restaurant kitchen and service manager

The Station Inn Bed & Breakfast

Position: Head CookPosition Classification: Hourly, $14/hourHours: Thursday-Saturday 3:30pm-11:30pm + 3-6 hours of flex prep, see belowDate: June 2026The Property Open since 1993, The Station Inn B&amp;B has provided comfortable lodging and tasty breakfasts to rail enthusiasts from all over the world. Situated 150 feet from the busy Norfolk Southern main line, guests relax on our front porch to take in the rail action. History buffs and railfans alike visit this area to explore the famous Horseshoe Curve, the Gallitzin Tunnels, and the Altoona area. We aim to provide a homestyle, comfortable experience for all of our guests. The inn has 12 rooms that sleep up to about 35 people in total.Opening to the public after a 20-year hiatus, the beloved Yard Office Lounge is located in the basement of the Inn. There, we offer classic cocktails, small plates, and sweets in a laid-back relaxing atmosphere in our 1905 speakeasy-style bar &amp; lounge area that complements the &quot;feel&quot; and decor of The Inn. Yard Office's original Men's Bar looks today much as it did in 1904 when it opened. Its ornate ceiling, tile floor and mirrored cherry backbar are a delight to the eye.Our vision is to create a destination that seamlessly complements the Inn's existing ambiance, offering both our overnight guests and the local community a unique, quirky, and slightly elevated experience focused on crafted cocktails and a menu of shareable plates and desserts. We are intentionally aiming to be a destination for early evening enjoyment and nightcaps, rather than a late-night bar or full-service restaurant.Planned public operating hours are planned to be Thursday, Friday, and Saturday evenings from 5:00 PM to 10:00 PM. Over time, we will re-evaluate our opening hours, and consider additional hours such as Sunday Brunch or Wednesday nights.Service Philosophy Our Inn is somewhat of a hybrid of a train station, a hunting cabin, and your grandparents' house when you were a kid. We are a quirky, eccentric, and thoroughly comfortable haven where the charm is in the details&mdash;and the simplicity of our service. We stick with our menus, schedules, and routines. We incorporate new ideas thoughtfully and slowly. This consistent approach allows our team to avoid the complexity of bespoke requests* and instead dedicate their full energy to creating a warm, convivial, unpretentious atmosphere that feels like coming home. We handle essential food allergies with care but stay true to our menu and schedule, ensuring every guest enjoys the signature Station Inn experience.*Except cocktails. Those can be bespoke!Position Objective We are seeking a self-motivated, friendly, and personable candidate to serve as our Head Cook, supporting the Kitchen Manager in the back-of-house and providing reliable coverage for the kitchen.Positivity, honesty, and integrity are essential attributes of our team and set examples for all staff and their behavior. Professional appearance and behavior is always required when guests are on the property.Position Summary The Head Cook reports to the Bar Manager and takes day-to-day food direction from the Kitchen Manager. This role assists the Kitchen Manager&mdash;currently the sole back-of-house team member&mdash;with the successful execution of our limited small plates and dessert menu, and serves as the primary backup and coverage for the Kitchen Manager when they are unavailable. Like the Kitchen Manager, this role prioritizes food safety, recipe adherence, cost control, and efficient BOH operations, including a significant share of the dishwashing duties. When covering for the Kitchen Manager, the Head Cook independently runs the kitchen to the same standards.Time Commitment The Lounge's regular hours are Thursday, Friday, and Saturday 5pm to 10pm. The typical work schedule is Thursday-Saturday 3:30pm-11:30pm with 3-6 hours of additional prep time required weekly. This prep time will be scheduled weekly at the Bar Manager's discretion.Primary Duties and ResponsibilitiesFood PrepDaily Operations<ul><li>Under the direction of the Kitchen Manager, execute all BOH prep tasks (e.g., dish portioning, sauce batching, scheduling prep time as needed.)</li><li>Prepare, plate, and expedite all food menu items to established specifications and quality standards during service (5 PM &ndash; 10 PM). Maintain portion control and waste tracking to ensure each plate uses exact, predetermined amounts of ingredients.</li><li>Call plates as they are ready and organize tickets.</li><li>When serving as backup for the Kitchen Manager, independently execute all of the above food prep, plating, and expediting duties to the same specifications and quality standards.</li><li>In consultation with the Kitchen Manager and Bar Manager, adjust methods based on specific guest comments or requests (e.g., &quot;The Flatbread was too salty&quot; or &quot;it took too long to receive my meal&quot;)</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager with weekly food inventory counts, tracking daily waste/spoilage, and maintaining strict portion control (to meet target food costs)</li><li>Assist the Kitchen Manager with drafting the weekly food order for General Manager and Owner approval.</li><li>Receive and check food deliveries as needed, verifying invoice accuracy, and storing products immediately using FIFO standards.</li><li>Adjust recipes and workflow, as directed by the Kitchen Manager, to improve speed and accuracy of each dish.</li></ul>As needed<ul><li>Assist Bartender with cutting garnishes, making syrups, juicing citrus, etc.</li><li>Collaborate with team on research and development of new menu concepts and workflow improvements.</li><li>Assist the Kitchen Manager and Bar Manager, as needed, with training staff on basic food preparation and service standards and logging guest comments and requests.</li></ul>Maintenance and AdministrationDaily Operations<ul><li>Share responsibility with the Kitchen Manager for operating the dish washing station, dishwashing during peak rushes to clean plates rapidly, final cleanup of dishwashing station, and washing all BOH equipment.</li><li>Kitchen cleaning tasks that cannot be done during service.</li><li>When covering for the Kitchen Manager, assume primary responsibility for the dishwashing station and BOH cleanup.</li></ul>Weekly Operations<ul><li>Assist the Kitchen Manager in ensuring the kitchen and all kitchen equipment are clean and properly maintained (e.g., thermometers are calibrated, oven is clean, refrigerator is clean, etc.).</li><li>Assist with kitchen deep cleaning weekly.</li><li>Submit requests for cleaning and kitchen equipment and supplies to the Kitchen Manager and Bar Manager.</li></ul>As needed<ul><li>Assist the Kitchen Manager with ensuring all BOH fire safety logs are current.</li><li>Assist Bartender with the quick-turnaround washing of essential barware (coupes, rocks glasses), breakdown and deep cleaning of the bar station nightly.</li><li>Assist the Bar Manager with ensuring all restaurant interior and exterior spaces are in good working order (e.g., property's facilities, porches, parking areas, and sidewalks are kept clean, neat, and free of debris, and that garbage/trash is regularly and properly disposed of). Report facility needs to the Bar Manager.</li></ul>Position Requirement<ul><li>Minimum 1-2 years of cooking or high-volume food prep experience (commercial kitchen experience preferred).</li><li>Knowledge of proper food handling, storage, and safety protocols (Food Handler certification is a plus).</li><li>Ability to work efficiently in a small space, manage the dishwashing station, and prioritize tasks during peak service.</li><li>Ability to work independently and run the kitchen to standard when covering for the Kitchen Manager.</li><li>Reliable and punctual attendance for all shifts.</li><li>Exceptional customer service and communication skills.</li><li>Food safety certifications preferred, but training will be provided as needed.</li></ul>Compensation and Incentives The Head Cook will be paid an hourly wage of $14/hour for up to 31 hours/week. Pay periods are weekly, with checks distributed on or as close to each Monday as possible.Time Off The Head Cook will coordinate scheduling needs with the Bar Manager. Both the Inn and the Lounge are closed for the weeks of Thanksgiving and Christmas/New Years during which times staff will enjoy unpaid time off.Pay: $14.00 per hourExpected hours: No more than 31.0 per weekWork Location: In person

Head Cook - Yard Office Lounge

Hudson Manpower

<div>We are hiring an experienced Asst Restaurant Manager for a reputed restaurant group in Kuwait.<h4 class="jobSectionHeader">
Key Responsibilities</h4><ul><li>Assist in managing overall restaurant operations and daily activities</li><li>Supervise front-of-house staff and ensure smooth service operations</li><li>Ensure high standards of customer service and guest satisfaction</li><li>Handle customer complaints and resolve issues professionally</li><li>Support staff scheduling, training, and performance monitoring</li><li>Coordinate with kitchen and bar teams for efficient operations</li><li>Monitor food quality, presentation, and service standards</li><li>Assist in inventory control, stock management, and cost control</li><li>Ensure compliance with hygiene, safety, and company SOPs</li><li>Support in preparing operational and sales reports</li><li>Maintain restaurant cleanliness, ambiance, and service quality</li><li>Assist in achieving sales targets and operational goals</li></ul>
 Benefits:
✔ Attractive Salary
✔ Accommodation &amp; Transportation<ul><li> 
Diploma/Degree in Hotel Management or Hospitality preferred</li><li>Minimum 4&ndash;6 years of experience in restaurant operations</li><li>At least 1&ndash;2 years of experience in a supervisory or assistant management role</li><li>Strong leadership and team management skills</li><li>Good communication and customer service abilities</li><li>Experience in fine dining or high-volume restaurant operations preferred</li><li>Knowledge of POS systems and restaurant reporting</li><li>Ability to work under pressure and manage busy operations</li><li>Gulf experience preferred</li></ul></div>

Asst Restaurant Manager - Kuwait

MUMBAI DARBAR RESTAURANT

We are looking for a highly skilled and passionate Head Chef specializing in Indian cuisine to lead our kitchen team. The ideal candidate will have deep knowledge of traditional and regional Indian dishes, including North Indian, South Indian, and/or contemporary fusion styles. You will be responsible for menu development, maintaining food quality, leading the kitchen staff, and ensuring compliance with hygiene and safety standards.Key Responsibilities<ul><li>Lead and manage all kitchen operations for an authentic Indian culinary experience.</li><li>Design and regularly update menus that reflect seasonal availability and regional Indian flavors.</li><li>Prepare and supervise the cooking of a wide variety of Indian dishes including curries, tandoori, biryani, dosa, and street-food-inspired specialties.</li><li>Manage kitchen staff: training, scheduling, and performance oversight.</li><li>Ensure consistent food quality, taste, and presentation standards.</li><li>Oversee ordering, inventory, and stock control of spices, produce, and specialty ingredients.</li><li>Control food cost and minimize waste without compromising quality.</li><li>Ensure kitchen cleanliness, hygiene, and food safety compliance with all local health regulations.</li><li>Collaborate with management on pricing, menu planning, and event catering.</li><li>Stay updated with culinary trends in Indian cuisine and implement innovative techniques where appropriate.</li></ul>Qualifications<ul><li>Proven experience as a Head Chef or Senior Chef in an Indian restaurant or hospitality environment.</li><li>Expert knowledge of Indian spices, cooking techniques, and traditional recipes.</li><li>Culinary degree or formal training in Indian cuisine preferred.</li><li>Familiarity with tandoor operation, curries, breads, and Indian desserts.</li><li>Strong leadership, team management, and communication skills.</li><li>Experience managing kitchen costs, inventory, and supplier relationships.</li><li>Ability to work under pressure in a fast-paced environment.</li><li>Understanding of food hygiene and health &amp; safety regulations.</li></ul>Preferred Skills<ul><li>Experience with regional Indian cuisines (e.g., Punjabi, Hyderabadi, South Indian, Bengali, Rajasthani, Goan, etc.).</li><li>Ability to create modern or fusion interpretations of Indian dishes.</li><li>Experience in menu costing, budgeting, and kitchen software tools.</li><li>Creativity in food styling and presentation.</li></ul>Working Conditions<ul><li>Busy kitchen environment with peak periods during evenings and weekends.</li><li>Physically demanding role requiring standing for extended periods.</li><li>Must be flexible with schedule, including nights, weekends, and holidays.</li></ul>Job Type: Full-timePay: QAR3,000.00 - QAR5,000.00 per monthWork Location: In person

Head Chef/Manager India Cuisine

Stack 571 Burger and Whiskey Bar

About us:Stack 571 Burger &amp; Whiskey Bar at the Village at Totem Lake is looking for an Assistant Kitchen Manager who can lead a team to success through their leadership and skills.Competitive Salary (salary based on experience and track record of results).160 hours (3 weeks + ) Accrued Annual PTOSet schedule with 2 consecutive days offMedical/Vision/Dental benefits available immediatelyFood &amp; Meal BenefitsDevelopment opportunities in a growing companyQualifications:<ul><li>2 years in a high volume, full-service restaurant. Manager experience REQUIRED with knowledge of ordering, scheduling, menu execution and Food Health and Safety regulations</li><li>Must have strong leadership skills and abilities.</li><li>Ability to manage, lead, train, and develop people</li><li>Strong communication skills</li><li>Must be dependable, reliable and motivated.</li><li>Must be outgoing, personable, and reliable with a strong sense of hospitality.</li></ul>How to apply:If you believe Stack 571 Burger and Whiskey Bar to be a positive career move for you, please reply to this posting and we will review your resume.About us:THE VIEW FROM OVER HERE IS PRETTY DARN GOOD. We&rsquo;ve got a nice little spot picked out for you, too. Stack 571 Burger and Whiskey Bar&trade; has an atmosphere that only true experts in living life to the fullest would appreciate. Join us and experience a gourmet burger the likes of which even you, adventurous spirit, have never seen. Taste our hand-selected gallery of fine whiskeys from people who make it their legend to craft only the best. But you don&rsquo;t need convincing &ndash; you know a good time when you see one.Learn more about us: http://www.stack571.com/We sincerely appreciate you taking the time to consider the opportunities Stack 571 has to offer. We look forward to hearing from you.A background check will be conducted.Job Type: Full-time (compensation based on a 50-hour work week). Must be available nights, weekends and holidays.Stack Burger LLC is an equal-opportunity employer.Job Type: Full-timeWe sincerely appreciate you taking the time to consider the opportunities Stack Burger has to offer. We look forward to hearing from you.A background check will be conducted. Stack Burger LLC is an equal-opportunity employer.Pay: $60,000.00 - $67,000.00 per yearBenefits:<ul><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li><li>Vision insurance</li></ul>Shift:<ul><li>10 hour shift</li><li>Day shift</li><li>Night shift</li></ul>Job Type: Full-timePay: $60,000.00 - $67,000.00 per yearBenefits:<ul><li>Dental insurance</li><li>Employee discount</li><li>Health insurance</li><li>Paid time off</li><li>Paid training</li></ul>Shift:<ul><li>10 hour shift</li><li>Day shift</li><li>Evening shift</li></ul>Work Location: In person

Assistant Kitchen Manager

IHG Hotels & Resorts

<div>About Us
As the world's largest family of luxury hotels, we all take great pride in being genuine ambassadors of the InterContinental&reg; brand.
Shaped by decades of international know-how and local insights, our passion for luxury travel spans cultures and customs. Inspiring us to create warm and sophisticated experiences for those seeking a richer perspective on the world. Each of our hotels cultivates a distinctive style and ambience where we embrace every opportunity to give our guests a personal and enriching experience.
If you'd like to embrace a wider world of experiences and opportunities, we'd like to welcome you to the world's most international luxury hotel brand.
Located on Doha's longest private beach and nestled in landscaped gardens, the InterContinental Doha Beach &amp; Spa features 12 restaurants, a range of recreational facilities, a free-form swimming pool, and the world-class Spa InterContinental.
Situated in an exclusive location, minutes from downtown Doha and major government and corporate offices and within minutes to the Doha Exhibition and Convention Centre, City Center Mall, and Doha Golf Club, our properties offer distinctive surroundings which will forever redefine luxury.
Located within the InterContinental Doha Beach &amp; Spa in West Bay Lagoon, Mykonos Restaurant offers a contemporary Greek-taverna dining experience in a luxurious setting. The d&eacute;cor evokes the feel of the Greek islands, using whites and blues, with an expansive terrace overlooking the pool and Arabian Sea. Live bouzouki music and vibrant ambiance add to the dining experience on select evenings.
Your Day to Day
We are seeking an experienced and passionate Chef de Cuisine to lead the culinary vision of our signature Greek restaurant Mykonos. As part of our award-winning Food &amp; Beverage team, you will bring authentic flavors, creative techniques, and leadership excellence to deliver an elevated dining experience for our guests.
Key Responsibilities<ul><li>
Lead the kitchen operations of the Greek restaurant, ensuring exceptional food quality, presentation, and consistency.</li><li>
Develop seasonal and innovative menus that reflect Greek culinary traditions with a modern twist.</li><li>
Manage and train a diverse culinary team, fostering a positive and high-performing work environment.</li><li>
Oversee food cost control, inventory management, and kitchen budgeting in alignment with hotel standards.</li><li>
Collaborate closely with F&amp;B leadership to elevate guest satisfaction and maintain high brand standards.</li><li>
Ensure compliance with HACCP, hygiene, and safety protocols at all times.</li><li>
Maintain strong relationships with suppliers and ensure sourcing of premium, authentic ingredients.</li></ul>
What We Need From You
Ideally, you'll have some or all of the following competencies and experience we're looking for:<ul><li>
Minimum 3&ndash;5 years of experience in a similar role within a luxury hotel or standalone upscale restaurant.</li><li>
Expertise in Greek cuisine, including traditional techniques, regional ingredients, and contemporary trends.</li><li>
Strong leadership, communication, and team-building skills.</li><li>
Proven ability to manage high-volume operations with attention to detail and creativity.</li><li>
Culinary degree or equivalent professional certification preferred.</li></ul>
What We Offer
We&rsquo;ll reward all your hard work with competitive salary and benefits.
Join us and you&rsquo;ll become part of the global IHG family &ndash; and like all families, all our individual team members share some winning characteristics. As a team, we work better together &ndash; we trust and support each other, we do the right thing and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests as well as always looking for ways to improve - visit www.careers.ihg.com to find out more about us.
So go on - show us how your passion and personality are the perfect fit to deliver memorable experiences to our guests.
Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today.</div>

Chef de Cuisine - Greek Restaurant

Hyatt Place Al Ula

<div><div><h2 class="jobSectionHeader">Summary</h2>
<div>We are looking for an experienced Restaurants Team Leader to support the opening of Hyatt Place AlUla.
 
 
Hyatt Place AlUla represents a significant milestone in Hyatt&rsquo;s expansion across the region and will feature 215 guestrooms, two food and beverage outlets, meeting space, swimming pool and a fitness center appealing to both leisure and business travelers.
 
 
Your Role
 
 
As the Team Leader &ndash; Main Restaurant Service, you&rsquo;ll support the restaurant operations by supervising the service team, ensuring smooth daily service, maintaining high guest satisfaction standards, and delivering a consistent and memorable dining experience within the Food &amp; Beverage department.
 
 
Key Responsibilities
 
 
&middot; Supervise and coordinate daily restaurant service operations within the main dining outlet
 
&middot; Lead, guide, and support waiters and service colleagues during service periods
 
&middot; Ensure smooth table setup, guest seating, order taking, and food &amp; beverage delivery
 
&middot; Monitor service quality and ensure compliance with hotel standards and SOPs
 
&middot; Assist in managing guest flow to ensure efficient seating and service turnaround
 
&middot; Handle guest feedback, requests, and complaints in a professional and timely manner
 
&middot; Coordinate closely with kitchen and bar teams to ensure smooth service execution
 
&middot; Train and support team members to maintain service excellence and product knowledge
 
&middot; Ensure cleanliness, hygiene, and proper setup of the restaurant at all times
 
&middot; Support inventory control of operating equipment and service supplies
 
&middot; Support pre-opening restaurant setup and operational readiness
</div></div><div><h2 class="jobSectionHeader">Qualifications</h2>
<div>Qualifications
 
 
&middot; Previous experience in restaurant service within hotels or high-volume F&amp;B operations
 
&middot; Supervisory or team leadership experience is preferred
 
&middot; Strong knowledge of food &amp; beverage service standards and etiquette
 
&middot; Excellent guest service and communication skills
 
&middot; Ability to work in a fast-paced and high-pressure environment
 
&middot; Strong leadership and team coordination abilities
 
&middot; Good problem-solving and decision-making skills
 
&middot; Attention to detail and service excellence mindset
 
&middot; Excellent English communication skills</div></div></div>

Restaurant Team Leader

Marriott International

<div>Additional Information 
Job Number26071510 
Job CategoryFood and Beverage &amp; Culinary 
LocationArea 1 Al Aqeeq Street Financial District, Riyadh, Saudi Arabia, Saudi Arabia, 13519 
ScheduleFull Time 
Located Remotely?N 
Position Type Management 
<div><div>JOB SUMMARY 
Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Assists in the daily supervision restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction. Determines training needed to accomplish goals, then implements plan. 
CANDIDATE PROFILE 
Education and Experience
<ul><li>High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.</li></ul>
OR
<ul><li>2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.</li></ul> 
CORE WORK ACTIVITIES 
Assisting in Management of Restaurant Team
<ul><li>Handles employee questions and concerns.</li></ul>
<ul><li>Monitors employees to ensure performance expectations are met.</li></ul>
<ul><li>Provides feedback to employees based on observation of service behaviors.</li></ul>
<ul><li>Assists in supervising daily shift operations.</li></ul>
<ul><li>Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager.</li></ul>
<ul><li>Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results.</li></ul> 
Conducting Day-to-Day Restaurant Operations
<ul><li>Ensures all employees have proper supplies, equipment and uniforms.</li></ul>
<ul><li>Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels.</li></ul>
<ul><li>Ensures compliance with all restaurant policies, standards and procedures.</li></ul>
<ul><li>Monitors alcohol beverage service in compliance with local laws.</li></ul>
<ul><li>Manages to achieve or exceed budgeted goals.</li></ul>
<ul><li>Performs all duties of restaurant employees and related departments as necessary.</li></ul>
<ul><li>Opens and closes restaurant shifts.</li></ul> 
Providing Exceptional Customer Service
<ul><li>Interacts with guests to obtain feedback on product quality and service levels.</li></ul>
<ul><li>Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met.</li></ul>
<ul><li>Encourages employees to provide excellent customer service within guidelines.</li></ul>
<ul><li>Handles guest problems and complaints, seeking assistance from supervisor as necessary.</li></ul>
<ul><li>Strives to improve service performance.</li></ul>
<ul><li>Sets a positive example for guest relations.</li></ul>
<ul><li>Assists in the review of comment cards and guest satisfaction results with employees.</li></ul>
<ul><li>Meets and greets guests.</li></ul> 
Conducting Human Resource Activities
<ul><li>Supervises on-going training initiatives.</li></ul>
<ul><li>Uses all available on the job training tools for employees.</li></ul>
<ul><li>Communicates performance expectations in accordance with job descriptions for each position.</li></ul>
<ul><li>Coaches and counsels employees regarding performance on an on-going basis.</li></ul> 
Additional Responsibilities
<ul><li>Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.</li></ul>
<ul><li>Analyzes information and evaluating results to choose the best solution and solve problems.</li></ul>
<ul><li>Assists servers and hosts on the floor during meal periods and high demand times.</li></ul>
<ul><li>Recognizes good quality products and presentations.</li></ul>
<ul><li>Supervises daily shift operations in absence of Restaurant Manager.</li></ul></div><div> 
</div>At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.
W Hotels&rsquo; mission is to Ignite Curiosity, Expand Worlds. We are a place to experience life. We&rsquo;re here to open doors and open minds. We are constantly inspired by new faces and new experiences. A tuned-in, up-for-anything spirit is at our core and has made us renowned for reinventing the norms of luxury around the globe. Whatever/Whenever is our culture and service philosophy that brings our guests&rsquo; passions to life. If you are original, innovative, and always looking towards the future of what&rsquo;s possible, welcome to W Hotels. In joining W Hotels, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.</div></div>

AsstMgr-Restaurants

Search 10000+ Restaurant kitchen and service manager jobs near you this June. New roles added regularly across leading industries. Apply today.