Restaurant manager jobs in Bethesda, MD - 1,816 jobs

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

Schedule: Full-time Northern Virginia Adolescent Treatment Center is anticipated to open Spring 2026 and will offer Residential Crisis Stabilization Services for adolescents ages 12-17 in a 16-bed facility. The Dietary Manager is responsible for routine food preparation and delivery services of cold or hot foods in the facility. ESSENTIAL FUNCTIONS: Direct the day to day tasks of other dietary department staff. Perform routine tasks related to clean up and sanitation of kitchen, dining or serving areas. Properly prepare, serve and store food in accordance with facility. Ensure compliance with state or federal regulations. Prepare foods according to standardized recipes and approved menu. Utilize service methods and food handling techniques to ensure quality. Understand and apply the sanitation procedures needed to provide a safe and healthy environment. Adhere to menu compliance, special diet compliance and report any dietary non-compliance, concern or complaint of patients to dietician, supervisor or manager. Guide or direct staff in food preparation and service. Assist in the orientation of new staff and provide ongoing training for dietary staff. OTHER FUNCTIONS: * Perform other functions and tasks as assigned. EDUCATION/EXPERIENCE/SKILL REQUIREMENTS: * High school diploma or equivalent required. * Two or more years' experience in food service role in preparing food for institutions, such as school, hospital or cafeteria preferred. LICENSES/DESIGNATIONS/CERTIFICATIONS: * ServSafe Certification or similar food safety certification, where required by the state, facility. While this job description is intended to be an accurate reflection of the requirements of the job, management reserves the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush jobs or technological developments) dictate. We are committed to providing equal employment opportunities to all applicants for employment regardless of an individual's characteristics protected by applicable state, federal and local laws AHGROW

Banquet Manager Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Banquet Manager, you will strategically lead the team to take guest satisfaction to the next level. Banquet Manager, Manager, Banquet, Restaurant, Hotel

Washington, DC, USA Full-time Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS Job Description Banquet Manager Are you a passionate foodie who is not afraid of thinking outside the box? Then, we have the job for you! As a Banquet Manager, you will strategically lead the team to take guest satisfaction to the next level. What is in it for you: Competitive Salary Paid Time Off Medical, Dental and Vision Insurance, 401K Employee benefit card offering discounted rates in Accor worldwide Learning programs through our Academies Opportunity to develop your talent and grow within your property and across the world! Ability to make a difference through our Corporate Social Responsibility activities Rate of Pay: $65,000-75,000 per annum What you will be doing: Reviews banquet functions for particular shift, ensures adequate staffing levels, supplies, and checks for special needs or arrangements. Prepares daily assignment sheets for all banquet personnel and conducts pre-meal meeting. Ensures that all Banquet Colleagues follow Fairmont Standards of Service and rules of conduct. Contributes to Colleagues training, development, and coaching as needed. Participates in the Hotel's Service Principles process and supports staff participation in order to foster continuous improvement throughout the hotel. Communicates and promptly documents all Guests and Colleagues inquiries, opportunities, feedback, and other important items using the proper communication procedures including log Book and Pass On reports and Colleague files. Coordinates with kitchen regarding the food preparation and timeliness and with Beverage Supervisor regarding bar requirements to make sure all are according to specifications. Also consults with Audio-Visual to ensure set up is done correctly and on time. Confers with the host of the function on any last minute arrangements, coordinates with kitchen in providing for extra or decreased number of covers when necessary, and accommodates guest needs efficiently to ensure satisfaction. Ensures that all meeting rooms are set up with proper amenities and that function rooms are cleaned, refreshed and/or reset during function breaks. Supervises meeting room setup for the following shift to ensure proper and complete setup as required. Prepares banquet checks at the end of functions and ensures accuracy; participates in the weekly payroll process. Attends Daily BEO meetings, Pre-Cons, and other Banquet related meetings as needed. Attends Department Head meeting in the absence of Director, Banquets In conjunction with Director, Banquets, ensure all Banquet objectives as they relate to Guest Satisfaction, Employee Opinion Survey and Budgeted Revenue & Expenses are followed up. Supports Health, Safety and Environmental initiatives within the hotel. Conducts a walk through of the Banquet area at the completion of the shift to ensure that the area is safe and secure. Banquet Manager's responsibilities are not limited to the above. Additional duties and responsibilities may be assigned as directed by the Banquet Director Qualifications Your skills include: 3-5 years experience in food service operations and 1-2 years in high volume, quality banquet operation. Bachelors Degree in Hotel/Restaurant Management, Business or equivalent experience. Technical knowledge of overall food service operations. Knowledge of all different types and styles of service. Ability to think and act independently, provide leadership and direction, and handle multiple tasks at one time. Excellent communication skills, both verbal and written. Ability to work with numbers. Basic Computer skills required including Word and Excel.

Base Salary: $65,000 - $75,000 / year based on experience + Quarterly Bonus Potential Ready to elevate your career with a company that values work-life balance, competitive pay, and a positive work environment? Join Clyde's Restaurant Group as a Restaurant Manager at Clyde's of Georgetown, an iconic establishment in the heart of Georgetown, renowned for its historic charm and exceptional dining. WHY JOIN THE CLYDE'S TEAM AS A RESTAURANT MANAGER Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A RESTAURANT MANAGER Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service 2-3 years' experience as a dining room manager, preferably in a high-volume restaurant Great verbal and written communication skills Provides guests with exceptional service and value Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A RESTAURANT MANAGER Interview, hire, train, schedule, and develop front-of-the-house (FOH) employees Write and post FOH weekly schedules and set specific service goals for the staff to work during the shift Work the floor hands-on by greeting guests, processing checks, and investigating and resolving customer complaints Interact with guests in a genuine and friendly manner to establish a personal, professional rapport Conduct daily menu class Direct employees in safety and health prevention measures Assist in monthly inventory Write agendas for and conduct departmental meetings Attend and participate in weekly manager meetings ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Spring 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde's Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at ********************* if you need any special accommodations to apply.

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

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

Base Salary: $115,000 - $125,000 / year based on experience + Quarterly Bonus Potential Clyde's of Chevy Chase, part of Clyde's Restaurant Group, is hiring a General Manager. Clyde's of Chevy Chase offers the opportunity to lead one of the area's most beloved, high-volume restaurants within a stable company known for its people-first culture, work-life balance, competitive pay, and long-term career opportunities. This role is ideal for a General Manager who thrives in a complex, creatively driven operation-leading large teams, delivering exceptional guest and employee experiences, maintaining impeccable facility standards, and cultivating a vibrant, energetic bar scene. WHY JOIN THE CLYDE'S TEAM AS GENERAL MANAGER Reputable Company: Strong stability and performance. Positive Culture: Courtesy, dignity, and respect. Retirement Plans: 100% company-funded pension (vesting after 1 year) and immediate 401k participation. Bonuses: Quarterly eligibility. Flexible Schedule: 5-day work week. Career Growth: Rapid advancement opportunities. Comprehensive Health Plan: Medical, dental, vision, life, disability, telemedicine, wellness coach, and reduced rates on wellness services. Insurance: Hospital indemnity, critical illness, accident coverage. Generous Paid Time Off: Includes sick pay, medical/family leave (up to 8 weeks), special leaves (jury duty, voting, school activities for DC). Therapy Resources: Access to free behavioral and digital cognitive behavioral therapy. Dining Discounts: Half-price off-duty dining and complimentary shift meals. Convenient Parking: Available parking benefits. Employee Assistance: Legal, emotional, financial, and work/life balance support. Financial Assistance: Assistance fund for employees in need. Training & Education: Best-in-class training program and tuition reimbursement. Flu Shots & Discounts: Annual flu shots and access to thousands of exclusive brand discounts. Charity Matching: Up to $4,000 yearly. WHAT WE LOOK FOR IN A GENERAL MANAGER Hardworking, attentive, and hospitality-driven with a desire to excel and maintain the highest level of service 2-3 years' experience as a General Manager preferably in a high-volume restaurant Great verbal and written communication skills Provides guests with exceptional service and value Disciplined and firm about standards of performance, yet fair and personable in developing employees WHAT YOU WILL DO AS A GENERAL MANAGER Set engaging hospitality tone for restaurant Interview, hire, train, schedule and develop front of the house (FOH) managers and employees Work the floor hands-on by greeting guests, process checks, investigate and resolve customer complaints Interact with guests in a genuine and friendly manner to establish a personal, professional rapport Develop and manage annual financial plan for restaurant Complete performance reviews for dining room managers and employees and assign developmental goals based on observation of the employee's performance Conduct daily menu class Direct employee in safety and health prevention measures Lead and manage monthly inventory Write agendas for and conducts departmental meetings Assign service goals for the month Run weekly manager meetings Work closely with the Executive Chef in menu planning and cost control ABOUT US Since 1963, Clyde's Restaurant Group has been a leader in the DMV restaurant scene, known for exceptional guest service and fostering a positive culture for employees. Our 14 properties include Clyde's, Old Ebbitt Grill, The Hamilton, 1789 Restaurant, Fitzgerald's, The Tombs, Rye Street Tavern, Cordelia Fishbar, Hamilton Live, and Ebbitt House (opening Spring/Summer 2026). Apply now and take the first step towards a rewarding career! Even if you don't meet every requirement, we encourage you to apply. We are committed to building an inclusive team and welcome applicants from all backgrounds. Clyde's Restaurant Group participates in E-Verify. We use the federal E-Verify system to confirm that new hires are authorized to work in the United States. Click here to learn more about E-Verify and your Right to Work. Contact us at ********************* if you need any special accommodations to apply.

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

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

At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We're committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we're guest-obsessed. Our mission is to create memorable moments for every guest, every time. It's who we are. We are looking for Managers to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. Pride: You take pride in your work and in contributing to something special Good People: You value teamwork, treat others with kindness, and build trust with those around you Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less Introspective: You're always looking to grow and improve, taking feedback as an opportunity to get better Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone's day A brief look at what you'll do as a General Manager at bartaco: As a General Manager, you'll be a strategic leader and brand ambassador, guiding your team through our core leadership principles-role modeling, our touchstones, delivery on operational and culinary standards, and coaching and developing the team. Your role is to inspire, empower, and cultivate a strong team culture while optimizing business performance and ensuring exceptional guest experiences. You will foster a supportive, growth-oriented environment that reflects our values and connects with both guests and the community. This role requires a proven leader with a passion for hospitality, a track record of driving revenue, and the ability to inspire a high-performing team. The General Manager will oversee all aspects of restaurant operations, ensuring a culture of excellence while achieving financial goals. Oversee daily restaurant operations, ensuring seamless execution of service and operational standards Develop and mentor a team of managers and staff, fostering a culture of hospitality, accountability, and excellence Drive guest satisfaction and loyalty through 100% manager visits-engaging meaningfully with guests, creating return guests, and fostering long-term relationships Ensure teams consistently execute high standards of guest interaction, maintaining exceptional hospitality and service Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth Drive incremental sales through exceptional service, personalized recommendations, community engagement, and fostering guest loyalty Proven track record of driving sales growth and achieving KPI targets through strategic goal setting and local market expertise Deep knowledge of recipes and kitchen operations, collaborating with the culinary team to maintain high-quality food and beverage offerings Ensure effective delegation across the team, empowering team members, fostering ownership, and ensuring smooth operations Oversee inventory management, including ordering, receiving, tracking, analyzing AVT, detecting issues proactively, and ensuring accountability Ensure compliance with all health, safety, and company policies and regulations while maintaining the restaurant's physical condition and brand standards Plan and organize business operations, effectively communicating restaurant goals and aligning the team toward success Commit to weekly manager meetings, driving accountability, consistency, and continuous improvement Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness Act as a brand and culture ambassador for bartaco, leading community outreach and engagement while maintaining strong market awareness Mentorship, coaching, and accountability-ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: A fun work environment! Career development and advancement opportunities Competitive pay Meal discounts when dining at bartaco Paid vacation time Gym and fitness center discounts Opportunity to learn multiple languages/language education Discounted virtual pet care Medical, dental, and vision insurance Mental Health and holistic wellness support 401K enrollment and matching Requirements 3 years of restaurant experience as a General Manager A passion for hospitality and a commitment to delivering outstanding guest experiences Exceptional leadership and communication skills Experience mentoring and training hourly team members Attention to detail and problem-solving skills Flexibility to work evenings, weekends, and holidays Physical Skills: Bring an energetic hustle and positive attitude to every shift Able to tolerate long periods working on foot/standing up Able to lift and move objects up to 50 pounds Salary Description Pay: $85,000 - $90,000 yearly

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

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

Club Pilates is the largest premium network of group Pilates studios in the world, with a mission to make Pilates accessible to more people through franchise opportunities. Equipped with top-quality Pilates Reformers, EXO-Chairs, and Spring Boards, our studios offer a comprehensive workout for individuals of all fitness levels. We are a rapidly growing franchise, ranked as THE fastest-growing franchise in Inc.5000 and Entrepreneur Magazine's 2017 Franchise 500. Role Description This is a full-time on-site role located in McLean, VA vicinity for a General Manager at Club Pilates. The General Manager will oversee daily operations of the studio, manage staff, drive membership sales, create marketing strategies, and ensure exceptional customer service. The General Manager will play a key role in promoting the benefits of Pilates to the community. Qualifications Leadership, Team Management, and Sales skills Experience in developing marketing strategies and promoting fitness services Customer service orientation and ability to build strong relationships Excellent communication and organizational skills Knowledge of Pilates or experience in the fitness industry is a plus Bachelor's degree in Business Administration, Marketing, or related field A comprehensively certified Pilates instructor or interested in becoming certified

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

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

We look for people who are passionate about service and have a hunger for learning new skills. We believe in the power of teamwork and the professional development of our team members. With our employees being our greatest assets, we are committed to providing competitive wages and benefits, the best training, a safe and enjoyable work environment along with many opportunities for advancement to ensure a very rewarding career. We take great pride in our dedicated and diverse team of employees. All professionals at Salamander Collection live by our Vision, Brand Promise, and Core Values. We specialize in the management of Four- and Five-Star luxury hotels, resorts and fine food establishments. If your outside interests include golf, tennis, spa, beach, water sports, equestrian, shopping or just relaxation, we have the employee discounts to match. POSITION OBJECTIVE The Banquet Manager will supervise and coordinate activities of banquet department. Ensure that all aspects of events are set and run in accordance to the banquet event orders and client specifications. Adhere and follow F&B culture and vision in accordance with F&B core values. Ensure food and beverage cost is within budgeted number for the respectful area. ESSENTIAL JOB FUNCTIONS Review all written communication, i.e., resumes, daily/weekly, Banquet Event Orders to determine appropriate staffing levels, room/station assignments, buffet décor and enhancements as they relate to banquets and meeting room set-ups. Responsible for maintaining a strong client relationship and ensuring that all convention specifications are communicated to and executed by all hotel operating departments making for a successful meeting experience for the meeting planner and attendees. Maintain constant communication with the Convention Service/Catering Sales Manager as it applies to the client at hand. Responsible for the appropriate and timely set up of all functions and meetings while maintaining standards of food, beverage and meeting specifications. Responsible for the development and maintenance of all policies, procedures and quality standards within the department, utilizing a continuous improvement approach to ensure a high quality, cost effective and customer focused operation. Responsible for the development and implementation of a training plan to ensure a high-quality presentation and level of customer service within the banquet service/function service staffs. Manage, in conjunction with the Stewarding department, the inventory, control and breakage/loss reduction of china, glass and silver as it relates to function services and banquet services. Give daily support and guidance to fellow banquet personnel as well as monitor job performance to ensure a successful meeting/banquet experience by our guests. Maintain a high level of service by constantly training and coaching all direct reports and staff. Inspect and oversee the cleanliness and maintenance of all function space, public areas, and service areas on all banquet levels. Coordinate with other departments within the hotel to ensure the highest level of product delivery. Assist with monthly scheduling and payroll for the Banquet Department. Maintain profitability of Banquet Department to support overall hotel operation. Control payroll and equipment costs (minimizing loss and misuse). Evaluate cost effectiveness of all aspects of operation. Develop and implement cost saving and profit enhancing measures. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Introduce and recommend preferred vendors as determined with the revenue goal of the hotel. Participate in china, glassware, silverware, and linen inventories as necessary. Maintain solid and open communications with all hotel operating departments. Maintain good working relations with preferred vendors of the hotel and ensure adherence to function space policies and all codes and regulations. Maintain accurate par levels and inventory of supplies and equipment within the department. EDUCATION/EXPERIENCE High School diploma or general education degree (GED) One to three years related experience and/or training; or equivalent combination of education and experience. Previous experience in a banquet operation, preferably in a management role. Luxury hospitality experience preferred. Prior experience working in a unionized environment preferred. REQUIREMENTS Must be able to speak, read, write and understand English. Must be able to read and write to facilitate the communication process. Requires good communication skills, both verbal and written. Must possess basic computer skills. Must have a working knowledge of types of room set-ups, capacities, relation to type of event, etc. Must have excellent interpersonal and sales-related skills. Must have exceptional organizational, supervisory skills. Must be able to prepare and analyze data and figures, and transcriptions prepared on and generated by computer. Must have exceptional food and beverage knowledge and pricing. May be required: to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form; to deal with problems involving several concrete variables in standardized situations PHYSICAL DEMANDS/WORK ENVIRONMENT Tasks are performed both indoors and outdoors for events. Must be able to regularly lift and/or move up to 10 lbs, frequently lift and/or move up to 25 lbs, and occasionally lift and/or move up to 50 lbs. Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates Must be able to work effectively in a stressful environment, communicate with others, effectively deal with customers and accept constructive criticism from supervisors Must be able to change activity frequently and cope with interruptions. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law.

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

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