Jobs at Village Inn

Oversee daily restaurant operations, ensuring food safety and regulatory compliance; manage inventory, costs, sales records, and equipment maintenance; supervise staff, handle customer issues, collaborate on menus, and prepare operations reports for regional management.

Oversee daily restaurant operations including food preparation, health and safety compliance, customer service, inventory and purchasing, cash and sales recordkeeping, equipment inspections and maintenance scheduling, menu collaboration with chefs, and reporting to regional management. Handle customer complaints and ensure regulatory compliance for alcoholic beverages.

Manage daily restaurant operations including food safety compliance, customer service and complaint resolution, inventory and cost control, staff supervision, scheduling, equipment maintenance, reporting to regional manager, and collaborating on menus to ensure smooth front-of-house performance.

Coordinate plate presentation and timing between kitchen and front-of-house, ensure recipe adherence and food temperature, keep line stocked and clean, and manage order pace to reduce waste and maintain productivity.

Manage day-to-day kitchen operations including ordering supplies, supervising and training staff, overseeing food preparation, maintaining inventory, scheduling shifts, ensuring safety and sanitation compliance, and tracking costs and reports.

Coordinate timely assembly and presentation of food orders, maintain kitchen cleanliness and stock, enforce recipe and temperature standards, direct runners/servers, and manage pace and organization during service.

Assist the General Manager in all aspects of restaurant operations to increase sales and guest loyalty. Oversee staff hiring, training, scheduling, and performance for 20–50 non-exempt employees, ensure safety, sanitation, equipment maintenance, financial targets, audit compliance, deposits, and flexible shift coverage.

Coordinate kitchen order flow to ensure timely, correctly plated, and properly heated food delivery; maintain clean, stocked, and organized line; communicate with servers and runners; anticipate needs and uphold safety and quality standards.

Coordinate kitchen and service staff to ensure timely, properly presented food orders; maintain pace, cleanliness, stock supplies, follow recipes and safety, and support productivity.

Coordinate timely plating and delivery of food, ensure recipe adherence and proper temperature, maintain a clean, organized line, stock supplies before rushes, and direct servers/runners to ensure orders go out together while meeting productivity and safety standards.

Coordinate timely assembly and presentation of menu items, direct servers/runners for order delivery, maintain kitchen cleanliness and stock, follow recipes and temperature standards, and support efficient, safe, organized service during shifts.

Coordinate food plating and timely delivery by directing servers/runners, ensure recipe adherence and proper temperature/presentation, maintain kitchen cleanliness and stock, work briskly and organized, prioritize safe food handling, and support productivity during all shifts.

Coordinate timely, accurate plating and delivery of food orders, ensuring recipe adherence, proper temperature, and presentation. Maintain kitchen cleanliness, stock supplies, and a steady pace while directing servers and food runners. Prioritize safety, organization, and productivity during service.

Coordinate timely assembly and presentation of food orders, maintain pace and organization on the line, ensure recipe adherence and food temperature, keep kitchen clean and stocked, direct servers/food runners, and manage productivity during service.

Ensure timely, accurate assembly and presentation of food orders; coordinate servers and runners so orders leave together; maintain pace, cleanliness, stock, and safety; follow recipes and temperature standards; anticipate needs and keep the line organized during service.

Assist the General Manager to run profitable restaurant operations: recruit, train, schedule and supervise staff; maintain safety, sanitation and equipment; ensure quality guest service and financial targets; manage audits, deposits, and shift-level corrective actions; work flexible hours and represent company standards.

Coordinate kitchen and service flow to ensure timely, properly presented food; maintain pace, cleanliness, organization, and stock; enforce recipe adherence and food safety; communicate with servers and runners to deliver complete orders efficiently.

Coordinate kitchen flow to ensure timely, properly plated food orders. Direct servers/runners to send complete orders, enforce recipe and temperature standards, maintain cleanliness and stock, work efficiently under pressure, and support team communication and safety.

Coordinate kitchen order flow to ensure timely, correctly presented plates at proper temperature; maintain kitchen cleanliness, stock supplies, and organize staff to meet production and quality standards.

Coordinate kitchen flow to ensure timely, correctly plated orders; maintain cleanliness and stock; communicate with servers/runners; follow recipes and food safety; work efficiently during rushes.