibilities include:

• Oversee all daily back-of-house operations, ensuring seamless execution of prep, service, and kitchen performance
• Maintain exceptional standards of food quality, presentation, and consistency across all menu offerings
• Support seasonal menu development and culinary innovation in alignment with the restaurant’s Mediterranean concept
• Lead, train, and inspire the culinary team, creating a collaborative and high-performance kitchen culture
• Manage the execution of private events and group dining by ensuring strong culinary preparation, organization, and service standards
• Direct scheduling, labor management, and food costing to drive efficiency and support profitability
• Ensure full compliance with sanitation, safety, and health department standards while maintaining an organized kitchen environment
• Lead by example with a hands-on presence during service, supporting the line and driving execution at a high level

The Sous Chef is responsible for assisting in managing culinary operations of the restaurant. Primary duties and responsibilities include:

• Support culinary leadership in leading back-of-house operations, ensuring smooth execution of service and day-to-day kitchen performance
• Contribute fresh culinary ideas that help evolve and modernize menus, food offerings, and overall kitchen programming
• Lead by example in a hands-on capacity, working the line alongside the team while maintaining consistency, urgency, and excellence in execution
• Oversee food quality, presentation, and plate consistency to ensure every dish meets high culinary and guest experience standards
• Assist in menu development by incorporating seasonal, high-quality ingredients and contributing to creative, market-driven dishes
• Manage kitchen scheduling, labor deployment, and food costing to support operational efficiency and financial performance
• Train, mentor, and motivate kitchen team members while fostering a collaborative, accountable, and high-performing work environment

BACKGROUND PROFILE:

• Chef de Cuisine: 3+ years of experience as a Chef de Cuisine for a high volume ($8M+) upscale full-service restaurant
• Sous Chef: 2+ years of experience in a Sous Chef, Kitchen Manager, or other culinary leadership role in an upscale or high-volume restaurant environment
• Strong knowledge of food costing, labor management, and scheduling, with the ability to support both quality and profitability goals
• Background in Spanish, Italian, or Mediterranean cuisine strongly preferred
• Ability to thrive in a fast-paced environment while maintaining composure, organization, and high standards of execution
• Passionate about hospitality, highly energetic, and detail-oriented, with a commitment to excellence in both food and guest experience

EOE – EQUAL OPPORTUNITY EMPLOYER

Company Description

Uncle Harry's New York Bagelry & Coffeehouse is a four-unit quick service restaurant group built on great food, strong teams, and continuous improvement. We’re seeking an experienced leader who thrives in a fast-paced QSR environment and is passionate about developing people and building systems that support strong, consistent operations.

Position Overview

The Regional Director of Operations is the key leader responsible for bridging executive strategy with flawless store-level execution across multiple restaurant locations. This role oversees the strategic and operational success of the restaurants while serving as the champion for continuous improvement. The Director will drive growth, maintain the highest quality and operational standards, and actively develop the next generation of leaders by building systems that ensure strong, consistent operations and elevated guest experiences. As the Regional Director of Operations, you’ll have a direct impact on how our restaurants run today and how they grow tomorrow.

Salary Range: $125,000 and up depending on experience

Benefits: Generous performance-based bonus structure, paid vacation.

Core Responsibilities

1. Strategic Leadership & Talent Development

• Leadership Pipeline: Recruit, hire, mentor, and coach impactful leaders, specifically District Managers and General Managers, ensuring a strong and continuous talent pipeline.
• Organizational Development: Lead organizational development initiatives and drive change management across the region.
• Strategic Planning: Develop and execute 1-year and 3-year business plans, enhance the brand's regional presence, and manage labor/resource allocation efficiently.

2. Operational Excellence & Process Improvement

• Continuous Improvement: Drive continuous improvement across all areas of daily restaurant operations, including food preparation, service flow, safety, and training systems.
• Process Auditing & Design: Conduct regular audits of existing processes for efficiency, quality, and compliance. Design and implement improved operational and training procedures, utilizing best practices (e.g., standard work, visual controls) to reduce waste and errors.
• Tech Integration: Oversee the rollout and maintenance of new technology (e.g., KDS systems, inventory apps, LMS training, automated scheduling) to ensure effective adoption and use by store teams.
• Daily Oversight: Oversee and manage daily business activities across all units, ensuring consistent execution of standard operating procedures (SOPs).

3. Financial & Business Acumen

• P&L Management: Drive regional sales, profitability, and operational efficiency to meet or exceed company targets. Analyze Profit & Loss (P&L) statements and financial reports to identify trends, manage labor costs, and control inventory and food costs.
• Business Growth: Provide functional expertise to improve store operations and execute corporate strategy, identifying expansion or renovation opportunities as needed.

4. Quality, Safety, and Guest Experience

• Quality Assurance: Establish, monitor, and enforce food quality standards, and ensure compliance with all health and safety regulations. Conduct regular audits on cleanliness, sanitation, product quality, and brand standards.
• Guest Focus: Ensure a consistent, high-quality customer experience across all locations. Review feedback channels (surveys, social media, mystery shopper reports) and collaborate with management to resolve recurring service or quality issues, implementing corrective actions swiftly.
• KPIs: Develop and track key performance indicators (KPIs) tied to quality, operational performance, sales, and guest satisfaction scores.

Required Qualifications

• Experience: 5+ years of multi-unit leadership experience in restaurant management (QSR preferred), preferably including District or Regional level roles. Experience in process improvement and quality assurance is required.
• Education: Bachelor’s degree in Business or a related field preferred.
• Skills: Strong financial literacy with the ability to analyze P&L statements, exceptional coaching and communication skills, high computer literacy (Excel, Word, Outlook, PowerPoint/Canva), ability to lead change, and problem-solving skills in a fast-paced environment.
• Integrity: Demonstrated leadership courage to make difficult decisions regarding staffing and operational standards to ensure long-term regional health.

JOB TITLE: Assistant Restaurant Manager

LOCATION: The Windjammer Restaurant & Upper Deck Pub

REPORTS TO: General Manager

SUPERVISES DIRECTLY: All Restaurant Staff

PAY START: $56,500 commensurate with experience

FSLA: Full-Time Salaried Exempt

POSITION SUMMARY: To ensure that the entire front of house staff and restaurant/pub operations run smoothly and efficiently while exceeding guests’ expectations.

RESPONSIBILITIES:

·       Overseeing daily restaurant operations, including managing staff and ensuring high-quality customer service

·       Hiring, training, and scheduling employees to ensure adequate coverage and optimal team performance

·       Managing inventory and ordering supplies

·       Help to control all costs (beverage, food and labor)

·       Role model and hold Team Members accountable to operational and quality standards

·       Understand and practice safe food handling procedures ensuring compliance with health and safety regulations

·       Consistent and timely communication/correspondence with guests, staff, and leadership

·       Participate in management meetings

·       Handle reservations and advance deposits and arrange weekly bookings.

·       Work closely with the Conference Manager regarding staffing needs for conference/banquet functions

·       Ability to recognize signs of when a guest is intoxicated and deal with it effectively

·       Participate in promotion and marketing to increase sales

·       Understand and know how to and be willing to work in all areas of the restaurant

QUALIFICATIONS:

·       2+ year supervisory experience in restaurant, retail, or hospitality operations

·       Positive attitude

·       Demonstrated ability to coach and develop team members

·       Ability to multitask in a fast-paced, high-volume work environment

·       Ability to perform all roles during peak business periods

·       Strong communication and problem-solving skills

·       Making unpopular decisions

·       Ability to work both as part of a team and independently

·       Organize and motivate various types of people

·       Diplomatically handle staff and guest grievances

·       Willing to work a flexible schedule

·       Cope with interruptions and changes

·       Use computers proficiently

·       Use of online Point of Sale and Scheduling software

·       Handle more than one task at a time

PHYSICAL DEMANDS: Walking, standing, reaching, handling, talking and working long hours, ability to lift up to fifty pounds

SEASONAL ENVIRONMENTAL CONDITIONS: Inside/outside - subject to various temperature changes (extremes)

PREFERED EXPEREINCE:

Toast POS platform

Resy

ABOUT US:

Are you eager to jumpstart your career in the restaurant industry? Join the Windjammer Restaurant, a Burlington staple with 46 years of dedication to quality and excellence!  With nearly five decades of serving our community, we offer a wealth of experience and stability that’s invaluable for anyone looking to grow in this field. At the Windjammer, you’ll gain hands-on experience from seasoned professionals, work in a vibrant and dynamic environment, and be part of a team that values tradition and innovation equally. Here, you’re not just starting a job—you’re launching a career with a trusted name that has shaped Burlington’s dining scene for over four decades.

If you are passionate about the restaurant industry and ready to take on a leadership role, we’d love to hear from you! Apply for our Assistant Restaurant Manager position by sending resume and cover letter to Kimberly Steinfeld

BENEFITS:

• Medical/Dental/Vision insurance
• 401(k)
• 401(k) matching
• Employee discount
• Flexible schedule
• Health insurance
• Paid time off
• Discounted meals and hotel rooms
• Free on-site parking
• Gym and pool access
• Wellness benefits