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Job DescriptionSalary: $70,000/year + Performance-Based (Quarterly) Bonus A minimum of 5 years of Chef experience in a fine dining restaurant is required to be considered. POSITION SUMMARY:Responsible for all aspects of an efficient, high-quality, and profitable kitchen operation. Must have a high degree of commitment to food quality and safety standards. ESSENTIAL TASKS AND RESPONSIBILITIES: 1. Conduct thorough walk-through of the operation prior to opening each day., 2. Inspect all aspects of the kitchen operation and storage to ensure they meet Ruths Chris high standards of excellence, safety, and sanitation., 3. Perform line checks to ensure proper quality and quantity of food., 4. Check the reservation log in order to plan for the day and help kitchen staff create prep and setup lists for the day., 5. Review reports and data such as Profit & Loss statements and inventories., 6. Conduct regular inventory checks to assess supplies on hand, accurately gauge needs, and order new inventory as needed., 7. Purchase inventory according to sales volumes, forecasted sales, shelf life and PARs., 8. Inspect orders as they arrive to ensure completeness and quality., 9. Inspect equipment and identify maintenance issues., 10. Expedite on the line as necessary., 11. Proficient in all cooking positions and cooking skills., 12. Develop Sous Chef and kitchen team in order to groom the next generation of Ruths Chris leadership., 13. Responsible for the interviewing, hiring, and performance management of kitchen staff., 14. Establish short- and long-term development plans and goals for all kitchen staff., 15. Maintain consistent, open communication with all aspects of the operation verbally or via email, notes, meetings., 16. Coordinate the successful implementation of all new menu items and specials., 17. Communicate and educate all staff around new menu items and changes., 18. Work closely with Sales Manager to plan, prepare for, and execute private dining events., 19. Utilize all scheduling tools to maximize productivity and ensure quality service., 20. Respond to Guest issues and keep the Guest foremost in considerations., 21. Ensure proper scheduling and staffing of team to maintain the efficiency, productivity, and profitability of the operation., 22. Conduct table visits with Guests EDUCATION AND WORK EXPERIENCE: • Extensive experience cooking in and ideally leading a high-volume, upscale concept restaurant, • Formal culinary training and education is a plus, • Formal business education is a plus, • SERV safe certified or Food Handler certification ESSENTIAL PHYSICAL DEMANDS: • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800-degree Fahrenheit broilers to working in a walk-in freezer of -10-degree Fahrenheit, • Must be able to lift, handle, and carry food, supply, small wares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke

Job Description The Sous Chef – Banquets is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Sous Chef supports à la carte operations as business levels require and assumes full kitchen leadership responsibilities in the absence of the Executive Chef. This position plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy. ESSENTIAL JOB FUNCTIONS Banquet Operations & Execution • Leads all banquet culinary production, organization, and execution, • Plans and executes banquet prep schedules, production lists, and staffing needs, • Oversees and participates in high‑volume food production for banquets, private dining, and special events, • Expedites multiple banquets simultaneously with limited supervision, • Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution, • Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards, • Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events, • Develops, writes, and executes banquet and special function menus within established budgets, • Produces banquet‑specific recipes and completes food cost analysis as required Leadership & Staff Development • Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels, • Delegates daily banquet production tasks and ensures accountability, • Provides ongoing coaching in technique, organization, sanitation, and execution, • Supports a culture of professionalism, teamwork, and continuous improvement Kitchen Operations & Standards • Assists with overall kitchen operations and supports à la carte service as needed, • Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces, • Oversees stewarding operations related to banquet service, equipment, and storage, • Ensures proper handling, labeling, rotation, and storage of all food products, • Monitors china, glassware, silverware usage, breakage, and inventory related to banquets, • Communicates maintenance and equipment needs promptly to leadership Food Safety & Compliance • Enforces all food safety, sanitation, and health department standards, • Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines, • Conducts daily quality, date, and labeling checks across banquet production areas Collaboration & Communication • Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges, • Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution, • Shares guest feedback and operational insights with the Executive Chef Additional Responsibilities • Assists with staff meal planning, production, and quality control, • Supports inventory management for banquet‑related product and storage areas, • Provides coverage for line, breakfast, or dinner service when business demands require, • Engages with guests during lobby activations (coffee hour, wine hour) as scheduled EDUCATION & EXPERIENCE • High school diploma or equivalent required, • College education preferred but not required, • Extensive experience in hotels, resorts, or high‑volume banquet operations required, • Prior experience leading large‑scale banquet execution strongly preferred POSITION QUALIFICATIONS • Strong alignment with the Mission, Culture, and Values of Hotel Emma, • ServSafe certified, • Advanced knife, butchery, and large‑batch production skills, • Demonstrated ability to scale recipes and maintain consistency across high‑volume service, • Strong palate with the ability to taste, adjust, and balance flavors, • Proficiency in Microsoft Word, Excel, Outlook; experience with Vantage ADP preferred, • Strong organizational, communication, and leadership skills, • Ability to effectively plan, prioritize, and execute multiple events concurrently, • Flexible schedule required based on banquet and event demands, • Approaches decision‑making from the mindset of the chef, the guest, and the owner

Job Description Banquet Chef Job Description The Banquet Chef is primarily responsible for the planning, production, and execution of all banquet and special event culinary operations at Hotel Emma. This role leads large‑scale food production, coordinates banquet prep and service execution, and ensures consistency, quality, and efficiency across multiple simultaneous events. The Banquet Chef is the primary culinary representation to our sales team and clients ensuring a quality and successful event. The Banquet Chef assumes full kitchen leadership responsibilities in the absence of the Executive Sous Chef or Executive Chef. This position requires proactive and thinking with operations responsibility that plays a critical role in delivering exceptional banquet experiences while maintaining food quality, labor control, food safety, and alignment with Hotel Emma’s culinary philosophy. ESSENTIAL JOB FUNCTIONS Banquet Operations & Execution • Leads all banquet culinary production, organization, and execution, • Plans and executes banquet prep schedules, production lists, and staffing needs, • Oversees and participates in high‑volume food production for banquets, private dining, and special event, • Expedites multiple banquets simultaneously., • Reviews banquet event orders (BEOs), menus, and timelines to ensure accurate execution, • Ensures all banquet food meets Hotel Emma quality, presentation, and timing standards, • Collaborates with Purchasing on procurement and quality ingredients, • Coordinates mise en place quantities for large‑scale service and verifies readiness prior to events, • Develops, writes, and executes banquet and special function menus within established budgets, • Produces banquet‑specific recipes and completes food cost analysis as required Leadership & Staff Development • Trains and develops line cooks, banquet cooks, interns, and externs to standard performance levels, • Delegates daily banquet production tasks and ensures accountability, • Provides ongoing coaching in technique, organization, sanitation, and execution, • Development plans for the positions below of sous chef, supervisors and cooks to succeed to the next level., • Supports a culture of professionalism, teamwork, and continuous improvement Kitchen Operations & Standards • Assists with overall kitchen operations and supports à la carte service as needed, • Maintains cleanliness and organization of all kitchen areas, including walk‑ins, freezers, dry storage, and banquet prep spaces, • Oversees stewarding operations related to banquet service, equipment, and storage, • Ensures proper handling, labeling, rotation, and storage of all food products, • Monitors china, glassware, silverware usage, breakage, and inventory related to banquets, • Communicates maintenance and equipment needs promptly to leadership Food Safety & Compliance • Enforces all food safety, sanitation, and health department standards, • Ensures compliance with Texas Department of Health, San Antonio Metro Health, and ServSafe guidelines, • Conducts daily quality, date, and labeling checks across banquet production areas Collaboration & Communication • Communicates effectively with Food & Beverage leadership regarding banquet needs, timelines, and challenges, • Collaborates with front‑of‑house, events, and stewarding teams to ensure seamless service execution, • Shares guest feedback and operational insights with the Executive Chef Additional Responsibilities • Assists with staff meal planning, production, and quality control, • Supports inventory management for banquet‑related product and storage areas, • Provides up to date scheduling in addition to minor adminastrative and hotel meeting requirements, • Is the main point of contact for leadership in the pastry department

Job Description SOUS CHEF POSITION SUMMARY: The sous chef position will work ala carte breakfast, lunch, dinner and banquets. Responsible for all breakfast, lunch, and dinner production and staff meals. Assist in maintaining smooth operations of the kitchen, ensures food is prepared according to and exceeding specifications; assist in training line staff to the hotel and kitchen standards. Responsible for all kitchen operations in the absence of Executive Chef. EDUCATION AND TRAINING REQUIRED: High school or equivalent graduation. College education not required. Long term work experience in established hotels, resorts, free standing restaurants required. POSITION QUALIFICATIONS (Requirements are representative of minimum levels of knowledge, skills and/or abilities.) • Understanding of the Mission, Culture and Values., • Serve Safe certified, • Superior knife skills, • Computer skills, fluent use of Word, Excel, Outlook programs, • Butchery skills and experience with various proteins, • Able to taste and balance flavors, • Required to work a flexible schedule based on business levels, • Common sense, approaching tasks with the mentality of a chef, a guest and the owner., • Consistently innovate and bring new ideas to the team. FINANCIAL OBJECTIVES: It is the sous chefs responsibility to assist the restaurant and banquet in meeting the financial targets while achieving the food quality and service objectives. If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the sous chef responsibility to help the Executive Chef identify the problems and bring them promptly to the attention of the General Manager. ESSENTIAL JOB FUNCTIONS: • Responsible for all culinary operations at The Hotel Emma., • Works morning ala carte breakfast, lunch and dinner, supervise staff meal and assist production of all banquets., • Responsible for efficient food and labor cost, efficient product usage, market cost of products. Expedite breakfast, lunch, private dining, pool, dinner and assist banquets., • Responsible for overseeing equipment maintenance and safety in all food service areas., • Training and education of staff from the basics of cooking, organization, cleaning and food safety to advanced cooking techniques and culinary knowledge., • Monitor china, glass and silver usage/breakage and inventory. Able to source product and specs for equipment., • Monitors kitchen policy of uniforms, attendance, and appearance on culinary and stewarding employees., • Responsible for all areas of stewarding to include loading dock, dish station, and equipment storeroom., • Responsible for cleanliness and organization of all walk-in coolers and freezers, to include pastry, all reach in coolers, dry storage and public use areas of kitchen. This is a daily task that must be completed., • Control food safety and sanitation within the entire kitchen, educate and train in needed areas. Check dates, labels and quality of all areas of food service., • Communicate with all food and beverage managers on all issues and activity., • Oversees and participates in food production of banquets and restaurant food. Check all mise en plas sheets for stations and banquet prep, assists in all areas so nothing falls behind., • Able to expedite multiple banquets and line functions., • Completes daily production list for line staff and delegates assigned duties, follow purchasing and ordering established guidelines., • Responsible for all sauce, stock, dressings and butchery production according to kitchen standards and specifications., • Works with staff on mise en plas quantity and checks each station for completion and quality prior to service., • Able to develop recipes, food cost analysis and menu development., • Able to write, develop, and execute a special function menu within budget for restaurant and banquets with the current food philosophy and technique established., • Responds to shift coverage either morning breakfast cook or restaurant line when needed., • Responsible for a quality staff meal and maintenance of food area. Daily checks the prep area of associate meals and coolers, proper rotation and monthly menu development., • Competent with Microsoft Word, Excel, Vantage ADP and Outlook programs., • Fluent in all areas of food safety and health department as determined by the Texas Department of Health, San Antonio Metro Health/Food Safety and ServeSafe., • Daily presence in lobby for morning coffee hour or wine hour pending shift. Guest engagement is a must. WORKING CONDITIONS: • Able to lift 50 pounds., • Able to stand on feet for long periods of time in a hot environment., • Schedule will reflect business demands. Long and unusual hours on occasion., • Exposure to heat, steam, humidity as well as refrigeration up to freezing temperatures OTHER REQUIREMENTS: Must be able to work in a fast paced and customer service-oriented environment; to perform duties under pressure and meet deadlines in a timely manner; to work as part of a team as well as to complete assignments independently; to take instructions from supervisors; to exercise problem solving skills; and to interact with co-workers, supervisors, guests and the public in a professional and pleasant manner. SAFETY RESPONSIBILITIES: Must learn and comply with all Company safety rules; must use appropriate safety equipment at all times; must immediately report all unsafe condition to supervisors; must be familiar with all safety features or equipment, machinery, or materials encompassed by job duties; and must check with supervisor if there is a question as to the safe procedure to be used for any job function.

Job Description New Restaurant Opening in La Cantera! OPENING OCTOBER 2024 ----- Follow us on Instagram at @haywirerestaurant or on Tik Tok at @haywirerestaurants Are you a dynamic Bartender with a talent for providing an unforgettable experience for your guests? Our brand-new restaurant, sprawling over 12,000 sq ft with multiple private dining rooms and a captivating outdoor area, is poised to become the talk of San Antonio. Company's Comin' and that means we need a Cocktail Crafter whose mission is creating unique and special experiences for their guests. Shine the silver, polish up the glassware, put on your boots, and open a bottle of the best wine you’ve got. Cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 30 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Multiple pathways for growth and development with encouraged opportunity to be promoted into Management and other leadership roles OUR BARTENDERS ARE: • Unparalleled in their love and knowledge of whiskey, wine, and spirits, • Masters of their craft who are passionate about what they put in front of the guest, • Efficient and timely in the art of building cocktails. Thrive in a fast paced environment where timely drinks matter., • Passionate about creating unique Texas-sized experiences for our guests, • Knowledgeable about the Farm to Fork stories behind our locally sourced menu, • Tour Guides - able to guide our guests throughout the entire dining experience, recommending the perfect wine, whiskey, or hand-crafted cocktail to pair with their Chef-inspired meal., • The perfect hosts, rooted in southern hospitality that create regular guests, • Flexible and adaptable with a sense of ownership over the guests' experience, • Understanding of the balance of showmanship and efficiency EXPERIENCE & QUALIFICATIONS: • Minimum two (2) years serving/bartending experience; high-end casual or fine dining preferred, • Food, wine, & whiskey knowledge preferred, • Must be able to read, write, & speak English, • Ability to stand for long periods of time & lift a minimum of 50 pounds, • Maintain a current Food Handler's Certification & TABC Certification, • Must be at least 18 years of age We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job DescriptionSalary: $60,000/year + Comission + Performance-Based (Quarterly) Bonus A minimum of 3 years of Manager experience in a fine dining restaurant is required to be considered. REPORTS TO: General Manager Job Summary: The Events and Operations Manager assists the General Manager and Assistant General Manager in the day-to-day operations of RCSH restaurant. This role is directly accountable for the supervision and management of front-of-house bar operations, hosts, and servers. The manager maintains the highest quality of beverage and service standards, cleanliness, sanitation, and safety. In the absence of the General Manager, the manager oversees and coordinates activities concerning all front-of-the-house operations. Success is real growth in sales, profit, and market share, and is the result of living The Sizzle for our employees and guests. In this role, you will also assist with generating new and repeat banquet and catering sales, actively network and promote the brand within the community, and greet the hosts of private dining events, which are primarily held in the evenings and on weekends. The role involves supporting event coordination, driving customer satisfaction, and maintaining high operational standards. Key Responsibilities: Operational Support: • Assist the General Manager in overseeing daily restaurant operations to ensure efficiency and high standards of service., • Help implement and enforce company policies, procedures, and standards as directed by the General Manager., • Supervise day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift., • Provide ongoing coaching and appropriate progressive discipline to all Team Members, managing appropriate documentation and ensuring each Team Member has clarity around their current level of performance., • Increase sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating, and service., • Conduct first interviews and recommend hires to the General Manager and Chef., • Provide orientation and training according to all RCSH training systems, standards, and manuals for new hires., • Construct the weekly work schedule to meet the demands of the business., • Supervise operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work duties are accomplished in line with operations standards., • Proactively communicate with the General Manager and other members of the management team to share and convey information regarding the restaurant., • Maintain familiarity with all national, state, and local safety, health, and sanitation standards and ensure all Team Members are following guidelines appropriately., • Maintain a strong presence on the restaurant floor, engaging with guests to ensure satisfaction., • Address and resolve customer complaints and concerns in a professional manner., • Implement strategies to improve guest experience and increase guest loyalty., • Correctly perform all duties necessary to close the restaurant., • Additional duties as assigned. Event Coordination: • Support the General Manager in planning, coordinating, and executing events within the restaurant, including private parties, corporate gatherings, and special promotions., • Collaborate with clients to understand their event needs and ensure their expectations are met., • Work closely with the kitchen and service staff to deliver seamless event experiences., • Assist in managing event budgets, timelines, and logistics., • Utilize the Tripleseat discussion templates and event contract to interact with Private Dining guests via phone and/or email to confirm event details and answer any questions., • Follow up with guests post-event to ensure satisfaction., • Communicate all event details to the local Restaurant Management, ensuring 100% clarity of details and expectations., • Keep records of guest contact information, interactions, and transactions in the reservation system and Tripleseat., • Generate reports within the event booking management software as requested., • Assist in the coordination of private dining menu requests., • Backup for Regional Sales Manager in restaurant location., • Manage Private Dining events on the books successfully and work pipeline of inquiries, prospects, tentative, and definite bookings., • Work closely with the Regional Sales Manager to generate new business and maintain contact with present accounts., • Assist the Regional Sales Manager with Private Dining events from organization to execution, including delegation of responsibilities to the Restaurant Team., • Administrative duties assigned as needed., • Additional duties as assigned. Qualifications: • Bachelors degree in Hospitality Management, Business Administration, or a related field preferred., • Minimum of 3-5 years of experience in restaurant management and event coordination., • Proven ability to manage operations and lead a team effectively., • Strong organizational, multitasking, and problem-solving skills., • Excellent interpersonal and communication skills., • Proficiency in restaurant management software and Microsoft Office Suite., • Ability to work flexible hours, including evenings, weekends, and holidays as needed., • Familiarity with event booking management software, particularly Tripleseat, is a plus. Benefits: • Competitive salary, commission, and performance-based bonuses., • Health, dental, and vision insurance., • RRSP with company match., • Paid time off and holidays., • Opportunities for professional development and career advancement., • Employee discounts on dining and events.

Job DescriptionSalary: $65,000/year + Comission + Performance-Based (Quarterly) Bonus A minimum of 3 years of Manager experience in a fine dining restaurant is required to be considered. REPORTS TO: General Manager Job Summary: The Events and Operations Manager assists the General Manager and Assistant General Manager in the day-to-day operations of RCSH restaurant. This role is directly accountable for the supervision and management of front-of-house bar operations, hosts, and servers. The manager maintains the highest quality of beverage and service standards, cleanliness, sanitation, and safety. In the absence of the General Manager, the manager oversees and coordinates activities concerning all front-of-the-house operations. Success is real growth in sales, profit, and market share, and is the result of living The Sizzle for our employees and guests. In this role, you will also assist with generating new and repeat banquet and catering sales, actively network and promote the brand within the community, and greet the hosts of private dining events, which are primarily held in the evenings and on weekends. The role involves supporting event coordination, driving customer satisfaction, and maintaining high operational standards. Key Responsibilities: Operational Support: • Assist the General Manager in overseeing daily restaurant operations to ensure efficiency and high standards of service., • Help implement and enforce company policies, procedures, and standards as directed by the General Manager., • Supervise day-to-day operations to ensure all standards of RCSH quality and service are achieved during each shift., • Provide ongoing coaching and appropriate progressive discipline to all Team Members, managing appropriate documentation and ensuring each Team Member has clarity around their current level of performance., • Increase sales in the restaurant by providing the highest levels of uncompromising quality of food, beverage, reception, greeting, seating, and service., • Conduct first interviews and recommend hires to the General Manager and Chef., • Provide orientation and training according to all RCSH training systems, standards, and manuals for new hires., • Construct the weekly work schedule to meet the demands of the business., • Supervise operations and Team Members to ensure that all cleaning, maintenance, housekeeping, and side work duties are accomplished in line with operations standards., • Proactively communicate with the General Manager and other members of the management team to share and convey information regarding the restaurant., • Maintain familiarity with all national, state, and local safety, health, and sanitation standards and ensure all Team Members are following guidelines appropriately., • Maintain a strong presence on the restaurant floor, engaging with guests to ensure satisfaction., • Address and resolve customer complaints and concerns in a professional manner., • Implement strategies to improve guest experience and increase guest loyalty., • Correctly perform all duties necessary to close the restaurant., • Additional duties as assigned. Event Coordination: • Support the General Manager in planning, coordinating, and executing events within the restaurant, including private parties, corporate gatherings, and special promotions., • Collaborate with clients to understand their event needs and ensure their expectations are met., • Work closely with the kitchen and service staff to deliver seamless event experiences., • Assist in managing event budgets, timelines, and logistics., • Utilize the Tripleseat discussion templates and event contract to interact with Private Dining guests via phone and/or email to confirm event details and answer any questions., • Follow up with guests post-event to ensure satisfaction., • Communicate all event details to the local Restaurant Management, ensuring 100% clarity of details and expectations., • Keep records of guest contact information, interactions, and transactions in the reservation system and Tripleseat., • Generate reports within the event booking management software as requested., • Assist in the coordination of private dining menu requests., • Backup for Regional Sales Manager in restaurant location., • Manage Private Dining events on the books successfully and work pipeline of inquiries, prospects, tentative, and definite bookings., • Work closely with the Regional Sales Manager to generate new business and maintain contact with present accounts., • Assist the Regional Sales Manager with Private Dining events from organization to execution, including delegation of responsibilities to the Restaurant Team., • Administrative duties assigned as needed., • Additional duties as assigned. Qualifications: • Bachelors degree in Hospitality Management, Business Administration, or a related field preferred., • Minimum of 3-5 years of experience in restaurant management and event coordination., • Proven ability to manage operations and lead a team effectively., • Strong organizational, multitasking, and problem-solving skills., • Excellent interpersonal and communication skills., • Proficiency in restaurant management software and Microsoft Office Suite., • Ability to work flexible hours, including evenings, weekends, and holidays as needed., • Familiarity with event booking management software, particularly Tripleseat, is a plus. Benefits: • Competitive salary, commission, and performance-based bonuses., • Health, dental, and vision insurance., • RRSP with company match., • Paid time off and holidays., • Opportunities for professional development and career advancement., • Employee discounts on dining and events.

Job DescriptionSalary: $85,000 + Performance-Based (Quarterly) Bonus A minimum of 5 years of General Manager experience in a fine dining restaurant is required to be considered. Manage, supervise and coordinate all activities of one location of a fine dining restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with the fine dining operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities: • Ownership mentality resulting in operational excellence, • Models hospitality and delivers service excellence, • Identifies talent and develops potential, • Demonstrates genuine hospitality at every opportunity Essential Job Functions • Conduct facility walk through (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs., • Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc., • Review previous days sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Manager and/or LDC Corporate Staff., • Proactively and effectively communicate (to his/her management team, team members, Regional Manager, and members of the LDC corporate staff) any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the Assures there are no surprises., • Review reservations and events scheduled for each day to ensure proper staffing based on projected volume., • Perform kitchen and bar line check to ensure proper quality and quantity of food products; review inventory needs with Chef., • Set, submit and achieve budgeted sales and profit levels for the Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance., • Conduct pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff., • Provide motivational leadership, communication and follow up to staff to ensure proper execution and commitment to company standards in all aspects of the, • Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team., • Interact regularly with the guests to inquire about meal and make acquaintances. Respond promptly to guest needs or complaints, and resolve matters expeditiously to ensure a Raving Fan experience., • Complete closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues., • Facilitate weekly managers meeting to review staffing, development, and training needs and discuss the restaurants operating plan, objectives and results., • Regularly monitor all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, smallwares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications., • Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new guests., • Proactively recruit, hire and provide initial orientation and training, as well as on-going training, for all restaurant personnel, in accordance with RCSH training systems, programs and materials., • Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her management team. Create individual development plans, and provide regular follow up to ensure completion of goals. Mutually establish developmental goals, objectives and action plans focused toward continually performance improvements of Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives., • Review confirmed and pending banquets/special events with Sales Manager to ensure proper planning., • Attend training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience., • Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests., • Develop business through catering and private dining Required Knowledge, Skills, And Abilities • Demonstrate exceptional guest service mentality, • Place high priority on the guest, • Promotes a superior individualized dining experience for each guest, • Interact regularly and demonstrate a genuine interest to guests, • Provide pressure point relief to team as needed to assure a superior dining experience for all guests, • Proactively build and nurture relationships in the community, • Demonstrate a passion for food, • Actively support the brand concept, • Model and promote adherence to brand standards, • Seek opportunities to promote the brand within the community at large, • Create and maintain optimum levels of morale, pride and team spirit, • Develop an environment based upon the values and operating principles of RCSH, • Work well with others, • Demonstrate an open, respectful communication style, • Effectively select, train, and develop talented team members, • Build mutual respect, confidence, and trust in relationships, • Demonstrate confidence, • Lead by example, • Set and uphold uncompromising high standards and expectations, • Enforce accountability for performance and results, • Direct and coordinate all activities throughout the restaurant, • Foster open communication, • Handle performance issues in a tough but fair manner, • Demonstrate a strong interest in developing others, • Serve as a mentor and coach to others, • Provide continual feedback, • Celebrate success and reward achievements, • Create a succession plan, • Demonstrate patience and understanding, • Listen effectively, • Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook, • Able to read, interpret, and effectively act upon profit & loss and other financial data, • Ability to think big picture when setting goals, • Identify and monitor business trends, • Strong attention to detail, • Evaluate options and impact in order to make the best decisions, • Think creatively to find solutions to problems, • Anticipate and catch issues before they become problems, • Demonstrate effective organization and time management skills, • Take ownership of all front of house operations, • Respond with a sense of urgency, • Ability to handle pressure effectively, • Flexibility by responding to changing demands, • Stay focused and productive, • Maintain a professional business demeanor and appearance at all times, • Take proactive steps and self-responsibility for on-going individual training and development Preferred Education And Work Experience • Extensive experience leading a high-volume, upscale concept restaurant, • Wine knowledge required, experience as a sommelier preferred, • Servsafe Food and Alcohol certification preferred, • Some culinary experience or training a plus, • Formal business education or a restaurant management degree a plus, • Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook Physical Demands • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees Fahrenheit, • Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke Work Environment • Work performed in a restaurant

Job DescriptionSalary: $85,000 + Performance-Based (Quarterly) Bonus A minimum of 5 years of General Manager experience in a fine dining restaurant is required to be considered. Manage, supervise and coordinate all activities of one location of a fine dining restaurant, the restaurant management team and restaurant personnel. Accountable for ensuring that day-to-day restaurant operations are aligned with the fine dining operating guidelines and standards. Maintain consistency in preparing the highest quality of food and providing superior levels of service. Achieve financial objectives and success by continually building sales and growing a highly profitable restaurant. Success is real growth in sales, profit and market share. The general manager should possess these qualities: • Ownership mentality resulting in operational excellence, • Models hospitality and delivers service excellence, • Identifies talent and develops potential, • Demonstrates genuine hospitality at every opportunity Essential Job Functions • Conduct facility walk through (interior and exterior) to ensure a clean, safe and guest-friendly atmosphere and Ensure that required housekeeping tasks and maintenance programs are completed as required. Identify and address any problems and/or needed repairs., • Complete administrative office work to include answering emails and voicemails, entering sales reports, paying invoices, checking deliveries, etc., • Review previous days sales reports to ensure accuracy; investigate and resolve any discrepancies. Ensure that all financial information, daily sales/deposits, budgets, invoices, receiving sheets, payroll and all other administrative requirements are completed and submitted according to the procedures and due dates set by the Regional Manager and/or LDC Corporate Staff., • Proactively and effectively communicate (to his/her management team, team members, Regional Manager, and members of the LDC corporate staff) any discrepancies, unusual information/occurrences or other necessary information regarding the effective operation of the Assures there are no surprises., • Review reservations and events scheduled for each day to ensure proper staffing based on projected volume., • Perform kitchen and bar line check to ensure proper quality and quantity of food products; review inventory needs with Chef., • Set, submit and achieve budgeted sales and profit levels for the Review financial results against monthly and quarterly budget goals to ensure efficient operations and that all expenditures and costs remain within budgeted and cost guidelines. Create plans to achieve goals and review plans with team. Take immediate action to correct any deviation from financial budgets and performance., • Conduct pre-shift meeting to review menu changes, specials, promotions, contests and/or problems with staff., • Provide motivational leadership, communication and follow up to staff to ensure proper execution and commitment to company standards in all aspects of the, • Rotate through the stations of the restaurant (host, bar, dining, kitchen) throughout service to monitor activities and provide communication and feedback to team., • Interact regularly with the guests to inquire about meal and make acquaintances. Respond promptly to guest needs or complaints, and resolve matters expeditiously to ensure a Raving Fan experience., • Complete closing duties to include entering tips, credit cards, and payroll; submit sales reports to Corporate; walk through restaurant to ensure proper closing procedures are followed, including cleaning all areas of the restaurant, performing money counts, and leaving detailed communication for the next shift regarding any open or important issues., • Facilitate weekly managers meeting to review staffing, development, and training needs and discuss the restaurants operating plan, objectives and results., • Regularly monitor all systems in place which set and provide the required par and inventory levels of all raw products, food ingredients, and beverage, bar supply items, equipment, smallwares, plate, glass, silverware, linen and cleaning supplies to ensure effective operations. Ensure that all restaurant items are ordered from approved vendors and meet corporate specifications., • Optimize sales potential by proactively and aggressively planning, conducting and following-up local store marketing and public relations activities focused toward building awareness of the local restaurant and creating new guests., • Proactively recruit, hire and provide initial orientation and training, as well as on-going training, for all restaurant personnel, in accordance with RCSH training systems, programs and materials., • Write and conduct timely performance reviews, at least annually, according to RCSH systems for each member of his/her management team. Create individual development plans, and provide regular follow up to ensure completion of goals. Mutually establish developmental goals, objectives and action plans focused toward continually performance improvements of Provide ongoing follow-up, training and coaching to assist team members in achieving developmental objectives., • Review confirmed and pending banquets/special events with Sales Manager to ensure proper planning., • Attend training courses and seminars throughout the year to build business and professional knowledge/skill levels and gain greater experience., • Build relationships within the community and community organizations to promote brand awareness and partnerships and bring in new guests., • Develop business through catering and private dining Required Knowledge, Skills, And Abilities • Demonstrate exceptional guest service mentality, • Place high priority on the guest, • Promotes a superior individualized dining experience for each guest, • Interact regularly and demonstrate a genuine interest to guests, • Provide pressure point relief to team as needed to assure a superior dining experience for all guests, • Proactively build and nurture relationships in the community, • Demonstrate a passion for food, • Actively support the brand concept, • Model and promote adherence to brand standards, • Seek opportunities to promote the brand within the community at large, • Create and maintain optimum levels of morale, pride and team spirit, • Develop an environment based upon the values and operating principles of RCSH, • Work well with others, • Demonstrate an open, respectful communication style, • Effectively select, train, and develop talented team members, • Build mutual respect, confidence, and trust in relationships, • Demonstrate confidence, • Lead by example, • Set and uphold uncompromising high standards and expectations, • Enforce accountability for performance and results, • Direct and coordinate all activities throughout the restaurant, • Foster open communication, • Handle performance issues in a tough but fair manner, • Demonstrate a strong interest in developing others, • Serve as a mentor and coach to others, • Provide continual feedback, • Celebrate success and reward achievements, • Create a succession plan, • Demonstrate patience and understanding, • Listen effectively, • Demonstrate basic computer skills including a familiarity with Microsoft Word, Excel and Outlook, • Able to read, interpret, and effectively act upon profit & loss and other financial data, • Ability to think big picture when setting goals, • Identify and monitor business trends, • Strong attention to detail, • Evaluate options and impact in order to make the best decisions, • Think creatively to find solutions to problems, • Anticipate and catch issues before they become problems, • Demonstrate effective organization and time management skills, • Take ownership of all front of house operations, • Respond with a sense of urgency, • Ability to handle pressure effectively, • Flexibility by responding to changing demands, • Stay focused and productive, • Maintain a professional business demeanor and appearance at all times, • Take proactive steps and self-responsibility for on-going individual training and development Preferred Education And Work Experience • Extensive experience leading a high-volume, upscale concept restaurant, • Wine knowledge required, experience as a sommelier preferred, • Servsafe Food and Alcohol certification preferred, • Some culinary experience or training a plus, • Formal business education or a restaurant management degree a plus, • Above average computer skills including a familiarity with Microsoft Word, Excel and Outlook Physical Demands • Typical shift is 10-12 hours, • Able to work on your feet for at least 8 hours, • Temperature extremes range from working near 1800 degree Fahrenheit broilers to working in a walk-in freezer of -10 degrees Fahrenheit, • Must be able to lift, handle, and carry food, smallwares, equipment, supplies and paper goods at a minimum of 50 pounds constantly, and up to 100 pounds occasionally, • Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies and equipment, as well as to work the line during service periods, • Must be able to taste, be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell, and distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products, • Must be able to work in an environment subject to loud noises from restaurant equipment and machinery, fumes, odors, dust and smoke Work Environment • Work performed in a restaurant

Job Description Franklin Park Alamo Heights, an elegant retirement community, has openings for a cook. Rotating schedule, pay depending on experience We offer independent and assisted living, and are known for our excellent food and dining experiences. THINGS YOU WILL LOVE ABOUT THIS JOB: • Beautiful working environment, • Having a relationship with residents, • Variety of work experiences, including special events JOB DUTIES INCLUDE: • Maintaining a clean, safe, and organized kitchen, • Assist Executive Chef with menu and recipe development, • Assist in the receiving, rotation and storage of products, • Identify and report food/supply needs, • Ensure that all staff follow sanitation/infection control regulations, and help train and coach them in garnishing, presentation and other culinary skills, • Prepare salads, soups, and entrées with care and quality, • Assist in nightly clean up and labeling QUALIFICATIONS: • Scratch cooking experience (because all dishes are freshly prepared-to-order), preferably including restaurant, private club or retirement community, • ServSafe sanitation certification required, • Flexibility: able and willing to modify his/her schedule to help cover vacations and help with special events, • Experience in all areas of the commercial kitchen operation, • Comfortable working in fast-paced environment, • Reads, writes, speaks and understands the English language, • Knowledge of special event catering is a plus Franklin Park Alamo Heights is located at 230 W Sunset Rd, San Antonio, Texas 78209. Franklin Park is dedicated to providing residential communities where seniors and their families feel right at home immediately upon entering our doors. We’re inspired by excellence and committed to “dedication in every detail.”

Salary: $84,088 - 97,181 per year Requirements: • We require proven experience designing and managing cloud infrastructure with major providers such as AWS, Google Cloud Platform, or Microsoft Azure., • We look for a strong background in virtualization technologies, including VMware vSphere/ESXi, OpenStack, or Rackspace private cloud environments., • We need hands-on experience with containerization and orchestration tools such as Docker and Kubernetes, along with automation platforms like Terraform and Ansible., • We expect a solid understanding of core IT infrastructure components, including Linux, Unix, and Windows operating systems, network protocols, and VPN configurations., • We value familiarity with the software development lifecycle and practical experience working in Agile environments., • We require the ability to build and maintain effective CI/CD pipelines using tools such as Jenkins, Git, Puppet, Chef, or PowerShell., • We seek scripting proficiency in languages such as Python, Bash, or PowerShell to support automation and operational efficiency., • We prefer familiarity with microservices architecture, REST API-based deployments, and development frameworks such as .NET or Ruby on Rails., • We require strong English communication skills., • We consider knowledge of security hardening, disaster recovery, and cloud compliance practices highly valuable. Responsibilities:, • We design, deploy, and enhance cloud infrastructure solutions across IaaS, PaaS, and SaaS environments., • We build automated delivery workflows using CI/CD tools and configuration management technologies to improve release speed and consistency., • We administer container platforms such as Docker and Kubernetes to support scalable microservices-based applications., • We strengthen system security through hardening, vulnerability review, patch management, and ongoing compliance practices., • We monitor infrastructure health, diagnose performance issues, and resolve virtualization, cloud service, and network connectivity problems., • We partner with development teams to integrate web services and APIs into cloud applications., • We support application development efforts by contributing scripting and automation expertise across multiple languages and platforms., • We implement high-availability and disaster recovery measures to protect service continuity., • We research and evaluate emerging technologies, including databases and IoT-related integrations, to support future cloud growth. Technologies:, • API, • AWS, • Ansible, • Azure, • Bash, • CI/CD, • Cloud, • DevOps, • Docker, • Git, • IaaS, • IoT, • Support, • Jenkins, • Kubernetes, • Linux, • Network, • OpenStack, • PaaS, • PowerShell, • Puppet, • Python, • REST, • Rails, • Ruby, • Security, • Terraform, • Unix, • VPN, • VMware, • Web, • Windows, • microservices, • ASP.NET, • Citrix, • GCP, • Java, • JavaScript, • MongoDB, • MySQL, • NodeJS, • NoSQL, • Oracle, • PostgreSQL, • SQL More: We are an innovative, fast-moving team seeking a Cloud DevOps Engineer to help shape and support our cloud architecture. In this in-person role, you will work across leading public and private cloud platforms, including AWS, Google Cloud Platform, Azure, VMware, OpenStack, and Rackspace, while collaborating closely with development teams in a culture of continuous improvement. We offer a competitive annual salary of $84,088.07 to $97,181.33, along with benefits that include a 401(k), employee discount, life insurance, and a referral program. English proficiency is required for this position. last updated 29 week of 2026

Job Description TITLE: General Manager – New Restaurant Opening (San Antonio, TX | Pearl District) COMPENSATION: $100,000 – $120,000 base salary, plus bonus BENEFITS: Full Medical, Dental, Vision, etc. insurance benefits RELOCATION: Up to $5,000 available TRAINING: 4-week paid pre-opening training period at designated partner location (paid room & board) START: Early Aug. 2026 (Open date Sep/Oct. 2026) SUMMARY We are opening a new chef-driven, upscale hospitality concept in the Pearl District of San Antonio. The restaurant will be a high-energy, multi-environment dining destination featuring a main dining room, cocktail bar, and private dining spaces, designed to deliver a refined yet approachable elevated guest experience. This is a flagship opening for a growing hospitality group with a strong focus on culinary excellence, service standards, and operational precision. The General Manager will lead all front-of-house operations for a high-volume upscale restaurant (~$7M–$10M annual revenue). This leader will serve as the operational face of the restaurant, responsible for building and executing a best-in-class guest experience while driving financial performance, team development, and service excellence from pre-opening through long-term operations. This is a hands-on leadership role requiring strong floor presence, financial discipline, and the ability to build and inspire high-performing hospitality teams. RESPONSIBILITIES • Lead full front-of-house operations for a high-volume, upscale multi-concept restaurant, • Deliver consistent, elevated guest experiences aligned with premium hospitality standards, • Recruit, train, and develop FOH leadership teams including assistant managers and service leaders, • Partner closely with culinary leadership to ensure seamless service execution, • Own restaurant P&L performance including revenue, labor, and controllable costs, • Drive guest satisfaction, service standards, and brand reputation across all guest touchpoints, • Oversee reservations, private dining, and high-touch guest experiences, • Implement service systems, training programs, and operational procedures to ensure consistency, • Support pre-opening planning, staffing, and execution strategy, • Lead the restaurant through opening, stabilization, and long-term performance optimization QUALIFICATIONS • 8+ years' exp. in restaurant hospitality, • 2+ years experience as General Manager in an upscale / fine dining environment, • Track record managing $5M–$10M+ annual restaurant revenue operations, • Background in elevated guest service environments, • Demonstrated success leading FOH teams in complex, high-volume operations, • Strong financial acumen with full P&L ownership experience, • Ability to build, train, and develop high-performing teams, • Experience working closely with chef-driven or culinary-led concepts, • Strong communication, leadership presence, and organizational skills, • Ability to thrive in a fast-paced, opening-driven environment PREFERRED QUALIFICATIONS • Experience opening a new restaurant concept (pre-opening through launch), • Experience with multi-room operations (dining room, bar, private dining), • Familiarity with the San Antonio hospitality landscape EQUAL OPPORTUNITY EMPLOYER Company DescriptionLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industriesLaura Way Corporation is a staffing Agency, working client roles across the US, within all major industries

Job DescriptionBenefits: • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Vision insurance, • 401(k) matching, • Dental insurance, • Employee discounts As a Preschool Teacher at Primrose School at Bulverde Road located at 18207 Bulverde Rd, San Antonio, TX 78259 you will help young minds explore, discover and understand the world around them. We are an accredited private preschool that provides a premier educational child care experience. We offer year-round programs for children from infant through fifth grade. We are seeking enthusiastic teachers to implement an ongoing program of activities that promote the social, emotional, cognitive and physical development of each child, in accordance with the Primrose Balanced Learning® approach to teaching and learning. We are currently hiring full time and part time staff! Our Teacher to Student Ratio aligns with our National and State Accreditation Requirements. We assign two or three teachers per classroom to ensure continuity of care and consistency for your daily break, planning time, and when staff take PTO. Overtime is available for staff who stay to help cover a classroom when a teacher is out. Infants: 2:8 Toddlers: 2:12 Two's: 2:16 Three's: 2:26 Four's: 2:26 School Age: 2:26 Benefits: (Full Time employees only) • Starting pay is 27,000 - 33,000 based on experience and education (Base wage is $13.25/hour), • Consistent Schedule : Monday - Friday (No Weekends), • Annual raises based on performance and attendance, • Optional Insurance: Medical, Dental, Vision, Disability, • Retirement plan with owner matching up to 2%, • Free Lunch prepared by our school chef, • Accrued Paid Time Off: 40 hours per year the first two years, 80 hours starting the third year of employment, • Sick Pay based on years worked, • Staff Child discount, for children over 1 year of age, • 15 Paid Holidays, • Paid Training Days with meals and snacks, • Holiday Party, • Recognition with AwardsDesired skills and experience:, • Must meet basic requirements of local child care regulatory agency, • Previous teaching or assistant teaching position in a licensed early childhood program preferred, • Knowledge of the social, emotional and creative needs of young children, • Must be able to lift up to 35 lbs. in connection with the handling of children for the facilitation of programs, child safety, and potential emergency situations. For Infant and Young Toddler teachers, must be able to properly lift infants into and out of a crib. Each Primrose school is a privately owned and operated franchise, and the respective Franchise Owner is the employer at each school. Franchise Owners set their own wage and benefit programs, which vary among Franchise Owners. Primrose Schools and its Franchise Owners are equal opportunity employers. Positions and position titles vary by school. We are more than a daycare, we offer a premier child care experience! Let’s talk about building a brighter future together. To learn more about Primrose School of Schertz please visit our webpage: www.primrosebulverderoad.com

Job Description New Restaurant Opening in La Cantera! OPENING OCTOBER 2024 ----- Follow us on Instagram at @haywirerestaurant or on Tik Tok at @haywirerestaurants Are you a dynamic server with a talent for providing an unforgettable experience for your guests? Our brand-new restaurant, sprawling over 12,000 sq ft with multiple private dining rooms and a captivating outdoor area, is poised to become the talk of San Antonio. Company's Comin' and that means we need a server whose mission is creating unique and special experiences for their guests. Shine the silver, polish up the glassware, put on your boots, and open a bottle of the best wine you’ve got. Cowboy up - it’s time to impress! BENEFITS: • Medical Insurance benefits available for hourly workers who average 30 hour per week, • 401k available for employees 21 years or older after 1 year (12-month period with 1,000 hours of service), • Multiple pathways for growth and development with encouraged opportunity to be promoted into Management and other leadership roles OUR SERVERS ARE: • Passionate about creating unique Texas-sized experiences for our guests, • Knowledgeable about the Farm to Fork stories behind our locally sourced menu, • Tour Guides - able to guide our guests throughout the entire dining experience, recommending the perfect wine, whiskey, or hand-crafted cocktail to pair with their Chef-inspired meal., • Execute service with high attention to detail throughout the entire dining experience, • The perfect hosts, rooted in southern hospitality that create regular guests, • Flexible and adaptable with a sense of ownership over the guests' experience EXPERIENCE & QUALIFICATIONS: • Minimum two (2) years serving experience; high-end casual or fine dining preferred, • Food, wine, & whiskey knowledge preferred, • Must be able to read, write, & speak English, • Ability to stand for long periods of time & lift a minimum of 50 pounds, • Maintain a current Food Handler's Certification & TABC Certification, • Must be at least 18 years of age We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

RESPONSIBILITIES Support kitchen leadership in an upscale/fine-dining restaurant environment Oversee daily kitchen operations including prep, production, line execution, and service Ensure consistency, quality, and presentation standards for all dishes Work closely with Chef de Cuisine/Executive Che

We are seeking a Executive Chef to join our management team!. As Executive Chef, you will have the chance to showcase your expertise and creativity in crafting delicious dishes that will delight our guests. The Executive Chef is responsible for the daily operations of the kitchen.

Remote Medical Support Assistant (Medical Receptionist).Ansible Government Solutions, LLC (Ansible) is currently recruiting remote medical support assistants (medical receptionists) to support the South Texas Veterans Health Care System located at 7400 Merton Minter Street, San Antonio, TX 78229.Thi

Outback Steakhouse - 2814 SE Military Rd - Responsibilities: Following established food safety guidelines, recipes, standards, and procedures; Maintaining a clean and food-safe environment; Passionately preparing, portioning, and/or cooking food items according to quality specifications; Assessing i

Chilis - 131 Loop 410 SWSan Antonio - Responsibilities: Learn and execute all recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the kitchen.

Chuy's - 18008 US Highway 281 North - Responsibilities: Prepare and plate line-cook dishes with quality and speed during service.

Do You Want A Career And Not Just A Job?.We are an established, growth-oriented agency with a team of highly motivated individuals.Our team works hard to reach our goals together as a team and have fun while we are doing it! If you're willing to work hard and you expect to get results from yourself

Under direct supervision, responsible for providing office support in a clinical office to ensure patient satisfaction.Performs all front office duties, checking in patients, ensuring completion of all necessary forms for registration, collecting copays, assisting patients when needed, and answering

Jeff Ellis State Farm Agency is a leading insurance agency dedicated to providing exceptional service to our customers.We are currently seeking a dynamic individual to join our team as a receptionist.Our ideal candidate is highly organized, detail-oriented, and committed to contributing to a positiv

Do you love talking with people? Would you like to work just 3.We are looking for a Front Desk Receptionist!.No dental background required! We are willing to train the right individual with the right attitude!.Come join 7to7 Dental & Orthodontics the #1 Best Places to Work in San Antonio (San Antoni

Pigtails & Crewcuts is a high-end, high-volume salon that caters to kids (we also do Mom & Dad cuts).Enthusiastic receptionists that offer outstanding customer service fit into the Pigtails & Crewcuts mission of providing haircutting services and products that create a fun and memorable experience f

Join Stevens Ranch Modern Dentistry & My Kid's Dentist and Orthodontics.Now is the time to join Stevens Ranch Modern Dentistry & My Kid's Dentist and Orthodontics.You will have opportunities to learn new skills from our team of experienced professionals.If you're ready to take your career to the nex

State Farm Independent Contractor Agent Position.Are you outgoing and customer-focused? Do you enjoy working with the public? If you answered yes to these questions, working for a State Farm independent contractor agent may be the career for you! State Farm agents market only State Farm insurance an

White Lodging - - Responsibilities: Serve as a Sous Chef in training — stepping into full kitchen management responsibilities and overseeing all BOH operations in the Sous Chef's absence; Mentor and collaborate with Entry Level Cooks, Line Cooks, culinary apprentices, and stewards while managing

Looking to make a difference? Welcome to our team.If you've ever considered a career in a service-driven industry but weren't sure where to start, this is your sign.We're redefining what it means to create positive, lasting experiences for everyone who walks through our doors.No industry experience?

BJ's Restaurant & Brewhouse - - Responsibilities: Set up cook stations; Prepare food items by following Gold Standard recipes, portion and presentation specifications; Restock, clean and maintain cook station items throughout the shift; Clean, sanitize, and organize the kitchen, walk-in coolers, an

Golden Nugget - - Responsibilities: Prepare and cook menu items to specification in upscale / fine dining environment; Maintain cleanliness and organization in kitchen; Assist with station setup and breakdown; Follow safety and sanitation guidelines; Collaborate with team to deliver excellent guest

Receptionist - State Farm Agent Team Member.Scott Haslam - State Farm Agent is a leading insurance agency dedicated to providing exceptional service to our customers.We are currently seeking a dynamic individual to join our team as a Receptionist - State Farm Agent Team Member.Our ideal candidate is

Chilis - 11727 Bandera Road - Responsibilities: Learn and execute recipe procedures; Maintain kitchen cleanliness; Follow safety and sanitation policies; Communicate ticket times to Team Members; Keep food orders flowing from the kitchen.

Medical Receptionist Opportunity.A dedicated and customer-focused Medical Receptionist who thrives in a fast-paced environment.The ideal candidate is highly organized, adaptable, and able to multi-task while ensuring patients feel welcomed and valued from the moment they arrive to the time they leav

Dave & Busters - - Responsibilities: Prepare and cook menu items by recipe and specification; Ensure food safety and sanitation; Maintain cleanliness and station readiness; Follow prep sheets to control costs and minimize waste; Work days and/or weekends as required.

A dedicated and customer-focused Medical Receptionist who thrives in a fast-paced environment.The ideal candidate is highly organized, adaptable, and able to multi-task while ensuring patients feel welcomed and valued from the moment they arrive to the time they leave.If you're up for the challenge,

Chilis - 3230 Southeast Military Drive - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously f

Join the Team at Massage Heights.Are you enthusiastic about creating exceptional experiences and making every guest feel truly valued? We are seeking a vibrant Guest Service Manager to deliver outstanding service and build lasting connections at our Shavano Park location.If you thrive in a fast-pace

About the role: Every day, the donors you meet will motivate you.The high-quality plasma you collect will become life-changing medicines.Here, a commitment to customer service and quality is expected.You will report to the Plasma Center Manager and will perform as a receptionist engaging with our do

Twin Peaks - - Responsibilities: Prepare and cook menu items according to established recipes and specifications; Follow prep procedures and line build standards to ensure consistency and quality; Maintain a clean, sanitary workstation and adhere to food safety standards; Work collaboratively with

Why Work for Chapel Hill Funeral Home? Service At every level, our dedicated team members display a strong work ethic and commitment to our core values, respect for the family, the profession, and the individual.Work with leading experts in the funeral and cemetery profession.Benefits Financial assi

Texas Roadhouse - - Responsibilities: Prepare made-from-scratch dishes for guests; Run a busy kitchen station; Maintain high standards of cleanliness and sanitation; Work as part of a team to deliver Legendary Food; Learn and apply signature Texas Roadhouse recipes and plating presentations.

Receptionist / Front Desk GO TEAM.Sharkey's Cuts For Kids is hiring Receptionists to join our GO TEAM the front line of our salons.If you're upbeat, organized, great with kids and parents, and thrive in a fast-paced environment, this is a fun and rewarding role.What the GO TEAM Does GO TEAM recept

Receptionist - State Farm Agent Team Member.Blake Kohutek - State Farm Agent is a leading insurance agency dedicated to providing exceptional service to our customers.We are currently seeking a dynamic individual to join our team as a Receptionist - State Farm Agent Team Member.Our ideal candidate i

Receptionist - State Farm Agent Team Member.Peter J Story - State Farm Agent is a leading insurance agency dedicated to providing exceptional service to our customers.We are currently seeking a dynamic individual to join our team as a Receptionist - State Farm Agent Team Member.Our ideal candidate i

Chilis - 255 East Basse Road - Responsibilities: Learn and execute all recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the kitchen.

We are a very busy office and are looking for our next great team member.This busy insurance and financial services office has a passion to make a difference in the lives of others and better the community.We are an established, growth-oriented agency with a team of highly motivated individuals.We a