Jobs at Anchor Point Management Group

Serve as on-site lead supporting doctors and Wellness Coordinators to ensure smooth clinic operations, coach staff, drive sales and retention, handle escalations, manage POS transactions, and maintain clinic standards and patient experience.

Train into a manager role supervising shifts: maintain financial controls, coach and train employees, ensure reliable attendance and hygiene, communicate effectively, and work flexible hours across all shifts.

Department Manager oversees Heart of House, Bar, or Hospitality areas; responsible for staffing, hiring, training, scheduling, inventory, food and beverage quality, safety, P&L and guest experience. Ensures compliance with food safety and alcohol service rules, manages costs, conducts administrative duties, motivates team, handles guest complaints, and supports General Manager in operational and performance management.

Manage a restaurant department (Heart of House, Bar, or Hospitality), supervise staffing, training, inventory, quality, and safety. Control costs, analyze performance metrics, handle vendor relations, and assist the General Manager with day-to-day operations and team development.

Manage a restaurant department (Heart of House, Bar, or Hospitality) including staffing, training, inventory, food and beverage quality, safety, P&L oversight, scheduling, vendor relations, and guest experience. Support the General Manager and ensure compliance with regulations and company standards.

Manage a restaurant department (Heart of House, Bar, or Hospitality) overseeing staffing, training, schedules, food and beverage quality, inventory and cost control, guest experience and complaint resolution, P&L analysis, safety and regulatory compliance, and daily administrative tasks to meet performance targets.

Manage a restaurant department (Heart of House, Bar, or Hospitality): staff hiring, training, scheduling, inventory, quality control, food and beverage cost management, safety and compliance, guest satisfaction, and assisting the General Manager to improve profitability and operations.

Oversee a restaurant department (Heart of House, Bar, or Hospitality) by managing staff, training, inventory, quality, safety, and P&L performance. Hire, schedule, coach team members, enforce standards, handle guest complaints, and support the General Manager to drive sales and profitability.

Manage a restaurant department (Heart of House, Bar, or Hospitality) overseeing staffing, training, quality, inventory, vendor relations, food and beverage cost control, safety/compliance, guest experience, and departmental P&L. Assist the General Manager, create schedules and incentive programs, perform administrative duties, and ensure adherence to food, bar, and service standards.

Department Manager oversees shift operations for Heart of House, Bar, or Hospitality: staffing, hiring, training, inventory, vendor relations, food and beverage quality, safety and regulatory compliance, P&L and labor management, guest experience, and team development to improve profitability.

Prepare and serve coffee and premixed drinks, take orders and payments via POS, maintain cleanliness and stock, provide friendly customer service, follow safety and sanitation protocols, and perform physical tasks like lifting and working outdoors.

Manage a restaurant department (Heart of House, Bar, or Hospitality) overseeing staff hiring, training, scheduling, inventory, quality control, safety, and P&L performance. Support the General Manager, drive guest satisfaction, ensure compliance, and execute promotions and food/beverage rollouts.

Manage Heart of House, Bar, or Hospitality departments overseeing shift operations, staffing, hiring, training, scheduling, inventory, vendor relations, food and beverage quality, cost control, safety/compliance, P&L analysis, guest experience resolution, and equipment/administrative tasks. Support General Manager and develop team members.

Manage shift operations for Heart of House, Bar, or Hospitality: hire, train and develop staff; control inventory, food and beverage quality, and costs; ensure compliance with safety and alcohol regulations; run schedules, P&L actions, vendor relations, equipment maintenance, guest experience, and certification requirements.

Lead a restaurant department (Heart of House, Bar, or Hospitality) overseeing staff hiring, training, scheduling, inventory, quality, safety, and profitability. Support the General Manager, enforce standards, manage vendor relationships, and handle administrative tasks and guest issues to improve service and financial performance.

Manage a restaurant department (Heart of House, Bar, or Hospitality), oversee staffing, training, inventory, food and beverage quality, safety and compliance, control costs and labor, support guest experience programs, and assist the General Manager with operations and performance improvement.

Train and supervise restaurant staff while performing hands-on operational duties. Ensure food quality, cleanliness, cash handling, inventory, scheduling, safety, and meet sales and labor targets.

Manage a restaurant department (Heart of House, Bar, or Hospitality) including staffing, training, inventory, food and beverage quality, safety, scheduling, cost control, and guest satisfaction. Assist the General Manager with shift operations, performance management, vendor relations, and administrative tasks while enforcing compliance and driving sales and profitability.

Prepare and produce all menu items across Chip, Grill, Shake, Southwest, and Expo stations. Perform prep, portioning, fryer and grill maintenance, cold-rail stocking, sauce management, food quality checks, and ensure sanitation and FIFO/FDIR compliance. Coordinate food presentation and timely delivery with front-of-house, complete shift-change cleaning and inventory tasks, and support other stations as needed.

Manage a restaurant department (Heart of House, Bar, or Hospitality): hire, train, schedule staff, control inventory and costs, ensure food and service quality, enforce safety and compliance, assist GM, and drive sales and guest satisfaction.