Starbucks Shift Leader

Key Responsibilities: Team Leadership: Supervise crew during shifts Train and mentor team members Motivate staff to meet service and cleanliness standards Customer Experience: Ensure guests have a great experience every time Resolve customer issues in a friendly and efficient manner Operations: Manage opening and closing duties Monitor food prep and cleanliness Ensure compliance with food safety and sanitation guidelines Cash Handling: Operate the cash register and handle transactions accurately Perform shift cash reconciliations Requirements: Experience: 1+ year in a food service or retail environment (leadership experience is a plus) Skills: Strong communication and leadership skills Ability to stay calm under pressure and lead by example Other: Must be able to work nights, weekends, and holidays Ability to lift 30–50 lbs and stand for long periods

Professional and excellent service-oriented management of villa, warm and friendly daily接待. Responsible for the daily management of the villa, including room arrangement, scheduling staff for routine cleaning, furniture maintenance, water and electricity maintenance, etc.

The Chief Engineer has experience working in a hotel setting. The Chief Engineer will supervise the maintenance team and responsible for the physical condition of the hotel to ensure highest standards of guest satisfaction within allotted budget. The requirements listed below are representative of the knowledge, skill, and/or ability required. This is a FT position with on call responsibilities. Responsibilities · Hands-on daily management and supervision of the Maintenance Department including scheduling, hiring, training, and coaching of staff. Overseeing engineering operations and expenditures. · Collaboration with General Manager in preparing the annual budgets. Daily inspections of units under maintenance. · Participating in walk-through with management to ensure residences, public areas, and heart of house areas are well maintained and preventative maintenance processes are in place. · Presenting recommendations for property improvements to General Manager. Providing information to General Manager to determine the need of utilizing outside contractors. · Overseeing all capital construction and major maintenance projects. Obtaining certificates and permits and setting up a renewal monitoring program. Requirements · To perform this job successfully, the individual must be able to perform each essential duty and responsibility in a safe and satisfactory manner, and the individual must be punctual and have a good attendance record and have reliable means of transportation to work. · Supervises, develops and maintains an ongoing maintenance operation for hotel, including refrigeration, heating, plumbing, water treatment, preventive maintenance, hotel rooms, air/heating units, ice machines, swimming pools, lighting, kitchen equipment, emergency generators, water softeners, switch rooms, roof exhausts, electrical substations, etc. · On an ongoing and regular basis, inspects and evaluates physical condition of entire hotel asset, including all guestrooms, public areas, pool area; completes and retains inspection reports on a regular and timely basis, using then-current Company inspection forms. · Works closely with other departments (i.e., Front Office and Housekeeping Departments on maintenance and repairs issues) to ensure high level of customer satisfaction. · Orders material and completes work assignments on time and by a specified date. Performs work within departmental expense plans. · Maintains hotel by performing painting, plumbing, electrical wiring, and other related maintenance activities. Replaces/cleans air conditioner filters. Notifies management concerning need for major repairs or additions to lighting, heating and ventilating equipment. May tend furnace, air conditioner and boiler to provide heat, cool air and hot water for guests. Interprets specifications, job orders and company policies to maintenance employees. · Establishes or adjusts work procedures to meet production schedules, recommends measures to improve production. Analyzes and resolves work problems or assists employees in resolving work problems. · Training and monitoring safe practices of staff. Requirements A minimum of three years’ experience in a leadership or supervisory role preferably in a hotel property. · Strong written and oral communication skills. Functional and productive skills using technology such as personal computers, smartphones, and Microsoft software. · Familiarity with hotel property management systems, purchase order and procurement systems, and the ability to learn new software and related applications including work order and productivity systems. · Supervises and motivates maintenance staff including hiring, firing, coaching, counseling, evaluating and training activities. Communicates verbally and in writing with all levels of employees. Attends periodic meetings with General Manager and/or Team Members. Physical Demands · The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. · While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl; and talk or hear. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move more than 100 pounds. This is a Salary position 70K EEO

Las Vegas Petroleum is expanding its portfolio with well-known food brands, including the popular Sbarro, and we are seeking an enthusiastic Assistant General Manager - Sbarro to join our team. As the Assistant General Manager for Sbarro, you will ensure the successful operations of our location within the travel center, providing delicious food and outstanding service to our customers. Key Responsibilities: Assist the General Manager in the day-to-day operations of the Sbarro restaurant, maintaining high standards for quality, service, and cleanliness. Support recruitment, training, and ongoing development of kitchen and service staff to promote a productive and positive work environment. Engage with customers, delivering exceptional service and addressing any inquiries or concerns effectively. Monitor inventory levels, assist with ordering supplies, and manage costs to ensure profitability. Ensure compliance with health and safety regulations, implementing best practices for food handling and sanitation. Collaborate with management in developing marketing strategies to promote Sbarro's offerings and increase sales. If you have a passion for food service and a commitment to ensuring customer satisfaction while leading a team, we want to hear from you! Requirements Experience: 2-4 years in a supervisory or management role within a food service or restaurant setting. Leadership Skills: Proven ability to lead a team, with strong motivational and interpersonal skills. Customer Focus: Dedicated to providing excellent customer service with a friendly and approachable demeanor. Operational Knowledge: Familiarity with restaurant operations, including food preparation, service standards, and staff management. Financial Acumen: Experience in managing budgets, controlling costs, and analyzing sales performance. Communication Skills: Strong verbal and written communication skills for effective teamwork and customer interaction. Flexibility: Availability to work varied hours, including evenings, weekends, and holidays, as needed.

Be part of an extremely fast growing, fun, learning environment. Flexible schedules and family first attitude with endless opportunities for growth. We are looking for enthusiastic people with a passion for BBQ, fun and customer service! More good stuff to know: - Flexible schedules; full and part time - Competitive pay - Tip Share Program - Training and room to advance - Off-site catering and event opportunities - Employee meal discount Send resume to theamarillobbq@gmail.com.

Key Responsibilities: 1. Staff Management & Leadership: Assist in recruiting, hiring, and training team members, ensuring they understand job responsibilities and company policies. Supervise and lead the team during shifts to ensure high productivity and morale. Assign and delegate tasks to employees while ensuring they follow proper operational procedures and safety guidelines. Provide ongoing coaching, feedback, and performance evaluations to staff members. Manage staff schedules to ensure adequate coverage during peak hours. Resolve conflicts or issues among employees and maintain a positive work environment. 2. Customer Service: Ensure all customers receive fast, friendly, and accurate service in line with Sonic’s customer service standards. Address customer complaints, concerns, or issues promptly and professionally. Maintain high customer satisfaction by ensuring orders are correct and delivered quickly. Encourage customer feedback and suggestions for continuous improvement. 3. Operational Oversight: Oversee the preparation and delivery of food to ensure it meets quality standards and is served in a timely manner. Monitor and ensure the kitchen, dining areas, and drive-thru are clean and well-maintained. Support the management team in the opening and closing of the restaurant. Ensure that food safety, cleanliness, and sanitation standards are followed by all staff members. Ensure the efficient and safe operation of kitchen equipment and POS systems. 4. Inventory & Supply Management: Assist in managing inventory levels and ordering supplies as needed. Monitor food waste and implement strategies to reduce it. Ensure that food and beverage products are stored properly and within health and safety regulations. 5. Financial & Cash Management: Assist in managing labor costs, food costs, and other operational expenses to maintain profitability. Handle cash, credit, and other payment transactions accurately. Help with daily cash reconciliation, deposit preparation, and financial reporting. Monitor sales trends and suggest strategies to maximize sales and improve performance. 6. Health, Safety & Compliance: Ensure compliance with all local, state, and federal regulations, including health, food safety, and labor laws. Enforce sanitation standards, ensuring that the restaurant adheres to all required cleanliness and hygiene practices. Oversee staff training on safety protocols and emergency procedures. 7. Team Development & Motivation: Foster a positive work culture, promoting teamwork, collaboration, and employee engagement. Identify training needs and provide development opportunities for team members. Help the management team with employee recognition and retention efforts. Qualifications: Experience: 1-2 years of experience in a fast-food or quick-service restaurant environment, with at least 6 months in a supervisory role. Experience with customer service and staff management is preferred. Skills: Strong leadership and team-building skills. Excellent communication and interpersonal skills. Ability to multitask and manage time effectively in a fast-paced environment. Problem-solving and decision-making skills. Basic knowledge of food safety, sanitation, and health regulations. Proficiency with point-of-sale (POS) systems and other restaurant management tools. Education: High school diploma or equivalent required; college degree in business, hospitality, or related field is a plus. Physical Requirements: Ability to stand, walk, and bend for long periods of time. Ability to lift up to 50 pounds as needed. Ability to work in a fast-paced, high-energy environment.