Apertus Partners

Apertus Partners is a Woman Owned Small Business, Professional Services firm headquartered in Northern VA and serving the continental US. With over two decades of industry staffing experience, we hit the ground running with our direct approach to finding success. From general concept through implementation and operational support, Apertus Partners traditional staffing services include Contract, Contract to Hire and Permanent placement to both Government and Commercial clients. At Apertus Partners, we take care of our consultants and clients. You are our business. Our goal is to develop strong relationships with our clients to understand and meet the needs of their unique environments. Our existence relies upon our qualification process which allows us to understand what our consultants' career aspirations and goals are in order to match them to the appropriate position. Our goal is to place our consultants in the right position in the shortest time, consistently, with quality.

Apertus Partners Leesburg, Virginia, United States
Jul 12, 2018
Full time
Job description Overview Hire Our Heroes is hiring for a new position, Executive Assistant and Operations Coordinator, who will report to the Founder & Chairman. The role represents an opportunity to support a dynamic and growing 501(c)(3) nonprofit forum. The position provides an opportunity to participate on the ground floor of shaping the future growth and direction of the nonprofit. Roles and Responsibilities The Executive Assistant and Operations Coordinator will be responsible for supporting the organization's Chairman & Founder with internal and external stakeholders to develop and deliver a program of policy, economic and grant related research that aligns with the strategic priorities of Hire Our Heroes and its members. The ideal candidate is highly self-motivated, professional, and capable of managing their work load and prioritizing tasks in a fast-paced nonprofit environment. This is an excellent opportunity to join a growing organization with competitive compensation. Essential Functions Schedules meetings and appointments and manages travel itineraries. Manage financial reporting in QuickBooks. Coordinate executive communications, including taking calls, responding to emails and interfacing with members. Prepares internal and external organizational documents for staff, partners, and members. Manage Forum Membership conference calls, in-person meetings, roadshows, and events. Maintain an organized filing system of paper and electronic documents. Uphold a strict level of confidentiality. Develop and sustain a level of professionalism among staff and members. Performs other duties as assigned. Background/Skills/Abilities Grant Experience Experience working in the veteran space is proffered 3 years of experience as an Executive Assistant reporting directly to senior management. Advanced Microsoft Office skills, with an ability to become familiar with firm-specific programs and software. Experience with QuickBooks. Proficiency in collaboration and delegation of duties. Strong organizational, project management and problem-solving skills with impeccable multi-tasking abilities. Excellent interpersonal skills. Friendly and professional demeanor. Ability to adapt quickly and readily to change. Job Details Seniority Level Associate Industry Nonprofit Organization Management Employment Type Full-time Job Functions NonProfit
Apertus Partners Virginia, United States
Jul 10, 2018
Contractor
In this position you will be responsible for directing and overseeing the operational needs of the housekeeping department. You will coordinate the tasks of the operations managers. As well as assist in staff training and development. Establish and review standards and work procedures for all housekeeping staff in accordance with established policies and practices of the facility. KEY RESPONSIBILTIES: Establish and review standards and work procedures for all housekeeping staff in accordance with established policies and practices of the facility Plan work schedules, hours, areas of work, and job duties to ensure adequate housekeeping services are rendered to all areas Interview, select, hire, evaluate, and recommend termination of facility housekeeping personnel in accordance with facility standards Orient, train, and supervise all housekeeping staff Regular inspections and evaluations of the facility; ability to recommend action items; assist with relocations within the facility Conduct regular staff meetings and communicate with members of other departments to coordinate housekeeping activities Schedule major project work, assuring that adequate staff and supplies are available Conduct regular inventory of housekeeping supplies Assist unit director with budget Follow-up on all client requests PREFERRED QUALIFICATIONS: Bachelor's degree or equivalent work history required Working knowledge of all housekeeping procedures preferred Demonstrated progressive growth in the field of Services housekeeping facility maintenance Strong work ethic, intense drive and initiative for quality and customer service Excellent written and oral communication, listening and empathy, and problem solving (one-on-one and group) skills Ability to utilize a participative approach to managing staff, to function appropriately under stress, to organize and prioritize tasks, and to develop budgets with a complete understanding of facility needs and requirements Excellent stress management skills, administrative and organizational, and follow-through (with associates and clients) skills required Proficient in the use of Windows based office software including but not limited to Microsoft Office, Word, Excel, PowerPoint and Outlook PHYSICAL REQUIREMENTS: Physical strength to lift and carry custodial equipment and supplies, sometimes weighing up to 75 pounds. Mobility and ability to bend, stoop, and reach, as necessary, to manage housekeeping and equipment repair duties. Ability to sit and/or stand for long periods of time (meeting/event attendance, or at a computer). Acute vision, visual color discrimination, hearing, voice, smell Ability to speak clearly and with the volume required to carry on clear conversations in person, over the phone and at public events. Ability to stand and/or walk for prolonged periods of time, as necessary, to direct and/or evaluate housekeeping duties. Possess manual dexterity and finger coordination to grasp, hold, turn or squeeze objects, tools and equipment.
Apertus Partners Reston, Virginia, United States
Jul 10, 2018
Full time
Supports plant operations by identifying and solving operational problems. Identifies operational problems by observing and studying system functioning and performance results; investigating complaints and suggestions; interviewing process supervisors and operators; completing troubleshooting procedures. Identifies operational priorities by assessing operational objectives; determining project objectives, such as, efficiency, cost savings, energy conservation, operator convenience, safety, environmental quality; estimating relevance, time, and costs. RESPONSIBILTIES: Operates and maintains stationary engines and equipment such as steam engines, boilers, air compressors, generators, turbines, and refrigeration equipment. Records data (temperature, hours of operation, fuel consumption, water levels, etc.), reading dials, gauges, and manuals. Adjusts manual controls or overrides automatic controls to start or shut down equipment. Conducts safety tests and periodically inspects, repairs, adjusts, and lubricates. Performs preventative maintenance of equipment, as required, using hand and power tools. Records and reports actions taken and feeds chemicals and caustics into systems and devices. Observes the results of water titration tests. Follows all Thompson Hospitality and regulatory agency policies and may be required to hold a license issued by a state or municipality that restricts the kinds of equipment operated to specified types and sizes. May operate a computer, telephone, television and maintenance tools and equipment. Document all work in the CMMS system. Identifies and corrects unsafe working conditions with management oversight. Attends training programs (classroom and virtual) as designated. Complies with all company safety and risk management policies and procedures. Reports all accidents and injuries in a timely manner. Participates in regular safety meetings, safety training and hazard assessments. Applies all applicable OSHA and related local safety requirements to all assigned work. Performs all work in accordance with established safety procedures May perform other duties and responsibilities as assigned. QUALIFICATIONS: High School diploma, GED or equivalent experience. 3 or more years of related work experience. Ability to present self in a highly professional manner to others and understands that honesty and ethics are essential. Ability to maintain a positive attitude. Ability to communicate with co-workers and other departments with professionalism and respect. Ability to maintain a professional relationship with all coworkers, vendor representatives, supervisors, managers, customers and client representatives. Ability to provide clear directions and respond accordingly to employees. Must have basic phone and computer skills (email, texting, etc.) Good attention to detail. Ability to work well under pressure. Excellent oral and written communication skills. Excellent management and organizational skills. Ability to work well alone and in a team. Knowledge of and proficiency in all OSHA and local requirements related to all assigned work.
Apertus Partners Reston, Virginia, United States
Jul 10, 2018
Full time
The human resource generalist is responsible for performing HR-related duties on a professional level and works closely with senior HR management in supporting the organization. Carries out responsibilities in the following functional areas: employee relations, training, performance management, onboarding, policy implementation, and employment law compliance. The primary objectives of this position are: Development of effective HR policies. Communication of HR policies and procedures to leadership, managers and all staff. Safety of the workforce. Development of an employee-oriented company culture that emphasizes quality, continuous improvement, and high performance. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Ability to assist managers and supervisors with communicating to an English and Spanish speaking workforce. Works closely with HR director to build a functional HR department that can meet the needs of 225 non-exempt workforce. Takes action to make changes. Builds a cordial working relationship with the Union and advises managers and leadership to correct adherence to the Union agreement. Contributes in the development and implementation of personnel policies and procedures. Administers employee communication and feedback through such avenues as company meetings, suggestion programs, employee satisfaction surveys, newsletters, employee focus groups, one-on-one meetings, exit interviews and Intranet use. Performs analysis on workforce planning challenges to identify areas of focus for superior workforce development, key employee engagement, staff retention and succession planning. Recommends employee relations practices necessary to establish a positive employer-employee relationship and promote a high level of employee morale and motivation. Participates in the conduct of investigations when employee complaints or concerns are brought forth. Advises managers and supervisors about the steps in the progressive discipline system of the company. Counsels managers on employment issues. Administers the performance management system. Assists with the establishment of an in-house employee training system that addresses the company's training needs including training needs assessment, new employee orientation or onboarding, management development, cross-training, the measurement of training impact, and training transfer. Sets up an organized filing system. Uploads documents to the UltiPro system.
Apertus Partners Farmville, Virginia, United States
Jul 10, 2018
Full time
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.
Apertus Partners Washington DC, United States
Jul 10, 2018
Full time
The General Manager operates in a retail, quick service environment and serves as the company's main representative and directs all service operations within the operation. The General Manager provides a positive experience for each customer to establish and maintain a mutually beneficial client relationship. In addition to directing the operations of the store, the General Manager plans and supervises all special services, manages cash control and payroll records, hiring and training of associates, and maintains customer satisfaction. Primary Duties and Responsibilities: CLIENT AND CUSTOMER SATISFACTION/RELATIONS: Ensure that all associates demonstrate respect to customers. Ensure that all associates comply with all health and safety guidelines Train all associates on all products and services offered Follow up with customer comment cards. BUSINESS GROWTH AND MARKETING: Maintain an awareness of the competition and market conditions internal and external to the restaurant. Identify and recommends new sales and revenue opportunities. Coordinate with the Chief Operating Officer regarding customer communications and customer retention patterns. Promote and leverage the company's name and resources to maximum advantage throughout the business. FINANCIAL: Develop a business plan and budget for the operation with the Chief Operating Officer. Develop financial forecasts and balances programs and resources for the operation. Control expenses within the operation. Is responsible for attainment of financial goals for the operation. Is responsible for accuracy and timeliness of all financial data and statistics. Monitors period analysis reports and initiates action plans as necessary. Monitors and audits the accounting and control process within the restaurant. LEADERSHIP AND MANAGERIAL SKILLS: Demonstrate and promote the company culture, values and management philosophy. Promote teamwork within the restaurant. Coach and counsel associates and managers as needed, provide continuous feedback on performance and applies appropriate development tools to assist in their individual growth. Represent the company professionally and ethically at all time. HUMAN RESOURCE MANAGEMENT: Responsible for compliance with all Human Resource policies and procedures by all associates within the restaurant. Direct the Human Resource planning process to ensure the restaurant is adequately staffed. Provide opportunities for advancement and other developmental experiences for successful managers and associates. Responsible for selection of restaurant associates and as required, management associates. QUALIFICATIONS: High volume table service experience. Considerable experience in both FOH and BOH systems. Proper service experience. Social media. Experience enhancing local sales and marketing. WORKING CONDITIONS: Must be able to work a flexible schedule including opening, closing, weekends and holidays. Typical workweek may require 55 hours or more. LICENSES OR CERTIFICATION: Must be Food Handler Licensed EQUIPMENT/ COMPUTER SKILLS: This role routinely uses standard office equipment such as computers, phones, photocopiers, filing cabinets and fax machines. Strong working knowledge of Microsoft Suite is preferred PHYSICAL DEMANDS: The Physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Individuals may need to sit or stand as needed. The position may require walking primarily on a level surface for periodic periods throughout the day. The employee may reach above shoulder heights or below the waist or lift as required to file documents or store materials throughout the workday. Proper lifting techniques are required
Apertus Partners East Bend, North Carolina, United States
Jul 10, 2018
Full time
The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations 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 HACCP. Complete monthly HACCP 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. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High end catering experience helpful. Strong leadership skills. Desire to work with an industry leader. College experience is preferred. Knowledge of current culinary trends. Physical Demands While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision.
Apertus Partners Huntsville, Alabama, United States
Jul 10, 2018
Full time
      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.  
Apertus Partners Princess Anne, Maryland, United States
Jul 10, 2018
Full time
Basic Function/Scope: 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. Qualifications Licenses & Certifications Required Valid Driver's License
Apertus Partners Chicago, Illinois, United States
Jul 09, 2018
Full time
The Director of Joint Ventures (DJV) supports to various accounts in partnership with Compass Group. The DJV reports to the Sr. Vice President of Joint Ventures and assists the division by acting as a liaison between the two companies, clients and customers. Additional responsibilities include developing business plans, monitoring operation reports and P&L accountability. The position does have direct operational responsibility and it functions in a role of corporate support to the day to day operations team. Operational knowledge and experience is utilized to assist and solve service issues, plan financial improvements, support training and liaison with clients, staff and customers. Primary Duties and Responsibilities: Client and Customer Satisfaction/Relations Liaison between clients and customers Support contract retention programs Support client supplier diversity and HR diversity processes Program Quality and Standards Business Growth and Marketing: Promote division programs, including diversity initiatives Leverage diversity inclusion strategy in business objectives Identify potential new markets and clients Assist in lead generation and sales funnel processes strategies Financial: Monitor operations reports and P&L accountability Budget and manage costs in a market including Travel and Entertainment expenses and Sponsorship opportunities including Goodwill Drive Diversity Business Case Activities: Support recruiting and retention of women and minority staff in contract Link client recruiting to minority associations and historically black colleges and universities (HBCUs) Promote diversity of food, art, and culture with the "Unity" brochures and marketing programs in dining centers Support and grow the diverse suppliers in the contract as indirect sourcing benefit to our clients Support Operational Needs for Key Events: New account openings & Large catering events Client supplier diversity of HR diversity events QBR Attendance Must be able to travel and work independently while communicating and prioritizing multiple tasks and projects Other duties as assigned Qualifications: Five plus years of experience Experience in working with senior management to align business strategies and solutions Strong leadership and communication skills, including oral presentation and business writing Knowledge of basic economic and accounting principles and practices Bachelor's degree or equivalent Experience with operations and food service management is preferred Qualifications Licenses & Certifications Preferred Valid Driver's License
Apertus Partners Washington DC, United States
Jul 09, 2018
Full time
The Executive Chef is responsible for kitchen operations with an emphasis on production, menu compliance, daily operations 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 HACCP. Complete monthly HACCP 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. Qualifications Culinary degree preferred. Three to five years of culinary management experience. High end catering experience helpful. Strong leadership skills. Desire to work with an industry leader. College experience is preferred. Knowledge of current culinary trends. Physical Demands While performing the duties of this job, the employee is regularly required to talk or hear. The employee is occasionally required to stand, walk, sit, use hands to finger, handle or feel; reach with hands and arms; and stoop, kneel or crouch. The employee must occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vison and distance vision.
Apertus Partners Reston, Virginia, United States
Jul 09, 2018
Full time
Plans, directs and coordinates activities and staff for a restaurant or department that serves food and beverages. Assist GM in all facets of the operation. BASIC SKILLS Good interpersonal skills. Can communicate with staff effectively. Leads by example. Good grasp of 4-walls marketing plans. Lives in the solution, not the problem. Constantly strives to improve working environment and conditions for staff. Customer -driven. The customer is the beginning and end of every discussion and decision. Cost management. Knows costs, cost percentages, and how to reduce waste and loss while improving performance. Uses logic and reasoning to identify the strengths and weaknesses of alternative solutions. Knows how to implement solutions to problems, and knows when to ask for help. Knows the importance of timeliness and follow up. Manages their time accordingly. Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times. Ability to lift up to 35 pounds and stand for a normal shift, up to 8 hours. TECHNICAL SKILLS Conducting inspections of products, services, or processes to evaluate quality or performance. Controlling operations of equipment or systems. Knows how to work in Excel, Word, and PowerPoint. Knows food costing, writing recipes, quality assurance compliance. RESOURCE MANAGEMENT SKILLS Motivating, developing, and directing people as they work, identifying the best people for the job. Knows how to counsel staff positively, give goals, and hold self and others accountable. Managing one's own time and the time of others. Understands process management. Determining how money will be spent to get the work done, and accounting for these expenditures. COMPUTER SKILLS Databases - Using a computer application to manage large amounts of information, including creating and editing simple databases, inputting data, retrieving specific records, and creating reports to communicate the information. Graphics - Working with pictures in graphics programs or other applications, including creating simple graphics, manipulating the appearance, and inserting graphics into other programs. Internet - Using a computer application to create, manipulate, edit, and show virtual slide presentations. Navigation - Using scroll bars, a mouse, and dialog boxes to work within the computer's operating system. Being able to access and switch between applications and files of interest. Spreadsheets - Using a computer application to enter, manipulate, and format text and numerical data; insert, delete, and manipulate cells, rows, and columns; and create and save worksheets, charts, and graphs. Word Processing - Using a computer application to type text, insert pictures, format, edit, print, save, and retrieve word processing documents RESPONSIBILITIES Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Count money and make bank deposits. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation. Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity. Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted. Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties. Establish standards for personnel performance and customer service. Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs. Keep records required by government agencies regarding sanitation or food subsidies. Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Apertus Partners Washington DC, United States
Jul 09, 2018
Full time
Front of House Manager is responsible for the day-to-day operation and management of the restaurant. They are responsible for the supervision and management of the bar operations, host, servers front of the house staff. Will be required to update website, and social media outlets. Maintains the highest quality of beverage and service standards, cleanliness, sanitation and safety. The manager should possess the following qualities: A cultural match (passionate, caring, people-focused, top-line driven while at the same time demonstrates fiscal responsibility) Leadership presence and involvement in shift management Models hospitality and delivers service excellence Professional image and demeanor Providing excellent customer service to guests and excellent leadership to employees Holds peers and staff accountable to expected results Able to work closely with Back of House Management Responsible for quality assurance of products leaving their outlets Inventory and maintenance of par levels Working the floor, will make tips REQUIREMENTS Fine dining service management or assistant management Excellent customer service and interpersonal skills Organized and capable of multi-tasking with attention to detail Knowledge of POS systems Work Closely with back of house management Ability to work on feet for at least 8 hours High standards of personal hygiene and personal appearances
Apertus Partners Washington DC, United States
Jul 09, 2018
Full time
We are in search of an individual who has a true passion for food and growth. You will be working in coordination with the Executive Chef to complete all food preparation, inventory, food orders, and preparing visually appealing and great tasting dishes up. Requirements: 3 Years' experience in a high volume kitchen High school education Knowledge of raw materials, production processes, quality control, costs, and other techniques for food preparation. Organized and comprehensive purchasing experience and local vendor relations Creative, innovative and assertive personality Can handle pressure during high volume hours Maintains good quality standards including consistency and presentation Be able to work a variety of hours, days and shifts, including weekends High volume and quality production experience Supports the culinary direction of the Executive Chef, adhering to all company standards
Apertus Partners Washington DC, United States
Jul 09, 2018
Full time
The Banquet Manager oversees front of the house operations in all banquet as well as catering events throughout the hotel, to include set-up, serving and cleanup. The Manager will ensure consistent, superior service and food, stepping into all positions in the banquet as necessary. Responsible and has the authority to take care of immediate guest and staff issues. The Banquet Manager will comply with, and enforce all hotel/restaurant policies and procedures, and ensure compliance with the company's standards. Essential Duties and Responsibilities Approaches all encounters with guests and colleagues in a friendly, service-oriented manner Maintains constant communication with guests and on-site contact 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 staff and departments to arrange for the delivery of requested services Maintains constant contact with kitchen staff to ensure complete effective communication between food production and food service Ensures all functions are set and staff is prepared and organized before required time on BEO Inspects table place settings, including table linen, china, glass, silverware and condiments for correct placement and ensures that each element is clean, undamaged and attractive Ensures proper setting of buffet tables and other food service tables Arranges for and ensures proper sequence of service for each event Monitors banquet team members to ensure all operating procedures are followed 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, etc. are returned to their proper locations after each event Supervises the handling, storage, and security of all catering service equipment, including catering vehicles and golf carts Ensures staff training programs are implemented and measured regularly Conducts regular staff meetings to build rapport and ensure colleagues are well informed Clearly projects the visions of the department and measures progress Conducts quarterly reviews of colleague's performance and provides council as needed Meticulously plans events with captains to ensure execution is achieved at the highest level Conducts regular meetings with the banquet captains, director of F&B as well as the sales & catering staff to continuously evaluate strategies and ideas for enhancements to benefit the guests experience Conducts interviews carefully outlining the functions of the position for which a potential colleague is being interviewed for Ensures payroll is reviewed and finalized as set forth by the policy of the resort Reviews scheduling and labor needs to meet the guests needs as well as maximize efficiency Ensures that all staff meets Sonnenalp standards Responsible for achievement of budgeted revenue and payroll Actively involved in preparing revenue and payroll budgets Performs light security duties at the end of the p.m. shift to make sure entire building is locked up thus preventing theft, vandalism, etc. Covers Restaurant Managers shifts in all F&B outlets during slow times, shoulder seasons and winter season. Enters Engineering and IT issues into HotSOS and follows up to ensure issues are corrected in a timely manner. Education/Experience 2 years minimum experience as a hotel banquet manager or assistant manager Excellent customer service and problem solving skills High School diploma or equivalent (GED) required A degree in hospitality or business management is an asset but not required. Special Skills/Equipment Minimum 21 years of age or older Strong wine and liquor knowledge Strong computer skills required Strong organizational skills required Excellent communication and guest relation skills in English The ability to work well with a large group of people in a team environment Must be able to work well in stressful, high-pressure situations including the ability to handle guest complaints and disputes and resolve them to satisfactory results Must maintain composure and objectivity under pressure Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests Ability to work a flexible schedule including nights, days, weekends and holidays
Apertus Partners Gaithersburg, Maryland, United States
Jul 09, 2018
Full time
Seeking NOC Professionals for a Network Operations Center in Gaithersburg, Maryland. Come grow with us and experience working in a fast paced and challenging environment, supporting a wide range of satellite communications products, services, infrastructure incorporating very small aperture terminal (VSAT), airborne ISR/COTOM, teleport and mobile satellite services for mission critical applications. As a Tier one/two professional, you will be working directly with our customers to solve problems, as well as using our state of the art network management tools to monitor and maintain our secure, mission critical networks. You will be required to exhibit excellent interpersonal skills and demonstrate your ability to communicate complicated issues to our customers and summarize findings in trouble tickets and emails. You will be part of a dynamic team and will collaborate closely with your NOC peers as well as other senior tier engineers and management staff. Successful candidates must have the following background and skills: Experience with VSAT equipment to include set up, commissioning and troubleshooting (iDirect, Comtech, Newtec desired) IP Networking; basic configuration and troubleshooting of routers and switches Familiarization with computer operating systems such as Linux and Windows Experience with COTS NMS tools (eg. Solarwinds, HP Openview, PRTG) Ability to work independently with little supervision This position requires working multiple shifts and is compensated accordingly. Requirements 2-4 Years in Technical support, IT support or Call Center environment Experience with VSAT terminals IP Networking concepts and skills Degree in Computer Science, Electrical Engineering, or equivalent Military experience and training Fluency in Spanish or French a plus Must have (or are eligible to obtain) US Security Clearance
Apertus Partners Gainesville, Virginia, United States
Jul 09, 2018
Full time
Primary responsibilities of the position include computations, staff and job coordination, Civil 3D drafting associated with survey data including boundary, record plats, legal descriptions, topographic, construction, bathymetric, wetland and stream surveys, and developing and maintaining client relationships. Candidate must be able to perform in a fast-paced environment with quick turnaround times, the ability to problem solve and communicate effectively, and the willingness to learn and take on new tasks. REQUIRED College Diploma or Certificate/Degree or related education in surveying and/or Computer Drafting/Design 8+ years of progressive surveying/drafting work experience Working knowledge of modern survey methods Good working knowledge AutoCAD and Civil 3D drawings Good working knowledge of Windows Explorer, Microsoft Word, Excel and Outlook Ability to prioritize and multi-task with respect to projects, CAD standards, etc. on a daily basis Ability to meet job requirements/requests to achieve deadlines Ability to allocate time appropriate to projects based on deadlines Ability to work overtime regularly Strong attention to details while maintaining consistent work flow Ability to work under minimal supervision & resolve issues independently based on project/company standards Willingness/ability to expand knowledge of CAD and design abilities through training Excellent oral and written communication skills PREFERRED Licensed Surveyor Experience with Leica GPS, Data Collection, and Robotics ISA Certified Arborist Experience with UAS
Apertus Partners
Mar 07, 2018
Contract to Hire
This position requires monitoring online applications, as well as detecting and diagnosing application and/or systemic failures that may adversely affect the performance of online systems and delivery of service to customers. Additionally, the candidate must perform application and systemic diagnostics to determine root cause analysis, perform resolution activities and notify stakeholders as necessary. Responsibilities may include: Perform load testing, analysis, and reporting of various Windows-accessed and web servicesaccessed applications using tools such as HP's software Performance Center. Perform implementation, deployment, and use of web-based monitoring tools such as HP's Software Real Use Monitoring (RUM) and custom tools. Support ongoing RUM monitoring including data analysis, tool configuration, software and hardware upgrades, and development of reporting services, and system administration and maintenance. Support the design, implementation, and administration of web monitoring tools. Introduce different protocols like web services, win socket for regression, and load testing needs. Public Trust 85P Approval required Required Skills: Business Service Management (BSM) / RUM server administration Performance testing (LoadRunner, HP Performance Center) Excellent performance in identification of issues, root cause analysis, and recommendation of resolution Secondary Skills: Professional communication skills, both written and oral Experience with related performance monitoring and dashboard tools for web and cloud-based applications (e.g. Introscope, AppDynamics, Hygieia, etc.) a plus Position Minimum Qualifications (Experience - functions, client experience, years, etc.): General Experience – Minimum of 5 years Specific Experience – Minimum of 2 years
Apertus Partners Washington, DC, United States
Mar 07, 2018
Contract to Hire
Job Summary:   This individual will be a member of the project team who takes responsibility for implementing parts of the system architecture using best practices.  This will include coding, unit testing, using design patterns, learning new technologies, and becoming an expert in one part of the system.  The candidate will also be expected to provide technical leadership and architectural support. Qualified applicants must be detail-oriented, result-driven individuals who work well within team environments and have good interpersonal skills, as well as good client interaction skills.   Responsibilities:  •    Responsible for supporting the definition, development and maintenance of the mobile and web architecture •    Work in an Agile methodology, supporting the various project teams developing and maintaining the program •    Ability to lead a small team of 3-5 individuals. •    Demonstrates ability to work with system owners, business owners, technical teams, and functional teams to design, implement, test, and validate a system. •    Meet with business and system owners to understand and document desired system requirements. •    Work with business users to gather requirements, write functional and technical specifications. •    Design and develop new code and/or support operations, maintenance, and enhancements of existing code. •    Develop conceptual and technical design including use of OOA and OOD techniques. •    Conduct multiple levels of testing including unit, system, integration and performance. •    Effectively model organization business processes and integrate them with existing Enterprise systems and capabilities. •    Estimate and plan iterative / agile releases •    Mentor junior team members Requirements & Experience Guidelines:   •    Ability to work with key owners and stakeholders to document requirements •    Ability to learn new technologies quickly •    Minimum 5 years in system integration and development and package implementations •    Minimum 2 years design and development with for a mobile solution •    Experience with core Java packages such as Spring and Hibernate strongly desired. •    Experience with responsive web designs, custom mobile development (e.g. iOS, Android) and 3rd party mobile development tools (e.g. PhoneGap) is highly desired •    Demonstrates ability to do technical design and development using Java (JDK 1.5 or above) technologies including JSP and Servlets  •    Is able to use integrated development environments (IDE) such as Eclipse , Java Compilers, and build tools like Ant or Maven to develop and troubleshoot issues •    Familiar with SQL and / or experience with database technologies such as Oracle •    Solid understanding of all parts of Software Engineering (e.g. Requirements, Design, Implementation, Testing) and the Software Development Life Cycle (SDLC) •    Experience working in agile or iterative SDLCs •    Experience with Object Oriented Technologies. •    Proven leadership skills to independently manage a track of work with 3 - 5 people, during various phases of the project lifecycle. •    Must be a U.S. Citizen or U.S. Legal Permanent Resident •    Eligible for U.S. Government Clearance.   •    Bachelor’s Degree required from college or University
Apertus Partners Washington, District Of Columbia United States , Washington DC, United States
Mar 07, 2018
Contract to Hire
Required Skills and Abilities: - Master's Degree or higher and/or >15 years of experience - Provides technical/management leadership on major tasks or technology assignments. - Establishes goals and plans that meet project objectives. Has domain and expert technical knowledge. - Directs and controls activities for a client, having overall responsibility for financial management, methods, and staffing to ensure that technical requirements are met. - Interactions involve client negotiations and interfacing with senior management. - Decision making and domain knowledge may have a critical impact on overall project implementation. - Document code functions and workflows - Develop process documentation on the development methodology - Document a change management process and change control board rules - Work with the database engineer to document the database structure - Develop code and naming conventions for development staff - Document the interface specifications for system interactions - Develop and implement test plans - Train development staff on testing procedures - Perform load/stress testing on the web and database systems - Assist in security test plan development - Assist in running usability testing - Experience documenting development methodologies and procedures - Experience documenting interfaces and database structures - Experience load testing in a web based environment using Webload Travel Requirement: Travel may be required. Security Clearance Requirement: DoD Secret Clearance Required