Restaurant manager jobs in Aspen Hill, MD

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.

General Manager - Lead One of America's Top Retail Destinations Flagship Property | National REIT | Full Relocation Provided Our client, a premier national real estate investment trust (REIT), is seeking a seasoned General Manager to oversee one of the Top 10 largest retail centers in the United States, located in one of the country's most affluent markets. This rare opportunity is available due to a promotion, reflecting the organization's strong internal growth and leadership culture. As the General Manager, you will lead all aspects of property operations, financial performance, tenant relations, guest experience, and team leadership for a nationally recognized retail destination. You will drive strategic initiatives, operational excellence, and long-term asset value while guiding a high-performing on-site team. What We're Looking For 5+ years of General Manager experience overseeing a large retail, mixed-use, or resort/hospitality property 12+ years of total property management experience across commercial, retail, or hospitality portfolios Bachelor's degree required; professional real estate credential (e.g., CPM, RPA) strongly preferred Demonstrated success in leading large teams and managing complex, high-traffic environments Proven track record of operational excellence, financial performance, tenant/guest service, and long-term asset stewardship Stable career progression - minimum 3 years in current role; NO job hoppers What This Role Offers Base compensation: $175K-$200K plus lucrative bonus potential Full relocation assistance Best-in-class, affordable health & wellness benefits for you and your family 401(k) match + employee stock purchase plan Opportunity to lead a flagship, nationally significant property within a top-tier REIT Clear pathways for advancement (role is open due to promotion) If you have deep experience managing large commercial retail or hospitality assets and are ready to lead one of the most iconic retail destinations in the nation, we encourage you to apply.

Role: Laboratory & Kitchen Manager Exempt We are Growers, We are Wholesalers, We are Producers, We Are Budtenders, We are Retailers, We are Partners, and We are Hiring Your Impact: Set strategic direction for laboratory and kitchen operations and procedures Coordinate with outside labs ensuring testing standards are met Manage key processes including distillation, extraction, evaporation, formulating recipes, gummy filling/removal, maintaining equipment standards and safety. Hire, train, mentor, coach and develop team members Collaborate with leaders on timelines, inventory quantity, production schedules and quality standards Your Strengths: You have strong background in a science and laboratory environment. You are welcoming and inclusive of others, value individual differences, and love leading a winning team. You are excellent at building relationships, working with others, and have strong personal ethics. You excel at problem-solving, compliance, safety, and efficiency You are passionate about the cannabis community, the product, and producing exceptional results. If we are EMPATHETIC, HONORABLE & ACCOUNTABLE And we grow ourselves and business with GRIT then we will be CHAMPIONS OF CANNABIS Why Join Us: Holistic Industries offers a comprehensive benefits package, including competitive base pay, a bonus program, and medical, dental, and vision coverage. We also offer a team member discount in our stores, a Health Savings Account, pet insurance, and a 401(K) with a company match. Additional benefits include company-paid short term and long-term disability, life and AD&D insurance and mental health and urgent care services. Team Members can also take advantage of our referral program and generous paid time off (PTO). #ENGHP

General Manager - Construction / Home Improvement 📍 Manassas, VA (Hybrid - Office & Field) Wage: $130,000-$140,000 base plus bonus opportunities + Company Vehicle Who We Are: At NV Waterproofing & Foundation Repair, we believe that fulfilling work leads to a fulfilling life. Since 1986, we have been committed to redefining our industry through exceptional customer service and innovative solutions. We specialize in waterproofing, foundation, and concrete repair throughout the greater DMV area. Our Purpose: Driven by our mission to redefine the industry by the provision of safe, dry homes powered by world class training, we challenge the status quo and set new standards in our industry. Our purpose is at the heart of everything we do, guided by our values of One Team, Hungry Spirit, Integrity, Respect, and Accountability. Our Culture: Over the past few decades, we have built a solid reputation as a trusted basement waterproofing and foundation repair company due to our commitment to honesty, integrity, and quality service. Not only do we hold an A+ rating with the Better Business Bureau, we have also received the Angie's List Super Service Award multiple years in a row and are a member of the National Association of Remodeling Industry, the Home Builders Association, and more. Career Growth: We believe in fostering talent from within, and we offer fulfilling career paths where you can grow, thrive, and make a meaningful impact. Benefits: We provide a comprehensive benefits package, including Medical, Dental, and Vision insurance; a 401(k) plan, paid time off and holiday pay. Join us in our mission to redefine the industry and create lasting, positive change in the lives of our customers, employees, and community. Job Description: Your Impact Are you a strategic and detail-oriented leader who thrives in dynamic environments? In the role of General Manager, you will oversee all aspects of company operations, including project management, financial performance, staffing, client relations, and strategic planning to deliver exceptional customer experiences and drive consistent revenue growth. You will provide vision, coaching, and support to ensure your teams exceed sales targets while embodying our purpose, mission, and values. Your leadership will directly shape the success of the business, the growth of the company, and the lives of the customers we serve. Job Duties: How You Win Everyday Own the results by leading and developing overall leadership (Marketing, Customer Care, Sales, Production, Finance) to grow their teams, live our values, and deliver results. Own the results by tracking performance, spotting trends, managing the P&L (budgeting, forecasting, and financial reporting) and acting fast to redefine what it means to be a contractor. Drive growth with purpose by partnering with leadership to execute strategies that expand market share and advance our mission. Inspire and engage through clear communication, recognition, and feedback that drives accountability and trust. Build a culture of winning where teams are competitive, collaborative, and fueled by our mission. Stay connected to the field through modeling excellence, sharpening execution, and closing skill gaps to elevate the standard. Align, galvanize, and execute initiatives that drive our purpose, mission, and values. Qualifications: What You Offer Minimum of 5 years of progressive leadership with proven success overseeing the gears of the business. Proven ability to drive revenue growth and customer satisfaction across diverse, competitive markets. Strategic operator with strong organizational and analytical skills to identify trends and act with precision. Proven builder of leaders: skilled at motivating, developing, and holding managers accountable across multiple locations. Influential communicator who can galvanize teams, partner with executives, and inspire action at every level. Pre-employment screening includes, but isn't limited to, motor vehicle record and felony/misdemeanor background check. Why Join NV? We provide the best training, systems, and services in the industry, all within a team-focused, supportive culture. If you're ready to take your career to the next level with a company that truly invests in your success, this is your chance!

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 Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The Executive Director of Food & Beverage & Culinary is responsible for the successful operation and administration of all food and beverage related departments to include: all restaurants, bar/lounges, room service outlets, kitchen and banquets. General Duties and Responsibilities * 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. * Sets expectations and holds food and beverage leadership team accountable for demonstrating desired service behaviors. * Develops, reviews and manages the financial reports and statements to determine how Food and Beverage is performing against budget. * Monitors the department's actual and projected sales to ensure revenue goals are met or exceeded and opportunities are identified and addressed. * Makes recommendations for CAPEX funding of food and beverage equipment and renovations in accordance with brand business strategy. * 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. * Identifies opportunities to increase profits and create value by challenging existing processes, encouraging innovation and driving necessary change. * 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. * 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.). Experience and Requirements * 5+ years direct related experience as a Food & Beverage Director in a luxury hotel setting is required. (Those with 8+ years of experience in progressively responsible F&B management roles will be considered). * Must have sound and detailed knowledge of all F&B outlet operations (Banquets, Fine Dining Restaurant, All Day Dining, Lounge, Culinary, Stewarding, etc.). * Bachelor's Degree in related field is required. * Must possess stellar knowledge and direct experience with Food & Beverage financials; inventories; P&L statements; payroll management; CAPEX planning. * Must possess superior food knowledge; prior experience with menu creation and planning, costing, and development of banquet menus are all required. * Prior experience with beverage program development including wine, liquor, beer selections; must have experience in creating specialty beverage menus. * Must have prior experience in development of training plans (preferably in an opening setting with mass training experience preferred); must be able to write and continuously review all F&B departmental SOP's and P&P's. * Prior experience leading a team of leaders is required; must be able to select and develop talent in order to produce and retain a results-driven, quality focused team of F&B leaders. * Prior experience on an Executive Committee is required. * HAACP & ServSafe certifications required. Must be able to obtain all applicable D.C. food and beverage handler's certifications. * Must be fluent in English with excellent communication and presentation skills. * Those with multi-lingual abilities will be preferred. * Must possess superior computer proficiency to include various property management systems, MICROS, Open Table, MS Office, HotSOS, etc. * Must be able to work a flexible schedule that will include early mornings, late nights, weekends and holidays. * Must be physically able to meet the demands of the position including: standing/walking for extended periods of time while working; lift/carry/push/pull (+/-) 25 lbs.

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":"10784883"},"date Posted":"2025-10-13T18:49:02.485002+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":"934 Bay Ridge Rd","address Locality":"Annapolis","address Region":"MD","postal Code":"21403","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

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)

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

Recognized by Newsweek in 2024 and 2025 as one of America's Greatest Workplaces for Diversity Make Lives Better Including Your Own. If you want to work in an environment where you can become your best possible self, join us! You'll earn more than a paycheck; you can find opportunities to grow your career through professional development, as well as ongoing programs catered to your overall health and wellness. Full suite of health insurance, life insurance and retirement plans are available and vary by employment status. Part and Full Time Benefits Eligibility Medical, Dental, Vision insurance 401(k) Associate assistance program Employee discounts Referral program Early access to earned wages for hourly associates (outside of CA) Optional voluntary benefits including ID theft protection and pet insurance Full Time Only Benefits Eligibility Paid Time Off Paid holidays Company provided life insurance Adoption benefit Disability (short and long term) Flexible Spending Accounts Health Savings Account Optional life and dependent life insurance Optional voluntary benefits including accident, critical illness and hospital indemnity Insurance, and legal plan Tuition reimbursement Base pay in range will be determined by applicant's skills and experience. Full-time associates in role are eligible for an annual bonus incentive and sales referral bonuses. Temporary associates are not benefits eligible but may participate in the company's 401(k) program. Veterans, transitioning active duty military personnel, and military spouses are encouraged to apply. To support our associates in their journey to become a U.S. citizen, Brookdale offers to advance fees for naturalization (Form N-400) application costs, up to $725, less applicable taxes and withholding, for qualified associates who have been with us for at least a year. The application window is anticipated to close within 30 days of the date of the posting. Education and Experience College degree in food service or hospitality management is preferred. A minimum of eight years of progressive experience in the food service industry including at least three of those years in a responsible supervisory role of others preparing food and servicing customers. Experience to include management of food inventories and budgets. Certifications, Licenses, and Other Special Requirements Current ServSafe Certification required. Obtain/hold any local, state and/or county required food handling/sanitation licenses and/or certificates. Management/Decision Making Applies existing guidelines and procedures to make varied decisions within a department. Uses sound judgment and experience to solve moderately complex problems based on precedent, example, reasonableness or a combination of these. Ability to manage a large number of associates directly and through other supervisors to create a productive and motivated department. Knowledge and Skills Possesses extensive knowledge of a distinct skill or function and a thorough understanding of the organization and work environment. Has working knowledge of a functional discipline. Ability to address staff, residents and visitors in a courteous and friendly manner. Ability to understand the dining and nutritional needs of residents and ability to incorporate residents' desires into the dining services operation. Extensive knowledge of food preparation and delivery. Knowledgeable of all aspects of food service positions with food and beverage background. Ability to manage a food service operation budget providing 3 meals per day, 7 days a week to large numbers of residents and visitors. Extensive knowledge of federal, state and local regulations regarding the safety of food preparation and handling. Willingness to communicate perceived physical and emotional needs of residents to other skilled staff to assist with addressing their care needs. Physical Demands and Working Conditions Standing Walking Sitting Use hands and fingers to handle or feel Reach with hands and arms Climb or balance Stoop, kneel, crouch, or crawl Talk or hear Taste or smell Ability to lift: up to 50 pounds Vision Requires interaction with co-workers, residents or vendors Occasional weekend, evening or night work if needed to ensure shift coverage Possible exposure to communicable diseases and infections Exposure to latex Possible exposure to blood-borne pathogens Possible exposure to various drugs, chemical, infectious, or biological hazards Subject to injury from falls, burns, odors, or cuts from equipment Requires Travel: Occasionally Brookdale is an equal opportunity employer and a drug-free workplace. Directs food service operations within the community including all food preparation, dining room operations and dining delivery services. Purchases all food and manages inventory ensuring effective cost controls and vendor service and quality. Ensures the highest nutrition and food quality for the health and pleasure of the residents. Complies with all federal, state and local regulations to ensure sanitary and safe operations. Plans and executes entertaining dining events and themes in conjunction with Activities Director, Marketing Director and other administrative staff to optimize the life and pleasure of the residents. May also cater events as requested by residents or staff. Hires, trains and manages all supervisory staff for the kitchen, dining room, catering and delivery services. Ensures that supervisors maintain a safe and sanitary environment and provide a caring and pleasurable dining experience for the residents. Coaches supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associates. Consults with chefs and cooks to develop and maintain pleasing and nutritious menus. Assesses and determines the desires and preferences of the residents regarding food selection and presentation through surveys and daily contact with residents. Ensures preferences are incorporated into the menu and events. Understands the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals. Develops department budget including purchasing and staffing expenditures. Approves food orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and waste. Routinely monitors budget compliance and recommends changes as needed to maintain operational quality and resident satisfaction. Encourages the identification of enjoyable ways to encourage socialization and enjoyment of residents through the use of food presentation and events. Improves the décor and condition of dining rooms to ensure a safe and pleasant experience. Networks with Regional Food Service Directors to improve operations, reduce costs and to obtain new program ideas for creative operations. This job description represents an overview of the responsibilities for the above referenced position. It is not intended to represent a comprehensive list of responsibilities. An associate should perform all duties as assigned by his/her supervisor.

Why us? Achieving personal and professional growth is one of our values at Sage Hospitality Group. We believe that it's not just about the work you do - it's about who you are! We support our associates in finding the perfect balance between what they do and who they are. By encouraging associates to take initiative and responsibility for their own advancement, we empower them to own their outcomes - both personally and professionally. If you are someone who: Wants to rise to the top Follow their own path Is hungry to learn and love their community Does not sit around and wait, YOU BELONG HERE!! Job Overview The Banquet Manager is responsible for the successful operation of the banquets department. Ensures all banquet activities are carried out professionally and to standard while maximizing profitability. Manages, motivates and empowers associates. Serves as the banquet department liaison to all other hotel departments. Must demonstrate excellent leadership, communication and team building skills with associates, peers and across departments. Responsibilities Supervise the daily operations of banquets to ensure compliance with SOPs, Banquet Event Orders, safety regulations and procedures and to ensure an optimal level of service, quality and hospitality. Meet with the customers to review the Banquet Event Order and to review any changes, issues and/or problems to ensure delivery of a quality product. Calculate and review the banquet checks ensuring accuracy and present the check to the customer for signature to ensure payment. Calculate and prepare the daily gratuities and payroll ensuring accurate, prompt reporting to the Controller's department. Monitor and control the maintenance/sanitation of the banquet areas and equipment to protect the assets and ensure quality service. Analyze banquet event orders, read BEO and know how to complete a set-up. Set tables in assigned area correctly and uniformly. Communicate effectively with customers, managers and associates to ensure that all room setups, equipment, supplies, staffing and menus meet/exceed customer's expectations. Able to work flexible shifts to consist of mornings, afternoons, evenings, weekend and holidays. Review all schedules, equipment, supplies and organize work flow to ensure a quality event to customers on a daily basis. Monitor and control banquet budget (i.e., labor costs, beverage costs, supplies and equipment and coordinate with event budgets to maximize revenue and minimize expenses while providing quality guest service. Implement company programs (company/franchise) and resolve daily operational problems through consistent monitoring of banquet operations to ensure compliance with safety and security regulations, SOPs and to ensure an optimum level of service, quality and hospitality. Qualifications Education/Formal Training One to two years of post high school education. Experience Two to three years in a related position with this company or other organization(s). Knowledge/Skills Advanced knowledge of the principles and practices within catering and food and beverage. Experiential knowledge of management of people, complex problems, efficient sales activities and food and beverages management. Requires ability to investigate and analyze current activites and/or information involving readily available data and indicating logical conclusions and recommendations. Excellent hearing necessary for verbal interaction with guests and associates. Excellent vision necessary to view set-ups. Excellent speech communication skills required for verbal interaction with guests and associates. Excellent literacy necessary to read BEOs, process gratuities and payroll, etc. Physical Demands The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Lifting, pushing, pulling and carrying tables, chairs, boxes (50 lb. maximum) occasionally. Bending/kneeling required for taping down cords, skirting tables, picking up floor after function, occasionally. Mobility -ability to service clients on a moments notice, variable distances, 100%. Continuous standing -function observation, client site inspections (one hour minimum to four hours maximum). Climbing stairs up to approximately 55 steps 3-5% of 10 hours. Driving -distance varies (20% used for sales calls). Environment Physically strenuous -prolonged standing, walking, lifting and carrying throughout entire shift in indoor environment. Inside 70% of 10 hour shift. Outside 30% of 10 hour shift. Abnormal temperatures -extreme summer heat of 95 degrees and above and winter cold. Benefits Many of the benefits begin the first of the month following or coinciding with date of hire. Benefits consist of the following: - Two (2) medical plan options - Dental - Vision - Life Insurance - Accidental Death & Dismemberment (AD&D) - Short Term Disability (STD) - Long Term Disability (LTD) - Critical Illness - Vacation - Ten (10) Holidays - Adoption Assistance - Educational Assistance - Hotel Room and Restaurant Discounts - 401(k) with a company match (after 60 days) Salary USD $65,000.00 - USD $70,000.00 /Hr.

The Talent Shop is seeking a Catering Manager to support and grow a client's expanding catering operation. This role is ideal for someone who is proactive, organized, and comfortable owning a fast-moving business function from sales through execution. You'll be responsible for developing new clients, coordinating catering orders of all sizes, and working closely with bakery and operations teams to ensure seamless execution and high-quality service. Key Responsibilities Drive catering sales through outreach, lead follow-up, and client relationship management Coordinate catering orders and events in partnership with bakery teams and managers Communicate timelines, quantities, and priorities to ensure accurate execution Support large or high-volume orders and oversee logistics for major events Identify opportunities to improve processes, menus, and the overall client experience Qualifications 1+ year of project coordination, hospitality, events, or catering experience Strong communication, organization, and problem-solving skills Sales-minded, client-focused, and comfortable working autonomously Able to travel frequently and work a flexible schedule Requirements Reliable transportation Ability to lift and remain on your feet for extended periods Authorized to work in the U.S. without sponsorship

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

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. Compensation: $65,000.00 - $70,000.00 per year

Be a strong Leader and visible on the floor during all peak periods. Demonstrate the Vision, Mission and Values of Friendly Restaurants Inc. Be involved in the Guest Service experience. Respond to guest complaints following the Recovery system. Reinforce positive guest experience to encourage repeat business Float the restaurant to ensure a positive work environment. Maintain a good work ethic every shift. Demonstrate strong character and distinguish yourself as the leader on every shift.

Full Time Fresh Foods Manager- INT(Job Number: 2527361) Full-time Description SUMMARY. Primary responsibility is to Take Excellent Care of Our Customers by satisfying each customer's needs, exceeding their expectations, and making every shopping visit a pleasant and satisfying experience. This requires a defined level of management skills, product knowledge, sales ability, customer relations skills, and cooperation with fellow associates. The Fresh Foods Department will carry a wide offering of the meats, cheeses, breads, pastries, and other items. Some amenities that will be available in this full-scale Fresh Foods Department include chef, sushi, salad/olive bar, and extended variety of food products. Manage and supervise up to 40 associates in the Fresh Foods Department. Is responsible for with the overall direction, coordination, and evaluation of this department. Carry out supervisory responsibilities in accordance with Harris Teeter's policies and standards. Responsibilities may include: performing the duties of baker/fryer, cake decorator, Fresh Foods clerks; and chef; interviewing and training associates; planning, assigning, and directing work; assist in appraising performance; rewarding and disciplining associates; addressing complaints and resolving problems. Customers are among Harris Teeter's most valuable assets. Every associate represents Harris Teeter to our customers and the public. The way associates perform their jobs presents an image of the entire Company. Customers judge Harris Teeter by how they are treated each time they have contact with an associate. Therefore, one of the top business priorities is to assist any customer or potential customer. Nothing is more important than being courteous, friendly, helpful, and prompt in the attention given to customers. Harris Teeter will provide training to all associates who have extensive customer contact. If a customer wishes to make a specific comment or complaint that you cannot resolve, you are required to direct that person to the department manager or manager-on-duty for appropriate action. Remember that all contacts with the public in person, over the telephone, and through any communication reflect not only on an individual associate but on Harris Teeter as a whole. Positive customer relations will not only enhance the public's image of Harris Teeter but also pay off in greater customer loyalty and increased sales and profit. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include the following. Your primary job function is to personally perform the first set of functions while ensuring that all Customer Service associates also perform them. Additional essential job functions are listed under SUPERVISORY JOB FUNCTIONS. CUSTOMER SERVICE. Initiate interaction with customers on the sales floor. Ask the customers questions regarding their shopping needs. Follow through on customer requests. If you cannot say “yes” to a customer's request, bring in the manager-on-duty. Never be rude to a customer under any circumstance. Never turn down business. Communicate with customers and fellow associates regarding current promotions, marketing campaigns, and essential products. Inform management of the lack of advertised items and/or samples, incorrect prices, missing signs, departmental changes, and/or other situations as appropriate. Reflect an appropriate business image to customers and visitors. How you dress, your grooming and personal cleanliness standards all contribute to that image and also to the morale of your fellow associates. During business hours or whenever representing Harris Teeter, you are expected to present a clean, neat, and tasteful appearance. You are required to always dress and groom yourself according to our Company policy that reflects accepted conservative norms. Be reliable and punctual by reporting for work on time and as scheduled. When you are absent or late, it places a burden on other associates and can impact productivity and service. In the rare instances when you cannot avoid being late or are unable to work as scheduled, notify your supervisor or Manager-on-duty two (2) hours in advance of your scheduled start time so that appropriate arrangements can be made. Obtains or prepares food items requested by customers at counter by performing the following duties. Fills customer order by obtaining items from shelves, freezers, coolers, bins, tables, or containers. Cuts delicatessen meats and cheeses with slicing machine, knives, or other cutters. Weighs and wraps sliced foods. Bags or wraps purchases for customer and affixes sticker showing price and weight. Neatly decorate cakes and create party trays according to standards and customers' requests. Bake, fry, broil, and/or roast poultry, pork, beef and/or other meats according to standards. Answer telephones by saying “Harris Teeter [store name], this is [name], may I help you?” and provide requested information in a polite and professional manner. Respond back to people on “hold” in a timely manner. Keep Our Shelves Properly Stocked. Check merchandising displays regularly to ensure the availability of advertised items and/or samples. Understand the overall Fresh Foods Department's operation. Adapt to various situations and adjust to shifting priorities. Be flexible and able to perform multiple tasks. Provide assistance to fellow associates to complete daily tasks and other duties as assigned. Balance taking direction with taking initiative and demonstrate the flexibility required to accomplish the duties of the entire store. Assist Store Management in the operation of the store and perform management duties in store management's absence. Keep Our Stores Clean. Comply with Health Department requirements and follow Harris Teeter sanitation procedures. Keep work area clean at all times. Follow all safety regulations and help keep the store free of dangerous situations. Immediately inform store management of all accidents and/or safety hazards. Record accidents and safety hazards in the designated log. Ensure that chemicals are handled, mixed, and applied according to directions and in compliance to the Hazard Communication Program Manual. Establish a working and shopping environment of trust, respect, and integrity. Maintain professional appearance and behavior. Take Excellent Care of Your Fellow Associates. Be a team player. Support and assist your fellow associates without complaint. Be open to new ideas and opportunities. Follow through with any special requests or recommendations from management. Comply with Company standards, policies, and procedures. Perform essential job functions throughout scheduled hours. SUPERVISORY JOB FUNCTIONS Manage the department as to maximize gross profit and minimize operating expenses. Be knowledgeable of department and store sales and profit objectives. Review and analyze all financial reports and data. Make timely and effective decisions based on this analysis. Forecast sales and sales per labor hour for upcoming week and effectively schedule associates. Assign duties to associates. Monitor and analyze sales and labor hours used on a daily and weekly basis. Make timely and effective decisions based on this analysis. Perform duties of all direct reports when appropriate. Maintain overall department conditions to meet Harris Teeter Standards. Order product to minimize out-of-stocks and maintain designated inventory levels. Listen to both customer and associate complaints and resolve problems to restore and promote good public relations. Ensure that the Fresh Foods department's inventory levels support the customers' requests for all ad and standard products. Correctly conduct period inventories according to established procedures. Promote the efficient operations of the store following the procedures detailed in Harris Teeter's Standards manual. Record and follow up on any in-store maintenance. Ensure that situations are resolved and not recurring problems. Execute approved department opening and closing procedures and ensuring that all operational standards are met. Recruit, interview, and hire competent associates to maintain proper staffing levels for the department. Ensure all associates receive appropriate break and meal periods. Ensure new Fresh Foods associates are properly oriented to your department and understand their benefits package. Professionally communicate expectations to associates and ensure they are properly trained to perform their jobs. Encourage and make time for cross training. Maintain integrity in the Job Posting system by following the policy and by ensuring that all new associates are aware of the process. Develop future Fresh Foods (assistant) department managers. Convey timely information to the associates regarding current promotions and marketing campaigns. Explain to associates why changes were made in operating procedures. Have a working knowledge of the mission and goals of your department, your store, and your Company. Discuss these with your associates on a daily basis. Keep your promises to customers and fellow associates. Respond to questions in a timely and proper manner. Ask for the opinion and suggestions of your associates where appropriate. Encourage associates to make suggestions for process improvements. Ensure they receive recognition for their ideas. Recognize exemplary job performance. Acknowledge positive job performance daily. Fairly evaluate associates' performance on their evaluations. Address performance problems or record associates' out of the ordinary behavior when it occurs, using the Constructive Advice forms. Discuss behavior and possible corrective action with associates to create an action plan according to prescribed procedure. Sign off on the documents with those associates involved and submit to regional staff for review. Qualifications QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. SUPERVISORY SKILLS Commitment to unparalleled customer service; excellent communication and interpersonal skills; willingness and desire to advance stores current position in the community through involvement in local activities; willingness to participate in training and team orientation and to work with the team to increase customer satisfaction and sales; flexible enough to manage multiple tasks; work effectively under pressure and with distractions; demonstrate patience when interacting with associates and customers. EDUCATION AND/OR EXPERIENCE. High school diploma or general education degree (GED); or one to three year's related experience and/or training; or equivalent combination of education and experience. PERSONAL SKILLS Commitment to unparalleled customer service. Excellent communication and interpersonal skills. Willingness to participate in and successfully complete required training and to work with the team to increase customer satisfaction and sales. LANGUAGE SKILLS. Ability to read and comprehend simple instructions, short correspondence, and memos [in English]. Ability to write simple correspondence [in English]. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the organization who only speak English. MATHEMATICAL SKILLS. Ability to add and subtract two-digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. REASONING ABILITY. Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to deal with problems involving several concrete variables in standardized situations. CERTIFICATES, LICENSES, TRAINING Complete Company's training including but not limited to new hire orientation, customer service network, safety, food safety, and department manager training. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Repetition Weight Frequently - near constant work Up to 15 lbs Intermittently - up to several times an hour Up to 75 lbs Occasionally - up to several times a shift Up to 100 lbs The National Institute of Occupational Safety and Health (NIOSH) has published guidelines for safe lifting. Based on those, Harris Teeter requires our associates to obtain assistance from a second associate ("team lifting") when lifting any case or object weighing 50lbs or greater. Harris Teeter also recognizes that some associates may need to obtain assistance with weights under 50lbs and encourages team lifts for any weight that an associate feels uncomfortable lifting by themselves. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The associate is occasionally required to climb or balance and stoop, kneel, or crouch. The associate must frequently lift and/or move up to 15 pounds, intermittently lift and/or move up to 75 pounds, occasionally lift and/or move up to 100 pounds, and reach from 6-72 inches. Specific vision abilities required by this job include close vision, plus color and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those associate encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is frequently exposed to wet and/or humid conditions and moving mechanical parts. The associate is occasionally exposed to fumes or airborne particles, toxic or caustic chemicals, and extreme cold. The noise level in the work environment is usually moderate. COMPENTENCIES. To perform the job successfully, an individual is required to demonstrate the following competencies: Analytical - Collects and researches data; Uses intuition and experience to complement data. Design - Generates creative solutions; Translates concepts and information into images; Uses feedback to modify designs; Demonstrates attention to detail. Problem Solving - Identifies and resolves problems in a timely manner; Gathers and analyzes information skillfully; Develops alternative solutions; Works well in group problem solving situations; Uses reason even when dealing with emotional topics. Project Management - Coordinates projects; Communicates changes and progress; Completes projects on time and budget; Manages project team activities. Customer Service - Manages difficult or emotional customer situations; Responds promptly to customer needs; Solicits customer feedback to improve service; Responds to requests for service and assistance; Meets commitments. Interpersonal Skills - Is never rude; Focuses on solving conflict, not blaming; Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. Oral Communication - Speaks English clearly and persuasively in positive, negative, and in emergency or other situations in which individuals must speak a common language to promote safety; Listens and gets clarification; Responds appropriately to questions; Demonstrates group presentation skills; Participates in meetings. Written Communication - Writes clearly and informatively in English; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret English-written information. Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed. Visionary Leadership - Displays passion and optimism; Inspires respect and trust; Mobilizes others to fulfill the vision; Provides vision and inspiration to peers and subordinates. Change Management - Communicates changes effectively; Builds commitment and overcomes resistance; Prepares and supports those affected by change; Monitors transition and evaluates results. Delegation - Delegates work assignments; Matches the responsibility to the person; Gives authority to work independently; Sets expectations and monitors delegated activities; Provides recognition for results. Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; Effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others. Managing People - Includes staff in planning, decision-making, facilitating and process improvement; Takes responsibility for subordinates' activities; Makes self-available to staff; Provides regular performance feedback; Develops subordinates' skills and encourages growth; Solicits and applies customer feedback (internal and external); Fosters quality focus in others; Improves processes, products and services.; Continually works to improve supervisory skills. Quality Management - Looks for ways to improve and promote quality; Demonstrates accuracy and thoroughness. Business Acumen - Understands business implications of decisions; Displays orientation to profitability; Demonstrates knowledge of market and competition. Cost Consciousness - Works within approved budget; Develops and implements cost saving measures; Contributes to profits and revenue; Conserves organizational resources. Diversity - Demonstrates knowledge of EEO policy; Shows respect and sensitivity for cultural differences; Educates others on the value of diversity; Promotes a harassment-free environment; Builds a diverse workforce. Ethics - Treats people with respect; Keeps commitments; Inspires the trust of others; Works with integrity and ethically; Upholds organizational values. Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; Supports organization's goals and values; Benefits organization through outside activities. Judgement - Displays willingness to make decisions; Exhibits sound and accurate judgment; Supports and explains reasoning for decisions; Includes appropriate people in decision-making process; Makes timely decisions. Motivation - Sets and achieves challenging goals; Demonstrates persistence and overcomes obstacles; Measures self against standard of excellence; Takes calculated risks to accomplish goals. Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Organizes or schedules other people and their tasks; Develops realistic action plans. Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. Quantity - Meets productivity standards; Completes work in timely manner; Strives to increase productivity; Works quickly. Safety and Security - Observes safety and security procedures; Determines appropriate action beyond guidelines; Reports potentially unsafe conditions; Uses equipment and materials properly. Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events. Attendance/Punctuality - Is consistently at work and on time; Ensures work responsibilities are covered when absent; Arrives at meetings and appointments on time. Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals.; Completes tasks on time or notifies appropriate person with an alternate plan. Initiative - Volunteers readily; Undertakes self-development activities; Seeks increased responsibilities; Takes independent actions and calculated risks; Looks for and takes advantage of opportunities; Asks for and offers help when needed. Innovation - Displays original thinking and creativity; Meets challenges with resourcefulness; Generates suggestions for improving work; Develops innovative approaches and ideas; Presents ideas and information in a manner that gets others' attention. Harris Teeter reasonably expects to pay between $20.50/hour and $33.00/hour for this role as a newly hired associate. Pay may depend on previous experience and skill sets of the applicant.Primary Location MD-GAITHERSBURG-STORE 384 - CROWN FARMJob Fresh Foods / Deli / BakeryJob Posting Dec 15, 2025, 7:09:29 PM-Dec 23, 2025, 4:59:00 AM

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.

You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. Summary A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards, franchisee standards and in compliance with all applicable laws. Responsibilities Include Team Environment * Hire, train and develop their employees * Communicate job expectations to their employees * Plan, monitor, appraise and review their employees' job performance * Provide coaching and feedback; disciplines when appropriate Operational Excellence * Create and maintain a guest first culture in the restaurant * Ensure all shifts are appropriately staffed to achieve guest service goals * Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws * Ensure Brand standards and systems are executed * Prepare and complete action plans; implement production, productivity, quality and guest service standards * Complete audits and implement plans to drive system improvements Profitability * Control costs to help maximize profitability * Execute all in-restaurant marketing promotions in a timely manner * Execute new product roll-outs including team training, marketing and sampling * Set sales goals and track results Skills/Qualifications * Fluent in English * Math and financial management * Restaurant, retail, or supervisory experience * At least 18 years of age (where applicable) * High School diploma, or equivalent Competencies Guest Focus * Understands and exceeds guest expectations, needs and requirements * Develops and maintains guest relationships * Displays a sense of urgency with guests * Seeks ways to improve guest satisfaction; asks questions, commits to follow-through * Resolves guest concerns by following Brand recommended guest recovery process Passion for Results * Sets and maintains high standards for self and others, acts as a role model * Consistently meets or exceeds goals * Contributes to the overall team performance; understands how his/her role relates to others * Sets, prioritizes and maintains focus on important activities * Reads and interprets reports to establish goals and deliver results * Seeks ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results Problem Solving and Decision Making * Identifies and resolves issues and problems * Uses information at hand to make decisions and solve problems; includes others when necessary * Identifies root cause of a problem and implements a solution to prevent from recurring * Empowers others to make decisions and resolve issues Building Effective Teams * Identifies and communicates team goals * Monitors progress, measures results and holds others accountable * Creates strong morale and engagement within the team * Accepts responsibilities for personal and team commitments * Recognizes and rewards employee's strengths, accomplishments and development * Listens to others, seeks mutual understanding and welcomes sharing of information, ideas and resources Conflict Management * Seeks to understand conflict through active listening * Recognizes conflicts as an opportunity to learn and improve * Resolves situations using facts involved, ensuring consistency with policies and procedures * Escalates issues as appropriate Developing Direct Reports and Others * Works collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills * Regularly discusses progress towards goals, reviews performance and adjusts development plans accordingly * Provides challenging assignments for the purpose of developing others * Uses coaching and feedback opportunities to improve performance * Identifies training needs and supports resources for development opportunities Business and Financial Acumen * Understands guest and competition; translates and applies own expertise to address business opportunities * Approaches situations with an innovative mind and looks beyond the obvious to deliver solutions and implement change * Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals * Understands, analyzes and communicates the key performance/profit levers and manages to these measures ","identifier":{"@type":"PropertyValue","name":"Job ID","value":"8745400"},"date Posted":"2025-09-18T10:58:06.071133+00:00","employment Type":["PART_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":"24560 Dulles Landing Drive","address Locality":"Dulles","address Region":"VA","postal Code":"20166","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

Role OverviewSodexo is seeking an experienced and dynamic Catering Manager 2 to lead a high-volume, innovative catering and conference services program for a major Financial Institution in Reston, VA. In this role, you will use your operational expertise and customer-focused mindset to deliver exceptional service while supporting a fast-paced, high-visibility environment. We are looking for a high-energy leader who excels at managing multiple priorities, elevating guest experience, and building strong partnerships with clients and vendors. Your leadership will play a key role in enhancing the quality, efficiency, and overall success of our catering and conference services operation. Join Sodexo and be part of something greater! Corporate Services Sodexo provides our corporate service partners with a diverse range of food services and integrated facilities management possibilities. From restaurants to delivery options, to streamlined operations and cutting-edge technology, Sodexo creates a safe, vibrant, and eco-friendly workplace. What You'll DoSupport and oversee daily catering operations across a large campus building, ensuring seamless execution and exceptional service delivery. Manage room setups and coordinate catering, logistics, and AV requirements based on client needs. Partner with external vendors-including décor, virtual platforms, and on-site food services-to ensure flawless event execution. Lead a wide range of events, from simple breakfasts and boxed lunches to large-scale buffets and full-day conferences. Build and maintain strong client relationships to drive satisfaction, business growth, and repeat engagements. Demonstrate strong sales acumen, team leadership, and event planning expertise to support continuous operational excellence. Plan and coordinate an average of 4-5 events per day while maintaining consistent quality, accuracy, and timeliness. 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 BringDemonstrated knowledge in casual, high-volume, fine dining, and banquet management. Strong organizational skills and attention to detail. Strong financial acumen and understanding of the technical aspects of catering. Experience in building and maintaining strong client relationships. Ability to multi-task, delegate, and coordinate multiple events. A systems-based approach to meet and exceed each event's unique requirements. 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 - High School Diploma or GEDMinimum Management Experience - 1 year