311 hospitality jobs found in west virginia

The Taco Bell Team Member is the first face that customers see when they walk through the door or first voice they hear when they place a drive-thru order so YOU will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. This is a very important job for a friendly, helpful individual who enjoys working in a fast-paced environment and paying attention to detail. Key responsibilities include taking orders or preparing food, assisting in resolving any service or food issues, maintaining food-safety standards and maintaining a clean, safe work and dining environment. A successful candidate will have a clean and tidy appearance, good work habits and a positive attitude. If you want to build a great career while providing fast, fun and friendly service to our customers, Taco Bell is the place to learn, grow and succeed! Brand: Taco Bell Address: 111 Kinetic Park Drive Huntington, WV - 25701 Property Description: Huntington WV Property Number: 034597

Our Panera cafes are upscale, friendly cafes which feature freshly baked breads and pastries. We serve made-to-order soups, salads and sandwiches as well as specialty espresso beverages. Were known for our artisan breads, quality soups, salads and sandwiches, resulting in a grease and alcohol-free environment for our team members. No Fryers and No Late Nights. We take pride in every aspect of our work and perform it with energy and enthusiasm. We need strong team players, with a commitment to serving our guests and creating the warm and friendly atmosphere that Panera is known for. As an Assistant Manager at Panera Bread you would be responsible for providing outstanding leadership to your team. You must maintain high standards of restaurant cleanliness, sanitation, food quality, and facility management. You will assist the General Manager with daily operating procedures, such as maintaining cafe operations, ensuring product quality, maximizing financial contributions, and supervising the development of the Shift Supervisors and hourly cafe team members. What else is in it for you? A lot! Competitive pay, meal discounts, paid time off, health insurance, 401(k), bonus, career growth opportunities and flexible scheduling. We're passionate about you and want you on our team! Physical Standards: Ability to stand and exert mobility in a fast-pace environment for up to ten (10) hours in length; frequent reaching, bending, squatting and stooping; ability to safely lift and carry up to 50 pounds repetitively For a copy of Flynn Restaurant Groups Workplace Privacy Notice, please visit Brand: Panera Bread Address: 1410 N. Eisenhower Drive, Suite A Beckley, WV - 25801 Property Description: 4004 - Beckley DT - Beckley, WV Property Number: WV08

Team Member Opportunity Awaits! Carrols owns and operates more than 800 Burger King Restaurants, and we need great people on our team! As a Team Member, you will become an important member of a fast-paced team that serves up the best burgers around and has a great time doing it! At Burger King you are not only making food, but also making friends that work together to help customers have it their way. What Does a TEAM MEMBER do? Serves our sizzling burgers to hungry customers Welcomes the customer, takes accurate orders and manages their payments operating a cash register Restrooms, dining area and kitchen all need to be kept clean and meet safety and health standards Our stores get flaming busy! Our Team Members need be able to work as a team in a fast paced environment to keep our guests happy and full. Your part of the team effort includes packaging food and drinks, and making sure the restaurant is clean and maintains health and safety standards. We always want our customers to be happy, so you may have to answer a question or two, or resolve issues every once in a while. Our People are Made To Order We are looking for awesome people to be on our team! You must be at least 16 years old You must be able to work in a fast-paced environment with your team Working Hard! The Team Member Position requires several physical demands including: Remaining on your feet for several hours at a time Lifting and carrying up to 25 pounds Manual dexterity as it pertains to pressing and grabbing Ability to communicate and read Frequent bending, kneeling, stooping and reaching Carrols Cares We start our Team Members with competitive pay. Have it your way and enjoy flexible scheduling and sizzling benefits! Carrols participates in the BKC student scholarship program started by the founder, Jim McLamore. Jim believed in higher education and so do we! By awarding over $7 million in scholarships to over 24,000 students each year, BKC plays a big part in making students' dreams of going to college a reality! Real Good Food Carrols is committed upholding the Burger King Brand and to serving our customers the exact sandwich they want, made to order and delivered quickly by a friendly team member! Success never tasted so good! If you want to unwrap your new career in a business that sizzles with potential, and have a great time doing it, click APPLY to submit your application today! Brand: Burger King Address: 1403 Main St Follansbee, WV - 26037 Property Description: Burger King #01087|R01|Lashley Property Number: 01087

Basic Function: The Hourly Manager delivers the Customer Promise through direction of crew, customer service and operations during assigned shifts. The Hourly Manager is responsible for restaurant operations during assigned shifts when the RM is not present. Responsibilities: Leads Shift Operations: Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines. Provides production direction to crew in a clear, concise way (Leads Others) Sets an example for crew by working hard to implement shift plan ensure swift and smooth production (Gets Results) Identifies and solves bottlenecks in food preparation and Customer Promise delivery to increase speed of service (Solves Problems) Demonstrates patience and a positive attitude with crew while delegating tasks and giving instructions (Influences Others) Leads Customer Promise Delivery: Motivates crew members to exceed customer expectations with food friendly service in clean surroundings. Makes a professional impression on customers and crew through positive, courteous, and friendly attitude (Influences Others) Works with crew to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner (Influences Others/Solves Problems) Directs crew to take pride in the details of delivering the Customer Promise and Brand Delivery Standards (Gets Results) Demonstrates flexibility to meet different team needs to ensure Customer Promise delivery (Can Play Many Roles) Builds Crew Talent: Directs, trains and motivates crew members during shift on each of the workstations as needed to enhance restaurant results. Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to KB/BKC standards (Leads People) Assists RM's in training crew members on workstations and making them feel their contributions are valuable (Leads People) Sets challenging goals for self and crew during shift and ensures accountability Assists with Restaurant Compliance: Adheres to compliance of government regulations, food safety, operations and KB/BKC policies and procedures relating to all activities in the restaurant during the shift. Directs crew members to do what it takes to maintain restaurant and equipment cleanliness and sanitation standards (Gets Results) Takes initiative to immediately report violations of safety, sanitation or security policies to restaurant management and perform short-term solutions (Has Expertise/Shows Drive) Motivates crew members to comply with loss control procedures and to maintain a safe and secure environment for customers and other crew members (leads People) Demonstrates to restaurant management that he/she can be relied upon to maintain compliance during shift {Influences Others) Assists with Profit and Loss: Follows marketing plan and cash control/security procedures and helps to maintain inventory and labor costs. Completes checklists and procedures for cash reporting, inventory control, and scheduling during shift (Has Expertise) Seeks coaching from others to increase understanding of restaurant financial controls (Learns Quickly) Helps to remove performance barriers and provides resources for crew and restaurant to perform well {Solves Problems) Qualifications: Must be at least (18) years of age. High school diploma or equivalent. English language proficiency that enables speech clarity and proficient verbal and written comprehension Basic Math Skills The incumbent has completed the following internal certification training programs or is willing to complete them within the timeframe prescribed by KB Fast Foods, including but not limited to: Basic Management Training {BMT), and Serve Safe. Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 2 East Walmart Lane Grafton, WV - 26354 Property Description: 1220-East Walmart Lane-Grafton, WV Property Number: TA

Basic Function: The Hourly Manager delivers the Customer Promise through direction of crew, customer service and operations during assigned shifts. The Hourly Manager is responsible for restaurant operations during assigned shifts when the RM is not present. Responsibilities: Leads Shift Operations: Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines. Provides production direction to crew in a clear, concise way (Leads Others) Sets an example for crew by working hard to implement shift plan ensure swift and smooth production (Gets Results) Identifies and solves bottlenecks in food preparation and Customer Promise delivery to increase speed of service (Solves Problems) Demonstrates patience and a positive attitude with crew while delegating tasks and giving instructions (Influences Others) Leads Customer Promise Delivery: Motivates crew members to exceed customer expectations with food friendly service in clean surroundings. Makes a professional impression on customers and crew through positive, courteous, and friendly attitude (Influences Others) Works with crew to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner (Influences Others/Solves Problems) Directs crew to take pride in the details of delivering the Customer Promise and Brand Delivery Standards (Gets Results) Demonstrates flexibility to meet different team needs to ensure Customer Promise delivery (Can Play Many Roles) Builds Crew Talent: Directs, trains and motivates crew members during shift on each of the workstations as needed to enhance restaurant results. Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to KB/BKC standards (Leads People) Assists RM's in training crew members on workstations and making them feel their contributions are valuable (Leads People) Sets challenging goals for self and crew during shift and ensures accountability Assists with Restaurant Compliance: Adheres to compliance of government regulations, food safety, operations and KB/BKC policies and procedures relating to all activities in the restaurant during the shift. Directs crew members to do what it takes to maintain restaurant and equipment cleanliness and sanitation standards (Gets Results) Takes initiative to immediately report violations of safety, sanitation or security policies to restaurant management and perform short-term solutions (Has Expertise/Shows Drive) Motivates crew members to comply with loss control procedures and to maintain a safe and secure environment for customers and other crew members (leads People) Demonstrates to restaurant management that he/she can be relied upon to maintain compliance during shift {Influences Others) Assists with Profit and Loss: Follows marketing plan and cash control/security procedures and helps to maintain inventory and labor costs. Completes checklists and procedures for cash reporting, inventory control, and scheduling during shift (Has Expertise) Seeks coaching from others to increase understanding of restaurant financial controls (Learns Quickly) Helps to remove performance barriers and provides resources for crew and restaurant to perform well {Solves Problems) Qualifications: Must be at least (18) years of age. High school diploma or equivalent. English language proficiency that enables speech clarity and proficient verbal and written comprehension Basic Math Skills The incumbent has completed the following internal certification training programs or is willing to complete them within the timeframe prescribed by KB Fast Foods, including but not limited to: Basic Management Training {BMT), and Serve Safe. Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 4124 Freedom Way Weirton, WV - 26062 Property Description: 1260-Freedom Way-Weirton, WV Property Number: TA

Basic Function: The Team Member position is responsible for providing exceptional guest service and support, while working closely with the Restaurant Managers and other Team Members to maintain operational standards and procedures. This position has direct interactions with Guests and members of the field operations team. Responsibilities: Greets guests with a smile, receives orders, processes payments, and responds appropriately to customer issues. Operates cash register or point of sale devices, as needed, and uses value-added suggestive-selling techniques to generate additional sales opportunities. Verifies the accuracy of guests' orders Prepares and packages food and drink products Cleans kitchen area, counters, food preparation areas, and utensils Cleans dining room, restrooms and exterior grounds Maintains health and safety standards in work areas Unloads and stocks inventory items as needed Performs duties at multiple workstations (e.g., front counter, Drive-Thru, prep boards, expediter, etc) Prompt and regular attendance on assigned shifts Follows BURGER KING uniform and grooming standards and policies Works to resolve issues that may arise in the restaurant Learns team effectiveness skills; works with others to achieve team goals Responds to guests' needs in a professional and polite manner Communicates in a positive manner with customers, peers, and manager Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 4124 Freedom Way Weirton, WV - 26062 Property Description: 1260-Freedom Way-Weirton, WV Property Number: TA

Employer: Little General Stores JOB DESCRIPTION BRANDED FOOD SERVICE CREW LEADER Purpose: To assist the Manager and Assistant Manager in the total operation of a branded food service restaurant, providing exceptional customer service, and attaining agreed upon sales and profit goals while working within the framework of company values and policies and maintaining the standards set forth by the branded franchise. Major Duties/Responsibilities: Assist with staffing with the friendliest, most positive, trained and eager to help people. Perform management duties as described in the Assistant Manager job description and operations manual, as delegated by the Assistant Manager. Assist with ensuring that every customer leaves happy and all complaints are resolved. Train, trust and empower team to provide outstanding Quality, Friendliness, Cleanliness, Accuracy and Speed of Service. Assist with ensuring the safety and security of all employees and customers. Assist with attaining the restaurants Annual Operating Plan. Assist with ensuring consistent delivery of safe food on every shift by enforcing the branded franchise safety standards. Assist with ensuring consistent execution of systems to maintain a clean, organized restaurant, prepared to deliver the best dining experience possible. Assist with the purchase of food, beverages and supplies as needed and oversee their preparation to insure that every product served meets our high standards of product quality. Maintain high standards by operating in accordance with established performance, profits and operating standards as outlined in the branded franchise operations manual. Use branded franchise training tools to effectively develop and prepare team members and managers for growth opportunities. Identify and train shift managers. Demonstrate good working knowledge of all equipment, and assume responsibility for preventive maintenance of a restaurant. Assist with ensuring all marketing plans are executed on time and accurately to build repeat customer visits, including approved Local Store Marketing. Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward Company objectives. Assist with training all employees on general cash control systems and general credit card security and maintaining a secure restaurant environment for credit card data. Assist with completion of semi-annual performance appraisals for all team members. Responsible for administrative requirements and execution of all procedural guidelines. Reporting Relationship: Food Service Manager and Assistant Manager Subordinates: Clerks, Cooks and Crew Members Physical Demands of the Position: Strength Standing95% of time Walking5% of time Sitting10% of time Lifting25 lbs Carrying25 lbs Pushing25 lbs Pulling25 lbs Climbing, Balancing, Climb Ladder Stooping, Kneeling, Crouching, Crawling Reaching, Handling Speaking, Hearing Seeing, Depth Perception, Color Vision Brand: Taco Bell Address: 1962 Smoot Ave Danville, WV - 25053 Property Description: 7705 - Smoot Ave - Danville, WV Property Number: 7705

Our Panera cafes are upscale, friendly cafes which feature freshly baked breads and pastries. We serve made-to-order soups, salads and sandwiches as well as specialty espresso beverages. Were known for our artisan breads, quality soups, salads and sandwiches, resulting in a grease and alcohol-free environment for our team members. No Fryers and No Late Nights. We take pride in every aspect of our work and perform it with energy and enthusiasm. We need strong team players, with a commitment to serving our guests and creating the warm and friendly atmosphere that Panera is known for. As an Assistant Manager at Panera Bread you would be responsible for providing outstanding leadership to your team. You must maintain high standards of restaurant cleanliness, sanitation, food quality, and facility management. You will assist the General Manager with daily operating procedures, such as maintaining cafe operations, ensuring product quality, maximizing financial contributions, and supervising the development of the Shift Supervisors and hourly cafe team members. What else is in it for you? A lot! Competitive pay, meal discounts, paid time off, health insurance, 401(k), bonus, career growth opportunities and flexible scheduling. We're passionate about you and want you on our team! Physical Standards: Ability to stand and exert mobility in a fast-pace environment for up to ten (10) hours in length; frequent reaching, bending, squatting and stooping; ability to safely lift and carry up to 50 pounds repetitively For a copy of Flynn Restaurant Groups Workplace Privacy Notice, please visit Brand: Panera Bread Address: 905 Ring Rd Barboursville, WV - 25504 Property Description: 4004 - Barboursville - Barboursville, WV Property Number: WV05

Food/Convenience Delivery Driver - CDL A Kearneysville, WV $29.07/hr Location: Sheetz Distribution Services - KEARNEYSVILLE , WV > PRIMARY PURPOSE OF THIS POSITION: Transport and deliver all products from the Distribution Center to the various store locations in a safe and timely manner. ESSENTIAL FUNCTIONS: (other duties may be assigned) Inspect truck and trailer for defects and safe operating condition before, during, and after trips and submit written report on the condition of the truck-trailer at the end of each trip or tour of duty. Drive truck to destination in accordance with the federal regulations. Develop and maintain professional relations between the customer, store personnel and the company. Load and unload product in a manner that assure safety and minimal risk of damage to product. Verify that product is being held and delivered at appropriate temperatures to maintain product integrity, appearance and safety. Ensure that all shipment documentation (e.g. bill of lading, etc.) required to move with shipments is available for inspection and that the appropriate paperwork accompanies shipment when delivered. Maintain records required for compliance with state and federal regulations including drivers log, mileage records, and other records required by law. Report all highway safety hazards noted in route, accidents involving driver or company equipment, and delays due to break-downs, weather or traffic conditions. REQUIREMENTS: (Equivalent combinations of education, licenses, certifications and/or experience may be considered) Education High School/GED/Sheetz Training Experience 2 years of verifiable tractor trailer experience with 130,000 miles; must be 23 years of age Licenses/Certifications Class A CDL ABOUT SHEETZ Sheetz, Inc. is a fast-growing, family-owned, food/convenience company that has been in business since 1952. Sheetz has over 600 locations in Pennsylvania, Ohio, Virginia, West Virginia, Maryland and North Carolina. Our mission at Sheetz has been to meet the needs of customers on the go. Of course, things have changed over those nearly 70 years. Life is faster and busier, and customers expect us to be there when they need us most. One thing that hasn't changed is our commitment to our customers, our employees and the communities in which we operate. Sheetz donates millions of dollars every year to the charities it holds dear.

JOB SUMMARY: The Assistant Manager (AM) supports the Restaurant Manager in ensuring delivery on the Customer Promise through managing the daily operations of a single restaurant. The AM helps manage financial controls, operations, people development, customer service and compliance across shifts for desired restaurant outcomes (i.e., increased sales, profitability and employee retention). The AM has full accountability for restaurant operations in the absence of the Restaurant Manager. An AM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant. PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES: Leads Operations Excellence: Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines. Provides production direction to crew in a clear and concise way (Leads People) Sets an example for crew by working hard to ensure swift and smooth production (Gets Results) Identifies and resolves bottlenecks in food preparation and delivery to increase speed of service (Solves Problems) Identifies and gets the right people involved to resolve restaurant equipment problems (Solves Problems) Demonstrates patience and a positive attitude with crew while delegating tasks and giving production instructions (Influences Others) Leads Customer Promise Delivery: Motivates and directs crew members and Shift Coordinators to do what it takes to exceed customer expectations with food and friendly service in clean surroundings Makes a professional impression on customers and crew through positive and friendly attitude (Influences Others) Works with crew to act on customer feedback and to resolve customer complaints in a timely, friendly and professional manner (Influences Others/Solves Problems) Directs crew to take pride in the details of delivering the Customer Promise and Brand Delivery Standards (Gets Results) Demonstrates flexibility to meet different team needs to ensure Customer Promise delivery (Can Play Many Roles) Builds Crew Talent: Supervises and trains crew members and Shift Coordinators on crew stations, BKC products, processes and policies and assists restaurant management team with recruiting, selecting and retaining effective crew talent. Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to BKC standards (Leads People) Assists RMs in coaching crew members on crew stations and making them feel their contributions are valuable (Leads People) Sets challenging goals for self and crew, provides timely performance feedback and ensures accountability (Shows Drive/Leads People) Seeks knowledge of employment laws and policies and welcomes new responsibilities in building crew talent (Learns Quickly/Can Play Many Roles) Assists with restaurant management efforts to identify/hire/promote/orientate effective crew talent (Gets Results) Helps restaurant management identify effective crew performers who are "at-risk-of-departing" and takes appropriate action for retention (Influences Others) Maintains order and discipline among employees supervised, including reprimands, suspensions and recommendations of employment termination (Leads People) Assists with Profit and Loss Management: Follows cash control/security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results. Applies expertise to manage checklists and cash reporting; identifies cash shortages and overages during shift (Has Expertise) Creates crew schedules and identifies when to send crew home according to labor models and customer traffic/volume patterns (Has Expertise) Assists RM in ordering, accounting and maintaining product and supply inventories (Has expertise) Seeks knowledge and coaching from others to increase understanding of restaurant financial controls (Learns Quickly) Applies expertise to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management (Solves Problems) Helps to remove performance barriers and provide resmnbsp;law, food safety, KB Fast Food operations and policies and procedures relating to all restaurant activities across shifts. Supervises crew members to maintain BK restaurant and equipment cleanliness and sanitation standards (Gets Results) Takes initiative to immediately act on violations of safety, sanitation or security policies by reporting violations to RM and performing appropriate short-term damage control within scope of AM role (Has Expertise/Shows Drive) Motivates and educates crew members to comply with loss control procedures and to maintain a safe and secure environment for customers and other crew members (Leads People) Shows to restaurant management that he/she can be relied upon to maintain compliance during shift (Influences Others) Helps restaurant management identify indicators of compliance issues across shifts (Solves Problems) MINIMUM QUALIFICATIONS: Must be at least eighteen (18) years of age. High school diploma or equivalent, with some college preferred Demonstrated leadership skills with a minimum of one (1) year of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail/hospitality industry English language proficiency that enables speech clarity and proficient reading and verbal comprehension Proficient math skills The incumbent has completed the following internal certifications or is willing to complete them as required, including but not limited to, Basic Foundations Training and Serve Safe® Essentials Critical Relationships Reports to Restaurant Manager May be coached by District Supervisor Supervises Crew Team Members Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 15 South Wedge Street Bridgeport, WV - 26330 Property Description: 1250-South Wedge Street-Bridgeport, WV Property Number: TA

JOB SUMMARY: The Assistant Manager (AM) supports the Restaurant Manager in ensuring delivery on the Customer Promise through managing the daily operations of a single restaurant. The AM helps manage financial controls, operations, people development, customer service and compliance across shifts for desired restaurant outcomes (i.e., increased sales, profitability and employee retention). The AM has full accountability for restaurant operations in the absence of the Restaurant Manager. An AM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant. PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES: Leads Operations Excellence: Directs efficient and accurate preparation and sale of products for prompt customer delivery within the established speed of service guidelines. Provides production direction to crew in a clear and concise way (Leads People) Sets an example for crew by working hard to ensure swift and smooth production (Gets Results) Identifies and resolves bottlenecks in food preparation and delivery to increase speed of service (Solves Problems) Identifies and gets the right people involved to resolve restaurant equipment problems (Solves Problems) Demonstrates patience and a positive attitude with crew while delegating tasks and giving production instructions (Influences Others) Leads Customer Promise Delivery: Motivates and directs crew members and Shift Coordinators to do what it takes to exceed customer expectations with food and friendly service in clean surroundings Makes a professional impression on customers and crew through positive and friendly attitude (Influences Others) Works with crew to act on customer feedback and to resolve customer complaints in a timely, friendly and professional manner (Influences Others/Solves Problems) Directs crew to take pride in the details of delivering the Customer Promise and Brand Delivery Standards (Gets Results) Demonstrates flexibility to meet different team needs to ensure Customer Promise delivery (Can Play Many Roles) Builds Crew Talent: Supervises and trains crew members and Shift Coordinators on crew stations, BKC products, processes and policies and assists restaurant management team with recruiting, selecting and retaining effective crew talent. Delegates work to crew members in a way that encourages them to work together during shift to ensure the restaurant operates to BKC standards (Leads People) Assists RMs in coaching crew members on crew stations and making them feel their contributions are valuable (Leads People) Sets challenging goals for self and crew, provides timely performance feedback and ensures accountability (Shows Drive/Leads People) Seeks knowledge of employment laws and policies and welcomes new responsibilities in building crew talent (Learns Quickly/Can Play Many Roles) Assists with restaurant management efforts to identify/hire/promote/orientate effective crew talent (Gets Results) Helps restaurant management identify effective crew performers who are "at-risk-of-departing" and takes appropriate action for retention (Influences Others) Maintains order and discipline among employees supervised, including reprimands, suspensions and recommendations of employment termination (Leads People) Assists with Profit and Loss Management: Follows cash control/security procedures and helps to implement marketing plans, maintain inventory, manage labor, and apply financial reports across shifts to enhance restaurant results. Applies expertise to manage checklists and cash reporting; identifies cash shortages and overages during shift (Has Expertise) Creates crew schedules and identifies when to send crew home according to labor models and customer traffic/volume patterns (Has Expertise) Assists RM in ordering, accounting and maintaining product and supply inventories (Has expertise) Seeks knowledge and coaching from others to increase understanding of restaurant financial controls (Learns Quickly) Applies expertise to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management (Solves Problems) Helps to remove performance barriers and provide resmnbsp;law, food safety, KB Fast Food operations and policies and procedures relating to all restaurant activities across shifts. Supervises crew members to maintain BK restaurant and equipment cleanliness and sanitation standards (Gets Results) Takes initiative to immediately act on violations of safety, sanitation or security policies by reporting violations to RM and performing appropriate short-term damage control within scope of AM role (Has Expertise/Shows Drive) Motivates and educates crew members to comply with loss control procedures and to maintain a safe and secure environment for customers and other crew members (Leads People) Shows to restaurant management that he/she can be relied upon to maintain compliance during shift (Influences Others) Helps restaurant management identify indicators of compliance issues across shifts (Solves Problems) MINIMUM QUALIFICATIONS: Must be at least eighteen (18) years of age. High school diploma or equivalent, with some college preferred Demonstrated leadership skills with a minimum of one (1) year of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail/hospitality industry English language proficiency that enables speech clarity and proficient reading and verbal comprehension Proficient math skills The incumbent has completed the following internal certifications or is willing to complete them as required, including but not limited to, Basic Foundations Training and Serve Safe® Essentials Critical Relationships Reports to Restaurant Manager May be coached by District Supervisor Supervises Crew Team Members Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 1931 Earl Core Road Morgantown, WV - 26505 Property Description: 1230-Earl Core Road-Morgantown, WV Property Number: TA

Employer: Little General Stores Position Overview: The Retail Store Managers goal is to operate a clean, safe, and profitable retail convenience store where customers like to shop and employees like to work. The Store Manager works closely with the Area Supervisor and the Corporate Office to recruit and manage a strong team, offer a wide variety of products and services in a progressive retail environment, and develop long-term relationships with their customers and employees. Must be minimum eighteen (18) years of age to sell tobacco and lottery products and twenty-one (21) years of age to sell alcohol. Position Classification: Full Time Position Reports To: Retail Supervisor Position Manages: Assistant Managers, Customer Service Representative, Deli Manager, Deli Clerks, Retail Food Service Manager Minimum Education: High School diploma or GED preferred. Basic computer skills required. Must be able to speak, read and write in English. Physical Demands: Ability to lift, push, pull, and carry boxes and /or equipment weighing up to 50 pounds; Ability to stand and walk for extended periods of time (90%), Sitting (10%); Ability to climb, balance, reach, grab, stoop, crawl, bend, and crouch for extended periods; Ability to use close, distant, color and peripheral vision, depth perception and visual focus. Ability to smell and identify odors; Ability to clearly hear and interpret voice commands and telephone communications Primary Responsibilities: 1. Recruit, provide training for, and manage all employees. 2. Represent Little General in a professional manner with all employees, customers and vendors. 3. Fully understand Little General policies and procedures as defined in the Managers Manual. 4. Communicate and enforce all handbook and Company policies. 5. Schedule labor in accordance with federal wage and hour regulations. 6. Provide employee coaching and document progressive discipline when required. 7. Ensure that all store premises and equipment are clean, secure, safe, and properly maintained. 8. Promote enrollment and regular participation in all Loyalty Programs. (Plenti, BP, etc.) 9. Inventory, promote, display, and price the appropriate variety of products and services to produce projected sales and profits. 10. Safeguard and manage all store funds, merchandise, and gasoline inventory. 11. Work in cooperation with Food Service Manager to share building maintenance. 12. Reduce operating costs by monitoring and managing all controllable expenses. 13. Complete and transmit (via computer) all required reports and documentation in a timely manner. 14. Report any problems to Retail Area Supervisor. 15. Submit ideas and suggestions for operational improvement to Managers Advisory Board. 16. Other duties as may be assigned. Brand: Taco Bell Address: 4891 Midland Trail Charmco, WV - 25958 Property Description: 2095 - Midland Trail - Charmco, WV Property Number: 2095

JOB SUMMARY: The Restaurant Manager has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on the Customer Promise, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RM mobilizes the restaurant management team to oversee the financial controls, operations, people development, customer service and BKC compliance within the restaurant across all shifts. An RM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant. PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES: Leads Operations Excellence: Directs efficient and accurate preparation and sale of products and preventive maintenance of restaurant facilities for Customer Promise delivery. Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations (Leads People/Influences Others) Sets an example for team by working hard to implement shift plans and ensure swift and smooth operations (Gets Results) Identifies and resolves bottlenecks in operations to improve speed of service (Solves Problems) Gets the right people involved to prevent and resolve restaurant equipment problems (Solves Problems) Monitors BK operational programs, processes and metrics to identify restaurant issues; Involves management team in resolving operational challenges (Shows Drive/Leads People/Solves Problems) Demonstrate patience and a positive attitude with management team and crew members while delegating tasks and giving production instructions (Influences Others) Leads Customer Promise Delivery: Motivates and directs team members to do what it takes to exceed customer expectations with food and friendly service in clean surroundings. Makes a professional impression on customers and team through positive and friendly attitude and proactive interaction to seek feedback on customer experience (Influences others/Shows Drive) Works with team to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner (Leads People/Solves Problems) Directs team to take pride in the details of delivering the customer promise and Brand Delivery Standards (Gets Results) Demonstrates flexibility to meet different team needs to ensure customer promise delivery (Can Play Many Roles) Identifies and implements local strategies to market the restaurant and promote restaurant involvement in the community (Shows Drive /Gets Results) Builds Team Talent: Provides coaching and feedback to crew and managers on crew stations, BKC products, processes and policies; leads restaurant management team in recruiting, selecting and retaining effective crew talent. Delegates work to team members in a way that encourages them to work together to ensure the restaurant operates to BKC Standards (Leads People) Coaches management team members on people leadership skills and management tools for maximum efficiency and promotability; makes them feel their contributions are valuable (Leads People) Review restaurant's operational, financial and marketing targets and results to set challenging goals for self and team, provide timely performance feedback and ensure accountability (Shows Drive /Leads People) Coaches management team with knowledge of employment laws and policies and delegates new responsibilities in building crew talent (Leads People) Leads the development and implementation of strategies to identify/hire/promote/orientate and retain effective crew talent; assists District Supervisor with management recruitment and selection (Gets Results) Identifies effective team members who are "at-risk-of-departing" and takes appropriate action for retention (Influences Others) Manages Restaurant Profit and Loss: Assumes full responsibility for the restaurant profit and loss management by implementing marketing strategies; following cash control/security procedures; maintaining inventory; managing labor; and applying financial report analysis to enhance restaurant results Optimizes profit and loss by ensuring proper scheduling and positioning of crew and management (Has Expertise) Prepares restaurant financial plan to include sales, operating expenses and profits (Has Expertise) Oversees the forecasting, ordering, accounting and maintaining of restaurant product and supply inventories (Has expertise) Coaches team to effectively implement marketing/sales strategies (i.e., upselling tickets, focus on value menu) (Influences Others/Gets Results) Seeks best practices from others to enhance use of restaurant financial controls (Learns Quickly) Coaches management team to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management (Leads others/has Expertise/Solves Problems) Removes performance barriers and provides resources for crew and restaurant to perform well (Solves Problems) Ensures Restaurant Compliance: Enforces compliance of government regulations, employment law, food safety, Security, operations and policies and procedures relating to all restaurant activities across shifts. Directs the team to maintain BK restaurant and equipment cleanliness and sanitation standards (Gets Results) Takes initiative to immediately take action on violations of safety, sanitation or security policies by reporting violations to District Supervisor; Performing appropriate damage control; and identifying long-term prevention measures (Shows Drives /Solves Problems) Motivates and educates restaurant team to comply with loss control procedures and to maintain a safe and secure environment for customers and the team (Leads People) Shows that District Supervisor he/she can be relied upon to maintain restaurant compliance (Influences Others) Works with restaurant management to identify indicators of compliance issues across shifts; Leads restaurant audits (Leads People/Solves Problems) MINIMUM QUALIFICATIONS: Must be at least eighteen (18) years of age. High school diploma or equivalent, with two (2) years of college or equivalent preferred Demonstrated leadership and development skills with a minimum of 2-4 years of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail/hospitality industry English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension Strong math and Windows-based computer literacy. The incumbent has completed the following internal certification training programs or is willing to complete them within the timeframe prescribed by BKC, including but not limited to: Basic Foundations Training, Serve Safe® Essentials. CRITICAL RELATIONSHIPS: Reports to District Supervisor May be coached by Director of Company Operations Supervises restaurant Crew Team Members and Management Team Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 15 South Wedge Street Bridgeport, WV - 26330 Property Description: 1250-South Wedge Street-Bridgeport, WV Property Number: TA

JOB SUMMARY: The Restaurant Manager has overall responsibility for managing daily operations of a single restaurant (10-45 employees) ensuring delivery on the Customer Promise, and ensuring desired restaurant outcomes (i.e., increased sales, profitability, and employee retention). The RM mobilizes the restaurant management team to oversee the financial controls, operations, people development, customer service and BKC compliance within the restaurant across all shifts. An RM should be able to work long and/or irregular hours, including extra shifts, as needed, for proper functioning of the restaurant. PRINCIPAL RESPONSIBILITIES AND KEY ACTIVITIES: Leads Operations Excellence: Directs efficient and accurate preparation and sale of products and preventive maintenance of restaurant facilities for Customer Promise delivery. Provides operations direction to team in a clear, concise and positive way and coaches others to lead operations (Leads People/Influences Others) Sets an example for team by working hard to implement shift plans and ensure swift and smooth operations (Gets Results) Identifies and resolves bottlenecks in operations to improve speed of service (Solves Problems) Gets the right people involved to prevent and resolve restaurant equipment problems (Solves Problems) Monitors BK operational programs, processes and metrics to identify restaurant issues; Involves management team in resolving operational challenges (Shows Drive/Leads People/Solves Problems) Demonstrate patience and a positive attitude with management team and crew members while delegating tasks and giving production instructions (Influences Others) Leads Customer Promise Delivery: Motivates and directs team members to do what it takes to exceed customer expectations with food and friendly service in clean surroundings. Makes a professional impression on customers and team through positive and friendly attitude and proactive interaction to seek feedback on customer experience (Influences others/Shows Drive) Works with team to act on customer feedback and resolve customer complaints in a timely, friendly and professional manner (Leads People/Solves Problems) Directs team to take pride in the details of delivering the customer promise and Brand Delivery Standards (Gets Results) Demonstrates flexibility to meet different team needs to ensure customer promise delivery (Can Play Many Roles) Identifies and implements local strategies to market the restaurant and promote restaurant involvement in the community (Shows Drive /Gets Results) Builds Team Talent: Provides coaching and feedback to crew and managers on crew stations, BKC products, processes and policies; leads restaurant management team in recruiting, selecting and retaining effective crew talent. Delegates work to team members in a way that encourages them to work together to ensure the restaurant operates to BKC Standards (Leads People) Coaches management team members on people leadership skills and management tools for maximum efficiency and promotability; makes them feel their contributions are valuable (Leads People) Review restaurant's operational, financial and marketing targets and results to set challenging goals for self and team, provide timely performance feedback and ensure accountability (Shows Drive /Leads People) Coaches management team with knowledge of employment laws and policies and delegates new responsibilities in building crew talent (Leads People) Leads the development and implementation of strategies to identify/hire/promote/orientate and retain effective crew talent; assists District Supervisor with management recruitment and selection (Gets Results) Identifies effective team members who are "at-risk-of-departing" and takes appropriate action for retention (Influences Others) Manages Restaurant Profit and Loss: Assumes full responsibility for the restaurant profit and loss management by implementing marketing strategies; following cash control/security procedures; maintaining inventory; managing labor; and applying financial report analysis to enhance restaurant results Optimizes profit and loss by ensuring proper scheduling and positioning of crew and management (Has Expertise) Prepares restaurant financial plan to include sales, operating expenses and profits (Has Expertise) Oversees the forecasting, ordering, accounting and maintaining of restaurant product and supply inventories (Has expertise) Coaches team to effectively implement marketing/sales strategies (i.e., upselling tickets, focus on value menu) (Influences Others/Gets Results) Seeks best practices from others to enhance use of restaurant financial controls (Learns Quickly) Coaches management team to identify new ways to enhance restaurant profit and loss with marketing and inventory and labor management (Leads others/has Expertise/Solves Problems) Removes performance barriers and provides resources for crew and restaurant to perform well (Solves Problems) Ensures Restaurant Compliance: Enforces compliance of government regulations, employment law, food safety, Security, operations and policies and procedures relating to all restaurant activities across shifts. Directs the team to maintain BK restaurant and equipment cleanliness and sanitation standards (Gets Results) Takes initiative to immediately take action on violations of safety, sanitation or security policies by reporting violations to District Supervisor; Performing appropriate damage control; and identifying long-term prevention measures (Shows Drives /Solves Problems) Motivates and educates restaurant team to comply with loss control procedures and to maintain a safe and secure environment for customers and the team (Leads People) Shows that District Supervisor he/she can be relied upon to maintain restaurant compliance (Influences Others) Works with restaurant management to identify indicators of compliance issues across shifts; Leads restaurant audits (Leads People/Solves Problems) MINIMUM QUALIFICATIONS: Must be at least eighteen (18) years of age. High school diploma or equivalent, with two (2) years of college or equivalent preferred Demonstrated leadership and development skills with a minimum of 2-4 years of excellent performance standards with a BURGER KING® Restaurant or a comparable work record, preferably in a restaurant or in the retail/hospitality industry English language proficiency that enables speech expression clarity and proficient reading and verbal comprehension Strong math and Windows-based computer literacy. The incumbent has completed the following internal certification training programs or is willing to complete them within the timeframe prescribed by BKC, including but not limited to: Basic Foundations Training, Serve Safe® Essentials. CRITICAL RELATIONSHIPS: Reports to District Supervisor May be coached by Director of Company Operations Supervises restaurant Crew Team Members and Management Team Perform such similar, comparable, or related duties as may be required or assigned. Brand: Burger King Address: 2000 Cranberry Square Morgantown, WV - 26508 Property Description: 1210-Cranberry Square-Morgantown, WV Property Number: TA

Employer: Little General Stores JOB DESCRIPTION BRANDED FOOD SERVICE CREW LEADER Purpose: To assist the Manager and Assistant Manager in the total operation of a branded food service restaurant, providing exceptional customer service, and attaining agreed upon sales and profit goals while working within the framework of company values and policies and maintaining the standards set forth by the branded franchise. Major Duties/Responsibilities: Assist with staffing with the friendliest, most positive, trained and eager to help people. Perform management duties as described in the Assistant Manager job description and operations manual, as delegated by the Assistant Manager. Assist with ensuring that every customer leaves happy and all complaints are resolved. Train, trust and empower team to provide outstanding Quality, Friendliness, Cleanliness, Accuracy and Speed of Service. Assist with ensuring the safety and security of all employees and customers. Assist with attaining the restaurants Annual Operating Plan. Assist with ensuring consistent delivery of safe food on every shift by enforcing the branded franchise safety standards. Assist with ensuring consistent execution of systems to maintain a clean, organized restaurant, prepared to deliver the best dining experience possible. Assist with the purchase of food, beverages and supplies as needed and oversee their preparation to insure that every product served meets our high standards of product quality. Maintain high standards by operating in accordance with established performance, profits and operating standards as outlined in the branded franchise operations manual. Use branded franchise training tools to effectively develop and prepare team members and managers for growth opportunities. Identify and train shift managers. Demonstrate good working knowledge of all equipment, and assume responsibility for preventive maintenance of a restaurant. Assist with ensuring all marketing plans are executed on time and accurately to build repeat customer visits, including approved Local Store Marketing. Provide leadership by engendering excitement, enthusiasm, a positive mental attitude and commitment toward Company objectives. Assist with training all employees on general cash control systems and general credit card security and maintaining a secure restaurant environment for credit card data. Assist with completion of semi-annual performance appraisals for all team members. Responsible for administrative requirements and execution of all procedural guidelines. Reporting Relationship: Food Service Manager and Assistant Manager Subordinates: Clerks, Cooks and Crew Members Physical Demands of the Position: Strength Standing95% of time Walking5% of time Sitting10% of time Lifting25 lbs Carrying25 lbs Pushing25 lbs Pulling25 lbs Climbing, Balancing, Climb Ladder Stooping, Kneeling, Crouching, Crawling Reaching, Handling Speaking, Hearing Seeing, Depth Perception, Color Vision Brand: Taco Bell Address: 112 Virginia Ave. Smithers, WV - 25186 Property Description: 3053 - Virginia Ave - Smithers, WV Property Number: 3053

ASSISTANT MANAGER Carrols LLC is the largest Burger King Franchise. We own and operate over 800 Burger King Restaurants. We've been in the burger business for over 55 years so we know a little bit about success. We're all about finding talented folks and giving them the tools and the knowledge to make it to the top. SUPERIOR BENEFITS...COMPETITIVE SALARIES...ADVANCEMENT OPPORTUNITY! If you're ready for a job that sizzles with potential, you're ready for Burger King! While managing a million-plus dollar-a-year restaurant, you will develop business disciplines in Accounting, Human Resources, Training, Marketing, Sales Building, and Cost Controls. We realize that in order for our managers to be successful in an ever-changing business environment, we must devote time, effort, and commitment to their on-going development needs. The Carrols Management Development Program is the best in the business. The program is well defined, comprehensive, and always on the cutting-edge of new learning initiatives. Our outstanding benefit package includes, life, medical, dental, and vision insurance, short-term and long-term disability insurance, flexible spending plan, company matched 401(k), quarterly bonus program, paid vacation time, personal days, clothing allowance, tuition assistance and much more. Essential Job Requirements: Ability to work a 50 hour work week which will include nights, weekends and some holidays. High school diploma or equivalent Basic Computer Skills Valid Driver's License and Personal Transportation Out-going Personality Job Responsibilities: Direct, control and coordinate subordinates to deliver quality product to our guests in the most efficient and friendly way possible. Inventory Management Bank Deposits Training Performance appraisals Maintain a safe work environment for all employees and guests Other duties as assigned The restaurant is only the beginning. A commitment to do the best job possible, regardless of the task, is evident throughout our organization. We offer real career opportunities. If you are motivated and want to test your potential, Carrols is the perfect place for you. If this sounds like you, and would like to be part of a great team and work with people who care, please submit your resume today. Carrols LLC is an Equal Opportunity Employer Brand: Burger King Address: 5 Walmart Dr Moundsville, WV - 26041 Property Description: Burger King #00689|R01|Trump Property Number: 00689

Company Introduction: At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items. Overview: The Team Member is the first face that customers see when they walk through the door or the first voice they hear when they place a drive-thru order so you will set the tone for the Taco Bell customer experience and bring the great Taco Bell tastes to life. Key responsibilities are ensuring customer's satisfaction while being the smiling face that greets and serves the customers quickly and efficiently or a cook who make things happen in the kitchen. Additional Responsibilities: Friendly attitude, great customer service skills Great communication skills Detail oriented with the ability to multitask and prioritize Work effectively and safely in a changing environment Strong verbal and basic math skills Requirements 15 years old or older Legal right to work in the United States Able to lift 10-40 pounds, reach with arms and hands, stand and walk for long period Benefits: We offer: Flexible Schedules Free meals Competitive starting pay Rapid advancement opportunity to a management position Strong charity partnerships within our local communities We value our employees and understand how you make a difference in our restaurants! Disclaimer: You are applying for work with a franchisee of Taco Bell, not Taco Bell Corp. or any of its affiliates. If hired, the franchisee will be your only employer. Franchisees are independent business owners who set their own wage and benefit programs that can vary among franchisees.

Company Introduction: At Taco Bell, we've had innovation on our mind since Glen Bell started serving tacos at the first location in 1962 in Downey, California. Since then, we've grown to be a culture-centric, lifestyle brand that provides craveable, affordable Mexican-inspired food with bold flavors. Not only do we provide breakthrough value, we offer quality ingredients and are the first QSR restaurant to offer American Vegetarian Association (AVA)-certified menu items. Overview: The shift lead role provides a training ground for restaurant management. Support the AGM & GM by running great shifts in a self-sufficient manner. Take ownership and responsibility to solve problems; seek help from others when appropriate; and be willing to provide help and guidance to others. Success Factors: Leads by example with high standards in customer service, cleanliness and quality utilizes resources for effective training and development of team builds a team through selecting and onboarding new hires Takes absolute pride in everything you do and Taco Bell's values Goal-oriented leader that enjoys a fast-pace environment Values customer service and positively impacting our guest's experience Practices high quality food and cleanliness standards REQUIREMENTS: Must be 18 years of age or older Benefits Flexible Schedules Free meals Competitive starting pay Rapid advancement opportunity to a management position Strong charity partnerships within our local communities Requirements: Strong preference for internal promote form Hourly Champion position. Must be at least 18 years old. Must pass background check criteria and drug test. Must have reliable transportation. Able to do basic business math. Able to stock shelves and coolers. Able to oversee and manage subordinate employees and provide direction. Able to sweep and mop floors, dust shelves and lift and carry out trash containers and place in an outside bin. Able to clean the parking lot and grounds surrounding the restaurant. Able to tolerate standing, walking, lifting up to 50 lbs. and stooping during 90% of shift time. Responsibilities: Ensuring Consistent Customer Satisfaction Execute the MIC (Manager-In-Charge) Success Routine and ensure responsibilities under People, Customers and Service are completed. Ensure that all Team Members complete their Shift Excellence tasks for their assigned position(s). Ensure that all employees present a neat clean appearance and wear company uniform. Personally demonstrate the Customer needs are the highest priority. Ensure food safety, quality and accuracy of orders. Resolve customer complaints quickly while maintaining positive customer relations. Greets customers with a smile, is polite and pleasant when speaking with customers. Works with urgency. Works with management and fellow employees. Cooperation with peers - work with fellow employees as part of a team, helps others when they need a hand. Demonstrates a positive and enthusiastic attitude with co-workers. Attendance Understands posted work schedule and reports to work as scheduled, on time, in uniform and ready to begin tasks. Provides appropriate notice when unable to be at work. Understands and uses approved time keeping system, including accurately recording all hours worked. Initiative and Energy Takes action without being told, goes beyond what is simply required and maintains a high activity level. Developing People Provide regular feedback to the RGM on the performance of Team Members. Provide ongoing constructive and complimentary feedback to Team Members. Actively participates in the training of Team Members. Handle conflicts constructively and works with RGM to achieve resolution.

Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Do you truly excel in an industrial kitchen, you love the culinary arts, and your passions are budding into a career path, but you long for the beauty of mountain landscapes and the adventure that comes with the outdoor industry? As a Line Cook III at Snowshoe you can have the best of both worlds. Our resort has a variety of dining outlets ranging from high-volume, cafeteria-style locations to upscale, full-service restaurants and then everything in between. Join our team as a Line Cook III and fuel your culinary passions all while enjoying the beauty and fun adventure activities that come with mountain life. PERKS & BENEFITS On-mountain, affordable employee housing options Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Precisely and consistently deliver on guest food orders by following recipes and instructions form the Executive Chef, Outlet Chef and Sous Chefs Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy. Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance with culinary standards for safe operation Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, set up as per posted instructions, Prepare recipe per standardized recipes and production sheets. Other tasks as assigned by executive/sous chef or kitchen manager This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. Click Here to view full Line Cook III Job Description JOB REQUIREMENTS & QUALIFICATIONS REQUIRED 1-3 years of experience as a Line Cook II or equivalent position Basic written and verbal communication skills PREFERRED Culinary Degree or 3+ years of Resort Culinary experience An Equal Opportunity Employer

Full Time - Seasonal RESORT OVERVIEW, CULTURE AND VISION S nowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration ESSENTIAL DUTIES (list in order of importance) This position is responsible for the following "job results". Maintains working format by assigning and directing work appraising performance Addressing and resolving complaints achieves guest satisfaction by ensuring quality service Assures the staff follows state and company rules and regulations properly by maintaining all health code regulations and employee handbook guide Maintains good rapport with staff by being helpful and knowledgeable about the outlet and resort Ensures proper revenue at the end of the shift by completing and balancing all reports and money Covers any position which may be absent on a shift by being able to perform all duties such as: bartender, server or busser Contributes to team effort by accomplishing related results as needed This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: High school diploma or GED Experience: 3 to 6 months of supervisory experience TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Full Time - Seasonal RESORT OVERVIEW, CULTURE AND VISION S nowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration ESSENTIAL DUTIES (list in order of importance) This position is responsible for the following "job results". Maintains working format by assigning and directing work appraising performance Addressing and resolving complaints achieves guest satisfaction by ensuring quality service Assures the staff follows state and company rules and regulations properly by maintaining all health code regulations and employee handbook guide Maintains good rapport with staff by being helpful and knowledgeable about the outlet and resort Ensures proper revenue at the end of the shift by completing and balancing all reports and money Covers any position which may be absent on a shift by being able to perform all duties such as: bartender, server or busser Contributes to team effort by accomplishing related results as needed This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: High school diploma or GED Experience: 3 to 6 months of supervisory experience TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Full Time - Seasonal RESORT OVERVIEW, CULTURE AND VISION S nowshoe is the premier destination for Mid-Atlantic and Southeast skiers, snowboarders and winter enthusiasts. We offer 257 acres of skiable terrain, 1500 vertical feet, 57 trails and the best snow around. Enjoy our world class events, cool mountain temperatures, beautiful vistas and 11,000 acres of unspoiled wilderness. OUR VALUES Our organizational values describe our shared beliefs, the principles important to our organization; how we want to treat each other and our guests. Integrity Performance Environment Fun Collaboration ESSENTIAL DUTIES (list in order of importance) This position is responsible for the following "job results". Maintains working format by assigning and directing work appraising performance Addressing and resolving complaints achieves guest satisfaction by ensuring quality service Assures the staff follows state and company rules and regulations properly by maintaining all health code regulations and employee handbook guide Maintains good rapport with staff by being helpful and knowledgeable about the outlet and resort Ensures proper revenue at the end of the shift by completing and balancing all reports and money Covers any position which may be absent on a shift by being able to perform all duties such as: bartender, server or busser Contributes to team effort by accomplishing related results as needed This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. EDUCATION & EXPERIENCE REQUIREMENTS Education: High school diploma or GED Experience: 3 to 6 months of supervisory experience TRAVEL REQUIREMENTS Any Alterra employee or volunteer who operates a company vehicle including cars, trucks, snowcats, snowmobiles, or heavy equipment is required to comply with the Alterra Driver's Standards Policy. This policy also applies to employees or volunteers driving their personal vehicles for company business more than four times per month, averaging 30+ miles per trip. All drivers should receive a full copy of the Alterra Driver's Standards Policy; if you have not - please contact your Risk/Safety or HR/EE Department. PHYSICAL DEMANDS AND WORKING CONDITIONS This position may be required to work evenings, weekends and holidays. Food Service Environment: Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate. Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear. Frequently required to climb or balance and taste or smell. Regularly lift and/or move up to 40 pounds on a regular and continuing basis. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals. Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees. Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions An Equal Opportunity Employer

Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Do you truly excel in an industrial kitchen, you love the culinary arts, and your passions are budding into a career path, but you long for the beauty of mountain landscapes and the adventure that comes with the outdoor industry? As a Line Cook III at Snowshoe you can have the best of both worlds. Our resort has a variety of dining outlets ranging from high-volume, cafeteria-style locations to upscale, full-service restaurants and then everything in between. Join our team as a Line Cook III and fuel your culinary passions all while enjoying the beauty and fun adventure activities that come with mountain life. PERKS & BENEFITS On-mountain, affordable employee housing options Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Precisely and consistently deliver on guest food orders by following recipes and instructions form the Executive Chef, Outlet Chef and Sous Chefs Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy. Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance with culinary standards for safe operation Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, set up as per posted instructions, Prepare recipe per standardized recipes and production sheets. Other tasks as assigned by executive/sous chef or kitchen manager This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. Click Here to view full Line Cook III Job Description JOB REQUIREMENTS & QUALIFICATIONS REQUIRED 1-3 years of experience as a Line Cook II or equivalent position Basic written and verbal communication skills PREFERRED Culinary Degree or 3+ years of Resort Culinary experience An Equal Opportunity Employer

Full Time - Seasonal RESORT OVERVIEW: Our goal at Snowshoe is to provide exceptional mountain experiences for our guests, employees, and community. We do so by embracing authenticity, celebrating our differences, and finding ways we can all connect through our shared passion for the mountain. At Snowshoe everyone is welcome, and we encourage you to be yourself. We hope to see you soon. POSITION SUMMARY Do you truly excel in an industrial kitchen, you love the culinary arts, and your passions are budding into a career path, but you long for the beauty of mountain landscapes and the adventure that comes with the outdoor industry? As a Line Cook III at Snowshoe you can have the best of both worlds. Our resort has a variety of dining outlets ranging from high-volume, cafeteria-style locations to upscale, full-service restaurants and then everything in between. Join our team as a Line Cook III and fuel your culinary passions all while enjoying the beauty and fun adventure activities that come with mountain life. PERKS & BENEFITS On-mountain, affordable employee housing options Free season pass (summer/winter) Friends and family discounts and vouchers Pro deals with top industry brands Retail, spa, lodging, and dining discounts at Snowshoe owned establishments Opportunities to grow your career and professional skills JOB RESPONSIBILITIES Precisely and consistently deliver on guest food orders by following recipes and instructions form the Executive Chef, Outlet Chef and Sous Chefs Efficiently deliver guest food orders by maintaining a high output of work, congruent to business demands, prepare plate menu items, as ordered, per specifications on hot food production line with strict attention to detail, speed, and accuracy. Safely prepare food by using knives, ovens, grills, warming trays and other restaurant cooking instruments in accordance with culinary standards for safe operation Aid the culinary team by following a checklist to prepare and stock ingredients for other meals, set up as per posted instructions, Prepare recipe per standardized recipes and production sheets. Other tasks as assigned by executive/sous chef or kitchen manager This job description is an overview of the scope of responsibilities and is not intended to be an inclusive list of job tasks and expectations. With the evolution of this resort and position, the responsibilities of this position may change. Click Here to view full Line Cook III Job Description JOB REQUIREMENTS & QUALIFICATIONS REQUIRED 1-3 years of experience as a Line Cook II or equivalent position Basic written and verbal communication skills PREFERRED Culinary Degree or 3+ years of Resort Culinary experience An Equal Opportunity Employer