Restaurant manager jobs in Parole, MD

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to eight retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. About The Role We are seeking enthusiastic and dedicated an Assistant General Manager for our Fresh Baguette Georgetown bakery cafe, 1737 Wisconsin Ave NW, Washington, DC 20007. When you become part of the team at Fresh Baguette, you become part of the personal connection that strengthens the relationship people have with our products. Every customer conversation we have or guidance we share is another opportunity for us to enrich their culinary journey. When a person enters our bakery, it's a beginning of a relationship. And this team helps make sure that the relationship thrives. When customers visit Fresh Baguette, you'll put your own passions to work to help bring their ideas of French products to life. You might help one customer choose something for lunch, show another how to pair baguettes with their meal, or even save the day with an amazing pastry. If you have a talent for hands-on problem-solving, you can have address customers' needs to connect them with Fresh Baguette experiences they love. Roles include Baking, Barista, Sandwich Making, and Customer Service. This is a full-time, hourly position designed for someone with a minimum of 1 year of experience in management or leadership roles. The ideal candidate will uphold Fresh Baguette's core values including Integrity, Respect, Reliability, Teamwork, Commitment, and Customer Oriented. If you have a passion for coffee, bread, and delivering an exceptional customer experience, this is the perfect opportunity for you! What You'll Do Assist the General Manager in overseeing daily store operations while ensuring the highest standards of service quality. Delegate tasks effectively and support the team to ensure a smooth and efficient workload distribution. Train team members on critical components such as food safety and product knowledge. Lead by example, offering customers a warm, inviting, and top-tier experience in a clean and welcoming environment. Support recruitment processes, including hiring and scheduling, alongside the General Manager. Foster team growth by mentoring and developing staff members. Continuously seek opportunities to enhance customer satisfaction and operational efficiency. Champion the love for French baked goods by sharing your passion with both staff and customers. Demonstrate expertise in all tasks and activities within the store environment. Complete inventory management and track stock levels to ensure product availability. Promote Fresh Baguette's core values and standards with integrity and enthusiasm. Benefits Compensation: 25.00$ per hour to 26.00$ per hour including tips Base pay starts at 16.00$ per hour with room for growth Paid Time Off Health and Dental Insurance after 90 days 40% Employee Discount Paid Training No late nights Monthly Wellness Reimbursement 401K and 401K Match Free Lunch Anniversary Gift Card Exciting growth potential Shifts Our shifts typically start as early as 4:40AM and end as late as 7PM, 7 days per week. Morning shifts: 6AM-1PM Afternoon shifts: 1PM-7PM Baking shifts: 4:40AM to 1PM 7-8 hour shift 5 Days a week including Saturday and Sunday Qualifications Physical stamina and dexterity to work in demanding environments such as lifting 50lbs+, reaching, bending, standing for 8+ hours 1+ years of experience in management or leadership roles. Strong commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team player, Committed, and Customer Oriented. Proven ability to delegate tasks effectively while maintaining high standards of service and operational efficiency. A warm and inviting presence with excellent interpersonal and communication skills. Passion for coffee, bread, and French baked goods. Ability to thrive in a fast-paced environment. Desire for continuous learning and personal development. Experience in training and supporting team members on daily operational practices. Hands-on experience in handling customer complaints and resolving issues. Knowledge of local and national health and food safety codes, with the ability to enforce policies effectively. Commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team Player, Committed, and Customer Oriented. Learn more about us at ****************************** PI94400f1e539c-37***********3

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.

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.

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

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

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.

Dance. Decadence. Indulgence. Sleek and sophisticated, with soft seating, champagne by the glass and an outdoor patio, which has fast become Baltimore's living room. Mosaic is downtown Baltimore's premier destination for cocktails after work, private parties or late night festivities, with a soundtrack provided by the area's premier DJs. Cocktail Responsibilities include, but are not limited to: Greet all guests and take beverage and food orders in a prompt and professional manner. Serve cocktails and/or menu items to bar guests; up-sell when taking orders. Must be willing and able to show that you are energetic, outgoing, fun person while maintaining professionalism at all times. Must be willing to provide outstanding and professional service with a smile to ensure guest satisfaction. Must be able to communicate effectively and clearly with co-workers and kitchen staff both verbally and utilizing the point of sales system. Communicate with guests clearly, patiently and with good humor. Must be well-versed in all concept products and menu items in order to guide the guest experience and sell food and beverage items. Consistently checks guests' identification to ensure they meet the minimum age requirements for consumption of alcohol beverages. Monitor guest behavior and amount of alcohol consumption to determine when alcohol service to the guests should cease; notify management of incidents involving excessive alcohol consumption or impaired condition of guests. Must be able to complete all side work assigned. Accurately account for all sales and payments from the guest. Alert Management of any service and/or safety issues. Make appropriate service recovery gestures according to established guidelines in order to ensure total guest satisfaction. Promote teamwork and quality service through daily communication and coordination with other departments. Coordinate with bartenders and kitchen for ordering and receipt of food and beverages. Cocktail Qualifications At least 1 year of serving in a fast paced food and beverage venue, preferrably nightclub environment. Knowledge of liquor brands, beer, wine, champagne, non-alcoholic beverages, designated glassware, preparation methods and garnishments preferred. Must meet state legal age requirements. Must speak fluent English, other languages preferred. Must be courteous, pleasant, and good natured. Communication skills are utilized a significant amount of time when interacting with guests, bartender, wait staff, cooks, and supervisors. Alcohol awareness certification and/or food service permit or valid health/food handler card as required by local or state government agency. Reading and writing abilities are utilized often when taking orders, completing paperwork, etc. Basic math skills are frequently used when handling cash and credit. May be required to work nights, weekends, and/or holidays. The Cocktail position requires the ability to perform the following: Handling, carrying or lifting items weighing up to 50 pounds (bar ware, carts, boxes, bottles, etc.). Must be able to efficiently and safely stand and move about the entire facility during each shift. Bending, stooping, kneeling, lifting. This is a tipped position. The hourly rate is $3.63 + tips.

About the Role: As a Manager at Starbucks, you will play a pivotal role in ensuring the smooth operation of the store while delivering exceptional customer service. Your primary responsibility will be to lead and motivate a diverse team, fostering a positive work environment that encourages collaboration and growth. You will oversee daily operations, manage inventory, and ensure compliance with company policies and procedures. Additionally, you will be responsible for driving sales and implementing marketing strategies to enhance customer engagement. Ultimately, your leadership will contribute to the overall success and profitability of the store, creating a welcoming atmosphere for both customers and employees. Minimum Qualifications: High school diploma or equivalent; a bachelor's degree in business or a related field is preferred. Proven experience in a managerial role, preferably in the retail or food service industry. Strong communication and interpersonal skills to effectively lead a diverse team. Preferred Qualifications: Experience in a fast-paced environment, particularly in the coffee or food service sector. Knowledge of inventory management systems and financial reporting. Certification in food safety or related training. Responsibilities: Lead and supervise a team of baristas and support staff, providing guidance and training to ensure high performance. Manage daily operations, including inventory management, scheduling, and financial reporting. Ensure exceptional customer service by addressing customer inquiries and resolving any issues promptly. Implement marketing initiatives and promotions to drive sales and enhance customer loyalty. Monitor compliance with health and safety regulations, as well as company policies and procedures. Skills: The required skills for this position include strong leadership abilities, which will be utilized daily to inspire and motivate your team. Excellent communication skills are essential for interacting with both customers and staff, ensuring that everyone feels valued and heard. Organizational skills will be critical in managing inventory and scheduling, allowing for efficient store operations. Problem-solving skills will come into play when addressing customer concerns or operational challenges, ensuring a seamless experience for all. Preferred skills, such as knowledge of financial reporting, will enhance your ability to make informed decisions that drive the store's profitability.

Role OverviewSodexo Magic is seeking a Catering Manager 4 for Morgan State University in Baltimore, Maryland. Sodexo Magic manages catering for the entire campus, which caters to a wide variety of events. The Catering Manager will oversee all catering operations on campus and will be responsible for event concepts, partnerships, and overseeing all aspects of our catering program. What You'll DoOversight of Sodexo resources, recipes, systems, and use of catering programs to direct daily catering events, including food production, inventory, product deliveries, invoices, and procurement operations. Oversight of the sales process for catering and/or conference services. Works with clients and customers to design events. Ensure employees have appropriate equipment, supplies, and resources to perform their jobs and meet goals, cost controls, and deadlines as assigned. Establish and maintain a safe work environment, including both food and physical safety, in order to comply with all regulatory and Sodexo standards in various environments. Drives the Zero Harm mindset. Comply with budget requirements by controlling costs (i. e. , labor, inventory, equipment, materials) and making adjustments when necessary. Supervise employees by delegating, assigning, and prioritizing activities, and monitoring operating standards. What We OfferCompensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringPrevious experience facilitating communication between sales, culinary, and front-of-house teams to ensure timely and accurate fulfillment of all orders, including last-minute needs, efficiently and collaboratively. Ability to adhere to timekeeping and labor cost control procedures by maintaining staff payroll and schedule in Kronos. Attention to detail and ability to review all catering event orders and weekly catering sheets to ensure accuracy. Positive, practical solutions to client queries while adhering to our catering policies and procedures and offering solutions to staff. Who We AreAt Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & RequirementsMinimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years of experience in catering, food production, or food service management or a related field

Full-time Description 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 Salary Description Starting at $70,000

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)

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

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.

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

Benefits: 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 Compensation: $18.00 - $19.00 per hour

Fresh Baguette is a fast-growing, artisanal bakery known for its high-quality standards and modern atmosphere. The company was founded in Bethesda, MD in 2013, to bring fresh, made-from-scratch organic breads, pastries, sweets, and croissant items inspired by bakeries in France to the DMV area. We have expanded to eight retail locations, two production bakeries, and a thriving wholesale business. We serve coffee shops, restaurants, hotels, and grocery stores with fresh products every day, 365 days a year. Our mission is to offer our customers unique moments of indulgence that are delicious to every sense. We are passionate about quality and take great pride in everything we do. This value is evident in everything we do, from the smell of scratch-made artisanal croissants and organic bread baking fresh throughout the day to the beauty of hand-crafted pastries, delicious coffee, and savory creations delivered in a warm and inviting atmosphere. About The RoleWe are seeking an enthusiastic and dedicated Assistant General Manager for our Fresh Baguette Rockville bakery cafe, 804 Hungerford Drive, Rockville, MD 20850 and NEW Fresh Baguette Germantown bakery cafe, 19548 Amaranth Drive Germantown, MD 20874 expected to open in January 2026. **You will train for the Germantown opening at our Rockville location prior to opening day.** When you become part of the team at Fresh Baguette, you become part of the personal connection that strengthens the relationship people have with our products. Every customer conversation we have or guidance we share is another opportunity for us to enrich their culinary journey. When a person enters our bakery, it's a beginning of a relationship. And this team helps make sure that the relationship thrives. When customers visit Fresh Baguette, you'll put your own passions to work to help bring their ideas of French products to life. You might help one customer choose something for lunch, show another how to pair baguettes with their meal, or even save the day with an amazing pastry. If you have a talent for hands-on problem-solving, you can have address customers' needs to connect them with Fresh Baguette experiences they love. Roles include Baking, Barista, Sandwich Making, and Customer Service. This is a full-time, hourly position designed for someone with a minimum of 1 year of experience in management or leadership roles. The ideal candidate will uphold Fresh Baguette's core values including Integrity, Respect, Reliability, Teamwork, Commitment, and Customer Oriented. If you have a passion for coffee, bread, and delivering an exceptional customer experience, this is the perfect opportunity for you! What You'll DoAssist the General Manager in overseeing daily store operations while ensuring the highest standards of service quality.Delegate tasks effectively and support the team to ensure a smooth and efficient workload distribution.Train team members on critical components such as food safety and product knowledge.Lead by example, offering customers a warm, inviting, and top-tier experience in a clean and welcoming environment.Support recruitment processes, including hiring and scheduling, alongside the General Manager.Foster team growth by mentoring and developing staff members.Continuously seek opportunities to enhance customer satisfaction and operational efficiency.Champion the love for French baked goods by sharing your passion with both staff and customers.Demonstrate expertise in all tasks and activities within the store environment.Complete inventory management and track stock levels to ensure product availability.Promote Fresh Baguette's core values and standards with integrity and enthusiasm. Benefits Compensation: 25.00$ per hour to 26.00$ per hour including tips Base pay starts at 16.00$ per hour with room for growth Paid Time OffHealth and Dental Insurance after 90 days40% Employee DiscountPaid TrainingNo late nights Wellness Reimbursement 401K and 401K MatchFree Lunch Anniversary Gift Card Exciting growth potential ShiftsOur shifts typically start as early as 4:40AM and end as late as 7PM, 7 days per week. Morning shifts: 6AM-1PMAfternoon shifts: 1PM-7PMBaking shifts: 4:40AM to 1PM7-8 hour shift5 Days a week including Saturday and SundayQualifications2+ years of experience in an assistant manager role.Physical stamina and dexterity to work in demanding environments such as lifting 50lbs+, reaching, bending, standing for 8+ hours, etc.Strong commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team player, Committed, and Customer Oriented.Proven ability to delegate tasks effectively while maintaining high standards of service and operational efficiency.A warm and inviting presence with excellent interpersonal and communication skills.Passion for coffee, bread, and French baked goods.Ability to thrive in a fast-paced environment.Desire for continuous learning and personal development.Experience in training and supporting team members on daily operational practices.Hands-on experience in handling customer complaints and resolving issues.Knowledge of local and national health and food safety codes, with the ability to enforce policies effectively.Commitment to Fresh Baguette's core values: Integrity, Respect, Reliable, Team Player, Committed, and Customer Oriented.Learn more about us at ****************************** PIa979737ed871-37***********8

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

Job Description 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.

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