Panera Bread Menu Jobs in Usa

• Feels comfortable and confident engaging with members in a refined yet welcoming setting
• Takes pride in creating exceptional culinary experiences that enhance member enjoyment and engagement
• Sees the big picture while executing the smallest details with excellence
• Is a natural people motivator who nurtures talent, develops team members, and builds strong kitchen culture
• Can successfully lead and inspire a well-established, long-tenured staff
• Brings strong banquet experience, delivering high quality events of varying scale
• Excels in à la carte dining and creative menu development

• Oversee all culinary operations, including daily dining and private events
• Drive innovation in menu design while respecting member favorites and traditions
• Play a key role in capital improvement discussions and culinary facility investments
• Contribute immediately as a strategic leader within the club's leadership team
• Uphold the highest standards of quality, consistency, and presentation

• Culinary degree from an accredited institution preferred
• 5+ years of executive-level culinary leadership experience (country club or luxury hospitality preferred- up and coming chefs with strong experience as a sous chef will be considered)
• Strong knowledge of multi-outlet food service operations
• Proven financial acumen and cost-control expertise
• Excellent leadership, communication, and organizational skills
• ServSafe Certification or equivalent food safety certification

Compensation details: 9

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The Organization

Founded with the vision of creating a modern private club centered on connection, experience and community, Firefly is a thoughtfully designed club community located in the greater Nashville area. Firefly was established to offer members a refined yet approachable environment that brings together elevated hospitality, outdoor recreation, wellness and social engagement. Inspired by its natural surroundings and the spirit of modern Southern living, the Club delivers a lifestyle experience that balances tradition with innovation.

Firefly is entering an exciting phase of development with significant amenity growth planned over the coming years. Food and beverage is a central pillar of the member experience and will continue to expand in scale, complexity and visibility. The Club is committed to building hospitality programs that are high quality, well structured, and sustainable, while maintaining a warm, member first culture. This growth phase presents a unique opportunity for a leader who enjoys building from the ground up and growing alongside an evolving organization.

Position Overview

The Food and Beverage Director is a senior leadership role responsible for the strategic development, operational execution and long-term growth of all food and beverage operations at Firefly. Working directly with the General Manager, this individual will serve as a key partner in shaping the Club's hospitality vision, establishing foundational systems and standards and scaling operations as new amenities and programs are introduced.

This role is ideal for a hospitality leader who thrives in startup or growth-oriented environments and understands how to build structure without sacrificing service culture. The Food and Beverage Director will be responsible for creating the frameworks, teams and processes that support exceptional member experiences today while preparing the operation for future expansion. While prior startup experience is helpful, it is not required, provided the candidate brings strong leadership skills, adaptability and a desire to grow with the role.

Responsibilities

Strategic Leadership and Program Development

• Partner directly with the General Manager to develop and execute the long–term vision for food and beverage across all outlets and events.
• Play an active role in planning future food and beverage concepts tied to new amenities and club development.
• Establish scalable operating models that can evolve as the Club grows in membership and offerings.

Operational Excellence and Systems Development

• Build and implement core food and beverage systems including standard operating procedures, service standards, training manuals and workflows.
• Create clear processes for scheduling, purchasing, inventory management, service execution and event operations.
• Ensure consistency, efficiency and quality across all food and beverage touchpoints.
• Oversee compliance with health, safety, sanitation and regulatory requirements.

Culinary Partnership and Menu Development

• Work closely with the Executive Chef to develop menus that align with Firefly's brand, member preferences and operational capabilities.
• Collaborate on menu engineering, pricing strategies and seasonal offerings.
• Ensure seamless front of house and back of house coordination to support quality, timing and presentation.
• Support culinary programming tied to member events, tastings and special experiences.

Events and Member Experience

• Oversee all food and beverage aspects of member events, social programming and private functions.
• Partner with internal teams to elevate event execution, service flow and hospitality touchpoints.
• Continuously evaluate member feedback and engagement to refine offerings and enhance satisfaction.

Financial Management

• Develop and manage department budgets, forecasts and financial controls.
• Monitor labor costs, cost of goods and overall departmental performance.
• Implement cost control strategies while maintaining service quality and member experience.
• Provide regular reporting and analysis to the General Manager.

Leadership and Talent Development

• Recruit, hire and retain a high performing food and beverage team aligned with the Club's service culture.
• Build leadership depth within the department through coaching, training and mentorship.
• Establish clear expectations, accountability structures and performance standards.
• Create onboarding and ongoing training programs that support consistency and professional growth.
• Foster a positive, respectful and engaging workplace culture that supports long term retention.

Key Characteristics

The ideal candidate is a service-driven hospitality professional with strong leadership presence and a passion for building programs, teams, and culture. This individual should be comfortable operating in a dynamic environment where systems are still being developed and where flexibility, initiative and collaboration are essential.

Qualifications

• 5-7 years of progressive food and beverage leadership experience in private clubs, luxury hospitality or high-end lifestyle environments
• Proven ability to build systems, processes and teams in a growth-oriented setting
• Success in member/guest focused environments
• Strong partnership skills with culinary leadership and executive management
• Financial acumen and experience managing complex operations
• A long-term mindset with the desire to grow with the Club as amenities and responsibilities expand

Competitive Compensation

Firefly offers a competitive compensation package commensurate with experience, along with a comprehensive benefits program. Additional details will be shared with qualified candidates during the interview process.

To be Considered

Professionals who meet or exceed the established criteria are encouraged to send a compelling cover letter outlining their qualifications, experience, interests and why Firefly and Nashville will be beneficial for you, your family and your career along with their resume to:

Tara Osborne

Principal

512-965-5643

The Director of Operations will oversee F&B and Rooms Operations for a 99-room hotel. The Department Leaders for Rooms and F&B will report directly to the Director of Operations responsible for maximizing profits, employee engagement and guest satisfaction. 

Key Responsibility

Operational Oversight

• Supervise & manages team members of all day-to-day operations. Has the ability to fully understand all positions well enough to perform all duties in team members’ absence.
• Upholds Ithaka Hospitality Partners standards of excellence throughout all guests’ interactions.

Guest Satisfaction

·      Monitor, observe, and measure guest’s restaurant experience.

·      Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests and ensure team is trained properly to handle guest requests/issues

·      Works closely with the Rooms Leadership team to train, develop, mentor team members and ensure front office team delivers gracious and thoughtful service.

·      Work closely with the housekeeping and engineering teams on daily operations, defect reduction, preventative maintenance, and quality improvements. 

·      Respond to guest reviews on social media platforms and IHP guest satisfaction surveys. 

Training & Development

·      Ensure execution of daily 'huddles' to keep staff informed of pertinent information.

·      Plan and deliver monthly departmental meetings.

·      Ensure support for supervisors to maintain excellent service and quality standards. Interview, select, train, supervise, counsel, and discipline outlet(s) supervisors and staff.

·      Work in coordination with Ithaka Leadership to create and maintain a written training program and all team members trained through Schoox.

·      Work closely with the team on continuous training through various training sessions.

·      Regularly reviews, evaluates and train on customer satisfaction of the hotel to recommend new operating policies.

Financial Management

·      Review and respond to daily revenue reports, recaps, etc. for the hotel and outlets. 

·      Ensure Forecasts are reviewed, and daily revenue reports are updated with accurate budget and revenue goals.

·      Ensure Outlet Requisitions are submitted within a timely manner as needed for all food items using our in-house ordering systems.

·      Analyze Point of Sale data, departmental budgets, and financial data to ensure we are maximizing sales and profits, understanding food and labor costs.

·      Review daily labor reports to ensure efficient operations without compromising the guest experience. 

·      Work closely with the revenue management team to maximize revenue opportunities for the hotel.

·      Work closely with the General Manager on monthly and annual forecast and budgets.

Menu Development

·      Work in coordination with the Restaurant General Manager, Kitchen Manager and Culinary Creative Director on seasonal updates to food & beverage offerings.

·      Administer verbal and written testing to FOH team. Lead a daily pre-service huddle to properly communicate to the service team special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the service ahead.

Quality Assurance

·      Work closely with outlet leaders to ensure the restaurant is operated in a neat and clean manner, and ServSafe and local health code standards are met.

·      Receive a score of 98 or higher on all health inspections.

·      Ensure maintenance on all equipment is taking place proactively following manufacturer’s recommended PM schedules and repair services are coordinated as needed.

·      Monitor, develop and maintain goals using the 4 Disciplines of Execution Processes. 

Flexibility

·      Team members must have a flexible work schedule and ability to work nights, weekends and holidays

·      Contribute to the instruction and training of coffee service in other departments (banquets, restaurant, IRD).

·      Assist IHP Leadership with forecasting roasted coffee needs and growth predictions.

Software Knowledge

·      Develops and oversees service team members and student schedules using ADP. Ability to learn and use ADACO daily for purchasing, receiving and inventory. Ability to learn and use Agilysys Point of Sale and restaurant reservation systems.

·      Ability to learn and use Opera Cloud PMS.

·      Ability to learn and use KYC Hotel Optimization Software.

·      Ability to learn and use Franklin Coveys 4DX Operating System. 

Qualifications

·       Three (3) or more years’ experience in hotel leadership roles. 

·       Complete understanding of Forbes, AAA service standards and able to implement and execute them in a casual upscale environment.

·       Experience in an upscale casual restaurant environment

·       Bachelor’s degree in hospitality or related subject matter, preferred

·       Minimum twenty-one (21) years of age to serve alcoholic beverages.

·       Background in both FOH and Culinary preferred.

·       Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques.

Working Conditions

·       Must be able to work on your feet for long periods of time.

·       Fast paced movements are required to go from one part of the restaurant to another.

·       Must be able to move, pull, carry, or lift at least 35 pounds.

·       Occasionally kneel, bend, crouch and climb as required.

·       Must be able to stand, walk, lift, bend and climb stairs for long periods of time.

·       Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat

About JECT

JECT is a medical aesthetics brand specializing in cosmetic injectables and medical-grade skincare. We offer a curated menu of services in a warm and inviting environment with safety and results as our utmost priority. Our mission is to make these services accessible and mainstream. JECT has locations in New York, Florida, California, New Jersey with additional locations in the works as well.

Description

We are looking for an Aesthetic Provider with a genuine passion for the medical aesthetics field and 2+ years’ experience injecting. We are seeking candidates who exhibit an exceptional level of customer service and patient care. We envision our ideal candidate as someone who possesses a growth mindset and who is excited at the opportunity to train and perform on cosmetic injectable and medical-grade skincare services using industry-leading products and devices.

JECT's Core Values

Specialized: JECT sets the industry standard for medical aesthetics. Our providers are all board-certified medical professionals that specialize in aesthetics, with extensive professional experience. All providers complete JECT Academy, an innovative and rigorous aesthetics training program that encompasses all relevant aspects of the field.

Personalized: JECT consistently goes above and beyond to provide our patients with a personalized experience and unparalleled results. We specialize in full face consultations that consider a holistic and multifaceted treatment approach. Our priority is development of individualized treatment plans reflective of our expertise and our client’s aesthetic goals.

Welcoming: At JECT, we pride ourselves on approachability and providing our patients comfort and ease throughout the entirety of their experience. We get to know our clients on a personal level and take the time to discuss their goals, questions, and concerns. The JECT environment feels warm and inviting, while also conveying to the client that they’re in the best of hands.

Collaborative: As one of the fastest-growing aesthetics businesses in the industry, our team is made up of the best and the brightest. We build upon our collective knowledge to ensure patient safety and the best results for our clients. We uplift one another and cultivate a supportive environment that encourages growth on both the individual and company level.

Key Responsibilities

Perform skin analysis and a full-face aesthetic evaluation.

Adopt a consultative approach and develop a personalized treatment plan for each client, focusing on the use of cosmetic injectable treatments, medical-grade skincare treatments, and an established skincare routine.

Perform cosmetic injectable treatments with an excellent skill level and attention to detail, including wrinkle reducers and dermal fillers. Perform medical-grade skincare treatments available through the service menu.

Provide before and aftercare information for both cosmetic injectable treatments and medical-grade skincare treatments.

Consistent and high quality before & after photography.

Complete and maintain accurate required medical documentation: intake forms, consent forms, medical history, medical records.

Follow up with clients in a timely fashion after treatment to ensure excellent patient care.

Build and maintain a strong client base.

Contribute to educational material and marketing content.

Comply with company protocols, policies, and relevant health and safety requirements.

Successfully complete JECT Academy, the comprehensive training on cosmetic injectables, medical-grade skincare, the aesthetic consultation process, and customer service.

Expectations

Radiate JECT’s mission to ‘empower all people to look and feel their best’.

Passionate about medical aesthetics, continuously self-educating to stay informed on current trends.

Enthusiastic about ongoing training opportunities as the cosmetic industry continues to evolve.

Team Player – willingness to get hands dirty and participate in any tasks that need extra hands regardless of how small.

Brand Ambassador – be proactively positive about JECT inside the stores and out.

Able to credential yourself and the business when introducing yourself to new clients.

Maintain a high level of product, clinical, and industry knowledge.

Adopt a consultative approach and comfortably discuss a treatment plan and pricing whilst managing client expectations.

Demonstrate empathy and care in a client-focused environment.

Manage client feedback in a sensitive and reasonable manner.

Strong conflict and problem resolution skills.

Results-driven with the ability to identify and optimize sales opportunities.

Excellent customer service, communication, and time management skills.

Adopt a positive and proactive mindset.

Detail-oriented

Strong desire and ability to work in a team, coaching and mentoring new starters as needed.

Exhibit a high level of professionalism when interacting with clients, employees, and management.

Proficiency with EMR and other software systems.

Ensure confidentiality of sensitive information.

Requirements

PA or NP degree

Valid Florida state license

2+ years medical aesthetic and/or cosmetic injectable experience required.

Available and accountable for scheduled shifts including some weekends.

Must be available for days, evenings, weekends, and extended store hours where required.

Benefits

Competitive Compensation

Paid Time Off (Vacation & Sick)

Retirement Plan (401k) with a company match

Healthcare Benefits (Medical, Dental & Vision)

Access to JECT Academy training and educational content

Opportunity to train and perform using industry-leading products and devices

Exclusive opportunity to attend hands-on training and/or educational sessions

Generous employee discounts on JECT services and products

• Use suggestive selling technique for food and beverage
• Attend daily pre-meal tasting
• Ensure friendly greeting to all guest
• Take orders and serve food and beverage requests promptly.
• Check with guest during meal for guest satisfaction
• Responsible for guest check and proper payment
• Set-up station and tables prior to service
• Assist in clearing and set-up of tables during service
• Completes side duties
• Maintain the proper care and cleanliness of tableware, serving equipment
• Make manager aware of all guest comments and complaints
• Complete tasks and projects delegated by your manager and assist other departments as business volumes and staff levels demand
• Other duties as assigned
  
  

• High school diploma or equivalent preferred
• 5 years related experience required
• 2 years fine dining experience preferred
  
  

• Proficient knowledge with Colorado liquor laws
• Proficient knowledge in Point-of-Sale Systems
• Strong knowledge of wines food and cooking methods
• Knowledgeable of 5-star standards
• Expertise in fine dining service and standards, etiquette, and formal table settings
• Familiarity with menu items, wine lists, and pairing recommendations
• Understanding of food safety and sanitation guidelines
• Exceptional customer service and interpersonal communication
• Strong multitasking abilities to handle multiple tables and priorities efficiently
• Ability to upsell and suggest complementary menu items to enhance the guest experience
• Proficiency in using point-of- sale (POS) systems for accurate order entry and billing
• Detailed- oriented with commitment to maintaining the restaurant’s impeccable standards
• Adaptability to manage dynamic service flows and unique guest needs
• Ability to practice discretion and professionalism when interacting with VIP and high-profile guests
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Paid Time Off Programs
• Paid Leave Programs
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

• Supervise and coordinate kitchen staff to ensure efficient food preparation and service during all shifts
• Assist the Chef de Cuisine with menu planning, recipe development, and seasonal adjustments
• Monitor food quality and presentation to ensure it meets the restaurant's standards and guest expectations
• Maintain inventory control, order supplies, and manage food storage to minimize waste and ensure freshness
• Enforce kitchen safety and sanitation practices, ensuring compliance with health regulations and cleanliness standards
• Act as restaurant chef in the absence of Chef de Cuisine
• Develop, train, supervise, and coordinate with line staff to achieve assigned tasks
• Maintain and promote proper food safety and handling protocols
• Communicate with Chef de Cuisine regarding the daily inventory and ordering process
• Cook and prepare food to order
• Work as an active participant on the service line as required
• Help maintain cleanliness guidelines for all kitchen production, walk-ins, and storage areas
• Other duties as assigned
  
  

• Culinary degree or equivalent work experience required
• ServSafe certification required
• 5 years of culinary experience required
  
  

• Proficient knowledge of purchasing food and beverage
• Proficient knowledge of high-volume production
• Familiarity with menu costing, inventory, and ordering
• In-depth knowledge of culinary techniques, food preparation, and kitchen equipment
• Strong understanding of food safety regulations and sanitation standards
• Excellent leadership and team management skills for supervising kitchen staff
• Strong time management skills, with the ability to work under pressure and multitask effectively
• Ability to create and innovate recipes and adjust menus based on seasonality and guest preferences
• Ability to maintain a high level of quality control and consistency in food preparation and presentation
• Ability to understand written and spoken English, Spanish a plus
  
  

• Ability to reach, crouch, kneel, stand, walk or be on your feet for extended periods of time
• Regularly work in wet, hot and humid conditions for extended periods of time and may be required to walk on slippery and uneven surfaces
• Must be able to occasionally lift, push or pull up to 50 lbs. individually or with assistance (weight limits can vary according to position, but no more than 50)
  
  

• Health, Dental and Vision Insurance Programs
• Flexible Spending Account Programs
• Life Insurance Programs
• Paid Time Off Programs
• Paid Leave Programs
• 401(k) Savings Plan
• Employee Ski Pass and Dependent Ski Passes
• Other company perks
  
  

New Restaurant Opening 

1221 Hospitality and lifestyle company is seeking a EXECUTIVE CHEF for SPICE’s NEW LOCATION - ATL! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all kitchen employees and areas, ensures company standards. The Executive Chef is responsible for leading, educating, motivating, and energizing the team. The Executive Chef leads the BOH team and delivers exceptional, unforgettable guest experiences to every guest every time!

SPICE is a sophisticated global fusion restaurant specializing in bold flavors, shared plates, premium proteins, sushi, and elevated entrees — all executed with modern precision in a sleek, upscale setting, paired with a vibrant cocktail program.

The Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes.

Duties & Functions:

• Maintain constant quality control of all food prepared and ensure it meets Restaurant standards and is served on time.
• Understand the operational set up and principle of the restaurant
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
• Hiring and training staff to prepare and cook all the menu items
• Identify training needs and conduct training for all back of house team members and positions
• Coordinate the kitchen team and support any position that is in need of help
• Complete necessary food and station preparation prior to the scheduled event
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard
• Conduct inventory of ingredients and equipment and placing orders. 

Specific Job Knowledge & Skills

• Culinary degree preferred, High School or equivalent required
• Three to five years in a management position, preferably in an upscale or lifestyle brand hotel
• Ability to thrive in a high-pressure environment
• Passion for food and for creating exceptional guest experiences
• Gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English, prefer bilingual English/Spanish
• Develop and maintain positive and productive working relationships with other employees and departments
• Ability to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays 

Benefits & Perks

As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:

• Medical Insurance.
• Dental Insurance. 
• Vision insurance.
• Paid Time Off (PTO).

The opportunity

Delaware North Sportservice is hiring seasonal In Seat Runners to join our team at American Family Field in Milwaukee, Wisconsin. As an In Seat Runner, you will work with team members to deliver food and beverage orders to guests.

If you are looking for a role offering opportunity, and potential to learn where your efforts are rewarded, apply now.

Pay

$8.50 - $8.50 / 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?

• Set up beverages and snacks. Prep condiments.  

• Coordinate with Chef and kitchen staff to ensure timely and accurate preparation and delivery of food.  

• Runs food and beverage orders from the kitchen out to guests in the seats. 

• Ensure guest satisfaction upon receipt of their order.  

• Verify IDs when serving alcohol/ follow alcohol service guidelines. 

• Maintain a comprehensive knowledge of all menu items, ingredients, and preparations; be able to identify menu items and ingredients by appearance.  

• Maintain kitchen and suites cleanliness and organization at all times.  

• Assist with stocking and counting inventory. 

More about you

• Strong time management and organizational skills. 

• Strong verbal and written communication skills; ability to communicate with staff and guests. 

• At least 1 year of experience or training as a Runner or Busser with a similar style of dining, capacity, and volume preferred. 

• Ability to work flexible hours, including nights, weekends, and holidays, as needed. 

• Excellent communication skills. 

• Must be at least 18 years of age. 

• Ability to perform opening, mid and closing duties as outlined by management.  

Physical requirements

• Constant standing, walking, bending, reaching, and repetitive motions.  

• Ability to maneuver between seats and around the concourse to deliver food to guests. 

• Ability to lift, balance and move large food trays, weighing up to 35 pounds. 

• Visual acuity and hearing sufficient to take orders and prepare checks. 

• Ability to lift up to 35 pounds for set-up, service, and clean-up. 

• Ability to stand or walk for the entire length of shift; may include walking up and down stairs. 

• Ability to work in variable temperatures – required to move between hot, noisy conditions of kitchen and climate-controlled dining environment. 

Shift details

Days
Evenings
Holidays
Weekends

Who we are

Delaware North operates concessions and premium dining services at the 41,900-seat American Family Field, home of the Milwaukee Brewers since 1970. We manage concession outlets, suites, all-inclusive areas and clubs at the stadium. We also operate J. Leinenkugel's Barrel Yard Brewery, Bar, and Restaurant. The culinary team partners with many local vendors to infuse Milwaukee staples into the food and beverage offerings.

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.