UNKNOWN

FEED

May be called upon to assist with Gallery maintenance coordinate assigned programs and events; patrolling galleries; assist in maintaining inventory of and ordering of gallery lighting fixtures; assist with installation of exhibitions including changing gallery lights and other duties as assigned. We offer a complete benefits package to full-time employees and part-time employees who regularly work 20 hours or more per week including health care, dental, vision, retirement, life insurance, short-term disability, long-term disability, legal insurance, accident, critical illness, hospitalization, tuition remission, holidays, vacation, and sick leave.

HOUR

Salary: $0.00 Semi-Monthly Location : 200 William R. Harvey Way, Hampton, VA 23668 Job Type: Full-Time Department: University Museum Opening Date: 12/12/2025 Description The Visitor Service Manager will develop and implement audience-centered visitor services and engagement strategies for the Hampton University Museum. The manager will provide excellent customer service to museum's constituents and responsible for maintaining the Museum Store. Primary: Interact with incoming patrons and serve as the liaison for guided and self-guided tours. Deliver all aspects of the retail operation: from maintaining a clean and tidy workplace, shop purchases, sales, on line store and mailings; inventory and continued development of the store. Manage volunteer/docents and work study students. May be called upon to assist with Gallery maintenance coordinate assigned programs and events; patrolling galleries; assist in maintaining inventory of and ordering of gallery lighting fixtures; assist with installation of exhibitions including changing gallery lights and other duties as assigned. Marketing: prepare promotional materials and social media updates for all aspects of the store. Assist with membership program and benefits. Environmental Monitoring Duties: Assist the Curator of Collections and Registrar with seasonal visible and ultraviolet light readings used to develop a more protected environment for museum objects. Perform integrated pest management of pests inside structures and work on exclusion measures as appropriate. Manage acquisition of temperature and humidity data and some analysis of site data. This is a grant-funded position. Continuation of the position is contingent upon the continuation of related grant funding. Examples of Duties <ul><li>Work cooperatively with others and accept directions from supervisors.</li><li>Communicate with museum visitors, volunteers, students, Museum Store vendors, consultants and contractors. </li><li>Prepare written documents, spreadsheets and inventory. </li><li>Open and close building during public hours on Saturday's, select programs, and events and monitor museum security, work-study students and volunteers. </li><li>Manage the museum store overall, purchase merchandise for the store, and work with vendors.</li><li>Responsible for store inventory and assisting with the sell and merchandising of the International Review of African American Art (IRAAA) journal. </li><li>Work collaboratively with the Digital Outreach Coordinator and the Administrative/Assistant Editor of the IRAAA. </li><li>Assist in gallery maintenance including assuring that all materials needed for installation of exhibitions are on hand. </li><li>Other duties as assigned.</li></ul> Typical Qualifications <ul><li>Ensure a positive and memorable experience for visitors. </li><li>Engage visitors with welcoming and efficient dialogue such as greeting and orienting guests, responding to inquiries. </li><li>Ability to quickly learn and perform all duties with accuracy and efficiency. </li><li>Must possess excellent customer service skills and a welcoming demeanor to successfully engage and interact with a diverse audience.<ul><li>An ability to calmly and effectively direct large crowds</li><li>Experience operating point of sale systems</li><li>Experience in customer service and prioritizing multiple tasks to meet deadlines</li><li>Familiarity with the museum field a plus</li><li>Must be able to communicate effectively orally and in writing</li><li>Demonstration of creative graphic design skills and experience</li><li>Proficiency in operating Microsoft Office Suite and ability to quickly learn new programs</li><li>Experience working in galleries and museums and/or Customer service experience in hospitality, retail, or museum setting.</li><li>Willingness to work independently and as a team Ability to establish and maintain effective working relationships with staff, volunteers, members of the Hampton University community, and the public.</li><li>Maintain a clean and orderly appearance in the museum store and storage areas.</li><li>Ability to work on Saturdays from noon - 4 pm and as needed for special events. </li><li>Ability to stand for long periods of time; ability to lift up to 50 lbs.</li></ul></li></ul> Supplemental Information <ul><li>Undergraduate degree preferred in Fine Art, Marketing, Art History. </li><li>Experience working in retail, visitor services and in Museum installation and preparatory work. </li><li>Three to five years working full-time in a museum or over 20 hours a week part-time.</li></ul> We offer a complete benefits package to full-time employees and part-time employees who regularly work 20 hours or more per week including health care, dental, vision, retirement, life insurance, short-term disability, long-term disability, legal insurance, accident, critical illness, hospitalization, tuition remission, holidays, vacation, and sick leave. To learn more details, visit our website:

Hampton University

Visitor Service Manager

Acquisitions Management

Administrative Skills

Art History

Audience Development

Communication Skills

Customer Support/Service

Data Analysis

Employee Relations

Environmental Monitoring

Establish Priorities

Fine Art

Graphic Design

Inventory Management

Lift/Move 50 Pounds

Marketing

Merchandising

Microsoft Office

Multitasking

Organizational Skills

Pest Control

Point of Sale (POS) Systems

Presentation/Verbal Skills

Project/Program Coordination

Registrar

Retail

Retail Management

Retail Operations

Sales

Security Monitoring

Social Media

Spreadsheets

System Operations

Team Player

Time Management

Volunteer Management

eCommerce Sales

IRecruitee

OTHER

Maximizes restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Associates and Guests alike. Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop through, revenue generation, asset depreciation, budgeting, amortization and allocations.

JOB SUMMARY AND SCOPE The General Manager has ultimate accountability for the successful operation, growth and prosperity of an assigned National Franchised Restaurant. He/she provides leadership and direction to ensure the restaurant operates in accordance with all established policies, procedures, standards, Company values, and applicable federal, state and local laws. The General Manager maximizes sales and profitability through the execution of systems and processes that result in superior quality, service and cleanliness. He/she recruits, hires, trains, coaches, develops and retains a best-in-class team of professional Associates capable of delivering the National Franchise Brand to consumers. PRIMARY DUTIES AND RESPONSIBILITIES Manages his/her assigned restaurant to defined levels of operations excellence in accordance with all established Company policies, procedures and standards (as outlined in the Operations Manual and Administrative Policies and Procedures Manual), Company values and applicable federal, state and local laws. Assesses the current performance and future potential of his/her business and identifies trends / issues that impede performance before recommending and initiating corrective actions to resolve. Employs approved operational and administrative business processes, tools and systems to maximize sales and profit performance and deliver desired results. Seeks to build in-house and off-premise sales using approved marketing programs and tools including POP, reader board, LRM, catering and fundraising. Develops, implements and executes short- and long-term business plans and budgets that promote strategic sales and profit growth. Assesses local and regional trade area and market conditions and reacts quickly and appropriately to gain or maintain competitive 2 advantage and build brand equity and awareness. Recruits, hires, trains, coaches, develops and retains a best-in-class team of professional Associates capable of delivering the Brand to consumers. Develops management succession and bench strength utilizing the Company's internal development processes and systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met. Routinely evaluates all aspects of his/her business and consults with his/her Area Supervisor and appropriate Support Center resources to ensure necessary resources are brought to bear against issues and/or opportunities affecting the business. Maximizes restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Associates and Guests alike. Maintains the physical facility, grounds and equipment in accordance with Company standards through implementation of scheduled preventative maintenance and timely general upkeep and repairs. Ensures all equipment, tools and resources needed to meet or exceed desired results are readily available at all times. Administers all aspects of the business with impeccable integrity. Ensures all Team Members are aware of, understand, share and practice the Company's values and operating philosophies through role modeling and ongoing education. Enforces and complies with all federal, state and local laws governing the employer-employee relationship, including but not limited to those pertaining to employment, harassment /discrimination, wage and hour, breaks, disabilities, termination of employment, workers compensation, unemployment compensation, etc. Builds professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen. Conducts a variety of administrative duties that enhance restaurant and organizational planning, forecasting, scheduling, budgeting and analysis. Leverages technology effectively to enhance business results. Performs miscellaneous projects and duties as assigned. 3 RECOMMENDED MINIMUM JOB QUALIFICATIONS Ability to communicate effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people. Ability to recruit, select, supervise, coach, develop, motivate and retain talented Associates. Ability to build an effective team and establish esprit de corps across generational and multicultural lines. Ability to establish, maintain and enforce consistently high performance standards. Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop through, revenue generation, asset depreciation, budgeting, amortization and allocations. Ability to visualize and apply innovative solutions to current and anticipated business opportunities. Ability to plan, prioritize, anticipate, analyze and implement multiple projects and tasks simultaneously within budget and on schedule. Ability to work independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions, make decisions and take swift, appropriate actions. Ability to adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information. Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results. The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company's right to modify the duties of the job. QUALIFICATIONS Education: High school diploma or G.E.D. equivalent. Minimum Age: 18 years of age of older. Experience and Training: External Candidates: 3+ years previous General Manager experience required. Casual dining/fast-casual experience preferred, but not required. Internal Candidates: 1+ years of experience as a successful Casual Dining Restaurant Assistant General Manager. Miscellaneous: Must successfully complete all required Brand training and certifications. Must have a legal right to work in the United States. Must be available to work all hours of restaurant operations. A typical weekly schedule would consist of a minimum of 3 mid-shifts including Friday and 2 closes per month. Must possess and maintain a valid drivers license and be able to provide proof of automobile insurance upon request. Must successfully clear routine and periodic background and reference checking processes. WORK CONDITIONS - The physical demands described herein are representative of those that must be met by a team member to successfully perform the essential function of this job with or without reasonable accommodation. The work is typically performed in a restaurant environment, with moderate noise. While performing the duties of this job, the team member is regularly required to stand, walk, sit, bend, and talk and/or hear. Team members frequently are required to use hands to finger, handle or feel and reach with hands and arms. Team members must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. Hazards: The hazards are only those present in a normal restaurant setting or while traveling by car on Company business. Job Type: Full-time p>Requirements:Work experience in as GM over 18 months with reference Valid Drivers License Reliable transportation Willingness to train at training store at in the Hampton Roads to bet set up for success Benefits:Health Insurance Dental Insurance Corporate discounts Free Meals Monthly Bonus StructuresWe're not in the wing business. We're in the flavor business. It's been our mission to serve the world flavor since we first opened shop in '94, and we're just getting started. 1997 saw the opening of our first franchised Wingstop location, and by 2002 we had served the world one billion wings. It's flavor that defines us and has made Wingstop one of the fastest growing brands in the restaurant industry. Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of our famous sides. For people who demand flavor in everything they do, there's only Wingstop - because it's more than a meal, it's a flavor experience.<h3>Salary</h3>Up to $18.00 per hour<h3>Job Type</h3>Full time

Wingstop

Restaurant General Manager

Administrative Policies

Analysis Skills

Auto Insurance

Background Investigation

Brand Marketing (Branding)

Budget Management

Budgeting

Business Plan

Business Processes

Catering Services

Change Management

Coaching

Consulting

Consumer Branding

Corporate Policies

Corrective Action

Depth Perception

Driver's License

Employee Retention

Entrepreneurship

Fast Food

Federal Laws and Regulations

Forecasting

Fundraising

Identify Issues

Leadership

Multicultural

Organizational Development/Management

Outbound Marketing

POP (Post Office Protocol)

Performance Analysis

Physical Demands

Policy Development

Preventative Maintenance

Procedure Development

Profit & Loss

Profit & Loss Analysis

Reference Verification

Residential Construction

Resource Management

Restaurant

Revenue Growth

Safety/Work Safety

Sales Strategy

Schedule Development

State Laws and Regulations

Store Opening

Team Building

Team Lead/Manager

Training/Teaching

Trend Analysis

workstreamftpin

JOB SUMMARY AND SCOPEAssistant Restaurant Manager has ultimate accountability for the successful operation, growth and prosperity of an assigned National Franchised Restaurant. He/she provides leadership and direction to ensure the restaurant operates in accordance with all established policies, procedures, standards, Company values, and applicable federal, state and local laws. The General Manager maximizes sales and profitability through the execution of systems and processes that result in superior quality, service and cleanliness. He/she recruits, hires, trains, coaches, develops and retains a best-in-class team of professional Associates capable of delivering the National Franchise Brand to consumers.PRIMARY DUTIES AND RESPONSIBILITIESManages his/her assigned restaurant to defined levels of operations excellence in accordance with all established Company policies, procedures and standards (as outlined in the Operations Manual and Administrative Policies and Procedures Manual), Company values and applicable federal, state and local laws.Assesses the current performance and future potential of his/her business and identifies trends / issues that impede performance before recommending and initiating corrective actions to resolve.Employs approved operational and administrative business processes, tools and systems to maximize sales and profit performance and deliver desired results.Seeks to build in-house and off-premise sales using approved marketing programs and tools including POP, reader board, LRM, catering and fundraising.Develops, implements and executes short- and long-term business plans and budgets that promote strategic sales and profit growth. Assesses local and regional trade area and market conditions and reacts quickly and appropriately to gain or maintain competitive 2 advantage and build brand equity and awareness.Recruits, hires, trains, coaches, develops and retains a best-in-class team of professional Associates capable of delivering the Brand to consumers.Develops management succession and bench strength utilizing the Company's internal development processes and systems to ensure operational standards, team performance and corresponding financial goals and needs of the organization are met.Routinely evaluates all aspects of his/her business and consults with his/her Area Supervisor and appropriate Support Center resources to ensure necessary resources are brought to bear against issues and/or opportunities affecting the business.Maximizes restaurant profitability by instituting, maintaining, utilizing and enforcing effective management practices, policies, controls, tools and systems that enhance efficiency and productivity, minimize waste and loss, and promote a safe, secure work environment for Associates and Guests alike.Maintains the physical facility, grounds and equipment in accordance with Company standards through implementation of scheduled preventative maintenance and timely general upkeep and repairs. Ensures all equipment, tools and resources needed to meet or exceed desired results are readily available at all times.Administers all aspects of the business with impeccable integrity. Ensures all Team Members are aware of, understand, share and practice the Company's values and operating philosophies through role modeling and ongoing education. Enforces and complies with all federal, state and local laws governing the employer-employee relationship, including but not limited to those pertaining to employment, harassment /discrimination, wage and hour, breaks, disabilities, termination of employment, workers compensation, unemployment compensation, etc.Builds professional business relationships and partnerships within the community and parlays such relationships into mutually beneficial business opportunities. Participates in community affairs that build brand awareness and reflect favorably on the Company as a corporate neighbor and citizen.Conducts a variety of administrative duties that enhance restaurant and organizational planning, forecasting, scheduling, budgeting and analysis. Leverages technology effectively to enhance business results.Performs miscellaneous projects and duties as assigned.3 RECOMMENDED MINIMUM JOB QUALIFICATIONSAbility to communicate effectively, both verbally and in writing, to an array of diverse internal and external clients. Ability to listen effectively, process information quickly and accurately, and transfer knowledge in a variety of settings, including one-on-one, small groups and meetings. Ability to get things done with and through other people.Ability to recruit, select, supervise, coach, develop, motivate and retain talented Associates. Ability to build an effective team and establish esprit de corps across generational and multicultural lines. Ability to establish, maintain and enforce consistently high performance standards.Possesses thorough knowledge and understanding of general business and financial principles, including but not limited to profit and loss statements, controllable profit, drop through, revenue generation, asset depreciation, budgeting, amortization and allocations. Ability to visualize and apply innovative solutions to current and anticipated business opportunities.Ability to plan, prioritize, anticipate, analyze and implement multiple projects and tasks simultaneously within budget and on schedule. Ability to work independently with minimal supervision. Calls upon experience and leadership skills to assess opportunities and risks, validate assumptions, make decisions and take swift, appropriate actions.Ability to adapt to, and manage, change. Demonstrates flexibility and mental agility when assessing and responding to various routine and non-routine situations. Ability to act decisively with or without sufficient information.Possesses an entrepreneurial spirit, competitive nature and contagious enthusiasm that drive team performance to achieve desired results. The above statements are intended to describe the general nature, type and level of work being performed by the Employee(s) functioning in this job. They are not intended to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified nor should they be construed as limiting the Company's right to modify the duties of the job.QUALIFICATIONSEducation: High school diploma or G.E.D. equivalent.Minimum Age: 18 years of age of older.Experience and Training:External Candidates: 3+ years previous Assistant Restaurant Manager experience required. Casual dining/fast-casual experience preferred, but not required.Internal Candidates: 1+ years of experience as a successful Casual Dining Restaurant Assistant General Manager.Miscellaneous:Must successfully complete all required Brand training and certifications.Must have a legal right to work in the United States.Must be available to work all hours of restaurant operations. A typical weekly schedule would consist of a minimum of 3 mid-shifts including Friday and 2 closes per month.Must possess and maintain a valid drivers license and be able to provide proof of automobile insurance upon request.Must successfully clear routine and periodic background and reference checking processes.WORK CONDITIONS -The physical demands described herein are representative of those that must be met by a team member to successfully perform the essential function of this job with or without reasonable accommodation. The work is typically performed in a restaurant environment, with moderate noise. While performing the duties of this job, the team member is regularly required to stand, walk, sit, bend, and talk and/or hear. Team members frequently are required to use hands to finger, handle or feel and reach with hands and arms. Team members must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.Hazards: The hazards are only those present in a normal restaurant setting or while traveling by car on Company business.Job Type: Full-timeWe're not in the wing business. We're in the flavor business. It's been our mission to serve the world flavor since we first opened shop in '94, and we're just getting started. 1997 saw the opening of our first franchised Wingstop location, and by 2002 we had served the world one billion wings. It's flavor that defines us and has made Wingstop one of the fastest growing brands in the restaurant industry. Wingstop is the destination when you crave fresh never faked wings, hand-cut seasoned fries and any of our famous sides. For people who demand flavor in everything they do, there's only Wingstop - because it's more than a meal, it's a flavor experience.<h3>Salary</h3>$16.00 - $21.00 per hour<h3>Benefits</h3>Bonus pay, Health insurance, Dental insurance, Life insurance, 401(k), Employee discount, Paid time off<h3>Job Type</h3>Full time

Assistant Restaurant Manager

Temporary Administration Jobs in Virginia Beach, VA

Temporary Administration Jobs in Virginia Beach, VA

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Temporary Administration Jobs in Virginia Beach, VA

Visitor Service Manager Hampton University

Restaurant General Manager Wingstop

Assistant Restaurant Manager Wingstop

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