Food and beverage manager jobs in Alexandria, Virginia - Page 2Crear alertas

Job DescriptionB. 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! Crystal City is seeking a Lead Cook that has the flexibility to work at Holiday Inn National Airport. This position is responsible for taking a lead role in preparing and cooking food items in accordance with B. F. Saul Company Hospitality Group /brand high quality standards. Provides work direction to other cooks and enforces compliance with health regulations. Helps ensure achievement of overall financial results, guest satisfaction and positive associate elations. Responsibilities: • Food Quality and Production: Accountable for supervising staff to ensure highest level of food quality and production to standards. Responsible for daily line checks, ongoing audits of consistency and quality, and follow up as necessary. Recognizes opportunities for improvement, and implements the necessary changes. Develops standard operating procedures to maximize quality. Ensures food preparation and delivery standards are met for banquet events and all outlets including restaurant, room service, concierge, and a la carte service., • Presentation / Menu Changes: Ensures outstanding presentation through use records and photographs, and monitors that plate set ups meet the photo-record standards. Trains team on any menu changes, and works with Manager to develop new menu items, use records, and photographs., • Cost Control: Works closely with manager to monitor and keep kitchen expenses down and maximize profitability. Responsible for effective labor management through proper scheduling, monitoring, and adjusting based on business needs. Follows B. F. Saul Company Hospitality Group procurement guidelines and applies good business judgment, controlling food cost while maximizing food and beverage revenue. Manages and maintains company assets to stay within budget guidelines and prolong the life of company resources., • Guest Service: Accountable for guest satisfaction by ensuring food and beverage standards are met. Identifies and addresses guest concerns in a timely and efficient manner. Works side by side with kitchen staff to train and model appropriate operational standards including adhering to ticket times while maintaining high food quality., • Training: Responsible for training all team members and ensuring training records are maintained. Analyzes quality issues, identifies training needs and ensures implementation to improve results. Utilizes available resources and adheres to B. F. Saul Company Hospitality Group training policies. Ensures all company, brand, and department specific training requirements are met., • Safety/Risk Management: Leads by example with food safety standards and food storage. Conducts routine inspections of food and beverage operations to maintain quality food, beverage and kitchen/restaurant standards per B. F. Saul Company Hospitality Group, brand, local, state and federal regulations. Ensures a clean and safe work environment, and follows all B. F. Saul Company Hospitality Group procedures for guest/team member’s incidents., • People Management: Works with manager and assists with interviewing, hiring, coaching, and development of all team members. Helps evaluate staff performance and takes appropriate corrective action as needed to hold team members accountable. Motivates staff by setting goals, providing ongoing feedback, and rewarding/recognizing team members., • Self/Workload Management: Responsible for effective self/workload management. Demonstrates clear written and verbal communication skills. Promotes collaboration and positive, professional work environment. Attends all required meetings to ensure proper communication/planning occurs. Adheres to all B. F. Saul Company Hospitality Group Standard Operating Procedures.Required Skills and Experience:, • High school diploma or GED required., • College and/or culinary degree or equivalent experience required. Serve Safe or approved equivalent certification, or the ability to obtain certification is required., • 2+ years of progressive lead cook/or kitchen supervisory experience required., • Must be detail oriented, have the ability to communicate well with all levels within and outside the organization, and be able to problem-solve with team members., • Must be able to manage multiple priorities in a fast-paced environment., • Ability to lift, push, and pull up to 50 pounds on a regular basis throughout shift., • Requires ability to work extended hours based on business needs, with physically demanding responsibilities such as walking, standing, carrying, and lifting throughout the shift., • Prefer 2 or more years as a lead cook or kitchen supervisor in a restaurant or hotel of similar size and reputation for outstanding service. EEO AA M/F/Vet/DisabledBenefits:, • Well-Being, • Health Insurance, • Dental & Vision Insurance, • Short- & Long-Term Disability, • Vacation Policy, • Personal and Sick Policy, • 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

Job DescriptionDescription: Job Description: We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will play a crucial role in ensuring the smooth operation of the kitchen in the absence of the Food and Beverage Manager, while maintaining high standards of food quality and safety. We are looking for a candidate with flexible availability to ensure continuity of coverage for the for both the restaurant and banquet outlets. Key Responsibilities: • Close the kitchen ensuring all tasks are completed., • Adhere to all prepared written recipes for all menu items to maintain consistency and quality., • Report any out-of-stock items to the Food and Beverage Manager promptly., • Prepare all breakfast and dinner menus as directed., • Prepare employee lunch daily, • Review banquet event orders and prepare dishes for banquet functions, • Supervise and assist dishwashers and pantry personnel to ensure efficient workflow., • Ensure all dining room associates follow proper ordering and pick-up procedures., • Perform dinner set-up duties according to the Prep List schedule., • Maintain health and sanitation standards in the kitchen and dining areas. Requirements: Skills and Qualifications: • Previous experience in a kitchen supervisory role or similar position., • Strong knowledge of food preparation and kitchen operations., • Excellent communication and interpersonal skills., • Ability to work in a fast-paced environment and manage multiple tasks., • Knowledge of health and sanitation standards., • Team-oriented with a positive attitude. Stepstone Hospitality and the Hilton Garden Inn Arlington Courthouse Plaza are an Equal Opportunity Employer - EOE/M/F/D/V

Job DescriptionSteeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. To provide excellent guest service and a “wow” dining experience and anticipate guest needs. Assist in cleaning and resetting tables as well as maintaining cleanliness in common areas of the restaurant. Supply the restaurant with service equipment. Essential Duties & Responsibilities1. The Hay Adams Handbook, the Departmental Standard Operating Manual and our policies and procedures are part of this Job Description.2. Set up and stock assigned work area by following the Hotel service standards and procedures. Help server inspect stations for proper set-up and appearance.3. Assist in clearing and resetting tables as they are used. 4. Assist in serving coffee, tea, water, bread, butter and other food and beverage in the dining room.5. Assist server with all aspects of service as required. Maintain work area in a professional manner.6. Clean service stations, fill ice bins and restock storage and fridge items according to established par levels.7. Restock all necessary items during the course of the shift. Complete all side duties as assigned. 8. Assist with set up and breakdown of dining room facilities and buffets. 9. Retrieve china, silver, glassware and other stewarding items form stewarding. Polish those and stores equipment as designated.10. Return dirty dishes to dishwashing area and retrieve clean ones from Stewarding.11. Clean all spills and breakage immediately. Clean crumbs from tables and chairs.12. Cleans restaurant collateral such as coffee brewers, highchairs and booster seats after each use.13. Maintain floor areas to ensure they are clean and dry.14. Report any damage or worn items in the dining room to manager. Make sure equipment and stock are kept clean, neat, orderly and in good working condition.15. This position requires excellent guest service skills and an understanding that customer care has the highest priority.16. Perform any other duties as required and directed. QualificationsTo 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. Supervisory ResponsibilitiesThis job has no supervisory responsibilities. Education and/or ExperienceHigh school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience. Language SkillsMust have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guest and other employees of the organization. Mathematical SkillsAbility to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance. Reasoning AbilityAbility to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical AbilityThe physical demands described here are representative of those that must be met by any 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 stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Work EnvironmentThe work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: Job Description: We are seeking a dedicated and skilled Line Cook to join our culinary team. The ideal candidate will play a crucial role in ensuring the smooth operation of the kitchen in the absence of the Food and Beverage Manager, while maintaining high standards of food quality and safety. We are looking for a candidate with flexible availability to ensure continuity of coverage for the for both the restaurant and banquet outlets. Key Responsibilities: • Close the kitchen ensuring all tasks are completed., • Adhere to all prepared written recipes for all menu items to maintain consistency and quality., • Report any out-of-stock items to the Food and Beverage Manager promptly., • Prepare all breakfast and dinner menus as directed., • Prepare employee lunch daily, • Review banquet event orders and prepare dishes for banquet functions, • Supervise and assist dishwashers and pantry personnel to ensure efficient workflow., • Ensure all dining room associates follow proper ordering and pick-up procedures., • Perform dinner set-up duties according to the Prep List schedule., • Maintain health and sanitation standards in the kitchen and dining areas. Requirements: Skills and Qualifications: • Previous experience in a kitchen supervisory role or similar position., • Strong knowledge of food preparation and kitchen operations., • Excellent communication and interpersonal skills., • Ability to work in a fast-paced environment and manage multiple tasks., • Knowledge of health and sanitation standards., • Team-oriented with a positive attitude. Stepstone Hospitality and the Hilton Garden Inn Arlington Courthouse Plaza are an Equal Opportunity Employer - EOE/M/F/D/V

Job DescriptionDescription: Job Title: Head Chef Reports To: Director of Operations Department: Back of House – Culinary Employment Type: Salaried, Exempt Location: Nashville, TN About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Head Chef is the culinary leader responsible for daily kitchen performance, food quality, consistency, and team development. This role owns line readiness and execution, menu upkeep and features, food safety compliance, inventory and COGS controls, and the growth of a strong culinary culture—delivering JAG standards of flavor, presentation, and hospitality during every service. Key Responsibilities Culinary Leadership & Standards Lead, train, and hold the team to JAG culinary standards for seasoning, texture, temperature, and plating. Conduct pre-service tastings and line checks; calibrate stations and expo for quality and timing. Uphold and improve recipes/SOPs; document changes and ensure version control. Menu Management & Innovation Maintain core menus and seasonal features aligned with concept, sourcing, and brand story. Partner with Beverage/Bar on pairings and promotions; support menu engineering decisions with data. Execute tastings, rollouts, and training materials for any menu change. Service Execution & Expo Own the pass: manage ticket flow, coursing, and window times; step onto the line during peaks. Communicate 86s/low pars in real time to FOH leadership; drive “fix now” recovery for remakes. Analyze service issues post-shift; capture learnings in manager logs and action plans. People Leadership & Culture Recruit, onboard, and develop a skilled team (Sous Chefs, Line, Prep, Stewarding). Deliver ongoing coaching, documented feedback, and fair performance management. Foster an inclusive, respectful, and learning-focused kitchen; recognize great work. Food Safety, Sanitation & Compliance Enforce DOH/HACCP standards: cooling logs, holding temps, allergen/cross-contact, and personal hygiene. Ensure daily/weekly cleaning schedules, equipment care, and safe chemical/PPE use. Prepare for inspections; correct violations immediately and train to prevent recurrences. Inventory, COGS & Procurement Own inventory accuracy, yield tracking, waste logs, and portion control to meet COGS targets. Build pars and order to forecast; verify receiving quality/temperatures and storage by zone. Partner with vendors on quality, pricing, and substitutions; escalate shortages with solutions. Labor & Scheduling Build schedules to volume and skill mix; manage deployment and breaks to protect ticket times and labor plan. Cross-train team to maintain coverage and growth opportunities. Facilities, Equipment & R&M Ensure safe operation and daily maintenance of kitchen equipment; filter fryers, clean hoods/filters per schedule. Submit and track work orders; tag out unsafe equipment and communicate timelines. Events, Banquets & Openings (as applicable) Execute BEOs, PDR, and off-site activations to standard, on time and to cost. Support new openings and seasonal transitions: hiring, training, tastings, and stabilization. Requirements: Required Qualifications 5–7+ years of professional kitchen experience with 2–3+ years in a lead role (Sous Chef, CDC, or Head Chef) in upscale/casual-fine or fine dining. Advanced station mastery (grill, sauté, fry, garde manger) and strong expo leadership. Proven success managing inventory, yields, and COGS; literacy with basic P&L levers. Strong knowledge of HACCP/food safety; ServSafe Manager or equivalent (or ability to obtain). Clear communicator and coach; calm, organized decision-maker under pressure. Familiarity with KDS/POS, inventory, and scheduling tools; Google Workspace comfort. Schedule flexibility (nights, weekends, holidays). Working Conditions & Physical Requirements Stand and move for extended periods (up to 8+ hours); frequent bending/reaching. Lift/carry/push/pull up to 35–50 lbs. Continuous exposure to heat, steam, refrigeration, and cleaning chemicals; repetitive knife/equipment use. Slip-resistant footwear required. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world. We are always looking for passionate, hospitality-driven, people-persons! Do you want to work in a diverse space, where you truly be yourself, that serves delicious food? As a busser/barback, you will work in a team-oriented, fast-paced, guest-centric environment where we want to see you succeed and ultimately grow, both personally and professionally. If this sounds like the vibe you’re looking for, we hope you will apply! Job Type: Variable Pay: $10.00 an hour plus tip out from the servers/bar. You can make as much as $25 an hour with a guarantee that you will never make less than $17.50 per hour. COMPANY BENEFITS Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match of 100% of the first 4% and 50% of the next 2%, 1 week sick leave per year, paid parental leave, a company paid life insurance policy, pet insurance and so much more! WHY WORK FOR US Join a diverse space: 81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work. Grow with us: Over 60% of our managers were promoted from within to their existing role from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions. Work with latest technologies: Striving to be a leader in our industry, we utilize a broad spectrum of technologies including our tech forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, inventory management system, our POS Toast and much more! Happy staff: Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee dedicated web-based forum and information site, blog and podcast. Job duties include but are not limited to: • Wipe tables, bar or seats with dampened cloths or replace dirty tablecloths., • Set tables and bar with clean linens, condiments, or other supplies., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning as well as carrying dishes, trays, or silverware from kitchens or supply departments to expo line., • Clean up spilled food or drink or broken dishes and remove empty bottles and trash., • Maintain adequate supplies of items such as to-go materials, clean linens, silverware, glassware, dishes, or trays. Stock cabinets or serving areas with condiments and refill condiment containers., • Serve ice water, coffee, rolls, or butter to patrons when required, • Fill beverage or ice dispensers, • Serve food to customers when food runners, bartenders or servers need assistance, • Must have weekend availability and work a minimum of 3 shifts per week, • Must be able to work with a team! Physical Requirements: • Spend time bending or twisting the body, • Spend time lifting heavy weight, • Spend time standing on feet for long hours Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Create Memorable Experiences. Lead With Heart. Grow Your Career. At TBC Hotels, we believe hospitality has the power to change lives, in small ways and large, one good experience at a time. Our people are at the heart of that mission. If you bring passion for service, strong leadership, and a commitment to excellence, we’d love to meet you. We’re looking for a Restaurant Manager to join our team at the Canopy by Hilton Washington DC Embassy Row, a modern, lifestyle hotel located in one of DC’s most vibrant neighborhoods. This leader will help shape the guest experience, support and motivate our talented restaurant team, and play a key role in the success of our food & beverage operations. We are hiring for an AM Restaurant Manager role, but flexibility to work opening or closing shifts is essential. What You'll Do As a Restaurant Manager, you will: • Lead daily restaurant operations and ensure exceptional guest experiences., • Coach, train, and support a team of servers, bartenders, hosts, and F&B associates., • Oversee all opening or closing procedures based on assigned shift., • Engage with guests, resolve concerns, and create a warm, welcoming environment., • Uphold service standards, safety protocols, and cleanliness across the restaurant., • Assist with scheduling, labor management, inventory, and cash handling., • Collaborate with the culinary and hotel operations teams to ensure seamless service. We’re seeking passionate hospitality professionals with: • 2+ years of restaurant or hotel F&B supervisory/management experience., • Strong leadership skills and the ability to inspire and support a team., • Excellent communication and guest-service abilities., • A calm, solutions-focused approach to challenges., • Strong organizational skills and attention to detail., • Flexibility to work AM or PM shifts, weekends, and holidays., • A genuine desire to create meaningful guest connections. Why You'll Love Working with TBC Hotels • A supportive, people-first culture., • Leadership that values your ideas, individuality, and growth., • Opportunities for advancement within a fast-growing hospitality company., • A chance to make a real impact, on guests, teammates, and your community., • Competitive salary + benefits & perks (health, paid time off, etc.)., • 401(k) with up to 20% company match., • Hotel and travel discounts across our portfolio and partner brands. About TBC Hotels Over the past 40 years, TBC Hotels has owned, developed, and operated more than 30 hotels throughout the United States. TBC Hotels has a long history of building lasting and meaningful relationships with associates, guests, partners, and the community. Having the confidence to do the right thing in every transaction, maintaining the values and identity imparted by TBC Hotels, capitalizing on opportunities, and being intentional about our actions are critical to who TBC Hotels is and how we operate. At TBC Hotels, we don’t just work together—we go the distance for one another and for our guests. If you’re ready to take ownership of your role, make an impact, and be part of a team that truly cares, we want to hear from you. RELATIONSHIPS, INTEGRITY, LEGACY, ENTREPRENEURIAL SPIRIT, HOSPITALITY Apply today and join the team!

Job Description Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world. We are always looking for passionate, hospitality-driven, people-persons! Do you want to work in a diverse space, where you truly be yourself, that serves delicious food? As a busser/barback, you will work in a team-oriented, fast-paced, guest-centric environment where we want to see you succeed and ultimately grow, both personally and professionally. If this sounds like the vibe you’re looking for, we hope you will apply! Job Type: Variable Pay: $7.00 an hour plus tip out from the servers/bar. You can make as much as $25 an hour with a guarantee that you will never make less than $17.50 per hour. COMPANY BENEFITS Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match of 100% of the first 4% and 50% of the next 2%, 1 week sick leave per year, paid parental leave, a company paid life insurance policy, pet insurance and so much more! WHY WORK FOR US Join a diverse space: 81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work. Grow with us: Over 60% of our managers were promoted from within to their existing role from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions. Work with latest technologies: Striving to be a leader in our industry, we utilize a broad spectrum of technologies including our tech forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, inventory management system, our POS Toast and much more! Happy staff: Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee dedicated web-based forum and information site, blog and podcast. Job duties include but are not limited to: • Wipe tables, bar or seats with dampened cloths or replace dirty tablecloths., • Set tables and bar with clean linens, condiments, or other supplies., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning as well as carrying dishes, trays, or silverware from kitchens or supply departments to expo line., • Clean up spilled food or drink or broken dishes and remove empty bottles and trash., • Maintain adequate supplies of items such as to-go materials, clean linens, silverware, glassware, dishes, or trays. Stock cabinets or serving areas with condiments and refill condiment containers., • Serve ice water, coffee, rolls, or butter to patrons when required, • Fill beverage or ice dispensers, • Serve food to customers when food runners, bartenders or servers need assistance, • Must have weekend availability and work a minimum of 3 shifts per week, • Must be able to work with a team! Physical Requirements: • Spend time bending or twisting the body, • Spend time lifting heavy weight, • Spend time standing on feet for long hours Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon! We use eVerify to confirm U.S. Employment eligibility.

Job Description MISSION Our mission is to support strong children, strong families, and strong communities. VISION At Martha’s Table, we believe that every Washingtonian deserves the opportunity to stay and thrive. ABOUT MARTHA’S TABLE At Martha’s Table, we believe that every Washingtonian deserves the opportunity to thrive. For over forty years, we have worked to support strong children, strong families, and strong communities by increasing access to quality education, health and wellness, and family resources. Together, we are “One MT.” This means we work across all three of our locations to support our shared mission. In all that we do, we exemplify our four core values of respect, compassion, teamwork, and accountability. These values -- and our commitment to “white glove service” -- guide how we engage with the communities we stand alongside and how we work together as a team. When you come to Martha’s Table -- as a guest or as a team member -- you are valued and you deserve our very best. In order to be the best version of MT, we are deeply committed to equitable practices. We apply the principles of diversity, equity, and inclusion in providing programming and services; in creating our Board; in partnerships and procurement; and in hiring, training, and advancing our team members. We invest in our team members’ personal and professional goals through our “STEP” program, which includes tuition for continuing education, certifications, and professional development; funding to unlock financially held transcripts; and flexible leave options. POSITION OVERVIEW The Chef Manager will be an experienced, passionate, and highly organized professional responsible for leading recipe and menu development and overseeing the safe, efficient production of all meals prepared in-house at Martha’s Table (MT). A primary responsibility of this role is managing MT’s Children’s Meals Program, which provides nutritious meals to students aged 6 weeks to 5 years enrolled in our high-quality Early Childhood Education center. The Chef Manager will oversee the day-to-day operations of the kitchen at The Commons and provide support and coverage as needed for kitchen operations at The Maycroft. This role includes ensuring that all meals for children and staff are fresh, high-quality, nutritious, and appealing, while meeting nutritional guidelines and budgetary requirements. The Chef Manager will lead with a strong focus on food safety, hygiene, teamwork, and continuous improvement. The position is based at Martha’s Table at The Commons, with regular travel to The Maycroft to provide coverage and support as needed. POSITION DUTIES AND RESPONSIBILITIES Meal Planning and Culinary Operations • Collaborates with the Director, Culinary Services on the development of innovative seasonal menus, • Leads the preparation of meals for MT’s ECE program participants, with a specific focus on daily production of healthy and appealing children’s meals that meet MT’s quality standards and comply with all applicable regulations and nutritional guidelines., • Design menus tailored to a client's tastes, dietary needs, and budget. This includes sourcing ingredients and managing food costs to ensure a profitable operation., • Manages stock control, ordering, deliveries and rotation to minimize waste., • Supervises and coaches kitchen team members, food entrepreneurs, contractors, and interns/volunteers., • Provides leadership and coaching to team members to inspire commitment to organizational objectives and values., • Supports team members to develop personal and professional goals in line with departmental and organizational goals and strategies. Tracks, evaluates, and conducts performance evaluations for team members in line with individual, departmental, and organizational goals., • Maintains optimal staffing and scheduling while being responsive to organizational needs., • Builds and manages relationships with service providers/contractors, community partners, and community members., • Fosters teamwork and collaboration with team members for all Health & Wellness programs and across the organization., • Collaborates with the Director of Healthy Foods, Director of Culinary Services, Community Nutritionist, and others on operational logistics for food nutrition activities, such as family cooking workshops or cooking demonstrations, • Ensures strict adherence to all food safety regulations, • Maintains high standards of cleanliness and hygiene in the kitchen areas, • Attends and provides support as needed at MT events., • Communicates MT’s mission to program participants and neighbors, and represents MT at relevant conferences, meetings, kitchen and market tours, and other outreach events., • Attends at least two MT anchor events annually., • Extensive culinary/cooking skills with at least 5 years of experience including but not limited to: food safety, handling, storage, and sanitation, food prep, knife skills, and high-volume cooking., • Supervisory skills: strong communication, systems development, team building, and conflict mediation skills., • Demonstrated leader in creating positive experiences in customer service with a diverse range of clientele, volunteers, and donors., • Knowledge of Child and Adult Care Food Program (CACFFCP) program guidelines and experience preparing meals in a child care center or school is highly preferred., • Passion for the culinary arts field and for making a difference with respect to nutrition, while having a great knowledge of food accessibility and healthy food choices., • Experience in kitchen management, including inventory, cost control, and staff supervision. Excellent communication and interpersonal skills to work with program participants, kitchen staff, volunteers, and vendor-partners * Adaptability to various cooking settings and able to adjust to different kitchen environments, equipment, and client standards. * Supervisory skills: strong communication, systems development, team building, and conflict mediation skills. * Food safety and management: robust knowledge of food code and federal and local licensing processes. * Understanding of various cooking methods, regions, ingredients, equipment and procedures. * Partnership-building: skilled at managing relationships with service providers, community partners, community members, contractors, and food entrepreneurs * Troubleshooting skills: ability to adapt, think broadly and creatively, and solve problems. * Excellent time-management skills, with the ability to multitask and execute quickly under pressure. * Excellent written and verbal communication skills. * Exceptional organizational skills, attention to detail, and planning ability. * Demonstrated leader in creating positive experiences in customer service with a diverse range of clientele, volunteers, and donors. * Demonstrated commitment to MT’s mission and core values of compassion, respect, teamwork, and accountability. * Embodies and serves as a model for “The Martha's Table Experience” and our organization’s core values * Proficient in verbal/written Spanish, preferred but not required. * Proficiency in multiple software applications including most Google Suite products. EDUCATION AND TRAINING REQUIREMENTS • 2 year degree from an accredited university in Culinary Arts or related major., • 5 + years experience in the culinary, food and beverage, or related professional area., • ServSafe Food Safety Management Certification required., • District of Columbia Food Protection Manager Certificate required., • While daily schedules may shift according to program needs, a typical shift is 7:00am-3:00pm, Monday-Friday., • Ability to work a flexible schedule to aid MT programs, including holidays, weekends, and evenings., • The team member may be required to travel between MT’s NW and SE locations on a regular basis, including operation of MT vehicles in service of program delivery as necessary., • While performing the duties of this job, the team member is frequently required to stand, walk, sit, use hands to finger, handle, or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop; kneel; talk or hear; taste or smell., • Must be able to lift and/or move a minimum of 50 pounds. Martha's Table requires all team members to have: • 2 doses of either Pfizer or Moderna administered before April 18, 2023;, • 1 dose of Johnson & Johnson's Janssen administered before May 22, 2023;, • 2 doses of Novavax COVID-19 vaccine, Adjuvinated; or Candidates who object in good faith and in writing, pursuant to procedures established by the City Administrator or his/her designee, that the employee's vaccination would violate their sincerely held religious beliefs; and * Candidates who have obtained and submitted written certification from a physician or other licensed health professional who may order an immunization, that being vaccinated for COVID-19 is medically inadvisable because of the employee's medical condition. Marha's Table is an Equal Opportunity Employer. Applicants who are unable to be vaccinated for religious or medical reasons should contact Human Resources () as soon as possible to engage in the interactive process and explore what, if any, reasonable accommodations Martha's Table is able to offer. This position requires the completion of a satisfactory background check. Martha's table is an Equal Opportunity Employer and is committed to providing employees with a work environment free of discrimination and harassment of any kind. Martha's table is committed to the principle of equal employment opportunities for all employees and applicants for the employment and prohibits discrimination and harassment of any type without regard to race, color, religion or belief, age, sex (including pregnancy), national, social or ethnic origin, disability status, HIV status, family medical history or genetics, protected veteran status, sexual orientation, gender identity and/or expression, marital, civil union or domestic partnership status, family or parental status or any other characteristic protected by federal state or local laws. This policy applies to all terms and conditions of employment including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training. Martha's table will not tolerate discrimination or harassment based on any of these characteristics. If you need assistance or an accommodation due to a disability, you may contact us at 202-328-6608 or via e-mail at .

Job Description Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world. We are always looking for passionate, hospitality-driven, people-persons! Do you want to work in a diverse space, where you truly be yourself, that serves delicious food? As a busser/barback, you will work in a team-oriented, fast-paced, guest-centric environment where we want to see you succeed and ultimately grow, both personally and professionally. If this sounds like the vibe you’re looking for, we hope you will apply! Job Type: Variable Pay: $10.00 an hour plus tip out from the servers/bar. You can make as much as $25 an hour with a guarantee that you will never make less than $17.50 per hour. COMPANY BENEFITS Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match 100% of 4% and 50% of the next 2% of contributions, 1 week sick leave per year, paid parental leave, a company paid life insurance policy, pet insurance and so much more! WHY WORK FOR US Join a diverse space: 81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work. Grow with us: Over 60% of our managers were promoted from within to their existing role from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions. Work with latest technologies: Striving to be a leader in our industry, we utilize a broad spectrum of technologies including our tech forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, inventory management system, our POS Toast and much more! Happy staff: Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee dedicated web-based forum and information site, blog and podcast. Job duties include but are not limited to: • Wipe tables, bar or seats with dampened cloths or replace dirty tablecloths., • Set tables and bar with clean linens, condiments, or other supplies., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning as well as carrying dishes, trays, or silverware from kitchens or supply departments to expo line., • Clean up spilled food or drink or broken dishes and remove empty bottles and trash., • Maintain adequate supplies of items such as to-go materials, clean linens, silverware, glassware, dishes, or trays. Stock cabinets or serving areas with condiments and refill condiment containers., • Serve ice water, coffee, rolls, or butter to patrons when required, • Fill beverage or ice dispensers, • Serve food to customers when food runners, bartenders or servers need assistance, • Must have weekend availability and work a minimum of 3 shifts per week, • Must be able to work with a team! Physical Requirements: • Spend time bending or twisting the body, • Spend time lifting heavy weight, • Spend time standing on feet for long hours Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon! We use eVerify to confirm U.S. Employment eligibility.

Job Description Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world. We are always looking for passionate, hospitality-driven, people-persons! Do you want to work in a diverse space, where you truly be yourself, that serves delicious food? As a busser/barback, you will work in a team-oriented, fast-paced, guest-centric environment where we want to see you succeed and ultimately grow, both personally and professionally. If this sounds like the vibe you’re looking for, we hope you will apply! Job Type: Variable Pay: $10.00 an hour plus tip out from the servers/bar. You can make as much as $25 an hour with a guarantee that you will never make less than $17.50 per hour. COMPANY BENEFITS Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match of 100% of the first 4% and 50% of the next 2%, 1 week sick leave per year, paid parental leave, a company paid life insurance policy, pet insurance and so much more! WHY WORK FOR US Join a diverse space: 81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work. Grow with us: Over 60% of our managers were promoted from within to their existing role from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions. Work with latest technologies: Striving to be a leader in our industry, we utilize a broad spectrum of technologies including our tech forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, inventory management system, our POS Toast and much more! Happy staff: Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee dedicated web-based forum and information site, blog and podcast. Job duties include but are not limited to: • Wipe tables, bar or seats with dampened cloths or replace dirty tablecloths., • Set tables and bar with clean linens, condiments, or other supplies., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning as well as carrying dishes, trays, or silverware from kitchens or supply departments to expo line., • Clean up spilled food or drink or broken dishes and remove empty bottles and trash., • Maintain adequate supplies of items such as to-go materials, clean linens, silverware, glassware, dishes, or trays. Stock cabinets or serving areas with condiments and refill condiment containers., • Serve ice water, coffee, rolls, or butter to patrons when required, • Fill beverage or ice dispensers, • Serve food to customers when food runners, bartenders or servers need assistance, • Must have weekend availability and work a minimum of 3 shifts per week, • Must be able to work with a team! Physical Requirements: • Spend time bending or twisting the body, • Spend time lifting heavy weight, • Spend time standing on feet for long hours Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon! We use eVerify to confirm U.S. Employment eligibility.

Job Description Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world. We are always looking for passionate, hospitality-driven, people-persons! Do you want to work in a diverse space, where you truly be yourself, that serves delicious food? As a busser/barback, you will work in a team-oriented, fast-paced, guest-centric environment where we want to see you succeed and ultimately grow, both personally and professionally. If this sounds like the vibe you’re looking for, we hope you will apply! Job Type: Variable Pay: $10.00 an hour plus tip out from the servers/bar. You can make as much as $25 an hour with a guarantee that you will never make less than $17.50 per hour. COMPANY BENEFITS Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match 100% of 4% and 50% of the next 2% of contributions, 1 week sick leave per year, paid parental leave, a company paid life insurance policy, pet insurance and so much more! WHY WORK FOR US Join a diverse space: 81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work. Grow with us: Over 60% of our managers were promoted from within to their existing role from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions. Work with latest technologies: Striving to be a leader in our industry, we utilize a broad spectrum of technologies including our tech forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, inventory management system, our POS Toast and much more! Happy staff: Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee dedicated web-based forum and information site, blog and podcast. Job duties include but are not limited to: • Wipe tables, bar or seats with dampened cloths or replace dirty tablecloths., • Set tables and bar with clean linens, condiments, or other supplies., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning as well as carrying dishes, trays, or silverware from kitchens or supply departments to expo line., • Clean up spilled food or drink or broken dishes and remove empty bottles and trash., • Maintain adequate supplies of items such as to-go materials, clean linens, silverware, glassware, dishes, or trays. Stock cabinets or serving areas with condiments and refill condiment containers., • Serve ice water, coffee, rolls, or butter to patrons when required, • Fill beverage or ice dispensers, • Serve food to customers when food runners, bartenders or servers need assistance, • Must have weekend availability and work a minimum of 3 shifts per week, • Must be able to work with a team! Physical Requirements: • Spend time bending or twisting the body, • Spend time lifting heavy weight, • Spend time standing on feet for long hours Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon! We use eVerify to confirm U.S. Employment eligibility.

Job Description Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world. We are always looking for passionate, hospitality-driven, people-persons! Do you want to work in a diverse space, where you truly be yourself, that serves delicious food? As a busser/barback, you will work in a team-oriented, fast-paced, guest-centric environment where we want to see you succeed and ultimately grow, both personally and professionally. If this sounds like the vibe you’re looking for, we hope you will apply! Job Type: Variable Pay: $10.00 an hour plus tip out from the servers/bar. You can make as much as $25 an hour with a guarantee that you will never make less than $17.50 per hour. COMPANY BENEFITS Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match 100% of 4% and 50% of the next 2% of contributions, 1 week sick leave per year, paid parental leave, a company paid life insurance policy, pet insurance and so much more! WHY WORK FOR US Join a diverse space: 81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work. Grow with us: Over 60% of our managers were promoted from within to their existing role from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions. Work with latest technologies: Striving to be a leader in our industry, we utilize a broad spectrum of technologies including our tech forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, inventory management system, our POS Toast and much more! Happy staff: Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee dedicated web-based forum and information site, blog and podcast. Job duties include but are not limited to: • Wipe tables, bar or seats with dampened cloths or replace dirty tablecloths., • Set tables and bar with clean linens, condiments, or other supplies., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning as well as carrying dishes, trays, or silverware from kitchens or supply departments to expo line., • Clean up spilled food or drink or broken dishes and remove empty bottles and trash., • Maintain adequate supplies of items such as to-go materials, clean linens, silverware, glassware, dishes, or trays. Stock cabinets or serving areas with condiments and refill condiment containers., • Serve ice water, coffee, rolls, or butter to patrons when required, • Fill beverage or ice dispensers, • Serve food to customers when food runners, bartenders or servers need assistance, • Must have weekend availability and work a minimum of 3 shifts per week, • Must be able to work with a team! Physical Requirements: • Spend time bending or twisting the body, • Spend time lifting heavy weight, • Spend time standing on feet for long hours Our locations include: 14th & V, 450K, Anacostia, Brookland, Columbia, Hyattsville, Shirlington, and Takoma with more on the horizon! We use eVerify to confirm U.S. Employment eligibility.

Job Description Description The Servers role is to provide exemplary service for our guests in accordance with Ted's Bulletin quality control and service standards. The Server is a hospitality professional who is warm, genuine, and engaging, as well as efficient and accurate to ensure an extraordinary experience for all our guests. SUMMARY OF ESSENTIAL FUNCTIONS: • Greets and takes orders from guests or servers in accordance with Ted's Bulletin timing, recipe, and service standards, which requires standing and walking behind the bar throughout the duration of shift and may include writing orders., • Delivers drinks and food to guests and maintains tables, which requires reaching, bending, stooping, lifting, standing, walking and working with cleaning agents throughout the duration of the shift., • Interacts with guests to ensure they feel welcomed and cared for throughout their visit. Actively seeks to build relationships and establish clientele., • Follows opening and closing procedures/checklists., • Knows the food and beverage menu, and is able to speak to the menu from memory., • Rings in orders into point of sale system., • Collects payment for food and drinks served and accurately processes payment and/or makes change using prescribed cash handling procedures., • Cleans and maintains an organized work area, which may require reaching, bending, stooping, lifting and working with cleaning agents., • Cards all guests that appear to be under the legal drinking age and refuses to serve alcohol to minors., • Makes sure that all drinks are removed from tables by the state's legal time., • Completes side-work tasks as assigned., • Strives to hit sales goals as assigned by the general manager., • Must be able to work Sundays and Mondays, • A minimum of 6 months experience in high-volume, upscale casual dining or an equivalent service environment; previous server experience highly desirable, • Able to stand and walk for up to 10 hours per day preferred, • Able to lift and carry up to 40 pounds, • Able to work calmly and effectively under pressure, • High school diploma (or equivalent) required, • Able to perform basic mathematical calculations, • Must be of legal age to prepare, serve, and ring alcoholic beverages, • Able to work flexible shifts and schedules, inclusive of weekends, and some holidays, • Certified in (or able to be certified in) responsible alcohol service (as required by state or local law), • High energy and stamina. Able to work within a fast-paced, highly mobile environment, • Able to perform essential functions and demonstrate competencies to company standards with reasonable accommodation, • Able to communicate effectively in the primary language of the work location (verbal and written)

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Managers to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration As a General Manager, you’ll be a strategic leader and brand ambassador, guiding your team through our core leadership principles—role modeling, our touchstones, delivery on operational and culinary standards, and coaching and developing the team. Your role is to inspire, empower, and cultivate a strong team culture while optimizing business performance and ensuring exceptional guest experiences. You will foster a supportive, growth-oriented environment that reflects our values and connects with both guests and the community. This role requires a proven leader with a passion for hospitality, a track record of driving revenue, and the ability to inspire a high-performing team. The General Manager will oversee all aspects of restaurant operations, ensuring a culture of excellence while achieving financial goals. • Oversee daily restaurant operations, ensuring seamless execution of service and operational standards, • Develop and mentor a team of managers and staff, fostering a culture of hospitality, accountability, and excellence, • Drive guest satisfaction and loyalty through 100% manager visits—engaging meaningfully with guests, creating return guests, and fostering long-term relationships, • Ensure teams consistently execute high standards of guest interaction, maintaining exceptional hospitality and service, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Drive incremental sales through exceptional service, personalized recommendations, community engagement, and fostering guest loyalty, • Proven track record of driving sales growth and achieving KPI targets through strategic goal setting and local market expertise, • Deep knowledge of recipes and kitchen operations, collaborating with the culinary team to maintain high-quality food and beverage offerings, • Ensure effective delegation across the team, empowering team members, fostering ownership, and ensuring smooth operations, • Oversee inventory management, including ordering, receiving, tracking, analyzing AVT, detecting issues proactively, and ensuring accountability, • Ensure compliance with all health, safety, and company policies and regulations while maintaining the restaurant’s physical condition and brand standards, • Plan and organize business operations, effectively communicating restaurant goals and aligning the team toward success, • Commit to weekly manager meetings, driving accountability, consistency, and continuous improvement, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Act as a brand and culture ambassador for bartaco, leading community outreach and engagement while maintaining strong market awareness, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: • 3 years of restaurant experience as a General Manager, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds #ZR

Job Description TCB GENERAL MANAGER JOB DESCRIPTION The Coffee Bar is a small, independent coffee shop with two locations in Washington DC. Our mission is simple: to serve great coffee and have fun doing it! We’re extremely passionate about what we do and strive to make everyone’s day that walks through our doors, including our coworkers. We prepare quality coffee drinks, tell jokes, take out the trash, make more jokes, serve delicious pastries, mop floors, and truly enjoy sharing our coffee knowledge with others. We are a diverse group of coffee professionals and experts, united by our common interest in coffee and the goal of creating a quality product served in a warm and inviting atmosphere. We are looking for a General Manager to lead this hard working team. Benefits for this position include a starting compensation of $65,000/year plus a medical stipend, paid time off, flexible schedule, and a great work culture. GENERAL PURPOSE The TCB General Manager is responsible for managing the day-to-day store operations while maintaining the established company standards. They are responsible for leading all team members in the efficient and profitable operation of the store. They create and foster a positive environment, which in turn provides consistent, fast, efficient, and friendly service that ensures a total quality experience for both our customers and team members. The General Manager is an advocate of training, customer service, product knowledge and education, while at the same time encouraging safe work practices, and demonstrating a commitment to the TCB Guiding Principles and House Rules. A majority of time and a main point of focus is spent supervising and directing the Front of the House workforce on any given shift. They are also responsible for making staffing decisions (i.e., hiring, training, evaluating, disciplining, discharging, staffing and scheduling), ensuring customer satisfaction, product quality, maintaining the stores’ financial performance, and managing safety and security within the store. SUMMARY OF KEY RESPONSIBILITIES: Responsibilities and essential job functions include but are not limited to the following involving store operations: PROFITABILITY: • Managing Costs:, • Maintain Cost of Goods and Labor Costs, • Manage inventory levels., • Monitor vendor pricing, be aware of any changes that may occur., • Sales Targets/Sales Growth:, • Identify and seek out new opportunities to gain new customers, • Achieve proposed sales targets, • Increase average ticket price overall, • Scheduling according to the needs of business while maintaining target labor costs, • Handles all scheduling questions, requests, and issues with the staff., • Responsible for finding or covering staff shortages at either location., • Oversees daily cash handling by staff, • Completes daily reporting, • Maintains a clean well-merchandised store from all points of view, • Promotes and practices safe work habits, identifying and resolving potential safety hazards, operational inconsistencies and any team member or customer incidents. Documents accidents, conducts initial investigation and determination of root cause in the interest of maintaining a safe work environment., • Checks completion of work of staff on shift., • Ensure all staff members are following TCB House Rules., • Keep updated records for all employees, check completion by other managers., • Address any issues Ownership has identified with staff members in a timely fashion, • Delegates additional tasks as necessary to other staff members or managers., • Proactive in solving customer problems and satisfying customers in various situations., • Consistently monitors, coaches and encourages team members to meet the Company’s service standards. Sends along educational materials, assigns additional training as needed., • Assesses and provides adequate staffing to provide efficient and friendly, superior service., • Ensures that all drink recipes and procedures are followed, • Makes sure all food offerings maintain the highest quality., • Confirm that all team members are educated on our products and services, • Tastes drink products on a per shift basis for quality assurance., • Provides ongoing training and development to all team members in the areas of operating standards, customer service and product knowledge., • Hold Quarterly Staff Meetings with the Staff: Provides clear and detailed agendas in advance, • Schedules Reviews, • Demonstrates the ability to lead, effectively communicate, and champion TCB’s Guiding Principles and standards, House Rules, and standard operating procedures., • Builds morale and team spirit by fostering a work environment where team members’ input is encouraged and valued., • Executes disciplinary action when needed., • Identifies staffing, recruiting, interviewing, hiring, and training needs of qualified candidates.Edits training materials as needed., • Helps to create positive, enthusiastic, and well-trained store culture by providing an informed, honest, and optimistic example for the team. Responds appropriately to ideas, concerns, complaints, and comments from management and staff. SUMMARY OF EXPECTATIONS OF REQUIRED SKILL SET AND CORE COMPETENCIES OF CANDIDATE: • Ability to communicate clearly and effectively with staff, managers, and ownership., • Ability to meet deadlines and achieve results, • Ability to manage store operations independently and effectively in a fast paced, ever changing environment., • Interpersonal skills, • Knowledge of supervisory practice and procedures., • Strong leadership skills with ability to coach and mentor others, • Organization and planning skills, • Ability to handle confidential and sensitive information and exercise discretion when necessary., • Capacity to jump in at a moments notice to cover scheduling emergencies., • Always puts the customer first, • Leads effectively and with purpose, • Continually seeks opportunities to improve self and others. Leads with trust, honesty and commitment to hire, coach and develop staff to achieve their potential., • High School Diploma or equivalent, • Minimum 1 years in the food service industry, specialty coffee preferred., • Minimum 1 year supervisory experience

Job DescriptionTGI FRIDAYS // Store 2098 Role Purpose Mixes and serves alcoholic and non-alcoholic drinks to Guests of bar and service bar following standard recipes and the company’s alcoholic beverage policies; merchandises drinks; and is attentive to Guests, making them feel welcome, at all times. Key Responsibilities and Accountabilities • ID all Guests ordering alcoholic beverages who appear to be 40 years old or younger., • Maintains a warm, welcoming, “Corner Bar” atmosphere, • Properly and promptly prepare, garnish, and serve drinks to Guests, • Provides a personal touch to repeat guests such as learning names and favorite drinks, • Coordinate food orders from Guests seated in the bar area with the kitchen, • Learn the menu and make recommendations when appropriate, • Upsells Guests on food or drink items where appropriate, • Keeps a clean, organized bar area, • Accurately rings up all orders in the POS system, • Must be dressed neatly and well groomed in company approved uniform at all times, • Must be able to operate P.O.S. system , make change correctly and make credit card transactions, • Must be able to calmly respond to angry Guests and notify a Manager, • Must be able to pass bar validation, • Must be able to respond clearly to Guests’ requests, • Must be able to hear well amongst loud background noise, • Must be able to frequently lift 30 lb. cases and carry short distances, up or down stairs

Job DescriptionBar Manager/Lead Fuddruckers is renowned for its “World’s Greatest Hamburgers.” We pride ourselves on delivering exceptional dining experiences and warm, welcoming service. We are looking for a friendly, organized, and enthusiastic Restaurant Bar Manager to join our team and help create a memorable first impression for our guests. Position Summary Our Bar Managers mission is to enhance and streamline dining room bar operations and overall customer experience. This role will be responsible for ensuring that all aspects of the bar operations are implemented, managed, and organized in an efficient manner under the guidance of the General Manager. Bar Manager Job Responsibilities: • Responsible for day-to-day operations in the bar including weekly inventory, food and supply ordering, and scheduling., • Provides direction to the bar staff, ensuring execution of all employee duties., • Monitors bar operations to ensure compliance with Responsible Service of Alcohol and state, federal, and local regulations., • Assists in the implementation and management of the bar and restaurant policies and procedures throughout scheduled shift., • Completes the duties of a bartender when needed and is capable of performing the duties of all FOH positions., • Ensures products are stored properly and at the correct temperature and the recipe books are up to date with current drink recipes, portions, and ingredients., • Ensures utilization of daily prep sheets and that product counts are recorded accurately daily., • Anticipates, identifies, and corrects any issues with inventory, systems, and staffing., • Monitors labor costs to attain budgeted goals within restaurant policies and procedures., • Oversees and approves training and development of the bar staff., • Participates in the hiring and training process. Conducting interviews and making hiring recommendations. Involved in all FOH training, • Assists in completion of all Front-of-house employee POCs, one on ones, and annual reviews., • Manages and follows up on daily and weekly cleaning schedules., • Manages and maintains bar equipment and facilities., • Ensures the bar is well-stocked and clean., • Tracks customer behavior and sales., • Appropriately delegates tasks to staff., • Oversees staff, including bartenders, barbacks, and runners., • Hires, trains, promotes, and when necessary, uses progressive discipline., • Initiates and maintains vendor relationships., • Competitive hourly wage or salary., • Employee meal discounts., • Opportunities for advancement., • Positive and supportive work environment., • Seasoned bar manager., • Excellent multitasking ability., • Problem-solving skills., • Attention to detail., • Strong leadership ability., • Customer service skills., • Knowledge of food, beverage, and hospitality industries., • Able to maintain restraint in stressful situations., • Ability to deescalate tense interactions., • Judgment and creativity., • Adept with math., • Comfortable with hospitality and sales technology platforms., • Enthusiasm and lots of energy., • People management, fostering teamwork, and giving feedback., • Involved in budget development., • Verbal and written communication., • Manages complaints as necessary using L.A.S.T., • Highly organized and possess excellent time management skills., • Fully aware of Safety and Sanitation procedures., • Ability to train and develop FOH employees to Meet Fudds standards., • Must be able to follow up and hold employees accountable to recipe standards., • Knowledgeable with bar equipment maintenance., • High school diploma or GED., • Associate’s degree or higher in hotel and restaurant management a plus., • 2+ years of Bar management experience., • 5+ years of restaurant manager experience., • Familiarity with point-of-sale tracking technology and bar and restaurant management platforms., • Current food handler’s card and other certification as required by federal/state/local law. 7hOBGFiuyu

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DC area and Denver, CO. We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring a General Manager at our Old Town location ! At CYM we consider our GMs to be the CEO of their shop. The General Manager oversees kitchen operations, front-of-house service, the continued development and growth of your team, and the overall profitability of your shop. The GM is always guest-, food-, and team-focused while being a quick thinker front-of-house lover, a skilled communicator, and a motivator. As a GM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of a CYM GM: • Overseeing daily operations of your shop - from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead (if applicable), supervisors, and team members to ensure the best service is provided to our guests with CYM VIBES in mind, • Work with supervisors to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pickups, linens, deep cleaning, and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage, and labor goals, • Recruiting, hiring, training, and conducting a performance evaluation of team members, • Scheduling so that each shift and position is covered to its best ability. If there is an issue (callouts, emergency), the manager is on-call to solve it in the best interest of the shop, • Working in the shop 5 days a week, must be available to work weekends., • Must have transportation to travel between multiple CYM locations in the DMVCompany Core Values & Expectations:, • Vibrant – You are abundantly happy, fun, passionate, playful, and kind, • Integrity – You are honest, caring, real, and always strive to do the right thing and take pride in what you do, • Belonging – You will work as a team to make people feel welcome, • Energy – You are active, proactive, and work hard to make things happen, • Seize the Moment – You make the most of every guest opportunity by saying yes and by trying new things, and by being originalAs a CYM team member, you’ll make an impact by:, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Being yourself and making genuine relationships with other team members and guestsYou’ll be a great addition to the CYM team if you:, • Have 1-2 years of experience in a restaurant management role, • Have a good understanding of P&L, COGS, decision making, process improvement, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification, • Can coordinate multiple tasks such as food and labor costs while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and be willing to lead by example, • Take initiative, you’re proactive and can think of the big picture, • Have a high-energy, positive can-do attitude that thrives in a fast-paced environment, • Treat others with kindness and respect, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently, Proven coaching and leadership skills for a diverse staff, • Can work flexible shifts and schedules, inclusive of weekends and holidays. You’ll love working at CYM because:, • Starting salary: $70,000 and a 20% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day!, • Great benefits (our team agrees!) Health, dental, and vision insurance (for full-time staff averaging 30+ hours/week), 4% employer match 401k, paid vacation, and paid parental leave, Employee Assistance Program, free Call Your Mother staff meals, free fitness and wellness classes, free English/Spanish classes and DuoLingo reimbursement, team building activities, and more.We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. Powered by JazzHR nhYg50qaag

Job Description Summary: The Crew Member is responsible for performing a variety of duties within a fast food establishment which may include cleaning the food or stock areas, operating fryers & microwaves, manning food preparation production line, assisting in the kitchen area, and maintaining inventory; performs all other responsibilities as directed by the business or as assigned by management. This is a non-exempt position and typically reports to the Store Manager. Essential Functions: • Maintains a cheerful, courteous disposition and a neat, clean and professional image., • Possess proficient knowledge of the menu in order to explain our offerings to the Guests, inform them of current food promotions and specials, and answer any questions., • Collect payment (credit cards, cash) for drinks and/or food served following company established accounting procedures for all transactions., • Ensure all financial transactions are correct and maintains accuracy and coin for making change. Operate credit card machines correctly. Accurately calculates change due to the Guest and return appropriate amount in a timely matter, • Cleans and stocks customer eating area(s), work stations, and equipment, • Greets all customers with a smile and friendly greeting and follows all MCA customer service policies and procedures, • Maintains a solid knowledge of product and services available in unit, • Transfers supplies and equipment between storage and work areas by hand or cart, • Assists with a variety of kitchen-related functions as needed, • Move and lift food and beverage products and supplies Qualifications: • Demonstrates the ability to interact with the public and coworkers in a friendly, enthusiastic and outgoing manner Ability to bend, twist, and stand to perform normal job functions, • Ability to lift and/or move up to 50 lbs to shoulder height, • Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with customers, • Customer service and cash handling experience preferred, • Stands/walks during 100% of shift., • Ability to verbalize clearly and respond to Guests.

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DC area and Denver, CO. We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring a General Manager in the DMV! This individual should have the ability to travel to any of our DMV locations. At CYM we consider our GMs to be the CEO of their shop. The General Manager oversees kitchen operations, front-of-house service, the continued development and growth of your team, and the overall profitability of your shop. The GM is always guest-, food-, and team-focused while being a quick thinker front-of-house lover, a skilled communicator, and a motivator. As a GM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of a CYM GM: • Overseeing daily operations of your shop - from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead (if applicable), supervisors, and team members to ensure the best service is provided to our guests with CYM VIBES in mind, • Work with supervisors to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pickups, linens, deep cleaning, and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage, and labor goals, • Recruiting, hiring, training, and conducting a performance evaluation of team members, • Scheduling so that each shift and position is covered to its best ability. If there is an issue (callouts, emergency), the manager is on-call to solve it in the best interest of the shop, • Working in the shop 5 days a week, must be available to work weekends., • Must have transportation to travel between multiple CYM locations in the DMVCompany Core Values & Expectations:, • Vibrant – You are abundantly happy, fun, passionate, playful, and kind, • Integrity – You are honest, caring, real, and always strive to do the right thing and take pride in what you do, • Belonging – You will work as a team to make people feel welcome, • Energy – You are active, proactive, and work hard to make things happen, • Seize the Moment – You make the most of every guest opportunity by saying yes and by trying new things, and by being originalAs a CYM team member, you’ll make an impact by:, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Being yourself and making genuine relationships with other team members and guestsYou’ll be a great addition to the CYM team if you:, • Have 1-2 years of experience in a restaurant management role, • Have a good understanding of P&L, COGS, decision making, process improvement, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification, • Can coordinate multiple tasks such as food and labor costs while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and be willing to lead by example, • Take initiative, you’re proactive and can think of the big picture, • Have a high-energy, positive can-do attitude that thrives in a fast-paced environment, • Treat others with kindness and respect, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently, Proven coaching and leadership skills for a diverse staff, • Can work flexible shifts and schedules, inclusive of weekends and holidays. You’ll love working at CYM because:, • Starting salary: $70,000 and a 20% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day!, • Great benefits (our team agrees!) Health, dental, and vision insurance (for full-time staff averaging 30+ hours/week), 4% employer match 401k, paid vacation, and paid parental leave, Employee Assistance Program, free Call Your Mother staff meals, free fitness and wellness classes, free English/Spanish classes and DuoLingo reimbursement, team building activities, and more.We provide equal opportunities to everyone who works for us and every applicant. We consider applicants for all positions without regard to sex or gender, gender identity, gender expression, age, race, religious creed, color, national origin, ancestry, pregnancy, physical or mental disability, medical condition, genetic information, marital status, sexual orientation, military or veteran status, or any other legally protected status. We enthusiastically celebrate the diversity of our team and believe that talent, passion, and experience are the only relevant criteria for considering new team members. Powered by JazzHR N1TmLV2Jjt

Job DescriptionBenefits: • Generous employee discounts, • Bonus programs, • 401K for Managers, • Insurance and PTO for full-time employees, • Competitive wages, • Fun and rewarding work environment, • Dental insurance, • Health insurance JOB SUMMARY: The General Manager serves as a Customer Service Ambassador by ensuring the food and service always exceeds our standards of excellence. It is the responsibility of the General Manager to set the expectation for the FOH/BOH crew members in maximizing productivity, maintaining cleanliness, organization and food quality while providing accurate speedy service. The General Manager must make certain all operational duties and tasks are completed timely. They will act as a liaison to upper management for the entire facility and demonstrate full leadership skills while working and setting the example to all other subordinate employees. PRIMARY RESPONSIBILITIES: • Manage and lead entire restaurant operation, • Serves customers in a professional manner as per the steps of service, • Managing the entire guest experience from start to finish, • Responsible for full daily communication of operation including text, email and by phone call, • Cross-training of qualified team members to expand the operational efficiency of all shifts, especially for key positions within the kitchen and must provide training to Franchise Operations, • Manage breaks and employee scheduling, • Ensure cleanliness and provide oversight to the cleaning program, • Manage the day-to-day operation; ability to identify and resolve problems effectively, • Manage cash handling procedures with precision, • Oversee FOH/BOH employee as well as FOH/BOH Management Team, • Ensure consistent and accurate reporting of all daily reports, end of night reporting, time clock review/edits, • Organizational skills with sense of urgency and a positive attitude, • Ensure basic repairs and upkeep of the facility and/or safety concerns are handled promptly, • Effectively lead others, including work relationships, with emphasis on an exceptional work environment for all employees, • Delegate daily tasks to ensure accountability of tasks assigned with great follow-up, • Thorough knowledge of service steps, menu items, allergy charts and food preparation procedures, • Develop a mutual respect among team members, • Ongoing development and coaching of subordinates, • Ensure proper training of all team members as they are hired and make suggestions to upper management when necessary, • Manage Quarterly store assessment with score related to cleanliness, food quality and presentation, • Conduct annual employee/manager evaluations, • Execution of all food safety laws and have valid certified food handler certificate, • Recruiting, hiring and training all restaurant team members, • Responds efficiently and accurately to any guest complaints and corporate communications, • Works closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs, • Trains, develops and manages current and new front of house team members on safety, beverage recipe adherence and service/hospitality standards. Cross-train qualified team members to expand the operational efficiency of all shifts, • Ensures all aspects of the front of house operates effectively and efficiently, and our guests receive the best dining experience, • Embraces, understands and executes the Company mission, values, vision and culture, • Completes other managerial tasks as needed or assigned, • Embraces, understands and executes the Company mission, values, vision and culture, • Minimum 2 years experience, in restaurant and/or hospitality restaurant. Preferred high-volume and fast pace restaurant experience, • Outstanding and professional verbal and written skills; with strong ability to multi-task., • Ability to read and comprehend simple instructions, short correspondence and memos. Ability to write simple correspondence, • Ability to lead by example, inspire and motivate team spirit and effectively present information in one-on-one setting and/or small group situations, • Ability to work well under pressure Capable of conducting and assessing restaurant inventory, • Must have knowledge of restaurant systems, including but not limited to ALOHA, or other POS systems; knowledge of MS Office Suites; able to add, subtract, multiply and divide in all units of measures, using whole numbers, common fractions and decimals., • Possesses excellent interpersonal communication skills with qualities of integrity, credibility, and commitment to corporate mission. Exceptional organization and leadership skills, • Must be dependable and reliable, • Must be 21 years of age or older, • Experience working in a multi-cultural environment WORK ENVIRONMENT: This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the Restaurant and operate tools such as pots, pans, glassware and other kitchen equipment. Manager will occasionally ascend/descend ladder to reach overhead items. Manager will frequently communicate with staff, guests and other team members; must be able to exchange accurate and factual information in all cases. Manager must be able to detect fires, spills and other safety-related issues and immediately resolve it. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The manager frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Manager must be able to distinguish between sweet, savory and other food flavors. Manager will work indoor kitchen environment, which might be hot, humid and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time. TRAVEL REQUIREMENTS: Travel is primarily local during the business day based on home restaurant location, but may be required to various locations for training, meetings and other job-related functions

Job DescriptionBenefits: • Generous employee discounts, • Bonus programs, • 401K for Managers, • Insurance and PTO for full-time employees, • Competitive wages, • Fun and rewarding work environment, • Dental insurance, • Health insurance JOB SUMMARY: Our FOH Manager serves at the ambassador to the JINYA restaurant concepts, ensuring food and services exceeds our standards of excellence. They provide daily guidance and motivation to all team members, specifically front of house team members, as well as maximizing productivity, maintaining cleanliness and adhering to service and hospitality standards. The FOH Manager acts as our liaison between our guests and our operations team, leading our team and setting the example. PRIMARY RESPONSIBILITIES: • Maintains safe, secure and healthy work environment by establishing, following and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; participating in safety reviews; ensure restaurant cleanliness and overseeing all aspects of safety protocols within the kitchen and restaurant setting, • Ensures and manages restaurant cleanliness, specifically the front of house area. Responsible for all aspects of front on house safety and beverage/food preparations Ensure all team members are adhering to food safety preparations and executions, • Responsible for development and daily operations of the front of house team members, supporting and leading both front and back of the house, and execute excellent food and service quality controls, • Manages service and hospitality standards by consistently monitoring and reviewing all aspects of service and hospitality, through utilizing the steps of service, • Controls costs by reviewing labor, minimizing waste and ensuring our guests receive the highest excellence in service/hospitality. Controls beverage cost and usage by adhering to proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures, • Orders and reviews beverage supplies, ingredients and other bar items in a timely and cost-effective procedure. Maintains inventory levels and conducts inventory with management team. Ensures that all products are ordered according to predetermined product specifications and received in correct unit count and condition and delivers are performed in accordance with our receiving policies and procedures, • Create schedules for front of house team members, ensuring efficient labor costs based on daily sales. Schedules labor as required by anticipated business needs while ensuring that all positions are staffed when and as needed and labor cost objectives are met, • Oversees, schedules and reviews necessary repairs and maintenance on as needed on all front of house equipment. Ensures equipment is kept clean and in excellent working condition through inspections and following companys preventative maintenance programs, • Coordinates daily front and back of the house operations with restaurant team members, from sales goals, review product quality, and organize and supervise shifts. Manages breaks and support in proper and efficient scheduling needs, • Appraises front of house team members performance and continuously provide feedback to improve service and productivity. Be knowledgeable of company policies regarding disciplinary actions, administering prompt, fair and consistent corrective actions for any and all violations of company guidelines and policies, • Responds efficiently and accurately to any guest complaints and corporate communications, • Works closely with general manager and other restaurant managers to meet and exceed revenue objectives, including food, beverage and labor costs, • Trains, develops and manages current and new front of house team members on safety, beverage recipe adherence and service/hospitality standards. Cross-train qualified team members to expand the operational efficiency of all shifts, • Ensures all aspects of the front of house operates effectively and efficiently, and our guests receive the best dining experience, • Embraces, understands and executes the Company mission, values, vision and culture REQUIRED EDUCATION: High School Diploma preferred, preferably College is a plus Be able to write and speak English, preferably Spanish is a plus Must have appropriate city, state and federal certifications according to location of restaurant, including alcohol and food handling certificates WORK ENVIRONMENT/PHYSICAL DEMANDS: This job operates in a fun yet professional restaurant environment. This role routinely moves inside and outside of the front of house. Manager will occasionally ascend/descend ladder to reach overhead items. Manager will frequently communicate with staff, guests and other team members; must be able to exchange accurate and factual information in all cases. Manager must be able to detect fires, spills and other safety-related issues and immediately resolve it. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by our team member to successfully perform the essential functions of this job. While performing the duties of this job, the team member is regularly required to talk and hear. The manager frequently is required to stand; walk; use hands to finger, handle or feel; and reach with hands and arms. Manager must be able to distinguish between sweet, savory and other food flavors. Manager will work indoor/outdoor restaurant environment, which might be hot, humid and wet. Be able to reach, bend, and frequently lift/move up to 50 pounds. Be able to work in a standing position for long periods of time. TRAVEL REQUIREMENTS: Travel is primarily local during the business day based on home restaurant location, but may be required to various locations for training, meetings and other job-related functions PLEASE NOTE: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change, or new ones may be assigned at any time with or without notice. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job Description Why Join Our Team? • Industry-Leading Compensation:, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 10% of the base salary in performance-based bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As a Restaurant Manager with THE ONE GROUP, you will be responsible for overseeing daily front-of-house and back-of-house operations, ensuring smooth service, and leading a team to deliver unforgettable guest experience. You’ll play a crucial role in maintaining service excellence, team development, and financial performance while fostering a dynamic, high-energy dining atmosphere. Key Responsibilities • Operations Leadership, • Oversee daily restaurant operations, including front-of-house and back-of-house management, • Maintain service excellence, ensuring all guests receive an elevated and seamless dining experience, • Monitor product quality, vendor relationships, and compliance with sanitation and safety regulations, • Organize and supervise staff shifts, ensuring optimal floor coverage, • Implement and uphold company policies and hospitality standards, • Team Development & Staffing, • Recruit, hire, and onboard top talent to build and maintain a high-performance team, • Train and mentor employees in customer service best practices and operational excellence, • Conduct performance appraisals and provide constructive feedback to improve productivity, • Foster team morale and motivation, ensuring a collaborative and high-energy work environment, • Guest Satisfaction & Brand Development, • Deliver superior service and maximize customer satisfaction, • Handle guest concerns with professionalism and efficiency, ensuring positive resolutions, • Uphold THE ONE GROUP’s brand image and develop initiatives to enhance its local presence, • Promote the brand through word-of-mouth marketing, restaurant events, and local partnerships, • Recommend creative ways to attract new guests, including social media engagement and promotions, • Financial & Business Performance, • Monitor restaurant revenue and expenses, ensuring profitability and cost control, • Identify areas to optimize sales, reduce waste, and improve overall financial performance, • Work with leadership to develop marketing and promotional strategies to increase guest traffic, • Create detailed reports on weekly, monthly, and annual revenues and expenses, • Proven leadership experience as a Restaurant Manager, General Manager, or Hospitality Manager, • Strong customer service background with a focus on guest experience and operational excellence, • Extensive food and beverage knowledge, with the ability to educate staff on menus and ingredients, • Familiarity with restaurant management software (OpenTable, Avero, POS systems, etc.), • Strong leadership, communication, and problem-solving skills This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Assistant General Manager Concept/Property - minibar|barmini Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership • Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events)., • Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements., • Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment., • Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives., • Support local marketing activations, community outreach, and guest recovery that builds loyalty., • Support P&L management with the GM: weekly tracking, forecasting, and variance analysis., • Optimize labor through smart scheduling, productivity targets, and in-shift deployment., • Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains., • Deliver ongoing training and coaching (service, systems, compliance, product knowledge)., • Conduct performance check-ins, document feedback, and support progressive discipline when needed., • Be highly visible on the floor; model anticipatory hospitality and effective table touches., • Resolve guest issues promptly with empathy and sound judgment; follow through on recovery., • Uphold and protect the restaurant’s Michelin distinction, ensuring service is consistently inspection-ready and executed with precision and discipline., • Lead front-of-house teams to deliver refined, technically exact service that reflects two-star standards and the chef’s vision., • Partner with culinary leadership to ensure seamless FOH/BOH alignment, menu fluency, and cohesive guest storytelling., • Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution., • 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred., • Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance., • Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Proven ability to coach, give feedback, and develop supervisors and hourly talent., • Excellent communication, professionalism, and conflict-resolution skills., • DOH/Health & Safety, alcohol service, and labor compliance familiarity., • Wine/spirits and culinary knowledge to support menu guidance and sales., • Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements • Stand and walk for extended periods (up to 8 hours)., • Lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Restaurant Manager Reports To: Assistant General Manager / General Manager Department: Operations Employment Type: Salaried, Exempt Location: Nashville,TN About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all dayparts and activations (à la carte, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements: Required Qualifications • 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required., • Proven success running busy shifts while balancing guest experience, team coaching, and cost controls., • Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Strong communication, conflict resolution, and coaching skills; organized and detail-oriented., • Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices., • Wine/spirits and culinary knowledge to guide guest choices and support sales., • Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods (up to 8 hours)., • Ability to lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description A Café Manager supports Tatte’s mission to inspire, care for and nurture life, every day, by contributing to the café management team in welcoming guests to Tatte, caring for our team members, and executing café operations to Tatte standards. Café Managers are typically supervisors who are interested in developing their leadership skills and working towards becoming an Assistant General Manager. Given this, a Café Manager’s primary responsibilities are to plan and/or execute the proper deployment of team members during shifts and ensure the delivery of an excellent guest experience. To do this, the Café Manager will work side by side with team members, leading and inspiring them to exceed our guest’s expectations at every opportunity by providing exceptional service that is authentic, genuine, warm and welcoming while upholding the execution of Tatte service and product standards. Summary of Responsibilities Responsibilities include but are not limited to the following: • Models authentic, warm guest experience and coaches the overall hospitality experience., • Brings our Brand Purpose, Mission and Values to life and adheres to all Tatte policies., • In partnership with the café management team, continuously upholds Tatte operational standards regarding service, product knowledge, safety and sanitation through execution of company training systems and standard operating procedures., • Leads team through shifts, overseeing deployment of team members and execution of Running Great Shifts, providing clear, specific and timely feedback to team members on shift to ensure operational excellence., • Ensures that all Tatte products (beverage, bakery & savory) adhere to recipe and visual standards and communicate any quality issues to the appropriate teams., • Displays skill in leading and navigating hard conversations with team members and guests, • Assists with new team member training, by following company training plan(s) and gives positive feedback to recognize the team member’s effort and achievements and constructive, respectful feedback to help the team member grow and develop., • Ensures food safety in the café and has a deep knowledge of all Tatte products, including ingredients and allergen information, and supports team members on shift regarding food safety and product knowledge., • Follows all administrative procedures, including but not limited to all procedures related to cash handling/management, product ordering/receiving, time clock verification, and safety and sanitation audits., • Ability and desire to work a flexible schedule based on business needs which will include days, nights, weekends and holidays., • Able to work up to ten hour-plus shifts at least 4 shifts per week., • Able to stand, sit, squat or walk for extended periods of time., • Able to grasp, reach overhead, push, lift and carry up to 50 pounds., • Consistent and punctual attendance., • At least 6 months of supervisory experience, • Excellent verbal and written communication skills to engage with all guests and team members, • Knowledge and understanding of how the cafe operates and how each position and station need to be set up., • Capable of working in a team setting, • Proficient in Microsoft Office including Word, Excel, Outlook, • Previous experience working with UltiPro Onboarding & Recruiting, Toast - POS System, CrunchTimeand Teamworx (highly preferred), • Competitive pay (typically Café Manager pay ranges from ($23.50-$27.75/hour+, depending on experience), • Paid vacation and sick time (after one year of full-time service), • 401(k) (with a vesting match), • Free EAP employee assistance programs, • Flexible schedule with no late nights, • Health, dental and visual insurance, • Free meals and drinks Join us on our journey to create something special! Please note that Tatte is an E-Verify employer. #frontofhouse #generalmanager #restaurantmanager #finedining #kitchenmanager #customerservice #host #nowhiring #hospitality #scratchkitchen #cheflife #leadership #restaurantjobs #cafemanager #foodservicejobs

Job DescriptionDescription: JOB DESCRIPTION Job Title: General Manager – China Chilcano Location: Washington, DC Reports To: Director of Operations / Regional VP Direct Reports: Assistant General Manager(s), Restaurant Manager(s), Beverage/Bar Manager, Host/Reservations Lead, Supervisors/Captains; close partnership with Executive Chef Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The General Manager (GM) is the business owner of the restaurant—responsible for strategic leadership, financial performance, operational excellence, and a culture that delivers remarkable hospitality every day. The GM leads and develops the management team, ensures brand standards and compliance, drives sales and profitability, and builds strong community and partner relationships in alignment with JAG’s mission and values. Requirements: Key Responsibilities Strategic & Business Leadership • Set vision and priorities for the property; translate goals into clear operating plans and KPIs., • Conduct weekly/monthly business reviews with actionable follow-ups; communicate results to leadership and the team., • Own the P&L: plan, forecast, and deliver on revenue, COGS, labor, and controllables., • Build accurate weekly labor plans; manage deployment in-shift to productivity and service standards., • Oversee inventory integrity, waste control, procurement practices, and vendor relations., • Ensure flawless execution of service across all activations (à la carte, bar, private dining, events)., • Maintain SOPs, playbooks, and checklists, close gaps with training and continuous improvement., • Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities., • Model anticipatory hospitality and effective table touches; manage VIPs and recovery with speed and empathy., • Review feedback platforms and social sentiment; implement improvement plans and celebrate wins., • Hire, onboard, and retain top talent; maintain a strong bench of leaders and key hourly roles., • Coach managers and supervisors through regular 1:1s, check-ins, and performance conversations., • Deliver ongoing training (service, product, systems, compliance) and recognition programs., • Drive topline via reservation strategy, pacing, mix management, upselling programs, and private dining., • Support local marketing, partnerships, hotel/concierge relations, and neighborhood/community engagement., • Ensure adherence to health department regulations, alcohol service laws, wage & hour, and company policies., • Maintain required certifications; oversee incident reporting, investigations, and corrective actions., • Partner closely with Executive Chef, Beverage, People/HR, Finance, Facilities, Marketing, and Events/PD., • 5–7+ years of progressive FOH leadership in high-volume upscale casual or fine dining; 2+ years as GM strongly preferred., • Proven success owning a P&L and delivering results across revenue growth, COGS, labor, and guest satisfaction., • Demonstrated ability to lead, develop, and inspire management teams and large hourly staffs., • Expert knowledge of service standards, guest recovery, health/safety compliance, and cash controls., • Systems fluency: reservations (Resy/SevenRooms/TOCK), POS (MICROS/Toast), scheduling (HotSchedules or similar), and Google Workspace., • Strong communication, organization, data literacy, and business judgment., • Pre-opening experience (hiring plans, training, readiness checklists)., • Wine/spirits certifications or advanced product knowledge., • Stand/walk for extended periods (up to 8 hours)., • Lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Competitive base salary and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining and partner discounts José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description • Compensation - $60,000 - $65,000/year + Quarterly Bonuses, • Open Availability., • Great Benefits- Health, Dental, Vision, 401K, LTD/STD/Life, paid vacation, sick and personal days, yearly shoes credit, and more......Position Summary:, • An MCA Manager is responsible for assisting the GM in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results., • Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees, • Attend and contribute to management meetings as required, • Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff, • Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner, • Record deliveries; receive and reconcile inventories with purchase orders, • Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving, • Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation, • Suggest and implement strategies that can lead to increased revenue, • Ensure all cash payments are received, recorded and a receipt is provided to the customer, • Ensure that an end of night report is completed to ensure correct recording of all transactions, • Ensure that all cash items are balanced and accounted for daily, • Ensure cash handling of register, deposits and safe, • Ensure the restaurant, market, and bar are always kept to a high level of cleanliness, • Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented, • Monitor and ensure orientation, training, development and performance management of supervisors and crew, • Assist staff when required at busy periods, • Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget, • Assess employee/supervisor strengths and career development, • Ensure that all staff are punctual and attired correctly, • Meet with problem performers regularly and discuss/document areas of improvement, • Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures, • Ensure that menu briefings and quizzes are carried out regularly with all staff, • Work closely, and communicate with the GM to always ensure a smooth operation, • Ensure all work is carried out in compliance with Health & Safety regulations, • Communicate staff performance issues, training, and development needs to GM on a regular basis, • Maintain a high level of service for all guests, • Deal with complaints in an efficient and courteous manner, • Communicate any service/guest issues to the GM, • Perform any other duties as directed by the GM, • Maintains total accountability including labor cost, budgets, and projections, • Maintains food and beverage costs per budgetary standards, • FOH/BOH repair, light bulb replacement, general organization, and cleanliness, • Perform safety inspections and document results and shortfalls, • Associate degree or equivalent in Hospitality, Business or Culinary Arts, • Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants, • Knowledge of marketing techniques and impact on business results, • Experience in guest relations, negotiations, and complaint handling, • Excellent verbal and written communication skills, • Commitment to service of customers, staff, co-workers, and management, • Demonstrated leadership ability; ability to lead by example, • High integrity and honesty, • High Work Ethic, passion, and commitment, • Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays, • Demonstrated coaching and development skills, • Ability to train and delegate, • Follow through and dependability, • Adherence and modeling of all MCA policies and procedures HttB7XywSZ

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DC area and Denver, CO. We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring an Assistant General Manager at our Old Town location! The Assistant General Manager supports the GM to oversee the entire shop and acts as the General Manager while the GM is away from the store, including kitchen operations, front of house service, the continued development and growth of your team, and the overall profitability of the shop. The AGM is always guest-, food-, and team-focused, while being a quick thinker, a problem-solver, a skilled communicator, and a motivator. As an AGM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of CYM AGM: • Overseeing daily operations of your shop while acting as the manager-on-duty -- from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead, shop and kitchen supervisors, and team members to ensure the best service is provided to our guests in alignment with CYM core values, • Work with supervisors and hourly team members to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pick ups, linens, deep cleaning and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Collaborate with GM to oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage and labor goals, • Collaborate with GM on recruiting, hiring, training, and conducting performance evaluation of team members, • Work with GM to confirm that scheduling each shift and position is covered at its best ability. If there is an issue (call-outs, emergency), the manager is on-call to solve it in the best interest of the shop, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Have at least 1 year of experience in a restaurant management role, • Have a foundational understanding of: P&L, cost of goods sold, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification or willingness to obtain, • Can coordinate multiple tasks such as food and labor cost while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and are willing to lead by example, • Take initiative; you’re proactive, and can think of the big picture, • Have high-energy, positive can-do attitude that thrives in fast-paced environment, • Treat others with kindness and respect, • Align with our core values of Vibrancy, Integrity, Energy, Belonging and Seizing the Moment, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently; Proven coaching and leadership skills for a diverse staff, • Starting salary: $60,000 and a 10% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day! Powered by JazzHR RkwXiqXUCe

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Managers to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration As a General Manager, you’ll be a strategic leader and brand ambassador, guiding your team through our core leadership principles—role modeling, our touchstones, delivery on operational and culinary standards, and coaching and developing the team. Your role is to inspire, empower, and cultivate a strong team culture while optimizing business performance and ensuring exceptional guest experiences. You will foster a supportive, growth-oriented environment that reflects our values and connects with both guests and the community. This role requires a proven leader with a passion for hospitality, a track record of driving revenue, and the ability to inspire a high-performing team. The General Manager will oversee all aspects of restaurant operations, ensuring a culture of excellence while achieving financial goals. • Oversee daily restaurant operations, ensuring seamless execution of service and operational standards, • Develop and mentor a team of managers and staff, fostering a culture of hospitality, accountability, and excellence, • Drive guest satisfaction and loyalty through 100% manager visits—engaging meaningfully with guests, creating return guests, and fostering long-term relationships, • Ensure teams consistently execute high standards of guest interaction, maintaining exceptional hospitality and service, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Drive incremental sales through exceptional service, personalized recommendations, community engagement, and fostering guest loyalty, • Proven track record of driving sales growth and achieving KPI targets through strategic goal setting and local market expertise, • Deep knowledge of recipes and kitchen operations, collaborating with the culinary team to maintain high-quality food and beverage offerings, • Ensure effective delegation across the team, empowering team members, fostering ownership, and ensuring smooth operations, • Oversee inventory management, including ordering, receiving, tracking, analyzing AVT, detecting issues proactively, and ensuring accountability, • Ensure compliance with all health, safety, and company policies and regulations while maintaining the restaurant’s physical condition and brand standards, • Plan and organize business operations, effectively communicating restaurant goals and aligning the team toward success, • Commit to weekly manager meetings, driving accountability, consistency, and continuous improvement, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Act as a brand and culture ambassador for bartaco, leading community outreach and engagement while maintaining strong market awareness, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: • 3 years of restaurant experience as a General Manager, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds

Job DescriptionSteeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Provides the first point of contact to Lafayette restaurant for all guests, through the coordination of all reservations to the dining room by phone or in person. Greets and assists all guests at the restaurant entrance, assists in seating and menu presentation. Coordinates with all managers and service staff essential details of patrons in the dining room. Essential Duties & ResponsibilitiesResponsibilities: • Greet and/or acknowledge guests arriving within 30 seconds. If a delay is anticipated, it is communicated to the guest with an apology and an offer of additional services, i.e.: light beverage while waiting or reading material to keep them occupied., • Seat patrons by escorting them to assigned table, pulling out chairs, placing napkins on their lap and handing guests the menus. Guests are never to be seated at a table that is not fully set and ready for service., • Present menus, engage in polite conversation, create a personal dining experience, answer questions, and offer information on all menu items and beverage items and offerings of the Lafayette Restaurant, Off the Record and Private Dining., • Answer the phone in accordance with hotels standards., • Accept reservations for the Lafayette Restaurant and the Private Dining Room, by taking the following information: name of the host, time, number of people in the party and phone number as well as Credit Card number if appropriate., • Be knowledgeable with regards to operating hours of all food and beverage outlets, any promotions/events., • Learn and be familiar with VIP reports and hotel environment., • Prepare a seating assignment before each meal period, considering special requests of guests and preferred needs of regular guests. Present this to all restaurant staff in the pre-shift meeting. Advise manager of any VIP’s., • Walk through the dining room to ensure guests are satisfied; answers questions; advises servers and bus persons of any specific service needs., • Handle any guest request or complaints within reason or refers to Manager on shift if needed., • Maintain work area in a professional manner. Ensure that noise levels in all areas are kept to a minimum., • An immaculate appearance and adherence to the Hay Adams Hotel grooming standards is imperative for this position., • Perform any other reasonable duties as required and directed., • The Hay Adams Handbook, the departmental Standard Operating Manual and our policies and procedures are part of this job description.Required Skills and Experience:, • High school diploma or general education degree (GED); or three to six months related experience and/or training; or equivalent combination of education and experience., • License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications., • This position is one of very high guest contact and position profile, as such, all established standards of excellence must be maintained at all times and every effort must be made to meet and/or exceed all guest expectations or requests., • This job has no supervisory responsibilities., • Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guest and other employees of the organization., • Mathematical Skills: Ability to add and subtract two digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance., • Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations., • The physical demands described here are representative of those that must be met by any 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.

Job DescriptionSteeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. Position Overview:Assist in the organization, management and administration of all operational aspects for the Food and Beverage Outlets. Oversees guest and employee satisfaction and maintaining the Hay-Adams Leading Quality Standards. Essential Duties & Responsibilities 1. Manage all aspects of the In Room Dining/Room Service operations to deliver high level of guest satisfaction and superior services to guests. 2. Assist in scheduling reservations and parties or special events in Lafayette, Off the Record, and the Private dining room. Ensure that all aspects are communicated to the culinary team and to all other managers in the F&B department to ensure all details are correctly maintained. 3. Manage the Open Table system with the host staff, ensuring accuracy of all guest reservations and shift reservations. Assist Host staff with greeting and seating guests during peak times of operation. 4. Organize all documentation for shift work on a daily basis including pre-shift reports, daily training topics, shift floor plan, requisitions for beverage, food and sundries and manage labor on a daily basis through the Kronos time management system. 5. Ensure all staff are meeting all established standards of service through ongoing and recurrent training systems6. Monitor and test service skills of staff, retrain and reinforce all standards on food and quality and service details daily. Provide feedback and appraisals as necessary. 7. Monitor and maintain cleanliness of dining rooms and work areas; communicate issues of safety, cleanliness or malfunctions to appropriate departments; manage maintenance/safety issues to completion. 8. Supervise the room service area in order to attract, retain, and motivate the employees9. Ensure optimal level of service, quality, and hospitality are provided to guest.10. Regularly review house counts, forecast and VIP list and maintain the confidentiality of the hotel and its guests11. Ensure the timeliness and accuracy of the amenity set-up and delivery12. Participate in offering new ideas to rejuvenate the amenity program13. Ensure that Hospitality Suites are being set-up, serviced and broken down in a timely manner and according to instructions14. Ensure all staff are meeting all established standards of service15. Monitor and maintain cleanliness of In-Room Dining areas and work areas16. Plan and conduct meetings for outlets on a monthly basis to ensure staff is correctly communicated with and that staff are consistently trained and well-motivated. Attend interdepartmental meetings to ensure good cross communication between departments. 17. Assist in the development of marketing initiatives, menu items, and other items to stimulate growth in sales for each outlet and a variety of latest market developments. 18. Be aware of and assist to control current budgeted and forecasted revenues, payroll, and product costs. 19. Ensure all current Accounting and Human Resources policies are being adhered to. Report any issues or grievances to the Director of Restaurants and or Human Resources. 20. Assist in maintaining all Micros programming for food and beverage outlets. 21. Perform any other reasonable duties as required and directed. 22. The Hay Adams Handbook, the Departmental Standard Operating Manual and out policies and procedures are part of this Job Description. Qualifications:To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. 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: Bachelor’s Degree in Hotel Management/Restaurant Management preferred or equivalent experience; Two to Three years related experience and/or training; or equivalent combination of education and experience. Knowledge of food service operations and a variety of styles of services. License/Certification: Must be able to obtain any/all locally required licenses/certifications that relate to the job being performed such as TIPS or ServeSafe food safety certifications. Basic Expectations: This position is one of very high guest contact and position profile, as such, all established standards of excellence must be always maintained, and every effort must be made to meet and/or exceed all guest expectations or requests. Supervisory Responsibilities: This position supervises all hourly employees in the food and beverage outlets and is responsible for assisting in the administrative tasks related to the outlets.Language Skills: Must have good working knowledge of the English language - ability to read and comprehend instructions, short correspondence, and memos. Ability to write simple correspondence and effectively present information in one-on-one and small group situations to guests and other employees of the organization. Mathematical Skills: Ability to add and subtract two-digit numbers and to multiply and divide with 10’s and 100’s. Ability to perform these operations using units of American money and weight measurements, volume and distance. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Physical Ability: The physical demands described here are representative of those that must be met by any 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 stand, walk, use hands to finger, handle, or feel, reach with hands and arms, and talk or hear. The employee is occasionally required to stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and frequently lift and/or move up to 50 pounds. Standards of Conduct:The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions.The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description GENERAL MANAGER - Washington Harbour Ice Rink Sports Facilities Management, LLC LOCATION: Washington, DC DEPARTMENT: OPERATIONS REPORTS TO: VP OF VENUE MANAGEMENT STATUS: FULL-TIME (EXEMPT) ABOUT THE COMPANY: Washington Harbour Ice Rink is a premier sport, recreation and entertainment destination focused on improving the health and economic vitality of Washington, DC. You will be joining a championship level team focused on fun, fulfillment and service built to enrich the community as well as your career and personal growth. Washington Harbour Ice Rink is managed by Sports Facilities Management LLC, a Sports Facilities Companies (SFC) company. SFC is the nation's leading resource for managing and developing sports, recreation, wellness, and events facilities. We provide a highly collaborative and supportive culture that raises our team members to new levels of career growth. Together, we will carve a path in a hyper-growing industry where you will enjoy the journey and learn from the industry's best while having some fun. SFC has been awarded national recognition as a Top Workplace and is considered a workplace of choice. Our mission-focused company is highly entrepreneurial, team-oriented with a culture centered on collaboration, accountability, excellence, and service. We are growing rapidly and looking for high performers at every level to grow with us. POSITION SUMMARY: The General Manager is responsible for the financial and operating performance of Sports Facilities Management, LLC. The objectives for this position include: • Optimizing overall profitability, • Creating a culture of accountability which supports the organizational values, • Meeting or exceeding annual growth objectives, • Facilitating interdepartmental collaboration, • Employee retention and staff development, • Development of employee and operating policies, • Analyze operations to evaluate performance of the company and its team members in order to meet objectives, and to determine areas of potential cost reduction, program improvement, or policy change, • Appoint department heads or managers and assign or delegate responsibilities to them, • Establish departmental responsibilities and coordinate functions among departments and sites, • Confer with ownership, Sports Facilities Management advisors & support team, and team members to discuss issues, coordinate activities, and resolve problems, • Coordinate the development and implementation of budgetary control systems, recordkeeping systems, and other administrative control processes, • Direct and coordinate an organization's financial and budget activities in order to fund operations, maximize investments, and increase efficiency, • Direct human resources activities, including the approval of human resource plans and activities, the selection of directors and other high-level staff, and establishment and organization of major departments, • Direct, plan, and implement policies, objectives, and activities of organizations or businesses in order to ensure continuing operations, maximize returns on investments, and increase productivity, • Implement corrective action plans to solve organizational or departmental problems, • Prepare and present reports concerning activities, expenses, budgets, government statutes and rulings, and other items affecting businesses or program services, • Represent the organization and promote its objectives at official functions, or delegate representatives to do so, • Serve as liaisons between organizations, shareholders, and outside organizations, • Administer programs for selection of any site location, potential construction needs, and provision of equipment and supplies, • Direct and coordinate activities of businesses or departments concerned with production, pricing, sales, and/or distribution of products, • Direct and give strategic direction to all departments, • Negotiate or approve contracts and agreements with suppliers, distributors, federal and state agencies, and other organizational entities, • Organize and approve promotional campaigns, • Prepare budgets for approval, including those for funding and implementation of programs, • Review reports submitted by team members in order to recommend approval or to suggest changes, • Continually research new technologies to increase efficiency within the business, • Schedule and monitor continued training seminar for team members on various operational, safety, and legal responsibilities, • Prior responsibility in daily P&L management and budget oversight responsibility of $1MM or greater, • Proven management and leadership experience in the food and beverage, recreational, and entertainment industry, • Operational knowledge of F&B, entertainment, and sport clubs as well as parties, corporate events, and teambuilding preferred., • Prior experience in contracting or overseeing others who have sold corporate sponsorships, birthday parties, corporate parties, tournaments, leagues, camps, fitness programming, and other related services preferred, • Prior experience managing marketing programs preferred, • Operational knowledge of risk management, • Skilled at identifying and creating opportunities to deliver revenue goals, • Sports programming and sports event operations expertise required, • Ability to travel to national events and regionally by car, • Must be able to lift 40 pounds waist high, • Will be required to sit for extended periods of time operating a computer, • Will be required to conduct venue tours, • Office environment has intermittent noise, normal in nature Job Posted by ApplicantPro

Job DescriptionDescription: Summary/Objective The General Manager Sets tone in café and brings energy in everything they do. The GM is responsible for the overall profitability of the store and delivering a daily escape to our locals. They drive the sales, efficiency and hospitality in the café with a high performing stable team, quality food & a beautiful store environment. With keen awareness of the store’s financial performance, the General Manager drives store performance in the café to maximize and meets sales targets & average customer spend, reduce waste and achieves operational excellence in all store activities. The General Manager leads by example and trains, coaches and develops their teammates to deliver the Steps of Service every day. Positioning: The General Manager is typically positioned at the front of the store, positioned so that they can see locals coming into the café to welcome them and can see them at their tables to assess needs and ensure the Steps of Service are executed & sales achieved. The GM floats from front of house to back of house to ensure direction and support across the business. Essential Functions/Responsibilities: Ownership: ? Financial Targets: meets the sales revenue and average check targets regularly. Manages labor costs and optimizes productivity of teams by having aces in places ? Employee Development with high performance standards: holds high performance team standards and helps them to achieve by creating a coaching environment with a focus on improving every day, every moment ? Connection through effective communication; keeps the team connected and engaged by consistently communicating expectations and holds teams accountable ? Leads by example – sets high standards for yourself and your team ? Ensures orders are placed timely and accurately. Manages COGs to ensure minimized waste ? Leads by example and reflects the company’s competencies & behaviors at all time ? Communicates clearly and consistently, shares successes, needs and opportunities to Operations Manager & BLHQ as needed ? Ensures accuracy and timeliness of schedules & payroll Spend through Service: ? Drives sales in the café, with a stable, efficient, high performing staff that drives spend with service following the Steps of Service ? Is a peer, coach and mentor. Develops teams to continuously improve performance & reach goals ? Provides regular feedback to team on performance and standards ? Onboards and develops new team members. Has clear understanding of what good looks like in café ? Ensures teammates are always performing to expectations, works with line manager and People Operations to create action plans to address performance needs General Manager Cafes 07.2019 Page 1 of 3 happiness ambassador – fair go – ride the wave - mateship Human Connection: ? First point of contact for locals and displays optimism and energy ? Communicates and interacts with locals using clear and enthusiastic words, tone of voice and body language ? Makes locals feel appreciated and valued throughout interactions ? Builds strong connection with locals. Learns names and creates a personal connection with them to build repeat business and create a daily escape ? Understands locals’ community. Awareness of trends and competition in the area – builds relationships with community and are involved with local events & activities ? Participates in projects to increase guest count, daily sales, and operational profitability and develop a loyal local base ? Set tone in café – displays optimism and brings energy in everything they do Premium Broad Product: ? Ensures ordering of appropriate stock levels ? Escalates any issues with suppliers to Supply Chain in a timely manner ? Ensures proper measures are in place to achieve the correct handling of food and beverage product to retain its freshness and quality ? Follows implemented systems, to avoid wastage of food and beverage product ? Leader of accurate product knowledge and ensures all team members follow specifications especially adhering to portion control in line with appropriate costing for a dish or beverage Beautiful Spaces: ? Ensures environment is to standard (physical set up, music volume, cleanliness, etc.) so that a beautiful environment is experienced by our locals ? Maintains Department of Health (DOH) standards at all times and perform timely reviews, follow ups and establish action plans as needed for: sanitation, shop scores and DOH inspections ? Drives cleaning schedules on a daily, weekly and monthly basis and ensures deep cleans are performed regularly ? Maintains an organized and clean working environment ? Ensures team completes store opening and closing procedures accurately and efficiently ? Ensures expectations are met in all areas of the store regarding safety, cleaning, storage, ordering and sanitation for the store, escalating issues as required to Facilities Measures of Success: ? Meets sales, average check & labor percentage targets of store ? Achievement of stores sales revenue & average check of $30 ? Average table turn in 30 minutes or 1 hour with alcohol (<25 minutes on the weekend) ? 7 minute walk to build community engagement (5 business per week) ? Café staff understand and follow direction; stable, high performing team ? Food quality & speed and a beautiful store environment are on display consistently ? Beautifully presented food General Manager Cafes 07.2019 Page 2 of 3 happiness ambassador – fair go – ride the wave - mateship Skills, Knowledge & Experience: ? You have a minimum 2 years’ experience as a manager in a quick service or full-service restaurant or a 2 years’ experience as a Team Captain ? You have worked in various roles in hospitality, have a passion for service and understand what is needed to provide a high level of hospitality ? You have a passion for working with and developing teams ? You have proven achievement of key performance indicators and can articulate which key actions you implemented to drive performance. ? You have the ability to work in high-pressure environments; and can lead and keep teams calm and focused ? You are well-organized and detail-oriented ? You have experience in, and an ability to use a Point of Sale (POS) system ? You demonstrate the 5cs of leadership: Competency, Commitments, Courage, Candour & Consistency ? You have strong interpersonal and communication skills Work Environment: Working conditions are typically indoors in environmentally controlled conditions. While performing the duties of this job, the employee is regularly required to talk or hear. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements:

Job Description We are seeking an experienced manager to oversee all aspects of our daily club life at our prestigious private members club. The ideal candidate will have a passion for culinary excellence, exceptional leadership skills, and a proven track record in elevating member experiences. Key Responsibilities: Operations Management • Oversee daily operations of all food and beverage outlets within the club, • Ensure high standards of food quality, service, and hygiene are consistently maintained, • Curate and execute a diverse range of food and beverage events, from intimate gatherings to large-scale functions, • Collaborate with the events team to create unique, memorable experiences for members and their guests, • Oversee menu planning, staffing, and execution of all F&B-related events Team Leadership • Recruit, train, and mentor F&B staff to ensure a high-performing team, • Foster a positive work environment that promotes teamwork and professional growth, • Actively engage with club members to gather feedback and address concerns, • Develop and maintain strong relationships with key members and stakeholders, • Bachelor's degree in Hospitality Management, Culinary Arts, or related field, • Minimum of 7 years of experience in food and beverage management, with at least 3 years in a director-level position, • Proven experience in curating and executing high-profile events involving food and beverage, • Demonstrated expertise in inventory management and cost control, • Strong interpersonal and communication skills, with the ability to interact effectively with members, staff, and vendors, • Excellent leadership and team-building abilities, • Proficiency in F&B management software, Google & Microsoft Office suite, • Knowledge of wine, spirits, and current culinary trends, • ServSafe Manager certification and any relevant food safety qualifications, • Passion for hospitality and creating exceptional dining experiences, • Ability to work flexible hours, including evenings, weekends, and holidays, • Detail-oriented with strong organizational and multitasking skills, • Creative problem-solver with a proactive approach, • Ability to stand for extended periods, • Capable of lifting and carrying up to 25 lbs The successful candidate will play a crucial role in shaping the culinary identity of our club and ensuring memorable experiences for our discerning members. If you have a passion for excellence in food and beverage and thrive in a dynamic, high-end environment, we encourage you to apply. Powered by JazzHR gBadeMCPB3

Job Description The Hotel Step inside a legendary revival at The Watergate Hotel, a luxurious urban resort located along the banks of the Potomac River. Here modern design blends with a storied past to redefine luxury. A place where travel and business are occasions worth celebrating, attention to every detail is the standard, and intrigue can be found just beyond every curve. Location The Watergate Hotel is centrally located in Washington, D.C., a city of political power, prestige, and elegance is culturally rich with theaters, museums, architectural splendors and unforgettable national memorials. The Watergate Hotel is situated within walking distance of the best the city has to offer. Strategic Intent The ideal candidate is a decisive, visible, and hands-on leader who builds elite executive teams, drives accountability without bureaucracy, and thrives in high-profile, high-expectation environments. They combine strong on-property operational presence with rigorous analytical discipline, delivering clear, concise, and actionable reporting and forward-looking insights that enable informed ownership decision-making. Organizational Structure: Reports directly to Ownership Pay Range: $240,000 to $330,000 with bonus plan (commensurate with experience and strength) Position Summary The Managing Director or General Manager is the senior executive leader of the hotel, accountable for strategy in close partnership with Ownership, full P&L performance, operational excellence, culture, and long-term market positioning. The role carries responsibility for driving sustainable top-line growth, maximizing profitability, and strengthening the hotel’s competitive position as a flagship luxury asset with a focus on long-term value creation. The leader maintains a highly visible, hands-on leadership style, providing direct support to teams where needed, ensuring service excellence, and fostering a culture of accountability and performance while balancing strategic leadership with day-to-day operational involvement. General Duties and Responsibilities Operations & Guest Experience • Ensure consistent delivery of Forbes-level luxury standards, with a focus on continuous improvement in service scores and guest satisfaction., • Conduct daily property walks to monitor condition, cleanliness, and operational discipline., • Oversee a complex, multi-outlet food and beverage operation, including fine dining restaurants, bar/lounge concepts, seasonal outlets, in-room dining and a large banquet and catering operation., • Champion innovation and excellence across all guest touchpoints., • Maintain a consistent on-property presence, including regular floor walks and direct engagement with guests and teams., • Drive measurable improvements in Forbes ratings, loyalty program performance, and online reputation metrics, supported by clear performance data., • Translate guest experience performance metrics into clear action plans and structured ownership reporting. Financial Performance & Revenue Growth • Drive top-line revenue growth, effective labor management, and disciplined expense control in a large luxury hotel environment, • Partner closely with Sales, Marketing, and Revenue Management to strengthen market share, rate integrity, and long-term positioning., • Ensure disciplined financial analysis and transparent departmental reporting, enabling data-driven decision-making and clear visibility for Ownership. People & Culture • Recruit, develop, and retain a high-performing leadership team., • Coach and mentor department heads, holding leaders accountable for results, engagement, and service culture., • Ensure all associate matters are handled professionally and in alignment with HR policies and best practices., • Promote open communication, inclusion, and a positive work environment., • Hold leaders accountable through clear goals, performance tracking, and regular review cadence with timely corrective action where required. Market & Brand Leadership • Actively represent the hotel within the Washington, DC hospitality, business, and social community., • Maintain strong relationships with key stakeholders, clients, and partners., • Demonstrate a full understanding of the Washington, DC hotel market, competitive landscape, demand drivers, and seasonality., • Work in close alignment with Ownership on strategic brand and concept initiatives to ensure shared vision and consistency Experience and Requirements • Bachelor’s degree in Business Administration, Hospitality Management, or related field., • A minimum of 15 years of experience in a senior management position within a luxury hotel environment of a Forbes- or AAA Four Diamond–rated hotel or equivalent., • Currently or previously serving as a General Manager or Managing Director in a luxury hotel environment., • Strong experience in independent luxury hotels preferred; experience with more than one independent asset strongly preferred., • Prior leadership experience in a Forbes-rated luxury hotel., • Experience in U.S. luxury city hotels such as New York, Washington, DC, Boston, Chicago, or Los Angeles (Washington, DC experience strongly preferred)., • Experience leading a large-scale hotel with 300+ guest rooms, • Demonstrated success managing hotels with multiple food & beverage outlets, including fine dining, bar/lounge concepts, seasonal venues, and in-room dining., • Strong, documented record of improving Forbes standards, loyalty engagement, and online reputation scores., • Proven ability to drive top-line revenue growth while effectively managing labor and operational costs., • Ability to drive innovative solutions that anticipate and exceed guest and client expectations., • Efficiency-forward mindset to enhance internal systems, productivity, and performance., • Willingness and flexibility to work a demanding, non-traditional executive schedule, • Exceptional communication skills, both verbal and written., • Strong analytical and financial acumen with the ability to interpret complex performance data, manage budgets, and monitor the financial health of the hotel., • Ability to manage multiple priorities in a fast-paced, high-expectation luxury environment., • Availability to travel for ownership meetings, industry events, and business development as required.

Job DescriptionBenefits: • 401(k), • 401(k) matching, • Bonus based on performance, • Dental insurance, • Employee discounts, • Health insurance, • Paid time off, • Training & development, • Vision insurance The General Manager is responsible for the day-to-day operations of the hotel. This includes, but is not limited to, Front Office, Food and Beverage, Housekeeping, Engineering, Security, and administrative departments. They will be expected to communicate the vision, direction, and purpose of all hotel and company initiatives and achieve and maintain superior financial results while fostering a guest-focused environment. They will develop and drive strategies and tactics that make a material impact and actively seek out critical information on market trends, segment behavior, and other data to make informed decisions. They will create and promote learning opportunities and development plans for direct reports, with the aim of fostering a culture of development across the broader team. The person having this position must possess good communication skills, have the ability to resolve conflict, and have a thorough understanding of LINE policies, procedures and expectations. Because of the fluctuating demands of the companys operation, it may be necessary that each employee perform a multitude of different functions; therefore, as an essential part of your position, you will be expected to help others when the occasion arises, just as other employees are expected to help you. Accordingly, you may be expected to perform other tasks as needed or as directed. Essential functions and Responsibilities: Administrative: • Serve as the liaison between the hotel and the Managing Director, • Manage expenditures from the annual operating and capital reserve budgets, • Initiate, implement, understand and analyze accounting procedures to include: labor forecasts, inventory procedures, financial forecasting, annual budgeting procedures, capital expenditures, payroll and month-end analysis, • Work with the Sales, Revenue and Food & Beverage teams to maximize revenue opportunities, • Review payroll records for appropriate personnel, • Implement policies and procedures involving severe weather, safety and fire, monitor and manage the guest billing and collection procedures including delinquency, suspension, etc., • Responsible for planning, documenting, implementing and monitoring department training programs, • Accountable for the timely completion of any projects as requested, • Comply with hotel purchasing and invoice procedures, • Coordinate contract services relevant to specific areas of responsibility, • Develop a continuous five-year capital improvement plan for operations, • Ensure that all accounting standards are adhered to, • Implement and adhere to the company Standard Operating Procedures for all departments, • Maintain accurate records and files of hotel programsCommunication:, • Communicate effectively and collaboratively with intercompany support teams- Brand, Revenue, People, Finance, Engineering and Sales, • Communicate and interact with each employee, guest, investor and hotel management team member with courtesy, dignity and respect while maintaining a consistent professional demeanor, • Ensure all calls and emails are answered in a courteous and professional manner, • Ensure follow-up to escalated guest comments and comment card responses via telephone/email and provide follow-up documentation within five (5) business days, • Initiate and maintain effective positive communication between guests and personnel, • Maintain an Open Door communication policy for personnel and guests, • Maintain contact with trade associates, business improvement districts, professional organizations and industry publications for improvement of procedures and new technical advances, • Organize and conduct staff meetings and one on ones with direct reportsPeople:, • Responsible for interviewing, selecting, training, guiding and managing employees, • Ensure company recruiting and onboarding procedures are adhered to, • Ensure all employees are in appropriate uniform and attire for their scheduled shift, • Maintain an increased awareness of safety issues, • Maintain and monitor effective personnel relations in a supportive, confidential environment, • Ensure maintenance of job descriptions, postings, personnel evaluations, pertinent telephone listings and benefit communication, • Implement labor standards and tailor job description templates to the specific hotel, • Ensure development of a hotel-specific orientation and implement both property and corporate orientations, • Administer and train on progressive discipline policies and procedures, • Responsible for performance evaluations and setting annual goals for personnelOperations:, • Ensure that all staff is delivering the levels of service in accordance with the hotel standard operating procedures, • Have a thorough understanding of the maintenance of the property, • Oversee maintenance of property exteriors and public spaces and conduct daily inspections, • Adhere to all written mandatory policies and procedures, manuals, memos and oral instructions, • Oversee project completion for preventative maintenance, deep cleaning and special projects, • Ensure the successful execution of all property events and local activations as needed, • Oversee planning and pricing of all menu items, • Have a thorough understanding of services, amenities and offerings, • Maintain current knowledge of all activities and events in the surrounding areas, • Oversee the entire guest experience, from pre-arrival through departure, • Promote and encourage guest name recognition at all times, • Responsible for reviewing, understanding and following up on hotel guest needs, • Coordinate and monitor contract services to ensure performance and productivity involving special projects and daily maintenance of grounds and guest rooms to meet guest expectations, • Coordinate par level and stock of all inventory items, • Oversee the weekly work schedule of all personnel, • Ensure safety equipment, fire extinguishers, first aid kits, etc. are inspected and in good working condition, • Ensure that all equipment within the area of responsibility is maintained and in good working condition, • Oversee safety and emergency procedures and know the OSHA requirementsCompetencies:, • At least five (5) years experience as hotel General Manager or relevant position required, • Experience in the DC area market highly preferred, • Strong ability in using MS Office (MS Excel and MS PowerPoint, in particular), • Ability to work with PMS and POS software, • Outstanding communication and interpersonal skills, • Excellent reading, writing and oral proficiency in the English Language, • Excellent organizational and time management skills, • Excellent attention to detail, • Financial management, • Performance management, • Business acumen, • Ethical conduct, • Leadership, coaching and development, • Ability to multitask, • Work well under pressure, be a team playerWorking Conditions/Environment, • The noise level in the work environment is usually moderate, • The person having this responsibility may have to lift up to 20lbs on an occasional basis, • The person having this position may have to sit for eight (8) hours, stand and/or walk, push, kneel, bend, balance, squat, reach and stretch for one (1) hour per day, • The work environment characteristics described herein are representative of those an employee typically encounters while performing the essential functions of the position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Job DescriptionDescription: At TBC Hotels, we create environments that change lives in small ways and large, one good experience at a time—and that starts behind the scenes. We're currently looking for a Front Desk/Guest Services Coordinator, where you will have the opportunity to create memorable experiences for our guests and contribute to the success of the guesthouse. You will be responsible for providing exceptional guest service by warmly welcoming and attending to guests' needs during their stay. You will create a positive first impression and ensure that the guest experience is seamless, memorable, and in line with the hotel's positioning statement. Settled on bustling P Street in East Village, The Poppy Georgetown makes it easy for guests to walk around the neighborhood to experience great shopping, Georgetown history, and waterfront views. DuPont Circle, Georgetown University, GW University and The Kennedy Center are all within a 10-minute walk. The Poppy Georgetown is the first luxury boutique inn, positioned in the nation's capital. With 15 individually curated guest rooms and a club-style lounge to unwind from the hustle, The Poppy boasts top traveler rankings on TripAdvisor. The Poppy, Georgetown Guesthouse offers a unique and exciting opportunity to work in a charming and upscale environment with a friendly and professional team. As a Front Desk/Guest Services Coordinator, you will help create guest experiences that are enjoyable and comfortable all while making guests feel right at home. What You'll Do: • Greet guests as they arrive at the guesthouse, provide information about the property and its amenities, and escort them to their rooms., • Respond to guest requests for information or assistance promptly and accurately, and provide recommendations for local restaurants, attractions, and activities., • Ensure that all guests receive a personalized experience and are treated with respect and courtesy at all times., • Handle guest complaints and concerns in a professional and timely manner and escalate issues to the appropriate manager as needed., • Assist with luggage and transportation arrangements as needed., • Monitor the public spaces to ensure that it is clean and well-maintained and arrange for any cleaning, necessary repairs or maintenance., • Prepare and serve breakfast in the parlor and ensure that guests have a comfortable and enjoyable dining experience., • Prepare and serve beverages, including alcoholic in the parlor., • Restock & refill tea, coffee, refrigerator, fruit basket and snacks for guest., • At times, will need to be ready and available to clean guest rooms., • Reach out to departing/departed guests to solicit TripAdvisor reviews., • Strong customer service skills with a genuine passion for hospitality and creating memorable guest experiences., • Excellent communication and interpersonal skills, with the ability to interact professionally with guests, colleagues, and vendors., • Problem-solving mindset with the ability to remain calm and professional under pressure., • Proficiency in using computers and hotel management systems (experience with reservation/PMS systems is a plus)., • Attention to detail to ensure accuracy in guest interactions, service delivery, and record keeping., • Physical ability to stand for extended periods, lift and carry up to 25 lbs., and assist guests with luggage when necessary. Education and Experience: • High school diploma or equivalent required; some college or hospitality-related coursework preferred., • Prior experience in front desk, guest services, or a hospitality-related role strongly preferred., • Formal hospitality training or certifications (e.g., AHLA Front Desk Representative Certification, ServSafe, TIPS Alcohol Certification)., • Experience in food and beverage service (breakfast or bar service) is a plus., • Knowledge of the Georgetown/Washington, D.C. area or willingness to learn local attractions and dining options to provide personalized guest recommendations. Preferred Qualifications: • Bilingual or multilingual abilities, with preference for Spanish, French, or other languages commonly spoken by international travelers., • Previous experience working in a luxury, boutique, or lifestyle hotel environment., • Familiarity with TripAdvisor and other online review platforms to support guest engagement and reputation management., • Knowledge of mixology or wine service for boutique guesthouse bar/lounge service. JOB TYPE: FULL TIME - Flexibility to work a variety of shifts, including evenings, weekends, and holidays, as needed, is required. ABOUT TBC HOTELS Why Join Us? Over the past 40 years, TBC Hotels has owned, developed, and operated more than 30 hotels throughout the United States. TBC Hotels has a long history of building lasting and meaningful relationships with associates, guests, partners, and the community. Having the confidence to do the right thing in every transaction, maintaining the values and identity imparted by TBC Hotels, capitalizing on opportunities, and being intentional about our actions are critical to who TBC Hotels is and how we operate. At TBC Hotels, we don’t just work together—we go the distance for one another and for our guests. If you’re ready to take ownership of your role, make an impact, and be part of a team that truly cares, we want to hear from you. RELATIONSHIPS, INTEGRITY, LEGACY, ENTREPRENEURIAL SPIRIT, HOSPITALITY Apply today and let’s get the job done, together.

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DC area and Denver, CO. We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring an Assistant General Manager in the DMV! This individual should have the ability to travel to any of our DMV locations. The Assistant General Manager supports the GM to oversee the entire shop and acts as the General Manager while the GM is away from the store, including kitchen operations, front of house service, the continued development and growth of your team, and the overall profitability of the shop. The AGM is always guest-, food-, and team-focused, while being a quick thinker, a problem-solver, a skilled communicator, and a motivator. As an AGM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of CYM AGM: • Overseeing daily operations of your shop while acting as the manager-on-duty -- from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead, shop and kitchen supervisors, and team members to ensure the best service is provided to our guests in alignment with CYM core values, • Work with supervisors and hourly team members to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pick ups, linens, deep cleaning and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Collaborate with GM to oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage and labor goals, • Collaborate with GM on recruiting, hiring, training, and conducting performance evaluation of team members, • Work with GM to confirm that scheduling each shift and position is covered at its best ability. If there is an issue (call-outs, emergency), the manager is on-call to solve it in the best interest of the shop, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Have at least 1 year of experience in a restaurant management role, • Have a foundational understanding of: P&L, cost of goods sold, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification or willingness to obtain, • Can coordinate multiple tasks such as food and labor cost while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and are willing to lead by example, • Take initiative; you’re proactive, and can think of the big picture, • Have high-energy, positive can-do attitude that thrives in fast-paced environment, • Treat others with kindness and respect, • Align with our core values of Vibrancy, Integrity, Energy, Belonging and Seizing the Moment, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently; Proven coaching and leadership skills for a diverse staff, • Starting salary: $60,000 and a 10% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day! Powered by JazzHR 3PhxjPpkFb

Job Description At Call Your Mother we believe that great food is made even better with amazing service and having fun together. CYM is a neighborhood bagel shop and deli with locations in the DC area and Denver, CO. We're looking for new team members with positive attitudes and an eagerness to learn who are as excited about good food & GOOD VIBES. We’re hiring an Assistant General Manager at our West End location! The Assistant General Manager supports the GM to oversee the entire shop and acts as the General Manager while the GM is away from the store, including kitchen operations, front of house service, the continued development and growth of your team, and the overall profitability of the shop. The AGM is always guest-, food-, and team-focused, while being a quick thinker, a problem-solver, a skilled communicator, and a motivator. As an AGM, you’ll be an enthusiastic leader for your team, lead by example, and hold yourself and all team members accountable for their performance and product output through our CYM Values (“VIBES”). A day in the life of CYM AGM: • Overseeing daily operations of your shop while acting as the manager-on-duty -- from preparing the shop to open, executing service, to closing; all at the highest level, • Proactively solving any problems that arise at the shop and taking initiative to keep the shop running at its best, most efficient capacity always, • Manage and lead, shop and kitchen supervisors, and team members to ensure the best service is provided to our guests in alignment with CYM core values, • Work with supervisors and hourly team members to create a positive, efficient work environment for the whole team, • Supporting Call Your Mother’s high operational standards by continuing to hold yourself and your team members to the provided checklists, recipe specs, and other standardized tools, • Manage maintenance and upkeep of all equipment and the shop’s surroundings -- trash pick ups, linens, deep cleaning and/or storage organization, • Continued focus on all ServeSafe food safety standards and commitment to shop safety, • Collaborate with GM to oversee food and beverage management, including inventory, ordering, and budget with regard to food, beverage and labor goals, • Collaborate with GM on recruiting, hiring, training, and conducting performance evaluation of team members, • Work with GM to confirm that scheduling each shift and position is covered at its best ability. If there is an issue (call-outs, emergency), the manager is on-call to solve it in the best interest of the shop, • Creating extraordinary moments for guests, • Contributing to our business with your ideas and feedback, • Supporting and lifting up our communities and neighborhoods, • Mentoring and developing your staff, • Have at least 1 year of experience in a restaurant management role, • Have a foundational understanding of: P&L, cost of goods sold, labor/scheduling, training & team development, food quality standards, • Have ServeSafe Manager’s Food Safety Certification or willingness to obtain, • Can coordinate multiple tasks such as food and labor cost while maintaining required standards of operation in daily shop activities, • Are hospitality-oriented and hold a passion for the guest experience, • Believe in a hands-on managing style and are willing to lead by example, • Take initiative; you’re proactive, and can think of the big picture, • Have high-energy, positive can-do attitude that thrives in fast-paced environment, • Treat others with kindness and respect, • Align with our core values of Vibrancy, Integrity, Energy, Belonging and Seizing the Moment, • Are a team player and always willing to help others, • Work calmly and effectively under pressure; seek to solve problems, • Communicate clearly and efficiently; Proven coaching and leadership skills for a diverse staff, • Starting salary: $60,000 and a 10% bonus opportunity, • Exciting opportunities for growth and development! With CYM’s continued expansion, this role offers a strong foundation to grow your leadership skills and take the next step in your career., • Great people, real support, and incredible VIBES. We’re focused on a positive, people-first culture where everyone feels they belong and they’re supported. You’ll find a team that’s welcoming, celebrates wins together, and most importantly, keeps things fun every day! Powered by JazzHR 3ANXky43uQ

Job DescriptionSteeped in rich history and surrounded by the most iconic institutions of our nation, The Hay-Adams is the downtown Washington, D.C. hotel for discerning guests. Enveloped by views of the White House, St. John’s Church, and the scenic Lafayette Park, the 5-star accommodations at The Hay-Adams are the embodiment of refined residence. Marked by Washington, D.C.’s most accommodating amenities and dedicated services, The Hay-Adams is the boutique hotel of choice for the modern luxury traveler. The Hay-Adams offers an exceptional guest experience that goes beyond a good night’s sleep. The purpose of the Banquet Manager is to oversee the day-to-day banquets/catering operations at the venue. This highly motivated professional will manage the back of house and front of house operations for the event spaces within the venue, and will report directly to the Director of Banquets Essential Duties & Responsibilities Provide leadership and support for all Banquet staff and associatesAchieve and maintain Forbes 5-star standards; meet and exceed LQA and Leading Hotels of the World standardsMeet client(s) and assume responsibility as the primary liaison from the Catering Manager on the day of the event. Communicate directly with the clients and review details of their function, while remaining available to them and flexible to their requests to amplify their comfort for the duration of their eventAssists in motivating, disciplining, directing, and supervising the work of associates within the Banquet DepartmentAssists in training and evaluations of Banquet associates, and ensures appropriate numbers of Banquet associates are scheduled in accordance with company standards, policies, and guidelines Assists in the supervision and maintenance of service protocols executed by Banquet associates to ensure the highest levels of professionalism and decorum are exhibited to clients and visitors of our venueObserve and supervise the actions of all service associates (servers, housemen) to ensure that safety standards are being followed, productivity standards are being met, and proper execution occurs consistently during all phases (set up and service) associated with hosted eventsMonitor the engagement of the service staff during events to ensure that associates are present at their assigned station and delivering service consistent with company expectationsMonitor that the communication between Banquets and the culinary team is current, fluid, and consistent during all facets of events (set up, service); promptly communicate changes in time, program, to culinary to ensure optimal food quality and pristineness of presentation to guestsLead pre-shift meetings that provide instructions and an overview of the event’s food, service, and timing nuancesContinuously walk the meeting spaces, back of house, foyers, and hallways to observe and assess their readiness for client/guest arrival. Check restrooms on all event floors to ensure they are clean, equipped with supplies, and appropriate for guest useBe professional and courteous to all internal and external entities you encounterExpect the unexpected during events, and rely on your team to assist towards addressing, fixing, and/or rectifying any and every issue that may surface. The ability to organize and orchestrate any last-minute changes or details to functionsPossess a personal “can do, will do spirit,” with a team-minded approach to engaging anything the day may present to youClearly articulate expectations of service and follow up by observing and providing feedback to those who work exemplarily, need support and guidance, or are not executing satisfactorilyThe ability to attend regular catering meetings to obtain information of the upcoming contracted functionsThe ability to respond properly during any emergency and/or safety situationThe ability to perform other tasks and duties as assigned by management Qualifications:To perform this job successfully an individual must be able to perform each essential duty to a satisfactory standard. 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: Bachelor’s degree in hospitality or related field is required, License/Certification: ABC Manager’s License (ABRA), CPR/AED first aide Experience: 4+ years of progressive leadership in food and beverage with a strong concentration on Banquet Operations Management in a luxury hotel setting; a combination of banquet management and overall food & beverage management experience will be taken under consideration). Experience in a similar role will be strongly favored. Experience in a unionized hotel is a plus. Supervisory Responsibilities: Manages and supervises banquet department associates. Language Skills: Ability to read, analyze and interpret common technical, financial, and legal reports. Ability to write speeches/reports and present information to senior management, public groups and/or boards of directors. Multilingual is preferred. Mathematical Skills: Ability to work with mathematical concepts such as probability and statistical inference. Ability to apply concepts such as fractions, percentages, ratios, and proportions to practical situations. Reasoning Ability: Ability to resolve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram or schedule form. Physical Ability: While performing the duties of this job the employee is regularly required to talk and hear. The employee is frequently required to stand, walk, and sit. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds. Standards of Conduct:The high ethical standards of The Hay-Adams must be upheld by all members of the company. The policies relative to press relations, equal opportunity, discrimination, sexual harassment, vendor relations, etc., stated in the employee handbook and manuals are inviolable. We pride ourselves on providing a professional caring atmosphere for clients and all fellow employees and will achieve this goal through responsible actions. The Hay-Adams is proud to be an equal opportunity workplace dedicated to pursuing and hiring diverse professionals. Equal Opportunity Employer/Veterans/Disabled We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionDescription: A Shift Leader is responsible for providing support to manager's by acting as Manager on Duty (MOD), handling day to day managerial tasks including checking in orders, placing orders, staffing, cash handling, guest management and opening and closing the restaurant. ShiftLeaders will take orders, run food, maintain a clean and organized dining room, bag and deliver to go orders, enforce team deployment in the front of house, ensure prep is completed for service, support bartenders as needed and be the go to contact for any issues on shift if managers are not present. DUTIES AND RESPONSIBILITIES • Service, • Greeting guests upon arrival, • Providing excellent customer service during guests dining experience, from entry to the restaurant through departure and everything in between, • Memorize the menu at your location, • Able to read readily available recipes to make store specific cocktails, • Cash handling, • Responsible for handling guest complaints on shift, • Can cover any FOH position in event of a call out, • Memorizes Steps of Service for cashier, bar and expo, • Sanitation/Food Safety, • Sweep and mop floors, • Sanitize and wipe down tables and other surfaces, • Maintain beverage and salsa stations, • Clean bathrooms, • Ability to complete internal health audits, • Follows checklists for opening and closing, • Check food and equipment temperature to ensure food safety compliance, • Able to complete line checks and provide feedback when food does not meet spec, • Leadership, • Able to open and close the restaurant solo, • Complete a check out for every FOH team member before they conclude their shift, • Ensure all prep for FOH is identified at the beginning of the shift and completed by the end of the shift, • Holds peers accountable to company standards, • Go to trainer for cashier position at your location, • Admin, • Data entry, including invoices, • Friendly, • Possess a sense of urgency, • Thoughtful, • Natural ability to connect with others quickly, • Intuitive, • Responsible, • Minimum, • Able to speak English, • Comfortable working with a team, • Basic math knowledge, particularly addition and subtraction, • Able to take constructive criticism, • Able to handle conflict with potential guest issues, • Ability to read and follow instructions, • Good verbal communication skills, • Comfortable with technology (POS systems, printers, KDS, etc), • Able to multitask and prioritze on the fly, • Conflict resolution, both with guests and team members, • Preferred, • Prior experience in a restaurant job, • Prior experience with Revel, Ctuit, and/or Zenput, • Can speak English and Spanish, • Prior management experience, • Food Manager certification Able to lift 25+ pounds Able to stand on their feet for 8 hours uninterrupted Able to be stationary for multiple hours at a time completing repetitive tasks Able to move quickly throughout the restaurant Able to access and navigate all areas of the restaurant Able to work in excessive heat and cold associated with the kitchen environment

Job Description maman is a french bakery, café and leading lifestyle brand founded in 2014 by owners elisa marshall & benjamin sormonte, with locations across north america and canada. inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options spanning from hearty salads & sandwiches to savory quiches. in addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. from baby showers and birthday parties to engagements, they're able to help celebrate customers & make new beautiful memories. in september 2021, maman founders elisa marshall & benjamin sormonte released the highly anticipated maman: the cookbook. We’re looking for a passionate general manager to join our team! Our ideal candidate is passionate about food, beverages, and welcoming customers through our doors. You have experience in successfully managing a team, fostering unity, and working together to accomplish daily goals. No task is too small for you. When you join our team, you’ll be responsible for providing a friendly, helpful, and responsive level of service to all of our guests. You’ll be able to speak authentically about who we are, and every item on our food and beverage menu. Position Summary The General Manager will oversee daily operations of one of maman’s café locations, ensuring exceptional hospitality, operational efficiency, and team engagement. This individual will lead both front-of-house and back-of-house teams, drive financial performance, and uphold maman’s standards of quality and service. Reporting to the Regional Director, the GM will balance guest experience, team development, and profitability while embodying maman’s culture and values. Essential Responsibilities Operations & Financial Management * Manage all aspects of café operations, ensuring efficiency and consistency in service delivery * Drive sales growth, manage COGS, and control labor costs to achieve profitability targets * Review and analyze daily financial performance and partner with leadership to implement improvements * Oversee scheduling, ordering, inventory management, and reporting Team Leadership & Development * Lead, coach, and inspire a team of approximately 25 FOH and BOH employees * Conduct monthly performance reviews, ongoing coaching, and career development conversations * Onboard and train new hires in Harri, ensuring readiness prior to their first training shift * Foster a positive, collaborative work environment where accountability and hospitality thrive Guest Experience & Hospitality * Champion maman’s hospitality standards, ensuring every guest feels welcomed, respected, and valued * Investigate and resolve guest concerns with professionalism and urgency * Build guest loyalty by developing rapport with regulars and fostering repeat visits * Maintain café aesthetics in line with maman’s lifestyle brand Collaboration & Strategic Support * Partner with Regional Directors and the maman office team on new SOPs, menu launches, marketing initiatives, and events * Support cross-functional projects and activations, ensuring alignment with brand standards * Provide insights to leadership regarding staffing needs, market trends, and operational improvements Qualifications & Skills * Minimum 3 years of leadership experience in hospitality or restaurant management * Strong financial acumen with proven ability to manage budgets, labor, and costs effectively * Proficiency with Toast, Harri, and 3rd-party delivery platforms * Valid food handler’s certification and strong commitment to food safety * Excellent leadership, communication, and problem-solving skills * Flexible availability, including weekends, holidays, and special events * Energetic, approachable, adaptable, and hospitality-driven with a passion for creating memorable guest experiences What We Offer At maman, we’re proud to provide a supportive and people-first environment where leaders can thrive and grow. Our General Managers enjoy: * A collaborative culture that values teamwork, initiative, and continuous improvement * Competitive salary, performance-based bonuses, and growth opportunities within a fast-growing brand * Comprehensive healthcare options and commuter benefits * Two weeks of paid time off and a flexible, supportive work environment * Ongoing professional development, training, and opportunities for internal mobility * Sweet perks cookies, coffee, and in-store discounts * A company culture where we roll up our sleeves, support one another, and celebrate shared success

Job Description WHY YOU'LL LOVE WHAT YOU DO AT PLANTA: * Medical, Dental, Vision & Life Insurance offered for PLANTA employees. * Work/life balance is a priority — annual PTO starts 90 days after date of employment. * No limit on referral bonuses for sending Leadership and Team Members our way, paid after 180 days of successful employment. * 50% off delicious plant-powered food at all full-service PLANTA concepts: PLANTA, PLANTA Queen, and PLANTA Cocina. * Exciting career growth & development opportunities as part of an ever-expanding company: new restaurants and new positions are always on the horizon. PLANTA is building a team of inclusive, strategic, and dynamic individuals who lead with a focus on equity, productivity, and workplace satisfaction. Our mission is to FUEL THE FUTURE and we do this across every corner of the hospitality industry, from creative and marketing to culinary, beverage, and beyond. Together, we craft exceptional guest experiences that leave a lasting impression. At PLANTA, our passion for hospitality runs deep. It goes beyond delivering outstanding experiences for our guests; it's about nurturing and developing our team to become the next generation of industry leaders. We are committed to sourcing the finest ingredients and embracing our social responsibility to create a more sustainable organization each day. What you'll find at PLANTA is a culture fueled by our core values: Determined—we stand for change, and together, we plan to win. Humble—we make mistakes, but we own them and learn from them. Intentional—we genuinely care about the people and the world around us. Nourishing—we aim to leave our guests, communities, and team members in a better place. Evolving—we embrace change and champion flexibility as we grow together. CONCIERGE Reporting to the Restaurant Leader, the Concierge ensures that our guests have a pleasant and memorable dining experience from the initial impression to the fond farewell. This individual understands above and beyond service and ensures guest satisfaction is the highest priority. They work as a team, to maximize service revenues by accommodating guests, reservations and walk-ins in a strategic manner. They are expected to greet all guests with enthusiasm, be well informed in all aspects of our offerings and provide our guests a world-class experience. WHAT'S ON YOUR PLATE: • Champions the brand’s vision and values and contribute to a culture of positivity and high standards where all employees CHASE perfection in everything they do, • Create an environment that is warm, welcoming and filled with positivity for guests and employees, • Uphold our standards at all times and treat everyone with courtesy and respect, • Warmly and graciously greet all incoming and departing guests, • Seat guests proactively, promptly, with genuine care to attention and detail, • Actively communicate with the Leadership team any issues or potential concerns relating to seating, guest experience or the ability of staff to service the business of their section, • Prepare and present all pre-shift notes for upcoming service (ie. PX’s, celebrations, etc.), • Operate and maintain reservations systems and assign reservations daily on SevenRooms that is logical and appropriate, • Update reservation system with guest information and details, • Answer incoming calls, reservations and administer call backs, • Advise colleagues of guest special occasions, unique celebrations, concerns for allergies or other service needs which require special attention, once known, • Relaying the necessary information in regards to allergies and guest requests to management, respective captain, and kitchen, • Constant communication with captains and management to ensure out times are provided, guests are dining within appropriate times, and resets are completed in an efficient manner, • Ensure opening, closing and weekly checklists are being used and all tasks on said checklists are being completed, • Ensure that all areas of the restaurant under Concierge’s purview are well maintained and kept clean at all times including the concierge stands, all front entrance windows, floors and mats, mirrors and chrome, and washrooms, • Communicate with leadership on any need to know information regarding restaurant or Concierge specific needs., • Complete any additional tasks assigned to the Concierge team such as MyCheck integration or take out order management INGREDIENTS YOU'LL BRING TO THE TABLE: • Fully understand and embody PLANTA’s can-do attitude, demonstrating a level of passion and dedication where no task is beneath you., • 1-2 years’ experience in a similar, fast paced environment with similar standards, • Experience using reservation systems, • Well-spoken and excellent communication skills, • Humble and relatable with a confident attitude, • Remain highly detailed at all times, • Respectful and professional with all interactions, • Proactive in understanding guests' needs, • Creativity in finding solutions to provide guests an exceptional experience, • Ability to ease conflict and resolve issues, • Team oriented with capability to work in a high stressed environment, • High organizational skills and ability to prioritize, • Professional appearance appropriate for a premier restaurant, • Results-oriented and impeccably organized, • Degree/ Diploma in Hospitality, WSET, Prud’homme or equivalent considered an asset, • Full time flexible hours are required (days, nights, weekends, holidays) or as agreed with your hiring manager At PLANTA we do not tolerate any form of discrimination in the workplace, including during the recruitment stages. As such, all applications are viewed by our diverse recruitment team that uses a holistic and equitable approach. PLANTA is an equal opportunity employer committed to diversity and inclusion. We are pleased to consider all qualified applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, protected veterans status, Aboriginal/Native American status or any other legally-protected factors. Disability-related accommodations in accordance with the Americas with Disabilities Act during the application process are available upon request.

Job DescriptionPosition Description: Step into the inviting world of The Majestic, a beloved King Street gem from 1932. Housed in a historic Old Town, Alexandria storefront. Purpose:The Assistant General Manager oversees the daily operations of a fine dining restaurant, ensuring memorable guest experiences, maintaining the standards of food quality, service, and ambiance. Position Responsibilities: Guest Experience & ServiceEnsure that every guest receives attentive, personalized, and professional service that is consistent with restaurant standards.Handle guest inquiries, feedback, and complaints promptly and gracefully to ensure satisfaction.Maintain an atmosphere of elegance, comfort, and hospitality throughout the dining experience.People & LeadershipRecruit, train, and mentor front-of-house staff, including bartenders, servers, hosts, and support team members. Manage people processes such as one-on-ones and progressive discipline. Foster a culture of professionalism and teamwork.OperationsOversee daily dining room operations, including reservations, seating flow, and service timing.Coordinate seamlessly with the kitchen, bar, and front-of-house teams to ensure efficiency and consistency.Monitor cleanliness, presentation, and ambiance of the restaurant in accordance with brand standards.Ensure compliance with all health, safety, and sanitation regulations. Knowledge, Skills and Abilities: Qualifications - Minimum 35 years of management experience in a fine dining or upscale restaurant.Strong leadership and interpersonal skills with a passion for hospitality.In-depth knowledge of food, wine, and beverage service.Proficient organizational, communication, and problem-solving abilities.Provides evidence of strong leadership. Demonstrates ability to obtain results for FOH operations consistently.Adaptable, able to change priorities and manage workloads with minimal direction. Demonstrates ability to be proactive versus reactive.Expert-level follow-through skills.Dependable, reliable, and highly motivated. $70,000.00 - $75,000.00 Annually

Job DescriptionAssistant General Manager The Assistant General Manager supports the overall leadership and daily operations of the restaurant, working closely with the Food & Beverage Director to ensure exceptional hospitality, strong team performance, and consistent operational excellence. This role helps guide both guest-facing and back-of-house functions while fostering a positive, inclusive, and high-achieving work environment. Essential Duties and Responsibilities • Support the delivery of outstanding culinary and beverage experiences by reinforcing service standards and coaching the team, • Help cultivate a collaborative, enthusiastic work culture that recognizes achievements and encourages team engagement, • Provide active, hands-on leadership to develop staff and maintain elevated levels of guest service, • Assist in identifying opportunities to improve guest satisfaction and contribute to action plans that address service gaps, • Oversee daily operational functions—including scheduling, inventory coordination, and financial support—with direction from the Director of F&B, • Partner with leadership to meet or exceed financial goals through participation in sales initiatives, labor efficiency, cost control, and purchasing decisions, • Build and maintain strong relationships with vendors and support community outreach efforts, • Help ensure compliance with health, safety, and sanitation standards as well as all company policies and procedures, • Promote a respectful, inclusive, and harassment-free workplace in alignment with diversity and inclusion initiativesRequired Experience and Qualifications, • 2–3 years of supervisory or management experience in a premium or high-volume food and beverage environment, • Experience supporting restaurant openings, hiring, onboarding, training, and maintaining high operational standards, • Working knowledge of finance, HR processes, procurement, and restaurant operations, • Strong conflict resolution and service recovery skills, • Excellent communication, leadership, and interpersonal abilities, • Familiarity with sanitation protocols and food safety requirements (DOH Food Protection Certificate preferred or required depending on local regulations), • Professional and polished presentation, • Ability to work a flexible schedule, including evenings, weekends, and holidays We are an Equal Opportunity Employer and treat all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law. Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.

Job Description Website: Greenbar is on a mission to empower healthy communities through food and to be a leader in our industry by making fresh food accessible to ALL. We are getting ready for growth across the DMV and are looking for the best people possible to help us change the game! We are looking for a positive-minded, people-loving, energetic District Manager with a passion for people, hospitality, and serving delicious, healthy food. As Manager you will be responsible for, but not limited to: Hiring Great People - We believe that we are only as strong as each one of our team members. So we take great care and pride in the people we bring into our family. You will be expected to hire great human beings to help us achieve success! Connecting With Community - Having great people is awesome, but we have to create and deliver unforgettable experiences with each and every guest that walks in our doors. We do this by not only meeting their unique expectations but by blowing them away! Managing Financial Performance - No great company can change the world without the means to do so. We take as much pride and care in the financial success of our business as everything else. You will be held accountable for managing your P&L. Greenbar is on a mission to empower healthy communities through food and to be a leader in our industry by making fresh food accessible to ALL. We are getting ready for growth across the DMV and are looking for the best people possible to help us change the game! Responsibilities: • 7+ years of direct Management experience - resume MUST reflect this, if not kindly do not apply, • Job tenure must average 2-3 years with current and recent employers, • Food cost management, • Inventory ordering, • Food preparation, • Able to coordinate and manage repairs, • HR responsibilities and people management, • Manages and maintains safe working conditions, • Supervise and coordinate all culinary activities, • Interview and recommend applicants for selection in hiring, • Oversee inventory, quality, and safety, including COVID protocols, • Pleasant, respectful, and approachable demeanor, • Financial analysis and forecasting, • Generate weekly, monthly, and annual reports, • Lead your team with empathy, fairness, and clear direction while building teamwork, • Manage store’s profitability, • Passionate about the mission and growth of Greenbar, • Willingness to abide by the appearance, uniform, and hygiene standards, • High standards of visual aesthetic and presentation, • Very detailed oriented and organized, • Understanding of a start-up culture and wearing multiple hats, • Strong working knowledge of food and beverage service, • Possess strongly developed leadership and communication skills, • POS and back-office computer skills (Clover, 7shifts, Google Suite, Microsoft Office);, • Hospitality management or culinary schooling is a plus, • You have at least 2 years of leadership experience in the restaurant, hospitality, or retail industry with responsibility for financial results, • Full P&L responsibility including budgets, forecasting, food, and labor cost controls., • Ability to learn and train others on all aspects of the Greenbar operations, • Fast casual, fast food Industry and/or restaurant, • Mentoring and developing team members, • Willingness to learn and grow with in a growing business, • Comfortable creating and implementing SOPs, • Food handlers license Pay: $40,000.00 - $60,000.00 per year plus bonuses. Social: @getgreenbar COVID-19 considerations: Greenbar follows CDC guidelines and recommendations Company DescriptionWebsite: Greenbar is on a mission to empower healthy communities through food and to be a leader in our industry by making fresh food accessible to ALL. We are getting ready for growth across the DMV and are looking for the best people possible to help us change the game!Website: is on a mission to empower healthy communities through food and to be a leader in our industry by making fresh food accessible to ALL. We are getting ready for growth across the DMV and are looking for the best people possible to help us change the game!