Restaurant manager jobs in White Oak, MD - 1,920 jobs

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for an experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTOR. IS NOT LOCAL. You will be living abroad on‑site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combinations of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross‑contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast‑paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands‑on self‑reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co‑workers, and supervisors Able to motivate and foster a positive work environment Attend related in‑service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self‑Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6‑day work 70‑hour week Must live on‑site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high‑volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLfoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLfoods is changing the perception of camp food into something more suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. WOLfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. WOLfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job‑related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law. #J-18808-Ljbffr

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

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

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

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

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

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

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

The Restaurant Supervisor is responsible for supervising the daily operation and ensuring the cleanliness of Brickmakers Cafe. Work is performed under the general direction of the Assistant Food and Beverage Manager, with some latitude for independent judgment.Due to the managing of alcohol, applicants must be at least 21 years of age.This position is part-time, up to 40 hours per week, with health benefits offered. Pay Rate: $21.00 per hour Major Duties/Specific Tasks Oversee all front and back of the house restaurant operations. Assist in the hiring, retention, and scheduling of restaurant staff. Train, direct, and supervise restaurant staff in all areas of daily operations. Ensure compliance with health code and sanitation standards. Assist in the development and implementation of daily, weekly, and monthly cleaning schedules. Ensure compliance with Virginia ABC codes and regulations through the legal and responsible service of alcohol. Maintain records and documents in accordance with Virginia ABC guidelines. Manage the inventory and ordering of food, beverage, paper, alcohol, and chemical items. Accept deliveries and stock food, paper, alcohol, and chemicals in accordance with proper food sanitation and rotation guidelines. Assist in the streamlining of kitchen processes to maintain prompt service times. Ensure consistent food quality and presentation through the monitoring of preparation processes. Oversee routine kitchen maintenance and equipment upkeep. Greet customers and operate a point of sale system with efficient cash handling. Ensure customer satisfaction through the promotion of quality control and excellent service. Respond professionally to customer complaints and feedback. Assist in the creation and marketing of restaurant special events. Develop strategies to attract customers, promote specials, and increase revenue. Ensure cafe cleanliness and assist with scheduling deep cleaning of cafe and patio. Ensure coverage by ServSafe and TIPS trained staff at all times. Maintain an accurate cash drawer and cash safe and coordinate bank runs to ensure proper change PAR levels. Prepare accurate daily deposits and deposit reports. Assist in the administration of the Toast point of sale system. Carry out additional duties as assigned by Management Staff. Minimum Qualifications Must be at least 21 years of age. (Virginia Department of Alcoholic Beverage Control requirement) Minimum 3 years restaurant service and supervision. Availability to work a variable work schedule, which may include early and late hours, and weekends and holidays. Strong working knowledge of food and beverage service. Ability to cook and prepare all menu offerings. Ability to motivate and manage a team, delegate tasks, and make effective decisions under pressure. Thorough knowledge of current alcohol service and sanitation standards and ability to adhere to these standards. Ability to quickly identify and resolve issues related to customer service, staff conflicts, or operational challenges. Efficiently manage multiple tasks and prioritize work effectively. Exhibit good cash handling skills. Working knowledge of computers, including the ability to operate a point of sale cash register, handle nightly deposits, and prepare documentation as needed. Excellent verbal and written communication and customer service skills. Knowledge of or ability to be cross trained in catering operation preferred. Possession of or ability to obtain and maintain a driver's license with a safe driving record. Possession of or ability to obtain necessary licenses or certifications, including but not limited to ServSafe Food Manager and Alcohol certifications. Strength and dexterity necessary to perform all required tasks, including ability to lift 50lbs, standing for long periods of time, stooping, and bending. Please see job description PI281297638 Job distributed by JobTarget.

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 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)

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

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

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

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

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

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

Reports to Director of Food and Beverage WHO YOU ARE You've been called a juggler, a plate-spinner of sorts, both figuratively and sometimes literally. You are an individual who prides themselves on delivering, bringing the vision to life in a way no one else could; driven to provide an unmatched experience for guests and associates alike. You enjoy and excel in the high-pressure environment to execute what is needed in exceeding our guest's expectations and demonstrating the Aparium difference. You are attentive, courteous, efficient and motivate others by inspiring confidence, respect, enthusiasm, and collaboration. You are highly organized and can plan multiple activities and meet deadlines, all while maintaining a positive and professional demeanor. THE ROLE The Banquet Manager reports directly to the Director of Food and Beverage. It is critical the person in this position is tactical and strategic; if you only prefer to "see the forest" and not "plant the trees," then this is not a role for you. All leaders of Aparium are required to get down and dirty to unearth existing needs and personally ensure what needs to be fixed is repaired. We are a young company that is in hyper-growth, so having the ability to be a soldier is as critical as being a general. As the Banquet Manager, you will lead the Banquets Team to execute the group and social events hosted at our property. The Banquet Manager wears many different hats throughout the day - leading by example while spending much of your day engaging with your associates and clients before, during, and after events. We encourage our leaders to inspire and challenge each other to be their best. A large degree of self-motivation is needed to drive your department, while collaborating with the Sales team to bring the clients' vision to fruition. As a leader within Aparium Hotel Group, you will work with a phenomenal group of peers who insist that you are collaborative, humble, experienced, and open-minded - no egos are allowed. The Banquet Manager will maintain and execute the Standards of Service for Food and Beverage events, assuring success for the guest experience. WHAT YOU WILL DO * Uphold and model the company's principles of People, Place and Character; and ensure your team also models the way our values drive collaboration, intuition and translocal hospitality * Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all Banquet associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the Banquet program; effectively use corrective action to address root causes of issues, course-correcting any missed opportunities. * Ensure timely set-up of all functions and adhere to food and beverage standards and guest requests through active communication with the Sales and Catering Department. Responsible for maintaining a strong client relationship and ensuring all requests are communicated to staff. * Review all banquet event orders to determine appropriate staffing levels, room/station assignments, and décor. Work with Sales team to effectively communicate all requests. Communicate information to the kitchen and other supportive departments prior to and during events. * Manage inventory, control breakage/loss reduction of China, glass and silver related to banquet services. Inspect and oversee the cleanliness and maintenance of all function spaces, public areas, and service areas on all banquet levels. * Assists in other food and beverage departments as needed. * Maintain regular communication with the F+B Management team to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation. HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback. * Collaborate effectively with all hotel departments including Sales, Culinary, Food & Beverage, and Hotel Operations to provide an exemplary guest experience. * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community. * Be a subject matter expert in Banquet and Events techniques, as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge. * Demonstrates business acumen by ensuring that initiatives align with operational goals and budgets; shows passion to further develop this skillset. WHAT YOU WILL NEED * Minimum of five (5) years' experience in a leadership role in Banquets, Catering and/or Events or Food and Beverage management * Passion for Events and guest services * Must be proficient in Word, Excel, and other applicable computer systems. * Thorough understanding of excellent service, labor control, maintenance, merchandising and accounting * Ability to obtain and/or maintain Alcohol Awareness certification (TIPS) and Food Handlers Certification (SERV Safe) within 30-days of hire. * Thorough understanding of all food and beverage items offered, including ingredients, methods of preparation and proper service. * Expert knowledge of wines and spirits * Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel, including nights, weekends, and holidays. * Fluency in English both verbally and non-verbally * Ability to stand and walk for extended periods of time; push, pull, lift up to 50 lbs. * Must be able to work in extreme temperatures like freezers (-10* F) and kitchens (+110* F), possible for one hour or more. WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. Located in the heart of Old Town Alexandria, Hotel Heron offers guests the opportunity to see Old Town from a new vantage point. With Washington, DC just minutes away, Hotel Heron acts as a flag in the sand just across the river, beckoning travelers to explore beyond the National Mall and Monuments to discover a city ripe for its new renaissance. Originally opened in 1926 as the George Mason Hotel, this adaptive reuse combines the iconic inn with an adjacent new building that houses a modern event space and elevated guest rooms. This chic 134 room boutique hotel is home to a signature ground floor restaurant serving hearth inspired Mid-Atlantic cuisine, a cozy craft cocktail bar hidden in the heart of the hotel, and an open-air seasonal rooftop bar with unparalleled views of the Potomac. Elevated amenities include a state-of-the-art fitness center and meeting spaces designed for socializing, co-working, creating, eating, drinking, and relaxing. The hotel brings together world travelers and neighbors alike while showcasing Alexandria's rich legacy and knack for innovation through thoughtful touches from local businesses and artisans. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Hotel Heron participates in the Department of Homeland Security's E-Verify program.

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