Kitchen Manager Jobs in Haddonfield, NJ

What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of independent restaurants based in Philadelphia, PA, and Long Beach Island, NJ. As a company, our talent, teamwork, resources, and opportunity define us, and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. We are a group of strong leaders with a profound sense of ownership and pride in all aspects of the restaurant. We are looking for individuals full of intellect, passion, integrity, creativity, and energy driven by an unshakable belief in hospitality as a foundation. We require honest, hardworking professionals who manage and mentor others with respect, empathy, and dignity. Candidates should enjoy coaching and managing a team in a high-volume setting. Skills/Requirements 1+ years of restaurant experience in a high volume, excellence-driven environment Must love interacting with guests and creating raves Excellent work ethic and dedication to the hospitality industry Must be driven to meet or exceed standards of operational excellence Outstanding written and verbal communication acumen Restaurant scheduling, inventory, and purchasing Ability to work full-time (48-55 hours a week) Conflict resolution Special event execution Wine, beer, and spirit knowledge preferred Food Safety Knowledge Experience working with POS Systems Recruiting, staff education, and motivation Salary/Benefits Salary: $55,000-70,000 Monthly Bonus Program! Up to an additional $6,000 per year Premium PPO Health and Dental insurance through Independence Blue Cross Vacation: 3 weeks (Year 1-4), 4 weeks (Years 5+) Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard Parental Leave Discounted Gym Membership

Job Description of Restaurant Director - Chick-fil-A Horsham: Work in the operation, overseeing and supervising daily systems and processes Positively impact the team and culture by modeling core values Ensure excellence in customer service and guest experience Ongoing evaluation of business operations and streamlining systems/processes to improve efficiency and to build sustainable sales and profit growth Perform off-shift managerial tasks such as team training, scheduling, inventory, ordering, etc. Perks & Benefits of Restaurant Director - Chick-fil-A Horsham: Starting pay is $24-$27/hr flexibility for the right candidate 45 - 50 hours a week Day/Night Shift - Open Availability Significant employer contribution towards medical, dental, and vision premiums PTO 401(k) + match Free Education Partnership Free Meals on shift

Roto-Rooter is seeking a General Manager to work within their markets in the Northeast Region. Successful candidates would complete a comprehensive training program (8-12 months) before being assigned a General Manager position in one of our regional locations. Assignments could be in Pennsylvania, Massachusetts, New Jersey, Rhode Island, Delaware, Connecticut, and New York. In this role, you will spend time in all locations throughout the region, learning our business and motivating our sales & service teams. There is a high degree of travel during the training period. Responsibilities: Drive day-to-day sales and profit goals to the team and ensures the business is providing quality service to our customers. Monitoring and reporting monthly performance including P&L, weekly sales, expenditures, and monthly forecasts. Oversees managers and supervisors within the branch and reviews goals and objectives on a periodic basis. Proven leadership skills to lead a large team of management, administration, and service technicians in a large market. Works with the Regional Vice President to develop plans and strategies to improve overall performance of the branch/market and to support the strategic plans of the company. Ensures that branch has the appropriate licensing and certifications where required by city or state government as well as all Human Resources compliance issues. Ensures commercial and residential customer development and retention. Ability to recruit, hire and retain management, administration, and service technicians. Requirements: Three to five years' General Management experience in a service-related industry that may include pest control, courier/package delivery, uniform, lawn care, security/protective service, car rental and other related fields is desired. Prior multi-unit experience a major plus. Energetic leader with a strong team orientation. Excellent organizational, administrative, and communication skills. A minimum Bachelors' Degree in business or related field is strongly preferred. Must be able to pass a background check and drug screen. Ability to set budgets and aggressively grow sales and profit. Creative ability and interest to grow new segments of business in your market.

Earn - $60K - $70K Competitive Pay and Great Benefits! We build our business through our people. Now Hiring at Clara Barton Travel Plaza M47 Clara Barton Ln Penns Grove, NJ 08069 Join our amazing team and come grow with us! What We Do At Applegreen, we Refresh Travelers on their Journey…. Applegreen USA operates over 80 travel plazas across the Northeast and Midwest that provide convenience, comfort, retail, and an extensive range of delicious food options such as Auntie Anne's, Burger King, Chick-fil-A, Cinnabon, Dunkin Donuts, Panda Express, Panera, Popeyes, Pret, Shake Shack, Starbucks, and many more. Our Core Values Our Core Values are what we stand for. They guide and motivate our attitudes and behaviors to our customers, our suppliers, our business partners, and each other. • Our customers and communities are at the heart of everything we do. • We value and develop our people. • We are driven by pace, passion and performance. • We seek opportunities and embrace change. Benefits • Flexible Schedules • Medical/Dental/Vision Insurance • Paid Time Off • 401 (k) with Company Match • Earned Wage Access - Pay on Demand • Education Assistance • Employee Referral Bonus • Meal Discount • Pet Insurance What you'll Do: As the General Manager of a quick service restaurant (QSR), you will be responsible for managing the overall day-to-day operations and profitability of a food and beverage concept located inside of a travel plaza on a major highway. This position is charged with operating an assigned quick service restaurant (QSR) and leading a dedicated team that achieves or exceeds the targeted financial and performance metrics. • Lead the day-to-day activities of associates and managers within the QSR to achieve or exceed targeted objectives around sales, speed of service, customer satisfaction, brand standards, and food quality & safety standards. • Maintain operating budgets, inventory controls, food and labor costs, gross profit, and reporting. • Ensure the QSR consistently meets or exceeds brand standards and food safety requirements. • Foster an engaging work culture of learning, development, and recognition. • Consistently recruit, develop, and retain a strong team to ensure appropriate staffing levels. • Responsible for the hiring, coaching, training, promotion, disciplinary action, termination, or transfer of the QSR team. • Monitor and enforce cash handling policies and procedures. • Ensure compliance with company policies & procedures along with local, state, & federal laws. • Address customer needs and resolve issues and complaints in a professional and timely manner, ensuring positive and long-term customer relationships. • Work collaboratively with a variety of support partners such as Brand Partners, Human Resources, Loss Prevention, Finance, and Facilities & Maintenance. • Maintain seamless, cooperative relationships with business partners, vendors, and the communities. What Applegreen requires from you. • Ability to operate in and lead a team in a fast-paced environment. • Demonstrates team management, delegation and issue resolution skills and the ability to multi-task. • Uses judgment and discretion to resolve less routine questions and problems. • Proven ability to drive profitable growth while improving customer and associate satisfaction. • Proficient computer skills. • ServSafe Certification Preferred • High school diploma or general education development (GED) equivalent • 2+ years of experience as a supervisor or unit-level manager in a quick service restaurant • Available to work a flexible on-site schedule approximately 50 hours per week including days, nights, weekends, and holidays. • Maintain regular and consistent attendance and punctuality, with or without reasonable accommodation. • Able to stand and walk for an extended period of time; frequently bend, twist, lift and carry at least 20 pounds. • Occasionally attend meetings or travel to support other locations. We strive to do great things for each other, our customers, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, whatever you're pursuing - a new challenge, a sense of belonging, or just a great place to work - Applegreen is for you! Interested Candidates please send your resume. Applegreen Come grow with us! Applegreen is an EEO Employer Drug Free Workplace

Job Description:The Kitchen Manager at Oyster House is responsible for overseeing all kitchen operations, ensuring the quality and efficiency of food production. This includes managing kitchen staff, maintaining inventory levels, and ensuring all food safety standards are met. The Kitchen Manager works closely with the management team to maintain operational efficiency, minimize waste, and ensure a high standard of food quality. Key Responsibilities & Accountabilities: Manage kitchen staff, ensuring proper staffing levels, training, and development. Maintain inventory levels, order supplies, and track food costs to ensure budget compliance. Ensure food safety standards and cleanliness are maintained at all times. Monitor food production to ensure quality, consistency, and efficiency. Develop schedules for kitchen staff and ensure all shifts are covered. Work with the management team to address any operational challenges, including supply chain issues or staffing concerns. Lead by example in providing hands-on assistance in food preparation and kitchen management. Qualification Requirements: Must be able to pass TSA federal background check to work in the airport. Minimum of 3 years of experience in kitchen management or a similar role, with a strong understanding of kitchen operations. Experience in purchasing, food cost control, and inventory management. Proven ability to lead and develop kitchen teams.

Title: Kitchen Manager - Research & development Chef Reports to: Commissary Operations Manager Role: The principal responsibility of a research & development chef is to develop or improve food products. Essential Functions; Identify industry trends and develop new items for retail sales. Devising concepts for new recipes Writing, following, testing recipes Coordinate shelf-life studies with approved lab Evaluate current food products and their marketability Fine tune recipes based on feedback and production needs Recipe review for cost analysis and procedures. Review and maintain key standards related to sanitation, and safety. Send needed communications to Production Team, Operations Manager, Director of Commissary. Ensure cleanliness and sanitation procedures are being followed. Ability to lift, push, pull up to 50 lbs. Ability to work in freezers and cold environment. Ability to work flexible hours including Saturdays, Sundays, and Holidays when necessary. Additional Duties and Responsibilities: Assist in production as needed. Perform routine temperature inspections of the facility. Performs other related duties as assigned by the Commissary Operations Manager. Education & Experience • The ideal candidate should have a minimum of 1 years' experience in Prepared Foods management. FT Benefits: Medical / Vision / Prescription Dental 401K with Company match Paid Vacation / Holidays Company paid Life Insurance Company paid Short / Long Term Disability Voluntary Benefits Available Employee discount

Returning UsersLog Back In Sodexo's Airline Lounge Segment has an exciting opportunity for a seasoned Sous Chef / Kitchen Manager to join the elite team of professionals who will operate the American Airlines Admirals Lounges at Philadelphia International Airport in Philadelphia, PA. We are seeking a talented individual who will commit to the challenges of creating and delivering a culinary-driven, upscale experience within a thoughtfully designed travel oasis. The ideal Chef candidate will have an eclectic menu knowledge and upscale to fine-dining experience, with a strong background in high volume and events execution. This is a hands-on Chef role requiring previous experience managing upscale food production. High volume, scratch kitchen background from Hotels or Restaurants is preferred. Excellent quality of life! Lots of room to grow! Benefits available day one, with 3 weeks paid vacation to start! What You'll Do The successful candidate will: * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring Is this opportunity right for you? We are looking for candidates who have: * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * 2-3 years of KM or Sous Chef level experience in a recognized concept or brand; * a demostrated history of safety and sanitation excellence; * servesafe certified; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - High School Diploma or GED or Equivalent Minimum Management Experience - 1 year Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Christina Seix Academy Chef Manager Christina Seix Academy will provide young children with a nurturing and safe environment, a rigorous academic foundation, and the core values that will enable them to become future leaders in their communities and beyond. The Position This position is for a passionate, nutritiously focused chef with strong leadership abilities to join the Academy's Health and Wellness staff. Candidate Qualities The Academy is seeking an experienced professional who: Will enthusiastically embrace the mission and philosophy of the Academy and serve as a passionate ambassador, both within and outside the school Has a genuine commitment to the Founder's vision and to supporting the initiatives of the Head of School and Senior Director of Child and Family Wellness Has culinary experience working with diverse populations and cuisine Has a genuine interest in a long term and deeply satisfying role in the Academy Will embrace the Academy's focus on creative learning opportunities for students and families including gardening and nutritional programs. Can develop recipes and menus that are developmentally exciting and healthy Can produce routines and systems that allow for variability of fresh seasonal menus while maintaining proper inventory levels and cost. Position Overview: This position reports to the Senior Director of Child and Family Wellness and is responsible for daily meal preparation and nutritional programs. Specific Chef Manager responsibilities include but are not limited to: Oversees day-to-day operations of the kitchen and coordinates food production schedules to ensure the highest level of food quality, taste and developmentally appropriate presentations are met. Orders and prepares food required for breakfast, lunch, dinner, snacks and catered events. Ensures all recipes, food preparations, and presentations meet Christina Seix Academy's specifications and commitment to quality and allergy safety. Manages kitchen staff and schedules. Establishes goals for the kitchen, anticipates and resolves problems concerning all facets of the kitchen, anticipate trends and enact student engaged ideas and activities. Directs menu planning and recipe development. Ensures proper equipment operation/maintenance; and ensures proper safety and sanitation in the kitchen and storage areas that exceeds state required codes. Maintains proper inventory levels and budgets. Oversees staff scheduling and management. Lead student and faculty nutrition education initiatives. Assists in the establishment of a sustainable school gardening program.

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Catering & Suites Manager is responsible for overseeing catering and food service operations for 29 suites, multiple private clubs, in-seat service, and other premium event spaces at Subaru Park. This role involves heavy client interaction, ensuring timely and clear communication with both clients (suite holders/ticketing team) and internal teams, such as culinary staff and event supervisors. The ideal candidate must be self-directed, capable of making independent decisions, and have the ability to act quickly and problem-solve on the spot. Additionally, the Catering & Suites Manager must be willing and able to perform all the duties expected of the staff when needed. This position reports directly to the Assistant General Manager (AGM) and General Manager (GM). This role pays an annual salary of $70,000 to $75,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 25, 2025. About the Venue Subaru Park, located in Chester, PA, is the proud home of the Philadelphia Union, the city's Major League Soccer (MLS) team. As a premier sports and entertainment venue, Subaru Park hosts the Union's home games and various other events throughout the year. The 2025 MLS Home Opener will take place on March 1st, and the season runs through October/November of this year. Working at Subaru Park provides a unique opportunity to be part of the action and support the Philadelphia Union, all while delivering exceptional service to fans in the vibrant, energetic atmosphere of the stadium. Responsibilities Catering Operations: Oversee catering services for suites, private clubs, and catered events, ensuring high-quality service and timely execution. Client Communication: Act as the primary point of contact for suite clients, taking orders, entering them into the system, and communicating with culinary staff to ensure timely delivery. Event Management: Provide leadership and operational support for events, including handling troubleshooting, managing product quality, and ensuring smooth event execution from set-up to tear down. Team Leadership & Staff Scheduling: Manage a team of 5-8 supervisors and 40-50 event day staff members, create and maintain staff schedules, and ensure proper staffing for each event. Ensure all team members are trained, supported, and held accountable for high service standards. Decision-Making: Act independently to make decisions related to employee relations (hiring, termination, discipline, etc.), operational improvements, and problem resolution. Systems Management: Assist with troubleshooting POS system issues (hardware and software), and manage cash vault opening/closing as needed. Staff Duties: Be prepared to perform all duties expected of the staff, including event setup, service, and cleanup, to ensure smooth event operations as needed. Inventory Management: Oversee inventory of catering supplies, ensuring proper stock levels, managing ordering processes to meet event demands without excess waste. PAR Levels: Manage PAR (Par Levels) for all pantries and storage areas related to premium/catering services, ensuring stock is maintained at appropriate levels for efficient event execution. Meeting Deadlines: Ensure that all catering deadlines are met to keep the operation running smoothly. Timely communication and execution are essential, as both catering and culinary teams rely on your ability to meet these deadlines for efficient event flow. Qualifications Availability: Must be available for all scheduled events, with a flexible schedule that includes evenings, weekends, and holidays. Experience: Minimum of 3-5 years in catering or event management, with experience overseeing premium services (suites, clubs, catering). Communication Skills: Excellent written and verbal communication skills, with the ability to interact professionally with suite clients, culinary teams, and event staff. Independence & Initiative: Must be able to act on their own, make quick decisions, and proactively resolve issues as they arise. Leadership & Mentorship: Experience leading teams, providing on-the-job training, and managing employee performance. Technical Proficiency: Strong technical aptitude with POS systems and other relevant event management software. Compliance & Standards: Knowledge of alcohol service policies and experience ensuring compliance during events. Physical Stamina: Ability to stand and walk for extended periods and lift up to 50 lbs as needed for event operations. Sanitation: Strong commitment to maintaining cleanliness and following sanitation standards for food service and event spaces. Training & SOPs: Experience in training staff and developing Standard Operating Procedures (SOPs) to ensure consistent, high-quality service. Deadline-Driven: Ability to meet all catering deadlines and manage timelines effectively, as the entire operation depends on this to ensure smooth event execution. Inventory Management: Experience in managing and maintaining inventory levels, ordering supplies, and ensuring efficient use of resources for catering services. PAR Levels Management: Proficient in managing PAR levels for all pantries and storage areas associated with premium and catering services to ensure proper stock and inventory control. Staff Scheduling & Flexibility: Ability to generate and manage staff schedules, ensuring proper staffing coverage, while being flexible enough to step in and perform staff duties as needed to support the team during events. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Manages and oversees the handling of all food and supplies. Manages food-purchasing and equipment maintenance. Directs all employees involved in receiving and storage of food and non-food supplies. Works with all suppliers to ensure that all product specifications and contract pricing is met and maximized. Works with TUHS system standard team developing product specification for TUHS health system. Coordinates all food production. Directs all employees involved in production of food for patient, retail and catering operations. Develops menus and recipes and prepares production schedules. Suggests service and presentation models. Participates in policy decisions and overall management of the Nutrition Services Department. Philadelphia Food Safety Certification required within 60 days after date of hire with valid receipt of payment in the interim. Education Associates Degree : in Culinary Arts (Required) Experience 5 Years experience in the hospitality field including saut cuisine style experience and demonstrated strong culinary and management experience. (Required) License/Certifications SERVSAFE - ServSafe Certification (Required) PFSC - Phila Food Safety Cert (Required) _ '330014

AT MOSHULU A PART OF FEARLESS RESTAURANTS What makes Fearless Restaurants special and a great place to work?! Cuz' we give a damn! We are part of Fearless Restaurant Group; a multi-concept group of 10 independent restaurants based in Philadelphia, PA and Long Beach Island, NJ. As a company, our talent, teamwork, resources, opportunity define us, and a workplace built on loyalty and respect. We're a creative, ambitious business with an aggressive growth strategy and require like-minded leaders to join us as we move forward. The “legendary” Moshulu is indeed the world's oldest and largest square rigged sailing vessel still afloat, offering unsurpassed views and a unique backdrop for intimate to extraordinary dining and celebrations. From the restaurant, to our private dining rooms, and outdoor open-aired and tented decks, enjoy inventive and contemporary presentations of classic American cuisine combined with impeccable service creating a memorable experience. For more info on the Moshulu, check out our website: ************************************ A Moshulu barback will help provide quick, efficient, and friendly service to customers. Before the bar opens, a barback stocks the bar station with liquor, straws, napkins, and garnishes to prepare for service. During service hours, they clean up the bar, remove glasses and bottles, change kegs, refill ice bins, and restock bar stations. After the bar closes, a Barback helps bartenders with closing the bar, cleaning, removing garbage, and restocking. Salary/Benefits $20-$25 per hour, depending on experience, plus tips Direct deposit Premium PPO health and dental insurance through Independence Blue Cross Short-term disability, critical injury, and accident insurance available Discounted gym membership at Edge Fitness Clubs Health Savings Account plans available Employee Dining Benefit Program at all Fearless Restaurant locations 401k through Vanguard

Front of the House Restaurant Manager Fun, Fast-Paced, Sports Bar Concept Horsham, PA Salary $60-65k + bonus and benefits We are a casual dining restaurant looking for an experienced Front of the House Manager to lead our team of professionals. With just under 20 years of experience in the industry, we are proud to offer the best Cheese Steaks outside of Philly and many other local favorites. Our restaurants feature multiple large screen TV’s, so you won’t miss the big game. If this sounds interesting to you, apply today! Don’t miss this phenomenal career opportunity in Horsham, PA Title of Position: Restaurant Manager Job Description: Our FOH Manager must have a thorough knowledge of food and service. This person will provide strategic leadership and guidance to the overall operation: plan, organize, direct and coordinate the resources and activities. A high level of guest satisfaction and operational standards must be maintained. The Restaurant Manager must maintain a high level of guest satisfaction, provide strong leadership, and promote career development and team building. This particular person must understand restaurant financials including accounting, budgeting, cost control, inventory and banking methods. Benefits: 100% employer paid health insurance 2 weeks paid Vacation Bi-Annual Merit Based Bonus 45 hour work week Qualifications: What makes our managers great? Strong belief that there is no greater accomplishment than a shift well run Ability to establish mutually honest and respectful relationships with each staff member Willingness to lead by example Understanding the importance of positive feedback Confidence in one’s own ability to give and receive constructive criticism Hardworking Absolute commitment to hospitality Sense of urgency in every aspect of the restaurant Assertive when necessary; empathetic always (Firm but Fair) Believes in a team oriented approach to success Ability to hold oneself and others accountable to the team Friendliness Apply Now – Casual Dining Restaurant Manager in For Horsham, PA $60-65K + bonus and benefits 45 hour work week If you would like to be considered for this position, email your resume to *************************

* This is an excellent opportunity to work in a family-run, fast-paced, rewarding, and exciting business ** Our award-winning neighborhood tavern in Eastampton, NJ, seeks a full-time Bar/Restaurant Manager to join our team. Who we are: We are a family-owned tavern in a historic 19th-century building. We serve delicious and creatively prepared beverages, fresh seafood, steaks, sautés, and beers. Candidate summary: The ideal candidate shows initiative and leadership while being a great team player. You have a guest-first mentality and enjoy working in the hospitality industry. Company culture: Engaging Flexible Respectful Fun Challenging Job title: Bar/Restaurant Manager Compensation: $75-80K salary (base + bonus pay) Paid Weekly Bonus pay (performance-based) Other incentives: Flexible schedule (within reason) Company dining perks Other discounts Employee referral program Room for growth Free Parking Schedule requirements: Part-time and full-time hours available Weekends Closed Christmas, Easter, 4th of July week, and Thanksgiving Language requirements: English Must have experience: 2+ years of management experience in a casual restaurant/tavern that serves liquor Food safety knowledge (certification preferred) Expo experience helpful Can reach, bend, stoop, and frequently lift up to 50 pounds Can work in a standing position for long periods Managing 5-10 employees Who you are: Excellent communicator (able to give and receive feedback well) Strong understanding and appreciation of customer service Positive demeanor Quick to connect with employees and guests Respectful of fellow employees and guests Displays grace under pressure Thrives well eating a team Thrives well on a team Challenging activity-oriented Repetitive task-oriented Energetic Focused and self-aware Dedicated Reliable Flexible On-time (punctual) Stable work history How to apply: Please submit your resume for consideration Please include your full name and current contact info (email + phone) Please include the best time and way to contact you Please submit 2 industry-related references and their email addresses from previous supervisors Verification of employment eligibility is required Must have transportation to and from work (public or private) Bar, Bar Jobs Near Me, Bar Manager, Bars Hiring Near Me, Bucks County Community College, Careers in Hospitality, Casual Restaurant Jobs Near Me, Casual Restaurants Hiring Near Me, Cherry Hill NJ Jobs Near Me, Cherry Hill NJ Restaurants Hiring Near Me, Culinary Arts Institute at Montgomery County Community College, Culinary Schools, Drexel University, Eastampton NJ Jobs Near Me, Eastampton NJ Restaurants Hiring Near Me, Find a Job, Find Jobs, Food & Beverage Industry, FOH, Front of House, Help Wanted, Hiring Jobs, Hospitality Jobs, Job Board, Job Search Sites, Jobs, Jobs Near Me, Johnson & Wales University, Mercer County Community College, Local Jobs, Montgomery County Community College, Mount Holly NJ Jobs Near Me, Mt Holly Restaurants Hiring Near Me, Part Time Jobs Near Me, Restaurant Jobs Near Me, Restaurant Shift Manager, Restaurants Hiring Near Me, Tavern, Tavern Jobs, Tavern Shift Manager, Temple University, The Art Institute, The College of New Jersey, The Community College of Philadelphia, The Culinary Institute of America, The Restaurant School at Walnut Hill, Thomas Edison State University

Job Details Valleybrook Country Club - Blackwood, NJ Full Time $38,000.00 - $45,000.00 Salary Food and BeverageCatering Manager Valleybrook Country Club is looking for an experienced Catering Manager to assist the F+B team in all of the catering operations on site. In this position, you will be helping create memorable experiences for all of our guest regardless of if they are hosting their wedding, social event, or corporate meeting. Supervise the complete catering service operation including setup, staffing, service, and clean up, ensure that guests are satisfied, and ensure the facility is locked up correctly and set for next day. About Us: Ron Jaworski Golf strives to be an employer of choice. When you join our team, you won't only get to use your skills to help grow our business, you also get to join the rapidly expanding Ron Jaworski Golf family. This diverse team takes pride in working hard and playing hard. We foster a culture of opportunity by helping our employees advance their careers and always look for opportunities to promote and celebrate our hard-working staff. We are passionate about creating memorable experiences for all of our guests while leading the pack and driving change. We strive to build customers for life by getting involved in the community around us and investing in our youth through Jaws Youth Playbook, our 501(c)(3) non-profit charity. So, whether you love golf, delicious food, or weddings, apply below to use your talent and skills to bring smiles to our guests faces. What We Offer: Opportunities for Growth within the Organization Employee Golf Privileges Chef Prepared Shift Meals at No Cost to Employees Ongoing Country Club/Hospitality Training and Experience Employee Discounts Catering Responsibilities: Pre-Function: Attend BEO meetings weekly Schedule employees for optimum and efficient service for each private event Order Linen efficiently. Keep Linens organized Prepare assignments for staff assigned to each event. Includes assignments for each portion of the work shift; set-up, reception, event tear-down and side work Conduct Pre Shift meeting with the staff. Inspect uniforms, review assignments, and steps of service for each event. Review BEO with staff Coordinate with the kitchen / chef Ensure room is set up to guests predetermined standards Great host for assigned event and stay in contact throughout the event Work closely with Food and Beverage Manager and/or Private Event Coordinator to plan all events. Check storage areas for proper supplies, organization and cleanliness Supervise Uniform Control. Record uniforms issues Ensure front and back of the house are maintained in a clean and orderly fashion Know the menu for each function served and be able to explain the major ingredients and preparation methods for each item to be served Ensure that assigned employees have reported to work and report any absent or tardy employees Inspect the scheduled function area/room for cleanliness, working condition and proper setup Assign stations and side work to in accordance with departmental Procedures Function: Ensure all employees are ready to go when doors open Learn the names and personally recognize our guests and regular customers Work with host to ensure timing of service Have servers on floor at all times possible: busing/clearing/handing guests questions Ensure replenishment of items as specified on banquet event orders and requested by function contact Anticipate customer's needs, respond promptly and acknowledge all customers Be able to determine when a guest should not be served additional alcoholic beverages, in accordance with alcohol service policies Resolves guest complaints within scope of authority; otherwise refers the matter to management. Notifies supervisor and/or security of all unusual events, circumstances, missing items or alleged thefts Schedule employees breaks in order to not disrupt service Post Function: Ensure that unused food is returned to the kitchen and all other food items are broken down and properly stored Total all outstanding charges for the function, prepare check and present to function contact for payment adhering to all cashiering procedures/policies Check storage areas for proper supplies, organization and cleanliness Informs management of additional supplies needed Set the room for next event Working Conditions: Employee must be able to lift/handle up to 60 lbs. occasionally Work extended hours during golf and holiday season Work weekends and holidays Physical activity including long periods of standing, walking, bending Operate food service equipment and clean food service areas Fast paced high traffic areas with a moderate to loud noise level and eye on labor costs

The Ciconte's Restaurant Group is looking for a General Manager for our Cinder Bar, Williamstown location. If you are strong in critical thinking, problem-solving and inspiring your staff to deliver exceptional service come join our growing team. You will be responsible for the execution of all restaurant functions including motivating our staff, ensuring inventory control, maintaining revenue, profitability/quality goals, providing excellent guest service, and complying with all food and beverage regulations. We'll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have amazing experiences. Positions Requirements: 4+ years restaurant management experience in a full service, high volume dining establishment, including bar/liquor experience Previous Restaurant General Manager experience required Strong coaching and training skills Great communication and leadership skills with a cool under fire approach to every situation. Good working knowledge of front and back of house operations and procedures with emphasis on profitability, costs, and overall dining experience -Maintain a “lead by example” mentality Hands-on team player Uncompromising high standards Serve Safe Certification (not required) but you will take the course if hired Stable and progressive work history Maintain sanitation procedures and organization of work area adhering to all Serve Safe guidelines for the safe handling and production of food. Be driven to succeed and love the industry Share ideas that can help improve how we operate Job Type: Full-time Benefits: 401(k) Dental insurance Employee discount Flexible schedule Health insurance Paid training Vision insurance Shift: 10 hour shift Day shift Evening shift Experience: Restaurant management: 4 years (Required)

McCaffrey's Markets Prepares food for the McCaffrey's Stores and catering events in accordance with preset recipes Duties and Responsibilities: Portions, prepares and cooks a variety of meats, seafood, poultry, vegetables and other food items according to preset recipes. Maintains knowledge of the use of all kitchen equipment. Knows and complies consistently with the department's standard portion size, cooking methods, quality standards and kitchen rules, policies and procedures. Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven flat top range and refrigeration equipment. Follows all safe food handling procedures Handles, stores, and rotates all products properly. Assists in food prep assignments during off-peak periods as needed. Closes kitchen properly and follows the closing checklist for kitchen stations. Performs other related duties as assigned by Kitchen Manager and/or Supervisor Work in 100-150# batches Physical Demands Stand on feet, bend forward, stoop or walk for the majority of the time on duty Work in freezer and/or cooler for short periods of time. Lift chickens in and out of ovens and rotisserie. Lift cases/containers of product up to 50 pounds Requirements: Good knife skills Cooking experience (3-5 years) Must be at least 18 years old FT Benefits: Medical / Vision / Prescription Dental 401K with Company match Paid Vacation / Holidays Company paid Life Insurance Company paid Short / Long Term Disability Voluntary Benefits Available 20% employee discount

Sabrina's Café Core Values Integrity * Accountability * Passionately Committed * Family Driven * Enlightened Hospitality This isn't just your next job - it's your opportunity to be part of an amazing team that delivers on our promise to meet and exceed our guest's experience the moment they walk through our doors! We offer opportunities for growth and career advancement and consider our employees to be our greatest asset. The Kitchen Manager is directly responsible for executing and training all kitchen functions and systems, including food ordering/purchasing, food preparation, certification of all BOH stations and maintenance of quality standards to include recipe adherence; sanitation and hygiene. Must be able to train and develop, provide feedback on performance and create and deliver development plans for all BOH staff. This position reports to the GM of the restaurant and CDO of the brand. Responsibilities Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards Make personnel decisions, including interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate Provide orientation of company and department rules, policies, and procedures and oversee training of new kitchen employees Fill in where needed to ensure guest service standards and efficient operations Prepare all required paperwork, including forms (line checks, temp logs), reports, and schedules, in an organized and timely manner Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs Ensure that all products are ordered according to predetermined product specifications and received in the correct unit count and condition. Deliveries are performed following the restaurant's receiving policies and procedures Control food cost, usage and waste by following proper requisition of products from storage areas, recipe adherence, and waste control procedures Oversee and ensure that restaurant policies and employee performance appraisals are followed and completed on a timely basis Meet labor objectives through accurate schedule writing by knowing sales forecasts while ensuring that all positions are staffed as needed, and ensuring that appropriate staffing levels are always maintained Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any violations of company policies, rules, and procedures Own the training of kitchen personnel in the safe operation of all kitchen equipment and utensils Responsible for training/accountability of kitchen personnel in cleanliness and sanitation practices Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas Check and maintain proper food holding and refrigeration temperature control points Provide safety training per training program, lifting and carrying objects, and handling hazardous materials Qualifications A minimum of 3 years of experience in varied kitchen positions, including food prep, line cook, and expediter At least 2 years of experience in a similar leadership capacity Must be able to professionally communicate clearly with all managers and kitchen and dining room personnel Be able to reach, bend, stoop and frequently lift up to 50 pounds Display the required leadership, food spec & culinary skill set to effectively lead every shift from open to close Must be very hands on and have the physical stamina to be in a standing position for long periods of time We Offer: A daytime schedule with no night shifts ever Competitive pay and benefits including health & PTO Opportunities to advance 401K Program Tuition Reimbursement

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Overview The Catering & Suites Manager is responsible for overseeing catering and food service operations for 29 suites, multiple private clubs, in-seat service, and other premium event spaces at Subaru Park. This role involves heavy client interaction, ensuring timely and clear communication with both clients (suite holders/ticketing team) and internal teams, such as culinary staff and event supervisors. The ideal candidate must be self-directed, capable of making independent decisions, and have the ability to act quickly and problem-solve on the spot. Additionally, the Catering & Suites Manager must be willing and able to perform all the duties expected of the staff when needed. This position reports directly to the Assistant General Manager (AGM) and General Manager (GM). This role pays an annual salary of $70,000 to $75,000. Benefits for FT roles: Benefits: Health, Dental and Vision insurance, 401(k) savings plan, 401(k) matching, and paid time off (vacation days, sick days, and 11 holidays). This position will remain open until April 25, 2025. Responsibilities Catering Operations: Oversee catering services for suites, private clubs, and catered events, ensuring high-quality service and timely execution. Client Communication: Act as the primary point of contact for suite clients, taking orders, entering them into the system, and communicating with culinary staff to ensure timely delivery. Event Management: Provide leadership and operational support for events, including handling troubleshooting, managing product quality, and ensuring smooth event execution from set-up to tear down. Team Leadership & Staff Scheduling: Manage a team of 5-8 supervisors and 40-50 event day staff members, create and maintain staff schedules, and ensure proper staffing for each event. Ensure all team members are trained, supported, and held accountable for high service standards. Decision-Making: Act independently to make decisions related to employee relations (hiring, termination, discipline, etc.), operational improvements, and problem resolution. Systems Management: Assist with troubleshooting POS system issues (hardware and software), and manage cash vault opening/closing as needed. Staff Duties: Be prepared to perform all duties expected of the staff, including event setup, service, and cleanup, to ensure smooth event operations as needed. Inventory Management: Oversee inventory of catering supplies, ensuring proper stock levels, managing ordering processes to meet event demands without excess waste. PAR Levels: Manage PAR (Par Levels) for all pantries and storage areas related to premium/catering services, ensuring stock is maintained at appropriate levels for efficient event execution. Meeting Deadlines: Ensure that all catering deadlines are met to keep the operation running smoothly. Timely communication and execution are essential, as both catering and culinary teams rely on your ability to meet these deadlines for efficient event flow. Qualifications Availability: Must be available for all scheduled events, with a flexible schedule that includes evenings, weekends, and holidays. Experience: Minimum of 3-5 years in catering or event management, with experience overseeing premium services (suites, clubs, catering). Communication Skills: Excellent written and verbal communication skills, with the ability to interact professionally with suite clients, culinary teams, and event staff. Independence & Initiative: Must be able to act on their own, make quick decisions, and proactively resolve issues as they arise. Leadership & Mentorship: Experience leading teams, providing on-the-job training, and managing employee performance. Technical Proficiency: Strong technical aptitude with POS systems and other relevant event management software. Compliance & Standards: Knowledge of alcohol service policies and experience ensuring compliance during events. Physical Stamina: Ability to stand and walk for extended periods and lift up to 50 lbs as needed for event operations. Sanitation: Strong commitment to maintaining cleanliness and following sanitation standards for food service and event spaces. Training & SOPs: Experience in training staff and developing Standard Operating Procedures (SOPs) to ensure consistent, high-quality service. Deadline-Driven: Ability to meet all catering deadlines and manage timelines effectively, as the entire operation depends on this to ensure smooth event execution. Inventory Management: Experience in managing and maintaining inventory levels, ordering supplies, and ensuring efficient use of resources for catering services. PAR Levels Management: Proficient in managing PAR levels for all pantries and storage areas associated with premium and catering services to ensure proper stock and inventory control. Staff Scheduling & Flexibility: Ability to generate and manage staff schedules, ensuring proper staffing coverage, while being flexible enough to step in and perform staff duties as needed to support the team during events. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.