Lead and oversee all aspects of restaurant and retail operations at the Canton location, ensuring exceptional guest experience and outstanding financial results.
Compensation
Pay Range: $85,000 - $95,000 per year
Responsibilities
Ensure seamless execution of a positive guest experience
Develop and implement hospitality training programs
Drive achievement of company sales and service objectives by developing and executing an annual restaurant business plan and budget
Oversee financial performance by managing annual operating budgets
Oversee purchasing and inventory controls
Requirements
Bachelor’s degree or equivalent combination of education and experience
Nice to have: Experience overseeing culinary operations in a restaurant or hospitality setting
Lead food and beverage operations for DoubleTree by Hilton Durango, ensuring seamless operations, shaping guest satisfaction, driving outlet performance, maximizing revenue, and cultivating a high-performing team.
Responsibilities
Plan and direct all aspects of restaurant operations including systems management, budgeting, forecasting, product quality, cost controls, and policy implementation
Define and implement innovative guest service standards and initiatives
Provide leadership support to outlet managers to ensure high-quality standards are met across all food and beverage service areas
Develop and implement strategies to promote restaurant food, beverages, and services
Drive engagement and retention through performance management, professional development, and recognition programs
Lead the crew and run a great BBQ restaurant, taking ownership of people, performance, and daily operations to drive sales and profitability.
Compensation
Competitive compensation based on experience and responsibilities. Potential performance-based bonuses tied to agreed business results. Potential profit-sharing or ownership participation, if offered under a separate written agreement.
Responsibilities
Ensure barbecue meets Dickey’s standards for quality, consistency, freshness, and presentation
Recruit, train, coach, and develop a team
Create a friendly, welcoming, and efficient guest experience
Own restaurant sales, labor, food costs, inventory, and operating performance
Oversee day‑to‑day restaurant operations, food and beverage management, team leadership, customer experience, inventory, procurement, cost control and revenue performance.
Responsibilities
Oversee complete day‑to‑day functioning of the restaurant
Ensure smooth coordination between kitchen, service team, billing counter and other operational departments
Monitor daily operations, opening and closing procedures, shift management and service readiness
Ensure operational discipline and adherence to established procedures
Identify operational gaps and implement corrective measures
Assists in daily supervision of restaurant operations, menu planning, sanitation standards, and staff support in a Japanese-speaking environment.
Responsibilities
Assists in management of restaurant team
Monitors employees to ensure performance expectations are met
Provides feedback to employees
Assists in supervising daily shift operations
Supervises restaurant and related areas in absence of Director or Manager
Requirements
High school diploma or GED
2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major
The Service Manager oversees all Front of House daily operations, manages all Front of House employees, and ensures Legendary Food and Legendary Service is delivered to guests.
Responsibilities
Driving sales, steps of service, and guest satisfaction
Enforcing compliance with all employment policies and overseeing cleanliness of restaurant and safety of guests at all times
Providing or directing all Front of House training
Managing performance of Front of House employees, including conducting performance evaluations, coaching, and discipline
Managing liquor orders and decontrolling liquor costs
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