Jobs at NEXDINE Hospitality

Supervises front-of-house and daily dining operations, ensuring customer satisfaction, food presentation, safety, sanitation, scheduling, staffing, inventory, and budget compliance. Supports catering event planning, setup, breakdown, menu coordination, and client meetings. Trains and supervises cooks, servers, and utility staff while maintaining service and company standards.

Manages accounts receivable activities, including invoice processing, collections, billing analysis, payment application, reconciliations, refunds, and financial reporting. Uses Workday ERP and Excel to maintain aging and cash application reports, investigate discrepancies, and resolve billing issues with customers and internal finance, operations, and sales teams.

Provides executive leadership for financial performance, operations, client relationships, and profitable growth across a regional food service and hospitality territory. Leads budgets, forecasting, client reviews, renewals, strategic growth, talent development, succession planning, and operational initiatives. Ensures consistent food quality, hospitality standards, health and safety compliance, sanitation, brand execution, and continuous improvement across multiple units.

Manage and oversee front-of-house operations, staff scheduling and training, customer service and event coordination. Ensure food quality, safety, sanitation, inventory control, financial reporting, and client satisfaction for catering and dining services.

Supervise daily Garden Market operations, deliver excellent customer service, operate POS, manage inventory and merchandising, maintain cleanliness and food-safety compliance, train and oversee staff, support kitchen and catering as needed, and maintain sales and inventory records.

Supervise daily dining operations, ensure guest satisfaction, oversee food presentation and safety, assist with staffing, scheduling, inventory, event coordination, and basic financial recordkeeping. Train and supervise front- and back-of-house staff and support Chef/Manager in menu, production, and vendor tasks to maintain operational standards.

Lead and improve operational efficiency, revenue, margins, and client retention across multi-site hospitality programs. Oversee P&L, manage and coach operations teams, implement process changes, negotiate contracts, and maintain client relationships while ensuring operational excellence and staff development.