Search the 21 jobs at PLK Communities

The Assistant Manager leads restaurant operations, focusing on profitability, guest service, and people development. They manage inventory, oversee daily activities, handle guest complaints, recruit staff, and ensure operational standards are met. The role emphasizes creating memorable experiences for guests and developing leaders within the team.

The Manager-in-Training (MIT) is responsible for restaurant operations, profitability, guest service, people development, and overall management. They work towards becoming a General Manager while leading the team, creating memorable experiences, and ensuring efficient store operations.

The Restaurant General Manager leads the restaurant operations focusing on profitability and guest experience. Responsibilities include managing finances, driving sales through guest service and team development, recruiting and training staff, ensuring compliance with health and safety standards, and problem-solving guest feedback. The role emphasizes developing leaders and maintaining operational excellence.

As the Executive Leader of a restaurant, the General Manager is responsible for the daily operations, profitability, team management, and guest experiences. Duties include overseeing the P&L, enhancing service quality, recruitment, compliance with standards, and improving team performance.

The Assistant Manager oversees restaurant operations, focusing on profitability, guest service, and team development. Responsibilities include managing inventory, ensuring operational standards are met, addressing guest complaints, and recruiting staff. The AM also fosters a positive culture and leads the team in achieving performance goals while maintaining equipment and cash control.

The Assistant Manager (AM) is responsible for managing the daily operations of a restaurant, focusing on profitability, guest service, people development, and inventory management. They lead the team in creating memorable guest experiences, recruiting and training employees, and ensuring operational excellence.

The Assistant Manager is responsible for managing restaurant operations, overseeing inventory, leading the team to provide exceptional guest experiences, and developing staff members. Must have at least 1-2 years of quick service restaurant experience and strong leadership skills. Physical demands include lifting up to 50 pounds and working irregular shifts. High School Diploma or GED required.

The Assistant Manager is responsible for restaurant operations, focusing on profitability, guest service, people development, and management. This role involves inventory management, supervising the team, ensuring guest satisfaction, implementing training, and maintaining operational standards.

The Restaurant General Manager oversees daily operations focusing on profitability, guest satisfaction, team management, and operational excellence. Key responsibilities include managing the restaurant's P&L, driving sales, leading the recruitment process, and ensuring compliance with health and safety standards. This role emphasizes creating memorable guest experiences and developing team capabilities.

The Assistant Manager supports the Restaurant General Manager in daily operations focusing on profitability, guest service, and staff development. Responsibilities include managing inventory, addressing guest complaints, training new employees, and ensuring operational and brand standards are upheld.

The Assistant Manager oversees restaurant operations, focusing on profitability, guest service, and people development. Responsibilities include managing inventory, addressing guest complaints, training staff, ensuring operational standards, and creating a positive work culture.

The Manager-in-Training is responsible for the daily operations of a restaurant, focusing on profitability, guest service, and people management. This role involves managing inventory, recruiting staff, ensuring operational standards, and creating a positive work culture. The goal is to develop the MIT into a future General Manager within a year.

The Restaurant General Manager leads the daily operations, focusing on profitability and guest experiences. Responsibilities include managing P&L, guest interactions, team development, compliance with safety standards, and community engagement. This role requires inspiring leadership and effective people management to exceed guest expectations and uphold brand standards.

The Manager-in-Training (MIT) oversees daily restaurant operations aiming to enhance profitability and guest service. Responsibilities include managing inventory, facilitating team development, ensuring operational standards, and fostering a positive team culture.

The Assistant Manager supports the Restaurant General Manager in managing daily operations, focusing on profitability and guest service. Responsibilities include managing inventory, ensuring operational standards, recruiting and developing employees, and creating memorable guest experiences.

The Assistant Manager leads restaurant operations focused on profitability, guest service, and staff development. They manage inventory, ensure operational standards, handle guest complaints, conduct interviews, and create employee schedules. The role involves motivating the team and implementing action plans to meet business goals.

The Restaurant General Manager leads daily operations, focusing on profitability, guest experience, and team development. Responsibilities include managing P&L, driving sales, engaging with the community, recruiting staff, ensuring compliance, and problem-solving operational issues.

The Assistant Manager oversees restaurant operations, focusing on profitability and guest service. They manage inventory, develop team leaders, ensure operational standards, and create memorable experiences for guests. Additional responsibilities include recruiting staff and managing schedules and training.

The Assistant Manager leads the daily operations of the restaurant, focusing on profitability, guest service, and team development. They handle inventory management, improve guest experiences, recruit and train staff, uphold operational standards, and ensure compliance with cash control procedures.

The Restaurant General Manager is responsible for managing daily operations, profitability, guest relations, and team leadership within the restaurant. They focus on developing leaders, ensuring compliance with health and safety standards, and creating memorable experiences for guests.