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Fresh Dining Concept Jobs (NOW HIRING)

Twisted Fresh

PM Line Cook

Lees Summit, MO

$13.50 - $17/hr

We are a fast casual dining concept that offers a quality, healthy, full-flavor experience. 5 Twisted Fresh locations in the KC metro and Lawrence. Overland Park North is where we need you! Our ...

Twisted Fresh

AM Line Cook

Lees Summit, MO · On-site

$15/hr

We are a fast casual dining concept that offers a quality, healthy, full-flavor experience. 5 Twisted Fresh locations in the KC metro and Lawrence. Overland Park North is where we need you! Our ...

Twisted Fresh

Cashier

Overland Park, KS · On-site

$12 - $16/hr

We are a fast casual dining concept that offers a quality, healthy, full-flavor experience. 5 Twisted Fresh locations in the KC metro and Lawrence with the NEW location in Lee's Summit opening soon!

Twisted Fresh

Line Cook

Overland Park, KS · On-site

$12 - $18/hr

We are a fast casual dining concept that offers a quality, healthy, full-flavor experience. 5 Twisted Fresh locations in the KC metro and Lawrence. Overland Park North is where we need you! Our ...

Wavecrest Grill

Be Seen First

Head Chef

Lake Milton, OH · On-site

$55K - $80K/yr

This is an exciting opportunity to help shape a fresh dining experience with a relaxed coastal ... Unique restaurant concept and atmosphere If you're ready to build something special, we'd love to ...

Gecko Hospitality

General Manager

Sedona, AZ · On-site

$75K - $95K/yr

Job Title: Restaurant General Manager - (Upscale Dining Concept) or (Casual Dining Concepts ... Partnering with the Executive Chef to keep the menu fresh and exciting. * Keeping the financials in ...

Gecko Hospitality

Dining Room Supervisor

San Diego, CA · On-site

$22 - $29/hr

This high-volume, multi-concept dining venue features a diverse selection of culinary stations including global cuisine, fresh sushi, wood-fired pizza, Mediterranean specialties, Mexican favorites ...

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Fresh Dining Concept information

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$13

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$39

How much do fresh dining concept jobs pay per hour?

As of Jul 22, 2026, the average hourly pay for fresh dining concept in the United States is $24.91, according to ZipRecruiter salary data. Most workers in this role earn between $18.03 and $30.29 per hour, depending on experience, location, and employer.

What are the key skills and qualifications needed to thrive as a Fresh Dining Concept Manager, and why are they important?

To thrive as a Fresh Dining Concept Manager, you need a solid background in hospitality management, food safety knowledge, and experience in menu development and cost control. Familiarity with point-of-sale (POS) systems, inventory management software, and relevant food safety certifications like ServSafe are typically required. Excellent leadership, creativity, and customer service skills help drive team performance and guest satisfaction. These competencies are crucial for delivering innovative dining experiences, maintaining operational efficiency, and ensuring high standards in a competitive food service industry.

What are some common challenges faced by team members working at a Fresh Dining Concept, and how can they be overcome?

Team members at a Fresh Dining Concept often navigate fast-paced environments where consistency and quality are crucial. Challenges can include adapting to seasonal menu changes, maintaining high standards for fresh ingredient handling, and ensuring seamless communication between the kitchen and front-of-house staff. Overcoming these challenges typically involves strong teamwork, ongoing training, and open communication channels to quickly address issues and maintain a positive guest experience. Team members who are proactive and flexible tend to thrive in this dynamic setting.

What is a Fresh Dining Concept?

A Fresh Dining Concept refers to a restaurant or food service approach that emphasizes fresh, high-quality ingredients, innovative menus, and often a modern or health-focused dining experience. These concepts may feature farm-to-table sourcing, seasonal dishes, and unique culinary techniques. The goal is to offer customers a distinctive and memorable experience that stands out from traditional dining options. Fresh Dining Concepts are popular among diners who value nutrition, sustainability, and creative cuisine.

What is the difference between Fresh Dining Concept vs Restaurant Manager?

AspectFresh Dining ConceptRestaurant Manager
CredentialsFood service experience, possibly culinary or hospitality certificationsHospitality management certifications often preferred
Work EnvironmentKitchen, dining area, food prep zonesFront-of-house, overseeing staff and customer service
Employer & IndustryRestaurants, cafes, food service establishmentsRestaurants, hotel dining, hospitality industry
Primary FocusFood quality, menu execution, kitchen operationsStaff management, customer satisfaction, operational oversight

While both roles are integral to restaurant operations, a Fresh Dining Concept focuses on food quality and kitchen management, whereas a Restaurant Manager oversees overall staff, customer experience, and daily operations. Understanding these differences helps in choosing the right career path or job search focus.

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Fresh Dining Concept jobs near you
Infographic showing various Fresh Dining Concept job openings in the United States as of July 2026, with employment types broken down into 84% Full Time, 13% Part Time, and 3% Contract. Highlights an 90% Physical, 3% Hybrid, and 7% Remote job distribution, with an average salary of $51,818 per year, or $24.9 per hour.
General Manager (Auntie Anne's Wellington Green Mall - Weillngton, FL)

General Manager (Auntie Anne's Wellington Green Mall - Weillngton, FL)

Fresh Dining Concepts, LLC

Wellington, FL • On-site

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Posted yesterday

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Job description

General Manager
Auntie Anne's Cinnabon Carvel Ice Cream Jamba
Fresh Dining Concepts
About Us
Fresh Dining Concepts is the leading franchisee of GoTo Foods™, the franchisor of Auntie Anne's, Cinnabon, Carvel Ice Cream, and Jamba. With locations across the United States, we are committed to operational excellence, brand integrity, and creating exceptional guest experiences. We're growing-and we're looking for talented leaders to grow with us.
Position Summary
General Managers at Fresh Dining Concepts are responsible for the overall operation, financial performance, people leadership, and execution of brand standards for assigned locations. Managers may lead teams of 10-40 team members, depending on concept and location.
Store Managers are expected to model and uphold our core leadership characteristics: Integrity & Trust, Ethics & Values, Customer Focus, and Action Orientation.
Essential Duties & Responsibilities
Include but are not limited to:
Hiring & Staffing
  • Recruit, interview, hire, and retain team members who meet brand and company standards
  • Ensure appropriate staffing levels to support business fluctuations and peak periods

Team Development & Training
  • Train team members on product knowledge, service standards, policies, procedures, and sales techniques
  • Conduct ongoing individual and group training
  • Coach, counsel, and discipline team members as needed
  • Build and maintain internal talent pipelines to support growth

Operational Excellence & Quality Management
  • Analyze store performance and business practices to identify improvement opportunities
  • Ensure accurate scheduling and timekeeping; audit labor records for compliance
  • Communicate job expectations, performance goals, and brand standards
  • Effectively marshal people, resources, and timelines to meet operational requirements

Performance Management & Accountability
  • Plan, monitor, and evaluate team performance
  • Complete performance reviews and recommend promotions and merit increases
  • Promptly and objectively resolve team member issues and conflicts
  • Address underperformance consistently and appropriately

Team Culture & Engagement
  • Foster a positive, high-performing store culture rooted in Fun, Integrity, Belief, Excellence, and Results (F.I.B.E.R.)
  • Conduct monthly one-on-one meetings and quarterly team meetings
  • Lead by example to inspire pride in the brand and the business

Qualifications
  • High School Diploma or GED required; BA/BS in Business or related field preferred
  • Minimum 2 years of successful management experience
  • Experience coaching and developing teams in a retail, restaurant, or hospitality environment
  • Direct P&L responsibility experience preferred
  • Ability to work flexible schedules, including nights, weekends, and holidays
  • Experience supervising hourly, supervisory, and management staff
  • Background or interest in nutrition and wellness a plus (especially for Jamba)
  • Strong interpersonal, leadership, and financial management skills
  • Proven analytical, problem-solving, organization, and planning abilities
  • Sound judgment, professionalism, optimism, and initiative
  • Proficiency with computers and common software applications (Microsoft Office, email, etc.)
  • Ability to communicate effectively in English (verbal and written)

Leadership Competencies
Managing Vision & Purpose
  • Build strong community relationships through local marketing and sponsorships
  • Drive store culture, operational standards, and financial excellence
  • Maintain a positive ownership mindset and full accountability
  • Ensure consistent delivery of brand service promises, including B.O.O.S.T. principles where applicable

Leading a Winning Team
  • Empower, motivate, and collaborate with team members and business partners
  • Translate strategy into action through strong execution
  • Demonstrate pride in brand leadership and support company initiatives

Communication & Respect
  • Communicate clearly and effectively one-on-one and in groups
  • Create an inclusive environment where team members feel valued
  • Prepare clear, professional written communications

Driving Results
  • Focus on guest satisfaction, quality, safety, and operational efficiency
  • Continuously develop skills aligned with company goals

Change Leadership
  • Adapt effectively to evolving business needs
  • Lead change efforts through clear communication and action
  • Adjust leadership style to support teams through change

Job Requirements / Physical Demands
  • Must be 18 years of age or older
  • Prolonged standing, walking, bending, squatting, and repetitive hand/arm motions
  • Ability to lift 50+ pounds
  • Ability to work in a fast-paced, high-volume environment
  • Occasional extended hours, in compliance with state and federal laws
  • Ability to effectively communicate safety and operational information in English
  • Ability to evaluate products by taste, color, and smell

Licenses & Certifications
  • Reliable transportation
  • ServSafe Certification required (must obtain within 30 days if not current)
  • Food Handler Permit as required by local regulations
  • Compliance with all local health department requirements

Work Environment
The work environment characteristics described are representative of those encountered while performing the essential functions of this job.
This job description is not intended to be an exhaustive list of duties and responsibilities and may be modified at any time based on business needs.

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