Assistant General Manager (Bojangles)

Key Responsibilities: 1. Staff Supervision & Development: Assist in leading and supervising restaurant staff, including cooks, servers, and cashiers, ensuring proper training, motivation, and compliance with KFC standards. Train new employees and provide ongoing coaching to existing team members. Schedule shifts and monitor employee performance, ensuring that tasks are completed efficiently and on time. Assist in performance evaluations and provide constructive feedback to team members to encourage professional development. Promote a positive and team-oriented environment. 2. Customer Service & Satisfaction: Ensure that all customers receive excellent service and experience a positive dining experience. Resolve customer complaints or concerns in a professional and timely manner. Oversee the front-of-house operations, ensuring prompt service and cleanliness. Assist in managing customer interactions, ensuring quality service and satisfaction during peak hours. 3. Operations & Restaurant Performance: Support the management of daily restaurant operations, ensuring smooth flow during peak periods. Help with inventory control, ordering supplies, and maintaining proper stock levels. Monitor food quality and ensure that all food is prepared and served according to KFC’s standards. Ensure adherence to health, safety, and sanitation standards in the kitchen and dining areas. Assist in overseeing cash handling procedures and ensure accurate register operation. 4. Financial Management & Reporting: Help monitor restaurant financial performance, including sales, labor, and food costs. Assist in maintaining budget targets and driving cost efficiencies. Ensure adherence to company policies for cash management, banking, and inventory control. Assist in creating and reviewing reports, identifying opportunities for increased sales or cost reduction. 5. Health & Safety Compliance: Ensure that the restaurant operates in compliance with all local health regulations, safety protocols, and food safety standards. Oversee cleanliness and sanitation procedures in both the kitchen and dining areas, ensuring all equipment and facilities are properly maintained. Conduct safety checks to ensure the restaurant is a safe environment for both employees and customers. Help implement emergency procedures in the event of incidents such as accidents, injuries, or fires. 6. Marketing & Promotions: Assist in the execution of local marketing efforts and promotional campaigns to increase sales and brand awareness. Monitor the success of promotions and make recommendations for future campaigns based on performance and customer feedback. Ensure that restaurant merchandising (menu boards, displays, etc.) is maintained and updated according to KFC standards. 7. Additional Responsibilities: Help with opening and closing the restaurant as needed, ensuring all operational tasks are completed. Step in as the leader when the Restaurant Manager is absent, ensuring smooth operations. Take on additional duties and projects as directed by the Restaurant Manager. Qualifications: Experience: 1-3 years of experience in a supervisory or leadership role in the restaurant or hospitality industry. Previous experience in a fast-food or quick-service restaurant (QSR) environment is preferred. Skills: Strong leadership, organizational, and interpersonal skills. Excellent customer service skills and the ability to handle customer complaints with professionalism. Ability to manage multiple tasks in a fast-paced environment. Ability to train and develop team members to meet company standards. Basic understanding of restaurant financials, including budgeting, labor management, and cost control. Strong communication skills, both verbal and written. Ability to work flexible hours, including nights, weekends, and holidays. Education: High school diploma or equivalent required; Associate's or Bachelor's degree in business, hospitality management, or related field is a plus. Physical Requirements: Ability to stand, walk, and move throughout the restaurant for extended periods. Ability to lift up to 25-30 pounds. Ability to work in a fast-paced environment and handle multiple tasks simultaneously.

We are looking for someone to join our team for retail sales of natural wine, local beer & other s*^$. Market features local meats, pastas, produce, cheeses, Swedish candy and then artisanal food products from around the world. Get awesome discounts! Could be located at either Cork Moscow or Cork Market and the Candy Castle. Open 7 days a week, hours 10-6pm. Up to $22 per hour based on experience. Wine knowledge or interest in learning about required. Applicant must be available to work Saturdays & Sundays. Submit resumes with references. Must be 18+ to apply. https://www.corkvt.com/corkmarket

Key Responsibilities: Staff Management: Hire, train, and manage restaurant staff, including servers, cooks, hosts, and dishwashers. Create work schedules, ensuring that the restaurant is adequately staffed during peak and off-peak hours. Provide leadership, coaching, and guidance to the team to ensure high performance and teamwork. Conduct regular performance evaluations and provide feedback to employees to help improve performance and efficiency. Handle any employee-related issues, including conflict resolution, disciplinary actions, and fostering a positive work culture. Customer Service: Ensure customers have a pleasant dining experience by providing excellent service and addressing any concerns or complaints quickly and professionally. Monitor the quality of service provided by staff to ensure it meets IHOP standards. Develop and maintain relationships with regular customers and ensure their satisfaction. Operations Management: Oversee daily restaurant operations, ensuring all departments (front-of-house and back-of-house) function smoothly. Monitor restaurant performance by reviewing key metrics such as sales, guest satisfaction, and operational efficiency. Ensure compliance with IHOP’s operational procedures, policies, and standards. Manage the opening and closing procedures of the restaurant to ensure everything is in place for a smooth transition from one shift to the next. Financial Management: Assist in developing and managing the restaurant’s budget, including controlling labor costs, food costs, and other expenses. Implement strategies to increase sales and profitability, including marketing initiatives, upselling, and customer loyalty programs. Analyze financial reports to monitor the restaurant's financial performance and identify areas for improvement. Ensure cash handling and financial transactions are performed accurately. Health, Safety, and Compliance: Ensure the restaurant complies with local health codes, safety regulations, and sanitation standards. Conduct regular inspections of the restaurant to ensure cleanliness, food safety, and proper maintenance of equipment. Ensure that all health and safety practices are followed, including food safety standards and employee safety protocols. Inventory and Supply Management: Monitor inventory levels and ensure that the restaurant is adequately stocked with food, beverages, and supplies. Place orders for inventory and supplies as needed while controlling waste and minimizing spoilage. Coordinate with suppliers and vendors to maintain efficient supply chains. Marketing and Promotions: Implement and support local marketing initiatives to promote the IHOP brand and increase customer traffic. Track and analyze promotional campaigns to assess their effectiveness and make adjustments as needed. Team Development: Foster a positive team environment by motivating staff, promoting teamwork, and providing ongoing training. Help employees grow in their careers through development opportunities and promoting from within when possible. Qualifications: Experience: 2-3 years of experience in restaurant management or a similar leadership role in a restaurant or food service environment. Skills: Strong leadership, interpersonal, and communication skills. Ability to manage multiple tasks and prioritize effectively in a fast-paced environment. Knowledge of budgeting, financial analysis, and cost control. Proficiency in using restaurant management software and POS systems. Excellent problem-solving skills and the ability to handle customer complaints and concerns in a professional manner. Education: High school diploma or equivalent; a college degree in business, hospitality management, or a related field is a plus. Physical Requirements: Ability to stand for extended periods and move around the restaurant. Ability to lift and carry up to 50 pounds. Comfortable working in a fast-paced and often noisy environment. Working Conditions: Must be flexible with work hours and available to work nights, weekends, and holidays as required by the business. Ability to work under pressure during peak hours.

Spenard Roadhouse is looking for part time and full time experienced Servers with flexible availability for days, evenings and weekends.We're looking for outgoing people who have great smiles and think on their feet! The server’s primary responsibility is to ensure guest delight by providing an exceptional experience that makes our guests want to return again and again. Basic duties are to take guest orders, serve food and beverage, accept payments, and bus tables.This is a tipped position. Do you thrive in a fun, fast paced environment? Spenard Roadhouse is looking for you. Qualified candidates will have: Experience in a fast paced restaurant setting A current Municipality of Anchorage Food Workers Card A current TAP/TAM card Excellent communication and organization skills Basic math/cash handling skills and ability to operate a cash register/POS system Must be at least 21 years of age In addition, we expect the following of all our employees: A passion for making our guests welcome Focus on quality while taking pride in their work The ability to work well under pressure and as a team Outstanding problem-solving skills with a knack for thinking creatively An upbeat, positive attitude Multitasking, adaptability, and flexibility are a must! Spenard Roadhouse offers a wide variety of benefits, including: Medical, Dental, and Vision insurance Flexible Spending Account (medical and childcare accounts available) Accrued time off with pay 401(k) with employer matching up to 4% Dining discounts at Spenard Roadhouse and our sister restaurants (Snow City Cafe, South Restaurant + Coffeehouse, Crush Bistro) Apply in person at 1049 W Northern Lights Blvd OR Apply Online Here Spenard Roadhouse is an Equal Opportunity Employer.

1. Leadership & Team Management: Supervise, train, and develop team members to ensure high performance and a positive working environment. Motivate staff to meet sales goals, customer service targets, and food quality standards. Lead by example, providing consistent direction and support to all employees. Delegate daily tasks to ensure the team is functioning efficiently and effectively. Provide on-the-job training, coaching, and feedback to team members to improve job performance. Manage shift scheduling and ensure adequate staffing for peak hours. 2. Customer Service & Satisfaction: Resolve customer complaints or concerns in a professional and prompt manner. Monitor customer service performance, ensuring all team members provide friendly, efficient, and attentive service. Enhance the customer experience by ensuring cleanliness, product quality, and service standards are consistently met. Ensure fast service and address any delays or bottlenecks during busy periods. 3. Food Safety & Quality Control: Ensure food is prepared and presented according to company standards, including proper portion sizes and cooking temperatures. Conduct regular food safety checks to ensure compliance with health and safety regulations. Monitor food preparation areas to maintain cleanliness and hygiene standards. Oversee inventory levels, ordering supplies, and stock rotation to minimize waste. Ensure all food safety and sanitation guidelines are followed. 4. Operational Management: Assist in managing the day-to-day operations of the restaurant, including monitoring sales, costs, and employee performance. Help with inventory control, tracking and ordering food, beverages, and supplies. Conduct regular audits to ensure compliance with operational standards and efficiency goals. Manage cash handling, ensure accuracy of register transactions, and oversee daily cash reconciliation. Supervise opening and closing duties, ensuring that the restaurant is secure and ready for the next day. 5. Financial Oversight: Monitor labor costs, food costs, and sales targets to maintain profitability. Assist in managing the restaurant's budget and financial records. Help ensure that financial reports, including sales reports and labor records, are accurate and up-to-date. Work with the management team to implement cost control measures to increase profitability. 6. Administrative & Reporting Duties: Complete daily operational reports, including sales, employee performance, and any incidents that occurred during the shift. Help maintain employee records, including attendance, performance evaluations, and payroll data. Assist with recruiting, interviewing, and hiring new staff members. Coordinate with other departments (e.g., marketing, district management) for promotions and operational improvements. Brand-Specific Adjustments: KFC: Focus on managing fried chicken preparation and ensuring quality control in the frying process. Oversee staff involved in cooking and serving chicken, ensuring the correct cooking times and seasonings. Emphasis on managing the drive-thru operations and managing the team during busy periods (e.g., lunch/dinner rush). Ensuring compliance with KFC’s proprietary recipes and standards. Sbarro: A focus on managing pizza preparation including handling the pizza oven, dough preparation, and ensuring food consistency. Oversee the preparation of pasta dishes and other Italian menu items, ensuring proper portion sizes and taste. Coordinate kitchen staff for quick and efficient handling of large orders, especially during peak hours. Supervise front-of-house operations, ensuring smooth customer flow, especially in self-service or counter service settings. Del Taco: Focus on managing Mexican fast food preparation including tacos, burritos, quesadillas, and other menu items. Supervise staff to ensure consistency in burrito and taco assembly, maintaining product standards. Oversee the drive-thru and counter service, ensuring speed and accuracy in a high-volume environment. Manage the preparation of salsas, sauces, and fresh ingredients, and ensure they meet the brand’s standards. Emphasis on cross-training staff in both kitchen duties and customer-facing roles to maintain operational efficiency. Skills and Qualifications for Assistant Manager: Experience: Prior experience in the fast-food or quick-service restaurant (QSR) industry, particularly in a supervisory or leadership role, is preferred. Leadership Skills: Ability to lead, motivate, and manage a team effectively. Customer Service Focus: Strong commitment to customer satisfaction and the ability to address concerns or issues effectively. Communication: Excellent verbal communication skills to interact with customers, staff, and management. Organizational Skills: Ability to multitask, manage time effectively, and handle the administrative responsibilities associated with the role. Problem-Solving: Quick decision-making skills, especially during peak times or challenging customer situations. Food Safety Knowledge: Familiarity with food safety regulations and best practices in the kitchen. Financial Acumen: Understanding of how to control costs (labor, food) and ensure profitability. Physical Requirements: Ability to stand for long periods and handle tasks that may require lifting (up to 50 pounds) and bending. Comfortable working in a fast-paced, sometimes high-pressure environment. Ability to manage a team while maintaining a positive and calm demeanor.

Hospitality worker needed to work and live insight at Naknek River Camp located inside of Katmai National Park in King Salmon, Alaska for August and September. No prior experience needed.