Restaurant manager jobs in Annapolis, MD

Job Responsibilities: Reports to the VP of Food and Culinary Services of the Johns Hopkins Health System (JHHS) with an indirect reporting line to the appropriate JHM Affiliate Hospital Leader. Provides leadership to the Food Services Department through overall planning, direction and control of the department in conjunction with the JHHS Shared Service Food Operations and responsible for the optimal efficiency and effectiveness of food and culinary service operations for the JHM Affiliate Hospital. The Director of Food Services ensures a high level of customer service and patient satisfaction, excellent work culture and cost-effective management of all aspects of the service. Responsible for all activities related to food production, service for patients, employees and visitors, catering, and procurement of food service supplies. Provides oversight into the monitoring and evaluation of quality food service and regulatory performance improvement processes for area of responsibility. Works collaboratively with peers to enhance, integrate and standardize food service operations across JHHS. Role Accountabilities Include: Ensures compliance with standards established by accrediting organizations including but limited to Department of Health, CMS, and COMAR regulations, Joint Commission Standards, the Academy of Nutrition and Dietetics Standards of Professional Practice, HACCP guidelines as well as federal, state, and professional regulations. Provides oversight for budget development and management for department. Works collaboratively with JHHS Senior Director for Food and Culinary services to develop financial plans. Plans and implements processes to improve efficiencies and enhance revenue generation for provision of food and culinary services. Oversees departmental personnel by implementation of recruitment strategies, providing orientation, guidance, assistance, and ongoing development opportunities. Responsible for training and succession planning of food and culinary professionals throughout the department. Provides leadership to the development, implementation, and modification of standardized menus and recipes for JHM Affiliate Hospital in conjunction with VP for Food and Culinary Services. Supports development and maintenance of JHHS electronic food service systems, providing leadership for JHM Affiliate Hospital. Provides oversight to the patient-focused program to drive satisfaction and patient experience outcomes. Supports sustainability initiatives through composting, selection of paper goods, and use of local vendors/suppliers as appropriate. In conjunction with Corporate Purchasing ensures compliance with all negotiated food contracts. Qualifications: BS/BA degree in Culinary Arts, Food Services Technology/Management, Hospitality, Nutrition and Dietetics or other related field required, post graduate degree strongly preferred. 7-10+ years of progressively responsible related experience including 3-5 years of management experience in culinary/kitchen management. Healthcare and/or Higher Education experience a plus. Must have experience in high volume, multi-site, complex foodservice operations. ServSafe Manager certification required

The General Manager is responsible for maximizing sales, providing an exceptional shopping experience for the customer, and managing the store's visual and operational standards, including the store's shrink %, wage cost and Clienteling. The General Manager is responsible for staffing, training and developing high performance teams. Responsibilities: SALES LEADERSHIP: Creates an outstanding sales and Customer Service environment Strives for sales excellence and results Sets and evaluates weekly, monthly and seasonal goals for staff Works with customers and models excellent customer service and Clienteling skills Maximizes sales through strong floor supervision skills Assesses store morale, monitors and praises positive associate performance, and resolves and documents performance issues promptly Develops Sales Associates to be experts in the selling steps and client building through utilizing the Sales Training Programs and the Client Books STAFFING AND ASSOCIATE DEVELOPMENT: Networks in industry to recruit and hire high quality management and sales-oriented associates Fills all levels of open positions within the store in an urgent and timely manner Ensures adequate staff is available to meet business needs - schedules accordingly Follows company criteria properly hiring, reviewing, coaching and promoting Sales Associates and Assistant Managers Administers company personnel programs including appropriate performance reviews, compensation and employment records Ensure personnel are trained on product knowledge, selling skills and customer service to support the brand experience Documents employee performance in a timely manner Creates enthusiasm and excitement within store to motivate high performance teams OPERATIONAL EXCELLENCE: Protects store payroll by managing wage costs, salaries, and allowable hours Controls company's assets, i.e. key control, loss prevention measures, inventory paperwork and company standards of conduct Strives for 100% accuracy and compliance in cash, inventory, fixtures and property STORE STANDARDS: Execute floor-set and promotional directives; implements visual merchandising Supervises the overall cleanliness and organization of the sales floor and backroom Ensures store appearance and atmosphere supports and reinforces the brand image Understands, supports and complies with all company policies and procedures MERCHANDISING/VISUAL: Ensure execution of effective merchandising strategies and directives Ensure the selling floor is neat, clean, organized and reflects the correct visual image at all times Ensure presentation of all displays, fixtures and all visual areas are reflective of current visual direction Identify and communicate product concerns in a timely manner Communicate inventory needs to support the business goals FASHION/STYLING: Represents the fashion and style of Veronica Beard Knowledge of current fashion trends and styles Appreciation and demonstration of an overall finished fashion look Ensure staff is following Veronica Beard fashion guidelines. Comfortable with being on camera for social media purposes (both stills and video) Able to fluidly discuss product and fashion on camera Requirements: Ideal candidate must possess 3-5 years in the luxury business, strong team leadership, excellent customer service, interpersonal and communication skills required, energetic, outgoing, driven individual with an eye for women's fashion and passion to succeed. Strong visual background, sound organization and operational skills Minimum of 2 years retail Store Management position/experience in women's apparel (or related field) Ability to work flexible schedule including nights and weekends Strong verbal and communication skills Strong observation skills - identifying and assessing customer and employee behavior, reactions, and floor awareness Ability to retain and utilize data, i.e. names, merchandise, information, policies and procedures Ability to create a quality working environment that will encourage others to develop and excel Foster a work climate that inspires mutual trust, respect, professionalism and teamwork to achieve goals At Veronica Beard, we are committed to creating and maintaining a workplace where every single employee can thrive and feel valued. As a company, we firmly believe that there is strength in diversity. We seek to recruit talent from a variety of perspectives and backgrounds and are actively seeking candidates with a dedication to advancing equity, inclusion, and racial and social justice in their work. Veronica Beard is committed to an environment of mutual respect and is an EEO/Affirmative Action Employer. No employee or applicant is discriminated against because of race, color, sex (including pregnancy), age, national origin, religion, sexual orientation, gender identity, gender expression, parental status, status as a veteran, and basis of disability or any other federal, state or local protected class.

Restaurant Manager Franchise Organization/Location: Maritime Coffee Time/Annapolis Area Reports To: Multi-Unit Manager/Franchisee A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures, and in compliance with all applicable laws. Here's what's in it for you: To keep our amazing team running, Restaurant Managers at our Dunkin' Restaurants enjoy a bunch of great perks: * Career development and growth * Training and ongoing development opportunities * 6% matching 401k (after a year of employment) * Anniversary bonus (years of employment x $100) * Paid Time Off * Bonus potential * Healthcare eligibility requirements Here's who we're looking for: * A welcoming, upbeat, positive attitude * Someone who focuses on providing an exceptional guest experience and a positive working environment for their team * A leader who thrives in a fun, fast-paced environment while adhering to brand standards and maintaining a clean, organized restaurant * A results driven leader who has restaurant experience in; cost, inventory, and shift management * Someone who loves to motivate, lead and develop their team * The ability to effectively train others on all aspects of the restaurant's operations * 1-3 years of restaurant management experience (QSR experience is a plus!) * Ability to work flexible hours, including weekends and holidays Responsibilities Include: * Able to perform all responsibilities of restaurant team members. * Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers and other support staff. * Foster a positive work environment by promoting teamwork, providing coaching and feedback and resolving conflicts. * Implement training programs to enhance team member skills and performance. * Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values. * Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems. * Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity. * Ensure exceptional customer service by providing a welcoming and friendly atmosphere. * Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues. * Monitor and control food and labor costs, inventory levels, and waste to maximize profitability. * Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships. * Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities. * Communicate restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing, and sampling * Completion of DCP and other vendor orders to ensure all products are fully stocked * Conduct self-assessments and corresponding action plans for food safety and brand standards * Ensure restaurant budget is met as determined by Franchisee * Engage with Dunkin' and Inspire Brands Field Operations team as appropriate Education/Experience: * Basic computer skills * Fluent in spoken and written English or the predominant language in your market * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality preferred or ability to show leadership * College Degree preferred. Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team including giving positive and constructive feedback * Guest focused * Time Management * Ability to manage conflict * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space Each franchise organization is an independent employer and thus responsible for making its own recruiting, hiring, and employment-related decisions. These materials and resources are optional for franchisees, and nothing in these materials and resources should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. Specific employment-related questions should be directed to your franchise organization's legal counsel or other professional advisor. Salary: $65,000.00 - $75,000.00 per year* * The higher end of the salary is offered to candidates with at least 2 years managment experience in a fast food establishment with a drive thru and/or previous experience as managers at a Dunkin Donuts* ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10784880"},"date Posted":"2025-10-13T18:49:02.281756+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"38 West Street","address Locality":"Annapolis","address Region":"MD","postal Code":"21401","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Job Description The Senior Director, Food & Beverage (Culinary & Openings) is a visionary and hands-on leader who will shape the next chapter of Auberge's culinary story. This pivotal role combines creative development, operational excellence, and brand stewardship. Bridging the artistry of cuisine with the precision of performance. The Senior Director will translate the brand's culinary vision into operational excellence, overseeing the execution of openings, transitions, and repositionings across the portfolio. This role ensures that every restaurant, bar, and concept delivers an exceptional guest experience that embodies the essence of its destination and the spirit of Auberge's epicurean philosophy. This is an opportunity to join a brand defined by storytelling through food and beverage. To inspire teams, elevate products, and influence the way guests experience Auberge around the world. KEY RESPONSIBILITIES Epicurean Vision & Product Leadership * Champion Auberge's culinary identity across all properties. Setting the tone for innovation, quality, and authenticity in every menu, dish, and beverage experience. * Direct execution of F&B operations across the portfolio, driving both excellence and profitability. * Lead concept and product development for new and repositioned outlets, translating brand strategy into actionable culinary and service deliverables. * Partner with property culinary teams to elevate food quality, menu design, and beverage innovation that celebrate local ingredients and cultural storytelling. * Collaborate with Finance and Operations to ensure that exceptional guest experiences are delivered with operational efficiency and financial discipline. Openings, Repositionings & Transitions * Serve as the strategic and operational lead for all F&B components of new openings and transitions, ensuring flawless pre-opening execution. * Oversee kitchen and bar design, workflow optimization, and equipment specifications in collaboration with Design & Construction and culinary consultants. * Develop comprehensive pre-opening plans, including menu development, training, and service standards, ensuring alignment with the Auberge brand. * Ensure each opening debuts as a fully realized culinary destination; distinctive, profitable, and aligned with local inspiration. Talent and Culture * Inspire, mentor, and develop property-level culinary and F&B leaders, building a high-performing and passionate community of talent. * Partner with Talent & Culture to create pathways for culinary growth, leadership development, and innovation across properties. * Lead the Culinary Council to drive collaboration, creativity, and cross-property alignment on product evolution. * Represent Auberge's culinary voice in the broader industry, advocating for excellence, sustainability, and craftsmanship. * Cultivate a culture rooted in authenticity, accountability, and artistry. Operational Excellence * Lead the implementation of standardized F&B systems, tools, and processes that support consistent quality and financial performance. * Partner with Finance and Technology to develop performance dashboards, reporting tools, and best practices that enhance productivity and profitability. * Ensure brand standards for health, safety, and compliance are achieved and exceeded across all operations. Qualifications * 10+ years of progressive F&B leadership in luxury, lifestyle, or experiential hospitality, with multi-property or regional oversight. Proven success in leading new openings, culinary execution, and concept development from strategy through launch. * Strong commercial acumen with a deep understanding of P&L management, labor optimization, and cost control. * Creative and strategic thinker with an ability to translate brand vision into operational excellence and guest experience. * Inspiring leader with a track record of mentoring high-performing culinary and F&B teams. * Highly collaborative, with strong influence skills across cross-functional partners, including Design, Finance, and Operations. * Bachelor's degree in Hospitality, Culinary Arts, or Business preferred. * Willingness to travel extensively across the portfolio (50%+). Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

The Director, Operation F&B and Culinary leads operational support for onboard and onshore disciplines across new and existing emerging businesses within Marriott International's portfolio. This role supports global culinary and F&B strategy, optimizing guest experiences through innovative product development, system enhancements and collaboration with the business owner, Brand, Discipline, and Continent leadership. Reporting to Senior Director, RCYC , the Director applies market research and trend analysis to long- and short-term planning, delivering high-quality culinary experiences aligned with strategic growth goals. The role also supports cross-company initiatives and projects across Marriott's brands as needed. Key Responsibilities Facilitate collaboration between design, development, and implementation of culinary, restaurant, and bar concepts for business operations. Collaborate with the Brand, Discipline, and owners' leadership to innovate and elevate guest F&B experiences. Review and approve design and renovation plans with key executives, ensuring design integrity and operational efficiency align with Marriott's strategy and owners' goals. Manage multiple projects, balancing competing priorities across disciplines, brands, continents and the business owners. Mentor and guide culinary and F&B development teams, fostering professional growth. Serve as a subject matter expert for culinary standards and operational best practices, including Forbes F&B requirements. Drive sustainability initiatives and support culinary training programs globally. Represent Marriott at industry events, boards, and meetings, facilitating knowledge sharing and partnerships. Conduct market research and competitive analysis to identify trends and opportunities. Utilize design thinking to champion customer-centric innovation and improve guest engagement initiatives. Candidate Profile Education & Experience Bachelor's degree in Business Administration, Hotel & Restaurant Management, Culinary Science, or related field. Minimum 8 years of leadership experience in luxury culinary, restaurant, and bar operations, preferably with multi-unit, corporate, or cruise/hotel/rail experience. Preferred Skills & Qualifications Deep understanding of Luxury and Forbes Five Star standards Deep expertise in culinary and F&B operations with a passion for superior product quality and innovative flavor profiles. Proven success leading projects and initiatives in matrix organizations. Excellent project management and change leadership capabilities. Strong communication and interpersonal skills; ability to influence at executive levels. Experience designing and delivering creative culinary concepts from ideation to implementation. Ability to read blueprints and floor plans; passion for design trends and operational challenges. Strong business acumen and financial management skills, including budgeting and cost analysis. Demonstrated ability to foster cross-functional collaboration and work effectively under pressure. Design & Development Facilitate collaboration and support multi-disciplinary teams to develop customer-centric, profitable culinary and F&B solutions. Translate strategic requirements into engaging products and services that enhance brand loyalty. Develop visual models, prototypes, and storyboards to communicate concepts. Ensure project milestones, budgets, and quality standards are consistently met. Promote innovation by integrating guest feedback, operational constraints, and trend insights. Culinary Leadership Support culinary operations, training, and sustainability initiatives globally. Facilitate collaboration across departments and manage timelines and budgets for culinary projects. Facilitate collaboration efforts in menu innovation, kitchen design, and culinary product development. Cross-Functional Collaboration Provide clear communication and project updates to executive leadership and stakeholders. Build strong relationships across the business owners, Brand, Discipline, and Continental teams to align goals and resources. Drive a culture of creativity, continuous learning, and innovation within the team and broader organization. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

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 December 31, 2025. 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 Description . Schedule: Requirement: Pay Range: [[cust_StartingPayRate]] per hour to [[cust_MaxPayRate]] per hour. Positions at this location require proof of COVID-19 vaccination, boosters, and/or regular COVID testing. Where permitted by law, applicants who are offered a position for this location may be asked about their vaccination status, which must meet minimum business requirements. All religious, medical, or other legally recognized exemptions regarding vaccination status will be considered. Seasons Culinary is a high end contract food service organization that operates a number of notable accounts in the Washington DC metro area. We are culinarians that offer extraordinary services to our extraordinary clients. For our employees, we offer a full benefits plan, a schedule that respects work life balance and opportunities for learning and advancement Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: Supervises all catering events. Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities. Works with the Chef in creating menus. Trains catering associates in service techniques, menu presentation, and customer service. Tracks and monitors the labor and food cost for each event. Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships. Assists in the responsibility for all foodservice-related activities. Performs other duties as assigned. Qualifications: 2 years of food service experience including 1 year at the management level. Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations. Catering experience is required. Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation. Financial, budgetary, accounting and computational skills. Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. ServSafe Certification. About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Associates at Seasons are offered many fantastic benefits: • Medical • Dental • Vision • Life Insurance/ AD • Disability Insurance • Retirement Plan • Paid Time Off • Holiday Time Off (varies by site/state) • Associate Shopping Program • Health and Wellness Programs • Discount Marketplace • Identity Theft Protection • Pet Insurance • Commuter Benefits • Employee Assistance Program • Flexible Spending Accounts (FSAs)

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

Role OverviewSodexo Magic is seeking a Catering Manager 4 for Morgan State University in Baltimore, Maryland. Sodexo Magic manages catering for the entire campus, which caters to a wide variety of events. The Catering Manager will oversee all catering operations on campus and will be responsible for event concepts, partnerships, and overseeing all aspects of our catering program. What You'll DoOversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations. Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events. Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned. Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. Comply with budget requirements by controlling costs (i. e. , labor, inventory, equipment, materials) and making adjustments when necessary. Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards. 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 BringPrevious experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively. Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos. Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy. Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff. 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 or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

Full-time Description The Front of House Food & Beverage Manager is responsible for overseeing daily operations of the restaurant's front-of-house team, ensuring excellent guest service, smooth service flow, and consistent adherence to company standards. This role focuses on staff leadership, training, scheduling, and maintaining a positive dining experience for all guests. Key Responsibilities - Supervise and support servers, bartenders, hosts, and bussers during shifts - Ensure guest satisfaction by resolving complaints promptly and professionally - Oversee daily floor operations, including opening/closing procedures and shift checklists - Train, coach, and develop front-of-house staff on service standards and procedures - Manage daily shift assignments, breaks, and scheduling to ensure proper coverage - Monitor guest flow and adjust staffing or floor plans as needed - Maintain a clean, organized, and welcoming dining environment - Assist in coordinating with the kitchen and bar to ensure timely food and beverage service - Support execution of special events, banquets, and promotions as needed - Uphold compliance with health, safety, and alcohol service regulations Qualifications - 3 years supervisory or management experience in food & beverage required - Strong leadership and communication skills - Ability to lead a team in a fast-paced environment - Problem-solving and conflict-resolution skills - Knowledge of POS systems and basic reporting - Flexible schedule, including evenings, weekends, and holidays Physical Requirements - Ability to stand and walk for extended periods - Ability to lift up to 25 lbs. as needed

CALVERT COUNTY PUBLIC SCHOOLS Prince Frederick, Maryland 20678 October 21, 2025 Repost: November 24, 2025 Cafeteria Manager DEPARTMENT Child Nutrition REPORTS TO Principal, Supervisor of Operations, or designee 10 months per year, 183 days per year, 6.5 hours per day. WAGE/PAY RATE Scale 9:$ 21.54/hr - $ 27.18/hr FLSA STATUS Non-exempt APPLICATION DEADLINE December 24, 2025 EFFECTIVE START DATE POSITION SUMMARY Under direction, has immediate responsibility for the management and operation of the elementary school kitchen and meal service area. Prepares and serves food in accordance with United States Department of Agriculture (USDA), Maryland Health Department, and Calvert County Health Department regulations as well as Calvert County Public Schools policies and procedures. EDUCATION, CERTIFICATION AND EXPERIENCE: * High school diploma or possession of a GED certificate * Experience as school food services worker preferred * ServSafe Certification preferred * Possession of a valid Maryland noncommercial Class C driver's license or equivalent SPECIAL REQUIREMENTS: None KNOWLEDGE, ABILITIES AND SKILLS: (These are pre-employment knowledge, abilities and skills that apply to the Essential Job Functions.) At the time of application, the candidate must have: * Strong communication and human relations skills to work cooperatively in close proximity with others under constant deadlines * Ability to effectively communicate to meet the needs of all customers: students, school staff and community * Ability to work in a fast-paced environment with a variety of age groups and personalities * Knowledge of guidelines for safe food handling from receiving to service * Knowledge of the USDA school breakfast and lunch programs * Knowledge of large quantity food production and forecasting * Ability to manage inventory and order food and supplies * Knowledge of financial practices and procedures, including cashiering, bank deposits, and cash accountability * Ability to perform basic math computations (addition, subtraction, multiplication, division) * Knowledge of computer point-of-sale systems * Knowledge of free and reduced-price meal benefits guidelines and accountability procedures * Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment * Effective time management skills ESSENTIAL JOB FUNCTIONS, RESPONSIBILITIES, AND DUTIES: * Oversees daily cafeteria and kitchen operation and corrects deficiencies as needed * Plans and organizes the work necessary to serve school meals * Directs the work of food service staff assigned to the school * Works effectively with others * Works rapidly and efficiently in performing tasks * Follows menus prepared by the Child Nutrition Office and makes substitutions with approval to optimize utilization of available foods * Oversees and/or assists in the preparation of food * Operates and/or supervises the operation of all kitchen equipment * Serves and/or supervises service of food to students, school staff, and others as required * Accepts money and operates a point-of-sale computer system during serving time * Receives, counts, and prepares daily receipts and bank deposits * Controls the financial management of the cafeteria, including preparation and maintenance of accurate and adequate records of income and expenditures * Trains staff in the proper use and care of equipment and in the preparation and serving of food items, and proper food handling techniques * Attends staff development training * Supervises and/or participates in the cleaning, maintenance, and security of kitchen and storage areas including kitchen equipment and supplies * Inventories food and supplies * Orders food and supplies following established procedures * Receives and inspects incoming merchandise * Responsible for and/or supervises storing of foods and supplies * Ensures that all activities conform to district guidelines * Maintains high standards of sanitation and personal hygiene * Maintains proper food safety in compliance with local health department regulations. OTHER JOB FUNCTIONS, RESPONSIBILITIES, AND DUTIES: The following duties listed are not intended to be all inclusive nor limit duties that might reasonably be assigned: * Thinks, concentrates, and interacts positively with others * Comes to work promptly every day * Works under stress and meets all deadlines * Performs related work as required or assigned by the Supervisor of Child Nutrition PHYSICAL AND PSYCHOLOGICAL CONDITIONS/DEMANDS: Requires moderate physical effort including: * Independently lifting and moving objects weighing up to fifty (50) pounds * Frequent reaching and bending * Standing and walking on hard flooring for long periods of time * Operating commercial food service equipment * Working around a wide range of temperatures commonly found in a commercial kitchen environment * Working with commercial chemical cleaning agents UNUSUAL DEMANDS: * May need to assist other school kitchens within the county if needed. * May be subject to a flexible work schedule. EVALUATION: Performance will be evaluated in accordance with the policy on evaluation as established by Calvert County Public Schools. APPLICATION PROCEDURE: All applicants please apply through the applicant tracking system located on the Calvert County Public Schools' website - ************************* References must be directly related to education experience and must include immediate supervisor. Prior to the filling of any vacancy, permanent employees who have requested a transfer in a timely manner shall be afforded an opportunity meet with the supervisor of the position for which the vacancy exists. State law requires that anyone hired after October 1, 1986, who will have contact with school children, must be fingerprinted and submit to a criminal background investigation. Federal law requires that a new employee must complete the Employment Eligibility Verification (Form I-9) in person before beginning employment. Employment is conditional upon successful completion of a drug screen. Current employees of the Calvert County Public Schools are exempt from these requirements. House Bill 486 - Child Sexual Abuse and Sexual Misconduct Prevention Statement Pursuant to Section 6-113.2 of the Education Article, Annotated Code of Maryland - House Bill 486 - Child Sexual Abuse and Sexual Misconduct Prevention, all applicants are required to report all former employment where direct contact with minors may have occurred. The applicant must submit the contact information of the current employer, all former school employers, and all former employers not school related. Applicants should also include contact information for organizations where the applicant has volunteered, coached, mentored, tutored or otherwise had direct contact with minors. Nondiscrimination Statement Calvert County Public Schools does not discriminate on the basis of race, ethnicity, color, religion, sex, age, national origin, marital status, sexual orientation, gender identity, or disability, or any other characteristic protected by law in its programs and activities and provides equal access to the Boy Scouts and other designated youth programs. Calvert County Public Schools does not refuse enrollment of a prospective student, expel a current student, or withhold privileges from a current student, or prospective student, or the parent or guardian of a current or prospective student because of an individual's race, ethnicity, color, religion, sex, age, national original, marital status, sexual orientation, gender identity or disability. Calvert County Public Schools does not discipline, invoke a penalty against, or take any other retaliatory action against a student or parent or guardian of a student who files a complaint alleging that the program or school discriminated against the student, regardless of the outcome of the complaint. The following persons have been designated to handle inquiries regarding the non-discrimination policies: * Director of Student Services * Director of Human Resources ************ For further information on notice of non-discrimination, visit the Office for Civil Rights Complaint Assessment System at: ********************* or call **************.

Benefits: Dental insurance Flexible schedule Health insurance Paid time off WHO WE ARE AfriThrive is a nonprofit organization dedicated to empowering African immigrant and minority families by providing access to nutritious, culturally appropriate food, promoting sustainable agriculture, and creating economic opportunity. AfriThrive operates community gardens, a cultural farm, and mobile food programs to address food security and agricultural sustainability. WHO YOU ARE · A passionate advocate for food justice and equity with a commitment to serving immigrant, and low-income communities.· A strategic and hands-on program manager who can turn ideas into action and deliver results in fast-paced, community-driven environments.· A trusted community builder who thrives on collaboration and has experience working with volunteers, schools, and local organizations.· A skilled facilitator and communicator who knows how to build partnerships and mobilize support around shared goals.· A proactive leader with strong organizational skills and the ability to manage food programs with cultural sensitivity and operational excellence. WHAT YOU WILL DO: As Food Access Manager, you will lead and oversee AfriThrive's healthy food programs, including Community Food Assistance, School-Based Food Assistance, the Mobile Food Market, and Food as Medicine initiatives. You will manage daily program operations, coordinate teams, build and maintain partnerships, and implement impactful, culturally responsive food distribution strategies. Your work will ensure consistent access to fresh, healthy, and culturally appropriate food for families, advancing AfriThrive's mission to promote food equity across the Greater Washington, DC area. Program Management & Operations (40%)· Lead day-to-day operations of school food programs, community food assistance programs, and other initiatives.· Manage food procurement, inventory, storage, and transportation while ensuring food safety and high-quality standards.· Work with staff, volunteers and community members to co-create culturally responsive food access strategies.· Track program metrics (food delivered, community impact, participation rates) and report on outcomes.· Align food access work with AfriThrive's broader initiatives, including farm production and education.Community Engagement & Partnerships (20%)· Build and maintain relationships with local partners, including schools, farms, community organizations, and food suppliers.· Represent AfriThrive in coalitions and advocacy spaces focused on food justice and health equity.· Facilitate outreach and events to engage the community and increase awareness of available food resources.Volunteer Coordination (15%)· Support volunteer-led initiatives focused on food justice and equitable access.· Recruit, train, and manage volunteers to support food distribution and educational programming.· Create a positive and inclusive environment for youth participants and volunteers.Program Development & Strategy (10%)· Identify new opportunities to expand food access programs across underserved neighborhoods.· Support grant writing and program development efforts to grow and sustain initiatives.· Pilot innovative food access models, such as community fridges or culturally specific produce boxes.Administration & Reporting (15%)· Maintain accurate records of deliveries, receipts, inventory, and budget expenditures.· Prepare reports and presentations for funders, board members, and partners.· Participate in team meetings and organizational planning efforts. QUALIFICATIONS· 3+ years of experience in food access, nutrition, community development, or nonprofit program management · Background in food systems, institutional food sourcing, and/or nutrition preferred · Demonstrated experience managing government grants and compliance.· Exceptional interpersonal and communication skills, with the ability to build and maintain strong partnerships.· Ability to manage budgets and resources effectively in a dynamic work environment.· Passion for AfriThrive's mission and dedication to community empowerment.· Authorized to work in the U.S.; possess a valid driver's license and have access to a dependable vehicle for transportation during work hours. Compensación: $65,000.00 - $70,000.00 per year

Job DescriptionDescription: About the Department: The Banquet Department is a cornerstone of Columbia Country Club's Food & Beverage operations, generating $9.3 million annually in food and beverage revenue. This team is responsible for creating exceptional experiences for members and their guests through private parties, member events, and club celebrations. The department oversees multiple event spaces and dining experiences, ensuring that every event reflects the tradition, excellence, and camaraderie of the Columbia membership known as “The Spirit of Columbia.” Position Summary: The Banquet Manager oversees all banquet operations, including planning, setup, execution, and breakdown of events, while ensuring high standards of service, staff performance, and member satisfaction. This role supervises and trains staff, manages scheduling and payroll, coordinates with culinary and catering teams, and serves as a visible leader representing the Club. The Banquet Manager models professionalism, teamwork, and excellence in every aspect of the department's operations. Requirements: · Ensure all member parties and club events meet expectations for timeliness, quality, sanitation, and communication by maintaining established standards and goals. · Oversee the proper setup, execution, and breakdown of all private parties and club events. · Collaborate with the catering department to diagram buffet tables, guest tables, and function room layouts for every event. · Conduct pre-shift meetings with service staff, assign server responsibilities, and coordinate the timing of courses for smooth, efficient service. · Serve as head server for special events when necessary and assist with greeting and seating guests. · Provide continuous training and development for food service employees. · Maintain awareness and compliance with banquet policies, procedures, and safety standards. · Actively participate in weekly staff and Food & Beverage meetings. · Oversee the cleanliness and organization of banquet storage areas, the teen clubhouse pantry, and the Seasons Lounge service area. · Manage staff scheduling and payroll. · Develop detailed plans and ensure the successful execution of all Club special events in collaboration with the Director of Catering, Executive Chef, Director of Housekeeping, and Clubhouse Manager. · Maintain the neatness and cleanliness of all banquet areas. · Conduct post-event evaluations to improve the quality and efficiency of banquet operations. · Ensure proper after-event closing procedures are followed. · Recommend improvements to existing club events and suggest new event ideas. · Uphold the mission, policies, and culture of Columbia Country Club, including operational and employment procedures. · Directly supervise the Assistant Banquet Manager, Captains, line-level employees, and other food service staff as applicable. · Perform other duties as assigned to support the department's operations and maintain the highest level of service. Qualifications: · Minimum of 2 years as an Banquet Manager in a Club, or hospitality setting preferred. · Exceptional organizational skills, meticulous about food handling, cleanliness, and kitchen efficiency. · Strong financial acumen with experience managing budgets and controlling costs. · Innovative problem-solver with strong multitasking abilities and a proactive leadership style. · Excellent interpersonal, communication, and team-building skills; able to interact professionally with staff and members at all levels. · Proficient in Microsoft Office Suite and internet applications. · Physically capable of performing job duties, including standing, sitting, and lifting/moving items up to 75 pounds. · Proven record of professional growth, leadership, and making a measurable impact in previous roles. · Commitment to working major club events, including Mother's Day, Easter, Thanksgiving, Christmas, and the Club Fireworks Event. · Having a collaborative mindset with a willingness to support other departments and adapt to changing priorities · Ability to lift up to 50 lbs., climb ladders, and perform physical tasks · Comfortable working in a variety of environments, including indoor, outdoor, and mechanical spaces · Willingness to work evenings, weekends, holidays, and on-call shifts as required

Human Resources announces a vacancy for a 1.0 FTE Cafeteria Manager II. This is a Grade C-08 position. Qualifications Graduation from high school or possession of GED and considerable institutional food service experience, some of which shall have been in a managerial capacity at the level of Food Service Manager II; or any equivalent combination of education and experience that would provide the knowledge, skill, and ability to perform all job responsibilities. Must possess Arlington County Food Service Manager Certification. Experience Good knowledge of the procedures, practices, operations and equipment of institutional food preparation; including knowledge of the safe operation of a variety of household and commercial food preparatory equipment. Ability to organize, supervises, train, and evaluate subordinates. Ability to manage and participate in the storing and serving functions in a quantity cookery program, to promote the program, maintain food at required temperatures, and to operate cash registers, manage accounts, etc. Ability to work cooperatively with students, parents, school staff, coworkers, and vendors with courtesy, tact, patience, and consistency. Responsibilities The following may not include all duties required to perform: • Plans and manages the receipt, storage, warming and serving of food delivered daily; • Works with central kitchen management to organize food and supplies deliveries, to resolve problems, and to obtain emergency supplies and assistance; • Plans cost-effective food service program, to include planning the ordering, inventory, portioning, and other aspects of assigned school food services operations; • Orders supplies via the central kitchen or directly from vendor for direct-delivery items such as dairy goods; •Supervises and manages food service, storage and cashiering operations; • Participates in internal and State Department of Health sanitation inspection; • Trains staff, assigns and inspects work, conducts performance evaluations, takes necessary disciplinary action, and maintains records of hours worked; • Works with school and community groups to organize and carry out food services for special events; • Represents school as needed with community and parents; • Maintains financial records; • Ability to manually move, shelve, stack, or raise from floor to table or serving area on, at times, a wet and slippery floor, heavy objects (pots, pans, trays, and food supplies) weighing up to 35 pounds; to stand for considerable periods; • Ability to work in areas which are often uncomfortable, warm, and noisy; • Must follow safety precautions to avoid injuries, minor cuts, bruises, burns, scalds. Duties may require exposure to extreme temperatures, hot kitchen the walk-in refrigerator and freezers. Performs related work as required or assigned; • Performs related work as required or assigned. Salary based on 25/26 SY Pay Plan

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to eight retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. About The Role We are seeking an enthusiastic and dedicated Assistant General Manager for our Fresh Baguette Mclean bakery cafe, 6707 Old Dominion Dr #115, McLean, VA 22101. When you become part of the team at Fresh Baguette, you become part of the personal connection that strengthens the relationship people have with our products. Every customer conversation we have or guidance we share is another opportunity for us to enrich their culinary journey. When a person enters our bakery, it's a beginning of a relationship. And this team helps make sure that the relationship thrives. When customers visit Fresh Baguette, you'll put your own passions to work to help bring their ideas of French products to life. You might help one customer choose something for lunch, show another how to pair baguettes with their meal, or even save the day with an amazing pastry. If you have a talent for hands-on problem-solving, you can have address customers' needs to connect them with Fresh Baguette experiences they love. Roles include Baking, Barista, Sandwich Making, and Customer Service. This is a full-time, hourly position designed for someone with a minimum of 1 year of experience in management or leadership roles. The ideal candidate will uphold Fresh Baguette's core values including Integrity, Respect, Reliability, Teamwork, Commitment, and Customer Oriented. If you have a passion for coffee, bread, and delivering an exceptional customer experience, this is the perfect opportunity for you! What You'll Do Assist the General Manager in overseeing daily store operations while ensuring the highest standards of service quality. Delegate tasks effectively and support the team to ensure a smooth and efficient workload distribution. Train team members on critical components such as food safety and product knowledge. Lead by example, offering customers a warm, inviting, and top-tier experience in a clean and welcoming environment. Support recruitment processes, including hiring and scheduling, alongside the General Manager. Foster team growth by mentoring and developing staff members. Continuously seek opportunities to enhance customer satisfaction and operational efficiency. Champion the love for French baked goods by sharing your passion with both staff and customers. Demonstrate expertise in all tasks and activities within the store environment. Complete inventory management and track stock levels to ensure product availability. Promote Fresh Baguette's core values and standards with integrity and enthusiasm. Benefits Compensation: 25.00$ / hour to 26.00$ / hour including tips Base pay starts at 16.00$ / hour with room for growth Paid Time Off Health and Dental Insurance after 90 days 40% Employee Discount No late nights Wellness Reimbursement 401K and 401K Match Free Lunch Anniversary Gift Card Exciting growth potential Shifts Our shifts typically start as early as 4:40AM and end as late as 7PM, 7 days per week. Morning shifts: 6AM-1PM Afternoon shifts: 1PM-7PM Baking shifts: 4:40AM to 1PM 7-8 hour shift 5 Days a week including Saturday and Sunday Qualifications 1+ years of experience in management or leadership roles. Physical Requirements: This role requires standing for extended periods, lifting up to 50 lbs, and performing routine bending, reaching, and movement in a retail environment. Strong commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team player, Committed, and Customer Oriented. Proven ability to delegate tasks effectively while maintaining high standards of service and operational efficiency. A warm and inviting presence with excellent interpersonal and communication skills. Passion for coffee, bread, and French baked goods. Ability to thrive in a fast-paced environment. Desire for continuous learning and personal development. Experience in training and supporting team members on daily operational practices. Hands-on experience in handling customer complaints and resolving issues. Knowledge of local and national health and food safety codes, with the ability to enforce policies effectively. Commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team Player, Committed, and Customer Oriented. Learn more about us at ****************************** PIfa627bb59b69-37***********0

Restaurant Manager Franchise Organization/Location: Maritime Coffee Time/Annapolis Area Reports To: Multi-Unit Manager/Franchisee A Restaurant Manager is generally responsible for providing strong, positive leadership to their team to deliver great and friendly guest experiences, to maintain operational excellence and to help build profitable top line sales of a single restaurant. They are responsible for the overall operation of the restaurant according to Dunkin' standards, franchisee policies and procedures, and in compliance with all applicable laws. Here's what's in it for you: To keep our amazing team running, Restaurant Managers at our Dunkin' Restaurants enjoy a bunch of great perks: * Career development and growth * Training and ongoing development opportunities * 6% matching 401k (after a year of employment) * Anniversary bonus (years of employment x $100) * Paid Time Off * Bonus potential * Healthcare eligibility requirements Here's who we're looking for: * A welcoming, upbeat, positive attitude * Someone who focuses on providing an exceptional guest experience and a positive working environment for their team * A leader who thrives in a fun, fast-paced environment while adhering to brand standards and maintaining a clean, organized restaurant * A results driven leader who has restaurant experience in; cost, inventory, and shift management * Someone who loves to motivate, lead and develop their team * The ability to effectively train others on all aspects of the restaurant's operations * 1-3 years of restaurant management experience (QSR experience is a plus!) * Ability to work flexible hours, including weekends and holidays Responsibilities Include: * Able to perform all responsibilities of restaurant team members. * Recruit, hire, train and supervise restaurant team members, including shift leaders, team members, bakers and other support staff. * Foster a positive work environment by promoting teamwork, providing coaching and feedback and resolving conflicts. * Implement training programs to enhance team member skills and performance. * Lead by example, demonstrating a strong work ethic, professionalism, and adherence to company values. * Oversee day-to-day operations, including opening and closing procedures, cash management, inventory control, and following of brand standards and systems. * Ensure compliance with health and safety regulations, food handling guidelines, and sanitation standards. * Create and maintain a guest focused culture in the restaurant * Review guest feedback results and implement action plans to drive improvement * Develop and implement operational strategies to increase efficiency, reduce waste, and enhance overall productivity. * Ensure exceptional customer service by providing a welcoming and friendly atmosphere. * Monitor customer feedback and reviews, taking necessary steps to improve service quality and address any recurring issues. * Monitor and control food and labor costs, inventory levels, and waste to maximize profitability. * Engage with the local community, build relationships, and explore opportunities for partnerships or sponsorships. * Stay updated with industry trends and technology, competitor activities, and customer preferences to identify new business opportunities. * Communicate restaurant priorities, goals and results to restaurant team members * Execute new product roll-outs including training, marketing, and sampling * Completion of DCP and other vendor orders to ensure all products are fully stocked * Conduct self-assessments and corresponding action plans for food safety and brand standards * Ensure restaurant budget is met as determined by Franchisee * Engage with Dunkin' and Inspire Brands Field Operations team as appropriate Education/Experience: * Basic computer skills * Fluent in spoken and written English or the predominant language in your market * Basic math and financial management * Previous leadership experience in retail, restaurant or hospitality preferred or ability to show leadership * College Degree preferred. Key Competencies * Strong analytical skills and business acumen * Works well with others in a fun, fast-paced team environment * On time, demonstrates honesty and a positive attitude * Willingness to learn and embrace change * Ability to train and develop a team including giving positive and constructive feedback * Guest focused * Time Management * Ability to manage conflict * Problem solving * Motivating others Physical Demands/Working Conditions: * Standing on feet * Repetitive motion including bending, stooping and reaching * Lifting packages (if applicable) * Wearing a headset (if applicable) * Working in a small space Each franchise organization is an independent employer and thus responsible for making its own recruiting, hiring, and employment-related decisions. These materials and resources are optional for franchisees, and nothing in these materials and resources should be construed as the franchisor being involved in or having control over a franchise employee's essential terms and conditions of employment. Specific employment-related questions should be directed to your franchise organization's legal counsel or other professional advisor. Salary: $65,000.00 - $75,000.00 per year* * The higher end of the salary is offered to candidates with at least 2 years managment experience in a fast food establishment with a drive thru and/or previous experience as managers at a Dunkin Donuts* ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"10784882"},"date Posted":"2025-10-13T18:49:02.419483+00:00","employment Type":["FULL_TIME"],"hiring Organization":{"@type":"Organization","name":"Baskin Robbins","same As":"https://www.baskinrobbins.com/","logo":"https://dokumfe7mps0i.cloudfront.net/oms/15524/image/2025/4/LHUVQ_***********22/***********22.png"},"job Location":[{"@type":"Place","address":{"@type":"PostalAddress","street Address":"2568 Riva Rd.","address Locality":"Annapolis","address Region":"MD","postal Code":"21401","address Country":"US"}}],"base Salary":{"@type":"MonetaryAmount","currency":"USD","value":{"@type":"QuantitativeValue","value":0,"min Value":0,"max Value":0,"unit Text":"HOUR, DAY, WEEK, MONTH, YEAR"}}} Skip to main content Skip to menu Skip to footer * Careers Overview * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development Dunkin's cup * Purpose and Values Search Search Careers Hamburger toggle Menu Hamburger toggle Menu Close * Careers Home * Working at Baskin-Robbins * Culture * Benefits & Perks * Training & Development * Purpose and Values * Search Careers Back Restaurant Manager

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Job Description The Senior Director, Food & Beverage (Culinary & Openings) is a visionary and hands-on leader who will shape the next chapter of Auberge's culinary story. This pivotal role combines creative development, operational excellence, and brand stewardship. Bridging the artistry of cuisine with the precision of performance. The Senior Director will translate the brand's culinary vision into operational excellence, overseeing the execution of openings, transitions, and repositionings across the portfolio. This role ensures that every restaurant, bar, and concept delivers an exceptional guest experience that embodies the essence of its destination and the spirit of Auberge's epicurean philosophy. This is an opportunity to join a brand defined by storytelling through food and beverage. To inspire teams, elevate products, and influence the way guests experience Auberge around the world. KEY RESPONSIBILITIES Epicurean Vision & Product Leadership Champion Auberge's culinary identity across all properties. Setting the tone for innovation, quality, and authenticity in every menu, dish, and beverage experience. Direct execution of F&B operations across the portfolio, driving both excellence and profitability. Lead concept and product development for new and repositioned outlets, translating brand strategy into actionable culinary and service deliverables. Partner with property culinary teams to elevate food quality, menu design, and beverage innovation that celebrate local ingredients and cultural storytelling. Collaborate with Finance and Operations to ensure that exceptional guest experiences are delivered with operational efficiency and financial discipline. Openings, Repositionings & Transitions Serve as the strategic and operational lead for all F&B components of new openings and transitions, ensuring flawless pre-opening execution. Oversee kitchen and bar design, workflow optimization, and equipment specifications in collaboration with Design & Construction and culinary consultants. Develop comprehensive pre-opening plans, including menu development, training, and service standards, ensuring alignment with the Auberge brand. Ensure each opening debuts as a fully realized culinary destination; distinctive, profitable, and aligned with local inspiration. Talent and Culture Inspire, mentor, and develop property-level culinary and F&B leaders, building a high-performing and passionate community of talent. Partner with Talent & Culture to create pathways for culinary growth, leadership development, and innovation across properties. Lead the Culinary Council to drive collaboration, creativity, and cross-property alignment on product evolution. Represent Auberge's culinary voice in the broader industry, advocating for excellence, sustainability, and craftsmanship. Cultivate a culture rooted in authenticity, accountability, and artistry. Operational Excellence Lead the implementation of standardized F&B systems, tools, and processes that support consistent quality and financial performance. Partner with Finance and Technology to develop performance dashboards, reporting tools, and best practices that enhance productivity and profitability. Ensure brand standards for health, safety, and compliance are achieved and exceeded across all operations. Qualifications 10+ years of progressive F&B leadership in luxury, lifestyle, or experiential hospitality, with multi-property or regional oversight. Proven success in leading new openings, culinary execution, and concept development from strategy through launch. Strong commercial acumen with a deep understanding of P&L management, labor optimization, and cost control. Creative and strategic thinker with an ability to translate brand vision into operational excellence and guest experience. Inspiring leader with a track record of mentoring high-performing culinary and F&B teams. Highly collaborative, with strong influence skills across cross-functional partners, including Design, Finance, and Operations. Bachelor's degree in Hospitality, Culinary Arts, or Business preferred. Willingness to travel extensively across the portfolio (50%+). Additional Information About Auberge Collection Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world's most desirable destinations. For more information: auberge.com Connect with Auberge Collection on Instagram, TikTok, Facebook, and LinkedIn @Auberge and #AlwaysAuberge Auberge Resorts LLC is an Equal Opportunity Employer, M/F/D/V. Auberge Resorts LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, Auberge Resorts LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Functions as the strategic business leader of the property's food and beverage/culinary operation, including Restaurants/Bars, Room Service and Banquets/Catering, where applicable. Position oversees the development and implementation of departmental strategies and ensures implementation of the brand service strategy and brand initiatives. The position ensures the food and beverage/culinary operation meets the brand's target customer needs, ensures employee satisfaction, and focuses on growing revenues and maximizing the financial performance of the department. Develops and implements property-wide strategies that deliver products and services to meet or exceed the needs and expectations of the brand's target customer and property employees and provides a return on investment. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 6 years experience in the food and beverage, culinary, event management, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 4 years experience in the food and beverage, culinary, event management, or related professional area. Skills and Knowledge • Customer and Personal Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction. • Management of Financial Resources - Determining how money will be spent to get the work done, and accounting for these expenditures. • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources. • Applied Business Knowledge - Understanding market dynamics, enterprise level objectives and important aspects of the company's business to accurately diagnose strengths and weaknesses, anticipate opportunities and risks, identify issues, and develop strategies and plans. Aligning individual and team actions with strategies and plans to drive business results. • Management of Material Resources - Obtaining and seeing to the appropriate use of equipment, facilities, and materials needed to do certain work. CORE WORK ACTIVITIES Developing and Maintaining Food and Beverage/Culinary Goals • Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. • Reviews financial reports and statements to determine how Food and Beverage is performing against budget. • Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. • Works with food and beverage leadership team to determine areas of concern and develops strategies to improve the department's financial performance. • Establishes challenging, realistic and obtainable goals to guide operation and performance. • Strives to improve service performance. Developing and Maintaining Budgets • Develops and manages Food and Beverage budget. • Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. • Ensures cash control and liquor control policies are in place in food & beverage areas and followed by all related employees. • Focuses on maintaining profit margins without compromising guest or employee satisfaction. Leading Food and Beverage/Culinary Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Serves as a role model to demonstrate appropriate behaviors. • Develops means to improve profit, including estimating cost and benefit, exploring new business opportunities, etc. • Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. • Ensures that regular, on-going communication occurs in all areas of food and beverage (e.g., pre-meal briefings, staff meetings, culinary team). • Establishes and maintains open, collaborative relationships with direct reports and entire food & beverage team. Ensures direct reports do the same for their team. • Develops a food and beverage operating strategy that is aligned with the brand's business strategy and leads its execution. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Stays aware of market trends and introduces new food and beverage products to meet or exceed customer expectations, generate increased revenue and ensure a competitive position in the market. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Reviews findings from comment cards and guest satisfaction results with F& B team and ensures appropriate corrective action is taken. • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. • Empowers employees to provide excellent guest service. • Estimates cost and benefit ratio, maintaining balance between profit and service satisfaction. • Shares plans to take corrective action based on comment cards and guest satisfaction results with property leadership. Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Coaches and supports food & beverage leadership team to effectively manage wages, food & beverage cost and controllable expenses (e.g., restaurant supplies, uniforms, etc.). • Hires food & beverage leadership team members who demonstrate strong functional expertise, creativity and entrepreneurial leadership to meet the business needs of the operation. • Sets goals and expectations for direct reports using the performance review process and holds staff accountable for successful performance. • Ensures that expectations and objectives are clearly communicated to subordinates; subordinates are also open to raise questions and/or concerns. • Brings issues to the attention of Human Resources as necessary. • Ensures employees are treated fairly and equitably. • Coaches team by providing specific feedback to improve performance. Additional Responsibilities • Informs and/or update the executives, the peers and the subordinates on relevant information in a timely manner. • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Estimate food, liquor, wine, and other beverage consumption in order to anticipate amounts to be purchased or requisitioned. • Order and purchase equipment and supplies. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law.

Role OverviewAre you a Chef looking to grow your career? We would love to hear from you! Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the Mid-Atlantic markets. This is a travel role, and 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 operations role requiring previous experience managing 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. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. 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 through CT, PA, OH, MA, or NJ 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 experiencestrong 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