19 Restaurant-Food Service jobs

Summary The restaurant manager provides leadership at the restaurant level. Manages hourly team members to ensure the consistent execution of matchbox quality standards, operating systems, procedures, philosophies, and cultural icons.   Your Essential functions would be to... Actively manage adherence to MBFG's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization's talent pipeline and drive growth. Ensure facility is properly maintained. Represent, support, and protect the Matchbox brand. Assist New Restaurant Openings as needed or required.   Concerning operations Assist GM maintaining a full and properly trained staff to operate the restaurant effectively. Ensure the restaurant is properly staffed for all shifts. Actively monitor all service areas (dining room, bar, bakery) to ensure systems are being followed and guests are enjoying their experience Identify operational issues and system breakdowns. Provide feedback to the management team, and take corrective action. With management team, manage housekeeping systems and ongoing repair & maintenance programs to properly maintain the restaurant. Ensure all inventory processes and procedures are completed accurately. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe work and guest environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event that a guest or employee is injured. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.   People management is part of the gig too... With the GM, manage the hiring, supervision and development of hourly staff. When necessary, assist employee counseling and corrective action (which may include terminations). Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop hourly staff by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations. Continuously evaluate hourly staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and Ensure all training materials, schedules and guidelines are being Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with Monitor restaurant staff morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant   Your Education & Work experience includes... Minimum I year restaurant management experience in full service, high volume restaurant or 6 months Front of House experience at Matchbox. Hospitality school background preferred. Ability to communicate effectively in English. Ability to speak and understand Spanish preferred.   You should be someone who... Has excellent interpersonal and relationship building skills. Has a high level of organizational skills with multi-tasking capabilities. Has the ability to adapt to changing priorities and manage workloads with minimum direction. Possesses a high attention to detail and strong follow-through. Is dependable, reliable, and highly motivated. Is high energy and has strong stamina. Thrives in a fast-paced, highly mobile environment.   Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Able to withstand changes in temperature, occasional smoke, steam, and heat. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation.

Seeking Dining Room Supervisors in many of our Matchbox locations around the NOVA area.  REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt P O S I T IO N OBJECTIVE The Kitchen Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

We are seeking a Dining Room Supervisor in our many locations in Northern Virginia.    REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt POSITION OBJECTIVE The Dining Hall Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

Aoertus Partners is looking to fill a Direct Hire Executive Chef role at Bowie State University.   Job Details Description Basic Function/Scope: The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Summary The restaurant manager provides leadership at the restaurant level. Manages hourly team members to ensure the consistent execution of matchbox quality standards, operating systems, procedures, philosophies, and cultural icons.   Your Essential functions would be to... Actively manage adherence to MBFG's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization's talent pipeline and drive growth. Ensure facility is properly maintained. Represent, support, and protect the Matchbox brand. Assist New Restaurant Openings as needed or required.   Concerning operations Assist GM maintaining a full and properly trained staff to operate the restaurant effectively. Ensure the restaurant is properly staffed for all shifts. Actively monitor all service areas (dining room, bar, bakery) to ensure systems are being followed and guests are enjoying their experience Identify operational issues and system breakdowns. Provide feedback to the management team, and take corrective action. With management team, manage housekeeping systems and ongoing repair & maintenance programs to properly maintain the restaurant. Ensure all inventory processes and procedures are completed accurately. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe work and guest environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event that a guest or employee is injured. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.   People management is part of the gig too... With the GM, manage the hiring, supervision and development of hourly staff. When necessary, assist employee counseling and corrective action (which may include terminations). Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop hourly staff by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations. Continuously evaluate hourly staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and Ensure all training materials, schedules and guidelines are being Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with Monitor restaurant staff morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant   Your Education & Work experience includes... Minimum I year restaurant management experience in full service, high volume restaurant or 6 months Front of House experience at Matchbox. Hospitality school background preferred. Ability to communicate effectively in English. Ability to speak and understand Spanish preferred.   You should be someone who... Has excellent interpersonal and relationship building skills. Has a high level of organizational skills with multi-tasking capabilities. Has the ability to adapt to changing priorities and manage workloads with minimum direction. Possesses a high attention to detail and strong follow-through. Is dependable, reliable, and highly motivated. Is high energy and has strong stamina. Thrives in a fast-paced, highly mobile environment.   Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Able to withstand changes in temperature, occasional smoke, steam, and heat. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation.

Seeking Dining Room Supervisors in many of our Matchbox locations around the NOVA area.  REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt P O S I T IO N OBJECTIVE The Kitchen Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

We are seeking a Dining Room Supervisor in our many locations in Northern Virginia.    REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt POSITION OBJECTIVE The Dining Hall Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

Aoertus Partners is looking to fill a Direct Hire Executive Chef role at Bowie State University.   Job Details Description Basic Function/Scope: The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Summary The restaurant manager provides leadership at the restaurant level. Manages hourly team members to ensure the consistent execution of matchbox quality standards, operating systems, procedures, philosophies, and cultural icons.   Your Essential functions would be to... Actively manage adherence to MBFG's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization's talent pipeline and drive growth. Ensure facility is properly maintained. Represent, support, and protect the Matchbox brand. Assist New Restaurant Openings as needed or required.   Concerning operations Assist GM maintaining a full and properly trained staff to operate the restaurant effectively. Ensure the restaurant is properly staffed for all shifts. Actively monitor all service areas (dining room, bar, bakery) to ensure systems are being followed and guests are enjoying their experience Identify operational issues and system breakdowns. Provide feedback to the management team, and take corrective action. With management team, manage housekeeping systems and ongoing repair & maintenance programs to properly maintain the restaurant. Ensure all inventory processes and procedures are completed accurately. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe work and guest environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event that a guest or employee is injured. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.   People management is part of the gig too... With the GM, manage the hiring, supervision and development of hourly staff. When necessary, assist employee counseling and corrective action (which may include terminations). Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop hourly staff by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations. Continuously evaluate hourly staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and Ensure all training materials, schedules and guidelines are being Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with Monitor restaurant staff morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant   Your Education & Work experience includes... Minimum I year restaurant management experience in full service, high volume restaurant or 6 months Front of House experience at Matchbox. Hospitality school background preferred. Ability to communicate effectively in English. Ability to speak and understand Spanish preferred.   You should be someone who... Has excellent interpersonal and relationship building skills. Has a high level of organizational skills with multi-tasking capabilities. Has the ability to adapt to changing priorities and manage workloads with minimum direction. Possesses a high attention to detail and strong follow-through. Is dependable, reliable, and highly motivated. Is high energy and has strong stamina. Thrives in a fast-paced, highly mobile environment.   Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Able to withstand changes in temperature, occasional smoke, steam, and heat. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation.

Seeking Dining Room Supervisors in many of our Matchbox locations around the NOVA area.  REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt P O S I T IO N OBJECTIVE The Kitchen Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

We are seeking a Dining Room Supervisor in our many locations in Northern Virginia.    REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt POSITION OBJECTIVE The Dining Hall Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

Aoertus Partners is looking to fill a Direct Hire Executive Chef role at Bowie State University.   Job Details Description Basic Function/Scope: The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Executive Chef assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. Primary Duties and Responsibilities: The primary responsibility of the Executive Chef is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Executive Chef also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Executive Chef directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Executive Chef evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Executive Chef is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Basic Function/Scope: The Chef Manager is responsible for kitchen operations with an emphasis on production, menu compliance, daily operation and menu development. This position reports to the Food Service Director and works closely with the Production Manager. The Chef Manager assists in supporting the highest possible client/customer satisfaction levels, associate relations and unit retention program effectiveness. Assists in the achievement of company and client financial goals. The Chef Manager will usually have supervisory responsibility overseeing the kitchen staff. Primary Duties and Responsibilities: The primary responsibility of the Chef Manager is to provide the highest quality of service to the customer at all times. Other responsibilities include maintaining and upgrading quality standards and production levels, determining time and sequence of cooking operations to meet meal-serving hours and maintains all company standards and those of regulatory agencies. The Chef Manager also promotes safety and sanitation, inspects kitchen, bakers, and cooking areas for cleanliness, maintains sanitation and safe food handling, establishes and maintains safe practices in the kitchen regarding the operation or equipment and is responsible for compliance with waste disposal and recycling policies. In addition, the Chef Manager directs cooks, bakers, salad prep and other kitchen personnel engaged in preparing, cooking and serving food. The Chef Manager evaluates and solves problems, such as the need to substitute items on menus, reusing cooked food and reducing excess waste and spoilage. The Chef Manager is responsible for all kitchen operations with an emphasis on production, supervision of all stations, catering and menu development, and will work closely with the Catering Chef and Catering Director. Other responsibilities include training associates and monitoring all production aspects to ensure compliance with food sanitation techniques, scheduling associates based on business needs and budget considerations, facilitating all areas of service, developing and promoting associates. Production Daily production meeting with key associates. Ensure that all aspects of post production information are completed. Present in the kitchen for 60% of the meal. Ensure that production sheets and recipes are posted at least three days in advance. Sanitation Complete daily checklist and keep on file. Compliance with all aspects of HAACP. Complete monthly HAACP inspection. Maintain a clean and organized kitchen throughout the entire workday. Safety Attend monthly safety meeting with associates. Train associates in areas of safety. Labor Post labor schedules in advance. Achieve the goal of a 60/40 labor ratio. Eliminate unnecessary overtime. Cross train associates. We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Summary The restaurant manager provides leadership at the restaurant level. Manages hourly team members to ensure the consistent execution of matchbox quality standards, operating systems, procedures, philosophies, and cultural icons.   Your Essential functions would be to... Actively manage adherence to MBFG's quality standards, operating systems/procedures, and food sanitation & safety regulations/requirements. Role model and actively influence the behavior of others to ensure cultural icons are reflected in daily practice, promoting a safe and healthy work environment and superior guest experience. Actively develop hourly staff to support the organization's talent pipeline and drive growth. Ensure facility is properly maintained. Represent, support, and protect the Matchbox brand. Assist New Restaurant Openings as needed or required.   Concerning operations Assist GM maintaining a full and properly trained staff to operate the restaurant effectively. Ensure the restaurant is properly staffed for all shifts. Actively monitor all service areas (dining room, bar, bakery) to ensure systems are being followed and guests are enjoying their experience Identify operational issues and system breakdowns. Provide feedback to the management team, and take corrective action. With management team, manage housekeeping systems and ongoing repair & maintenance programs to properly maintain the restaurant. Ensure all inventory processes and procedures are completed accurately. Ensure that proper security procedures are in place to protect employees, guests, and company assets. Ensure a safe work and guest environment to reduce the risk of injury and accidents. Complete incident reports promptly in the event that a guest or employee is injured. Facilitate complete and ongoing communication among key stakeholders for all operational issues, concerns, or changes.   People management is part of the gig too... With the GM, manage the hiring, supervision and development of hourly staff. When necessary, assist employee counseling and corrective action (which may include terminations). Ensure complete and proper documentation for all personnel actions (hiring, performance review, etc.). Develop hourly staff by providing ongoing feedback, establishing performance expectations, and conducting performance reviews/conversations. Continuously evaluate hourly staff, and actively assist the identification and development of key hourly talent through sponsorship of high potentials. Participate in and support company-provided training and development programs and Ensure all training materials, schedules and guidelines are being Build a culture of transparency and trust in the restaurant through ongoing, direct communication and open two-way feedback with Monitor restaurant staff morale. Take action to correct breakdowns in employee satisfaction and engagement at the restaurant   Your Education & Work experience includes... Minimum I year restaurant management experience in full service, high volume restaurant or 6 months Front of House experience at Matchbox. Hospitality school background preferred. Ability to communicate effectively in English. Ability to speak and understand Spanish preferred.   You should be someone who... Has excellent interpersonal and relationship building skills. Has a high level of organizational skills with multi-tasking capabilities. Has the ability to adapt to changing priorities and manage workloads with minimum direction. Possesses a high attention to detail and strong follow-through. Is dependable, reliable, and highly motivated. Is high energy and has strong stamina. Thrives in a fast-paced, highly mobile environment.   Physical Requirements Able to work 10-hour plus shifts Able to stand, sit or walk for extended periods of time. Able to grasp, lift and/or carry up to 50 lbs. as needed. Able to withstand changes in temperature, occasional smoke, steam, and heat. Must possess hearing, visual and sensory abilities to observe and detect emergency situations; also to distinguish product, taste, texture, temperature, presentation and preparation.

The Catering Director will work closely with the Chef to assure creative food presentation and quality. The Catering Director will help with training of all front of the house service associates, including proper serving techniques, garnishing techniques, and service formats. With catering comes a tremendous amount of visibility. Therefore, public relations and marketing will also be the Catering Directors responsibility. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations: Maintain client satisfaction at a level that ensures account retention. Ensure that all associates demonstrate an aggressive hospitality (respect) toward customers and clients. Ensure that client communications is effective in all areas. Follow up to customer/client/associate surveys. Conduct client/administration tours of facilities. Respond to all catered events in writing describing pricing and services available. Program Quality and Standards: Encourage associate creativity and innovation within agreed upon company standards. Responsible for implementation and effectiveness of programs are in compliance with company standards. Ensure compliance with all regulatory agencies. Provide recognition for associates when programs are implemented with success. Business Growth and Marketing: Increase catering revenue and operating profit contribution by implementing and building services and creating other opportunities for growth. Maintain an awareness of the competition and market conditions internal and external to the facility. Promote and leverage the company name and resources to maximum advantage throughout the unit. Financial: Assist in and develop a business plan and budget for the catering operation. Control expenses within the catering department. Responsible for the attainment of financial goals for the catering operation. Involved with sales survey pricing of business as required. Monitor and implements cash collections of all billed parties. Prepare weekly report of all catered events. Responsible for productivity and staffing that is appropriate for catering needs. Leadership and Managerial Skills: Demonstrate and promote the company culture, values and management philosophy. Promote teamwork within the unit. Recognize the need for and demonstrate good communication and listening skills with clients, customers and associates. Visit other units on a selective basis to ensure that a sharing and exchange of ideas and experiences occurs. Represent the company professionally and ethically at all times. Follow the principles of Management By Walking Around to maintain contact with clients, customers and associates. Qualifications: High school degree is required. BA/BS in Foodservice or Culinary Management preferred. A minimum of three to five (3-5) years of experience in hospitality industry including two (2) years in management (preferably Catering Management) is required Booking, selecting and costing menu items, pricing contracts, and resourcing temporary help and equipment experience is key The ability to supervise food preparation, service and clean up is also essential ServSafe Certification a plus We are an Equal Opportunity Employer that considers applicants without regard to race, sex, religion, national origin, disability or protected veteran status.

Seeking Dining Room Supervisors in many of our Matchbox locations around the NOVA area.  REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt P O S I T IO N OBJECTIVE The Kitchen Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation

We are seeking a Dining Room Supervisor in our many locations in Northern Virginia.    REPORTS TO: Assistant Mangers or Manager on Duty CLASSIFICATION: Non-Exempt POSITION OBJECTIVE The Dining Hall Supervisor is to oversee staff when management is not present. Responsible to communicate and direct employees of their daily tasks and running of the shift. Provide advice and assistance to management as needed. ESSENTIAL FUNCTIONS: Manage and motivate employees through constant communication Stocking supplies, serving, handling cash, credit cards, and a cash register Cleaning tables and counters, resetting tables, greeting customers Resolving customer conflict and dissatisfactions Make sure guests are receiving superior customer service at all times Maintain food service and production levels -- ensure that food is prepared and served in the appropriate quantity and with the utmost quality Ensure operations are in accordance with kitchen sanitation and safety standards Start-up and shut-down of restaurant equipment and processes (opening/closing shifts) Handle inventory responsibilities including food orders and receipt MINIMUM REQUIREMENTS A high school diploma At least 2 years of experience in restaurant supervision or management; full-service or fast casual restaurant experience is desired Basic computer skills and knowledge of Microsoft Office (Outlook, Word, Excel) Ability to be on one's feet at least 8 hours per day and lift up to 50 lbs. Strong written and verbal communication skills -- clear and professional demeanor Ability to multi-task, organize, and prioritize with efficiency A personable, friendly and outgoing personality Ability to lead, motivate, and manage employees COMPETENCIES Communication Relationship Management Critical Evaluation