Mcclements Menu Jobs in Usa

Executive Director / Nursing Home Administrator (LNHA)

Since 1984, CommuniCare Family of Companies has been committed to delivering exceptional person-centered care as a national leader in post-acute care for those that are chronically ill or have complex conditions.

Our more than 150 skilled nursing, assisted living, independent living, behavioral health and long-term care facilities deliver sophisticated and transformative care to nearly 16,000 residents and patients at any given time. CommuniCare employs more than 19,000 employees across seven states (Ohio, Indiana, Maryland, Virginia, West Virginia, Pennsylvania, Missouri).

Eagle Pointe Healthcare Center is proud to be part of the CommuniCare family of health care providers. Eagle Pointe is currently recruiting a compassionate leader to assume the position of Executive Director of our facility.

The position of Executive Director provides leadership to all staff to assure that care standards are met and the highest degree of quality resident care is provided at all times. The position must function as a team member, team leader, and supervisor to ensure that work is accomplished and quality care is delivered, supporting team members and leading the way in celebrating team successes. The Executive Director has the authority, responsibility, and accountability for the overall operation and financial success of the center.

BENEFITS

The position of Executive Director is a full time salaried position. Eagle Pointe Healthcare Center, in coordination with CommuniCare Health Services, offers a warm and friendly work environment, competitive salaries, and PTO plans. We offer you a menu of benefit options from life and disability plans to medical, dental and vision coverage, from quality benefit carriers. We also offer 401(k) with employer match and Flexible Spending Accounts.

Qualified candidates must have:

• Must meet all West Virginia State requirements for Licensed Nursing Home Administrator.
• Must hold a currently valid LNHA license in the State of West Virginia.
• At least two years of gradually increasing management responsibility with a minimum of an AIT internship completed.
• Strong management and operation skills.
• Strong math/budgetary skills.
• Excellent written and verbal communication skills.

About Us

A family-owned company, we have grown to become one of the nation’s largest providers of post-acute care, which includes skilled nursing rehabilitation centers, long-term care centers, assisted living communities, independent rehabilitation centers, and long-term acute care hospitals (LTACH). Since 1984, we have provided superior, comprehensive management services for the development and management of adult living communities. We have a single job description at CommuniCare, "to reach out with our hearts and touch the hearts of others." Through this effort we create "Caring Communities" where staff, residents, clients, and family members care for and about one another.

About Buccan & Imoto:

Buccan and Imoto, two celebrated concepts from acclaimed Chef Clay Conley, are coming to Coral Gables, bringing with them the culinary excellence and vibrant energy that have made them staples in Palm Beach. Buccan offers its signature bold, globally inspired American cuisine in a lively, upscale atmosphere centered around a dynamic open kitchen and a refined small-plates menu designed for sharing. Just steps away, Imoto—meaning “little sister” in Japanese—presents an intimate, elevated take on Pan-Asian cuisine, including sushi, sashimi, and wok-fired dishes in a sleek, moody setting. Together, these two concepts redefine dining in Coral Gables, blending sophistication, creativity, and a passion for exceptional hospitality.

Position Overview:

We are seeking a highly organized, detail-oriented, and guest-focused AM Reservationist to join our Front-of-House team. This role is responsible for managing morning reservation flow, answering high call volumes with professionalism, mapping the floor plan strategically, and supporting private event coordination. The ideal candidate is efficient, warm, and capable of maximizing table turns while maintaining an elevated guest experience.

Key Responsibilities:

Reservation & Guest Communication

• Answer all incoming calls using a professional and consistent tone.
• Respond to guest inquiries regarding hours, policies, menus, and events.
• Manage email communications and follow up on reservation requests.
• Accurately take and modify reservations in OpenTable, honoring special requests when possible.
• Maintain VIP notes and preferred seating arrangements.

Floor Plan & Table Management

• Strategically manage the restaurant floor using OpenTable to optimize guest flow and server coverage.
• Monitor capacity and maintain appropriate pacing.
• Anticipate and adjust seating for large parties, high turnover, and walk-ins.
• Communicate seat assignments and timing adjustments to hosts, managers, and servers.

Large Parties & Event Support

• Book large-party reservations and communicate prix fixe or bar package options.
• Upsell group dining experiences when appropriate.
• Coordinate details for private dining and buyouts with the management team.
• Track deposits, confirmations, and event-specific details accurately.

Administrative & Operational Duties

• Maintain up-to-date and accurate reservation records.
• Input and track guest preferences, trends, and special occasions.
• Communicate updates at pre-shift and ensure seamless handover to PM team.
• Monitor reservation reports, no-shows, and modifications.

Customer Service & Issue Resolution

• Ensure all guest interactions reflect Buccan's high hospitality standards.
• Provide solutions when the restaurant is fully booked or requests cannot be fulfilled.
• Handle guest concerns calmly and escalate major issues to management.
• Celebrate special occasions and ensure they are properly noted and acknowledged.

Qualifications:

• Prior experience in a reservationist, host, or front desk role within a high-volume restaurant.
• Proficiency with OpenTable or similar reservation systems.
• Strong communication, phone etiquette, and interpersonal skills.
• Highly organized with the ability to multitask in a fast-paced environment.
• Detail-oriented with a guest-first mindset.
• Ability to work mornings, weekends, and holidays as needed.

Why join Buccan Coral Gables?

• Work alongside hospitality professionals who value precision, warmth, and excellence.
• Join a restaurant group known for high staff retention and career growth opportunities.
• Be part of a pre-opening team shaping one of South Florida’s most anticipated dining destinations.
• Enjoy ongoing training, mentorship, and a workplace culture that takes care of its people.

• Benefits
• Competitive salary
• Health insurance plan
• Employee discounts
• Intercompany F&B allowance
• Paid time off
• Volunteer time off (VTO)Training & development
• Opportunity for advancement

Instructional Designer (QSR / Operations Training)

Location: Remote/Hybrid in a main Steak n Shake Market

Department: Learning & Development

Reports to: VP Training

Steak n Shake is seeking an experienced Instructional Designer to create engaging, performance-driven training for our restaurant and corporate teams. This role partners closely with Operations and cross-functional teams to deliver learning that improves execution, guest experience, and retention.

This position is ideal for a learning professional who combines strong instructional design expertise with an understanding of quick-service restaurant (QSR), retail, or hospitality operations.

Responsibilities

• Design and develop eLearning, instructor-led training, and job aids for frontline and leadership roles
• Apply adult learning theory and instructional design models (ADDIE, SAM)
• Align training with operational initiatives, menu changes, and promotions
• Develop and manage content in the LMS; incorporate video and interactive learning
• Evaluate training effectiveness using feedback, LMS data, and field metrics
• Partner with Operations to pilot, refine, and roll out training programs
• Visiting restaurants to observe operations, validate effectiveness, and gather feedback

Qualifications

• Bachelor’s degree in Instructional Design, Education, or related field, Master’s degree a plus
• 5+ years instructional design experience (QSR, retail, or hospitality preferred)
• 5+ years’ experience training frontline hourly teams and managers
• Proficiency (3-5 years’ experience) with eLearning tools (Articulate Storyline/Rise, Camtasia, Canva, Adobe, Vyond)
• Strong communication, project management, and stakeholder collaboration skills with proven ability to meet deadlines
• Data driven mindset with the ability to evaluate learning impact using Kirkpatrick type frameworks
• Knowledge of food safety standards, QSR standards, and hospitality principles

Additional Details

• You are in one of the following areas: Indianapolis, Cincinnati, Nashville, St. Louis, Atlanta, Tampa, Orlando
• Average 5% travel for field observation, analysis, and implementation evaluation
• Passion for operational excellence and learner-centered design
• Role is fast-paced, operations-driven with high visibility and impact
• Opportunity to directly influence guest experience, team performance/retention

About Steak n Shake

Steak ‘n Shake is a classic American brand born on Route 66 in 1934. We are the creators of the Steakburger, extraordinary homemade milkshakes, and famous beef tallow fries. We use higher quality ingredients. We care about our people by proudly being the maximum wage employer. We seek to lead in food quality and service and embrace leading technologies such as Bitcoin. We are proud to be an American company.

Hello Job Seekers,

Hope you are doing well.

I am Mohit Saini from Pride health and hiring for the below mentioned roles, Please let me know if you are available or looking for a job change. Please refer your friends/colleague if you are not looking for this opportunity.

Job Details: Tumor Registrar

Location – Hicksville, New York, 11801, United States

Shift- Day - MONDAY - FRIDAY 7AM-5PM

Rate Range - $34 to $37 Per hour

3 Months (Contract) with possible extension

Job Summary -

The Registrar is responsible for the business aspect of the department as well as the patient focused care delivery within the department. Activities include: registration, insurance verification and notification, updating of financial and demographic information, reception and other duties as assigned.

Essential Duties and Responsibilities

• Greet and direct patients, visitors, and staff.

• Answers telephones promptly and courteously. Directs calls to appropriate personnel and/or departments, takes messages and assures delivery of same.

• Collects and distributes patient referral information received from affiliated physicians.

• Escorts visitors and patients to appropriate areas; provides information to assist patient and/or visitors.

• Is open and responsive to the diverse backgrounds and experience of other people and promotes an environment that is sensitive to cultural diversity.

• Distributes departmental reading material such as Emergency Department brochure, Health Care Proxy and Patient Bill of Rights. Ensures such documents are readily available.

• Registers patients by updating or entering patient demographic, financial information and emergency contact data into the computer system.

• Verifies demographic information and insurance coverage by interviewing patient/family member/friend.

• According to policy and established procedure generates patients' chart and attaches pertinent information such as Emerg Card, Medicaid threshold and EMS sheet, etc.

• According to policy and established procedure reviews discharged patient charts for diagnosis, physician signature, dictation code, menu and appropriate forms for completion.

• According to established policy and procedure processes specimens for laboratory(ies) by assuring that specimens are appropriately labeled, forms are competed and identification processes have been followed.

• File charts and retrieve old records.

• Retrieves completed charts, addressograph plate and all supporting documents from patient treatment area.

• Enters data into required computerized system.

• Maintains patient recall file.

• According to policy and established procedures insured that all papers, forms, etc. are stamped appropriately.

• Logs patients on/in to the appropriate registration sheets/logs. Reconcile log books.

• Obtains signatures for consent.

• Makes clinic appointments.

• Other duties as assigned. Shared Duties and Responsibilities Across Department

• Greet visitors and answer telephones promptly and courteously. Escort visitors to appropriate area, when necessary. Provide information and make referrals when appropriate.

• Answer Call System and refer to appropriate staff.

• Maintain a safe, clean and functional environment, including removing trash and bringing physical plant and equipment problems to the attention of the managers.

• Transport patients on stretchers or wheelchairs, as required.

• Assists in interpreting, as required by current protocols.

Skills:

• 6-9 months of health care experience in order to become familiar with institutional policies and procedures preferred.
• Interpersonal skills to effectively communicate and collaborate with other members of the department and patients.
• Work requires a high school level of knowledge (graduate or equivalent) in order to prepare reports, keep records and deal effectively with people.
• Knowledge of keyboard and basic computer skills.
• Ability to set priorities, problem solve, use proper judgment in difficult situations and be flexible.
• Sufficient oral and writing skills in the English language in order to communicate effectively.

Education:

High school graduate or GED

Pride Global offers eligible employee’s comprehensive healthcare coverage (medical, dental, and vision plans), supplemental coverage (accident insurance, critical illness insurance, and hospital indemnity), 401(k)-retirement savings, life & disability insurance, an employee assistance program, legal support, auto, home insurance, pet insurance, and employee discounts with preferred vendors.

Thanks & Regards,

Mohit Saini

Team Lead, EST

Manager, Inventory Control/Quality Assurance

Sunday-Wednesday 2nd Shift

Goodyear, AZ, United States

$65,600 - $109,300 Annually*

* based on job, location, and schedule

Job Description

Be part of an amazing story

Macy’s is more than just a store. We’re a story. One that’s captured the hearts and minds of America for more than 160 years. A story about innovations and traditions…about inspiring stores and irresistible products…about the excitement of the Macy’s 4th of July Fireworks, and the wonder of the Thanksgiving Day Parade. We’ve been part of memorable moments and milestones for countless customers and colleagues. Those stories are part of what makes this such a special place to work.

Job Overview

The Manager, Inventory Control & Quality Assurance is responsible for overseeing operations inventory control and ensuring exceptional customer service. Working closely with the Director, they provide leadership and motivation to the team. Key responsibilities include managing outbound fulfillment operations, coaching and developing staff, leading quality-assurance efforts, overseeing inventory processes, and collaborating with various management teams. Additionally, they play a vital role in managing cycle counts, conducting physical inventories, addressing security concerns, and contributing to system improvement initiatives.

• This is a Sunday 7:00 p.m. to 5:30 a.m., Monday - Wednesday 5:00 p.m. to 3:30 a.m. shift
• This role is based in our Customer Fulfillment Center in Goodyear, Arizona
• We are looking for someone who is a strong leader, developer and mentor of others and has experience working in an automation building.
• Looking for someone who can add to a strong and positive work culture and loves to collaborate and learn from others as well.
• In this role, you will report to our Director, Production Control and Inventory Planning who runs the entire shift, and you will be leading hourly colleagues

What You Will Do

• Lead quality-assurance across the Fulfillment Center to ensure the highest levels of accuracy/integrity and quality standards are consistently executed.
• Manage, coach, develop and provide leadership for staff on a daily basis.
• Lead/Partner with the local & central management team on and inventory control processes and execution.
• Lead quality-assurance across the Fulfillment Center to ensure the highest levels of accuracy/integrity and quality standards are consistently executed.
• Focus on leading quality-improvement programs, quality training, and detailed reporting.
• Manage, monitor and report on Cycle Count Execution and results.
• Lead the Preparation and Reconciliation of annual physical Inventories.
• Partner with the Central ICQA team on Inventory/Quality Control process concerns and/or initiatives.
• Close involvement with Security Department on shortage issues.
• Work closely with the Systems Development team on recommended system initiatives to improve overall control and reporting.
• Foster an environment of acceptance and respect that strengthens relationships, and ensures authentic connections with colleagues, customers, and communities.
• Perform any other functions management deems essential.

Skills You Will Need

Leadership and Team Management: Ability to provide effective leadership, motivation, and guidance to team members, fostering a positive work environment and ensuring productivity and accountability.

Collaboration and Communication: Strong interpersonal skills to collaborate effectively with local and central management teams, as well as with other departments such as the Security Department and Systems Development team. Proficiency in open and continuous communication, ensuring clarity and transparency.

Analytical and Problem-Solving Skills: Ability to analyze data, monitor cycle counts, conduct physical inventories, and address security concerns. Proficiency in basic math functions and the capability to identify and resolve issues promptly.

Strategic Planning and Execution: Demonstrated ability to plan and execute strategies effectively, aligning actions with organizational objectives and adapting plans as needed to achieve desired outcomes.

Proficiency in Microsoft Office: Required proficiency in Microsoft Office applications such as Word, Excel, and Outlook for documentation, analysis, and communication purposes.

Who You Are

• Candidates with a High School diploma or equivalent are encouraged to apply.
• This position requires heavy lifting, constant moving, standing, and reaching with arms and hands. Involves standing for at least two consecutive hours, lifting at least 30 lbs. stooping, kneeling, crouching, and climbing ladders. May involve reaching above eye level. Requires close vision, color vision, depth perception, and focus adjustment.
• Able to work a flexible schedule, including days, evenings, weekends, and holidays, based on department and company needs.

What We Can Offer You

Join a team where work is as rewarding as it is fun! We offer a dynamic, inclusive environment with competitive pay and benefits. Enjoy comprehensive health and wellness coverage and a 401(k) match to invest in your future. Prioritize your well-being with paid time off and eight paid holidays. Grow your career with continuous learning and leadership development. Plus, build community by joining one of our Colleague Resource Groups and make a difference through our volunteer opportunities.

Some additional benefits we offer include:

• Merchandise discounts
• Performance-based incentives
• Annual merit review
• Employee Assistance Program with mental health counseling and legal/financial advice
• Tuition reimbursement

Access the full menu of benefits offerings here.

About Us

This is a great time to join Macy’s! Whether you’re helping a customer find the perfect gift, streamlining operations in one of our distribution centers, enhancing our online shopping experience, buying in-style and on-trend merchandise to outfit our customers, or designing a balloon for the Thanksgiving Day Parade, we offer unique opportunities to be part of some of the most memorable moments in people’s lives.

Join us and help write the next chapter in our story - Apply Today!

This job description is not all-inclusive. Macy's, Inc. reserves the right to amend this job description at any time. Macy's, Inc. is an Equal Opportunity Employer, committed to a diverse and inclusive work environment.

Supply Chain Only and Colleagues Working in a Supply Chain Facility except in locations governed by a Collective Bargaining Agreement:

Random drug testing for all colleagues will be conducted on a monthly or semi-monthly basis, depending upon factors including but not limited to the size of the facility and the number of colleagues on roll. Colleagues will be randomly selected for testing by a third party. Testing must be completed on the same workday the colleague is informed of selection for testing, absent extenuating circumstances. In all circumstances, testing must be completed within 24 hours of notification.

CULTIVATE A BETTER WORLD

Food served fast does not have to be a typical fast-food experience. Chipotle has always done things differently, both in and out of our restaurants. We are changing the face of fast food, starting conversations, and directly supporting efforts to shift the future of farming and food. We hope you will join us as we continue to learn, evolve, and shape what comes next on our mission to make better food accessible to everyone.

THE OPPORTUNITY

As the Sr. Manager, Outbound Logistics you will be an integral leader in the strategy development and execution of final mile distribution processes. This position is responsible for executional processes within the distribution centers’ warehouse, final mile delivery performance, and total cost management. The ideal candidate combines strong analytical capability, operational excellence, and the ability to collaborate and manage partners through evolving business needs while empowering and developing their team.

LOCATION

This position will be based in our Newport Beach, CA office 4 days per week (with work from home on Friday). Remote work is not available for this role.

WHAT YOU’LL DO

• Serve as the escalation point for Regional Logistics Leaders and facilitate the resolution of complex issues and network‑wide adjustments to standard work, including development and execution of business continuity plans.

• Partner with corporate and field restaurant operations to ensure Logistics Leaders gather the voice of the customer and drive continuous improvement in ordering, receiving, and delivery performance.

• Standardize and refine network processes, identifying risks, assigning stakeholders, and ensuring accountability through communication and training partnering with cross-functional partners and the Communications team.

• Monitor controllable and non‑controllable cost drivers and partner with Regional Logistics Leaders to standardize efficiencies and reduce cost variability.

• Lead the Outbound Logistics function, driving technology needs, process improvements, margin enhancement, and business‑case development.

• Collaborate cross‑functionally on LTOs, new menu items, equipment tests, and operational initiatives, resolving logistics issues and guiding communication with distributors.

• Partner with the Inbound Logistics Manager to assess quarterly DC capacity needs and maintain a long‑term DC roadmap.

• Work closely with FSQA to distribute food safety policies and updates, verifying compliance across distribution partners.

• Lead annual budgeting and negotiation strategy with the Sr. Director, Logistics for the distribution network and develop a high‑performing Outbound Logistics team through coaching and clear direction.

WHAT YOU’LL BRING TO THE TABLE

• High school diploma or general education degree (GED) required.
• Bachelor's Degree (BA/BS) from 4-year college or university preferred; and/or equivalent experience considered.
• MBA or Six Sigma Belt certification preferred.
• 5-8 years of experience in Supply Chain, Logistics, Operations and 3PL or Warehouse Experience required.
• 3+ years of supervisory experience.
• WMS, Oracle, Continuous Improvement, Contract Negotiation, Pricing Models, food safety compliance and foodservice/temp control experience preferred.
• Leverage and standardize WMS across operators, building relationships and enforcing requirements.
• Leverage critical thinking and strong analytical skills to execute solutions, communication and training.
• Possess extraordinary organization skills and ability to prioritize projects and complex issues in a fast-moving environment.
• This position will include national coverage with anticipated domestic travel on a quarterly basis.

PAY TRANSPARENCY

A reasonable estimate of the current base pay range for this position is $150,000.00–$222,000.00. You are also eligible for annual cash bonuses and equity awards based upon performance and other factors. Actual compensation offered may vary depending on skill level, experience, and/or education. Chipotle offers a competitive total rewards package, which includes medical, dental, and vision insurance, 401k, sick leave, vacation time, and much more. Visit for more details.

WHO WE ARE

Chipotle Mexican Grill, Inc. (NYSE: CMG) is cultivating a better world by serving responsibly sourced, classically cooked, real food with wholesome ingredients without artificial colors, flavors or preservatives. Chipotle has restaurants in the United States, Canada, the United Kingdom, France and Germany and is the only restaurant company of its size that owns and operates all its restaurants in North America and Europe. With employees passionate about providing a great guest experience, Chipotle is a longtime leader and innovator in the food industry. Chipotle is committed to making its food more accessible to everyone while continuing to be a brand with a demonstrated purpose as it leads the way in digital, technology and sustainable business practices. For more information or to place an order online, visit WWW.CHIPOTLE.COM

Chipotle Mexican Grill is an equal opportunity employer that values diversity at all levels. As a people-first company rooted in values, our purpose extends beyond serving nutritious food using real ingredients. It means hiring world-class individuals and fostering a culture that champions diversity, ensures equity, and celebrates inclusion. All qualified applicants, regardless of personal characteristics, are encouraged to apply.

Qualified applicants with disabilities may be entitled to reasonable accommodation under the terms of the Americans with Disabilities Act and/or certain state or local laws. Please contact if you need an accommodation due to a disability to complete an application, job interview, and/or to otherwise participate in the hiring process. This email does not respond to non-accommodations related requests.

WHO IS 7 BREW...

7 Brew is a rapidly expanding drive through beverage experience with over 600+ locations across 38 states in the US. We are one of the fastest-growing QSR brands in the world, with plans to open more domestic locations in 2026.

We're passionate about crafting delicious and unique beverages while providing a fast and friendly customer experience. We believe in creating a vibrant and energetic work environment where our team members can thrive and grow.

Our mission is to cultivate kindness one tasty drink at a time.

WHAT'S BREWING IN THIS ROLE...

The Manager of Menu Strategy & Category Management plays a key role in advancing 7 Brew's mission to cultivate kindness by creating a positive experience. This position leads the development and execution of menu & category strategies to fuel brand growth, increase guest satisfaction, and enable operational excellence.

As the leader of the Category Management function within the greater Innovation & Category Management group, the Manager brings category strategy and menu planning to life in service to 7 Brew's growth objectives.

THE FLAVOR YOU ADD...

Strategic Category & Menu Management

• Develop and implement comprehensive category strategies that meet business goals and enhance guest and Brewista experiences.
• Collaborate with Marketing, Operations, Supply Chain, and Finance to ensure alignment with brand vision and operational capabilities.
• Assess emerging category opportunities in beverages, flavors, ingredients, and consumer experiences to inform the innovation pipeline.
• Support the evaluation and optimization of product performance across the full menu lifecycle, including launches, limited-time offers (LTOs), and ongoing items.
• Collaborate with Finance and Supply Chain to assess category mix, menu complexity, and profitability.
• Develop pricing strategy and product tiering to ensure 7 Brew continues to lead in menu development and product differentiation.
• Manage menu features & rollout schedule in coordination with all current and future vehicles.
• Stand- and Field- touchpoints to ensure menu execution matches category priority and strategic vision.
• Develop new menu touchpoints that tell 7 Brew's category and menu stories to current and future guests
• Owns Nutrition Management tool, ensuring consumer communication clarity in keeping with best practices and 7 Brew brand standards.

Market & Consumer Insights Integration

• Partner with 7 Brew's Insights team to translate data, trends, and guest feedback into actionable category strategies.
• Conduct competitive and trend analyses to assess whitespace opportunities.
• Support and assist innovation development in service to category growth plans.

Culture & Capability Building

• Model 7 Brew's values of positivity, collaboration, and curiosity in every project.
• Actively contribute to a culture of experimentation—testing fast, learning fast, and iterating based on data and feedback.
• Participate in developing best practices, toolkits, and documentation that will form the foundation of a scaled Category Management organization.

MUST-HAVE INGREDIENTS...

Education

• Bachelor's degree required; concentration in Business Management, Marketing, or a related field preferred.
• Experience:
• 3-5 years of experience in category management, menu strategy, marketing, or operations within food & beverage, CPG, or QSR environments.
• Experience coordinating cross-functional projects from ideation through commercialization.
• Ability to lead and grow a team.

Skills & Attributes

• Strategic Thinking: Ability to translate consumer insights and brand strategy into actionable menu development opportunities.
• Business Acumen: Awareness of cost, margin, and operational considerations in category and product decisions.
• Project Management: Organized and detail-oriented with strong follow-through and ability to manage multiple priorities.
• Collaborative Leadership: Effective at influencing without authority across functions.
• Adaptability: Thrives in a fast-moving, entrepreneurial environment; comfortable with ambiguity.

Performance Metrics

• Timely delivery of category and menu projects.
• Quality and clarity of category analyses leading to disproportionate growth for 7 Brew and its franchisees.
• Demonstrated collaboration and positive feedback from cross-functional partners.

Cultural Fit

• 7 Brew's Innovation team is entrepreneurial, fast, and fun — we test, taste, and iterate constantly. The ideal candidate is curious, collaborative, and loves turning "what if?" into "why not?"

Annual Hiring Range:

• $150,000 - $160,000 Per Year

Reporting to the General Manager of the unit, the Executive Chef, Operations is responsible for daily monitoring of the preparation of the pre-designed meals for multiple customer accounts with culinary expertise through the management of all Chefs, Sous Chefs and Cooks at the unit, and promoting and providing quality food services to airline clients.

Main Duties and Responsibilities:

• Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.
• Meets culinary financial objectives by estimating requirements; assisting with menu design; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.
• Adheres to recipes and portion specifications as required by the customer by understanding consumer tastes and nutritional needs; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.
• Oversees food preparation by consulting with the Buyer; Sous chefs, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.
• Improves menu quality and consistency by analyzing food production records and menu expenses; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.
• Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.
• Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.
• Using menu specifications, maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.
• Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.
• Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies and sharing this information with direct reports.
• Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.
• Ensures quality production standards are followed and maintained. Ensures employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
• Trains and monitors employees on proper work procedures and production of products to ensure maximum productivity with minimum labor and food expenses.
• Assists in the development and training of cooks as required.
• Prepares administrative reports as required.
• Ensures maximum productivity and labor costs are maintained according to financial requirements. Monitors daily manpower planning and employee turnover. Responsible for employee retention.
• Ensures meal cycles are communicated in a timely and accurate basis. Monitor yields of products to ensure maximum usage.
• Works with management staff to improve performance of the unit.
• Ensures Menu presentations are properly planned, set up, and specifications reviewed to ensure compliance.
• Maintains labor requirements, food costs, overtime, and all productivity requirements.
• Must ensure all cooks, and Sous Chef employees have the skill and ability to perform all cooking and food preparation requirements of all the Airline Accounts serviced in the Unit.
• Ensures all products are cooked at required temperature according to airline and food safety specification, etc.
• Responsible for coaching, counseling and preparing corrective action for employees.
• Completes all company required training including but not limited to ServSafe Sanitation Manager Certification.

Qualifications

Education:

• Associate Degree or Bachelor Degree in the Culinary Arts or a related field, (formal culinary education) required or at least 4 years of experience in an Executive Chef role

Work Experience:

• Minimum 10 years of experience as a Chef required
• Minimum of 4 years of experience as an Executive Chef required.
• Minimum of 1-3 years of supervisory experience working in a high volume, manufacturing, food production and restaurant or catering environment required.
• In-flight catering experience or experience in a high-volume food service environment required.

Technical Skills: (Certification, Licenses and Registration)

• Ability to cook meals according to detailed specifications.
• Ability to work in a fast paced, deadline driven environment.
• Must have strong and effective leadership skills, and the ability to successfully manage a staff of 2 to 3 Sous Chefs and over 20 cooks.
• Current or previous labor relations experience is a plus, but not required.
• Candidate must be comfortable with all levels of employees and have the ability to drive positive program change.
• Ability to train others required.
• Must have the ability to give negative and positive feedback to employees on a daily basis.
• Excellent time management skills required. Ability to handle multiple tasks without losing focus on priorities.
• Strong organizational, analytical, communication and leadership skills required.
• Must be innovative and have the ability to make changes to the operation as needed to further improve the work environment and unit performance.
• Experience with menu design a plus
• Basic computer skills required. Working knowledge of Microsoft Office products preferred
• ServSafe Certified preferred.

Language / Communication Skills:

• Must have excellent written and oral communication skills.
• Multi-lingual a plus.

Work Environment / Requirements of the Job:

• Regularly, stands, bends, lifts, and moves intermittently during shifts of 10+ hours.
• In a normal production kitchen facility there may be physical discomfort due to temperature and noise.
• Must be able to lift, push, pull and move product, equipment, supplies, etc., in excess of twenty-five (25) pounds.
• A rotating schedule of over 55 hours per week is typical.

Gate Group Competencies Required to be Successful in the Job:

• Thinking – Information Search and analysis & problem resolution skills
• Engaging – Understanding others, Team Leadership and Developing People
• Inspiring – Influencing and building relationships, Motivating and Inspiring, Communicating effectively
• Achieving – Delivering business results under pressure, Championing Performance Improvement and Customer Focus

Demonstrated Values to be Successful in the Position

Employees at gategroup are expected to live our Values of Excellence, Integrity, Passion and Accountability. To demonstrate these Values, we expect to observe the following from everyone:

• We treat each other with respect and we act with integrity
• We communicate and keep each other informed
• We put our heads together to problem solve and deliver excellence as a team
• We have passion for our work and we pay attention to the little details
• We foster an environment of accountability, take responsibility for our actions and learn from our mistakes
• We do what we say we will do, when we say we are going to do it
• We care about our coworkers, always taking an opportunity to make someone’s day better

The above statements are intended to describe the general nature and level of work being performed by the individual(s) assigned to this position. They are not intended to be an exhaustive list of all duties, responsibilities, and skills required. Management reserves the right to modify, add, or remove duties and to assign other duties as necessary. In addition, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position. gategroup is an equal opportunity employer committed to workforce diversity. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, disability status or other category under applicable law. For further information regarding Equal Employment Opportunity, copy and paste the following URL into your web browser: be considered for this position, please submit your application by 07/14/2025

FOOD & BEVERAGE MANAGER

POSITION SUMMARY

The Food & Beverage Manager is responsible for the strategic leadership and daily operational oversight of all food and beverage department across the resort, including seasonal outlets, banquet facilities, off-site catering, restaurant, steakhouse, waterpark, and café. This executive-level position ensures exceptional guest experiences, financial performance, and operational excellence across all food and beverage venues while maintaining brand standards and driving revenue growth.

KEY RESPONSIBILITIES

Strategic Leadership & Operations

• Direct all aspects of food and beverage operations across multiple outlets with combined annual revenue responsibility
• Develop and implement comprehensive F&B strategies aligned with resort objectives and seasonal business patterns
• Oversee daily operations ensuring consistent quality, service standards, and guest satisfaction and staff development across all venues
• Manage seasonal transitions including outlet openings, closings, and menu rotations b with appropriate staffing levels for seasonality and profitability based on occupancy patterns

Financial Management

• Develop and manage annual F&B budget including labor, cost of goods, and capital expenditures
• Monitor and analyze financial performance including revenue, costs, and profit margins across all outlets
• Implement cost control measures while maintaining quality standards and guest experience
• Drive revenue through strategic pricing, promotional initiatives, and upselling programs and special buying opportunities from vendor suppliers
• Forecast and plan for seasonal fluctuations in business volume

Team Leadership & Development

• Recruit, train, and develop a high-performing F&B team across all outlets and banquet operations
• Guide department heads including Executive Chef, Restaurant Manager, Catering Manager, and outlet managers
• Create and maintain comprehensive training programs ensuring service excellence and safety compliance
• Conduct performance evaluations, provide coaching, and develop succession planning strategies
• Foster a positive work culture that emphasizes teamwork, accountability, and guest service
• Collaborate with ownership on company goals, culture and developments

Banquet & Catering Operations

• Oversee all banquet and event operations including weddings, conferences, and social gatherings
• Collaborate with sales team on event planning, menu development, and pricing strategies
• Manage off-site catering operations ensuring seamless execution and brand consistency
• Ensure proper staffing levels and resource allocation for events of varying sizes

Guest Experience & Quality Assurance

• Establish and maintain service standards across all F&B outlets
• Monitor guest feedback and implement continuous improvement initiatives
• Ensure compliance with health, safety, and sanitation regulations
• Conduct regular inspections of all outlets to ensure operational excellence, cleanliness, sanitation, grooming and communication skills with staff
• Handle escalated guest concerns with professionalism and appropriate resolution

Menu Development & Culinary Excellence

• Partner with Ownership, Executive Chef, purchasing and profit center managers on menu development for all outlets
• Ensure menus are current, competitively priced, and aligned with guest preferences
• Stay informed of comm oddity price fluctuations to ensure menu pricing supports budgetary goals
• Oversee wine and beverage programs including selection, pricing, and staff training
• Implement seasonal menu changes and special promotional offerings

Vendor & Inventory Management

• Negotiate contracts with vendors and suppliers to optimize quality and cost
• Oversee procurement processes and inventory control systems
• Ensure proper par levels and minimize waste across all operations
• Manage relationships with key suppliers and distributors

REQUIRED QUALIFICATIONS

Education & Experience

• Bachelor’s degree in hospitality management, Business Administration, or related field preferred
• Minimum 5-7 years of progressive food and beverage leadership experience
• Minimum 3 years in a senior F&B leadership role at a resort or high-volume hospitality facility
• Proven track record managing multiple outlets and significant revenue responsibility
• Experience with banquet operations and off-site catering management

Skills & Competencies

• Strong financial acumen with experience in budgeting, forecasting, and P&L management
• Excellent leadership and team development capabilities
• Outstanding guest service orientation and problem-solving skills
• Proficient in F&B management systems, POS systems, and Microsoft Office Suite
• Strong communication and interpersonal skills
• Ability to work flexible schedule including evenings, weekends, and holidays
• Knowledge of food safety regulations and compliance requirements

PREFERRED QUALIFICATIONS

• Advanced degree or professional certifications (e.g., Certified Food and Beverage Executive)
• Experience managing seasonal operations and fluctuating business volumes
• Multi-outlet resort or large mixed use and or luxury hotel experience
• Certification or formal training in wine and spirits with knowledge of beverage programs and recipe development
• Experience with revenue management and menu engineering

PHYSICAL REQUIREMENTS

• Ability to stand and walk for extended periods
• Capability to work in various environments including kitchens, dining rooms, and outdoor settings
• Ability to lift to 25 pounds occasionally

This position reports directly to the resort owners and general manager and collaborates with company directors to support and advance the organizations cultural vision and strategic objectives.