Assistant Manager (KFC)

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.

Located in historic downtown Waterbury, The Reservoir is looking to add a single Line Chef to our roster to strengthen and support our team and provide a work/life balance for everyone. Skills should include: -Being Awesome! -Focus oriented on creating the best guest experiences possible -Strong organization and communication skills -Able to work in a fast-paced environment -Prioritizing the use of local and seasonal products -Creativity and passion for great food. Compensation: -Competitive Hourly based on experience starting at $22+/hr AND Bonuses based on Togo Sales which equate to an average of $1-$2 an hour additional pay in each paycheck. Tiered Sign on bonus $$$$ after three months based on hours worked. -Employer assisted Healthcare, Dental, and Vision insurance -Paid time off Job Type: Full-time Benefits: Dental insurance Employee discount at both locations Health insurance Paid time off Vision Insurance Restaurant type: Casual dining restaurant Shift: Night shift Weekly day range: Weekend availability

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.

Join us and inspire with every cup! At Starbucks, it’s all about connection. People are at the heart of who we are, especially the people that are a part of our store team. We connect with each other, our customers and our communities to make a positive impact every day. We believe in working together to make a difference and in celebrating our shared success, which is why we call ourselves Starbucks “partners.” Starbucks is a place of warmth and belonging, where everyone is welcome, and we value the unique experiences that each partner brings to our team! As a Starbucks shift supervisor, you’ll be a role model of the store operations standards that define our Starbucks Experience. You’ll lead each shift, working alongside a team of baristas to deliver quality customer service and expertly-crafted products. You’ll be in an energetic store environment where you’ll have the ability to positively influence and guide others, maintain an encouraging team environment, and grow your leadership skills. We believe our shift supervisors are leaders in creating an uplifting experience for our customers and partners alike. Requirements You’d make a great shift supervisor if you: Take initiative and act as a role model to others. Enjoy working as a team and motivating others. Understand how to create a great customer service experience. Have a focus on quality and take pride in your work. Are confident in leading, deploying, and guiding others. Are open to learning new things (especially the latest beverage recipe!) Are experienced with responsibilities like cash-handling and store safety. Can keep cool and calm in a fast-paced, energetic work environment. Have excellent communications skills.

Whisky & Ramen is a bustling restaurant and bar located on 4th Avenue in Downtown Anchorage. We are looking for one, motivated, fast moving busser. We have a great bussing team and would like to add one more to the crew. You can work full or part time. This position is not for short term applicants. Our hourly wage for bussers is higher than other restaurants in town, and we provide a free shift meal every night you work. Applicants should have: • Experience in a fast-paced restaurant setting; • Be at least 18 y/o; • Ability to work consistent hours for PM schedule. These positions offer competitive wages, including hourly and tip share. Please email so we can send you an application. Or send resumes and any questions. We look forward to talking with you! Thank you!