Restaurant Manager Jobs in Countryside, VA

The Westin DC City Center is seeking an experienced Catering Sales Manager to join our esteemed team. Our hotel, situated on M Street, boasts 410 guest rooms and over 20,000 square feet of event space. The primary responsibility of the CSM will be to drive group revenue through proactive sales initiatives. The key duties and responsibilities for this position include: - Actively soliciting, negotiating, and confirming new and repeat business through various strategies to maximize revenue and achieve or exceed established financial goals. - Preparing and executing sales contracts, event orders, and group resumes. - Coordinating all group event details with clients including guest room types, special requests, amenities, and other essential components -Coordinating with Group Sales Managers including event space requirements, equipment needs, menus, billing, and other essential components. - Identifying potential customers, accounts, and markets while fostering new business opportunities and nurturing existing relationships to meet assigned revenue targets. - Navigating the sales process, which encompasses qualifying, negotiating, closing, and detailing group and/or catering leads. - Reviewing, evaluating, and executing sales contracts with clients. - Developing and maintaining an organized filing and tracking system to ensure all sales activities are documented and regularly updated. - Performing any additional tasks necessary to support the primary objectives of the role. Requirements: - A minimum of 1-2 years of experience in hotel sales. - Proficiency in Microsoft Office applications. - Experience with Marriott CI/TY is preferred. - Excellent written and verbal communication skills. Competencies: - Demonstrates a thorough understanding of organizational dynamics, effectively navigating both formal and informal channels to achieve objectives. - Exhibits strong negotiation skills, adept at resolving differences amicably while maintaining relationships and earning trust in high-stakes situations. - Committed to meeting the expectations of both internal and external customers, leveraging feedback to enhance products and services, and fostering effective relationships. We invite qualified candidates to apply for this exciting opportunity. Thank you for considering a career with The Westin DC City Center.

Panda Express managers can have the opportunity to embody an entrepreneurial spirit while learning from a very hands-on and fast-paced environment. As a General Manager, you will be in charge of a $1-2 million business and oversee the development of your team, ensuring guest satisfaction and running a profitable restaurant. From the hiring, managing and directing of associates to achieving financial goals and ensuring the delivery of exceptional guest experiences, you create your own success story. Because of this, Panda also offers a best in class compensation package, including uncapped profit sharing bonuses based on your growth. To prepare you for success, all Panda leaders participate in a comprehensive 6+ week Store Leadership Training Program to help build the foundation to become a high performing and inspiring Leader at Panda. The program focuses on: People Development: The ability to hire, train, coach and develop the right talent for your restaurant Guest Experience: Upholding the highest food quality and guest service standards while developing marketing acumen Financial: Ability to understand sales growth, cost management, and profit growth Kitchen Management: Ensure food safety, maintain product inventory and develop the culinary skillset to prepare all entrees at the highest level Operations: Maintain cleanliness, safety standards, and apply knowledge of all policies, procedures and practices We offer our Full-Time Management Team: Progressive Compensation Package and Excellent Bonus Opportunity 5 or more Weeks of Comprehensive Training to prepare you for success On-Going Career & Leadership Development Medical, Dental, and Vision Insurance 401 K with Company Match Paid Time Off and Paid Holidays Associate Discounts (Panda Express, Hibachi San, Panda Inn plus Theme Parks) and free meals when you work Lucrative Associate Referral Bonus Pre-Tax Dependent Care Flexible Spending Account Store Manager: $27/hr + bonus. (Potential earning over $100K/year) Assistant Manager: $23.7/hr + bonus. (Potential earning over $75K/year) About us: Panda Express is part of Panda Restaurant Group, the world leader in Asian dining experiences that also includes Panda Inn and Hibachi-San. At Panda, we all share a common mission: "Deliver exceptional Asian dining experiences by building an organization where people are inspired to better their lives." Guided by this mission, we are a family dedicated to creating an organization that inspires better lives for our people and our communities in which we serve. Whether through sharing good food with guests or providing opportunities for professional and personal growth with associates, all are embraced in our genuine family environment that is uniquely Panda. Panda was founded in 1983 in Glendale, California Panda Express is the largest family-owned American Chinese Restaurant concept in America. As America's favorite Chinese restaurant, Panda Express has close to 2,400 locations globally and continues to grow over 100 restaurants annually. * Named one of "America's Best Employers" * Great Place to Work certified * The Safest Restaurant Chain in the US during the pandemic ************************************************************************************* Job Requirements Education and Experience: Associate's degree (Bachelor's Degree above with OPT status for H1B candidates) Minimum one to two years of Operations experience Some leadership experience Must pass Cooking Test annually Must be flexible to move to a store within a radius of 50 miles from home Work a flexible schedule, including weekends ADA Statement: While performing duties, counter areas are often hot with steam from steam table and food vapors. Work space is restricted and employees are expected to remain standing for long periods of time. Employees must prepare hot and cold foods, use Chinese cook knife and other kitchen equipment and work quickly without losing accuracy. Employees may be required to lift up to 50 lbs., stand up to four hours and reach across counter tops measured at 36 inches to serve customers. Kitchens are hot and noise levels are usually high; storage space is limited and shelving is high. Panda Restaurant Group, Inc is an Equal Opportunity Employer.

is for Spring 2025. Schedule: Weekdays + Weekends Who you will be working for: The Springs Resort The Springs Resort, located in the heart of Pagosa Springs, Colorado, is a renowned luxury destination celebrated for its 25 naturally hot therapeutic mineral pools from the deepest geothermal hot spring, The Mother Spring. Nestled alongside the San Juan River, the resort offers breathtaking views of the surrounding mountains and is an ideal retreat for relaxation and rejuvenation. Guests can indulge in world-class spa treatments, unwind in the healing waters, and experience the tranquil ambiance of this serene getaway. With a commitment to wellness and exceptional guest service, The Springs Resort provides an unforgettable experience for visitors seeking both adventure and relaxation in a stunning natural setting. Where you will be working: · 323 Hot Springs Blvd, Pagosa Springs, CO, 81147 · One of the best hot springs in the world. · The world's deepest aquifer by Guinness World Records. · Certified Great Place to Work May 2024-May 2025. Your mission: Should you choose to accept it… The Food & Beverage Director provides leadership and management of the Food & Beverage Division by establishing quality plans which result in the long-range continued growth and profitability of the division and resort. The ideal candidate will lead a culture that inspires associates to be caring, engaged and focused on creating memorable experiences for our guests. The food in our outlets will support the vitality of our guests, leaning into making options that are health-forward, while still providing familiar cuisine for all of our guests to enjoy. Where you can make an impact: Ensure friendly, efficient service across all F&B outlets, including Restaurant, Room Service, Lounge, Market, and Banquets. Manage budgeted payroll, overhead costs, and improve sales revenue to meet or exceed goals. Lead and organize daily Food & Beverage operations, ensuring high-quality food and service. Foster a positive work environment, developing and supporting the F&B team. Continuously improve guest and employee satisfaction by addressing feedback. Function as a Chef when needed, providing culinary expertise and support. What Sets You Apart: Education/Formal Training: High school diploma or equivalent required; a degree in hospitality management, culinary arts, or a related field is preferred. Experience: 5-7 years of food and beverage management experience, with at least 3 years in a leadership role in a resort or hospitality setting. Knowledge/Skills: Proven leadership and team management skills. In-depth knowledge of food and beverage operations, including restaurant, banquet, and bar management. Strong financial acumen with experience in budgeting, cost control, and revenue management. Excellent communication and customer service skills. Ability to thrive in a fast-paced environment, with a strong focus on multitasking and problem-solving. Culinary expertise and the ability to function as a Chef when required. Must be able to travel to The Springs Resort & Spa. Where benefits shape a better life: Free rentals for ski equipment, tubes, kayaks, paddle boards, discounts on rafting and Hot Air Balloon rental discounts. Free professional theater tickets. $300 Experiential Fund (only for Full time) $200 housing stipend (only for full time) Soaking, bring up to 8 friends or family. Local shopping discounts. Food discounts, 30% on Wednesdays and 20% on other days. Extra income on guest shout outs. The ability to get hotel discounts in Texas. We own and manage hotels in Houston and San Antonio. Why Our Team Members Build Long-Term Careers with Us: Career Growth Opportunities Fast-Paced Environment Making a positive Impact on Guests Employee Benefits and Perks Opportunities for Training and Development To learn more about us: · ************************ · Instagram - pagosahotsprings If you have any questions reach out to Tom Sottek @ **************************** #J-18808-Ljbffr

We are seeking an exceptional General Manager to lead the opening and oversee the daily operations of a high-end French Mediterranean restaurant and champagne lounge in downtown Washington, D.C. This exquisite venue aims to attract and serve the international community that DC encompasses and redefine fine dining with an opulent ambiance, refined cuisine, and world-class service. Adding to the allure, the restaurant will feature a world-renowned, top French chef, celebrated globally for his extraordinary culinary artistry. His unparalleled skills and innovative approach will make the restaurant a true culinary landmark, elevating it to the forefront of the global fine dining scene. As the General Manager, you will be at the forefront of creating a one-of-a-kind guest experience, establishing impeccable standards, and positioning the restaurant as a premier destination for luxury dining and sophisticated social gatherings. This is an extraordinary opportunity to join from the ground up, bringing your extensive expertise in luxury dining and hospitality to a high-profile role. You will have the chance to shape and elevate an iconic new establishment in D.C.'s vibrant culinary scene, catering to a discerning clientele and setting new benchmarks for excellence in service, quality, and ambiance. Key Responsibilities Operational Excellence Oversee all aspects of daily restaurant operations, ensuring that all established systems, processes, and standards are rigorously upheld to provide a seamless, high-quality guest experience. Maintain an unwavering commitment to consistent quality improvement, championing best practices and encouraging all managers to elevate their performance. Leadership & Team Development Build, mentor, and lead a high-performance team across all areas (front-of-house, kitchen, and support staff) that exemplifies professionalism and luxury service. Act as a role model for other managers and staff, driving them to excel and take pride in delivering an unforgettable dining experience. Mentor and develop managers and staff, fostering individual growth, advancement opportunities, and a culture of care and collaboration. Guest Experience Foster an environment of exceptional service, treating all guests and staff in a way that upholds the restaurant's high standards and reputation. Personally ensure that VIPs and high-profile guests receive a memorable experience, handling escalated issues with grace and professionalism to turn challenges into positive outcomes. Sales & Financial Management Manage budgets and financial performance to meet revenue goals while maintaining the balance between profitability and exceptional guest and staff experiences. Follow established budget guidelines, making financially sound decisions in alignment with P&L expectations. Prudently adjust actions to maximize profitability, consistently monitoring inventory, cost control, and expense management for optimal financial results. Strategic & Long-Term Decision Making Make strategic decisions that align with the long-term interests of the restaurant, focusing on sustainable growth and enhancement of the venue's reputation. Seek new opportunities to improve operations and elevate the guest experience, always with a focus on enhancing quality, service, and brand image. Brand & Culture Development Partner with ownership to maintain the restaurant's unique blend of French Mediterranean influences, ensuring it reflects the desired image and elevates the restaurant's standing as a top luxury dining destination. Consistently communicate goals, concerns, and updates with ownership, fostering transparency and collaboration in support of the restaurant's objectives. Compliance & Safety Ensure full compliance with health, safety, and licensing regulations, creating a safe, welcoming environment for guests and staff alike. Uphold all company policies and legal requirements without exception, promoting a culture of safety, integrity, and accountability. Reputation & Integrity Uphold the restaurant and ownership's reputation, demonstrating an exemplary work ethic and professional conduct. Work with a proprietary mindset, always acting in the best interest of the restaurant's image and standing in the community. Qualifications 7+ years of experience as a General Manager or senior management role in luxury dining or fine-dining restaurants. Proven track record of achieving high guest satisfaction, building strong teams, and meeting financial targets. Exceptional leadership, organizational, and interpersonal skills with a passion for guest experience and luxury service. Strong knowledge of financial management, cost control, and budgeting. Bilingual proficiency in French is preferred; fluency in Italian or Spanish is also highly valued. Familiarity with French Mediterranean cuisine or similar high-end dining experience preferred. Perks Be part of a premier restaurant at its inception, redefining luxury dining in D.C. Competitive salary with performance-based incentives. Opportunities for career growth and development within an elite culinary brand.

TheMilVet is partnered with PE clients who are consolidating fragmented industries across America. These are industries that have no national presence or brands that dominate the market. Our PE partners create value through consolidation and quickly scaling the core business in a high growth environment. As an example, a sister portco in this fund grew its revenue from $0 to $2B in 4 years and after 300+ acquisitions. For more information about his strategy, we've included an article from the Harvard Business Review . Private Equity Needs a New Talent Strategy Our clients enter a market through acquisition, hire a leader to be its champion for growth [the General Manager], and begin to rapidly scale the local market. As the new market grows, they search for other local complementary businesses to tie under the newly hired GM. Assuming performance, the goal is for the new GM to grow into the market leader responsible for multiple companies. This PE client is a top-decile private equity fund with a long history of successful investments in professional, residential, and tech services. This specific holding company is an investment out of its 9th fund, which will have ~$4.5 billion of committed capital and is focused on acquiring and growing residential home services companies. Company revenue has grown from $0 to $400M in 12 months. Their executive leaders who are building this firm are experienced PE operators and represent an all-star team. Past GM hires have included high performing Veterans with strong leadership skills and next-level execution abilities. Military profiles include leaders from Special Forces, Ranger Regiment, the nuclear Navy, USMC Infantry and MARSOC, etc. Position Details: This is an opportunity to be a General Manager at one of the company's partner brands. The GM will oversee all aspects of a location's day-to-day operations; the person is the ‘sunrise and sunset' for the entire business. The GM will drive growth, performance metrics, create an amazing workplace culture and develop all staff and management, constantly striving to be a world-class operator and helping others to do the same. You will own the full operating P&L of a specific geography in the continental US and will be responsible for driving organic growth of the business. You will be supported by regional presidents, partner services teams that work at the holding company level, and adjacent business CEOs. Additional primary responsibilities will include: Successful integration of tuck-in acquisitions that occur in your market area Hiring and managing business leaders within your company Partnering with peer CEOs to ensure that best practices are shared across the full platform Working with peers and leadership to share best practices Your Professional Qualifications: Strong academic profile. Can be right out of MBA or have 2-3 years experience in finance, sales, operations, etc. Key attributes for the right hire: Unmatched will to win as a team Ownership mentality Growth mindset Able to identify opportunities, motivate employees, and create a culture of growth Data-driven decision making KPI focused Servant leader mindset History of building great teams of A-players with high retention Enjoys building a team-first mentality Bias for action History of operating at high pace of play Deep respect for blue-collar workers Compensation: Mid - Upper $200Ks OTE Performance-based equity Industry-leading benefits package

Aramark Student Nutrition provides food and nutrition services to over 350 school districts in the U.S. It offers public and private education institutions a variety of dining options including breakfast and lunch programs, after-school snacks, catering, nutrition education and retail operations. We partner with schools to create culinary experiences that propel students to success. Our goal is to provide healthy, nutritional meals with a stellar dining experience for our communities. For more information on Aramark's Student Nutrition food service programs, please visit Aramark Student Nutrition. The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. COMPENSATION: The salary for this position is $85,000.00 to $90,000.00, depending on circumstances including an applicant's skills and qualifications, certain degrees and certifications, prior job experience, market data, and other relevant factors. Additional compensation may include a bonus or commission (if relevant). This is Aramark's good faith and reasonable estimate of the range of compensation for this position as of the time of posting. BENEFITS: Aramark offers a wide array of comprehensive benefit programs and services including medical, dental, vision, and work/life resources to our benefits-eligible salaried Aramark employees. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Salaried eligible benefits may vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. Job Responsibilities Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance • Ensure food services appropriately connects to the Executional Framework • Coach employees by creating a shared understanding about what needs to be achieved and how to execute • Reward and recognize employees • Ensure safety and sanitation standards in all operations Client Relationship • Identify client needs and effectively communicate operational progress Financial Performance • Adopt Aramark process and systems • Build revenue and manage budget, including cost controls regarding food, beverage and labor • Ensure the completion and maintenance of P&L statements • Achieve food and labor targets • Manage resources to ensure quality and cost control within budgetary guidelines Productivity • Implement and maintain Aramark agenda for both labor and food initiatives • Create value through efficient operations, appropriate cost controls and profit management • Full compliance with Operational Excellence fundamentals, including food and labor • Direct and oversee operations related to production, distribution and food service Compliance • Maintain a safe and healthy environment for clients, customers and employees • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development • Develops operational component forecasts and can explain variances. Responsible for components accounting functions. • Ensures that requirements for appropriate sanitation and safety levels in respective areas are met • Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control, labor management and employee training • Recruits, hires, develops and retains front line team. • Conducts period inventory • Maintains records to comply with ARAMARK, government and accrediting agency standards • Interacts with Client Management and maintains effective client and customer relations at all levels with client organization • May participate in sales process and negotiation of contracts • Looks for opportunities to implement new products and services which support sales growth and client retention Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility) • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Requires at least 4 years of experience • Requires at least 1-3 years of experience in a management role • Requires previous experience in food service • Requires a bachelor's degree • Strong communication skills • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships • Ability to demonstrate excellent customer service using Aramark's standard model • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. • Must be able to stand for extended periods of time. #J-18808-Ljbffr

General Manager - Ometeo (Long Shot Hospitality) Exciting leadership opportunity with Ometeo and the Long Shot Hospitality family-recent winners of the 2024 RAMMY Award for Restaurateurs of the Year! We are seeking a General Manager with fine dining and high-volume experience to lead our team at Ometeo. Who We're Looking For: The ideal candidate is a dynamic hospitality leader with: ✔ 3-5 years of restaurant management experience and at least 2 years as a GM ✔ Proven success in high-volume restaurant leadership and financial performance ✔ A track record of team building and fostering a strong restaurant culture ✔ Exceptional coaching and mentoring skills ✔ Above-average food & beverage knowledge ✔ Deep understanding of restaurant operations and guest experience We're looking for passionate, professional, and positive leaders who are enthusiastic about hospitality and eager to build strong community connections. About Ometeo: Ometeo is Northern Virginia's go-to spot for a fresh, fun, and elevated take on Tex-Mex cuisine. Inspired by flavors from West Texas to the Gulf Coast, our culinary approach respects tradition while embracing innovation. Led by award-winning chefs Kyle Bailey and Top Chef winner Gabe Erales, we focus on: ✔ Thoughtfully sourced ingredients ✔ Expertly crafted food & cocktails ✔ Warm, welcoming hospitality Our goal? To be one of the best and most unique dining experiences in the DMV. Why Join Long Shot Hospitality? Long Shot Hospitality is a DC-based, award-winning restaurant group known for creating standout dining experiences. We foster a supportive team environment with room for growth-this is an excellent opportunity for an ambitious leader to thrive in a growing company. What We Offer: ✔ Competitive salary (commensurate with experience) ✔ Quality-of-life scheduling ✔ Two weeks paid time off + 5 sick days ✔ Bi-annual bonus structure ✔ Company healthcare plan ✔ 50% company-wide dining discount ✔ Parking benefits ✔ Daily shift meal ✔ Strong leadership support & growth opportunities Ometeo is an equal opportunity employer. If you're ready to take on your next challenge and be part of something special, we'd love to meet you! Apply Now: Submit your resume and a brief cover letter explaining why you're the right fit for Ometeo. Follow us on Instagram: @ometeotexmex Learn more: ******************** If you have any questions or are interested in any other Long Shot Hospitality job opportunities, please email ******************************* ******************************************************************************************************* ****************************************************************************************************** ***************************************************************************** ******************************** ****************************************************************************************************

Become part of Restaurant Associates, the industry's leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards , This is R/A ! Job Summary Working as a Resident General Manager, you are responsible for managing a large multi-unit corporate dining account. You will provide mentorship and motivation to the associates. You will offer overall planning and direction within your accounts to achieve operations and financial goals. Key Responsibilities: Coordinate day-to-day operations for a multi-unit corporate dining account. Audit units to ensure conformance with the Company, government, and accrediting agency standards, regulations, and codes regarding food storage, preparation, sanitation, and record keeping. Effectively manage and lead a team of associates in multiple locations while maintaining strong client relations, ensuring that the food offered to the customers is of outstanding quality. Manage planning, budget analysis, and reporting for the account. Interpret and ensure compliance with policies, procedures, and guidelines to promote their consistent application. Be proficient in all aspects of foodservice management, with a proven track record of success. Take proactive and positive approaches; interact professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers. Embrace excellence in customer service for both internal and external customers; have excellent verbal and written communication and customer service skills. Demonstrate initiative and good judgment in assisting customers, clients, peers, and subordinates. Exhibit a high level of resilience during stressful periods and the ability to handle last-minute changes. Ensure consistent and fair administration of personnel policies. Preferred Qualifications: Bachelor's degree required. Strong leadership and communication skills. 5+ years' experience in food service within corporate dining, education, healthcare, or military. Financial and business insight. Demonstrate a strong ability to think critically, with a focus on implementing and evaluating action plans. Ability to travel between local accounts. Excellent computer skills, including advanced spreadsheet and proficiency at learning software. Strong analytical and organizational skills. Ability to multitask and prioritize in a fast-paced, dynamic work environment. Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information. Req ID: 1375181 Restaurant Associates Michael Abbey [[req_classification]]

Who We Are Since opening our doors in 1992, we have dedicated ourselves to creating exhilarating moments and enduring memories. To do so, we bring our core values to your table every day: Culinary Excellence, Sustainable Seafood, Southern Hospitality, Company Culture, and Philanthropy are what make Truluck's, Truluck's. Our restaurant managers play a key role in the delivery of these core values. We are here to make good things happen for other people. We are currently seeking Fine Dining Service Manager candidates who will dedicate themselves to exceptional hospitality as a member of our leadership team. The Restaurant Manager leads multiple departments and assists the General Manager in the overall leadership of the restaurant. Successful candidates must have a minimum of five (5) years' experience in a leadership-type role within the high-end restaurant industry. This is a once-in-a-career opportunity to join an award-winning organization! Successful candidates must have previous hospitality experience, a proven history of professionalism, accountability, and team commitment. We are actively looking for someone who is high energy and has the talent and drive of a General Manager. We are looking for the best fine dining leaders in the DC area! We have attracted the best pros in the business to our teams over the years. Our leadership operates from a position of support which creates one of the best work environments of our people's lives. If you are a restaurant professional in the DC area, with serious talent, and are ready to take your career to the next level, come work with us. Why us? At Truluck's, we make choices that honor the plate, the palate, and the planet. We practice TRU Sustainability, by maintaining an unwavering commitment to serving the highest-quality sustainable seafood. We will never serve endangered, overfished species, and we always follow Ocean Conservancy guidelines. Our Florida Stone Crab is captured by our team of professional crabbers, and our produce is sourced from local growers whenever possible.

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). • Applies knowledge of all laws, as they relate to an event. • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. • Adheres to and reinforces all standards, policies, and procedures. • Maintains established sanitation levels. • Manages departmental inventories and maintains equipment. • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. • Schedules banquet service staff to forecast and service standards, while maximizing profits. • Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams • Sets goals and delegates tasks to improve departmental performance. • Conducts monthly department meetings with the Banquet team. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Ensures employees understand expectations and parameters. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • Participates in the development and implementation of corrective action plans. • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. • Attends and participates in all pertinent meetings. The salary range for this position is $88,000 to $118,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

45K to 55K yearly salary Restaurant Manager This Dunkin' Donuts restaurant is independently owned and operated under a franchise granted by DD Franchising LLC. You are applying for work with a franchisee of Dunkin' Donuts, not Dunkin' Brands, Inc., Dunkin' Donuts or any of their affiliates. Any information you submit will be provided solely to the franchisee. If hired, the franchisee will be your only employer. Franchisees are independent business owners who are solely responsible for their own employees and set their own wage and benefit programs that can vary among franchisees. The Dunkin' Donuts trademarks, logos and designs are trademarks of DD IP Holder, LLC. Used under license. Summary A Restaurant Manager is generally responsible for providing strong, positive leadership to his/her team to deliver great and friendly guest experiences, operational excellence and for helping to build profitable top line sales. They are responsible for the overall operation of the restaurant according to Dunkin' Donuts standards, franchisee standards and in compliance with all applicable laws. Responsibilities Include Team Environment * Hire, train and develop their employees * Communicate job expectations to their employees * Plan, monitor, appraise and review their employees' job performance * Provide coaching and feedback; disciplines when appropriate Operational Excellence * Create and maintain a guest first culture in the restaurant * Ensure all shifts are appropriately staffed to achieve guest service goals * Maintain safe, secure, and healthy environment by following and enforcing safety, food safety, and sanitation guidelines; comply with all applicable laws * Ensure Brand standards and systems are executed * Prepare and complete action plans; implement production, productivity, quality and guest service standards * Complete audits and implement plans to drive system improvements Profitability * Control costs to help maximize profitability * Execute all in-restaurant marketing promotions in a timely manner * Execute new product roll-outs including team training, marketing and sampling * Set sales goals and track results Skills/Qualifications * Fluent in English * Math and financial management * Restaurant, retail, or supervisory experience * At least 18 years of age (where applicable) * High School diploma, or equivalent Competencies Guest Focus * Understands and exceeds guest expectations, needs and requirements * Develops and maintains guest relationships * Displays a sense of urgency with guests * Seeks ways to improve guest satisfaction; asks questions, commits to follow-through * Resolves guest concerns by following Brand recommended guest recovery process Passion for Results * Sets and maintains high standards for self and others, acts as a role model * Consistently meets or exceeds goals * Contributes to the overall team performance; understands how his/her role relates to others * Sets, prioritizes and maintains focus on important activities * Reads and interprets reports to establish goals and deliver results * Seeks ideas and best practices from other individuals, teams, and networks and applies this knowledge to achieve results Problem Solving and Decision Making * Identifies and resolves issues and problems * Uses information at hand to make decisions and solve problems; includes others when necessary * Identifies root cause of a problem and implements a solution to prevent from recurring * Empowers others to make decisions and resolve issues Building Effective Teams * Identifies and communicates team goals * Monitors progress, measures results and holds others accountable * Creates strong morale and engagement within the team * Accepts responsibilities for personal and team commitments * Recognizes and rewards employee's strengths, accomplishments and development * Listens to others, seeks mutual understanding and welcomes sharing of information, ideas and resources Conflict Management * Seeks to understand conflict through active listening * Recognizes conflicts as an opportunity to learn and improve * Resolves situations using facts involved, ensuring consistency with policies and procedures * Escalates issues as appropriate Developing Direct Reports and Others * Works collaboratively with employees to create individual development plans to strengthen employee's knowledge and skills * Regularly discusses progress towards goals, reviews performance and adjusts development plans accordingly * Provides challenging assignments for the purpose of developing others * Uses coaching and feedback opportunities to improve performance * Identifies training needs and supports resources for development opportunities Business and Financial Acumen * Understands guest and competition; translates and applies own expertise to address business opportunities * Approaches situations with an innovative mind and looks beyond the obvious to deliver solutions and implement change * Has a working knowledge of profit and loss and other key financial measurements in order to identify business trends, make adjustments accordingly and set goals * Understands, analyzes and communicates the key performance/profit levers and manages to these measures

Essential Duties and Responsibilities Acts as Special Events Department liaison between client and Director of Sales and Sales Managers after the point of contracting, keeping constant communication with the client and ensuring all elements of the event and service are understood and executed prior to client arrival onsite. Supervise the Catering Service Operation including Service Manager, Banquet Captain, Servers, Bartenders, and back of house service staff (excluding kitchen) Demonstrates comprehensive knowledge of food and beverage preparations, fine dining, strong food and wine knowledge and sequence of service. Communicates regularly with F&B department liaison on menu availability, updates, and ensures proper service standards and equipment at the event. Creates and manages BEOs within the venue's booking system. Updates BEOs for Clients based on upsells, changes, and final event details and ensures final BEOs are signed and distributed to the Operational Managers prior to the start of each event. Creates staffing requests for all internal and external departments and ensures proper staffing levels are achieved prior to each event. Maintains deep catalogue of relationships with outside vendors and specialists that lead to preferred venue pricing to provide clients with easy access to upsell opportunities. Develops strong working understanding of event production needs and capabilities and assists the Production department with all aspects needed for an event. Coordinate all aspects of operational set-up and break down of events (equipment needs, rental needs, and station set-up Manage staff hours on site to ensure we are not exceeding our budget Oversee attendance according to schedules, adjust and reassign responsibilities, as necessary, in order to provide quality service during functions. Conduct Event Pre-Shift with onsite Managers and Team Members. Verify Deposit / Payments tracking schedules and ensures event is paid in full prior to the start of the event. Responsible for taking payment night of the event for all on-site additions and upsells. Proper execution and completion of all post event paperwork: Party Recap Sheet, Captain's Report and Receipts Generate weekly calendar of client meetings and sales prospect to review with Director of Sales on a weekly basis Oversee preparation of monthly activity and sales reports Develop creative sales proposals, generate/track contracts and work with Executive Chef to develop customized menus to meet client needs and financial goals of our client Conduct facility tours and "tastings" for clients as necessary to secure business. Conduct Weekly BEO Meetings with F&B, Operations and Production teams to review and have a thorough understanding of all Service Order Confirmations Maintain strict timelines for information exchange between the Client and the Food and Beverage department and Operations Order and maintain all event equipment and inventory, providing biweekly par levels to Director of Sales Obtain permits as needed Perform other duties, projects and reports as assigned by the Director of Sales as deemed necessary to the growth of the business Supervisory Responsibilities Manages and works in tandem with the Director of Sales, Food & Beverage Director to supervise the Food & Beverage operation as needed. The Manager carries out supervisory responsibilities in accordance with ASM Global's policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Relationships and client history within Washington D.C. , Fairfax County, and surrounding area events and businesses Minimum of 5 to 7 years catering sales experience, preferably with high volume property required Minimum of three (3) years of supervisory experience necessary to be considered Strong organizational and time management skills a must Must be able to multi-task, prioritize and meet deadlines Extraordinary sales background including strong client base and must have sound negotiating abilities Diverse background in food and beverage industry, primarily in large banquet facility Strong Microsoft office skills to include, Word, Excel and Outlook Excellent verbal and written communication skills Ability to work extended work hours/days on your feet Position does require you to work Irregular hours including nights and weekends, as dictated by catered events schedule High School diploma or equivalent required; Degree in business or related field preferred at an accredited institution preferred Skills and Abilities Excellent organizational and planning skills Ability to motivate and foster a strong relationship with food & beverage and core venue staff Excellent communication and interpersonal skills Strong customer service orientation Must be a "Self-Starter" and have the ability to work with limited supervision Ability to interact with all levels of staff Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays Ability to travel as needed Computer Skills Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) programs. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; be able to communicate effectively during a strenuous schedule. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Free employee parking.

Essential Duties and Responsibilities * Acts as Special Events Department liaison between client and Director of Sales and Sales Managers after the point of contracting, keeping constant communication with the client and ensuring all elements of the event and service are understood and executed prior to client arrival onsite. * Supervise the Catering Service Operation including Service Manager, Banquet Captain, Servers, Bartenders, and back of house service staff (excluding kitchen) * Demonstrates comprehensive knowledge of food and beverage preparations, fine dining, strong food and wine knowledge and sequence of service. Communicates regularly with F&B department liaison on menu availability, updates, and ensures proper service standards and equipment at the event. * Creates and manages BEOs within the venue's booking system. Updates BEOs for Clients based on upsells, changes, and final event details and ensures final BEOs are signed and distributed to the Operational Managers prior to the start of each event. * Creates staffing requests for all internal and external departments and ensures proper staffing levels are achieved prior to each event. * Maintains deep catalogue of relationships with outside vendors and specialists that lead to preferred venue pricing to provide clients with easy access to upsell opportunities. * Develops strong working understanding of event production needs and capabilities and assists the Production department with all aspects needed for an event. * Coordinate all aspects of operational set-up and break down of events (equipment needs, rental needs, and station set-up * Manage staff hours on site to ensure we are not exceeding our budget * Oversee attendance according to schedules, adjust and reassign responsibilities, as necessary, in order to provide quality service during functions. * Conduct Event Pre-Shift with onsite Managers and Team Members. * Verify Deposit / Payments tracking schedules and ensures event is paid in full prior to the start of the event. Responsible for taking payment night of the event for all on-site additions and upsells. * Proper execution and completion of all post event paperwork: Party Recap Sheet, Captain's Report and Receipts * Generate weekly calendar of client meetings and sales prospect to review with Director of Sales on a weekly basis * Oversee preparation of monthly activity and sales reports * Develop creative sales proposals, generate/track contracts and work with Executive Chef to develop customized menus to meet client needs and financial goals of our client * Conduct facility tours and "tastings" for clients as necessary to secure business. * Conduct Weekly BEO Meetings with F&B, Operations and Production teams to review and have a thorough understanding of all Service Order Confirmations * Maintain strict timelines for information exchange between the Client and the Food and Beverage department and Operations * Order and maintain all event equipment and inventory, providing biweekly par levels to Director of Sales * Obtain permits as needed * Perform other duties, projects and reports as assigned by the Director of Sales as deemed necessary to the growth of the business Supervisory Responsibilities Manages and works in tandem with the Director of Sales, Food & Beverage Director to supervise the Food & Beverage operation as needed. The Manager carries out supervisory responsibilities in accordance with ASM Global's policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience * Relationships and client history within Washington D.C. , Fairfax County, and surrounding area events and businesses * Minimum of 5 to 7 years catering sales experience, preferably with high volume property required * Minimum of three (3) years of supervisory experience necessary to be considered * Strong organizational and time management skills a must * Must be able to multi-task, prioritize and meet deadlines * Extraordinary sales background including strong client base and must have sound negotiating abilities * Diverse background in food and beverage industry, primarily in large banquet facility * Strong Microsoft office skills to include, Word, Excel and Outlook * Excellent verbal and written communication skills * Ability to work extended work hours/days on your feet * Position does require you to work Irregular hours including nights and weekends, as dictated by catered events schedule * High School diploma or equivalent required; Degree in business or related field preferred at an accredited institution preferred Skills and Abilities * Excellent organizational and planning skills * Ability to motivate and foster a strong relationship with food & beverage and core venue staff * Excellent communication and interpersonal skills * Strong customer service orientation * Must be a "Self-Starter" and have the ability to work with limited supervision * Ability to interact with all levels of staff * Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays * Ability to travel as needed Computer Skills Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) programs. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; be able to communicate effectively during a strenuous schedule. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Free employee parking.

B. F. Saul Company Hospitality Group is a subsidiary of the largest private real estate company in the Washington, D.C. area, and has been in operation for over 130 years. The Hospitality Group operates a portfolio of more than 20 business class hotels with top brands from Intercontinental Hotel Groups, Marriott International, Hilton, and Best Western Hotels: along with The Watermark Hotel, The Hay-Adams Hotel, and Perch Putt. These properties are operated by a team of more than 1,000 enthusiastic hospitality professionals! Join our team as our new Assistant Bar Manager contributing to the success for a new bar and lounge concept for The Watermark Hotel in Tysons Corner, VA. As a leading owner and operator in the Hospitality industry, we are committed to providing an unmatched career experience and are committed to the success and development of our team members. The 300-unit Watermark Hotel - Tysons is an upscale, all-suite facility with a chef driven restaurant, cocktail bar, outdoor patios, 1,600 square feet of meeting space and a breakfast café. The property is owned by Capital One Financial and operated by the B. F. Saul Company Hospitality Group. The Assistant Bar Manager is vital to executing successful shifts on the floor by being hands on and engaged in all areas of the new bar and lounge concept. This role is well suited for an individual that has previously worked in a free standing, trendy, Cocktail Bar/Upscale Restaurant and Boutique Hotel setting. The Assistant Bar Manager is an advocate and ambassador of stellar service creating memories. Proactively tending to the needs of our guest through attention to detail, positive guest interactions and knowledge of mixology and restaurant operations. A key component of this role will be an outgoing genuine personality with the ability to multi-task and lead and inspire the team. The Assistant Bar Manager will have a keen understanding of financial responsibilities, driving business through marketing and restaurant/bar trends. B. F. Saul Company Hospitality Group invites you to take your career to the next level! As a leading Owner and Management Company in the Hospitality Industry, our commitment to our team is in our “One Team!” values. Our integrated approach in obtaining top talent ensures key players who are committed to their professional and personal development represent our hotels, have a sound understanding of the industry, and possess significant attributes to enhance our culture. Joining our team says you are committed to guest satisfaction and promise to uphold the highest level of integrity.RESPONSIBILITIES - Include but not limited to: Create, practice and reinforce steps of service, hospitality and training standards Be present and active in the service area throughout duration of shift Serves as a liaison between the front and back of the house during the assigned shift Attends and leads pre-shift meetings Promotes collaboration and a positive, professional work environment. Knowledgeable about all SOP's related to F&B service Assures the sanitary, health standards and orderly appearance of all physical elements in the dining area and taking the appropriate measures by correcting or following through with work orders. Make suggestions to improve procedures or layouts to better facilitate service in any way possible Ensure all legal requirements are consistently followed for food safety and the sale/ consumption of alcoholic beverages Assures that all standard operating procedures for revenue and cost control are in place and consistently followed Any other task as deemed necessary Curate Bar and Beverage Program Management including menu development, cost and cocktail creation Working with our chef and kitchen team to create a specialty cocktail menu that pairs with our seasonal menus Create and exude high standards of hospitality with all guests Interacting with guests to develop loyalty and constant feedback loops on the beverage program Recruiting, interviewing, hiring, and training bar and lounge staff Establishing bar and lounge SOPs including safe handling standards, cleanliness and safety and ensuring staff is following all food control and safety regulations Creating employee schedules Contributing to the P&L by analyzing costs vs sales and profitability Achievement of budgeted food sales, beverage sales, labor costs and profitability. Manage inventory, negotiate with vendors, order supplies and adhere to budget QUALIFICATIONS: Must be organized, detail-oriented and thorough in matters of administration. Must have the ability to communicate effectively with all levels within and outside the organization and be able to solve problems with team members and guests. Must be able to manage multiple priorities in a fast-paced environment. At least 5 years of cocktail bar/upscale restaurant experience. A self-starting personality with an even disposition and a great sense of humor is a must. Extraordinary creativity and innovation skills in regard to mixology and beverage trends. Superior knowledge of food and beverage and the ability to forecast trends. Ability to work bar/lounge hours (weekends, holidays, evenings). Must be a hands-on leader and work the floor. Physical: Ability to lift, push and pull up to 50 pounds on a consistent basis throughout shift. Education: High school diploma or GED preferred BENEFITS: Well-Being Benefits Health Insurance Dental & Vision Insurance Short & Long Term Disability Vacation Policy Weekly Pay Complimentary Parking onsite Long Term Planning: 401(k) Retirement Program Paid Life Insurance Tuition Reimbursement Team Member Programs: Our Big 3 Mission Statement Leaders of the Month/Year Annual Performance Appraisals and Wage Increase Opportunities Annual Team Member Banquets Annual Team Member Engagement Survey Discounted Room Rates for Team Members, Family and Friends B. F. Saul Company Hospitality Group is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled

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

Forrest Solutions is seeking a dynamic Hospitality-Driven Operations Manager to oversee our Hospitality/Front of the House & Office Services departments. This pivotal role is perfect for a passionate hospitality professional who thrives in a fast-paced environment, excels in event management, and leads with a client-focused approach. About the Role: As the Operations Manager, you will be responsible for ensuring the seamless execution of catering events, overseeing office services, and maintaining the highest quality standards. You will lead a dedicated team of 5-6 associates and work closely with clients to curate exceptional experiences. This role also involves managing the print team, ensuring adherence to firm-wide quality control standards and completion timelines. Key Responsibilities: Catering & Hospitality Leadership: Coordinate and oversee all aspects of catering events, including menu planning, staffing, procurement, and logistics. Barista Services: Oversee and ensure the smooth operation of barista services, including coffee and beverage preparation. Experience in barista services is highly valued. Client Relations: Conduct consultations to understand client needs and provide tailored catering solutions. Team Management: Hire, train, schedule, and evaluate catering and office services staff, fostering a culture of excellence. Event Execution: Serve as the primary point of contact (alongside the Hospitality Lead) for clients during events, ensuring smooth operations and immediate issue resolution. Operational Oversight: Supervise the Office Services department, including print team operations, with a focus on quality control and efficiency. Compliance & Quality Control: Ensure all hospitality and office service operations comply with health, safety, and sanitation regulations. Budget & Performance Management: Monitor costs, adhere to firm budgets, and analyze performance metrics to drive continuous improvement. Strategic Collaboration: Partner with firm leadership and Forrest Solutions leadership teams to report on performance, financials, and strategic account reviews. What We're Looking For: Hospitality Expertise: Proven experience in hospitality management, including event planning and execution. Barista Experience: Hands-on experience in barista services, including coffee preparation and beverage management. Leadership & Team Development: Strong leadership skills with experience managing and mentoring teams. Operational Excellence: Ability to oversee multiple projects, maintain organization, and ensure seamless service delivery. Client-Centric Mindset: Passion for providing outstanding customer service and fostering positive client relationships. Financial & Strategic Acumen: Understanding of budgeting, cost control, and performance analysis. Tech-Savvy: Proficiency in Microsoft Office Suite (Outlook, Excel, Word, PowerPoint) and other relevant technology. Compliance Knowledge: Familiarity with food safety, sanitation regulations, and industry best practices. Why Join Forrest Solutions? At Forrest Solutions, we believe in creating exceptional experiences-for our clients, employees, and partners. We foster a culture of innovation, collaboration, and excellence. This is an opportunity to lead a talented team, grow within a dynamic organization, and make a meaningful impact in the hospitality and corporate services space. Equal Opportunity Employer Statement: Forrest Solutions is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. We do not discriminate based on race, color, religion, sex, national origin, age, disability, veteran status, genetic information, sexual orientation, gender identity, or any other protected status under applicable laws. Join us in shaping exceptional experiences! Apply today!

The Food Service Director is a management position responsible for developing and executing dining solutions to meet customer needs and tastes. Oversees and manages dining operations where customers order prepared foods from a menu. Job Responsibilities Leadership • Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. • Ensure food services appropriately connects to the Executional Framework. • Coach employees by creating a shared understanding about what needs to be achieved and how to execute. • Reward and recognize employees. • Ensure safety and sanitation standards in all operations. Client Relationship • Identify client needs and effectively communicate operational progress. Financial Performance • Adopt Aramark process and systems. • Build revenue and manage budget, including cost controls regarding food, beverage and labor. • Ensure the completion and maintenance of P&L statements. • Achieve food and labor targets. • Manage resources to ensure quality and cost control within budgetary guidelines. Productivity • Implement and maintain Aramark agenda for both labor and food initiatives. • Create value through efficient operations, appropriate cost controls and profit management. • Full compliance with Operational Excellence fundamentals, including food and labor. • Direct and oversee operations related to production, distribution and food service. Compliance • Maintain a safe and healthy environment for clients, customers and employees. • Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, wage and hour. Key Responsibilities • Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development. • Develop operational component forecasts and can explain variances. Responsible for components accounting functions. • Ensure that requirements for appropriate sanitation and safety levels in respective areas are met. • Coordinate and supervise unit personnel regarding production, merchandising, quality and cost control, labor management and employee training. • Recruit, hire, develop and retain front line team. • Conduct period inventory. • Maintain records to comply with ARAMARK, government and accrediting agency standards. • Interact with Client Management and maintain effective client and customer relations at all levels with client organization. • May participate in sales process and negotiation of contracts. • Look for opportunities to implement new products and services which support sales growth and client retention. Additional Responsibilities • Manage the front of the house of the dining operation (Cafeteria/ Residential Dining Facility). • Develop and implement food service plans aligned with the client's mission and vision, to include sustainable practices. At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications • Requires at least 4 years of experience. • Requires at least 1-3 years of experience in a management role. • Requires previous experience in food service. • Requires a bachelor's degree or equivalent experience. • Strong communication skills. • Ability to develop and maintain effective client and customer rapport for mutually beneficial business relationships. • Ability to demonstrate excellent customer service using Aramark's standard model. • Ability to maintain an effective working relationship with other departments to a unified food service experience for all customers. • Requires occasional lifting, carrying, pushing, and pulling up to 50 lb. • Must be able to stand for extended periods of time. About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. #J-18808-Ljbffr

Directs and motivates team while personally assisting in providing high quality service based on requirements and standards. Monitors and controls financial and administrative responsibilities including asset protection. Provides clear and concise communications to everyone having ownership in the success of the event. Identifies training opportunities and plans a strategy to accomplish goals. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 2 years experience in the event management, food and beverage, or related professional area. CORE WORK ACTIVITIES Managing Banquet Operations • Projects supply needs for the department, (e.g., china, glass, silver, buffet presentations, props). • Applies knowledge of all laws, as they relate to an event. • Understands the impact of Banquet operations on the overall success of an event and manages activities to maximize customer satisfaction. • Adheres to and reinforces all standards, policies, and procedures. • Maintains established sanitation levels. • Manages departmental inventories and maintains equipment. • Uses banquet beverage records to control liquor costs and manage the banquet beverage perpetual inventory. • Schedules banquet service staff to forecast and service standards, while maximizing profits. • Assists team in developing lasting relationships with groups to retain business and increase growth. Participating in and Leading Banquet Teams • Sets goals and delegates tasks to improve departmental performance. • Conducts monthly department meetings with the Banquet team. • Applies and continually broadens knowledge of food and wine pairings and cutting edge cuisine with emphasis on current event trends. • Acts as a liaison to the kitchen staff. • Leads shifts and actively participates in the servicing of events. Ensuring and Providing Exceptional Customer Service • Sets a positive example for guest relations. • Interacts with guests to obtain feedback on product quality and service levels. • Responds to and handles guest problems and complaints. • Empowers employees to provide excellent customer service. • Ensures employees understand expectations and parameters. • Strives to improve service performance. • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement. • Reviews comment cards and guest satisfaction results with employees. Conducting Human Resources Activities • Communicates and executes departmental and property emergency procedures and ensures staff are trained in safety procedures. • Observes service behaviors of employees and provides feedback to individuals. • Monitors progress and leads discussion with staff each period. • Participates in the development and implementation of corrective action plans. • Reviews quarterly Meeting Planner Survey results and participates in the development and implementation of corrective action to address service challenges; focuses on continuous improvement of guest satisfaction. • Attends and participates in all pertinent meetings. The salary range for this position is $61,000 to $79,000 annually. Marriott offers a bonus program, comprehensive health care benefits, 401(k) plan with up to 5% company match, employee stock purchase plan at 15% discount, accrued paid time off (including sick leave where applicable), life insurance, group disability insurance, travel discounts, adoption assistance, paid parental leave, health savings account (except for positions based out of or performed in Hawaii), flexible spending accounts, tuition assistance, pre-tax commuter benefits, other life and work wellness benefits, and may include other incentives such as stock awards and deferred compensation plans. Benefits and incentive compensation may be subject to generally applicable eligibility, waiting period, contribution, and other requirements and conditions. The compensation and benefits information is provided as of the date of this posting. Marriott reserves the right to modify compensation and benefits at any time, with or without notice, subject to applicable law. Marriott International is an equal opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis, such as disability and veteran status, or any other basis covered under applicable law.

Essential Duties and Responsibilities Acts as Special Events Department liaison between client and Director of Sales and Sales Managers after the point of contracting, keeping constant communication with the client and ensuring all elements of the event and service are understood and executed prior to client arrival onsite. Supervise the Catering Service Operation including Service Manager, Banquet Captain, Servers, Bartenders, and back of house service staff (excluding kitchen) Demonstrates comprehensive knowledge of food and beverage preparations, fine dining, strong food and wine knowledge and sequence of service. Communicates regularly with F&B department liaison on menu availability, updates, and ensures proper service standards and equipment at the event. Creates and manages BEOs within the venue's booking system. Updates BEOs for Clients based on upsells, changes, and final event details and ensures final BEOs are signed and distributed to the Operational Managers prior to the start of each event. Creates staffing requests for all internal and external departments and ensures proper staffing levels are achieved prior to each event. Maintains deep catalogue of relationships with outside vendors and specialists that lead to preferred venue pricing to provide clients with easy access to upsell opportunities. Develops strong working understanding of event production needs and capabilities and assists the Production department with all aspects needed for an event. Coordinate all aspects of operational set-up and break down of events (equipment needs, rental needs, and station set-up Manage staff hours on site to ensure we are not exceeding our budget Oversee attendance according to schedules, adjust and reassign responsibilities, as necessary, in order to provide quality service during functions. Conduct Event Pre-Shift with onsite Managers and Team Members. Verify Deposit / Payments tracking schedules and ensures event is paid in full prior to the start of the event. Responsible for taking payment night of the event for all on-site additions and upsells. Proper execution and completion of all post event paperwork: Party Recap Sheet, Captain's Report and Receipts Generate weekly calendar of client meetings and sales prospect to review with Director of Sales on a weekly basis Oversee preparation of monthly activity and sales reports Develop creative sales proposals, generate/track contracts and work with Executive Chef to develop customized menus to meet client needs and financial goals of our client Conduct facility tours and "tastings" for clients as necessary to secure business. Conduct Weekly BEO Meetings with F&B, Operations and Production teams to review and have a thorough understanding of all Service Order Confirmations Maintain strict timelines for information exchange between the Client and the Food and Beverage department and Operations Order and maintain all event equipment and inventory, providing biweekly par levels to Director of Sales Obtain permits as needed Perform other duties, projects and reports as assigned by the Director of Sales as deemed necessary to the growth of the business Supervisory Responsibilities Manages and works in tandem with the Director of Sales, Food & Beverage Director to supervise the Food & Beverage operation as needed. The Manager carries out supervisory responsibilities in accordance with ASM Global's policies and applicable laws. Responsibilities include interviewing, hiring and training employees as well as planning, assigning and directing work, appraising performance, rewarding, disciplining employees in conjunction with Human Resources. Qualifications To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience Relationships and client history within Washington D.C. , Fairfax County, and surrounding area events and businesses Minimum of 5 to 7 years catering sales experience, preferably with high volume property required Minimum of three (3) years of supervisory experience necessary to be considered Strong organizational and time management skills a must Must be able to multi-task, prioritize and meet deadlines Extraordinary sales background including strong client base and must have sound negotiating abilities Diverse background in food and beverage industry, primarily in large banquet facility Strong Microsoft office skills to include, Word, Excel and Outlook Excellent verbal and written communication skills Ability to work extended work hours/days on your feet Position does require you to work Irregular hours including nights and weekends, as dictated by catered events schedule High School diploma or equivalent required; Degree in business or related field preferred at an accredited institution preferred Skills and Abilities Excellent organizational and planning skills Ability to motivate and foster a strong relationship with food & beverage and core venue staff Excellent communication and interpersonal skills Strong customer service orientation Must be a "Self-Starter" and have the ability to work with limited supervision Ability to interact with all levels of staff Ability to work irregular hours as dictated by the event schedule, including nights, weekends and holidays Ability to travel as needed Computer Skills Proficient in Microsoft Office platforms, as well as Adobe Creative Suite, and knowledge of Banquet Event Order (BEO) programs. 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to move around the facility; to stand for long hours during events; be able to communicate effectively during a strenuous schedule. This position may require work inside or outside of the building, as needed by events. Note The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Free employee parking.