Restaurant Industry Job Descriptions

Explore Industry Careers

The restaurant industry is one of opportunity with a wide range of positions and career paths available both in restaurants and in the corporate offices of regional and national brands.

Listed below are robust descriptions of positions, job responsibilities and basic qualifications typically listed by employers for positions.

The purpose of these descriptions is to provide employers with myriad options and prompts to refer to as they craft job postings for their operations. Your job postings will want to reflect the culture and unique attributes of your organization.

The descriptions also provide industry job seekers with good list of qualifications they might consider to advance their careers.

The job descriptions contained in this resource are for informational purposes only, based on general descriptions of what these roles may entail and what qualifications are typically required. Specific roles may require different responsibilities or qualifications, including degrees, certifications or experience not listed here.

Restaurant Positions

Corporate Positions

Baker

A Baker is responsible for creating a wide variety of delicious baked goods, including bread, pastries, cakes, and desserts. Exceptional attention to detail, creativity, and dedication to quality contributes to the overall success of the operation and enhances the dining experience for customers.

Typical responsibilities:

Prepare and bake a diverse range of high-quality bread, pastries, cakes, and desserts according to established recipes and standards.
Measure and mix ingredients to form dough or batter, ensuring accurate measurements and consistent results.
Monitor baking process to ensure proper temperatures, cooking times, and overall quality.
Develop and execute creative and innovative baked goods to enhance the menu and appeal to customers.
Collaborate with the restaurant's culinary team to plan and coordinate daily production schedules.
Ensure compliance with all health and safety regulations regarding food handling and sanitation.
Maintain inventory of baking ingredients and supplies, and place orders as needed.
Stay updated on industry trends and new techniques in baking, incorporating them into menu development and production.
Train and mentor junior bakery staff members, providing guidance and support to foster their growth and development.
Maintain a clean and organized bakery area, including equipment, utensils, and workstations.

Useful qualifications:

Proven experience as a Baker in a restaurant or bakery setting.
In-depth knowledge of baking techniques, ingredients, and equipment.
Strong understanding of different types of flour, yeast, sweeteners, and other baking ingredients.
Ability to follow recipes accurately and consistently while also demonstrating creativity and innovation.
Exceptional attention to detail and the ability to maintain consistent quality standards.
Excellent time management skills with the ability to prioritize tasks effectively.
Strong communication and interpersonal skills to collaborate with other team members.
Ability to work in a fast-paced environment and handle multiple orders simultaneously.
Flexibility to work early mornings, evenings, weekends, and holidays as required.
Formal culinary or baking education is a plus.

Banquet manager

A Banquet Manager is responsible for coordinating exceptional events for guests, ensuring smooth event execution, and maintaining high standards of customer satisfaction at events held in an operation’s banquet facility. Excellent leadership skills, attention to detail, and ability to multitask are crucial in creating unforgettable experiences for clients and guests.

Typical responsibilities:

Plan, organize, and execute banquet events, including weddings, corporate functions, social gatherings, and other special occasions. Collaborate with clients, event planners, and vendors to ensure all event requirements and timelines are met.
Recruit, train, and supervise banquet staff, including servers, bartenders, and support staff. Assign duties, provide guidance, and conduct performance evaluations to maintain high service standards and efficiency.
Oversee all aspects of banquet operations, including set-up, service, and breakdown. Ensure proper inventory management of banquet supplies, equipment, and linens, maintaining cleanliness and functionality of all banquet areas.
Exceed guest expectations by delivering exceptional customer service throughout the event. Address any issues or concerns promptly and professionally, maintaining a positive and welcoming atmosphere.
Develop and manage banquet budgets, monitor expenses, and implement cost-saving measures without compromising service quality. Conduct regular financial analysis and reporting to ensure profitability.
Collaborate with the culinary team to design and create customized menus based on client preferences and dietary requirements. Ensure efficient communication between the kitchen and banquet staff to deliver seamless food service.
Adhere to all health, safety, and sanitation regulations, maintaining a clean and hazard-free banquet environment. Stay up to date with industry trends and best practices to enhance service quality and compliance.
Foster strong relationships with clients, event planners, and vendors to drive repeat business and referrals. Actively seek feedback and implement improvements based on client preferences and suggestions.

Useful qualifications:

Proven experience as a Banquet Manager or in a similar role within the hospitality industry.
Strong organizational and multitasking skills, with the ability to manage multiple events simultaneously.
Excellent leadership and team management abilities, with a focus on motivating and developing staff.
Exceptional customer service and communication skills, both verbal and written.
In-depth knowledge of banquet and event operations, including set-up, service, and breakdown.
Proficiency in budgeting, financial analysis, and cost control.
Familiarity with menu planning and customization, considering dietary preferences and restrictions.
Ability to remain calm and composed under pressure, resolving issues effectively and efficiently.
Flexibility to work evenings, weekends, and holidays, as dictated by event schedules.
Bachelor's in Hospitality Management or related field preferred.

Bar Back

A Bar Back supports bartenders and ensures smooth operation of the bar. Exceptional organizational skills, attention to detail, and ability to work efficiently in a fast-paced environment are essential to succeed in this position.

Typical responsibilities:

Restock and replenish bar supplies, such as glassware, straws, napkins, and garnishes, to maintain uninterrupted service.
Ensure that all beverage stations are fully stocked with clean glassware, ice, and necessary ingredients.
Maintain cleanliness and sanitation standards in the bar area, including counters, tables, and equipment.
Empty trash bins regularly and ensure proper disposal of waste according to health and safety regulations.
Clean and polish glassware, utensils, and bar equipment to uphold high standards of presentation.
Provide friendly and efficient customer service by promptly assisting with customer inquiries, orders, and requests.
Assist in delivering beverages to customers, ensuring accuracy and promptness.
Monitor bar area for empty glasses and promptly collect and clean them to maintain a clean and inviting atmosphere.
Receive and organize deliveries of alcohol and non-alcohol beverages, ensuring proper storage and rotation.
Maintain inventory levels of bar supplies and notify management when items need to be replenished.
Assist in conducting regular inventory counts to support accurate stock management/detect theft.
Work closely with bartenders and other bar staff to ensure smooth workflow and exceptional customer service.
Communicate effectively with team members, sharing relevant information and providing support as needed.
Collaborate with the kitchen staff to coordinate food and beverage orders, ensuring timely service to customers.

Useful qualifications:

Previous experience in a bar or hospitality setting is preferred but not mandatory.
Strong organizational skills with the ability to multitask effectively in a fast-paced environment.
Exceptional attention to detail to maintain high cleanliness and presentation standards.
Ability to work well in a team and communicate effectively with colleagues.
Basic math skills to assist with inventory management and cash handling.
Physical stamina to stand for extended periods and lift heavy objects (e.g., kegs, cases of beverages).
Flexibility to work evenings, weekends, and holidays, as required in the hospitality industry.

Barista

A Barista is an integral part of a coffee shop's operations responsible for preparing and serving a variety of hot and cold beverages to customers, ensuring each cup is crafted with precision and care. Exceptional customer service skills, attention to detail, and knowledge of coffee will enable you to deliver a great service experience to every customer.

Typical responsibilities:

Prepare and serve a range of coffee beverages, including espresso, cappuccinos, lattes, and specialty drinks, while maintaining consistent taste and presentation standards.
Greet customers in a friendly and welcoming manner, providing exceptional customer service at all times.
Take customer orders accurately and efficiently, and handle cash transactions or operate the POS system.
Maintain a clean and organized workspace, including coffee preparation areas, equipment, coffee condiment stations and dining areas.
Follow proper food safety and sanitation procedures to ensure the safety and well-being of customers and colleagues.
Stay up to date with coffee industry trends, including new blends, brewing methods, and flavor profiles, and make recommendations to customers.
Assist in restocking inventory, tracking supplies, and placing orders as needed.
Collaborate with team members to ensure smooth operations and contribute to a positive work environment.
Uphold company policies and procedures, including adhering to work schedules, dress code, and attendance guidelines.

Useful qualifications:

Previous experience as a Barista or in a similar role is preferred, but most operations train candidates, especially who demonstrate a passion for coffee and a willingness to learn.
A deep appreciation for coffee and a strong knowledge of different coffee beans, roasts, and brewing techniques.
Excellent customer service skills, with the ability to create a welcoming and friendly atmosphere for customers.
Outstanding communication skills, both verbal and written, with the ability to interact effectively with customers and team members.
Ability to work in a fast-paced environment, handle multiple tasks simultaneously, and prioritize effectively.
Attention to detail and the ability to maintain consistency in beverage quality and presentation.
Flexibility in working hours, including early mornings, evenings, weekends, and holidays.
Physical stamina to stand for extended periods and lift moderate loads (e.g., bags of coffee beans).
High school diploma or equivalent.

Bartender

A Bartender is responsible for crafting classic and creative alcohol and non-alcohol beverages, engaging with customers, and ensuring that every guest has a memorable experience. Creativity, knowledge of mixology, and excellent customer service skills helps establish the operation’s reputation as a go-to destination for exceptional drinks.

Typical responsibilities:

Create a diverse range of handcrafted cocktails, mocktails, and other specialty beverages with precision and flair, using high-quality ingredients, techniques, and garnishes. Continually innovate and introduce new and exciting drink creations.
Provide exceptional customer service by warmly welcoming guests, engaging in friendly and professional conversation, and understanding their preferences. Offer recommendations and suggestions based on their tastes, ensuring a personalized and enjoyable experience.
Efficiently and accurately take drink orders, prepare them promptly, and serve beverages with attention to detail and presentation. Ensure all orders are prepared in compliance with company standards and specific customer requests.
Demonstrate an extensive understanding of classic and contemporary mixology, including various spirits, liqueurs, bitters, and other ingredients. Stay updated on emerging trends and new techniques within the industry.
Maintain a clean and organized bar area, ensuring all glassware, utensils, and bar tools are sanitized and readily available. Adhere to safety and hygiene protocols, including proper handling and storage of ingredients.
Certification in safe alcohol service training.
Work closely with other team members, including servers, kitchen staff, and management, to ensure smooth operations and a seamless customer experience. Provide support during busy periods and assist in other areas of the establishment when needed.
Process customer payments accurately, handle cash responsibly, and maintain a secure cash register. Keep records of sales, tips, and inventory to support effective management and financial transparency.

Useful qualifications:

Proven experience as a Bartender in a reputable establishment, demonstrating proficiency in crafting a wide variety of cocktails and beverages.
Extensive knowledge of mixology, including a comprehensive understanding of various spirits, ingredients, and techniques. Strong customer service skills with the ability to engage and connect with customers.
Excellent verbal communication skills to interact with customers, take orders, and collaborate effectively with team members.
Ability to work in a fast-paced environment while maintaining attention to detail, prioritizing tasks, and delivering excellent service under pressure.
Willingness to work evenings, weekends, and holidays as required in the hospitality industry.
Certification: Possession of relevant certifications, such as ServSafe Alcohol, TIPS (Training for Intervention Procedures) or equivalent, is a plus.

Beverage Manager

The restaurant Beverage Manager is responsible for overseeing all aspects of the beverage program within a restaurant. This role involves managing the bar operations, creating and maintaining beverage menus, supervising staff, managing inventory, and ensuring excellent customer service. The Beverage Manager plays a vital role in driving revenue, maintaining high-quality standards, and enhancing the overall guest experience.

Typical responsibilities:

Develop and implement a comprehensive beverage program, including alcohol and non-alcohol beverages, in line with the restaurant's concept and target market.
Design and update beverage menus, considering seasonal trends, customer preferences, and profitability.
Collaborate with the culinary team to ensure beverage offerings complement the food menu.
Stay up to date with industry trends, new products, and emerging beverage techniques.
Oversee bar operations, ensuring efficient service and adherence to quality and safety standards.Train and supervise bar staff on beverage preparation techniques, menu knowledge, and customer service skills.
Monitor and maintain bar equipment, glassware, and supplies, ensuring they are clean, functional, and well-stocked.
Implement and enforce responsible alcohol service policies and ensure compliance with relevant regulations.
Manage beverage inventory, including ordering, receiving, and organizing stock.
Conduct regular inventory counts to maintain accurate stock levels and minimize waste/prevent theft.
Analyze sales data and trends to forecast demand and adjust ordering quantities accordingly.
Collaborate with suppliers to negotiate favorable pricing, track deliveries, and resolve any issues.
Recruit, train, and motivate bar staff, providing ongoing coaching and performance feedback.
Foster a positive and collaborative work environment, encouraging teamwork and professional growth.
Conduct regular staff meetings and training sessions to enhance product knowledge and service skills.
Ensure staff compliance with company policies, safety guidelines, and responsible alcohol service practices.
Maintain a high standard of customer service by engaging with guests, addressing concerns, and ensuring customer satisfaction.
Recommend and upsell beverages based on customer preferences, specials, or promotions.
Monitor customer feedback and reviews, taking proactive measures to address any issues or suggestions.
Collaborate with the marketing team to develop and promote beverage-related events, tastings, or promotions.

Useful qualifications:

Proven experience as a Beverage Manager or similar role within the restaurant industry.
In-depth knowledge of beverages, including spirits, wines, beers, and cocktails.
Strong leadership and team management skills, with the ability to motivate and develop staff.
Excellent communication and interpersonal skills to interact with customers, staff, and suppliers.
Proficiency in inventory management and cost-control techniques.
Familiarity with local alcohol regulations and certification in responsible service practices.
Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
Creative mindset with a passion for exploring new flavors and trends.
Strong organizational and problem-solving skills.

Broiler Cook/Fullservice

A Broiler Cook plays a vital role in creating exceptional dining experiences for guests. Expertise in handling and cooking meats, seafood, appetizers, sides, vegetables and more in a broiler is instrumental in delivering delicious and perfectly cooked dishes.

Typical responsibilities:

Operate and maintain broiler equipment efficiently and safely, ensuring proper cooking temperatures and adherence to food safety standards.
Prepare and broil a variety of protein-based dishes, including steaks, burgers, chicken, and seafood according to established recipes and customer preferences.
Prepare and cook a variety of broiled appetizers, sides, vegetables, sandwiches, and other dishes according to established recipes and customer preferences.
Monitor and control cooking times to ensure precise cooking and maintain the highest standards of food quality.
Inspect the quality of ingredients before cooking and handle them with care to maintain flavor, texture, and presentation.
Collaborate with the kitchen team to ensure timely and efficient food preparation, communicate effectively, and assist in other kitchen tasks as needed.
Coordinate with the Executive Chef or Sous Chef to develop and modify broiler recipes, taking into account seasonal availability and guest feedback.
Monitor operation of broiler to ensure product consistency; initiate calls for service if required.
Maintain a clean and organized workstation, following proper sanitation and food safety guidelines.
Comply with all health and safety regulations, including personal hygiene and uniform standards.
Track and manage inventory of broiler-related supplies, report any shortages or equipment malfunctions to the appropriate personnel.
Stay updated on industry trends, new cooking techniques, and ingredients to continuously improve skills and contribute innovative ideas to the menu development process.

Useful qualifications:

Proven experience as a Broiler Cook or similar role, demonstrating a strong understanding of cooking techniques and expertise in working with broilers.
Knowledge of different cuts of meat, cooking temperatures, and appropriate seasoning to enhance flavors.
Familiarity with various cooking methods and the ability to adapt recipes to meet dietary restrictions or special requests.
Strong attention to detail and the ability to multitask effectively in a fast-paced environment.
Excellent organizational and time management skills to prioritize tasks and ensure efficient kitchen operations.
Ability to work collaboratively as part of a team, communicate effectively, and take direction from superiors.
Adherence to food safety and sanitation regulations, maintaining a clean and hygienic work area.
Physical stamina and the ability to stand for long periods, lift heavy pots or pans, and work in a hot and fast-paced kitchen environment.
Culinary degree or relevant certification is a plus, but not mandatory.

Broiler Cook/Quickservice

A Broiler Cook in a quickservice operation plays a vital role in ensuring the quality and consistency of the operation’s broiled and grilled menu items. Expertise in working with broilers and grills to prepare burgers, chicken sandwiches, and other grilled specialties is instrumental to this position.

Typical responsibilities:

Operate broilers and grills to prepare a variety of menu items according to recipes and customer specifications.
Monitor cooking times and temperatures to ensure food safety and optimal taste.
Adjust cooking techniques and equipment settings as needed to achieve desired results.
Follow proper food handling, storage, and preparation procedures in accordance with health and safety regulations.
Regularly clean and sanitize cooking equipment, surfaces, and utensils.
Dispose of waste and maintain a clean and organized work area.
Coordinate with the kitchen staff to ensure efficient workflow and timely preparation of food items.
Communicate effectively with other cooks, servers, and management to time orders and fulfill customer orders accurately and promptly.
Ensure that all grilled items meet operation’s high standards of taste, presentation, and portion control.
Conduct quality checks on food products to identify any issues or deficiencies.
Notify the kitchen supervisor or manager of any problems or deviations from established standards.
Comply with all health and safety regulations, including personal hygiene and uniform standards.
Handle and store food items properly to prevent cross-contamination/cross-contact (allergens) and spoilage.
Report any equipment malfunctions or maintenance needs to the appropriate personnel.

Useful qualifications:

Proven experience as a Broiler Cook or similar role in a fast-paced foodservice environment.
Knowledge of grilling techniques, temperature control, and food safety guidelines.
Familiarity with various cuts of meat and cooking times to ensure proper doneness.
Ability to work efficiently under pressure and handle multiple tasks simultaneously.
Strong attention to detail and commitment to delivering high-quality food consistently.
Excellent communication skills and the ability to work well in a team environment.
Flexibility to work evenings, weekends, and holidays, as required in a quickservice operation.
Physical stamina to stand for extended periods and lift heavy objects when necessary.

Busperson/Busser

A Busperson is responsible for the cleanliness, organization and table-turn of the restaurant, ensuring tables are promptly cleared and reset, and assisting the waitstaff in delivering outstanding service. A strong work ethic, attention to detail, and a passion for delivering top-notch customer service are crucial to this role.

Typical responsibilities:

Clear tables of dishes, utensils and trash. Wipe down tables and seating and reset efficiently and promptly.
Assist waitstaff by promptly refilling water glasses, coffee if offered, replacing used utensils and clearing plates between courses, obtaining condiments and providing assistance as needed.
Respond promptly and courteously to guest requests, ensuring their needs are met to enhance their overall dining experience.
Maintain a clean and well-stocked supply of utensils, napkins, condiments, and other necessary items.
Collaborate closely with the kitchen and waitstaff to ensure efficient communication and coordination between front-of-house and back-of-house operations.
Monitor and maintain cleanliness of restrooms, conducting checks, cleaning as needed and regularly restocking supplies.
Assist with general cleaning duties, including sweeping, mopping, vacuuming, and dusting.
Adhere to all safety and sanitation regulations to ensure a safe working environment for both staff and guests.
Provide support to other team members as needed to ensure smooth restaurant operations during busy periods or special events.

Useful qualifications:

Prior experience as a busperson or in a similar role within the hospitality industry is preferred, but not required.
Strong attention to detail and the ability to work efficiently in a fast-paced environment.
Excellent customer service skills with a friendly and approachable demeanor.
Strong organizational skills and the ability to prioritize tasks effectively.
Ability to work collaboratively as part of a team and communicate effectively with colleagues and guests.
Flexibility to work in shifts, including evenings, weekends, and holidays, as required by the business needs.
Physical stamina and the ability to stand, walk, and lift heavy items throughout the shift.
Knowledge of safety and sanitation practices in a restaurant setting.
High school diploma or equivalent is preferred.

Cashier

A cashier is responsible for providing excellent service to guests while efficiently and accurately handling payment transactions. Exceptional interpersonal skills, attention to detail, and ability to work in a fast-paced environment are essential for success in this role.

Typical responsibilities:

Greet and welcome customers in a friendly and professional way, ensuring a positive first and/or last impression for the establishment.
Accurately process cash, credit card, and digital (tap, phone-based) payment transactions using the operation’s POS system, maintaining a high level of accuracy and attention to detail.
Calculate and provide customers with correct change and receipts, ensuring transparency and accountability in all financial transactions.
Handle customer inquiries, resolve complaints or issues promptly and courteously, and escalate matters to the supervisor or manager when necessary.
Maintain a clean and organized cashier station, including cash drawer and surrounding areas, to ensure a visually appealing and efficient work environment.
Collaborate with the kitchen and waitstaff to ensure timely and accurate order processing and communicate any special requests or modifications effectively.
Stay up to date with menu items, pricing, and promotions to accurately answer customer questions and make suggestions when required.
Adhere to all company policies and procedures, including cash handling protocols, safety and security measures, and food safety regulations.
Assist in other front-of-house tasks as needed, including seating guests, taking reservations, and assisting with to-go orders.
Continuously strive to improve customer service by seeking feedback, staying updated on industry trends and implementing best practices.

Useful qualifications:

Previous experience in a cash-handling role, preferably in a restaurant or hospitality setting.
Excellent mathematical and numerical skills, with the ability to handle cash transactions accurately and quickly.
Exceptional customer service and interpersonal skills, with the ability to effectively communicate and interact with diverse customers and team members.
Strong attention to detail, organizational abilities, and the ability to multitask effectively in a high-volume, fast-paced environment.
Familiarity with using a POS system and other relevant software applications is an advantage.
Ability to remain calm and composed under pressure and handle/de-escalate difficult situations professionally.
Flexibility to work in shifts, including evenings, weekends, and holidays, based on the restaurant's needs.
A commitment to maintaining cleanliness, hygiene, and personal grooming standards in accordance with operation policies.
Basic knowledge of food safety and sanitation regulations is preferred.
High school diploma or equivalent; additional certifications in customer service or hospitality are an asset.

Catering Manager

A Catering Manager is responsible for overseeing all aspects of an operation’s catering commitments, including planning, organizing, and executing catering events. Exceptional leadership skills, attention to detail, and passion for delivering outstanding customer experiences are key to success in this role. Candidates who thrive in a fast-paced environment, possess excellent organizational abilities, and have a genuine love for food and hospitality are ideal.

Typical responsibilities:

Develop and execute a comprehensive catering strategy to drive sales growth and meet revenue targets.
Plan, organize, and coordinate all aspects of catering events, including menu selection, food preparation, staffing, equipment rental, and delivery logistics.
Collaborate with the restaurant management team to create appealing and innovative catering menus that align with customer preferences and dietary restrictions.
Maintain strong relationships with existing catering clients and actively seek new business opportunities through marketing efforts, networking, and referrals.
Respond to inquiries, provide quotes, negotiate contracts, and ensure timely and accurate communication with clients to meet their needs and expectations.
Manage the catering staff, including hiring, training, scheduling, and performance evaluation, to ensure high-quality service and exceptional customer satisfaction.
Oversee inventory management, order supplies, and monitor food costs to maintain profitability while meeting client expectations.
Ensure compliance with health and safety regulations, food handling guidelines, allergen training and licensing requirements.
Conduct post-event evaluations to gather feedback, identify areas for improvement, and implement necessary changes to enhance future catering services.
Stay informed about industry trends, competitors, and market conditions to continually improve and expand catering offerings.

Qualifications:

Previous experience as a catering manager or in a similar role within the restaurant or hospitality industry.
Proven track record of successfully planning and executing catering events of varying sizes and complexities.
Strong knowledge of food and beverage industry trends, including dietary preferences, menu planning, and presentation techniques.
Exceptional organizational and time management skills, with the ability to multitask and prioritize effectively in a fast-paced environment.
Excellent communication and interpersonal skills, with the ability to build and maintain strong relationships with clients, staff, and vendors.
Leadership abilities, with experience in managing and motivating a team to achieve exceptional results.
Detail-oriented mindset with a focus on quality control, consistency, and exceeding customer expectations.
Proficient in computer systems and software relevant to the catering industry, such as catering management software, Microsoft Office, and POS systems.
Knowledge of health and safety regulations, food handling guidelines, and licensing requirements.
Flexibility to work evenings, weekends, and holidays as required by catered event.

Controller

A restaurant Controller is responsible for managing and overseeing the financial operations of a restaurant, implementing and maintaining robust financial controls, analyzing financial data, preparing accurate financial reports, and providing strategic insights to enhance profitability and operational efficiency.

Typical responsibilities:

Develop and implement financial strategies, budgets, and forecasts to achieve short-term and long-term financial goals.
Conduct regular financial analysis, identify trends, and provide insights on cost-saving opportunities and revenue enhancement strategies.
Collaborate with management to develop pricing strategies, menu engineering, and cost optimization initiatives.
Prepare accurate and timely financial statements, including profit and loss statements, balance sheets, and cash flow statements.
Ensure compliance with accounting standards, internal policies, and relevant regulatory requirements.
Perform internal audits and implement internal controls to safeguard assets and prevent fraud.
Monitor and analyze food and beverage costs, labor expenses, and other operational expenditures.
Implement effective cost control measures, such as inventory management systems, portion control, and waste reduction programs.
Conduct regular inventory audits and maintain accurate inventory records.
Manage cash flow and optimize working capital to meet operational requirements.
Monitor accounts payable and receivable, ensuring timely and accurate processing of payments and collections.
Collaborate with vendors and negotiate favorable terms to optimize cash flow and achieve cost savings.
Evaluate, implement, and maintain robust financial systems and software tools to streamline financial processes and reporting.
Provide training and support to staff members on financial systems and processes.
Stay updated on industry trends and technological advancements to recommend improvements and efficiencies.
Lead and supervise the finance team, including training, performance management, and professional development.
Collaborate cross-functionally with department heads to align financial objectives with operational goals.
Provide financial insights and recommendations to support decision-making processes.

Useful qualifications:

Bachelor's in Accounting, Finance, or a related field. CPA or CMA certification preferred.
Proven experience as a Restaurant Controller or similar role in the hospitality industry.
Strong knowledge of accounting principles, financial analysis, and reporting standards.
Proficient in using financial software, Excel, and other relevant tools.
Excellent analytical, problem-solving, and decision-making skills.
Exceptional attention to detail and accuracy.
Ability to prioritize and manage multiple tasks in a fast-paced environment.
Strong communication and interpersonal skills to collaborate effectively with diverse stakeholders.
Ability to maintain confidentiality and exercise discretion with sensitive financial information.

Counter Server

A Counter Server sets the first impression of a (usually quickservice) operation to guests. Primary responsibilities include entering orders into the operation’s POS, processing payments, helping to fulfill the order to dine in or to-go and ensuring a seamless dining experience for customers.

Typical responsibilities:

Greet customers with a warm and friendly demeanor.
Assist guests in understanding the menu, making recommendations, and answering questions about ingredients or dietary restrictions.
Efficiently process customer orders using the restaurant's point-of-sale (POS) system.
Handle customer inquiries, concerns, and complaints with professionalism and resolve issues to the satisfaction of the customer and management.
Accurately handle cash, credit card transactions, and other forms of payment.
Maintain accurate cash register balances and ensure proper accounting of all transactions.
Follow established procedures for order modifications, special requests, and substitutions.
Maintain cleanliness and organization of the counter area, ensuring a tidy and appealing appearance.
Ensure that all condiments, utensils, and supplies are adequately stocked and readily available.
Assist in restocking food and beverage items as needed.
Adhere to proper food safety and hygiene guidelines to ensure the health and safety of guests.
Collaborate with kitchen staff and other team members to ensure timely and accurate order preparation and delivery.
Communicate customer feedback, special requests, and operational issues to management and the appropriate team members.
Support a positive and inclusive work environment by respecting and cooperating with colleagues.
Know menu offerings, including ingredients, preparation methods, and specials.
Proactively upsell and promote menu items, including beverages, sides, and desserts, to enhance the customer experience and increase sales.

Useful qualifications:

Previous experience in customer service or foodservice preferred but not required.
Strong communication and interpersonal skills, with a friendly and outgoing personality.
Excellent multitasking abilities to handle fast-paced, high-pressure situations.
Attention to detail and accuracy in order processing and cash handling.
Ability to work in a team environment and collaborate effectively with colleagues.
Flexibility to work in shifts, including evenings, weekends, and holidays.
Knowledge of basic food safety and hygiene practices.
Ability to stand for extended periods and lift moderate weights (e.g., trays of food or beverage).

Dining Room Manager/Maitre d’Hotel

A Dining Room Manager’s primary responsibility is to ensure the smooth and efficient operation of the dining area in a restaurant, overseeing the dining room staff, maintaining a high level of customer service, and ensuring an exceptional dining experience for all guests. The role involves managing daily operations, coordinating with other departments, and implementing strategies to enhance the overall dining room experience.

Typical responsibilities:

Provide exceptional customer service by greeting and engaging with guests, ensuring their needs are met throughout their dining experience.
Resolve customer complaints or concerns promptly and in a professional manner.
Maintain a welcoming and comfortable atmosphere in the dining room.
Recruit, train, and supervise dining room staff, including servers, hosts/hostesses, and bussers.
Develop and implement training programs to enhance staff knowledge and service skills.
Schedule and assign duties to staff, ensuring adequate coverage during peak hours.
Conduct regular performance evaluations and provide feedback to promote growth and development.
Oversee the daily operations of the dining room, including seating arrangements, reservations, and table turnover.
Monitor and manage table rotations to optimize seating capacity and minimize wait times.
Collaborate with the kitchen and bar staff to ensure timely and coordinated service delivery.
Monitor diners to anticipate their need for attention/service.
Maintain inventory of dining room supplies, such as utensils, glassware, and linens, and coordinate restocking as needed.
Uphold high standards of food quality, presentation, and service consistency. Resolve guests’ issues with their orders.
Ensure compliance with health and safety regulations, including food handling and sanitation procedures.
Conduct regular inspections of the dining area to maintain cleanliness and organization.
Monitor and enforce compliance with company policies and procedures.
Implement strategies to attract and retain customers, such as special promotions, events, or loyalty programs.
Collaborate with the marketing team to develop marketing materials and campaigns to promote on-premises dining.

Useful qualifications:

Previous experience in a supervisory or managerial role in the restaurant industry.
Strong customer service skills with the ability to resolve conflicts and handle challenging situations.
Excellent communication and interpersonal skills to interact effectively with staff, customers, and other departments.
Solid organizational and multitasking abilities to handle various responsibilities simultaneously.
Knowledge of food and beverage operations, including service techniques, menu items, and wine pairing.
Understanding of health and safety regulations and compliance standards.
Proficiency in using restaurant management software or POS systems is a plus.
Flexibility to work evenings, weekends, and holidays as per operational requirements.

Dishwasher

The Dishwasher is a key member of the culinary team and plays a vital role in ensuring the cleanliness and efficiency of a restaurant's operations. The primary responsibility is to maintain cleanliness in the kitchen by swiftly and effectively washing and restocking dishes, utensils, cookware and other kitchen equipment. This position is crucial in upholding an operation’s high standards for food safety and hygiene, contributing to the overall success and smooth function of the restaurant.

Typical responsibilities:

Wash and sanitize dishes, glassware, flatware, and kitchen cookware efficiently and promptly, following established procedures and standards.
Handle and store all dishes, utensils, and equipment properly to maintain cleanliness and prevent breakage or damage.
Assist with the organization and stocking of clean dishes, utensils, and cookware to ensure a smooth flow of operations in the kitchen.
Collaborate with the kitchen staff to ensure a clean and organized work environment, promptly addressing any potential safety hazards.
Maintain cleanliness and orderliness of the dishwashing area, including sweeping, squeegeeing, mopping, and emptying trash as needed.
Adhere to food safety and sanitation regulations, including proper handling and disposal of waste, and assist in maintaining kitchen hygiene standards.
Assist in other areas of the restaurant when necessary, such as food preparation, plating, or general cleaning duties, to contribute to the overall success of the team.

Useful qualifications:

Previous experience as a Dishwasher or a similar role is preferred but not mandatory.
Basic knowledge of proper food handling and sanitation practices.
Physical stamina to stand for long periods, lift heavy objects, and perform repetitive tasks.
Ability to work in a fast-paced environment and maintain composure under pressure.
Excellent attention to detail, ensuring that dishes and equipment are thoroughly cleaned and sanitized.
Strong communication skills and the ability to collaborate effectively with other team members.
Flexibility to work evenings, weekends, and holidays, as per the needs of the restaurant.

Executive Chef

An Executive Chef is responsible for creating and implementing innovative menus, overseeing kitchen operations, and ensuring the highest quality of food and customer satisfaction. Exceptional culinary expertise, leadership skills, and creative flair are instrumental to support the restaurant's success and reputation.

Typical responsibilities:

Develop a compelling culinary vision aligned with the restaurant's brand and target audience.
Create innovative and diverse menus that reflect current food trends.
Continuously explore new flavors, cooking techniques, and presentation styles to elevate the dining experience.
Oversee all aspects of kitchen operations, including food preparation, cooking, plating, and quality control.
Train, mentor, and lead a team of talented chefs, cooks, and kitchen staff, fostering a positive, inclusive, and collaborative work environment.
Establish and maintain standard operating procedures, ensuring compliance with health and safety regulations.
Maintain exceptional standards for food quality, taste, and presentation, consistently exceeding customer expectations.
Conduct regular inspections and quality checks to ensure adherence to recipes, portion sizes, and cooking techniques.
Monitor and optimize food costs while maintaining high-quality ingredients and minimizing waste.
Cultivate strong relationships with local suppliers, ensuring the availability of fresh, high-quality ingredients at competitive prices.
Collaborate with the purchasing team to manage inventory levels, minimize wastage, and control costs.
Keep abreast of market trends and proactively source new ingredients and products to enhance the menu offerings.
Provide ongoing training and coaching to kitchen staff, enhancing their culinary skills and fostering professional growth and opportunity for advancement.
Conduct regular staff meetings to communicate goals, new recipes, and procedures, ensuring consistent execution of menu items.
Stay updated with industry trends and advancements, sharing knowledge and implementing best practices within the kitchen.

Useful qualifications:

Proven experience as an Executive Chef or Head Chef in a high-volume restaurant or hospitality environment.
Exceptional culinary skills with a passion for creativity and innovation.
Strong leadership abilities and the ability to inspire and motivate a team.
Excellent knowledge of culinary techniques, cooking methods, and food safety standards.
Experience in menu planning, recipe development, and cost control.
Outstanding organizational and time management skills, with the ability to multitask and work under pressure.
Strong attention to detail and commitment to delivering consistently high-quality food.
Excellent communication and interpersonal skills, with the ability to collaborate effectively with diverse stakeholders.
Culinary degree or equivalent qualification is preferred.

Expediter

A restaurant Expediter ensures the smooth and efficient flow of food orders from the kitchen to guests, acting as a liaison between the kitchen staff, servers, and management to ensure that orders are accurately prepared, plated, garnished and delivered in a timely manner. Attention to detail, strong communication skills, and ability to multitask contribute to the overall success of this role.

Typical responsibilities:

Receive and review food orders from servers or kitchen staff.
Verify accuracy and completeness of orders, ensuring all special requests or dietary restrictions are noted.
Communicate any modifications or special instructions to the kitchen staff.
Prioritize orders based on their designated sequence and customer preferences.
Maintain constant communication with the kitchen staff to monitor the progress of food preparation.
Coordinate the plating and presentation of dishes, ensuring adherence to established quality and presentation standards.
Ensure all necessary garnishes, condiments, or additional items are properly included with each order.
Monitor entire party’s order readiness and coordinate with servers to ensure prompt delivery to customers.
Conduct frequent quality checks on food items to ensure they meet the restaurant's standards and specifications.
Address any issues or discrepancies with kitchen staff and request necessary corrections.
Ensure food is served at the correct temperature and that all items on the order are complete and accurate.
Foster effective communication and collaboration between kitchen staff, servers, and management and communicate delays, changes, or challenges promptly to all relevant parties.
Relay customer feedback, concerns, or special requests to the appropriate personnel.
Collaborate with servers to address any questions or concerns related to the orders.
Maintain a clean and organized expediting station, ensuring it is stocked with necessary supplies.
Monitor and maintain food safety and sanitation standards in the expediting area.
Assist with general cleaning and organizing tasks in the kitchen or dining area as needed.

Useful qualifications:

Previous experience in a similar role in a restaurant or foodservice establishment preferred.
Excellent organizational and multitasking abilities, with the capacity to handle multiple orders simultaneously.
Strong attention to detail and ability to maintain accuracy in a fast-paced environment.
Effective communication and interpersonal skills to interact with kitchen staff, servers, and customers.
Ability to remain calm and composed under pressure, resolving conflicts or issues with professionalism.
Knowledge of food safety and sanitation regulations.
Flexibility to work in shifts, including evenings, weekends, and holidays.

Food and Beverage Director

A restaurant Food and Beverage Director is responsible for overseeing and managing all aspects of the food and beverage operations within a restaurant, working closely with the restaurant management team to ensure the highest level of guest satisfaction, operational efficiency, and profitability.

Typical responsibilities:

Develop and implement strategic plans for the food and beverage department, aligned with the restaurant's overall objectives and goals.
Conduct market research to identify trends, customer preferences, and opportunities for growth.
Create innovative menus, considering dietary requirements, current food trends, and cost-effectiveness.
Supervise and coordinate the day-to-day operations of the food and beverage department, including dining areas, bars, and kitchen.
Monitor and maintain quality standards for food presentation, service, and cleanliness.
Ensure compliance with health and safety regulations, food handling guidelines, and licensing requirements.
Recruit, hire, train, and supervise food and beverage staff, including servers, bartenders, and kitchen personnel.
Set performance expectations, provide feedback, and conduct regular performance evaluations.
Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
Prepare and manage the food and beverage department budget, ensuring profitability and cost control.
Monitor and analyze sales, expenses, and inventory to identify areas for improvement and cost-saving opportunities.
Collaborate with the procurement team to negotiate vendor contracts, pricing, and terms.
Foster a culture of exceptional customer service by leading by example and setting high service standards.
Address guest concerns and resolve any issues promptly and effectively.
Regularly interact with guests to gather feedback, anticipate their needs, and exceed their expectations.
Collaborate with the Executive Chef, Restaurant Manager, and other departments to ensure smooth coordination and seamless operations.
Maintain open and effective communication channels with the team, addressing any issues or concerns promptly.
Coordinate with marketing and sales teams to develop promotional strategies and drive revenue growth.

Useful qualifications:

Bachelor's in Hospitality Management, Culinary Arts, or a related field preferred.
Proven experience in a similar role within the food and beverage industry.
Strong leadership and management skills, with the ability to inspire and motivate a team.
In-depth knowledge of food and beverage operations, including menu planning, costing, and inventory management.
Excellent communication and interpersonal skills.
Ability to work under pressure and manage multiple tasks simultaneously.
Proficient in using relevant software and technology for inventory management and financial analysis.

Fry/Sauté Cook

A Fry/Sauté Cook’s primary responsibility is to prepare and cook a variety of fried and sautéed dishes in a professional kitchen setting, working closely with the culinary team to ensure that high-quality food is consistently delivered to customers.

Typical responsibilities:

Prepare and assemble ingredients required for frying and sautéing dishes. This may involve cutting, slicing, and marinating meats, vegetables, and other ingredients according to established recipes or Chef's instructions.
Operate fryers, sauté pans, and other cooking equipment to prepare food items accurately and efficiently. Maintain proper cooking temperatures and adjust cooking times as needed to ensure the desired texture and flavor of the dishes.
Follow established recipes and portion sizes to maintain consistency in food quality. Adhere to standardized cooking methods and techniques while ensuring that all dishes are cooked and presented in a timely manner.
Monitor food quality throughout the cooking process to ensure that dishes meet the established standards. Conduct taste tests and visual inspections to ensure proper seasoning, doneness, and presentation.
Understand the lifecycle of frying oil and the signs of deterioration on foods. Know when to polish/filter/change deep fryer oil supply to maintain desired food quality.
Adhere to all food safety and sanitation guidelines to maintain a clean and organized work environment. Follow proper handling procedures for raw and cooked food items, ensuring food is stored at the appropriate temperatures.
Work closely with other kitchen staff members, such as Chefs, Line Cooks, and Dishwashers, to ensure smooth operation and timely service. Coordinate with the kitchen team to prioritize tasks and communicate any special requests or dietary restrictions.
Clean and maintain deep fryers, sauté pans, and other cooking equipment regularly to ensure they are in good working condition. Report any malfunctioning equipment or maintenance needs to the appropriate personnel.
Assist in monitoring inventory levels of frying and sautéing ingredients and supplies, notifying the Chef or Manager when supplies need to be replenished. Minimize waste by practicing proper portion control and using leftover ingredients efficiently.

Useful qualifications:

Previous experience as a Fry/Sauté Cook or in a similar role preferred.
Solid understanding of various cooking techniques, including frying, sautéing, and pan-frying.
Knowledge of food safety and sanitation standards.
Ability to work in a fast-paced environment and handle multiple orders simultaneously.
Strong organizational and time management skills.
Excellent attention to detail and accuracy.
Effective communication and teamwork abilities.

Garde Manger/Pantry Chef

A Garde Manger (pronounced mahn-jhay) or Pantry Chef is responsible for creating and assembling cold dishes including salads, appetizers and canapés, charcuterie, and other cold food items with precision and artistic flair. The Garde Manger works closely with the Executive/Head Chef and Sous Chefs to develop and execute innovative menu items, while maintaining high standards of quality, hygiene/food safety, and consistency.

Typical responsibilities:

Prepare and present a variety of cold food items, including salads, appetizers, cold entrees, terrines, pâtés, canapés, charcuterie, and cold soups.
Create visually stunning and artistic food presentations that align with the operation’s style and brand.
Collaborate with the culinary team to develop new menu items and seasonal offerings.
Ensure all cold food preparations are executed with precision, paying close attention to flavor, texture, temperature, and presentation.
Adhere to all food safety and sanitation guidelines and procedures. Handle, store, and rotate food products properly to minimize waste and maintain freshness. Keep the grill area clean, organized, and sanitized.
Maintain a clean and organized work area, including refrigeration units, to meet food safety and sanitation standards.
Follow recipes and portion control guidelines to maintain consistency in taste, presentation, and cost.
Assist in the receiving, storage, and rotation of cold food ingredients to minimize waste and ensure freshness.
Stay up to date with industry trends, new techniques, and ingredients to continually enhance the Garde Manger offerings.
Train and mentor junior culinary team members on cold food preparation techniques, plating aesthetics, and sanitation practices.
Collaborate with other kitchen departments to ensure smooth operations during service and timely food delivery.

Useful qualifications:

Proven experience as a Garde Manger/Pantry Chef or similar role in a high-end restaurant or culinary establishment.
In-depth knowledge of cold food preparation techniques, including but not limited to: curing, smoking, pickling, and marinating.
Demonstrated ability to create visually appealing and artistic food presentations.
Strong understanding of flavor profiles, ingredient combinations, and culinary trends.
Proficiency in knife skills and precision cutting techniques.
Knowledge of food safety and sanitation regulations, ensuring adherence to guidelines at all times.
Ability to work in a fast-paced environment while maintaining attention to detail and quality.
Excellent organizational and time management skills to prioritize tasks effectively.
Strong communication and interpersonal skills to collaborate with team members across various departments.
Culinary degree or equivalent certification is preferred.

General Manager/Fullservice

The General Manager of a fullservice restaurant is responsible for overseeing all aspects of the restaurant's operations. The primary function is to ensure exceptional customer service, maintain high-quality standards, and drive profitability. The G.M. leads a team of employees, implements operational strategies, manages financial aspects, and fosters a positive, inclusive work environment. Strong leadership skills, industry knowledge, and business acumen contribute to this role’s success.

Typical responsibilities:

Recruit, train, and supervise a diverse team of employees, including hiring, scheduling, and performance management.
Foster a positive work environment, promote teamwork, and motivate staff to deliver excellent customer service.
Provide coaching and mentorship to team members, ensuring their professional growth and development.
Conduct regular staff meetings to communicate goals, policies, and operational updates.
Oversee day-to-day operations to ensure smooth functioning of the restaurant.
Develop and enforce standard operating procedures (SOPs) for various areas, including front-of-house, back-of-house, and customer service.
Maintain a clean, safe, and welcoming environment for both employees and guests.
Monitor inventory levels, track food costs, and implement cost-control measures to maximize profitability.
Collaborate with the kitchen staff to ensure timely food preparation and quality control.
Maintain a strong focus on providing exceptional customer service and ensure guest satisfaction.
Handle customer feedback, complaints, and resolve any issues promptly and professionally. Train in de-escalation.
Regularly interact with guests, build relationships, and address their needs and concerns.
Implement strategies to enhance the overall dining experience and promote repeat business.
Develop and manage the restaurant's budget, including revenue forecasts, cost analysis, and expense control.
Monitor financial performance, review financial statements, and implement strategies to improve profitability.
Analyze sales trends, customer preferences, and market conditions to identify opportunities for growth.
Implement effective pricing strategies and promotions to increase revenue.
Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
Conduct regular inspections to maintain cleanliness and hygiene throughout the restaurant.
Train staff on proper safety procedures and maintain documentation for health inspections.

Useful qualifications:

Proven experience as a G.M. or in a similar leadership role within the restaurant industry.
In-depth knowledge of restaurant operations, including front-of-house and back-of-house functions.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Excellent customer service and problem-solving abilities.
Proficient in financial management, budgeting, and cost-control techniques.
Outstanding communication and interpersonal skills.
Attention to detail and ability to multitask in a fast-paced environment.
Knowledge of health and safety regulations and compliance standards.
Flexibility to work evenings, weekends, and holidays.

General Manager Quickservice

The General Manager of a quickservice restaurant is responsible for overseeing and managing all aspects of the restaurant's operations. The primary function is to ensure excellent customer service, maximize profitability, and maintain a positive work environment. The G.M. leads a team of employees, implements company policies and procedures, and upholds quality and safety standards.

Typical responsibilities:

Recruit, hire, train, and supervise a team of employees, including shift supervisors, cashiers, cooks, and other support staff.
Foster a positive work environment by promoting teamwork, providing coaching and feedback, and resolving employee conflicts.
Set performance expectations, conduct regular evaluations, and implement training programs to enhance employee skills and performance.
Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values.
Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and equipment maintenance.
Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards.
Monitor and analyze key performance indicators (KPIs) such as sales, labor costs, food costs, and customer satisfaction, and take appropriate actions to improve results.
Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity.
Coordinate with suppliers to maintain inventory levels, negotiate pricing, and ensure timely delivery of products.
Ensure exceptional customer service by providing a welcoming and friendly atmosphere.
Address customer inquiries, concerns, and complaints promptly and effectively, striving for customer satisfaction and loyalty.
Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues.
Prepare and manage budgets, including revenue forecasting, expense control, and labor cost management.
Analyze financial statements, sales reports, and other performance metrics to identify areas for improvement and implement appropriate strategies.
Monitor and control food and labor costs, inventory levels, and waste to maximize profitability.
Collaborate with the marketing team to develop and implement local marketing initiatives and promotional campaigns.
Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships.
Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities.

Useful qualifications:

Previous experience in a managerial role within the quickservice restaurant industry.
Strong leadership skills with the ability to motivate and inspire a team.
Excellent interpersonal and communication skills to interact with customers, employees, and suppliers.
Solid understanding of financial management, budgeting, and profit optimization.
Thorough knowledge of food safety regulations, health codes, and sanitation standards.
Exceptional problem-solving abilities and the capacity to make sound decisions under pressure.
Flexibility to work evenings, weekends, and holidays as required by the business.

Grill Cook

A Grill Cook is responsible for preparing and cooking a variety of grilled menu items, consistently meeting the highest quality and taste standards. The primary focus is on grilling meats, seafood, vegetables, eggs, and other ingredients according to customer preferences and restaurant recipes.

Typical responsibilities:

Set up and prepare the grill station for daily operations, ensuring cleanliness, organization, and proper equipment function.
Receive and review food orders to determine the type and quantity of items to be grilled. Follow recipes and customer preferences to prepare, season and/or marinate meats, seafood, vegetables, eggs, and other ingredients as required.
Operate and monitor the grill to ensure precise cooking temperatures and timing. Grill menu items according to specifications, adjusting cooking times and heat levels as needed.
Adhere to all food safety and sanitation guidelines and procedures. Handle, store, and rotate food products properly to minimize waste and maintain freshness. Keep the grill area clean, organized, and sanitized.
Conduct regular checks on grilled items for taste, appearance, and temperature to ensure customer satisfaction. Address any concerns or issues promptly and take corrective actions as necessary.
Coordinate with other kitchen staff members to ensure timely preparation and delivery of grilled items. Communicate effectively to ensure smooth operations, minimize delays, and promote teamwork.
Assist in monitoring and managing inventory levels for grill station ingredients. Notify the supervisor or manager when supplies are running low to ensure timely replenishment.
Report any equipment malfunctions or safety concerns to the supervisor immediately.

Useful qualifications:

Proven experience as a Grill Cook or similar role in a restaurant or foodservice establishment.
Strong knowledge of grilling techniques, cooking temperatures, and food safety practices including safe food time/temperature minimums.
Familiarity with different types of grills, equipment, and grilling tools.
Ability to follow recipes, portion sizes, and presentation guidelines accurately.
Excellent attention to detail and ability to multitask in a fast-paced environment.
Strong communication skills and ability to work effectively within a team.
Flexibility to work evenings, weekends, and holidays as required.
Physical stamina and dexterity to stand for extended periods, lift heavy objects, and work in a hot environment.

Host

A Host is the first point of contact for guests and is responsible for creating a warm and welcoming atmosphere. A friendly demeanor, exceptional customer service skills and the ability to multitask contribute to the overall success of this position.

Typical responsibilities:

Greet and welcome guests as they arrive at the restaurant with a genuine smile and positive attitude.
Manage the flow of guests by taking reservations, assigning tables, and ensuring efficient seating.
Learn how to calculate and provide accurate wait times and keep guests informed of the status of their table.
Maintain a clean and organized front-of-house area, including the host/hostess station and waiting area.
Communicate with servers and kitchen staff to ensure a smooth, coordinated and fair seating process to ensure servers are not overwhelmed or underseated.
Escort guests to their assigned tables, present menus, and assist with seating arrangements. Accommodate special seating requests if possible.
Engage with guests, anticipate their needs, and respond promptly to any inquiries or concerns.
Maintain knowledge of the menu, daily specials, and restaurant promotions to provide accurate information to guests.
Handle guest complaints or issues professionally or bring them to the manager when necessary.
Assist in coordinating reservations and managing the wait list.
Collaborate with the restaurant team to ensure exceptional customer service and satisfaction.
Monitor and manage smooth and efficient table turnover.
Maintain a professional and polished appearance, adhering to the restaurant's grooming and dress code standards.
Uphold high standards of cleanliness and hygiene throughout the restaurant.

Useful qualifications:

Previous experience in a customer service role, preferably in a restaurant or hospitality setting.
Exceptional interpersonal and communication skills to interact effectively with guests and team members.
Strong organizational and multitasking abilities to handle high-volume situations efficiently.
Ability to remain calm and composed under pressure, providing excellent service even during busy times.
Knowledge of restaurant operations and familiarity with reservation systems is a plus.
A positive and friendly demeanor.
Flexibility to work evenings, weekends, and holidays as per the restaurant's schedule.
High school diploma or equivalent qualification.

Kitchen Manager

A Kitchen Manager is responsible for overseeing all kitchen operations, ensuring the efficient and smooth functioning of the culinary department in a restaurant. The primary focus is to maintain high-quality standards, manage a team of kitchen staff, and collaborate with other departments to deliver exceptional culinary experiences to customers.

Typical responsibilities:

Supervise, train, and motivate kitchen staff, including chefs, cooks, and assistants.
Schedule and organize shifts to ensure adequate coverage and optimal productivity.
Promote effective communication and teamwork among kitchen staff and other departments.
Collaborate with the executive chef or head chef to develop and update menus based on customer preferences, seasonal availability, and cost considerations.
Ensure adherence to standardized recipes, portion sizes, and food preparation techniques to maintain consistent food quality.
Monitor food inventory levels, place orders, and manage food costs to maximize profitability.
Conduct regular inspections of food products, equipment, and storage areas to maintain cleanliness, safety, and hygiene standards.
Oversee food preparation, cooking, and presentation processes to meet customer expectations and maintain timely service.
Coordinate with the front-of-house staff to ensure smooth flow of food orders and resolve any issues or delays.
Monitor kitchen equipment functionality, arrange repairs or replacements as needed, and maintain model information and maintenance records.
Implement and enforce health and safety regulations, including food handling, sanitation, and workplace safety protocols.
Assist in developing annual budgets, forecasting expenses, and managing costs within the kitchen department.
Analyze food and labor costs, identify areas for improvement, and implement cost-saving measures without compromising quality.
Maintain accurate records of inventory, invoices, and receipts to facilitate accounting and financial reporting.
Establish and maintain relationships with food suppliers and negotiate pricing, contracts, and delivery schedules.
Evaluate the quality and suitability of ingredients, conduct product tastings, and source new suppliers when necessary.
Monitor and manage inventory levels to minimize waste, ensure freshness, and prevent stock shortages.

Useful qualifications:

Previous experience as a kitchen manager, sous chef, or in a similar supervisory role within a restaurant or the hospitality industry.
In-depth knowledge of food preparation techniques, culinary trends, and food safety regulations.
Strong leadership, interpersonal, and communication skills to effectively manage a diverse kitchen team and collaborate with other departments.
Excellent organizational and multitasking abilities to prioritize tasks and meet deadlines in a fast-paced environment.
Proficiency in managing budgets, controlling costs, and optimizing resources.
Familiarity with kitchen equipment, maintenance, and troubleshooting.
Flexibility to work evenings, weekends, and holidays as required by the restaurant's operational needs.

Line Cook

A Line Cook plays a vital role in preparing and executing a variety and often the majority of an operation’s dishes with precision and efficiency. Culinary expertise, attention to detail, ability to multitask and work quickly under pressure contribute to the success of this position.

Typical responsibilities:

Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines.
Cook and grill food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food-safe temperatures, and maintaining a clean and organized work area.
Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size.
Work closely with the kitchen team, including chefs and other line cooks, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.
Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies.
Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.

Useful qualifications:

Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices.
Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools.
Ability to prioritize tasks and manage time effectively in a fast-paced environment to meet service demands and maintain a smooth workflow.
Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared.
Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed.
Ability to withstand long hours of standing, working in a hot and fast-paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies).
Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule.

Pastry Chef

A restaurant Pastry Chef is responsible for creating and executing professional pastries, desserts, and baked goods that complement the restaurant's menu.

Typical responsibilities:

Develop innovative and enticing pastry menus in collaboration with the culinary team, considering current food trends, dietary restrictions, and guest preferences.
Oversee all aspects of pastry production, including baking, plating, and garnishing, to ensure consistent quality and presentation.
Create and refine original recipes for pastries, cakes, tarts, bread, and other baked goods, experimenting with flavors, textures, and techniques.
Source and select the highest quality ingredients while maintaining cost control and minimizing waste.
Ensure strict adherence to food safety and sanitation standards, including proper storage, handling, and labeling of ingredients.
Supervise and train pastry assistants, ensuring their growth, development, and adherence to the established standards of quality and consistency.
Work closely with the Executive/Head Chef and other members of the culinary team to ensure a seamless integration of pastry offerings with the overall menu and dining experience.
Monitor inventory levels of pastry ingredients and supplies, place orders in a timely manner, and maintain accurate records.
Create visually stunning and appealing dessert presentations, demonstrating a mastery of artistic techniques and attention to detail.
Adapt pastry offerings for special events, catering orders, and dietary restrictions, ensuring exceptional quality and customer satisfaction.

Useful qualifications:

Possess a proven track record as a Pastry Chef, demonstrating expertise in a wide range of pastry techniques, such as baking, chocolate work, sugar work, and dessert plating.
Showcase a strong creative flair and a passion for experimenting with new flavors, textures, and presentation styles to create unique and memorable dessert experiences.
Exhibit meticulous attention to detail, maintaining high standards of quality, consistency, and presentation in all pastry creations.
Display excellent organizational and time management skills, effectively managing multiple tasks and meeting deadlines in a fast-paced culinary environment.
Demonstrate strong leadership abilities, motivating and inspiring the pastry team to consistently deliver exceptional results.
Thrive in a dynamic and ever-changing culinary environment, readily adapting to new techniques, recipes, and challenges.
Possess a degree or diploma in Culinary Arts or a related field, complemented by specialized training in pastry and baking.
Familiarity with food safety and sanitation regulations, including HACCP guidelines, and a commitment to maintaining a safe and clean working environment.
Exhibit excellent verbal and written communication skills, effectively conveying ideas, instructions, and feedback to team members and collaborating with other departments.
Willingness to work evenings, weekends, and holidays as required to meet operational needs.

Public Relations/Marketing Manager

A PR/Marketing Manager is responsible for developing and executing comprehensive public relations and marketing strategies to enhance an operation’s image, drive customer engagement, and support the growth of the business.

Typical responsibilities:

Develop and implement strategic public relations and marketing plans to promote the restaurant company and its offerings, including food and beverage promotions, new menu launches, events, and community initiatives.
Oversee the development and execution of creative and impactful marketing campaigns across various channels, including digital advertising, social media, email marketing, print materials, and experiential marketing.
Build and maintain strong relationships with media contacts, journalists, bloggers, influencers, and other relevant stakeholders to secure positive media coverage and maximize exposure.
Create compelling press releases, media kits, and other written materials that effectively communicate the brand story, key messages, and news updates to the media and the public.
Act as the primary spokesperson for the restaurant company, representing the brand in media interviews, press conferences, and public speaking engagements.
Collaborate with internal teams, including culinary, operations, and management, to gather information and insights that inform PR and marketing strategies and ensure brand consistency.
Monitor industry trends, competitor activities, and customer feedback to identify opportunities and develop proactive strategies that enhance the operation’s competitive position and customer satisfaction.
Plan and execute special events, partnerships, and sponsorships that align with the brand values and objectives, and drive brand awareness and customer engagement.
Track and analyze PR and marketing campaign performance, generate reports, and provide recommendations for continuous improvement and optimization.
Manage the PR/Marketing budget, ensuring effective allocation of resources and maintaining accountability for results.

Useful qualifications:

Bachelor's in Public Relations, Marketing, Communications, or a related field.
Proven experience in public relations and marketing roles, preferably in the restaurant or hospitality industry.
Demonstrated success in developing and implementing comprehensive PR and marketing strategies that drive brand awareness, customer engagement, and business growth.
Excellent written and verbal communication skills, with the ability to craft compelling messaging and effectively engage with media, stakeholders, and the public.
Media relations experience.
Solid understanding of digital marketing channels and platforms, including social media, content marketing, SEO, and email marketing.
Creative thinking with a keen eye for design and the ability to develop visually appealing marketing materials.
Strong project management skills, with the ability to prioritize tasks, meet deadlines, and manage multiple projects simultaneously.
Analytical mindset with the ability to interpret data and insights to drive informed decision-making and campaign optimization.

Server

A Server’s primary responsibility is to ensure exceptional dining experiences for guests. You will be the face of the restaurant, interacting directly with customers to take orders, provide menu recommendations, and deliver food and beverages promptly and accurately. A friendly and professional demeanor, attention to detail, and ability to multitask will contribute to the overall success of the establishment.

Typical responsibilities:

Welcome guests with a warm and friendly demeanor.
Assist in seating guests and providing them with menus.
Get them settled with waters, drinks, bread, etc.
Communicate any specials or promotions.
Explain menu items, ingredients, and preparation methods to guests. Ask about food allergies.
Take accurate food and beverage orders from guests and enter them into the POS system.
Make recommendations based on guests' preferences and dietary restrictions.
Answer any questions regarding the menu, including allergies or special requests.
Coordinate with the kitchen staff to ensure all of the table’s orders are prepared and delivered on time and together.
Serve food and beverages promptly and efficiently, ensuring accuracy and goodpresentation, and timed so the entire table is served within a reasonable time frame.
Check on guests during their meals to ensure satisfaction and address requests/concerns.
Refill drinks, clear plates, and reset tables to maintain a clean and organized dining area.
Provide attentive and personalized service, anticipating guests' needs.
Handle guest complaints or concerns professionally and bring issues to management when necessary.
Collaborate with fellow servers, hosts, and kitchen staff to ensure smooth service.
Present bills to guests and handle payment transactions accurately and quickly.
Communicate effectively with team members to facilitate a positive working environment.
Assist colleagues during busy periods or when needed.
Participate in pre-shift meetings and training sessions as required.

Useful qualifications:

Previous experience in a restaurant or customer service role is preferred.
Excellent communication and interpersonal skills.
Positive attitude, enjoyment of hospitality industry.
Ability to work in a fast-paced environment while maintaining composure.
Strong multitasking and time management abilities.
Attention to detail, ensuring accurate order-taking and payment processing.
Knowledge of food and beverage menus, including dietary restrictions and allergies.
Basic math skills for handling payments and calculating tips.
Flexibility to work in shifts, including evenings, weekends, and holidays.
Physical stamina to stand, walk, and carry trays for extended periods.

Service Manager

Similar to a Dining Room Manager, a Service Manager plays a pivotal role in ensuring the smooth and efficient operation of the restaurant's front-of-house service, overseeing the service staff, managing customer interactions, and working closely with other managers to maintain exceptional service standards. Responsibilities encompass staff supervision, training, customer satisfaction, and operational efficiency.

Typical responsibilities:

Recruit, hire, and train service staff, including hosts, servers, and bartenders.
Create staff schedules, ensuring adequate coverage during peak and off-peak hours.
Conduct performance evaluations, provide constructive feedback, and address performance issues.
Train staff on service standards, product knowledge, and proper serving techniques.
Foster a positive, inclusive work environment and encourage teamwork and professionalism.
Ensure a high level of customer satisfaction by monitoring service quality and addressing any concerns or complaints.
Interact with customers, provide personalized service, and handle special requests or VIP guests.
Train staff on customer service techniques, upselling, and handling difficult situations.
Maintain a welcoming and friendly atmosphere, creating a positive dining experience for customers.
Collaborate with the kitchen staff to ensure smooth coordination between the front and back of the house.
Oversee table reservations, seating arrangements, and waitlist management.
Monitor and maintain cleanliness, organization, and appearance of the dining area, including tables, chairs, and overall ambiance.
Manage inventory for front-of-house supplies, such as glassware, utensils, and linens, and coordinate with relevant vendors.
Implement and enforce health and safety regulations, including food handling and sanitation practices.
Control costs by monitoring labor and supply expenses while maintaining service quality.
Work with the management team to develop pricing strategies and menu updates.
Monitor sales performance, analyze trends, and make recommendations for improvement.
Handle cash management, including cash handling procedures, reconciliations, and deposits.
Develop and implement ongoing training programs for service staff, focusing on product knowledge, service techniques, and upselling.
Stay updated with industry trends, new food and beverage offerings, and service best practices.
Conduct regular staff meetings and provide ongoing coaching and guidance to enhance performance.

Useful qualifications:

Proven experience in a supervisory or managerial role within the food and beverage industry.
Strong leadership skills with the ability to motivate and manage a diverse team.
Excellent customer service and communication skills.
In-depth knowledge of food and beverage operations, including service standards, menu items, and wine pairing.
Strong problem-solving and decision-making abilities.
Ability to work under pressure and handle challenging situations with composure.
Proficiency in using restaurant management software and POS systems.
Knowledge of health and safety regulations and compliance standards.

Shift Manager

A Shift Manager is responsible for supervising and coordinating the activities of the restaurant staff during a specific shift. The primary objective is to ensure efficient operations, exceptional customer service, and a positive dining experience for all patrons. The position requires strong leadership, organizational skills, and the ability to handle various responsibilities simultaneously.

Typical responsibilities:

Oversee and guide the performance of the restaurant staff during the assigned shift.
Provide training, coaching, and feedback to ensure high-quality service standards.
Delegate tasks and responsibilities effectively, ensuring smooth workflow and efficient use of resources.
Monitor the dining area to ensure cleanliness, proper setup, and adherence to health and safety standards.
Interact with customers to gather feedback, address complaints, and enhance the overall dining experience.
Oversee the opening and closing procedures, ensuring that all tasks are completed accurately and efficiently.
Coordinate with the kitchen staff to ensure timely preparation and delivery of food orders.
Monitor inventory levels, track supply usage, and place orders as needed to avoid shortages.
Implement and enforce standard operating procedures, including cash handling, safety protocols, and cleanliness guidelines.
Collaborate with other managers and the restaurant owner to develop and implement strategies for improving operational efficiency and customer satisfaction.
Create shift schedules, taking into consideration employee availability, workload, and business needs.
Monitor employee attendance, punctuality, and adherence to company policies.
Ensure compliance with labor laws and regulations, including break schedules and overtime requirements.
Handle customer complaints, conflicts, and emergencies, making quick decisions to resolve issues and maintain a positive reputation for the restaurant.
Monitor and control costs, including labor, food, and other expenses, to achieve profitability targets.
Conduct cash register audits, ensuring accurate cash handling and adherence to financial procedures.
Assist with budgeting and forecasting, providing input on areas for cost savings and revenue generation.

Useful qualifications:

Previous experience in a supervisory or managerial role within the restaurant industry is preferred.
Strong leadership skills with the ability to motivate and inspire a diverse team.
Excellent communication and interpersonal skills to interact with staff and customers effectively.
Sound knowledge of restaurant operations, including food preparation, service standards, and safety regulations.
Exceptional problem-solving and decision-making abilities, especially in high-pressure situations.
Ability to work flexible hours, including evenings, weekends, and holidays.
Proficiency in using restaurant management software, POS systems, and other relevant tools.

Sommelier

A Sommelier plays vital role in enhancing the fine dining experience. The primary responsibility is to curate an exceptional wine list, recommend suitable pairings, and educate guests on the nuances of wine appreciation. Position calls for close collaboration with the operation’s culinary team to ensure harmonious combinations of food and wine, and ability to act as a brand ambassador by delivering a personalized and memorable wine experience to every guest.

Typical responsibilities:

Develop and maintain an outstanding wine program, curating a diverse and compelling wine list that reflects the establishment's vision, objectives, and clientele.
Conduct regular research to identify new and exciting wines, staying informed about industry trends, emerging regions, and grape varieties.
Work closely with the executive chef and culinary team to create well-balanced and complementary food and wine pairings, considering flavors, textures, and aromas.
Provide exceptional wine service, assisting guests in selecting the perfect wine to enhance their dining experience, considering their preferences, budget, and menu choices.
Offer detailed descriptions of wines, including production techniques, regions of origin, and flavor profiles, demonstrating expertise and enthusiasm to educate and engage guests.
Conduct wine tastings, events, and seminars to enhance guests' understanding and appreciation of wines, while promoting the establishment's wine program.
Effectively manage wine inventory, ensuring proper storage conditions, minimizing waste, and maintaining accurate records of stock levels and costs.
Train and educate the service team on wine knowledge, ensuring they can confidently assist guests with their selections and provide exceptional service.
Stay up to date with industry regulations and certifications, such as sommelier accreditations, and maintain a commitment to continuous learning and professional growth.

Useful qualifications:

Certification from a reputable sommelier program (e.g., Court of Master Sommeliers, Wine and Spirit Education Trust) required.
Proven experience as a Sommelier in a fine dining establishment, luxury hotel, or renowned wine-focused establishment.
In-depth knowledge of various wine regions, grape varieties, and production methods, with the ability to articulate this information to guests in a clear and engaging manner.
Strong understanding of food and wine pairing principles, with a demonstrated ability to create harmonious combinations.
Excellent communication and interpersonal skills, with the ability to connect with guests and build lasting relationships.
Impeccable attention to detail and organizational skills, ensuring accurate record-keeping and efficient inventory management.
Strong problem-solving abilities and the capacity to adapt to changing circumstances in a fast-paced environment.
Passion for wine and an eagerness to share knowledge and inspire others.

Soup and Sauce Chef/Potager and Saucier

A Soup and Sauce Chef is typically responsible for preparing a diverse range of flavorful soups and stews, sauces, and gravies. Culinary expertise, attention to detail, and ability to work efficiently with a fast-moving kitchen team is critical to the success of this role. Soup and Sauce Chefs help with recipe development, seasonal menu planning, and maintaining the highest standards of food preparation and presentation.

Typical responsibilities:

Prepare a wide variety of soups, sauces, gravies and dressings ranging from classics to innovative creations, using fresh, high-quality ingredients.
Prepare stocks, broths, reductions, and emulsions as a foundation for creating exquisite sauces, soups, gravies and dressings.
Collaborate with the executive chef and sous chefs to develop and refine recipes that complement menu offerings.
Maintain a deep knowledge of various cooking techniques, ingredients, and flavor profiles to create unique and harmonious flavor combinations.
Ensure adherence to quality standards and consistently strive for excellence in taste, texture, and appearance.
Collaborate with other kitchen staff to ensure smooth workflow and timely delivery of food orders.
Follow established recipes and techniques to consistently deliver outstanding flavors and textures.
Collaborate with the culinary team to develop new soup and sauce recipes that align with the operation’s menu concept and customer preferences.
Ensure proper storage, labeling, and rotation of ingredients to maintain freshness and prevent waste.
Monitor and maintain inventory levels of ingredients, placing orders as needed to ensure uninterrupted production.
Adhere to food safety and sanitation standards, including proper handling, storage, and cleaning of equipment and workstations.
Assist in maintaining a clean and organized kitchen, including washing dishes, sanitizing work surfaces, and disposing of kitchen waste.
Work efficiently and effectively under pressure, meeting demanding production schedules while maintaining attention to detail.
Stay up to date with industry trends, new techniques, and ingredients to continually enhance soup and sauce offerings.

Useful qualifications:

Proven experience as a Soup and Sauce Chef or similar role in a professional kitchen environment.
In-depth knowledge of soup and sauce preparation techniques, including stocks, broths, roux, reductions, and emulsions.
Strong understanding of flavor profiles, seasoning, and balancing ingredients to create harmonious dishes.
Ability to work in a fast-paced, high-volume kitchen while maintaining a high level of quality and attention to detail.
Knowledge of food safety and sanitation practices, ensuring compliance with health regulations.
Excellent teamwork and communication skills, with the ability to collaborate effectively with other kitchen staff.
Flexibility to work in shifts, including evenings, weekends, and holidays, as required.

Sous Chef

A Sous Chef assists the Executive/Head Chef in overseeing all kitchen operations, maintaining high standards of food quality and presentation, and ensuring a seamless dining experience for guests. The Sous Chef collaborates with a skilled culinary team, leads by example, and contributes to menu development while adhering to established recipes and guidelines. Creativity, leadership abilities, and attention to detail are essential in upholding a restaurant's reputation for excellence.

Typical responsibilities:

Support the Executive Chef in managing and supervising all kitchen activities, including food preparation, cooking, and plating, to ensure exceptional quality and consistency.
Lead and motivate the culinary team, promoting a positive, inclusive work environment that fosters collaboration, creativity, and professional growth.
Collaborate with the Executive Chef to develop innovative and seasonally inspired menus, using fresh, locally sourced ingredients whenever possible.
Ensure all food items are prepared and served in accordance with established recipes, portion control guidelines, and presentation standards.
Maintain a well-organized and efficient kitchen, optimizing workflow, and implementing effective systems for inventory management, ordering, and cost control.
Monitor food quality and freshness, actively participating in regular inspections, and taking appropriate corrective actions when necessary.
Assist in training and mentoring kitchen staff, providing guidance on proper cooking techniques, safety procedures, and sanitation practices.
Stay up to date with industry trends and best practices, continuously seeking opportunities to enhance culinary skills and knowledge.
Collaborate with the front-of-house team to ensure smooth communication, efficient service, and prompt resolution of any guest concerns or special requests.
Adhere to all food safety and sanitation regulations, promoting a safe and clean working environment.

Useful qualifications:

Proven experience as a Sous Chef or senior station chef in a high-volume, fast-paced restaurant environment.
Culinary degree or equivalent professional training preferred.
Exceptional culinary skills and a deep understanding of various cooking techniques, flavor profiles, and presentation styles.
Strong leadership abilities with the ability to motivate and inspire a team, fostering a positive, inclusive work culture.
Excellent organizational and time management skills, with the ability to multitask and prioritize effectively.
Strong knowledge of food safety and sanitation regulations, ensuring strict adherence to health code standards.
Passion for quality food, creativity, and staying updated with industry trends and innovations.
Ability to thrive in a fast-paced, high-pressure environment while maintaining attention to detail.
Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact professionally with guests.

Sushi Chef

A Sushi Chef is a skilled chef with a deep understanding of and ability to produce a wide variety of traditional and innovative Japanese culinary dishes.

Typical responsibilities:

Prepare a wide variety of sushi dishes, including nigiri, sashimi, maki rolls, and specialty rolls, with precision and artistry.
Ensure the highest quality and freshness of ingredients, adhering to strict food safety and hygiene standards.
Collaborate with the culinary team to develop and refine sushi menu offerings, incorporating seasonal and innovative ingredients.
Demonstrate exceptional knife skills and proper techniques in fish and seafood handling, cutting, and slicing.
Maintain a clean and organized sushi station, including the proper storage and rotation of ingredients.
Work closely with the kitchen staff to coordinate and prioritize orders, ensuring timely and accurate delivery of sushi dishes to customers.
Provide guidance and training to junior Sushi Chefs and apprentices, fostering a positive and supportive team environment.
Stay up to date with industry trends, new techniques, and emerging ingredients, incorporating them into the sushi menu when appropriate.
Interact with customers in a friendly and knowledgeable manner, answering questions and accommodating dietary preferences and restrictions.
Collaborate with the management team to optimize inventory levels, control food costs, and maintain profitability.

Useful qualifications:

Proven experience as a Sushi Chef working in a high-volume, quality-driven sushi restaurant.
In-depth knowledge of sushi techniques, Japanese cuisine, and traditional sushi ingredients.
Strong creativity and ability to develop innovative and visually appealing sushi presentations.
Excellent knife skills and expertise in fish and seafood preparation, handling, and cutting.
Solid understanding of food safety and sanitation regulations, with a commitment to maintaining a clean and organized work environment.
Ability to work well under pressure in a fast-paced environment, while maintaining attention to detail and delivering consistent quality.
Strong communication and interpersonal skills, with the ability to collaborate effectively with team members and interact with customers.
Flexibility to work evenings, weekends, and holidays as required.
Relevant certifications, such as a sushi chef certificate or culinary degree, are a plus.

To-Go Specialist

A To-Go Specialist’s primary responsibility is to efficiently and accurately handle all aspects of the restaurant's takeout and delivery business to ensure a seamless experience for customers. Exceptional customer service skills, attention to detail, and ability to work in a fast-paced environment are crucial for success in this role.

Typical responsibilities:

Receive, process, and manage takeout and delivery orders from various platforms, including phone calls, online orders, and 3rd-party delivery services.
Provide excellent customer service by answering inquiries, offering menu recommendations, and addressing any concerns or issues that arise.
Accurately input orders into the restaurant's point-of-sale (POS) system and verify order details to ensure correct items, quantities, and special requests. Coordinate with the kitchen staff to ensure timely order preparation and packaging.
Carefully assemble and package orders to maintain food quality and presentation standards. Pay attention to proper packaging techniques to avoid spills, leaks, or damage during transportation.
Coordinate with delivery drivers or third-party delivery services to ensure prompt and efficient order deliveries. Provide accurate delivery instructions and address any issues that may arise during the delivery process.
Process payments for takeout orders, including cash, credit/debit cards, and digital (tap, phone) payment methods. Ensure accurate cash handling and proper reconciliation of sales at the end of each shift.
Maintain a clean and organized work area, including the takeout counter, packaging station, and storage areas. Adhere to food safety and hygiene standards.
Stay updated on the restaurant's menu items, ingredients, and specials to effectively communicate with customers and provide accurate information and recommendations.
Identify opportunities to upsell additional menu items, beverages, or promotions to increase sales and enhance the customer experience.
Gather customer feedback and suggestions to improve the takeout and delivery process.
Collaborate with the management team to implement changes and enhancements as necessary.

Useful qualifications:

High school diploma or equivalent.
Previous experience in a customer service or foodservice role is preferred.
Strong communication and interpersonal skills.
Excellent organizational and multitasking abilities.
Familiarity with POS systems and basic computer skills.
Knowledge of food safety and hygiene practices.
Ability to work in a fast-paced environment and handle stressful situations calmly.
Flexibility to work evenings, weekends, and holidays as required.
Physical stamina to stand, walk, and carry heavy items for extended periods.

Wine steward

A Wine Steward is responsible for curating and maintaining an operation’s wine program, offering expert advice to guests, and ensuring exceptional service in all wine-related areas. A deep understanding of wines and how they pair with foods, impeccable customer service skills, and ability to create memorable experiences contribute to this role’s success.

Typical responsibilities:

Develop and maintain an extensive wine list that complements the restaurant’s menu and caters to the preferences of its clientele.
Research, source, and select high-quality wines from around the world, considering factors such as vintages, varietals, regions, and styles.
Collaborate with the management team to establish pricing strategies that balance profitability with guest satisfaction.
Monitor inventory levels, place orders, and manage the storage and rotation of wines to ensure optimum quality and freshness.
Provide personalized recommendations to guests, offering insights into different wines, flavor profiles, pairings, and wine-making techniques.
Conduct wine tastings and educational sessions for staff and guests, showcasing expertise and enhancing their understanding and appreciation of wine.
Stay updated on emerging trends, new vineyards, and wine-related news to continually expanding knowledge to share with the team and guests.
Guide guests through wine offerings, offering suggestions that suit their preferences and enhance their overall dining experience.
Ensure proper handling and storage of wine bottles, maintaining temperature control and adhering to established service standards.
Train and mentor staff on wine service techniques, including decanting, proper glassware selection, and serving temperatures.
Coordinate with the sommelier team, bartenders, and waitstaff to ensure seamless wine service throughout the establishment.
Collaborate with the culinary team to create wine-pairing menus.
Assist guests in selecting wines for special occasions, celebrations, or private events, recommending appropriate quantities and varieties.
Actively promote wine sales, suggesting bottles to guests and offering wine club memberships or other wine-related promotions.
Resolve customer concerns or complaints regarding wine selection, quality, or service, ensuring guest satisfaction and loyalty.

Useful qualifications:

Proven experience as a Wine Steward, Sommelier, or similar role within a fine dining or upscale establishment.
Extensive knowledge of different wines, including varietals, regions, vintages, and wine-making techniques.
Strong understanding of food and wine pairings, with the ability to make personalized recommendations to enhance the dining experience.
Excellent communication and interpersonal skills, enabling effective interaction with guests, colleagues, and suppliers.
Demonstrated ability to train and mentor staff on wine service techniques and create a culture of wine appreciation.
Detail-oriented with exceptional organizational and time management skills to maintain inventory, track orders, and monitor wine quality.
Passion for continuous learning and keeping up to date with industry trends and new wine releases.
Ability to work in a fast-paced environment, multitask, and remain calm under pressure.
Must be of legal drinking age and hold any necessary certifications or licenses required by local regulations.

Corporate Positions

Accountant

An Accountant oversees the financial operations of a restaurant company and is responsible for maintaining accurate and up-to-date financial records, analyzing financial data, preparing financial reports, and ensuring compliance with relevant finance regulations. Accounting expertise and strategic insights support the company’s decision-making processes, enabling it to optimize financial performance, control costs, enhance overall operational efficiency and plan growth.

Key responsibilities:

Manage the day-to-day accounting functions of the restaurant company, including accounts payable, accounts receivable, general ledger, payroll, and financial reporting.
Ensure accurate and timely recording of all financial transactions and maintain complete and organized financial records.
Perform monthly bank reconciliations and monitor cash flow to ensure proper fund management.
Prepare and analyze financial statements, such as profit and loss statements, balance sheets, and cash flow statements, providing insightful reports to senior management.
Conduct regular financial reviews to identify areas of improvement, cost-saving opportunities, and revenue-enhancing strategies.
Collaborate with cross-functional teams, such as operations and procurement, to provide financial insights and support decision-making.
Assist in the preparation of annual budgets, forecasts, and financial plans, ensuring alignment with organizational goals and objectives.
Monitor compliance with accounting principles, legal requirements, and industry regulations, making recommendations for process enhancements and risk mitigation.
Support the annual audit process by providing necessary documentation, reconciliations, and financial analysis.
Stay updated on industry trends, accounting standards, and best practices to ensure the application of relevant knowledge and techniques.

Qualifications:

Bachelor's in Accounting, Finance, or a related field. Professional accounting designation (e.g., CPA) is highly desirable.
Proven experience as an Accountant, preferably in the restaurant or hospitality industry.
Proficiency in accounting software and advanced knowledge of MS Excel. Experience with financial management systems (e.g., QuickBooks, SAP) is a plus.
Strong analytical skills and attention to detail, with the ability to analyze financial data and draw meaningful conclusions.
In-depth knowledge of accounting principles, financial reporting standards, and relevant regulations (e.g., GAAP).
Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment.
Exceptional communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams and present financial information to non-financial stakeholders.
High ethical standards and integrity, ensuring confidentiality and data security in handling sensitive financial information.
Proactive problem-solving abilities and a continuous improvement mindset, seeking opportunities to optimize processes and enhance efficiency.

Brand Management Specialist

A Brand Management Specialist is responsible for developing and executing comprehensive brand strategies that resonate with the restaurant brand’s target audiences and reinforce the company's values and positioning. Ability to work closely with cross-functional teams, including marketing, operations, and culinary, to ensure consistency and alignment in all brand-related initiatives is critical to the success of this position. Expertise in brand management and a passion for storytelling contributes to enhancing the brand image, driving customer engagement, and fostering brand loyalty.

Key responsibilities:

Develop and implement a cohesive brand strategy that aligns with the company's vision, values, and long-term goals.
Maintain and enhance the brand identity by managing all brand elements, including logo, color palette, typography, imagery, and tone of voice.
Collaborate with marketing and creative teams to create compelling brand messaging, storytelling, and content that effectively communicates the brand story and differentiates brand from competitors.
Monitor industry trends, consumer insights, and market research to identify opportunities for brand positioning and competitive advantage.
Ensure brand consistency across all customer touchpoints, including menus, signage, advertising materials, website, social media, and in-store experiences.
Work closely with operations teams to ensure brand guidelines are implemented consistently across all restaurant locations, including training staff on brand standards and expectations.
Conduct regular brand audits to evaluate the effectiveness and consistency of brand implementation and make recommendations for improvement.
Collaborate with external partners, agencies, and vendors to execute brand campaigns and initiatives, ensuring they align with the brand strategy and deliver on objectives.
Manage brand partnerships and collaborations, negotiating contracts and overseeing the execution of co-branded marketing initiatives.
Analyze brand performance metrics, including brand awareness, perception, and customer feedback, and leverage insights to optimize brand strategies and campaigns.

Qualifications:

Bachelor's in Marketing, Business Administration, or a related field. Master's or specialized training in Brand Management is a plus.
Proven experience in brand management, preferably in the restaurant or hospitality industry.
Strong understanding of brand strategy, brand positioning, and brand equity principles.
Exceptional creativity and storytelling skills with the ability to translate brand attributes into compelling messages and visuals.
Knowledge of current marketing trends, consumer behavior, and digital marketing platforms.
Experience in developing and executing integrated marketing campaigns across multiple channels, including digital, social media, print, and experiential.
Strong project management skills with the ability to manage multiple projects simultaneously and meet deadlines.
Excellent communication and presentation skills to effectively convey brand concepts and strategies to stakeholders and cross-functional teams.
Analytical mindset with the ability to interpret data, draw insights, and make data-driven decisions.
Self-motivated, detail-oriented, and highly organized with a strong sense of ownership and accountability.

Building/Construction Specialist

A restaurants Building/Construction Specialist oversees and manages all aspects of restaurant construction projects and is responsible for ensuring that the restaurants are built to specification, meeting all safety regulations, design specifications, and functional requirements. Expertise in project management, construction methods, and industry best practices are crucial in delivering successful and efficient restaurant builds.

Key responsibilities:

Manage all stages of restaurant construction projects, including planning, budgeting, scheduling, and execution.
Collaborate with architects, engineers, contractors, and other stakeholders to ensure compliance with design plans, building codes, and health and safety regulations.
Review architectural and engineering drawings to identify potential construction issues and provide valuable input during the design phase.
Coordinate with contractors and suppliers to procure materials, equipment, and services required for construction projects, while ensuring cost efficiency and quality.
Conduct regular on-site inspections to monitor construction progress, resolve any issues, and maintain adherence to project timelines.
Implement and enforce strict quality control measures to ensure that construction work meets established standards and specifications.
Provide guidance and supervision to construction crews, ensuring that all tasks are performed accurately and efficiently.
Maintain accurate project documentation, including contracts, change orders, daily logs, and inspection reports.
Oversee the coordination of utility connections, equipment installation, and all other necessary systems required for restaurant operation.
Collaborate with restaurant operations teams to understand their specific needs and incorporate them into the construction process.
Stay up to date with industry trends, construction techniques, and building codes to ensure compliance and improve construction processes.

Qualifications:

Bachelor's in civil engineering, construction management, or a related field (preferred).
Proven experience as a construction project manager or superintendent, specifically in the restaurant or hospitality industry.
In-depth knowledge of construction methods, building codes, and regulations.
Strong understanding of architectural and engineering drawings, with the ability to identify potential issues and provide practical solutions.
Excellent project management skills, including budgeting, scheduling, and resource allocation.
Exceptional attention to detail and quality control, with a focus on delivering high-quality results.
Strong leadership abilities and the capacity to effectively manage construction crews and subcontractors.
Excellent communication and interpersonal skills, with the ability to collaborate effectively with diverse stakeholders.
Proficient in construction software, project management tools, and MS Office Suite.
Valid construction-related certifications or licenses (where applicable).

Chief Executive Officer

A restaurant company CEO shapes the company's strategic direction, driving growth and fostering a culture of excellence. The position holds the ultimate responsibility for the overall performance and growth of the company. Exceptional leadership skills, industry expertise, and strategic mindset are critical in driving the mission and ensuring a company's long-term success.

Key responsibilities:

Develop and articulate a compelling vision for the company's future, aligning it with market trends and customer preferences.
Craft and implement strategic initiatives to drive growth, increase market share, and maximize profitability.
Foster a culture of innovation, continuously identifying opportunities to enhance the offerings and differentiate the brand.
Oversee the daily operations of the company, ensuring efficiency, consistency, and adherence to quality standards across all locations.
Optimize processes and systems to improve operational efficiency, reduce costs, and enhance customer experience.
Monitor industry trends and competitors, implementing best practices and making informed business decisions to stay ahead of the curve.
Develop and manage the annual budget, ensuring financial targets are met and profitability is maximized.
Analyze financial statements, key performance indicators, and operational metrics to identify areas for improvement and implement corrective actions.
Drive revenue growth through effective pricing strategies, cost control measures, and innovative revenue streams.
Build and lead a high-performing executive team, fostering a collaborative and results-driven culture.
Provide guidance, mentorship, and support to the leadership team, empowering them to excel in their roles.
Promote a positive, inclusive work environment, fostering employee engagement, talent development, and retention.
Develop and execute marketing and branding strategies to enhance brand awareness, customer loyalty, and market positioning.
Ensure exceptional customer experiences across all touchpoints, maintaining high levels of customer satisfaction and loyalty.
Proactively address customer feedback and complaints, driving continuous improvement in service quality and guest satisfaction.

Qualifications:

Proven experience as a CEO or in a similar executive leadership role within the restaurant industry.
In-depth knowledge of restaurant operations, industry trends, and best practices.
Demonstrated success in driving revenue growth and maximizing profitability.
Strong financial acumen and ability to analyze and interpret financial statements and key performance indicators.
Excellent leadership skills, with a track record of building and leading high-performing teams.
Exceptional strategic thinking, problem-solving, and decision-making abilities.
Outstanding communication and interpersonal skills, with the ability to engage and influence stakeholders at all levels.
Passion for the restaurant industry, culinary excellence, and delivering exceptional customer experiences.

Chief Financial Officer

The CFO plays a crucial role in shaping a brand’s financial strategy, optimizing operational efficiency, and maximizing profitability across all restaurant locations.

Key responsibilities:

Develop and execute the overall financial strategy in alignment with the company's goals and objectives.
Provide strategic guidance and insights to the executive team on financial matters, risks, and opportunities.
Oversee budgeting, forecasting, and financial planning processes to optimize resource allocation and financial performance.
Implement effective financial controls and systems to safeguard company assets and ensure compliance with regulatory requirements.
Conduct comprehensive financial analysis, including variance analysis, trend analysis, and key performance indicators (KPIs) tracking.
Prepare and present accurate and timely financial reports to the executive team, board of directors, and external stakeholders.
Identify areas for improvement and cost-saving opportunities through detailed financial modeling and scenario analysis.
Provide proactive insights on financial trends, risks, and potential business impact to guide strategic decision-making.
Optimize cash flow management and forecasting processes to ensure adequate liquidity for daily operations and future growth initiatives.
Manage relationships with financial institutions, investors, and external stakeholders to secure necessary funding and maintain strong capital structure.
Evaluate investment opportunities, perform due diligence, and make informed recommendations on capital allocation.
Implement robust risk management practices and internal controls to mitigate financial, operational, and regulatory risks.
Ensure compliance with accounting standards, tax regulations, and other financial obligations.
Stay updated on industry trends, market dynamics, and changes in financial regulations to adapt strategies accordingly.
Lead and mentor a high-performing finance team, fostering a culture of collaboration, innovation, and continuous improvement.
Develop and nurture talent within the finance department, providing coaching, training, and professional development opportunities.
Foster strong cross-functional relationships with other departments to support strategic initiatives and achieve overall company objectives.

Qualifications:

Bachelor’s in Finance, Accounting, Economics, or related field. MBA or advanced degree preferred.
Proven experience as a CFO or in a senior finance role within the restaurant or hospitality industry.
Strong financial acumen and a deep understanding of financial analysis, budgeting, forecasting, and strategic planning.
Expertise in restaurant financial metrics, cost control, and performance analysis.
Comprehensive knowledge of accounting principles and financial regulations.
Exceptional analytical skills with the ability to interpret complex financial data and provide actionable insights.
Proven track record of successfully driving financial performance, growth, and profitability.
Excellent leadership abilities with a collaborative and proactive approach.
Strong communication and presentation skills, with the ability to effectively convey complex financial information to non-financial stakeholders.
Demonstrated ability to manage multiple priorities in a fast-paced environment while meeting deadlines.

Chief Operating Officer

A COO ensures the seamless execution of the business strategy, driving operational excellence. Responsibilities include developing and implementing strategies that align with the company's vision, values, and long-term goals. A deep understanding of the restaurant industry, exceptional leadership skills, and a proven track record of successfully managing complex operations in a fast-paced environment contribute to the success of this position.

Key responsibilities:

Develop and implement strategic initiatives, operational plans, and policies to optimize business performance and achieve company objectives.
Ensure efficient and effective restaurant operations, including but not limited to food quality, service standards, customer experience, cost control, and compliance with health and safety regulations.
Continuously evaluate operational processes, identify areas for improvement, and implement solutions to enhance productivity, streamline workflows, and drive profitability.
Provide strong leadership and guidance to a diverse team of managers and staff, fostering a culture of high performance, accountability, and collaboration.
Recruit, train, mentor, and evaluate top talent, ensuring the development and retention of a skilled workforce.
Foster a positive work environment that encourages teamwork, open communication, and employee engagement.
Develop and manage annual budgets, financial forecasts, and key performance indicators (KPIs), monitoring financial performance and implementing corrective actions when necessary.
Drive cost management initiatives, optimizing operational expenses without compromising quality or service.
Identify opportunities for revenue growth, new business ventures, and strategic partnerships.
Establish and enforce standardized operational procedures, ensuring compliance with industry regulations, health and safety guidelines, and company policies.
Oversee quality control procedures to maintain consistent product and service standards across all locations.
Conduct regular audits and inspections to identify and resolve operational issues and maintain brand integrity.
Collaborate with the executive team, providing regular updates on operational performance, key initiatives, and challenges.
Foster strong relationships with suppliers, vendors, and partners, negotiating contracts and ensuring reliable delivery of goods and services.
Represent the company at industry events, conferences, and other relevant forums.

Qualifications:

Bachelor's in business administration, hospitality management, or a related field (MBA preferred).
Proven experience as a Chief Operating Officer or in a similar senior leadership role within the restaurant industry.
In-depth knowledge of restaurant operations, including front-of-house, back-of-house, supply chain management, and customer service.
Strong business acumen and financial acumen, with the ability to analyze data, develop budgets, and make strategic decisions to drive profitability.
Excellent leadership skills, with a track record of leading high-performing teams and managing complex operational challenges.
Exceptional problem-solving and decision-making abilities, with a results-oriented mindset.
Outstanding communication and interpersonal skills, with the ability to build relationships with stakeholders at all levels.
Strong organizational skills and the ability to prioritize and manage multiple projects simultaneously.
Demonstrated commitment to quality, safety, and compliance.

Diversity, Equity & Inclusion Officer

A Chief Diversity, Equity & Inclusion Officer is responsible for developing and implementing a comprehensive strategy that advances a culture where all are welcome, feel they belong and know they can contribute. Ability to collaborate with leaders across the company to weave inclusive culture principles into company processes, policies, and practices, and cultivate an environment where every employee feels valued, respected, and has an equal opportunity to contribute and thrive, is critical to the success of this position.

Key responsibilities:

Create a long-term diversity, equity, and inclusion strategy aligned with the company's mission, values, and business objectives. Drive the integration of diversity and inclusion principles into all aspects of the organization.
Partner with the executive team and department heads to gain their commitment and support in achieving DEI goals. Provide guidance, education, and training to leaders at all levels to foster an inclusive and equitable workplace.
Develop and enhance policies, procedures, and practices that promote DEI. Ensure compliance with relevant laws and regulations, and proactively identify opportunities to improve diversity and equity in hiring, retention, and promotion processes.
Collaborate with the HR department to implement strategies to attract and retain a diverse talent pool. Partner with hiring managers to eliminate bias from recruitment and selection processes. Support the development of programs that promote career growth and advancement opportunities.
Develop and deliver diversity and inclusion training programs for all employees, including unconscious bias training, cultural competency workshops, and other relevant initiatives. Promote awareness and understanding of diversity and inclusion issues throughout the organization.
Establish key performance indicators and metrics to measure the effectiveness of diversity, equity, and inclusion initiatives. Generate regular reports to track progress, identify gaps, and make data-driven recommendations for improvement.

Qualifications:

Bachelor's in Human Resources, Business Administration, Organizational Development, or a related field (Master's preferred).
Demonstrated experience leading DEI initiatives in a complex organization, preferably within the restaurant or hospitality industry.
In-depth knowledge of current DEI best practices, policies, and trends.
Strong understanding of applicable employment laws, regulations, and compliance requirements.
Excellent interpersonal and communication skills with the ability to influence and build strong relationships with stakeholders at all levels.
Proven experience in developing and delivering training programs.
Strategic thinking, analytical skills, and the ability to leverage data to drive decision-making and measure outcomes.
Strong project management skills, with the ability to prioritize and manage multiple initiatives simultaneously.
Passionate about creating an inclusive workplace where all employees feel valued, respected, and have equal opportunities for growth and advancement.

Equipment Specifier

An Equipment Specifier is responsible for researching, selecting, and procuring the equipment needed for the brand’s restaurants. The main objective is to identify, evaluate, and recommend the most suitable tools, appliances, and machinery for the restaurants’ operations. Expertise and attention to detail directly impacts the ability to streamline processes, enhance productivity, and improve overall efficiency of this position.

Key responsibilities:

Stay up to date with the latest trends, developments, and innovations in the restaurant equipment industry.
Conduct thorough research on different equipment options, suppliers, and pricing to make informed decisions.
Analyze the specific needs of each restaurant location and develop equipment specifications accordingly.
Identify the appropriate equipment required for each restaurant area, including the kitchen, bar, dining area, and service stations.
Evaluate equipment options based on factors such as quality, functionality, durability, safety, energy efficiency, and cost-effectiveness.
Collaborate with suppliers, negotiate pricing, and ensure timely delivery of equipment.
Maintain accurate records of equipment specifications, orders, invoices, and warranties.
Conduct on-site visits to assess the effectiveness and efficiency of the equipment installed in the restaurants.
Address any equipment-related issues, troubleshoot problems, and coordinate repairs or replacements as needed.
Monitor equipment performance and provide feedback to management regarding potential upgrades or replacements.
Work closely with the operations team, chefs, and other stakeholders to understand their equipment requirements and provide expert recommendations.
Collaborate with architects, designers, and contractors during the planning and construction phases to ensure proper equipment integration/installation.
Communicate effectively with suppliers, negotiate contracts, and build strong relationships to ensure the availability of quality equipment at competitive prices.

Qualifications:

Bachelor's in Hospitality Management, Business Administration, Engineering, or a related field preferred.
Proven experience as an Equipment Specifier or in a similar role within the restaurant or foodservice industry.
In-depth knowledge of restaurant equipment, machinery, and appliances, including familiarity with various brands and manufacturers.
Strong analytical and research skills to evaluate equipment options and make informed decisions.
Excellent organizational abilities to manage multiple projects simultaneously and meet deadlines.
Exceptional attention to detail and a passion for maintaining high standards.
Effective communication and interpersonal skills to collaborate with diverse teams and stakeholders.
Proficient in using computer software and tools related to equipment specification and procurement.
Ability to adapt to changing priorities, troubleshoot and work well under pressure.

Facilities Designer

A Facilities Designer is responsible for designing, planning, and overseeing the construction and renovation projects for restaurant facilities. This role requires a blend of artistic vision, technical expertise, and project management skills to ensure the successful execution of the facility projects.

Key responsibilities:

Collaborate with the restaurant company's leadership team to develop innovative design concepts that align with the brand image and enhance the overall dining experience.
Conduct site evaluations and assess the space requirements to optimize layout and functionality of restaurant facilities, ensuring efficient traffic flow, seating capacity, and compliance with local building codes and regulations.
Create visually appealing interior designs, selecting appropriate materials, finishes, furniture, lighting, and color schemes that reflect the restaurant's ambiance and atmosphere.
Oversee the construction and renovation projects from inception to completion, ensuring adherence to design specifications, quality standards, and timelines. Collaborate with contractors, architects, kitchen facilities designers and other stakeholders to address any issues that arise during the construction process.
Develop and manage project budgets, tracking expenses, and ensuring cost-effective solutions without compromising design quality.
Source and manage relationships with vendors, suppliers, and contractors, negotiating contracts and ensuring timely delivery of materials and services.
Stay updated with industry trends and best practices in sustainability and accessibility, integrating eco-friendly and inclusive design principles into facility projects while ensuring compliance with local, state, and federal regulations.
Maintain accurate project documentation, including drawings, specifications, permits, and construction progress reports. Provide regular updates to stakeholders on project status, challenges, and achievements.
Collaborate closely with cross-functional teams, including architects, engineers, operations, and marketing, to ensure seamless integration of design elements with operational requirements and brand strategies.

Qualifications:

Bachelor's in Architecture, Engineering, Interior Design, or a related field. Master's is a plus.
Experience in facilities design, preferably in the restaurant or hospitality industry.
Demonstrated expertise in developing and executing creative design concepts, with a strong portfolio showcasing the ability to create visually captivating and functional spaces.
Proficient in industry-standard design software and tools such as AutoCAD, SketchUp, Revit, Adobe Creative Suite, or similar programs.
Proven track record of successfully managing multiple projects simultaneously, delivering projects on time and within budget.
Familiarity with local building codes, accessibility standards, and other relevant regulations to ensure compliance throughout the design and construction process.
Excellent verbal and written communication skills, with the ability to effectively collaborate with internal teams, external stakeholders, and contractors.
Meticulous eye for detail, with a focus on quality and precision in design execution.
Strong artistic vision and ability to think creatively, bringing fresh ideas and trends to enhance the dining experience.
Ability to thrive in a fast-paced, dynamic environment, adapting to changing project requirements and priorities.

Food Safety Specialist

A Food Safety Specialist is responsible for ensuring the well-being of the customers and staff by implementing and maintaining robust food safety protocols and practices.

Key Responsibilities:

Develop and implement comprehensive food safety policies, procedures, and protocols in compliance with local, state, and federal regulations.
Conduct regular inspections of kitchen and dining areas to identify potential hazards, including food handling, storage, preparation, and equipment sanitation.
Provide ongoing training to all restaurant staff on food safety practices, including proper handwashing, temperature control, cross-contamination prevention, and allergen management.
Collaborate with the management team to develop and update Standard Operating Procedures (SOPs) related to food safety and hygiene.
Monitor and enforce the adherence to food safety practices throughout the restaurant, ensuring all employees are following established protocols.
Conduct thorough investigations and root cause analysis in the event of foodborne illness outbreaks or food safety incidents and provide recommendations for corrective actions.
Maintain accurate and up-to-date records of all food safety inspections, training sessions, incidents, and corrective actions taken.
Stay informed about the latest food safety regulations and industry best practices, and ensure the brand remains in compliance with all applicable standards.
Collaborate with external auditors and health inspectors during routine inspections and audits, providing necessary documentation and addressing any areas of concern.
Develop and foster a culture of food safety consciousness among all staff members, emphasizing the importance of food safety in daily operations.

Qualifications:

Bachelor's in food science, nutrition, public health, or a related field is preferred.
Certified Food Protection Manager (CFPM) certification or equivalent.
Proven experience as a Food Safety Specialist or in a similar role within the restaurant industry.
Strong knowledge of local, state, and federal food safety regulations and industry standards.
Excellent understanding of foodborne illnesses, allergens, cross-contamination, and proper food handling and storage practices.
Ability to develop and deliver engaging training programs to employees at all levels.
Exceptional attention to detail and the ability to identify potential food safety hazards.
Excellent communication and interpersonal skills, with the ability to work effectively with cross-functional teams and external stakeholders.
Strong problem-solving and critical-thinking skills, with the ability to analyze data and make informed decisions.
Proficiency in using food safety monitoring systems and software.
Flexibility to work irregular hours, including evenings and weekends, as required.

Franchise Liaison

A restaurant Franchise Liaison is a crucial link between the restaurant company and franchisees, ensuring effective communication, collaboration, and support. The liaison is responsible for building strong relationships, overseeing franchise operations, and driving the growth and success of the franchise network.

Key responsibilities:

Serve as the primary point of contact and maintain regular communication with franchisees, providing guidance, support, and addressing their needs and concerns.
Develop and implement strategies to maximize franchisee profitability and ensure compliance with brand standards and operating procedures.
Conduct regular site visits to franchise locations, assessing operational performance, identifying areas for improvement, and providing constructive feedback and recommendations.
Collaborate with franchisees to develop and execute marketing and promotional initiatives, ensuring brand consistency and effective local marketing campaigns.
Assist in the selection, training, and onboarding of new franchisees, ensuring they are equipped with the necessary tools and knowledge to operate a successful restaurant.
Coordinate with internal teams, including marketing, operations, and finance, to ensure smooth and efficient franchise operations.
Monitor and analyze franchisee financial performance, identify trends and opportunities, and provide recommendations for increasing sales, reducing costs, and improving overall profitability.
Stay informed about industry trends, competitor activities, and market conditions to make informed recommendations for franchise growth strategies.
Mediate and resolve conflicts between franchisees and the restaurant company, ensuring a fair and equitable resolution that aligns with the best interests of the brand.
Conduct regular franchise meetings, conferences, and training sessions to facilitate knowledge sharing, collaboration, and continuous improvement within the franchise network.

Qualifications:

Bachelor's in Business Administration, Hospitality Management, or a related field preferred.
Proven experience in franchise management or a similar role within the restaurant industry.
Strong understanding of restaurant operations, including food and beverage, marketing, and financial management.
Excellent interpersonal and communication skills, with the ability to build strong relationships and influence stakeholders at all levels.
Demonstrated ability to analyze financial data, identify trends, and develop strategies to improve profitability.
Exceptional organizational skills, with the ability to manage multiple projects and priorities simultaneously.
Proficiency in using relevant software applications and tools, such as Microsoft Office and franchise management systems.
Willingness to travel regularly to franchise locations as needed.
Ability to work independently and collaboratively as part of a team.
Knowledge of franchise laws and regulations a plus.

Human Resources Specialist

A Human Resources Specialist is responsible for supporting employees and management by implementing and overseeing all HR programs, benefits packages, hiring, and related initiatives. The HR Specialist contributes to the overall success of the company by ensuring a positive, inclusive and engaging work environment, promoting employee satisfaction, and fostering a culture of growth and excellence.

Key responsibilities:

Collaborate with hiring managers to understand their staffing needs and develop effective recruitment strategies.
Conduct job analysis, write compelling job descriptions, and advertise open positions on various platforms.
Screen resumes, conduct interviews, and participate in the selection process to identify top talent.
Coordinate and conduct new employee orientations, ensuring a smooth onboarding experience.
Manage employee benefits programs, including enrollment, claims, and communication.
Serve as a trusted advisor to employees and managers, addressing concerns, resolving conflicts, and providing guidance on HR policies and procedures.
Promote positive employee relations by fostering a culture of open communication, respect, and fairness.
Organize and facilitate employee engagement initiatives, such as team-building activities, recognition programs, and employee feedback mechanisms.
Conduct regular employee surveys and analyze data to identify areas for improvement and implement action plans accordingly.
Support the performance management process by providing guidance to managers on goal-setting, performance evaluations, and development plans.
Collaborate with managers to identify training and development needs and coordinate relevant programs and resources.
Conduct performance discussions and provide coaching to employees to enhance their skills and performance.
Monitor and track employee performance, ensuring timely completion of performance reviews and documentation.
Develop, update, and enforce HR policies and procedures in compliance with applicable laws and regulations.
Stay informed about changes in employment legislation and ensure policies are updated accordingly.
Maintain accurate and confidential employee records, including personnel files, benefits, and payroll information.
Ensure compliance with all relevant labor laws, regulations, and industry standards.
Process employee changes, including new hires, terminations, promotions, and transfers.
Prepare HR reports and metrics, analyzing data and providing insights to support strategic decision-making.
Assist in the development and implementation of HR initiatives and projects as needed.

Qualifications:

Bachelor's in Human Resources, Business Administration, or a related field (or equivalent experience).
Proven work experience as an HR Specialist or in a similar role within the restaurant industry.
In-depth knowledge of HR principles, practices, and employment legislation.
Familiarity with recruitment strategies and talent acquisition techniques.
Strong interpersonal skills with the ability to build effective relationships at all levels of the organization.
Excellent communication skills, both verbal and written.
Ability to handle sensitive and confidential information with discretion.
Exceptional organizational and time management skills, with the ability to multitask and prioritize effectively.
Proficiency in HRIS systems and other HR software applications.

Information Technology Specialist

An Information Technology Specialist oversees and manages the company’s technology infrastructure and is responsible for implementing, maintaining, and improving the technology systems, ensuring seamless operations and enhanced efficiency across all restaurant locations. The IT specialist collaborates with cross-functional teams, including Operations, Finance, Marketing, and Human Resources, to understand enterprise-wide technology needs and develop innovative solutions that align with the business goals.

Key responsibilities:

Develop and implement technology strategies that support the company's objectives and drive operational efficiency in the restaurant environment.
Manage the installation, configuration, and maintenance of hardware, software, and networking systems in restaurant locations.
Ensure data security and integrity by implementing and maintaining robust backup systems, firewalls, and cybersecurity protocols.
Collaborate with internal stakeholders to understand their technology needs and provide recommendations for improvements and enhancements.
Identify and evaluate emerging technologies, assessing their potential impact and benefits to the company.
Conduct regular technology audits to identify areas for improvement and make recommendations for upgrades or replacements.
Provide technical support and troubleshooting assistance to restaurant staff, ensuring minimal disruption to operations.
Develop and maintain documentation, including standard operating procedures and training materials, to support technology systems and processes.
Stay up to date with industry trends and best practices, proactively recommending technology advancements and innovations to optimize restaurant operations.

Qualifications:

Bachelor's in Information Technology, Computer Science, or a related field. Relevant certifications (e.g., CompTIA A+, Network+, Security+, Cisco) are a plus.
Proven experience as an Information Technology Specialist or similar role, preferably within the restaurant or hospitality industry.
Strong knowledge of networking concepts, hardware systems, software applications, and cybersecurity protocols.
Proficiency in system administration, network configuration, and troubleshooting.
Familiarity with POS systems, online ordering platforms, and other restaurant-specific technologies.
Excellent problem-solving skills and the ability to analyze complex technical issues.
Effective communication skills to interact with cross-functional teams and provide technical support to non-technical staff.
Strong project management abilities, with the capacity to prioritize tasks and manage multiple initiatives simultaneously.
A customer-focused mindset, with the ability to understand and address technology needs from both a business and operational perspective.

Internal Auditor

An Internal Auditor ensures the integrity and effectiveness of the internal control systems, financial operations, and compliance with relevant regulations contributing to the growth and success of the organization by identifying and mitigating potential risks, improving operational efficiency, and promoting best practices within the company.

Key responsibilities:

Perform independent and objective assessments of the restaurant company's financial and operational processes, systems, and controls. This includes evaluating the effectiveness of internal controls, financial reporting, operational efficiency, risk management, and compliance with laws and regulations.
Design and implement risk-based audit plans in collaboration with the management team. Identify key areas of potential risk and develop strategies to address them. Prioritize audit activities based on risk assessment and business priorities.
Conduct detailed testing and analysis of financial records, operational processes, and systems to evaluate their reliability, accuracy, and compliance with company policies and procedures. Identify control gaps, weaknesses, and potential areas for improvement.
Document audit findings, conclusions, and recommendations in clear and concise reports. Communicate audit results to management and provide actionable recommendations for remediation and process improvement.
Track and review management's implementation of audit recommendations and monitor progress towards resolving identified issues. Provide guidance and support to management in implementing effective controls and best practices.
Keep abreast of changes in accounting standards, regulatory requirements, and industry best practices. Proactively assess the impact of these changes on the internal control environment and provide recommendations for compliance.
Collaborate with cross-functional teams on special projects, process improvements, and system implementations. Act as a trusted advisor and subject matter expert on internal control matters.

Qualifications

Bachelor's in Accounting, Finance, or related field.
Certified Internal Auditor (CIA) designation preferred.
Experience in internal audit, preferably in the restaurant or hospitality industry.
Proficient in financial analysis, risk assessment, and audit methodologies. Ability to interpret complex financial data and identify trends, anomalies, and areas for improvement.
Familiarity with COSO framework and best practices related to internal controls, risk management, and corporate governance.
Solid understanding of relevant laws, regulations, and industry standards (e.g., SOX, FCPA) and their application to internal control environments.
Ability to communicate effectively with all levels of the organization, both orally and in writing. Strong presentation and report-writing skills.
Meticulous approach to work with the ability to review and analyze large volumes of data accurately. Keen eye for identifying potential errors, irregularities, and control deficiencies.
Demonstrated ability to maintain objectivity and exercise professional skepticism. Uphold the highest standards of integrity and ethics in performing audit activities.
Familiarity with audit software, data analysis tools, and ERP systems (e.g., SAP, Oracle). Proficiency in Microsoft Office Suite (Excel, Word, PowerPoint).
Ability to prioritize and manage multiple tasks, meet deadlines, and work independently in a fast-paced environment.

Kitchen Facilities Designer

A restaurant Kitchen Facilities Designer designs efficient, functional, and aesthetically pleasing kitchen spaces for restaurant and foodservice clients. Expertise in kitchen layout design, utilities planning, equipment selection, and workflow optimization are critical to the success of this position.

Key responsibilities:

Collaborate with restaurant owners, chefs, and architects to understand their requirements, preferences, and budgetary constraints. Develop innovative and practical kitchen design concepts that align with their vision and operational needs.
Conduct comprehensive research on the latest trends, technologies, and industry standards in commercial kitchen equipment. Evaluate the suitability and performance of various appliances, workstations, ventilation systems, and storage solutions. Make informed recommendations on the selection and placement of equipment to optimize workflow and productivity.
Utilize your expertise in spatial planning and ergonomic principles to create efficient and functional kitchen layouts. Maximize the available space to ensure smooth traffic flow, minimize bottlenecks, and create ergonomic workstations for the kitchen staff. Consider factors such as safety, sanitation, energy efficiency, and compliance with local health codes.
Prepare detailed design specifications, including equipment lists, floor plans, elevations, and material selections. Clearly communicate your design concepts and recommendations through 2D and 3D renderings, presentations, and technical drawings. Collaborate with other stakeholders to address feedback and ensure design compliance.
Collaborate with contractors, suppliers, and project managers to oversee the implementation of your design plans. Provide guidance and support during the construction and installation phases, ensuring adherence to design specifications and timelines. Conduct site visits to assess progress, resolve any design-related issues, and ensure quality control.
Stay up to date with the latest trends, innovations, and regulations in restaurant kitchen design and equipment. Attend industry conferences, trade shows, and workshops to enhance your knowledge and skill set. Share your insights with the team and contribute to the continuous improvement of the brand’s design processes.

Qualifications:

Bachelor's degree in Engineering, Architecture, or a related field preferred.
Proven experience as a Kitchen Facilities Designer or a similar role in the foodservice industry.
Strong knowledge of commercial kitchen equipment, layout design, and health and safety regulations.
Proficiency in computer-aided design (CAD, REVIT) software and graphic visualization tools.
Excellent attention to detail, organizational skills, and ability to manage multiple projects simultaneously.
Effective communication and collaboration skills to work with cross-functional teams and diverse stakeholders.
Problem-solving mindset and ability to think creatively and troubleshoot to overcome design challenges.
Strong project management skills and ability to meet deadlines.

Legal Services Manager

A Legal Services Manager is responsible for overseeing all legal matters within an organization, ensuring compliance with applicable laws and regulations, and providing strategic legal advice to the management team. This role requires a strong legal background, excellent communication skills, and the ability to effectively collaborate with various stakeholders.

Key responsibilities:

Serve as the primary point of contact for all legal matters pertaining to the restaurant company, including but not limited to contracts, employment law, intellectual property, licensing, and compliance issues.
Develop and maintain a comprehensive understanding of relevant laws, regulations, and industry standards to ensure the company's compliance and mitigate potential risks.
Draft, review, and negotiate various contracts and agreements, including vendor contracts, lease agreements, employment contracts, and licensing agreements.
Provide legal guidance and support to the management team on a wide range of issues, including corporate governance, risk management, and strategic decision-making.
Conduct legal research and analysis to support business initiatives and provide timely and accurate advice to stakeholders.
Collaborate with external legal counsel when necessary, managing relationships, and ensuring effective use of external resources.
Develop and implement legal policies, procedures, and training programs to promote legal awareness and compliance throughout the organization.
Stay informed about industry trends, best practices, and emerging legal issues, and proactively recommend necessary changes to company policies and practices.
Handle and resolve any legal disputes or claims, working closely with internal teams to achieve favorable outcomes.

Qualifications:

Juris Doctor (JD) from an accredited law school and admission to the bar in the relevant jurisdiction.
Experience practicing law, with a focus on corporate or commercial law. Experience in the restaurant industry or hospitality sector is highly desirable.
Strong knowledge of applicable laws, regulations, and industry standards, with the ability to analyze complex legal issues and provide practical solutions.
Proven track record of drafting and negotiating a variety of legal agreements and contracts.
Exceptional communication skills, both written and verbal, with the ability to effectively convey complex legal concepts to non-legal stakeholders.
Strong leadership and interpersonal skills, with the ability to build and maintain collaborative relationships with internal teams and external partners.
Highly organized and detail-oriented, with the ability to manage multiple projects and priorities simultaneously.
Ability to work independently, make sound judgments, and thrive in a fast-paced, deadline-driven environment.
Proficiency in using legal research tools and technology.

Marketing Executive

A Marketing Executive is responsible for developing and implementing comprehensive marketing strategies that align with the company's objectives and brand vision. Duties include leading a team of marketing professionals and collaborating closely with cross-functional departments to drive revenue growth, enhance customer loyalty, and expand the brand’s market presence. Innovative, creative thinking, a strategic mindset, and deep understanding of the restaurant industry are crucial to the success of this position.

Key responsibilities:

Craft and implement creative marketing strategies to drive brand awareness, customer acquisition, and customer retention.
Identify target markets, analyze consumer trends, and leverage market research to develop effective campaigns and initiatives.
Oversee the creation and execution of integrated marketing plans across various channels, including digital, social media, print, and traditional advertising.
Define and shape the overall brand identity, positioning, and messaging for the restaurants, ensuring consistency across all touchpoints.
Develop and maintain brand guidelines, ensuring brand standards are met across all marketing collateral and communications.
Monitor brand perception, conduct market research, and use customer feedback to enhance brand equity.
Lead, inspire, and develop a high-performing marketing team, fostering a collaborative and innovative work environment.
Collaborate with cross-functional teams, including operations, culinary, and finance, to align marketing initiatives with business objectives and ensure seamless execution.
Foster strong relationships with external agencies, vendors, and partners to maximize marketing opportunities.
Drive digital marketing strategies, including website optimization, SEO/SEM, email marketing, social media, and online advertising.
Oversee the development and maintenance of a compelling online presence, ensuring an exceptional user experience across digital platforms.
Leverage data analytics and customer insights to optimize marketing campaigns, drive customer engagement, and maximize online sales.
Develop and manage the marketing budget, ensuring optimal allocation of resources and tracking expenses.
Establish key performance indicators (KPIs) and analyze marketing metrics to measure the effectiveness of campaigns and initiatives.
Provide regular reports and presentations to senior leadership, highlighting marketing performance, ROI, and strategic recommendations.

Qualifications:

Bachelor's in Marketing, Business Administration, or a related field (Master's preferred).
Proven experience in a senior marketing leadership role within the restaurant or hospitality industry.
Demonstrated success in developing and implementing innovative marketing strategies that drive revenue growth and customer engagement.
Strong understanding of digital marketing, e-commerce, social media platforms, and emerging trends.
Exceptional leadership and team management skills, with the ability to motivate and inspire a diverse team of professionals.
Excellent analytical and strategic thinking abilities, with a data-driven approach to decision-making.
Outstanding communication and presentation skills, with the ability to influence and collaborate with stakeholders at all levels.
Highly organized, detail-oriented, and capable of managing multiple projects in a fast-paced environment.
Passion for the restaurant industry, culinary trends, and customer experience.

Mergers & Acquisitions Manager

A M&A Manager plays a critical role in driving the company's growth and expansion through strategic acquisitions, mergers, and partnerships.

Key responsibilities:

Conduct extensive market research to identify potential acquisition targets, merger candidates, or strategic partnership opportunities within the restaurant industry. Analyze financial data, market trends, and competitive landscapes to assess the viability and strategic fit of potential deals.
Lead the end-to-end deal process, including deal sourcing, due diligence, valuation, structuring, and negotiation. Collaborate with internal stakeholders and external advisors to develop deal terms and structures that align with the company's growth strategy and financial objectives.
Conduct comprehensive financial analysis and modeling to assess the potential financial impact of proposed transactions. Evaluate financial statements, projections, and business plans to determine valuation and return on investment metrics. Present findings and recommendations to senior management and key stakeholders.
Oversee the due diligence process for potential acquisitions, including legal, financial, operational, environmental and cultural aspects. Coordinate with cross-functional teams to ensure smooth integration of acquired businesses post-transaction, driving synergies, and capturing value.
Cultivate and maintain strong relationships with industry contacts, investment banks, brokers, and other relevant parties to expand deal flow and stay updated on industry trends and opportunities. Represent the company professionally in external meetings, conferences, and industry events.
Collaborate with senior leadership to develop and refine the company's M&A strategy. Provide strategic insights and recommendations to support the company's long-term growth objectives. Stay abreast of industry trends, emerging technologies, and competitive dynamics to identify potential strategic initiatives.

Qualifications:

Bachelor's in Business Administration, Finance, or a related field. Advanced degree (MBA, JD) preferred.
Proven track record of successfully executing M&A transactions within the restaurant industry or related sectors.
Strong financial acumen with experience in financial analysis, valuation, and modeling.
Excellent negotiation and deal structuring skills with the ability to influence key stakeholders.
Solid understanding of legal and regulatory frameworks governing M&A transactions.
Exceptional analytical and problem-solving abilities, with a keen eye for detail.
Excellent communication and interpersonal skills, with the ability to build relationships and work effectively across all levels of the organization.
Demonstrated project management skills, including the ability to handle multiple transactions concurrently and meet tight deadlines.
Self-motivated, proactive, and able to work autonomously in a fast-paced and dynamic environment.
Professional certifications such as Certified M&A Advisor (CM&AA) or Chartered Financial Analyst (CFA) a plus.

Menu Research & Development Specialist

A Menu Research & Development Specialist is responsible for developing and enhancing the brand’s menu offerings to ensure they align with the culinary vision and meet the evolving tastes and preferences of customers. This role works closely with the executive chef, culinary team, and management to create innovative and exciting menu items that showcase the brand commitment to quality, flavor, and presentation.

Key responsibilities:

Conduct market research and analysis to identify emerging culinary trends, consumer preferences, and competitor offerings.
Collaborate with the executive chef and culinary team to conceptualize and create new menu items that showcase creativity, taste, and visual appeal.
Develop and refine recipes, considering factors such as taste, presentation, cost, and nutritional value.
Source high-quality ingredients and work with suppliers to ensure consistency and availability.
Conduct regular menu evaluations and gather feedback from customers, chefs, and management to continuously improve menu offerings.
Collaborate with the marketing team to create engaging and informative menu descriptions that entice customers and reflect the brand image.
Ensure menu items adhere to food safety and quality standards, as well as local regulations.
Train and educate kitchen staff on new menu items and provide guidance on proper cooking techniques and presentation.
Collaborate with the purchasing team to manage inventory and cost control related to menu items.
Stay updated with industry trends, techniques, and technologies related to ingredients and menu development.

Qualifications:

Bachelor's in Culinary Arts, Food Science, or a related field. Relevant work experience can be considered in lieu of a degree.
Proven experience in menu development, culinary research, or a similar role within the restaurant industry.
Strong understanding of culinary trends, ingredients, and flavor profiles.
Creative and innovative mindset with a passion for culinary excellence.
Excellent knowledge of food safety and sanitation standards.
Strong analytical and research skills to gather and interpret market data.
Ability to work collaboratively in a fast-paced, team-oriented environment.
Excellent communication skills to effectively convey ideas and collaborate with cross-functional teams.
Attention to detail and ability to balance creativity with practicality.
Strong organizational and time management skills.

Nutritionist

A Nutritionist is responsible for developing, implementing, and managing the brand’s nutrition programs. This role works closely with the culinary team to create nutritious, flavorful, and innovative menu items that align with the latest nutritional guidelines and cater to a diverse customer base. Nutritional expertise contributes to enhancing customers' dining experiences while promoting better-for-you choices.

Key responsibilities:

Develop and maintain a comprehensive nutrition program for the brand ensuring it aligns with current regulations (including menu labeling), and industry best practices.
Collaborate with the brand’s culinary team and supply chain teams to create and modify recipes, ensuring that they meet desired nutritional criteria without compromising taste or quality.
Conduct nutritional analysis of menu items, including ingredients, portion sizes, and preparation methods, to determine their nutritional content and make recommendations for improvement.
Stay up to date with the latest research, trends, and developments in nutrition and incorporate relevant findings into menu offerings and nutritional programs.
Provide guidance and training to staff on nutrition-related topics, including ingredient substitutions, portion control, allergen management, and special dietary requirements.
Collaborate with the marketing team to develop informational materials, including nutrition guides, brochures, and online content.
Work closely with suppliers to source high-quality ingredients and products that align with company's standards and values.
Conduct regular audits and assessments to ensure compliance with nutritional standards and guidelines at all locations.

Qualifications:

Bachelor's in Nutrition, Dietetics, or a related field. Master's or Registered Dietitian (RD) certification highly preferred.
Proven experience working as a Nutritionist in the foodservice industry, preferably in a restaurant or hospitality setting.
In-depth knowledge of nutrition principles, dietary guidelines, and the ability to apply them in a commercial foodservice environment.
Strong understanding of culinary techniques, recipe development, and menu planning to create appealing dishes.
Excellent analytical skills with the ability to conduct nutritional analysis and interpret data to make informed decisions.
Familiarity with food allergens, dietary restrictions, and special dietary requirements.
Exceptional communication and interpersonal skills to effectively collaborate with cross-functional teams, educate staff, and interact with customers.
Ability to stay updated on industry trends, nutritional research, and regulatory changes.
Detail-oriented, with strong organizational and time management skills to handle multiple projects and deadlines.

Quality Assurance Specialist

A Quality Assurance Specialist is responsible for developing and implementing quality control processes, conducting inspections, and collaborating with various teams to uphold the high standards. This role requires a keen eye for detail, strong analytical skills, and a passion for delivering outstanding customer experiences.

Key responsibilities:

Design and implement comprehensive quality control processes to ensure compliance with established standards and regulations across all areas of the restaurant operations, including food preparation, storage, handling, cleanliness, customer service, and employee performance.
Perform regular inspections of the company restaurants to assess compliance with quality and safety standards. Identify areas for improvement and provide actionable recommendations to enhance operational efficiency and customer satisfaction. Conduct thorough audits of operational processes, documentation, and record-keeping to ensure accuracy and compliance.
Work closely with restaurant managers, chefs, kitchen staff, and front-of-house teams to develop and implement corrective actions, training programs, and best practices to address quality-related issues and ensure consistent adherence to standards.
Use data analysis tools and methodologies to track and monitor key performance indicators related to quality and customer satisfaction. Identify trends, patterns, and potential areas of concern, and develop strategies to address them effectively.
Train and educate restaurant staff on quality control processes, standards, and best practices. Offer guidance and support to managers and employees to ensure consistent implementation and adherence to quality standards.
Collaborate with the procurement team to establish and maintain strong relationships with suppliers, ensuring that they meet the quality standards and providing feedback as necessary. Conduct regular supplier audits to evaluate product quality and compliance.
Keep abreast of industry regulations, food safety standards, and best practices. Ensure that the restaurants comply with all local, state, and federal regulations, as well as internal policies and procedures.

Qualifications:

Experience in quality assurance or a similar role within the restaurant or foodservice industry. Demonstrated expertise in developing and implementing quality control processes and conducting inspections.
In-depth understanding of food safety regulations, sanitation practices, and quality assurance procedures. Familiarity with HACCP (Hazard Analysis and Critical Control Points) principles highly desirable.
Excellent analytical skills with the ability to interpret and analyze data, identify trends, and make data-driven decisions. Proficiency in using data analysis tools and software is an advantage.
Meticulous attention to detail to identify even the smallest deviations from quality standards. Strong problem-solving skills to address issues promptly and effectively.
Exceptional communication and interpersonal skills to collaborate effectively with cross-functional teams, provide training and support, and build strong relationships with internal stakeholders and suppliers.
Ability to prioritize tasks, meet deadlines, and manage multiple projects simultaneously. Strong organizational and time management skills to ensure smooth execution of quality control processes.
Possession of relevant certifications such as ServSafe or other food safety certifications is preferred.

Real Estate/Location Specialist

A Real Estate/Location Specialist plays a critical role in the company’s expansion strategy by identifying and securing prime real estate locations for the restaurant outlets. A keen understanding of market trends, excellent negotiation skills, and ability to forge strong relationships with landlords and brokers are key to the success of this position.

Key responsibilities:

Conduct thorough market research and analysis to identify potential real estate opportunities for the restaurant outlets.
Collaborate with cross-functional teams, including operations, finance, and design, to develop location criteria and site selection strategies.
Identify suitable properties by evaluating demographic data, traffic patterns, and competitive landscape.
Establish and maintain relationships with property owners, landlords, brokers, and other real estate professionals.
Lead lease negotiations, including rent rates, lease terms, and other contractual agreements to secure favorable terms for the company.
Conduct site visits, inspections, and due diligence to assess the feasibility and suitability of potential locations.
Prepare and present comprehensive reports and recommendations to senior management regarding potential locations and their financial viability.
Stay updated on local zoning regulations, permitting processes, and other legal requirements relevant to restaurant development.
Coordinate with legal counsel, architects, and construction teams to ensure a smooth transition from site selection to restaurant opening.
Monitor industry trends, market conditions, and competitor activities to identify opportunities and mitigate risks.

Qualifications:

Bachelor's in Real Estate, Business Administration, or a related field. Master's is a plus.
Proven experience as a Real Estate/Location Specialist, preferably within the restaurant or hospitality industry.
Strong understanding of real estate principles, market analysis, and financial modeling.
Excellent negotiation and deal-making skills, with a track record of securing favorable lease agreements.
In-depth knowledge of local real estate markets, zoning regulations, and permitting processes.
Exceptional analytical and problem-solving abilities to evaluate potential locations and assess their suitability.
Excellent communication and interpersonal skills, with the ability to build and maintain strong relationships with stakeholders.
Detail-oriented and highly organized, with the ability to manage multiple projects simultaneously.
Proficiency in real estate software and tools for market analysis and financial modeling.
Willingness to travel extensively to evaluate potential locations and conduct site visits.

Risk Manager

A Restaurant Company Risk Manager identifies, assesses, and mitigates potential risks across all aspects of the organization. Your expertise will be critical in developing and implementing risk management strategies, policies, and procedures that align with industry best practices and regulatory requirements. You will collaborate with various teams and stakeholders to ensure a comprehensive approach to risk management, with a primary focus on maintaining the highest standards of safety, security, and compliance within the restaurants.

Key responsibilities:

Conduct comprehensive risk assessments across the restaurants, identifying potential hazards, vulnerabilities, and areas of improvement.
Develop and implement risk management strategies, policies, and procedures to minimize operational, financial, and reputational risks.
Collaborate with cross-functional teams, including Operations, Finance, Legal, and Human Resources, to ensure risk mitigation measures are effectively implemented.
Establish and maintain effective relationships with external partners, such as insurance providers, regulatory agencies, and industry associations, to stay informed about emerging risks and compliance requirements.
Monitor and evaluate the effectiveness of existing risk management programs, making recommendations for continuous improvement.
Provide training and guidance to employees on risk management practices, safety protocols, and emergency response procedures.
Conduct investigations into incidents, accidents, and potential fraudulent activities, ensuring proper documentation, reporting, and corrective actions.
Stay updated on industry trends, best practices, and regulatory changes related to risk management, and proactively apply this knowledge to enhance the risk management approach.
Collaborate with internal and external stakeholders to ensure compliance with health and safety regulations, food handling guidelines, and other relevant standards.

Qualifications:

Bachelor's in Risk Management, Business Administration, or a related field. Advanced degree or professional certifications (e.g., ARM, CRM) a plus.
Experience in risk management, preferably within the restaurant, hospitality, or retail industry.
Strong understanding of risk management principles, methodologies, and best practices.
In-depth knowledge of applicable laws, regulations, and industry standards pertaining to safety, security, and compliance.
Proven track record in developing and implementing effective risk management strategies and programs.
Excellent analytical and problem-solving skills, with the ability to assess complex situations and make sound decisions.
Exceptional communication and interpersonal skills, with the ability to collaborate and influence stakeholders at all levels of the organization.
Detail-oriented mindset with strong organizational and project management skills.
Ability to adapt to a fast-paced, evolving environment and effectively prioritize multiple tasks.
Proficiency in using risk management software and tools.

Supply Chain Specialist

A restaurant company Supply Chain Specialist is responsible for overseeing all aspects of the supply chain, from sourcing and procurement to inventory management and distribution. Expertise and attention to detail contributes to optimizing supply chain operations, improving cost efficiency, and maintaining high levels of customer satisfaction.

Key responsibilities:

Manage the end-to-end supply chain process, including sourcing, procurement, inventory management, and distribution of restaurant supplies.
Develop and maintain strong relationships with suppliers, negotiate contracts, and monitor performance to ensure consistent and reliable supply of goods.
Analyze sales data, market trends, and customer demand to forecast inventory needs and create accurate demand plans.
Monitor inventory levels, implement inventory control strategies, and develop effective reorder points to minimize stockouts and reduce carrying costs.
Continuously seek opportunities to improve cost efficiency in the supply chain, negotiate favorable pricing terms, and identify alternative sourcing options.
Collaborate with suppliers to ensure adherence to quality standards and regulatory requirements, conduct periodic audits, and resolve any quality-related issues.
Identify areas for process optimization, implement best practices, and drive continuous improvement initiatives to enhance supply chain effectiveness and efficiency.
Use data analytics tools to analyze supply chain performance, identify trends, and generate actionable insights for informed decision-making.
Collaborate closely with various internal teams, including purchasing, logistics, operations, and finance, to align supply chain activities with business objectives.
Maintain accurate records, prepare regular reports on key supply chain metrics, and communicate performance updates to stakeholders.

Qualifications:

Bachelor's in Supply Chain Management, Business Administration, or a related field; advanced degree or professional certifications (e.g., CSCP) a plus.
Proven experience in restaurant supply chain management, with a deep understanding of sourcing, procurement, inventory management, and logistics.
Strong analytical skills and ability to interpret data, identify patterns, and generate meaningful insights.
Proficient in using supply chain management software and data analytics tools.
Excellent negotiation and communication skills to build and maintain relationships with suppliers and internal stakeholders.
Strong organizational and multitasking abilities, with keen attention to detail.
Ability to work independently and in a team-oriented environment, thriving in a fast-paced, deadline-driven atmosphere.
Knowledge of regulatory compliance and quality control processes in the foodservice industry.
Flexibility to adapt to changing priorities and business needs.

Sustainability Specialist

A Restaurant Company Sustainability Specialist is responsible for identifying opportunities to reduce the environmental impact, improve resource efficiency, and promote social responsibility across all aspects of the operations.

Key responsibilities:

Develop and implement a comprehensive sustainability strategy for the restaurant company, aligned with industry best practices and regulatory requirements.
Conduct thorough assessments of the current operations, including energy consumption, waste management, water usage, and supply chain practices, to identify areas for improvement.
Collaborate with key stakeholders, including senior management, operations teams, and suppliers, to establish sustainability goals and targets.
Research and recommend sustainable alternatives for materials, equipment, and processes, considering factors such as cost, performance, and environmental impact.
Implement and monitor initiatives to reduce energy consumption, minimize waste generation, and increase recycling and composting efforts.
Conduct regular audits and assessments to measure the effectiveness of sustainability initiatives and identify opportunities for optimization.
Provide training and education to employees on sustainable practices and promote a culture of environmental awareness and responsibility.
Stay informed about emerging sustainability trends, technologies, and regulations, and provide recommendations on their potential application within the company.
Collaborate with marketing and communications teams to promote the sustainability efforts to customers, partners, and the wider community.
Monitor and report on key sustainability metrics, including carbon footprint, water usage, waste diversion rates, and progress towards established goals.

Qualifications:

Bachelor's in Environmental Science, Sustainability, or a related field; Master’s a plus.
Experience working in sustainability, preferably in the foodservice or hospitality industry.
Strong knowledge of sustainability principles, best practices, and regulations.
Demonstrated ability to analyze data, identify trends, and develop actionable insights.
Excellent project management skills, with the ability to prioritize tasks, manage timelines, and meet deadlines.
Exceptional communication and interpersonal skills, with the ability to collaborate effectively with stakeholders at all levels.
Familiarity with sustainability certifications and frameworks, such as LEED, Green Restaurant Association, or B Corp, desirable.
Proficiency in using sustainability assessment tools, software, and metrics tracking systems.
Passion for sustainability and a genuine commitment to driving positive environmental and social change.
Ability to work independently and take initiative, while also being a strong team player.

Tax & Finance Specialist

The Tax & Finance Specialist requires in-depth knowledge of tax laws and regulations, strong financial acumen, and exceptional analytical skills, and collaborates closely with various stakeholders to ensure compliance, optimize financial performance, and identify opportunities for tax savings.

Key responsibilities:

Prepare and submit accurate and timely tax returns, including federal, state, and local taxes, ensuring compliance with relevant tax laws and regulations.
Conduct regular tax research and stay updated on changes in tax legislation to proactively identify and address potential risks or opportunities.
Collaborate with external tax advisors, auditors, and government agencies to resolve tax-related issues and inquiries.
Analyze financial data to identify trends, patterns, and opportunities for process improvements and cost savings.
Prepare comprehensive financial reports, including income statements, balance sheets, and cash flow statements, to provide meaningful insights to management.
Support budgeting and forecasting processes by providing accurate financial data and assisting in financial planning activities.
Develop and implement effective tax strategies to minimize the company's tax liabilities and maximize tax savings opportunities.
Identify tax incentives, credits, and deductions applicable to the restaurant industry and ensure their proper use.
Conduct regular reviews of tax processes and procedures to identify areas for improvement and implement necessary changes.
Establish and maintain robust internal controls to ensure accuracy and reliability of financial data and adherence to corporate policies and procedures.
Perform periodic audits of tax records, financial statements, and other relevant documents to ensure compliance and identify potential issues.
Assist with external financial audits and provide necessary documentation and support as required.

Qualifications:

Bachelor's in Accounting, Finance, or a related field. CPA designation preferred.
Proven experience in tax planning, compliance, and financial analysis within the restaurant or hospitality industry.
Strong knowledge of federal, state, and local tax laws, regulations, and reporting requirements.
Proficiency in financial modeling, data analysis, and advanced Excel skills.
Exceptional attention to detail and accuracy in data analysis and reporting.
Excellent communication and interpersonal skills, with the ability to collaborate effectively with cross-functional teams and external stakeholders.
Strong organizational and time management skills to handle multiple priorities and meet deadlines.

The foregoing content was generated by the National Restaurant Association with the assistance of an AI-based system.