Kitchen manager jobs in Dundalk, MD - 1,489 jobs

Text "Pasta" to 30437 to apply now! By texting Pasta to 30437 you will opt-in to receive hiring messages and account related messages from Carrabba's Italian Grill. Text HELP for help or ******************. Msg&data rates may apply. Msg freq varies. Text STOP to cancel. For terms, visit paradox.ai/legal/terms-of-use. Privacy policy can be found at paradox.ai/privacy-policy. At Carrabba's Italian Grill, we value having fun and creating memories that last a lifetime. Our atmosphere and hospitality for our guests are old-world Italian with a new world feel. We provide our team members with a place to gain valuable experience, career growth and a sense of pride. Our goal is to allow your passion for food, family, and hospitality to create memorable experiences for all our guests. As a Restaurant Kitchen Manager, you will be responsible for the daily operations of all back-of-the-house functions for your assigned restaurant and for providing nothing but the finest food for our customers. This will include leadership of all kitchen employees as well as ensuring that all recipes, food preparations and presentations meet Carrabba's specifications and commitment to quality. JOB RESPONSIBILITIES Your specific duties as a Restaurant Kitchen Manager will include: Directing and checking the progress of the prep staff and checking for food quality and consistency Assisting in the hiring and training of back-of-the-house employees Implementing effective security protocols to always ensure the ongoing safety of both our employees and guests. Preparing kitchen equipment and production areas daily to boost productivity and reduce waste Compliance with operational, safety and sanitation standards, company policies, federal/state/local laws, and ordinances; all health inspections meet required state standards. Ensuring that operational basics and standards are adhered to including line checks, testing, training, recipe adherence, window management, cook times, etc. Verifying that all menu items are made according to recipe and presented to Carrabba's specifications Managing staffing levels and shift assignments Keeping kitchen, dish, and storage areas clean and organized Checking and balancing product inventory from previous day of business as well as placing food and supply orders Setting excellent customer service and work examples JOB REQUIREMENTS As a Restaurant Kitchen Manager, you must be dependable, self-reliant, and passionate about great food and exceptional customer service. It is vital that you combine strong organizational and prioritization skills with professional dedication and a team-oriented attitude. Specific qualifications include: Minimum 3 years of restaurant management experience, (Culinary or Kitchen management preferred) Preferred experience in leading within a Full-Service Casual Dining or Casual Plus environment Previous exposure to a scratch kitchen, a plus Availability to work a flexible schedule Minimum 21 years of age with legal authorization to work in the United States Ability to relocate, a plus Bilingual, a plus Bloomin Brands offers benefits such as medical, dental, vision, and 401k. Further details around eligibility and additional benefit offerings can be found at ********************************** Compensation Range: $50000 - $70000 with potential for bonus based on eligibility and other business factors We value diversity and are proud to be an Equal Opportunity Employer. We are committed to providing all individuals employment consideration regardless of race, color, religion, sex, national origin, age, disability, marital status, veteran status, sexual orientation, genetic information or any other protected characteristic under applicable law. Application Instructions: Join for the Fun, Stay for the Career! If you are looking for a great place to work, have fun, and make money, click the link below to apply! A new window will open where you can complete your application with the help of our virtual assistant Tony. We look forward to hearing from you!

A national food service provider is seeking an experienced FOOD SERVICE OPERATIONS DIRECTOR to oversee summer camp kitchen operations across the U.S. This demanding role involves managing food quality, safety, and staff training while living on-site for the summer season. Ideal candidates must have commercial kitchen experience, be knowledgeable in food safety, and possess leadership skills. Competitive pay and seasonal contracts are provided. #J-18808-Ljbffr

Experienced and ministry-minded individual who will plan, organize, lead, and manage the Cooperstown Bible Camp food service program. The individual hired will handle food planning and preparation for our summer camping season, CBC retreats, and guest groups scheduled throughout the year. The Food Service Director will manage the daily operations of the food services of the camp, menu planning, food ordering, preparing, serving, and keeping a clean kitchen and dining room environment. This individual is accountable to the Executive Director. Responsibilities Food Service Operations Plan and prepare adequately nutritious meals. Training and mentoring of summer kitchen staff and volunteers. Supervise campers, counselors, kitchen staff in serving and clean up after meals. Maintain inventory of food, equipment, and supplies. Order food and kitchen supplies consistent with menus and enrollment counts. Keep orderly records of expenditures for food, supplies, and equipment. Prepare menus and order a week in advance before guest or camper arrival. Inspect equipment and ensure equipment is repaired as necessary. Promote practices that seek to reduce waste. Food Preparation Ensure safe and efficient preparation and serving of camp meals. Develop meals that are unique and memorable to CBC. Plan any necessary menu adaptations for all allergy and special diet campers and staff. Proper storage, dating, labeling, and usage of food. Make necessary adjustments based upon evaluations or recommendations. Cleaning Maintain high standards of cleanliness, sanitation, and safety. Be responsible for the cleanliness and proper storage of all equipment and the correct handling, serving, and storage of all foods. Being a detail-oriented person regarding cleanliness of the dining facility. Clean and maintain all food-service areas including kitchen, dish pit, dining tables, serving tables, serving areas, all equipment, dry storage, walk-in/reach-in refrigerators, and freezers. Other Responsibilities Meet regularly with staff to enhance clear and effective communication. Coordinate sufficient meal packages for guest groups, CBC retreats, and summer camps as needed. Provide an evaluation of the summer food service operation and recommendations for improvement. Attend weekly staff meetings and bible studies. Engage with our campers and guests to fulfill our mission of “Making Jesus Known.” Support and participate in staff spiritual life activities. Attend CCCA meetings/conferences. All other duties as assigned. Qualifications Is a believer and has an active faith in Jesus Christ and desires to see campers come to know and grow in Him. A Christian of established character, sound in faith and doctrine, who meets the character traits of Scripture such as: 1 Timothy 3:1-13 and Titus 1:5-9. High school diploma or GED. College/Culinary school preferred and at least 1 year of Food Service experience. Is flexible and accommodating to the time and fluctuating demands of camp and retreat ministries. Is physically able to handle the demands and rigors of a schedule and responsibilities that can result in long and demanding days. Ability to communicate in a clear, concise, thorough, and timely fashion with all staff and volunteers. Ability to prepare and serve a diverse range of foods proficiently for groups ranging between 20 and 250. Working knowledge of the rules and regulations related to health and safety in food preparation. Ability to regularly lift 30 pounds and spend long hours standing. Ability to squat, kneel, bend, and climb. One who loves to work with and serve people of all ages and who has proven leadership and administrative skills. Willingness to learn and is teachable, conforming to the CBC traditions. Agrees with the philosophy, policies, vision, and goals of CBC. Concur with the Statement of Faith of the Evangelical Free Church of America. Time: Full-Time Year Round Salary: Paid Category: Food Services Updated: 10/28/2025 9:29:51 AM Job Contact: Adam Glombowski ************** Location: 11776 3rd Street SE Cooperstown, ND 58425-9159 ************** Why work at Cooperstown Bible Camp Cooperstown Bible Camp is a high impact, life changing ministry that exists To develop relationships between campers and Christ. If you are seeking to grow spiritually and in your skills, this is the place to work. Ministry is year round here at CBC! #J-18808-Ljbffr

A leading property management company seeks a dynamic General Manager to lead leasing, marketing, and operations for a student housing community in Washington, DC. This role requires a strategic leader who can drive occupancy, enhance brand awareness, and develop high-performing teams. Candidates should have a Bachelor's degree and at least 3 years of management experience in student housing. Join us to make a significant impact on the resident experience and grow your professional career. #J-18808-Ljbffr

Gap has always been about optimistic American style. Starting with our very first store on Ocean Avenue in San Francisco, opened almost 50 years ago by Doris and Don Fisher. The thread that's run through those five decades is the phenomenal people that make up our brand - our employees and our customers. People who are rooted in the legacy that makes Gap what it is, but who are also focused on the future. People who want to leave the world better than they found it. We've built our brand on staying true to our roots while always being out in front of what's next. If you want to be part of an iconic American brand, and help lead the way for where we're headed, we'd love to have you join us. About the Role As the General Manager, you are responsible for leading your team to deliver a profitable store business plan. You ensure your store achieves all key metrics and is meeting or exceeding goals. You are the link between the brand vision and how it comes to life in your store. You drive profitable sales growth through all aspects of the store to include, Customer Operations, Merchandising, Product Operations, and talent development. As the General Manager, you will teach and coach behaviors to your store team that delivers a best in class customer experience. What You'll Do Analyzes results, identifies opportunities and makes decisions in collaboration with the leadership team to drive key performance indicators Drive profitable sales through forecasting and scheduling Manages store budget for daily operations in support of the P&L Builds highly productive teams through sourcing, selecting and developing people Accountable for team performance through coaching and feedback. Teaches and trains to build capabilities. Leads the implementation and execution of all Standard Operating Procedures and initiatives Creates an inclusive environment Implements action plans to maximize efficiencies and productivity Performs Service Leader duties Represents the brand and understands the competitors Promotes community involvement Leverages OMNI to deliver a frictionless customer experience Ensures all compliance standards are met Who You Are 3-5 years of retail experience leading others College degree or equivalent experience preferred Demonstrated ability to deliver results Ability to effectively communicate with customers and employees College degree preferred Ability to maneuver around sales floor, stock room, and office; work around and with chemicals; lift/carry up to 30 lbs. Ability to work a flexible schedule, including travel, to meet the needs of the business including nights, weekends, holidays Ability to travel as required Business Acumen skills Established time management skills Strong planning and prioritization skills Benefits at Gap Merchandise discount for our brands: 50% off regular-priced merchandise at Old Navy, Gap, Banana Republic and Athleta, and 30% off at Outlet for all employees. One of the most competitive Paid Time Off plans in the industry.* Employees can take up to five “on the clock” hours each month to volunteer at a charity of their choice.* Extensive 401(k) plan with company matching for contributions up to four percent of an employee's base pay.* Employee stock purchase plan.* Medical, dental, vision and life insurance.* See more of the benefits we offer. *For eligible employees Gap Inc. is an equal-opportunity employer and is committed to providing a workplace free from harassment and discrimination. We are committed to recruiting, hiring, training and promoting qualified people of all backgrounds, and make all employment decisions without regard to any protected status. We have received numerous awards for our long-held commitment to equality and will continue to foster a diverse and inclusive environment of belonging. In 2022, we were recognized by Forbes as one of the World's Best Employers and one of the Best Employers for Diversity. Salary Range: $60,800 - $82,100 USD Employee pay will vary based on factors such as qualifications, experience, skill level, competencies and work location. We will meet minimum wage or minimum of the pay range (whichever is higher) based on city, county and state requirements.

At Blank Street, we're on a mission to become the defining food and beverage brand of our generation. From the very beginning, we've set out to add a spark to ordinary experiences through elevated products, attention-to-detail, and a commitment to making every moment memorable. We're motivated by the millions of customers we serve across cities, and know that our potential is unlimited. It all starts with our people and their commitment to make magic happen each and every day. Like the sound of this? Keep reading. Add a Spark to the Ordinary... As a General Manager at Blank Street, your primary responsibility will be to build a world-class business and team within your neighborhood across many verticals. You'll oversee and be held accountable to 2-5 Blank Street locations. You must be able to work independently, while also thriving in a team environment. We're looking for dynamic leaders that will motivate and inspire our teams in the stores to fulfill and represent Blank Street's goals and vision. We want our team to become part of the community's infrastructure, serving customers with passion, care, and precision. The right person for this role is a proven operator who takes pride in giving amazing hospitality experiences and influencing their team to do the same. You thrive for opportunities to serve your community and make a big local impact. You are customer centric and believe in quality product through flawless execution. You empower your team to give customers exactly what they need, every day, in their way. You excel in high growth environments, thrive under pressure, are highly organized, and can handle competing priorities. What you'll own All schedules and timecards completed according to state law and local laws Responsible for the timely recruitment of super star talent for backfills, additional staff needed for seasonal peak sales trends or for new store openings in hand with our people team Owning the development and growth of your teams, while also taking care of any performance related to create and maintain a world-class team Develop meaningful ties with neighborhood businesses and people to help grow local brand loyalty and goodwill Uphold the company standard NPS scores, celebrating the positives with your teams and immediately actioning on feedback to improve Be a champion of your stores financial performance, finding ways to grow your store AOV, meet sales goals through creative initiatives and gain team buy in to share the same vision Maintain operational excellence in the way of store environment, cleanliness and brand expectations, achieving company standard scores and above via our auditing platform Own all ordering, vendor relations, waste management, inventory counts and general compliance of our Inventory Management System Ensure all locations under your leadership meet quality audit standards Own celebrating positive customer feedback and investigating any and all negative comments to ensure we are listening and adjusting where necessary Own the underlying P&L of each individual store under your management. Constantly diagnose areas of improvement and come up with creative solutions to drive better performance while ensuring you are operating within labor budgets What you'll bring 3-4 years of experience managing and leading operations in high growth hospitality/consumer brands Experience in multi-unit or multi-department management Track record scaling and managing hospitality teams Track record managing inventory and supply chain ordering Highly effective interpersonal and communication skills Hands on and highly action-oriented Excellent organizational skills and ability to perform under pressure and time constraints Deep knowledge and interest in specialty coffee Availability Requirements: Full Time: 45-50 hours per week, 5 days of availability required and must be available to work 2 peak days (usually weekend days, weekend as described as Friday, Saturday, Sunday) Benefits $75,000 - $85,000 / annual salary Blank Street, in good faith, believes that the posted salary range is accurate for this role in Washington DC at the time of posting. Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package. Additional components include equity offering, healthcare benefits, paid time off and various work perks (commuter benefits, free coffee). Details will be discussed during the interview process. Blank Street may pay more or less than the posted range based on factors such as relevant experience and skills, qualifications and location, among others. This range may be modified in the future. Bonus program 15 days of paid annual leave (on top of company-observed holidays and sick time) Three health plan options, with full coverage available for two employee-only tiers Commuter benefits Parental leave Bereavement leave Exclusive access to our coveted Regulars program - yes, that means free coffee, matcha and more! Regular social outings with the team Free Blank Street swag

The General Manager maintains accountability for the efficient and profitable operation of an Au Bon Pain café; the consistent delivery of "Guest First' service to all guests; the maintenance of cafe quality; the leadership and development of café employees; the creation and maintenance of an environment of trust, credibility, dignity and respect. The General Manager routinely exercises independent judgment and discretionary powers in the day-to-day performance of job duties. S/he ensures that Au Bon Pain's policies and procedures are implemented and maintained in a consistent manner. Skills & Requirements Qualifications

To effectively supervise and manage all kitchen operations; optimizing profits by controlling food costs, production, labor and increase sales through food quality, speed of service and accurately prepared food. KEY RESPONSIBILITIES & ACCOUNTABILITIES Manages operations during scheduled shifts that include daily decision-making, staff support, guest interaction, scheduling, planning while upholding standards, product quality and cleanliness. Maintains an accurate and up-to-date manpower plan of staffing needs. Prepares schedules and ensures that areas of responsibility are staffed properly for all shifts. Staffs, trains and develops hourly Team Members through ongoing feedback, establishment of performance expectations and by conducting performance reviews on a regular basis. Carefully observes kitchen operations and addresses any issues out of alignment promptly and directly Identifies operational opportunities to build sales and control costs; develop and implement plans to address opportunities Manages inventory efficiently, accurately, and in a cost-effective manner Ensures food quality by maintaining high levels of cleanliness, organization, storage, sanitation of food products. Coaches and develops talent Demonstrates responsibility for purchasing, receiving and storing food products, inspection of local suppliers, use of correct products and proper par levels to minimize food waste and optimize food cost. Fosters open communication with kitchen and FOH staff In the absence of the General Manager and as acting Manager on Duty, oversees the entire restaurant operation. QUALIFICATION REQUIREMENTS Must be able to pass TSA federal background check to work in the airport College coursework with Bachelor's Degree preferred Minimum of 3 years of experience as a kitchen manager or restaurant manager with extensive knowledge of restaurant operations preferred. Prior experience in purchasing and production Previous kitchen experience required. Job Type: Full-time Pay: $60,000.00 - $65,000.00 per year Benefits: 401(k) 401(k) matching Dental insurance Employee discount Flexible schedule Health insurance Paid time off Paid training Vision insurance Shift: 10 hour shift 8 hour shift Day shift Evening shift Morning shift

Imagine your ideal job. Now add bowling, arcade games, amazing parties, and delicious food. Our Kitchen Managers combine their natural culinary ability with exceptional management skills. They're the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. ESSENTIAL DUTIES: Get a glimpse of all you'll experience as a Kitchen Manager EMBRACE THE MENU Adhere to the company's mandated F&B menu and purchasing programs KEEP AN EYE ON THE NUMBERS Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary GET THE PARTY STARTED Work with the Operations team and Sales staff to plan, supervise, and execute for all events, supervising the preparation and service of all food and beverage (in addition to cleanup); assist with cooking when needed PLAN LIKE A PRO Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume ASSEMBLE AN ALL-STAR TEAM Work with the center's management to recruit, hire, train, and retain a rock star kitchen staff COMMIT TO QUALITY Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food KEEP IT CLEAN Facilitate and manage all kitchen equipment maintenance and implement/conduct sanitation audits and cleaning schedules in order to comply with all local Department of Health (DOH) regulations. WHO YOU ARE: You're an experienced Kitchen Manager with a highly developed sense of customer service, great interpersonal/communication skills, and a high-level of profit and loss capability. You take accountability for your team (like any great leader) and your organizational skills are second to none. Our centers are fast-paced, high-volume retail environments that are as demanding to work in as they are rewarding. You'll be leading a team of lead cooks, cooks, dishwashers, and servers, and will report to and support your center's General Manager on all matters food-related. Experience prepping catered events or presenting food for other special events is desirable, but not essential. DESIRED SKILLS: Check out the desired skills below and see if you have what it takes to join our world-class team! 3+ Years of Kitchen Management Experience Bachelor's or culinary degree preferred Experience in high-volume retail, entertainment, hospitality, or restaurant venue Experience preparing banquet style events Current ServSafe certification is ServSafe instructor certification or ability to be certified is preferred WORK ENVIRONMENT/ PHYSICAL DEMANDS: Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. #JB-LI Who We Are Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world's premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay rate for this position is $65k-$70k Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: Lucky Strike Entertainment Benefits

Role OverviewSodexo Senior Living is seeking a Culinary Regional Operations Support Manager 2 to join our team of professionals in the Mid-Atlantic markets. This is a travel role, but we're looking for someone based in Washington DC Metro, MD, or VA. We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on OPS role requiring previous experience managing upscale food production, with retail & fine dining menu knowledge and fine dining a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. Are you an Executive Chef? We would love to hear from you. *This is a temporary role that will last up to an 18-month assignment*. Hours vary depending on business needs. Will work 10 days on / 4 days off for overnight travel and 5 days on / 2 days off for local travel. Travel is 90% throughout the east coast mainly through MD, DC, VA, PA as business needs. You may expense your travel mileage and hotel stays. What You'll Dodirect and supervise kitchen as well as dining room operations and designated back of house and front of house staff;ensure that the highest possible standards of food handling and preparation are achieved;control and ensure the company's and client's financial targets are achieved;engage with peers, colleagues and residents in a manner that invites interaction and feedback. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringtwo or more years of food service management experience; prior healthcare or contract management experience is a plusstrong culinary knowledgecontinuously update industry knowledge on current food trends and ingredients, making sure they lead the way in innovation and originality;have financial acumen and a good level of computer literacy;are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail Must have a valid driver's license. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in facilities (e. g. , maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e. g. , food services or operations, concessions, retail sales, store operations, or vending) or HTM

As an Event Manager at Lib's Catering, you will play a pivotal role in coordinating the final stages of planning and the execution of events. To ensure the seamless delivery of our services in line with our brand vision and values. This role reports directly to the Operations Manager and offers a unique opportunity to contribute to the growth and success of a dynamic catering company. Description of the Event Manager Role: The initial client meetings, planning and coordination will be conducted by the Sales Manager and Catering Director. As we approach an event date, the Event Manager, will be assigned a “Final Walkthrough” via Google Calendar based on their scheduled events for the following month. The Event Manager will conduct the “Final Walkthrough”, taking copious and detailed notes of the client's vision for execution, updating these notes in the Kanban board and answering client questions about Lib's Catering execution of their event. From the date of “Final Walkthrough” until execution of the event, the Event Manager assigned will take over all event correspondence and coordination with the client through the successful execution of their event. This may include contact via email and phone; this is a time of high stress for many of our clients and we seek to relieve as much of that stress as possible so timely and precise responses to client correspondence is very important at this time. The week prior to the event, the Event Manager will be responsible for attending and leading the discussion of their event during the “Event Leads Meeting” (generally held on Tuesday at 5pm, but subject to change). After this meeting, they will also be responsible for messaging and confirming their assigned team members for the event (via text message). On the day of the event, the Event Manager will report to the venue with the setup crew and be responsible for the seamless execution of the event from setup through clean up. For some events, there will be two managers assigned. On these types of events, one manager will arrive for setup and stay through service execution and the other will arrive just prior to the service execution and stay through the breakdown and clean up of the event. Both will be responsible for contributing event summary and recaps in the Hotschedules logbook and Kanban Events Board. The Catering Director will send all post-event feedback correspondence and communicate any information provided about the event to the Event Manager in a constructive, solution-seeking or celebratory manner. This feedback, from the client as well as our team members, is very important to the continued growth and success of our brand. Responsibilities of the Event Manager: Collaborate with clients to understand their unique needs and preferences, providing expert guidance throughout the execution process. Liaise with venues to ensure seamless coordination and communication, fostering strong and positive partnerships. Oversee logistics, including vendor management, staffing, and on-site coordination, to guarantee the successful execution of events. Maintain a keen eye for detail, ensuring that events align with the company's commitment to creative cuisine, artistic presentation, and exceptional service. Uphold the company's values, fostering a positive and collaborative team culture. Communicate frequently through Google Workspace, the Kanban project management tool, and Hotschedules logbook. Learn and be required to update client information in the software Caterease. On sight Training of Newer Team Members (Sink/Swim Shifts & Mole Shifts Qualifications: Proven experience in event execution, with a track record of successfully executing a variety of events. Exceptional organizational and multitasking skills, with the ability to manage multiple events simultaneously. Strong interpersonal and communication skills, with the ability to build and maintain positive relationships with clients, venues, and their teams. Creative mindset and a passion for delivering unique and memorable experiences. A commitment to staying informed about industry best practices and contribution to refining execution team roles and techniques Flexibility to work evenings and weekends, as required by event schedules. Compensation & Development Opportunities: Event Manager Hourly Rate: $25 to $28 per hour Event Manager Administrative Rate: $20 to $23 per hour Warehouse Administrative Rate: $20 to $23 per hour (projects as assigned by Operations Manager, Sales Manager or Warehouse Manager) Other Compensation & Benefits: One Week Paid Vacation (40 Hours - can not be redeemed from August through November; accrued after 450 hours worked), one on one mentorship & coaching including an individual development plan for personal and professional growth. Work schedule Weekend availability 8 hour shift Supplemental pay Tips Bonus pay Benefits Paid time off Flexible schedule

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering Manager will manage and oversee all aspects of events in the FMPAC from initial introductions, on-site walk-throughs, proposal creation and negotiation, final invoice management and collection of payment for receptions and event catering. This position will also handle sales and customer service issues including providing outstanding customer service; researching, resolving, and clarifying invoice and proposal questions; and providing knowledgeable and appropriate suggestions regarding catering and bar selections. The Catering Manager maintains a consistently positive and professional relationship with internal and external clients. The Manager will facilitate the flow of information internally, as well as communicate with all guests and vendors. Must be available to execute the event from set-up, food and beverage presentation, serving, and cleanup while focusing on detail, quality presentation and staff management. The Catering Manager will also be responsible, as needed, for concessions management and the Hippodrome Theatre and the Joseph Meyerhoff Symphony Hall. This role pays an annual salary of $50,000-$65,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 10, 2026. Responsibilities Responsible for negotiating, authorizing, and submitting finalized contracts and BEOs to Client and Internal Staff. Address or coordinate all Catering requirements and requests in a timely and helpful manner. Maintain accurate records for all event activities. Communicate daily with Venue Director of Events, outside culinary and catering staff, and venue operations staff about the needs of our guests and their expecations. Follow-up of guests' experience at the venue, ensuring that all issues have been addressed. Manager the planning and coordination of all events as directed. Assists with oversight of accounts receivable in conjunction with assigned events. Approaches all encounters with guests and colleagues in a friendly, service-oriented manner. Maintains constant communication with guests and on-site vendor contacts to ensure all expectations are met or exceeded. Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction. Coordinates with other departments to arrange for the delivery of requested services. Ensures all functions are set and staff is prepared and organized before required time on BEO. Inspects bars and bar backs, including table linen or spandex, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive. Ensures proper setting of bars, concessions, and other food service tables as requested by the guests. Arranges for and ensures proper sequence of service for each event. Supervises clearing and post function cleanup and garbage removal. Maintains clean and orderly back areas, pre-function areas and storage areas. Assures that all china, glassware, silverware, linen, bar equipment and utensils, etc are returned to their proper location after each event. Assists with staff training programs. Clearly projects the visions of the department and measures progress. Attends weekly events meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience. Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency. Work with the Food and Beverage Director to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for events. Work with the Food and Beverage Director to ensure quality and accuracy of set-ups within all events. Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective. Qualifications Valid Managers & Alcohol Service ServSafe Certifications 3-5 years of experience in Catering and Events management Familiar with inventory cost control and menu planning Basic computer proficiency: E-mail, Excel, Word,Outlook Working knowledge of Point of Sale and timekeeping systems Previous supervisory experience is required. Knowledge of food and beverage operation and preparation is required. Cash handling abilities; basic math skills including significant number manipulation. Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. Good verbal and written communication skills. Must have a flexible schedule, be highly motivated and quality driven. Detail oriented yet able to excel while multi-tasking. Able to accept responsibility and lead by example. Able to lift 40+ LBS. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Job DescriptionBenefits: Flexible schedule Training & development Join our dedicated team at Maryland Medical Day Services, where we provide meals to our clients. We are currently seeking a part-time Dietary Assistant who is enthusiastic about food service and wants to make a difference in the lives of others. Position Overview: As a Dietary Food Manager, you will play an essential role in supporting our kitchen team to ensure that all clients receive healthy and delicious meals. You will help create a positive dining experience in a warm and welcoming environment. Key Responsibilities: Assist in preparing and serving meals according to established menus and dietary guidelines Ensure food is portioned and presented attractively. Provide friendly and attentive service to participants during meal times. Accommodate special dietary needs and preferences as directed by dietary managers. Maintain cleanliness and organization in the kitchen and dining areas. Adhere to food safety and sanitation guidelines at all times. Work Collaboratively with kitchen staff and other team members. Qualifications: High School Diploma Previous experience in food service or healthcare settings is a plus. Ability to communicate effectively and work well with a diverse group of people. Must possess a Food Manager License- ServSafe

Catering and FOH Manager Iconic Venue in Alexandria, VA Compensation: $70,000 - $75,000 Base Salary + Extensive Benefits Presented by: Tom Bull, Gecko Hospitality (VA/DC) The Opportunity Gecko Hospitality is proud to represent an iconic venue in the heart of Alexandria, VA, currently seeking a versatile Catering and FOH Manager. This unique hybrid role offers the rare opportunity to manage high-volume catering operations within a celebrated historic setting while maintaining a desirable work-life balance. Unlike typical hospitality management roles, this position is primarily daytime-focused, allowing you to drive business success without sacrificing your personal time. If you are an experienced restaurant manager with a strong background in catering and a passion for hospitality, this is your chance to join a stable, high-volume operation with a stellar reputation. Role Overview The Catering and FOH Manager will serve as a pivotal leader, bridging the gap between event execution and daily dining operations. You will oversee a bustling catering department responsible for on-premise events ranging from large tour groups and corporate gatherings to intimate weddings. Additionally, you will provide critical support as a Front of House (FOH) Manager during peak service times. Key Responsibilities: Catering Leadership: Manage the planning and execution of all on-premise catering events, ensuring seamless service for tour groups, corporate clients, and private parties. FOH Operations: Support the restaurant floor as a hands-on manager, ensuring guest satisfaction, staff performance, and operational efficiency during service shifts. Team Management: Train, schedule, and supervise service staff for both daily dining and special events, fostering a culture of hospitality excellence. Client Relations: serve as the primary point of contact for catering clients, ensuring their vision is executed to perfection. Operational Standards: Maintain high standards of food safety, sanitation, and service quality across both departments. Candidate Profile We are looking for a hospitality professional who thrives in a dynamic environment. The ideal candidate possesses the organizational skills required for complex catering logistics and the floor presence of a seasoned restaurant manager. Experience: proven experience as a Restaurant FOH Manager is required, with specific experience in catering or event management strongly preferred. Versatility: Ability to switch gears effectively between administrative planning and hands-on floor management. Leadership: Strong track record of leading teams to success in high-volume environments. Communication: Exceptional verbal and written communication skills for client interaction and team coordination. Compensation & Benefits This role is designed to support a healthy work-life balance while offering a competitive compensation package. Salary: $70,000 - $75,000 (Commensurate with experience) Schedule: Five-day work week with mostly daytime hours. Benefits: Extensive benefits package including health, dental, and vision coverage. Time Off: Generous PTO and vacation allowance to ensure you have time to recharge. Confidential Application Process All inquiries and resume submissions will be treated with professional confidentiality. To learn more about this role or to apply, please submit your professional 2026 resume directly to: Tom Bull Managing Partner, Gecko Hospitality Email: Tom Bull is an award-winning executive hospitality recruiter and Managing Partner for the VA/DC office of Gecko Hospitality. We specialize in connecting top-tier talent with the industry's leading brands.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for an experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTOR. IS NOT LOCAL. You will be living abroad on‑site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combinations of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross‑contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast‑paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands‑on self‑reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co‑workers, and supervisors Able to motivate and foster a positive work environment Attend related in‑service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self‑Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6‑day work 70‑hour week Must live on‑site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high‑volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLfoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLfoods is changing the perception of camp food into something more suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. WOLfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. WOLfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. #J-18808-Ljbffr

General Manager - Lead with Intention. Build the Brand. Elevate the Experience. Are you a dynamic leader who thrives in fast-paced environments, loves building high-performing teams, and knows how to turn prospects into residents? We're looking for a General Manager to champion sales, marketing, and operations for a thriving student housing community, someone who brings energy, strategy, and a best-in-class customer experience mindset. If you're motivated by hitting occupancy goals, crafting memorable brand moments, and developing top-tier leasing teams, this is your opportunity to make a major impact. What You'll Do: Drive Leasing Success: Own occupancy and revenue goals with a strategic, data-driven approach Lead and mentor the on-site team to deliver consistent five-star service Conduct engaging tours, follow up with prospects, and guide them through the leasing process Train and coach the leasing team on sales, follow-up, touring standards, and fair housing compliance Develop daily/weekly/monthly leasing strategies that anticipate objections and maximize conversions Maintain accurate systems for leads, applications, and lease statuses Build the Brand + Lead Marketing Initiatives: Create and execute marketing and leasing campaigns that stand out in the student housing market Develop annual marketing plans and budgets-and adjust throughout the year based on results Represent the community at key events and build partnerships with student organizations, Greek life, academic groups, and local businesses Strengthen brand awareness through outreach, social presence, and relationship building Operational & Administrative Leadership: Ensure clean, accurate file management and system audits Manage operating and marketing budgets Deliver timely reporting with analysis and recommendations to the leadership team. Lead & Develop Your Team: Recruit, train, coach, and motivate on-site staff Conduct performance reviews, resolve issues, and create a collaborative, high performance culture Support career development and empower your team to exceed goals What We're Looking For: Bachelor's degree or equivalent student housing experience At least 3 years of successful experience in managing the leasing process for a large property Previous General Manager experience in student housing preferred Experience with Entrata or similar property management software Background in operating or stabilizing student housing communities Key Strengths for Success: Exceptional verbal and written communication Strong relationship-building skills across the student and local business community Creative marketing instincts and data-driven decision-making Ability to lead with confidence, clarity, and positive energy Tech-savvy with proficiency across common office platforms Why You'll Love This Role: You'll have the opportunity to grow a brand, develop a winning team, and shape the resident experience from day one. If you're ready to think big, lead boldly, and bring fresh ideas to a high-impact role, we want to meet you. If building relationships, elevating service, and coaching a passionate team excite you, this role is the perfect next chapter. We invite you to apply and join us in making a difference every day. Want to learn more about 512Financial? Check out our Recruitment and Talent Acquisition Page! If you have any questions, please reach out to us here: *********************************

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Catering Manager will manage and oversee all aspects of events in the FMPAC from initial introductions, on-site walk-throughs, proposal creation and negotiation, final invoice management and collection of payment for receptions and event catering. This position will also handle sales and customer service issues including providing outstanding customer service; researching, resolving, and clarifying invoice and proposal questions; and providing knowledgeable and appropriate suggestions regarding catering and bar selections. The Catering Manager maintains a consistently positive and professional relationship with internal and external clients. The Manager will facilitate the flow of information internally, as well as communicate with all guests and vendors. Must be available to execute the event from set-up, food and beverage presentation, serving, and cleanup while focusing on detail, quality presentation and staff management. The Catering Manager will also be responsible, as needed, for concessions management and the Hippodrome Theatre and the Joseph Meyerhoff Symphony Hall. This role pays an annual salary of $50,000-$65,000 Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 10, 2026. About the Venue The historic Hippodrome Theatre at the France-Merrick Performing Arts Center brings the best of Broadway and world-class entertainment to downtown Baltimore. Visit our website for details on the Hippodrome Broadway Series Presented by CareFirst BlueCross BlueShield and upcoming Hippodrome Live events. The M&T Bank Exchange is a newly renovated historic venue with a flexible, state-of-the-art experience that provides a unique and unmatched setting for events. Visit our website to sign up for news, updates, and events coming soon to the M&T Bank Exchange at the France-Merrick Performing Arts Center. Responsibilities * Responsible for negotiating, authorizing, and submitting finalized contracts and BEOs to Client and Internal Staff. * Address or coordinate all Catering requirements and requests in a timely and helpful manner. * Maintain accurate records for all event activities. * Communicate daily with Venue Director of Events, outside culinary and catering staff, and venue operations staff about the needs of our guests and their expecations. * Follow-up of guests' experience at the venue, ensuring that all issues have been addressed. * Manager the planning and coordination of all events as directed. * Assists with oversight of accounts receivable in conjunction with assigned events. * Approaches all encounters with guests and colleagues in a friendly, service-oriented manner. * Maintains constant communication with guests and on-site vendor contacts to ensure all expectations are met or exceeded. * Remains alert of complaints and or/unsatisfied guests and responds appropriately to ensure guest satisfaction. * Coordinates with other departments to arrange for the delivery of requested services. * Ensures all functions are set and staff is prepared and organized before required time on BEO. * Inspects bars and bar backs, including table linen or spandex, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive. * Ensures proper setting of bars, concessions, and other food service tables as requested by the guests. * Arranges for and ensures proper sequence of service for each event. * Supervises clearing and post function cleanup and garbage removal. * Maintains clean and orderly back areas, pre-function areas and storage areas. * Assures that all china, glassware, silverware, linen, bar equipment and utensils, etc are returned to their proper location after each event. * Assists with staff training programs. * Clearly projects the visions of the department and measures progress. * Attends weekly events meeting to continuously evaluate strategies and ideas for enhancement to benefit the guest experience. * Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency. * Work with the Food and Beverage Director to ensure appropriate inventories are stocked including food and beverage and non-food and beverage items used for events. * Work with the Food and Beverage Director to ensure quality and accuracy of set-ups within all events. * Become familiar with the computer systems and technology currently in use in the various food and beverage areas, and administration as it relates to food and beverage, from both a hardware and software perspective. Qualifications * Valid Managers & Alcohol Service ServSafe Certifications * 3-5 years of experience in Catering and Events management * Familiar with inventory cost control and menu planning * Basic computer proficiency: E-mail, Excel, Word,Outlook * Working knowledge of Point of Sale and timekeeping systems * Previous supervisory experience is required. * Knowledge of food and beverage operation and preparation is required. * Cash handling abilities; basic math skills including significant number manipulation. * Ability to work a variable work schedule (including evenings and weekends, as required), depending upon event and business requirements. * Good verbal and written communication skills. * Must have a flexible schedule, be highly motivated and quality driven. * Detail oriented yet able to excel while multi-tasking. * Able to accept responsibility and lead by example. * Able to lift 40+ LBS. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Role OverviewSodexo Senior Living is seeking a Culinary Regional Operations Support Manager 2 to join our team of professionals in the Mid-Atlantic markets. This is a travel role, but we're looking for someone based in Washington DC Metro, MD, or VA. We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on OPS role requiring previous experience managing upscale food production, with retail & fine dining menu knowledge and fine dining a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. Are you an Executive Chef? We would love to hear from you. *This is a temporary role that will last up to an 18-month assignment*. Hours vary depending on business needs. Will work 10 days on / 4 days off for overnight travel and 5 days on / 2 days off for local travel. Travel is 90% throughout the east coast mainly through MD, DC, VA, PA as business needs. You may expense your travel mileage and hotel stays. What You'll Dodirect and supervise kitchen as well as dining room operations and designated back of house and front of house staff;ensure that the highest possible standards of food handling and preparation are achieved;control and ensure the company's and client's financial targets are achieved;engage with peers, colleagues and residents in a manner that invites interaction and feedback. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You Bringtwo or more years of food service management experience; prior healthcare or contract management experience is a plusstrong culinary knowledgecontinuously update industry knowledge on current food trends and ingredients, making sure they lead the way in innovation and originality;have financial acumen and a good level of computer literacy;are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail Must have a valid driver's license. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years work experience in facilities (e. g. , maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e. g. , food services or operations, concessions, retail sales, store operations, or vending) or HTM