Restaurant Manager Jobs in Waldorf, MD

Additional Information Job Number24196245 Job CategoryFood and Beverage & Culinary LocationGaylord National Resort & Convention Center, 201 Waterfront Street, National Harbor, Maryland, United States, 20745VIEW ON MAP ScheduleFull Time Located Remotely?N Type Management JOB SUMMARY Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Managing Day-to-Day Operations • Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Maintains service and sanitation standards in restaurant, bar/lounge and room service areas. • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Leading Food and Beverage Team • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example. • Encourages and builds mutual trust, respect, and cooperation among team members. • Serves as a role model to demonstrate appropriate behaviors. • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills. • Develops specific goals and plans to prioritize, organize, and accomplish your work. • Ensures and maintains the productivity level of employees. • Provides the leadership, vision and direction to bring together and prioritize the departmental goals in a way that will be efficient and effective. • Ensures compliance with all food & beverage policies, standards and procedures by training, supervising, follow-up and hands on management. • Ensures compliance with all applicable laws and regulations. • Ensures compliance with food handling and sanitation standards. • Ensures staff understands local, state and Federal liquor laws. • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team. • Establishes guidelines so employees understand expectations and parameters. • Monitors alcohol beverage service in compliance with local laws. Ensuring Exceptional Customer Service • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures the quality, standards and meets the expectations of the customers on a daily basis. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Handles guest problems and complaints. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. • Ensures corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). Managing and Conducting Human Resource Activities • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance. • Identifies the educational needs of others, develops formal educational or training programs or classes, and teaches or instructs others. • Ensures employees are treated fairly and equitably. Strives to improve employee retention. • Ensures employees receive on-going training to understand guest expectations. • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns. • Strives to improve service performance. • Ensures recognition is taking place across areas of responsibility. Additional Responsibilities • Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Analyzes information and evaluating results to choose the best solution and solve problems. • Assists servers and hosts on the floor during meal periods and high demand times. • Recognizes good quality products and presentations. • Supervises daily shift operations in absence of Assistant Restaurant Manager. • Oversees the financial aspects of the department including purchasing and payment of invoices. The salary range for this position is $59,000 to $76,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law. Why have less when you can have MORE - all under one roof? Rooted in our expertise and leadership in meetings and experiences, Gaylord Hotels intentionally deliver environments, services and programming that bring people together in an extraordinary way. The heart of our brand are STARs, who are creative, entrepreneurial and dedicated to providing thoughtful, big-hearted service to guests. At Gaylord, we provide STARs with opportunities well beyond that of a traditional hotel-offering you endless career opportunities, the extras, and MORE. In joining Gaylord, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Panda Express managers can have the opportunity to embody an entrepreneurial spirit while learning from a very hands-on and fast-paced environment. As a General Manager, you will be in charge of a $1-2 million business and oversee the development of your team, ensuring guest satisfaction and running a profitable restaurant. From the hiring, managing and directing of associates to achieving financial goals and ensuring the delivery of exceptional guest experiences, you create your own success story. Because of this, Panda also offers a best in class compensation package, including uncapped profit sharing bonuses based on your growth. To prepare you for success, all Panda leaders participate in a comprehensive 6+ week Store Leadership Training Program to help build the foundation to become a high performing and inspiring Leader at Panda. The program focuses on: People Development: The ability to hire, train, coach and develop the right talent for your restaurant Guest Experience: Upholding the highest food quality and guest service standards while developing marketing acumen Financial: Ability to understand sales growth, cost management, and profit growth Kitchen Management: Ensure food safety, maintain product inventory and develop the culinary skillset to prepare all entrees at the highest level Operations: Maintain cleanliness, safety standards, and apply knowledge of all policies, procedures and practices We offer our Full-Time Management Team: Progressive Compensation Package and Excellent Bonus Opportunity 5 or more Weeks of Comprehensive Training to prepare you for success On-Going Career & Leadership Development Medical, Dental, and Vision Insurance 401 K with Company Match Paid Time Off and Paid Holidays Associate Discounts (Panda Express, Hibachi San, Panda Inn plus Theme Parks) and free meals when you work Lucrative Associate Referral Bonus Pre-Tax Dependent Care Flexible Spending Account GM: $27/hr + bonus. (Potential earning over $110K/year) AM: $24/hr + bonus. (Potential earning over $80K/year) About us: Panda Express is part of Panda Restaurant Group, the world leader in Asian dining experiences that also includes Panda Inn and Hibachi-San. At Panda, we all share a common mission: "Deliver exceptional Asian dining experiences by building an organization where people are inspired to better their lives." Guided by this mission, we are a family dedicated to creating an organization that inspires better lives for our people and our communities in which we serve. Whether through sharing good food with guests or providing opportunities for professional and personal growth with associates, all are embraced in our genuine family environment that is uniquely Panda. Panda was founded in 1983 in Glendale, California Panda Express is the largest family-owned American Chinese Restaurant concept in America. As America's favorite Chinese restaurant, Panda Express has close to 2,400 locations globally and continues to grow over 100 restaurants annually. * Named one of "America's Best Employers" * Great Place to Work certified * The Safest Restaurant Chain in the US during the pandemic ************************************************************************************* Job Requirements Education and Experience: Associate's degree (Bachelor's Degree above with OPT status for H1B) Minimum one to two years of Operations experience Some leadership experience Must pass Cooking Test annually Must be flexible to move to a store within a radius of 50 miles from home Work a flexible schedule, including weekends ADA Statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Work space is restricted and employees are expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees may be required to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high. Panda Restaurant Group, Inc is an Equal Opportunity Employer.

Great American Restaurants has an award-winning collection of 14 restaurants and 3 bakeries in Northern Virginia and Maryland offering fantastic cuisine and plenty of fun. We have been named a Top Workplace by The Washington Post, consistently ranking in the top employers in the area for more than 10 years. The dedication of our people is what sets our company apart, offering the best hospitality to our guests and each other every day. The ideal Front of House/Restaurant Manager has a passion for food and beverage and a genuine ability to connect with guests and staff. A natural leader, you are responsible for maintaining the highest levels of hospitality while leading service in the dining room. Benefits: Competitive salary $70,000-$100,000 Quarterly bonuses earned through achieving results in hospitality and operations 3 weeks Paid Time Off (PTO) plus 2 four-day work weeks per year Enjoy Thanksgiving and Christmas off Medical, Vision, and Dental Insurance Long-Term Disability and Life Insurance 401(K) with generous employer match Dining Card Gym & Educational Reimbursement Intense training program and ongoing professional development experiences Incentive trips earned through performance Desired Skills and Experience: 2-5 years working in casual, high volume restaurants Strong understanding of restaurant operations Ability to lead a team Hospitality degree preferred

Are you a dynamic and creative leader, passionate about creating exceptional food and beverage experiences? We are looking for an innovative Food and Beverage Manager to join our Viceroy Washington D.C. team to enhance our guests' dining experiences. If you thrive in a fast-paced, collaborative environment and possess operational excellence and creative flair, we don't want you to miss out on this great opportunity. We can't wait to hear from you! Responsibilities Oversee all aspects of the daily operation of the outlet. Supervise outlet personnel. Respond to guest complaints on time. Work with other F&B managers and keep them informed of issues as they arise. Keep immediate supervisor fully informed of all problems or matters requiring his/her attention. Assist in coordinating and monitoring all phases of Loss Prevention in the outlet. Prepare and submit required reports on time. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, and quarterly action plans. Previous Hotel experience preferred. Previous banquet experience preferred. Previous restaurant management experience required. Knowledge of computer programs, math skills as well as basic budgetary and inventory capabilities required. Monitor the quality of service in the F&B outlet. Assist in menu planning and preparation. Ensure compliance with all local liquor laws, and health and sanitation regulations. Ensure compliance with SOP's in all outlets. Ensure compliance with requisition procedures. Be visible on the floor and assist staff as needed during each meal period. Conduct staff performance reviews under Viceroy Hotel standards. Ensure the training of employees on SOP's and technical job tasks. Be involved in and/or conduct departmental and hotel training. Interview candidates for front-of-house F&B positions and follow standards for hiring approvals. Complete tip reporting. Understand, implement, and monitor corporate promotions in the outlet (if applicable), including buffet and three-meal concept standards. Ensure overall guest satisfaction. Qualifications: Must be able to effectively communicate both verbally and written, with all levels of employees and guests in an attentive, friendly, courteous, and service-oriented manner. Position requires walking and giving direction most of the working day; must be able to stand and exert well-paced mobility for up to 8 hours in length. The length of time of these tasks may vary from day to day and task to task. Must be able to bend, stoop, squat, and stretch to fulfill cleaning tasks. Must be able to lift at least 30 lbs. on a regular and continuing basis. Must be able to lift trays of food or food items weighing up to 30 lbs. frequently. Must be able to push and pull carts and equipment up to 250 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity. Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Approach all encounters with guests and employees in an attentive, friendly, courteous, and service-oriented manner. Attend all hotel-required meetings and trainings. Participate in M.O.D. coverage as required. Maintain regular attendance in compliance with Viceroy Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Licenses or Certificates: TIPS, ABRA, and SERV Safe certified required. Maintain high standards of personal appearance and grooming. Comply with Viceroy Hotel Standards and regulations to encourage safe and efficient hotel operations. Maximize efforts towards productivity, identify problem areas, and assist in implementing solutions. Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary. Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Always maintain a warm and friendly demeanor. Anticipated Salary Range: $70,000-80,000 annually

Unit Description: Inspire students through food, and teach them what's possible through sustainable resources. *LOOKING FOR CANDIDATES WITH OPEN AVAILABILITY* Sodexo is seeking a Catering Manager at Howard University located in Washington, D.C. This role will have oversight of catering activities for a small to mid-size location/unit with $500k-$1M in managed catering volume. Medium complexity with a high degree of hands on involvement in catering events is required along with previous experience interacting with clients. At Howard University, you'll leave a legacy by driving positive change and setting new standards for service excellence. Engage directly with key stakeholders, including political delegates, celebrities, and distinguished figures. This is your chance to make a profound impact at one of the nation's most historic institutions. Come make history at the number one premier HBCU in the country, as a game changer and a thought leader! Key Duties Oversight 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. Point of contact when customers first arrive onsite and acts as the liaison between the customer and food service team. Works with client and customers to design events. Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned. Establishes and maintains 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. Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary. Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards. Sodexo offers a full array of benefits including paid time off, holidays, medical, dental, vision, 401K, and access to ongoing training and development programs, tuition reimbursement, plus health and wellness programs. Working for Sodexo: At Sodexo, you will find the ingredients for a great culinary career. With benefits including schedules that encourage work-life balance, reimbursement of association dues, and continuing education opportunities, you'll enjoy an improved quality of life that's unique in the hospitality industry. What We Offer: Compensation 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 Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. Qualifications & Requirements: Basic Education Requirement - High School Diploma or GED Basic Management Experience - 1 year Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Hotel AKA Alexandria is seeking an experienced Banquets Manager! AKA Hotels+Hotel Residences is seeking an experienced and dynamic individual who is passionate about delivering exceptional guest experiences and have a proven track record in managing food and beverage banquet operations to join our team at Hotel AKA Alexandria. Team Member Responsibilities: Work in coordination with the Sales team and Culinary team, to execute all banquets, meetings, events, etc. Control and manage all areas of cost management including cost of beverage, salaries and wages, and other expenses, for the Banquet team. In collaboration with the Human Resources department and Director of Food & Beverage, oversee recruitment and development of associates; interview, hire, train, empower, coach and counsel, performance and salary reviews, resolve conflict through fair treatment policy, discipline and terminate as appropriate. Implement and manage all company programs to ensure compliance with the SOPs and LSOPs; to include safety and sanitary regulation, all federal, state, franchise, and local regulations to ensure optimal levels of quality service and hospitality are provided to the guest. Develop and implement menus and back-up (use records, production lists, pars, training, etc.) within corporate guidelines to continually improve revenues and profit margins while maintaining quality. Manage the maintenance/sanitation of the Banquet Food and Beverage areas and equipment in the hotel to protect the assets, comply with regulations and ensure quality service. Respond to customer trends, needs, issues, comments and problems to ensure a quality experience and enhance future sales prospects. Execute and promote the Accident Prevention Program to minimize liabilities and related expenses. Comply with attendance rules and be available to work on a regular basis. Perform any other job-related duties as assigned. Required Skills & Qualifications: Minimum of two years of post high school education. Minimum of five years of employment in a related position. Minimum of two years banquet experience. Hotel experience preferred. Requires advanced knowledge of the principles and practices within the food profession. This includes experiential knowledge required for management of people and/or complex problems and food and beverage management. Ability to work effectively under time constraints and deadlines. Command of the English language both written and verbal. Our Team Members enjoy very generous PTO; Health; Dental; Vision and 401(k) benefit plans. We recognize and promote top performers because we know that our success is due to your achievements. AKA Hotels + Hotel Residences is a part of Korman Communities, a family owned and operated company, we consider our Team Members the most important asset. With over 100 years of history and experience behind us we're always looking for Team Members ready to join our family. Grow with us! Hotel AKA Alexandria & AKA Hotels+Hotel Residences: Hotel AKA Alexandria brings a new level of style and sophistication to Old Town, a charming historic destination known for its boutique shopping, art galleries, and waterfront restaurants. Designed by world-renowned architect and designer Piero Lissoni, this tranquil urban retreat enhances your stay in Alexandria, Virginia - just 20 minutes from Washington, D.C. and a short 10-minute drive from Ronald Reagan Washington National Airport. AKA balances the style and hospitality of an intimate hotel with the space and comfort of an elegantly appointed luxury apartment. Specializing in short and long term stays, AKA stands for exclusive locations, contemporary design and exceptional business, fitness and lifestyle services.

Job Title: Production Manager The Production Manager is responsible for the safe and efficient operation of the overall Manufacturing facility. Duties include, but are not limited to the leadership and oversight of all aspects of the manufacturing facility staff, on-time, and accurate production, packing and shipping of products, inventory control, safety in all aspects, etc. Duties/Responsibilities: Learn and assist in all facets of plant operations management including production scheduling, material handling, manufacturing, and logistics. Lead in a hands-on way through tasks and functions on the floor throughout the departments. This is a working job with less than 10% of the time being office based. Lead the production planning process. Assist in production floor management with team member duties. Assist in employee hiring and onboarding processes as requested. Identifies, recommends, and implements new processes, technologies, and systems to improve and streamline organizational processes and use of resources and materials. Communicates, and implements operations-related policies, practices, standards, and security measures to ensure effective and consistent support and execution. Identifies training needs and ensures proper training is developed and provided. Performs other related duties as assigned. Work alongside floor staff providing coaching and constructive feedback to ensure product goals and metrics are met. Assist in employee performance duties (ex, appraisals, discipline) Work with QA Manager to enforce all requirements to retain food safety certifications. Work with cross-company managers as needed to keep product and material flows through the different companies moving properly. Assist in better communication throughout onsite team and cross-company teams to meet company volume objectives and customer expectations. Required Skills/Abilities: Excellent verbal and written communication skills. Strong supervisory and leadership skills. Extensive knowledge of the principles, procedures, and best practices in the industry. Excellent organizational skills and attention to detail. Strong analytical and problem-solving skills. Proficient with Microsoft Office Suite or related software. Must be able to operate a forklift or learn on the job Valid Driver's license with an insurable driver's record

As Bodega Taqueria y Tequila continues to expand its national footprint in we are looking for an experienced General Manager to join our team in Washington D.C! Come join a growing brand and an incredible team! Offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tequila in a dynamic, eclectic “puebla” inspired setting. Disguised behind a meat locker door, the no-name speakeasy behind Bodega comes alive at night, serving up Miami's best tequila and cocktails in an environment that brings the fabric of the community together - artists and musicians, locals and travelers alike - for late night conversation, performances and fun. As a General Manager of Bodega Taqueria y Tequila, you will oversee the function of the Quick Service Restaurant and Speakeasy lounge to ensure excellent customer service and maximize revenue and profits. Additionally, as a General Manager you will be responsible for the daily/nightly operations of Bodega Taqueria y Tequila while ensuring adherence to company standards. This position requires strong leadership skills, a passion for hospitality, and a keen eye for detail. This individual reports to the VP of Operations or to the CEO in the absence of the VP of Operations. For your time and consideration, we're looking to fill this role with a start date in October 2024. Essential Duties and Key Responsibilities: Leadership and Team Management:Lead, motivate, and manage a diverse team of staff, including servers, bartenders, kitchen staff, and support personnel.Set clear performance expectations, provide ongoing training, and conduct regular performance evaluations to ensure high levels of productivity and guest satisfaction.Foster a positive work environment that encourages teamwork, communication, and professional growth among employees. Operations Management:Oversee day-to-day operations, including opening and closing procedures, staff scheduling, inventory management, and vendor relations.Monitor food and beverage quality, presentation, and portion control to uphold the restaurant's standards of excellence.Implement and enforce health and safety protocols to ensure compliance with regulatory requirements and create a safe dining environment for guests and staff.Clearly describe, assign, and delegate responsibility and authority for the operation of restaurant and lounge.Develop, implement, and monitor schedules for the operation of the restaurant and lounge to achieve a profitable result. Customer Service and Guest Experience:Maintain a strong focus on delivering exceptional customer service and creating memorable dining experiences for guests.Solicit feedback from patrons and respond promptly to inquiries, concerns, and complaints to ensure customer satisfaction and loyalty.Continuously evaluate and enhance the restaurant's ambiance, décor, and amenities to attract and retain a diverse clientele.Interact positively with customers promoting restaurant facilities and services. Resolve problems to the satisfaction of involved parties. Organize special events in the restaurant such as receptions.Maintain communication with all employees to ensure customer service needs are met. Develop, implement, and change menu items on an as needed basis. Compliance and Reporting:Ensure compliance with employment laws, regulations, and company policies by maintaining knowledge of relevant legislation and updating HR practices as necessary.Assist with HR audits and compliance reviews to ensure adherence to internal policies and external regulations. Financial Management: Develop and manage annual budgets, revenue targets, and expense forecasts to achieve financial objectives and maximize profitability.Analyze financial reports and performance metrics to identify areas for improvement and implement cost-saving initiatives without compromising quality or service.Monitor sales trends, customer feedback, and industry developments to make strategic recommendations for pricing, menu offerings, and promotional activities.Maintain profitability of restaurant to support overall operation. Control payroll and equipment costs (minimizing loss and misuse).Ensure par stock levels are maintained by calculating inventory, ordering, and retrieving supplies and stocking shelves by stooping, bending, lifting heavy articles, and reaching overhead. Evaluate cost effectiveness of all aspects of operation.Develop and implement cost saving and profit enhancing measures. Review, prepare and update forecasts as needed.Utilize prescribed cash handling procedures to accurately charge customers, create forecast and revenue reports and write correspondence. Learning and Development Coordination:Directly assist and facilitate AGM, Food & Beverage and Kitchen Managers training to new hires, as assigned.Oversee the development of staff in order to provide most positive customer service and employee well-being. Marketing and Promotions:Collaborate with the marketing team to develop and execute promotional campaigns, special events, and community outreach initiatives to drive traffic and increase brand awareness.Utilize social media platforms, email marketing, and other digital channels to engage with customers, promote menu specials, and solicit feedback. Minimum Requirements: 5+ years management experience, with at least 3 year of General Manager experience in a restaurant and/or lounge with bar required.Able to prioritize multiple tasks and approach colleagues and vendors with professional courtesy despite pressures of General Manager responsibilities.Must have a high degree of professional integrity, and be able to work safely, effectively, and efficiently.Must have skills in database, spreadsheet, or other Microsoft applications.Organizational skills are required to maintain records.Must be comfortable working late-night hours on a weekly basis. Safety Requirements: All Team Members are required to abide by all Safety rules and ensure they perform each task by practicing safe work habits. Any associate who incurs any type of injury is required to report immediately to their immediate supervisor. Language Requirements: Ability to speak English clearly, distinctly, and cordially with staff and vendors.Ability to read and write English to understand and interpret written procedures. This includes the ability to give and receive instructions in written and verbal forms.Proficiency in effectively presenting information and responding to questions from staff and vendors. Physical Requirements: While performing the duties of this job, the associate is regularly required to sit for long periods of time, stand; walk; full dexterity in use hands to touch, handle, or feel; reach with hands and arms; talk or hear.Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. We are an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity or expression, pregnancy, age, national origin, disability status, genetic information, protected veteran status, or any other characteristic protected by law.

Looking for a strong FM/GM candidate Travel would be more frequent at the start of the project but overall, it's currently estimated at 50% (every other week) so it's important that the resource is willing to travel. We would want a resource who is skilled in both areas as we won't be splitting the role into two.

The Halal Guys General Manager (Union Station) Come join The Halal Guys, the leader (and pioneer) of American Halal Food. Launched 30 years ago as a halal street cart on 53rd & 6th in New York City, our beloved and iconic fast casual brand now boasts nearly 100 restaurants on three continents - with over 300 in development worldwide. In full growth mode, we have just launched a search for a General Manager to join the team at Washington Union Station. Summary of Position The Halal Guys General Manager is a proven leader who works with their team to achieve our highest standards. The General Manager is responsible for recruiting, development, training, performance, and retention of all personnel. The General Manager will manage inventory, food quality, controllable costs, and financial results. The General Manager is accountable for each one of our guest's complete and utter satisfaction in their experience by empowering team members to react positively, hospitality focused FIRST in every instance while maintaining a constant presence on the floor. Duties and Responsibilities: • Communicates day to day operational expectations to ensure efficiency, sets the daily morale of the team & leads by example. • Responsible for completion of all administrative duties and paperwork. • Trains, develops, and coaches team members to provide consistent execution & exemplary service. • Expected to read the SOP manual, train based on its standards and be certified on all positions at the restaurant. This includes the team member handbook and shift running. • Confidently handles guest's complaints, concerns & service issues with grace. • Guarantees completion of all daily food safety checklists and proper food handling. FIFO knowledge of food safety and sanitation regulations. • Monitors all equipment & maintains preventative maintenance, timely repairs. • Ensures completion of inventories, staff meal documentation, prep & waste control. • Certifies & delivers team member & management evaluations in a timely manner and understanding of payroll procedures. • Resolves potential team member conflicts in a professional & confidential manner. • Maintains immaculate cleanliness & perfect organization of all areas of the restaurant. • An ambassador of our brand in the community & effectively builds relationships. • Ensures team members follow all The Halal Guys' policies & procedures. • Ability to work long hours and weekends as required. • Create a POSITIVE environment where ALL team members thrive & excel which includes YOU! Skills and Certifications: • Certified Food Protection Manager (CFPM) identification card issued by DC Health. • Washington DC SERV Safe Certification (Preferred). • 3 or more years of managerial experience or equivalent position. • Experience managing high sale volume. • Experience managing large number of employees. • Inventory management, food cost management and labor management. • Working knowledge of data analysis and performance/operation metrics. • Ability to work in a fast-paced environment. • Ability to work under pressure. • Able to work on weekends and holidays as well. • Results Driven • Familiarity with MS Office and various business software. Benefits: The Halal Guys believe our greatest asset is our employees, we offer competitive salaries and a full benefits package to include, Medical, Dental/Vision, and PTO. Job Type: Full time (Not remote) Salary: $75,000.00 Annually Work Location: Washington Union Station

Club Pilates is a franchise offering Pilates studio opportunities to make the method accessible to more people. Equipped with Pilates Reformers, EXO-Chairs, and Spring Boards, our studios provide a premium strength-training workout. As the largest network of group Pilates studios globally, we are committed to bringing the benefits of Pilates to individuals of all fitness levels. Role Description This is a full-time on-site role for a General Manager at Club Pilates in Arlington/Falls Church, VA. The General Manager will be responsible for overseeing daily operations, managing staff, ensuring quality service delivery, and driving business growth. Additionally, the General Manager will be tasked with marketing the studio, fostering community relationships, and maintaining studio equipment and facilities. Qualifications Previous experience in management, preferably in the fitness or wellness industry Strong leadership and communication skills Knowledge of Pilates or willingness to learn about the method Experience in sales, marketing, and customer service Ability to manage and motivate a team effectively Excellent organizational and time-management skills Relevant certification or degree in Business, Sports Management, or a related field

We are seeking an Associate Manager of Regulatory Affairs for the Hyundai Motor Group Government Affairs team in Washington, D.C. The Associate Manager of Regulatory Affairs will advance the regulatory affairs function for Hyundai Motor Group (“the Group”), by providing project and research support for key issues impacting the Group's public policy and regulatory advocacy objectives including, but not limited to, automotive safety, technology, privacy, emissions, fuels, and charging infrastructure. The individual will engage in cross-cutting policy and strategy development on a range of issues that are critical to the growth of transportation and the company. The ideal candidate will have experience working on transportation, energy, environmental or automotive policy for a company, trade association, Congress or for a state or federal regulatory agency. About Hyundai Motor Group: Hyundai Motor Group is a global enterprise that has created a value chain based on mobility, steel, and construction, as well as logistics, finance, IT, and service. With about 250,000 employees worldwide, the Group's mobility brands include Hyundai, Kia, and Genesis. Armed with creative thinking, cooperative communication, and the will to take on any challenges, we strive to create a better future for all. More information about Hyundai Motor Group can be found at: ******************************** Key Responsibilities: Assist in tracking, analyzing, monitoring and reporting on regulatory proposals, agency requests, and regulatory notices that could impact the company and the industry. Conduct research and compile information to support the HMG-DC Office's regulatory advocacy efforts. Work directly with the Director of Regulatory Affairs to develop policy strategies related to a range of issues, including new products and advanced technologies, energy, environment, electrification, and vehicle safety. Attend relevant agency meetings, hearings, relevant trade association meetings and provide summaries. Support the execution of special events and programs including auto shows and technical showcases that will enhance our image and build understanding and support for our issues. Write letters, position papers, comments, testimonies, talking points, memos, reports and other materials for internal use or to federal and state agencies. Partner with internal departments to identify opportunities for proactive policy engagement, determine the business impact of proposals and create and drive positive outcomes. Understand existing policies that impact the company and the automotive industry and represent the company as a subject matter expert in meetings with regulators, agency officials, other companies, trade associations and NGOs. Establish and maintain regular communications with company and affiliate leaders and colleagues from across the automotive industry and value chain. Complete other tasks as assigned by Director of Regulatory Affairs. Qualifications: Bachelor's degree required. Degree in Public Policy, Economics, Engineering, Public Affairs, or similar considered most helpful. Familiarity with government affairs, especially the regulatory environment and regulatory process. Familiarity with automotive policy issues is helpful. Strong analytical, organizational, prioritization, and project management skills. Outstanding written and verbal communication skills. Excellent verbal, written and personal communication skills, including the ability to communicate complicated and technical policy points effectively. Ability to rapidly digest, synthesize and summarize technical information. Ability to effectively manage communications across teams. Ability to multi-task and work quickly and efficiently. Positive, friendly disposition and excellent team player with outstanding interpersonal skills who can collaborate well with others. Ability to work independently and as part of a team. Ability to build relationships with federal and state regulators/Administration officials, agencies and other industry government affairs staff. Proficient in compiling PowerPoint Presentations. Proven ability to handle confidential information with discretion. Salary commensurate with experience. Physical Requirements: Normal office duties

With over 50 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table - and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we're all here for the same reason - to roll up our sleeves and create happiness through cooking and sharing good food. The General Manager contributes to the success of a Sur La Table store by inspiring customers on all points of their culinary journey. The General Manager blends business acumen and operational knowledge to drive retail and culinary business results while building a high-performing team. This role uses discretion in assigning duties to employees and in employment decisions and is accountable for the achievement of sales goals, store operations, staffing and performance management of all store employees. The General Manager reports to the District Manager. JOB DUTIES AND RESPONSIBILITIES: Models and directs employees to ensure customer service standards are met. Creates an environment where employees are informed and capable by directing training activities for all retail and culinary employees. Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to employees, maintained and consistently followed. Manages the complete operations of the store. Ensures employees are effective at executing corporate initiatives in a timely, efficient and resource-wise manner. Delegates tasks appropriately and holds team accountable. Proactively monitors and manages store staffing levels according to retail and culinary censuses and fluctuations in seasonal business needs. Maintains an active performance development process. Provides coaching in the moment and performance feedback to employees. Conducts formal performance reviews. Seeks opportunities to increase topline sales. Challenges and inspires employees to achieve and execute sales driving initiatives. Analyzes and measures retail and culinary business trends. Develops and implements plans to drive topline sales, profitability and culinary revenue. Completes the store schedule optimizing allocated hours to meet retail and culinary goals. Stays informed by maintaining product knowledge, accesses available training and seeks out additional resources when necessary. Ensures the accuracy and integrity of employee information including, but not limited to, Time and Attendance records and personal data. Manages inventory, controls shrink, retail supply and culinary expenses. Appropriately partners with District Manager, HQ Retail Operations, Human Resources and other departments as needed or necessary. Ensures adherence to applicable wage and hour laws. Accurately records time worked according to SLT policy. Demonstrates exceptional verbal and written communication skills with employees, customers, field management and corporate office. Additional responsibilities as assigned by District Manager or HQ. ESSENTIAL FUNCTIONS: Ability to communicate verbally and work cooperatively with employees and customers. Ability to remain in a stationary position for up to 3 hours at a time. Ability to move about the store coaching and directing employees; selling to customers and retrieving merchandise from stockroom or sales floor. Ability to grab, reach, push, pull, bend, stoop, kneel and crouch in order to retrieve and replenish merchandise. Ability to work a varied schedule to observe employees and customers at different times of the day, week and year. Ability to ascend/descend ladders in order to retrieve and/or move merchandise. Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse in order to accomplish work. Regular and predictable attendance. Ability to lift and/or move merchandise weighing up to 35 lbs. EXPERIENCE AND REQUIRED QUALIFICATIONS: 3-5 Years of progressively responsible retail management experience. Prior experience as a Sur La Table Store Manager, preferred. Experience driving sales and motivating high performing sales teams. Experience training others and holding teams accountable. Experience leading and coaching teams of varied specialists. Proven financial management skills. Food Handler or Food Manager Certification. Proficient in POS systems. Familiarity with MS Office Suite (Word, Excel, Outlook). Sur La Table Core Competencies for Everyone: Focus on the Customer: You inspire and delight your customers. Be Genuine: Your communication style is respectful, effective and sincere. Make the Right Call: You effectively blend knowledge, experience, wisdom & decisive action. Take Ownership: You are committed, responsible and provide solutions. Achieve Results: You meet and exceed goals and expectations. Sur La Table Leadership Competencies for People Managers: Develop People: You never compromise on people. Lead the Way: You influence positive outcomes. Facilitate Success: Your team is motivated, engaged and accomplished. This represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the and other duties, as assigned, may be part of the job. This is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. Sur La Table is an Equal Employment Opportunity employer. All qualified candidates will receive consideration for employment without regard to race, national origin, gender, religion, disability, genetic information, sexual orientation, veteran status, or marital status. Sur La Table will consider for employment qualified applicants with criminal histories in a manner consistent with all federal, state, and local ordinances.

The Food Service Director is responsible for planning and managing food service across the retail operation(s). In conjunction with direct reports, develop strategic operations plans aligned with the client's mission, vision, and objectives to include sustainable practices while balancing the fiscal constraints of the operation. Job Responsibilities Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance • Ensure food services appropriately connects to the Executional Framework • Coach employees by creating a shared understanding about what needs to be achieved and how to execute • Reward and recognize employees • Ensure safety and sanitation standards in all operations Client Relationship • Identify client needs and effectively communicate operational progress Financial Performance • Adopt Aramark process and systems • Build revenue and manage budget, including cost controls regarding food, beverage and labor • Ensure the completion and maintenance of P&L statements • Achieve food and labor targets • Manage resources to ensure quality and cost control within budgetary guidelines Productivity • Implement and maintain Aramark agenda for both labor and food initiatives • Create value through efficient operations, appropriate cost controls and profit management • Full compliance with Operational Excellence fundamentals, including food and labor • Direct and oversee operations related to production, distribution and food service Compliance • Maintain a safe and healthy environment for clients, customers and employees • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development • Develops operational component forecasts and can explain variances. Responsible for components accounting functions. • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training • Recruits, hires, develops and retains front line team. • Conducts period inventory • Maintains records to comply with ARAMARK, government and accrediting agency standards • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization • May participate in sales process and negotiation of contracts • Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining/Retail Facility) • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Requires at least 2-3 years of experience in a management role • Requires previous experience in food service • Requires a bachelor's degree or equivalent experience • Strong communication skills • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships • Ability to demonstrate excellent customer service using Aramark's standard model • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers • Requires occasional lifting, carrying, pushing, and pulling up to 50-100 lb. • Must be able to stand for extended periods of time. • Ideal candidates will possess a minimum of 5 years multi-unit experience in dining, retail and or catering operations exceeding $4M in sales. • Previous experience in college/university or business dining is highly preferred. • A minimum of 2 years primary financial accountability with a direct reporting relationship to clients and senior executives is required. • Proven track record of developing and implementing tools to increase top and bottom line as well as strong communication skills. • Must be able to work a schedule that meets the needs of the business to include nights, weekends, and holidays #J-18808-Ljbffr

Job Description The Jefferson in Washington D.C. is currently recruiting for a PM Bar/Restaurant Manager to join our highly acclaimed and award winning property. The Jefferson, Washington D.C. has been named one of the top hotels in Washington, D.C. This is an exciting opportunity for someone who is interested in growing within a Food & Beverage setting that finds delight in the details that take our guests experience beyond expectation. Responsibilities: Responsible for ensuring the highest quality of luxury service and guest satisfaction, achieved through their ability to develop and maintain a strong team environment. Accountable for sales and profit in their area and will be providing first line support to the hotel manager. Responsible for oversight and control of beverage and wine inventory, purchasing, and sales. Oversees the dining room during operation; maintains the cleanliness and organization of the wine cellars. Must have strong leadership skills, willing to lead by example, and have the ability to work independently. Specific position requirements include but are not limited to: Minimum 2 years’ experience as member of a Food & Beverage management team in a hotel environment, boutique hotel or high-end fine dining Ability to make an impact by increasing sales through operations and service excellence by implementing practices to ensure positive employee productivity and morale. Extensive knowledge of beverages, cocktails and food. Previous experience managing a wine & beverage program a plus. Computer literate especially Microsoft Word, Excel and Kronos Experience in Union environment preferred. Must be available to work evenings, weekends, and holidays. Independently owned and operated, The Jefferson, Washington DC, offers competitive wages and the following generous benefits! Paid Time Off 401k Match 3 Medical Plan Offerings with generous employer contributions Dental & Vision Insurance Flexible Spending Account Health Savings Account Life Insurance Short-Term & Long-Term Disability Insurance Employee Assistance Program Commuter Benefit Program Wellness Reimbursement Tuition Reimbursement We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status or disability status.

The Jefferson in Washington D.C. is currently recruiting for a PM Bar/Restaurant Manager to join our highly acclaimed and award winning property. The Jefferson, Washington D.C. has been named one of the top hotels in Washington, D.C. This is an exciting opportunity for someone who is interested in growing within a Food & Beverage setting that finds delight in the details that take our guests experience beyond expectation. Responsibilities: Responsible for ensuring the highest quality of luxury service and guest satisfaction, achieved through their ability to develop and maintain a strong team environment. Accountable for sales and profit in their area and will be providing first line support to the hotel manager. Responsible for oversight and control of beverage and wine inventory, purchasing, and sales. Oversees the dining room during operation; maintains the cleanliness and organization of the wine cellars. Must have strong leadership skills, willing to lead by example, and have the ability to work independently. Specific position requirements include but are not limited to: Minimum 2 years' experience as member of a Food & Beverage management team in a hotel environment, boutique hotel or high-end fine dining Ability to make an impact by increasing sales through operations and service excellence by implementing practices to ensure positive employee productivity and morale. Extensive knowledge of beverages, cocktails and food. Previous experience managing a wine & beverage program a plus. Computer literate especially Microsoft Word, Excel and Kronos Experience in Union environment preferred. Must be available to work evenings, weekends, and holidays. Independently owned and operated, The Jefferson, Washington DC, offers competitive wages and the following generous benefits! Paid Time Off. 401k Match 2 Medical Plan Offerings with generous employer contributions. Dental & Vision Insurance. Flexible Spending Account. Life Insurance. Short-Term & Long-Term Disability Insurance. Employee Assistance Program. Commuter Benefit Program. Discounted Gym Membership. We are an equal opportunity employer and value diversity and inclusion and belonging at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status or disability status.

**Restaurant Manager** **Number of openings:** 1 **Benefits:** Competitive compensation and benefits, extensive training and development, and flexible schedules **Salary range:** Varies **Employment status:** Varies **For this position, pay will be variable by location - See additional job details and benefits below** **Legendary leadership certifies that our food, service, people and atmosphere are the best. Our Restaurant Managers lead and inspire the service and culinary teams to deliver the ultimate steakhouse experience… every guest, every time. They bring our unique culture to life with a positive attitude and a passion for exceeding the standard. They set clear expectations, keep the lines of communication open and recognize and reward our Team Members… and are proud of it.** **Lead your LongHorn Team by…** * Proven ability to develop teams and inspire a performance driven culture * Knowledge of systems, methods and processes that contribute to great execution * Stabile working history which demonstrates upward career progress * Current, salaried management experience is preferred And on Team LongHorn, the **Benefits** sizzle… * Weekly Pay, Balanced Schedules - One weekend off per month and a schedule that fits your life * Vacation and Flex Time - receive 5 flex days per year and a surplus of vacation time based on tenure * Extra Time, Extra Pay - Get additional pay when you work 6 days a week * Quarterly Bonus - bonus every quarter for how well your restaurant performs * Home for the Holidays* - Closed on Thanksgiving and Christmas * Medical, Dental, Vision - choose from multiple carriers starting day 1

In most jobs, everyone doesn't spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that's just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE As a part of our management team (Kitchen Manager, Service Manager, Assistant General Manager, General Manager), you will be the expert in creating legendary experiences for guests. From local restaurant marketing to Profit and Loss statement results, you will ensure that your restaurant is at the top of its game. You will lead your team members through performance, engagement, and training initiatives. As a growing company, we're always looking for top talent to join our team. By applying, you're adding your resume to our database, and we'll reach out to you as soon as a position is available. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing - for our guests and for our team members. And, when that means access to all these benefits - well, that's just another day at the office. Bonus Program* Free Shift Meals* Best in Class Training & Continuous Learning Advancement Opportunities Paid Time Off* 401(k) Retirement Plan* Tuition Benefits* Medical, Dental and Vision* Champions of Hope* Cash Referral Program Journey Wellbeing Support Tool PerkSpot Discount Program Recognition Program Slip Resistant Shoes Programs Community & Charitable Involvement Igniting Dreams Grant Program Training Contests YOU GOT THIS You have 1-5 years of management experience and previous restaurant manager experience. You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations. You can manage and direct the work of others, champion change, and have a passion for training and developing your team. You can analyze a Profit and Loss statement. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements.

We are seeking a Restaurant Manager to join our team! You will be responsible for providing customers with a memorable fast food dining experience. The Restaurant Manager is passionate about providing Guests with the best experience possible. Must be committed to contributing to the collaborative spirit of the team, be energized by the opportunity to learn, grow, and explore your career potential. Essential Duties and Responsibilities Oversee guest services and resolve issues. Food order and chicken order Training and coaching team members Running a daily shift Forecasting, crew schedule Adhere to all safety and sanitation regulations. Supervise product production. Food order and chicken order Training and coaching team members Unloads and stocks inventory items as needed Prompt and regular attendance on assigned shifts Acts with integrity and honesty, and promotes the culture of HIgh Noon Popeyes Must be at least eighteen (18) years of age. Comfortable working in a fast-paced environment Ability to interact in a positive and professional manner with Guests and coworkers. Willingness to learn all areas of restaurant operations & work multiple stations. Available to work evenings, weekends, and holidays Physical Demands Must be able to lift up to 50 pounds of force occasionally, and or up to 15 pounds of force frequently, Ability to carry products/boxes and miscellaneous weighing no more than 60 pounds Consistently operates registers Consistently handle product preparation Consistently kneel and follow proper lifting procedures Frequently stoop and pick up supplies and trash Consistently y push to open and close door to store and storage shed as well as cooler and freezers Consistently stand during serving customers and training Consistently talk to and listen to fellow team members and Guests Consistently lifts for product preparation, stocking and inventory Popeyes is an equal opportunity employer that makes employment decisions based on skills and experience and we encourage all qualified applicants to apply. Benefits: Dental insurance Employee discount Health insurance Paid time off Vision insurance Pay depends on location