General Manager- Middlesex County, NJ

January 15, 2012
Location :

Middlesex County
Base Pay :

$75,000 – $90,000 /Year
Employee Type :

Full-Time
Industry :

Restaurant
Manages Others :

Yes
Job Type :

Restaurant – Food Service
Experience :

At least 5 year(s)
Post Date :

12/2/2011

Contact Information

Contact :

Restaurant Division
Phone :

631-424-6982
Fax :

631-424-2470
 Description Restaurant General Manager
Restaurant ManagerPleases customers by providing a pleasant dining experience.

Duties:
* Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

* Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

* Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

* Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

* Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

* Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

* Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

* Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

* Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

* Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

* Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

* Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

* Great compensation package, great benefits, opportunity for advancement

Requirements

RequirementsSkills/Qualifications:

  • People Management
  • Planning
  • Foster Teamwork
  • Giving Feedback
  • Customer Service
  • Developing Budgets
  • Self-Motivated
  • Energy Level
  • Multi-tasking
  • Resolving Conflict
  • Verbal Communication
Advertisements

Retail Managers- Big Box- Tysons Corner, VA

December 16, 2011

Job Snapshot

Location :

Tysons Corner, VA 22182
Base Pay :

$55,000 – $75,000 /Year
Employee Type :

Full-Time
Industry :

Retail
Food
Manages Others :

Yes
Job Type :

Retail
Grocery
Experience :

At least 3 year(s)
Post Date :

12/1/2011

Contact Information

Contact :

Retail Division
Phone :

631-424-6982
Fax :

631-424-2470
 Description

Retail Managers
Big Box Retail Managers
Big Box Managers
Description
Serve customers by providing merchandise; supervising staff.

Duties:
* Completes store operational requirements by scheduling and assigning employees; following up on work results.

* Maintains store staff by recruiting, selecting, orienting, and training employees.

* Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.

* Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

* Identifies current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

* Ensures availability of merchandise and services by approving contracts; maintaining inventories.

* Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.

* Protects employees and customers by providing a safe and clean store environment.

* Maintains the stability and reputation of the store by complying with legal requirements.

* Contributes to team effort by accomplishing related results as needed.

* Great compensation package, great benefits, opportunity for advancement

     Requirements RequirementsSkills/Qualifications:

    • People Management
    • Planning
    • Foster Teamwork
    • Giving Feedback
    • Customer Service
    • Developing Budgets
    • Self-Motivated
    • Energy Level
    • Multi-tasking
    • Resolving Conflict
    • Verbal Communication

    District Manager- Westchester, NY

    December 16, 2011

    Job Snapshot

    Location :

    Westchester
    Base Pay :

    $70,000 – $80,000 /Year
    Employee Type :

    Full-Time
    Industry :

    Food
    Restaurant
    Retail
    Manages Others :

    No
    Job Type :

    Restaurant – Food Service
    Retail
    Franchise
    Experience :

    At least 4 year(s)
    Post Date :

    12/7/2011

    Contact Information

    Contact :

    Quick Serve Division
    Phone :

    631-424-6982
    Fax :

    631-424-2470
     Description Diistrict Manager – Fast Casual
    District Manager – Quick Serve
    District Manager – Restaurant Quick Serve
    Achieves sales target by managing distributors; developing promotions; attaining sales quotas.

    Duties:
    * Maintains distribution channels by recruiting, selecting, orienting, training, encouraging, and managing distributors.

    * Accomplishes distributor results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining distributors; initiating, coordinating, and enforcing systems, policies, and procedures.

    * Develops promotions by setting goals with distributors.

    * Achieves sales objectives by setting quotas with distributors; presenting products to accounts.

    * Achieves financial objectives by staying within budgets for accrual and overhead costs.

    * Maintains sales accounts receivable operations by submitting claims and/or deductions; communicating actions and irregularities.

    * Provides information to corporate management by recapping promotional activity; reporting business opportunities, results, trends, and competitive information.

    * Maintains quality service by establishing and enforcing organization standards.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Contributes to team effort by accomplishing related results as needed.

     Requirements 

    • Motivation for Sales
    • Sales Planning
    • Meeting Sales Goals
    • Management Proficiency
    • Financial Planning and Strategy
    • Training Management
    • Decision Making
    • Presentation Skills
    • Results Driven
    • Emphasizing Excellence

    General Managers Upscale Dining- South Plainfield, NJ

    December 16, 2011
    • Location US, 07080, NJ, South Plainfield
    • Job Description

      Job Purpose:
      Pleases customers by providing a pleasant dining experience.

      Duties:
      * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

      * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

      * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

      * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

      * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

      * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

      * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

      * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

      * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

      * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

      * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

      * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

      Skills/Qualifications:
      People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

      Salary USD 75000 – 90000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 5+ to 7 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    Kitchen Managers- Wayne, NJ

    December 16, 2011

    Location US, 07470, NJ, Wayne

    Job Description

    Job Purpose:
    Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.

    Duties:
    * Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change.

    * Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques.

    * Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques.

    * Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.

    * Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

    * Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.

    * Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

    * Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

    * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus

    Salary USD 55000 – 65000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required Some College Coursework Completed
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    District Manager- White Plains, NY

    December 16, 2011
    • Location US, 10606, NY, White Plains
    • Job Description

      Job Purpose:
      Achieves sales target by managing distributors; developing promotions; attaining sales quotas.

      Duties:
      * Maintains distribution channels by recruiting, selecting, orienting, training, encouraging, and managing distributors.

      * Accomplishes distributor results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining distributors; initiating, coordinating, and enforcing systems, policies, and procedures.

      * Develops promotions by setting goals with distributors.

      * Achieves sales objectives by setting quotas with distributors; presenting products to accounts.

      * Achieves financial objectives by staying within budgets for accrual and overhead costs.

      * Maintains sales accounts receivable operations by submitting claims and/or deductions; communicating actions and irregularities.

      * Provides information to corporate management by recapping promotional activity; reporting business opportunities, results, trends, and competitive information.

      * Maintains quality service by establishing and enforcing organization standards.

      * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

      * Contributes to team effort by accomplishing related results as needed.

      Skills/Qualifications:
      Motivation for Sales, Sales Planning, Meeting Sales Goals, Management Proficiency, Planning, Financial Planning and Strategy, Training Management, Decision Making, Presentation Skills, Results Driven, Emphasizing Excellence

      Salary USD 70000 – 80000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 5+ to 7 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    Restaurant Managers- Fairfax, VA

    December 16, 2011
    • Location US, 22033, VA, Fairfax
    • Job Description

      Job Purpose:
      Pleases customers by providing a pleasant dining experience.

      Duties:
      * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

      * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

      * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

      * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

      * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

      * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

      * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

      * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

      * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

      * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

      * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

      * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

      Skills/Qualifications:
      People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

      Salary USD 55000 – 65000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 2+ to 5 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts
    • Contact Information:
    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    District Manager- New York, NY

    December 16, 2011
    • Location US, 10017, NY, New York
    • Job Description

      Job Purpose:
      Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.

      Duties:
      * Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

      * Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

      * Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

      * Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

      * Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

      * Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

      * Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

      * Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

      * Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

      * Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

      Skills/Qualifications:
      Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

      Salary USD 70000 – 85000 Per Year
      Career Level Required Executive (SVP, VP, Department Head, etc)
      Experience Required 7+ to 10 Years
      Education Required Bachelor’s Degree
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    Store Director/District Manager- Luxury Retail- New York, NY

    December 16, 2011
    • Location US, 10017, NY, New York
    • Job Description

      Job Purpose:
      Serves customers by providing merchandise; supervising staff.

      Duties:
      * Completes store operational requirements by scheduling and assigning employees; following up on work results.

      * Maintains store staff by recruiting, selecting, orienting, and training employees.

      * Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.

      * Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

      * Identifies current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

      * Ensures availability of merchandise and services by approving contracts; maintaining inventories.

      * Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.

      * Markets merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios.

      * Secures merchandise by implementing security systems and measures.

      * Protects employees and customers by providing a safe and clean store environment.

      * Maintains the stability and reputation of the store by complying with legal requirements.

      * Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records.

      * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

      * Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.

      * Contributes to team effort by accomplishing related results as needed.

      Skills/Qualifications:
      Customer Focus, Tracking Budget Expenses, Pricing, Vendor Relationships, Market Knowledge, Staffing, Results Driven, Strategic Planning, Management Proficiency, Client Relationships, Verbal Communication

      Salary USD 125000 – 150000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 7+ to 10 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    Executive Assistant to The President- New York

    December 16, 2011
    • Location US, 10018, NY, New York
    • Job Description

      Job Purpose:
      Conserves President’s time and promotes the corporate image by representing the president internally and externally; providing liaison between the president, key executives, and employees; publishing the corporate newsletter.

      Duties:
      * Represents the president by welcoming visitors, reviewing correspondence; arranging company dinners and other corporate functions; answering questions and meeting requests directed to the president.

      * Publishes the corporate newsletter by gathering information; preparing and editing articles; designing graphic presentation; producing and distributing.

      * Helps key executives make consistent decisions by advising them of historical precedents; serving as liaison between them and the president.

      * Arranges corporate travel and meetings by developing itineraries and agendas; scheduling the corporate jet; booking other transportation; arranging lodging and meeting accommodations.

      * Completes projects and special assignments by establishing objectives; determining priorities; managing time; gaining cooperation of others; monitoring progress; problem-solving; making adjustments to plans.

      * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

      * Improves quality results by studying, evaluating, and re-designing processes; implementing changes.

      * Enhances president’s and corporation’s reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

      Skills/Qualifications:
      Travel Logistics, Scheduling, Informing Others, Presentation Skills, Self-Confidence, Meeting Management, Client Relationships, Written Communication, Promoting Process Improvement, Decision Making, Administrative Writing Skills

      Salary USD 100000 – 120000 Per Year
      Career Level Required Experienced (Non-Manager)
      Experience Required 7+ to 10 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    Retail Managers- Syracuse, NY

    December 16, 2011
    • Location US, 13215, NY, Syracuse
    • Job Description

      Job Purpose:
      Serves customers by providing merchandise; supervising staff.

      Duties:
      * Completes store operational requirements by scheduling and assigning employees; following up on work results.

      * Maintains store staff by recruiting, selecting, orienting, and training employees.

      * Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.

      * Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

      * Identifies current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

      * Ensures availability of merchandise and services by approving contracts; maintaining inventories.

      * Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.

      * Markets merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios.

      * Secures merchandise by implementing security systems and measures.

      * Protects employees and customers by providing a safe and clean store environment.

      * Maintains the stability and reputation of the store by complying with legal requirements.

      * Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records.

      * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

      * Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.

      * Contributes to team effort by accomplishing related results as needed.

      Skills/Qualifications:
      Customer Focus, Tracking Budget Expenses, Pricing, Vendor Relationships, Market Knowledge, Staffing, Results Driven, Strategic Planning, Management Proficiency, Client Relationships, Verbal Communication

      Salary USD 35000 – 55000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 2+ to 5 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982
    • Email: careers@ejtotal.com

    Restaurant Managers- Scotrun, PA

    December 16, 2011
    • Location US, 18355, PA, Scotrun
    • Job Description

      Job Purpose:
      Pleases customers by providing a pleasant dining experience.

      Duties:
      * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

      * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

      * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

      * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

      * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

      * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

      * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

      * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

      * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

      * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

      * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

      * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

      Skills/Qualifications:
      People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

      Salary USD 45000 – 60000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 2+ to 5 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

    • Phone: 631-424-6982

    • Email: careers@ejtotal.com

    Kitchen Managers- Bridgewater, NJ

    December 16, 2011
    • LocationUS, 08807, NJ, Bridgewater

      Job Description

      Job Purpose:
      Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.

      Duties:
      * Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

      * Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change.

      * Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques.

      * Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques.

      * Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.

      * Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

      * Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.

      * Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

      * Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

      * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

      * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

      * Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

      Skills/Qualifications:
      Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus

      Salary USD 55000 – 65000 Per Year
      Career Level Required Manager (Manager/Supervisor of Staff)
      Experience Required 2+ to 5 Years
      Education Required
      Job Type Employee
      Job Status Full Time
      Hours/Shifts

      Contact Information

      Phone :631-424-6982
      Fax :
      Email : careers@ejtotal.com

    5 Ways to Turn Off Employers- Summer 2011

    July 27, 2011

    Don’t do this in your job hunt

    ob searches, much like first dates, are about giving the other party — in this case the employer — a once-over and presenting yourself in the best possible way. Also similar to first dates, job searches give you several opportunities to make a single mistake that is a real turnoff.

    You’re on your own when it comes to finding true love, but for staying in an employer’s good graces, we’ve got you covered. So put on your best clothes, style your hair and make sure you don’t make one of these job interview gaffes that are certain to turn off an employer:

    Turnoff No. 1: Arriving too early for an interview

    The reason: Interviews are scheduled at specific times for a reason. Hiring managers have other meetings and responsibilities to deal with throughout the day, so they can’t interrupt their schedule just to meet with you. Also, interviews often have multiple components. If you’re scheduled to meet the hiring manager first, then have a conversation with some potential colleagues, followed by a tour of the company and finally a drug test, an early (or late) arrival disrupts everyone’s schedule.

    The solution: By all means, arriving early is better than arriving late. However, from an interviewer’s perspective, arriving 45 minutes early and letting the receptionist know you’ve arrived is just as bothersome as showing up 45 minutes late. If you get to the interview location too early, go to a nearby coffee shop, take a walk around the block or sit in your car to pass the time. Checking in with the front desk five or even 15 minutes early is acceptable and shows the employer you’re punctual.

    Turnoff No. 2: Letting your desperation show

    The reason: Although you have been looking for a job for several months or even longer, don’t let your frustration become the interviewer’s problem. A negative attitude that causes you to vent about the hardships of being unemployed can leave you reeking of bitterness and repel employers.

    The solution: Don’t get us wrong — being unemployed can be one of the worst experiences a person goes through, and anyone who has been there understands that eventually you reach a point where you want to scream. Nevertheless, do your screaming before you get to the interview.

    When you’re preparing for the interview, think like an employer. Do you want to hire the person with amazing qualification, a great personality and the potential to grow with the company? Or do you want to hire the person whose primary concern is getting a paycheck, who sounds angry and who might quit the moment a better job comes along? Enthusiasm impresses an employer; desperation does not.

    Turnoff No. 3: Being too aggressive with your follow-up

    The reason: Employers want to see enthusiasm from job seekers, but they don’t want to be inconvenienced by said enthusiasm. Two e-mails, a handwritten note, a few phone calls and a quick visit to the office just to see how things are going will not impress a hiring manager. That approach will scare them.

    The solution: Again, enthusiasm wins over desperation every time. You need to send a thank-you note, and you can send both an e-mail and a postal letter to cover your bases. Pestering employers doesn’t just make you look desperate, it also annoys them. They don’t have time for so many distractions and eventually the first thing they’ll think of when they see your name is, “Oh, that’s the one who wouldn’t leave me alone.” Prove you have common sense, which includes knowing when to stop.

    Turnoff No. 4: Talking trash about anyone

    The reason: You probably have plenty to say about your incompetent former boss and inept co-workers, but you know better than to say it. You’ve been told that employers hear you talk negatively about a past boss and think, “One day you’ll be talking that way about me.” You might forget that the same thoughts run through their mind when you talk about other organizations, too. If you’re interviewing with the No. 2 company in a specific industry, you shouldn’t take cheap shots at the No. 1 company every chance you get. Employers know you’re job hunting and that you’ve probably been just as unkind about them in other interviews.

    The solution: Stay positive. Explain why you want to work for the company. Point out how your experience has prepared you for this move. You don’t need to pretend that your former employer is a personal hero, but you should demonstrate that you are bringing something from the company other than your 401(k). Rather than belittle the competition, promote this company. Say, “I know your competitor is doing this, and they’ve had some success, but you have the ability to do this and that to beat them.” The focus remains on this company and also on your ideas.

    Turnoff No. 5: Lacking direction

    The reason: Whether or not they are micromanagers, employers like to have some trust in their employees. If your résumé, cover letter or interview suggests that you have no goals, you are not an attractive candidate. If you don’t even know where you want your career to go, how can you know this job is for you? A cover letter looking for a job instead of this job implies that you’re floating from gig to gig until you get bored.

    The solution: If you’re not positive what your future looks like, at least create a narrative that satisfies you. This job might not be your ideal one, but do you see yourself learning from it and putting you on a path to something better? What could you do after you spend some time working here? Figure out what that path is so you can show an employer you know where you’re going. You don’t need to promise that you’ll stay at this position forever, but you can suggest that you are eager to learn and want to move forward. Employers like ambition because these workers tend to care about their jobs and ultimately improve the business in some capacity.

    (MSN.com)

     

     

    Director of Marketing- Stonybrook, NY

    July 6, 2011
    Location:

    Stony Brook, NY 11790
    Base Pay:

    $85,000 – $95,000 /Year
    Employee Type:

    Full-Time
    Industry:

    Restaurant
    Food
    Manages Others:

    Yes
    Job Type:

    Restaurant – Food Service
    Education:

    2 Year Degree
    Experience:

    At least 5 year(s)
    Division:

    Hospitality
    Post Date:

    6/9/2011

    Contact Information

    Phone:

    6314246982
    Fax:

    6314709638
     Description

    Job Purpose:
    Develops marketing strategy by studying economic indicators; tracking changes in supply and demand; identifying customers and their current and future needs; monitoring the competition.

    Duties:
    * Contributes to marketing effectiveness by identifying short-term and long-range issues that must be addressed; providing information and commentary pertinent to deliberations; recommending options and courses of action; implementing directives.

    * Obtains market share by developing marketing plans and programs for each product; directing promotional support.

    * Maintains relations with customers by organizing and developing specific customer- relations programs; determining company presence at conventions, annual meetings, trade associations, and seminars.

    * Provides short- and long-term market forecasts and reports by directing market research collection, analysis, and interpretation of market data.

    * Influences present and future products by determining and evaluating current and future market trends.

    * Develops new uses for existing products by analyzing statistics regarding market development; acquiring and analyzing data; consulting with internal and external sources.

    * Maintains research database by identifying and assembling marketing information.

    * Provides marketing information by answering questions and requests.

    * Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Completes marketing department operational requirements by scheduling and assigning employees; following up on work results.

    * Maintains marketing staff by recruiting, selecting, orienting, and training employees.

    * Maintains marketing staff job results by counseling and disciplining employees; planning, monitoring, and appraising job results.

    * Develops marketing staff by providing information, educational opportunities, and experiential growth opportunities.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

    * Contributes to team effort by accomplishing related results as needed.

     RequirementsSkills/Qualifications:
    Client Relationships, Coaching, Managing Processes, Self-Motivated, Marketing Plan, Subordinate Involvement, Customer Focus, Marketing Research, Statistical Analysis, Developing Budgets, Financial Planning and Strategy

    Executive Chef- New London, CT

    June 27, 2011
    Location:
    New London, CT 06320
    Base Pay:

    $80,000 – $110,000 /Year
    Employee Type:

    Full-Time
    Industry:

    Restaurant
    Hospitality
    Food
    Manages Others:

    Yes
    Job Type:

    Restaurant – Food Service
    Hospitality – Hotel
    Experience:

    At least 5 year(s)
    Post Date:

    6/1/2011

    Contact Information

    Phone:

    631-424-6982
    Email:
    careers@ejtotal.com
     DescriptionJob Purpose:
    Designs and prepares meals by providing culinary expertise; promoting and providing quality food services; managing staff.

    Duties:
    * Accomplishes culinary human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining food production employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves culinary operational objectives by contributing information and analysis to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; serving as culinary resource to operations managers; identifying and resolving problems; completing audits; determining system improvements; implementing change.

    * Meets culinary financial objectives by estimating requirements; preparing an annual budget; designing menus; anticipating and evaluating response to menu presentation; scheduling expenditures; analyzing variances; initiating corrective actions; evaluating time-saving production techniques; training others in specialty techniques.

    * Develops recipes and portion specifications by understanding consumer tastes and nutritional needs; anticipating emerging food and dining trends; reviewing product specifications; evaluating ease of menu preparation; applying established procedures and budgetary constraints.

    * Oversees food preparation by consulting with food and beverage directors; sous chefs, pastry chefs, chefs de froid, cooks, and team leaders; overseeing portion size; controlling productivity; providing culinary leadership in areas of personal expertise; monitoring presentations, garnishments, and sauces.

    * Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

    * Prepares menu and food preparation reports by collecting, analyzing, and summarizing food, dining, and customer data and trends.

    * Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

    * Maintains food ingredients, food preparation, and general supplies by selecting and purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

    * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; preparing administrative proposals to justify purchases.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; being sought for opinions as a culinary expert; contributing to professional publications; participating in professional societies.

    * Accomplishes culinary goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

     Requirements

    Requirements Skills/Qualifications:
    Food Research, Process Improvement, Strategic Planning, Verbal Communication, Informing Others, Food Sanitation, Safety Management, Emphasizing Excellence, Vision, Management Proficiency, Quality Focus

    Store Manager- New York, NY

    June 27, 2011

     Job Snapshot

    Location:

    New York, NY 10018
    Base Pay:

    $70,000 – $95,000 /Year
    Employee Type:

    Full-Time
    Industry:

    Retail
    Fashion – Apparel – Textile
    Manages Others:

    Yes
    Job Type:

    Retail
    Experience:

    At least 7 year(s)
    Division:

    Fine Dining
    Post Date:

    6/1/2011

    Contact Information

    Contact:

    Jeff Sonenblum
    Phone:

    631-424-6982
    Email:
    careers@ejtotal.com
     DescriptionJob Purpose:
    Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.Duties:
    * Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

    * Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

    * Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

    * Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

    * Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

    * Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

    * Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

    * Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

     RequirementsSkills/Qualifications:
    Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

    Restaurant Managers- 5 Boros and Westchester

    June 27, 2011
    Location US, 10017, NY, New York

    Job Purpose:
    Pleases customers by providing a pleasant dining experience.

    Duties:
    * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

    Salary USD 45000 – 70000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    Restaurant Manager- Melville,NY

    June 27, 2011

    Location US, 11747, NY, Melville

    Job Purpose:
    Pleases customers by providing a pleasant dining experience.

    Duties:
    * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

    Salary USD 45000 – 60000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required Some College Coursework Completed
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    Retail Managers- Woodbridge, NJ

    June 27, 2011

    Location US, 07095, NJ, Woodbridge

    Job Purpose:
    Serves customers by providing merchandise; supervising staff.

    Duties:
    * Completes store operational requirements by scheduling and assigning employees; following up on work results.

    * Maintains store staff by recruiting, selecting, orienting, and training employees.

    * Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.

    * Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Identifies current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

    * Ensures availability of merchandise and services by approving contracts; maintaining inventories.

    * Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.

    * Markets merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios.

    * Secures merchandise by implementing security systems and measures.

    * Protects employees and customers by providing a safe and clean store environment.

    * Maintains the stability and reputation of the store by complying with legal requirements.

    * Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

    * Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.

    * Contributes to team effort by accomplishing related results as needed.

    Skills/Qualifications:
    Customer Focus, Tracking Budget Expenses, Pricing, Vendor Relationships, Market Knowledge, Staffing, Results Driven, Strategic Planning, Management Proficiency, Client Relationships, Verbal Communication

    Salary USD 45000 – 80000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    Restaurant Managers All Types- Paramus, NJ

    June 27, 2011

    Location US, 07652, NJ, Paramus

    Job Purpose:

    Pleases customers by providing a pleasant dining experience.

    Duties:

    * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:

    People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

    Salary USD 40000 – 65000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone : 631-424-6982

    Email : careers@ejtotal.com

    Restaurant Managers- Hanover, MD

    June 27, 2011

    Location US, 21075, MD, Hanover

    Job Purpose:
    Pleases customers by providing a pleasant dining experience.

    Duties:
    * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

    Salary USD 45000 – 55000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    Kitchen Manager- San Francisco, CA

    June 27, 2011

    Location US, 94102, CA, San Francisco

    Job Purpose:
    Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.

    Duties:
    * Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change.

    * Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques.

    * Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques.

    * Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.

    * Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

    * Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.

    * Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

    * Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

    * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus

    Salary USD 50000 – 65000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required Some College Coursework Completed
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    District Manager- Manhattan

    June 27, 2011

    Location US, 10018, NY, New York

    Job Purpose:
    Achieves sales target by managing distributors; developing promotions; attaining sales quotas.

    Duties:
    * Maintains distribution channels by recruiting, selecting, orienting, training, encouraging, and managing distributors.

    * Accomplishes distributor results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining distributors; initiating, coordinating, and enforcing systems, policies, and procedures.

    * Develops promotions by setting goals with distributors.

    * Achieves sales objectives by setting quotas with distributors; presenting products to accounts.

    * Achieves financial objectives by staying within budgets for accrual and overhead costs.

    * Maintains sales accounts receivable operations by submitting claims and/or deductions; communicating actions and irregularities.

    * Provides information to corporate management by recapping promotional activity; reporting business opportunities, results, trends, and competitive information.

    * Maintains quality service by establishing and enforcing organization standards.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Contributes to team effort by accomplishing related results as needed.

    Skills/Qualifications:
    Motivation for Sales, Sales Planning, Meeting Sales Goals, Management Proficiency, Planning, Financial Planning and Strategy, Training Management, Decision Making, Presentation Skills, Results Driven, Emphasizing Excellence

    Salary USD 65000 – 75000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982

    Email: careers@ejtotal.com

    District Manager- Washington D.C.

    June 27, 2011

    Location US, 20001, DC, Washington

    Job Purpose:
    Achieves sales target by managing distributors; developing promotions; attaining sales quotas.

    Duties:
    * Maintains distribution channels by recruiting, selecting, orienting, training, encouraging, and managing distributors.

    * Accomplishes distributor results by communicating job expectations; planning, monitoring, and appraising job results; coaching, counseling, and disciplining distributors; initiating, coordinating, and enforcing systems, policies, and procedures.

    * Develops promotions by setting goals with distributors.

    * Achieves sales objectives by setting quotas with distributors; presenting products to accounts.

    * Achieves financial objectives by staying within budgets for accrual and overhead costs.

    * Maintains sales accounts receivable operations by submitting claims and/or deductions; communicating actions and irregularities.

    * Provides information to corporate management by recapping promotional activity; reporting business opportunities, results, trends, and competitive information.

    * Maintains quality service by establishing and enforcing organization standards.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Contributes to team effort by accomplishing related results as needed.

    Skills/Qualifications:
    Motivation for Sales, Sales Planning, Meeting Sales Goals, Management Proficiency, Planning, Financial Planning and Strategy, Training Management, Decision Making, Presentation Skills, Results Driven, Emphasizing Excellence

    Salary USD 95000 – 115000 Per Year
    Career Level Required Executive (SVP, VP, Department Head, etc)
    Experience Required 5+ to 7 Years
    Education Required Associate Degree
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone: 631-424-6982
    Email: careers@ejtotal.com

    Bookkeeper- New York, NY

    June 27, 2011

    Location: US, 10014, NY, New York

    Job Purpose:
    Maintains records of financial transactions for a multi-unit Restaurant Company by establishing accounts; posting transactions.Duties:
    * Develops system to account for financial transactions by establishing a chart of accounts; defining bookkeeping policies and procedures.

    * Maintains subsidiary accounts by verifying, allocating, and posting transactions.

    * Balances subsidiary accounts by reconciling entries.

    * Maintains general ledger by transferring subsidiary account summaries.

    * Balances general ledger by preparing a trial balance; reconciling entries.

    * Maintains historical records by filing documents.

    * Prepares financial reports by collecting, analyzing, and summarizing account information and trends.

    * Complies with federal, state, and local legal requirements by studying requirements; enforcing adherence to requirements; filing reports; advising management on needed actions.

    * Contributes to team effort by accomplishing related results as needed.

    Skills/Qualifications:
    Developing Standards, Analyzing Information , Dealing with Complexity, Reporting Research Results, Data Entry Skills, Accounting, SFAS Rules, Attention to Detail, Confidentiality, Thoroughness

    Salary USD 50000 – 70000 Per Year
    Career Level Required Experienced (Non-Manager)
    Experience Required 2+ to 5 Years
    Education Required Bachelor’s Degree
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone :631-424-6982
    Email: careers@ejtotal.com

    Restaurant Managers- Casual Dining- Long Island, NY

    January 28, 2011
    Position Type: Full-Time, Employee
    Company Name: EJ Total Staffing
    Location: // Scarsdale, NY
    Hicksville, NY
    Annual Salary: $40000.00 – $85000.00
    Date Posted: // January 12, 2011
    Experience Level: 2-5 Years
    Education Level: Unspecified  Preferred
    Travel Amount: Negligible

    Restaurant Managers Fine Dining- New York, NY

    January 28, 2011

    Location: New York, NY

    Job ID: // Fine Dining
    Position Type: Full-Time, Employee
    Company Name: EJ Total Staffing
    Location: // New York, NY
    Annual Salary: $75000.00 – $110000.00
    Date Posted: // January 12, 2011
    Experience Level: 5-10 Years
    Education Level: Unspecified  Preferred
    Travel Amount: Negligible

    Duties:

    * Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

    * Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

    * Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

    * Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

    * Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

    * Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

    * Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

    * Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:

    Customer Focus, Tracking Budget Expenses,  Vendor Relationships, Market Knowledge, Staffing, Results Driven, Strategic Planning, Management Proficiency, Guest Service, Verbal Communication

     

    General Manager Quick Serve- New York, NY

    January 28, 2011

    Location US, 10018, NY, New York

    Job Description

    Job Purpose:
    Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.Duties:
    * Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

    * Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

    * Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

    * Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

    * Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

    * Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

    * Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

    * Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

    Salary USD 50000 – 65000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 5+ to 7 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone : 631-424-6982
    Fax : 631-470-9638
    Email : careers@ejtotal.com

    General Manager- Top Gun Needed- NY

    January 28, 2011

    Location US, 10018, NY, New York

    Job Description

    Job Purpose:Delivers revenues and profits by developing, marketing, financing, and providing appealing restaurant service; managing staff.

    Duties:

    * Establishes restaurant business plan by surveying restaurant demand; conferring with people in the community; identifying and evaluating competitors; preparing financial, marketing, and sales projections, analyses, and estimates.

    * Meets restaurant financial objectives by developing financing; establishing banking relationships; preparing strategic and annual forecasts and budgets; analyzing variances; initiating corrective actions; establishing and monitoring financial controls; developing and implementing strategies to increase average meal checks.

    * Attracts patrons by developing and implementing marketing, advertising, public and community relations programs; evaluating program results; identifying and tracking changing demands.

    * Controls purchases and inventory by meeting with account manager; negotiating prices and contracts; developing preferred supplier lists; reviewing and evaluating usage reports; analyzing variances; taking corrective actions.

    * Maintains operations by preparing policies and standard operating procedures; implementing production, productivity, quality, and patron-service standards; determining and implementing system improvements.

    * Maintains patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings; initiating improvements; building relationships with preferred patrons.

    * Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management staff; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Maintains safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures; complying with health and legal regulations; maintaining security systems.

    * Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry; attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes company goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:

    Cost Accounting, Developing Budgets, Financial Planning and Strategy, Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Customer Focus, Management Proficiency, Managing Profitability, Quality Focus

    Salary USD 95000 – 115000 Per Year
    Career Level Required
    Experience Required 5+ to 7 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone : 631-424-6982
    Fax : 631-470-9638
    Email : careers@ejtotal.com

    Kitchen Manager- White Plains, NY

    January 28, 2011

    Location US, 10601, NY, White Plains

    Job Description

    Job Purpose:
    Prepares meals by providing food preparation expertise; promoting and providing quality food services; managing kitchen staff.Duties:
    * Accomplishes kitchen human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining kitchen employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves kitchen operational objectives by contributing information and analysis to culinary plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; training kitchen workers to expand their skills; developing career ladder growth opportunities to reduce turnover; identifying and resolving problems; completing audits; determining system improvements; implementing change.

    * Meets kitchen financial objectives by estimating requirements; contributing information to the annual food and beverage budget; reviewing menus; scheduling expenditures; analyzing budget variances; recommending corrective actions; evaluating time-saving production techniques.

    * Implements recipes and portion specifications by reviewing menus and product specifications; evaluating ease of menu production; applying established procedures and techniques.

    * Controls food preparation by consulting with executive chefs and kitchen team leaders; overseeing portion size; evaluating and improving productivity; providing food preparation personal expertise; monitoring presentations.

    * Improves menu quality and consistency by analyzing food production records and menu expenses; standardizing production recipes; promoting kitchen staff interest in quality improvement; studying, evaluating, and re-designing processes; implementing changes.

    * Prepares kitchen operations and production reports by collecting, analyzing, and summarizing food ingredient, food production, and customer data and trends.

    * Maintains safe, secure, and healthy work environment by establishing, following, and enforcing standards and procedures; complying with sanitation and federal, state, and local legal regulations; overseeing food preparation, safety, and security; reviewing and implementing accident and disaster plans.

    * Maintains food ingredients, food preparation, and general supplies by purchasing menu ingredients; evaluating the quality of fresh food and food product deliveries; maintaining general supplies; establishing inventory levels, re-order points, storage requirements, and cost-controls.

    * Maintains culinary equipment by following operating instructions; instructing staff in equipment use; troubleshooting breakdowns; maintaining equipment supplies; performing preventive maintenance; calling for repairs; evaluating new equipment; making recommendations of equipment purchases.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; benchmarking state-of-the-art practices; participating in professional societies.

    * Accomplishes kitchen operations goals by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    Decision Making, Process Improvement, Strategic Planning, Verbal Communication, Food Sanitation, Safety Management, Leadership, Emphasizing Excellence, Management Proficiency, People Management, Quality Focus

    Salary USD 50000 – 65000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 2+ to 5 Years
    Education Required Some College Coursework Completed
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone : 631-424-6982
    Fax : 631-470-9638
    Email : careers@ejtotal.com

    Retail Managers- Manhattan

    November 5, 2010

    Job Snapshot

    Location:

    Manhattan, NY 10017
    Base Pay:

    $55,000 – $85,000 /Year
    Employee Type:

    Full-Time
    Industry:

    Retail
    Restaurant
    Manages Others:

    Yes
    Job Type:

    Retail
    Restaurant – Food Service
    Experience:

    At least 2 year(s)
    Relocation Covered:

    No
    Post Date:

    11/5/2010

     

    Description
    Serves customers by providing merchandise; supervising staff.Duties:
    * Completes store operational requirements by scheduling and assigning employees; following up on work results.

    * Maintains store staff by recruiting, selecting, orienting, and training employees.

    * Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.

    * Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Identifies current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

    * Ensures availability of merchandise and services by approving contracts; maintaining inventories.

    * Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.

    * Protects employees and customers by providing a safe and clean store environment.

    * Maintains the stability and reputation of the store by complying with legal requirements.

    * Contributes to team effort by accomplishing related results as needed.

     

     

    Requirements Skills/Qualifications:
    Customer Focus, Tracking Budget Expenses, Pricing, Vendor Relationships, Market Knowledge, Staffing, Results Driven, Strategic Planning, Management Proficiency, Client Relationships, Verbal Communication

     

    Restaurant General Managers- Upscale Dining- New York

    November 5, 2010

    Job Snapshot

    Location: 

    Manhattan, NY 10018
    Base Pay: 

    $90,000 – $110,000 /Year
    Other Pay: 

    Bonuses/Incentives
    Employee Type: 

    Full-Time
    Industry: 

    Restaurant
    Hospitality
    Food
    Manages Others: 

    Yes
    Job Type: 

    Restaurant – Food Service
    Hospitality – Hotel
    Experience: 

    At least 5 year(s)
    Travel: 

    Negligible
    Division: 

    Sales
    Post Date: 

    10/30/2010

    Contact Information

    Fax:

    6314709638    
    Description Job Purpose:
    Pleases customers by providing a pleasant dining experience.

    Duties:
    * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Requirements Skills/Qualifications:
    People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

    Article: 10 Ways the 2020 Workplace Will Work For You — August 2010

    July 29, 2010

    The workplace of 2020 is an exciting one, filled with changes specifically designed to benefit the future employee. Workers of tomorrow can look forward to more employee development and advancement opportunities than at any time in the past 30 years. How you develop your work skills today could lead to a big pay-off in the 2020 workplace.

    Ten factors that will impact the 2020 workplace:

    1. Demographics.
    What it is: By 2020, the American workplace population will be more diverse: 63 percent white, 30 percent Latino, and 50 percent female. Four or even five generations, from Boomers to Generation 2020, will be working at once.
    How it helps you: Companies going global will need to incorporate the experiences and backgrounds of a diverse workforce. Teams will be built up of workers of different gender, race and generation — and even workers of different nations.

    2. Rise of business ethics
    What it is: Companies that once only operated for profit will place new emphasis on the importance of their people, as well as the impact their existence has on the planet. The new bottom line will incorporate profit, people and planet.
    How it helps you: An emphasis on doing good means companies will strive to be environmentally friendly. Plus, the ability for workers to give real-time feedback about their leaders ensures leaders will be held to their worker’s standards.

    3. Social technology
    What it is: Vlogging, Twitter, intranet chat rooms, Skyping — even today, there’s a vast array of online communication tools, with more to come.
    How it helps you: The use of social technology means real-time feedback loops as well as facilitating offsite work teams. Social technologies will also enhance informal and peer-to-peer learning.

    4. Mobile workplace
    What it is: Increasingly powerful mobile phones are replacing laptops as the main work device.
    How it helps you: Advanced Internet capabilities on your cell mean accessing your “desk” anywhere, anytime. Welcome to the “third place”: If the office is the first job site and the home office the second, the “third place” is anywhere your phone is.

    5. Work/life flexibility
    What it is: For younger generations, work is a significant part of their life, but they don’t compartmentalize it like older generations tend to. It isn’t about work-life “balance”; it’s about work/life integration.
    How it helps you: Flexibility tools like web commuting and “third place” working will help replace the 9-to-5 workday with a goal accomplishment one (meeting goals regardless of what time of day the work was done), which will help companies boost the job satisfaction of their employees.

    6. Serious play
    What it is: “Sims” (Simulated Games) is the new buzz word in training: Online Sims allow employees to learn new jobs through low-risk direct practice.
    How it helps you: Training will start to look like the games we’ve come to love, and studies show that Sims are effective methods for accelerating competence across the employee spectrum.

    7. Mentoring
    What it is: One-on-one mentoring is still a powerful way to develop employees, but companies will also use reverse-, micro- and group-mentoring.
    How it helps you: Increased emphasis on mentoring means that your professional development will get a super-charge via direct input from company leaders as well as from your peers. Best of all, your opinions and skills are given new value as you reverse-mentor others, meaning that you will be tasked with teaching those senior to you about your role.

    8. Democratization of information
    What it is: Digital record keeping makes company information accessible to all.
    How it helps you: The end of hierarchies! More employees will be tapped to help shape policy, project management and solve problems, rather than just follow orders.

    9. Personal branding
    What it is: Social technologies track personal ratings, referrals and reputations.
    How it helps you: A good reputation has the same value in the future as it does now: It makes you a highly desired employee who can set your own value in the marketplace.

    10. Talent shortage
    What it is: There’s a big gap between all the Boomers retiring and the number of Generation X’ers available to fill their shoes.
    How it helps you: The demand for 2020 leaders will result in more concentrated employee development and faster promotions for younger workers!

    Although it’s a ways off, you can start preparing for the 2020 workplace by:

    • Adopting a global mind-set.
    • Becoming familiar with social networks
    • Building your personal brand

    The future is coming, and adapting now will position you for a fast-track career in 2020.

    (MSN.com)

    Article: 7 Things That Will Get You Hired — July 2010

    July 20, 2010

    1. Find a company where you fit in.
    Browse potential employers’ Web sites and ask your friends about what it’s like to work at their companies. Employers are looking for candidates who would be a good fit and thrive within the company culture.

    2. Don’t get discouraged.
    Experts estimate the average job search to last anywhere between three and 10 months — and that means a lot of rejection. Keep at it: Your dream job is out there.

    3. Always be prepared.
    You can never be too prepared for your first meeting with a potential employer. Before your interview, always browse the company’s Web site. Find out as much as you can about the company’s products, leadership, mission and culture, and prepare answers to common interview questions.

    4. Be on time.
    Whether it’s an informational interview, an open house or a formal interview, always arrive about 10 minutes early. Allow plenty of time for traffic and poor weather.

    5. Dress and act the part.
    In a business setting, always dress in professional clothing in the best quality you can afford. Take the industry and employer into consideration, but a business suit is almost always appropriate for interviews.

    6. Listen more than you talk.
    Even if you’re nervous at an interview, try not to ramble. By keeping your mouth shut, you can learn valuable information about the company and avoid saying something that you’ll wish you hadn’t.

    7. Ask good questions.
    At the end of an interview, the employer will inevitably ask if you have any questions. Have a list of questions prepared that showcase your company research and interest in the position.

    (MSN.com)

    Restaurant Managers- Darien, CT

    July 15, 2010

    Location: US, 06820, CT, Darien

    Job Purpose:
    Pleases customers by providing a pleasant dining experience.

    Duties:
    * Accomplishes restaurant human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures.

    * Achieves restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change.

    * Meets restaurant financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Plans menus by consulting with chefs; estimates food costs and profits; adjusts menus.

    * Controls costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.

    * Avoids legal challenges by conforming to the regulations of the alcoholic beverage commission.

    * Maximizes bar profitability by ensuring portion control; monitoring accuracy of charges.

    * Publicizes the restaurant by designing and placing advertisements; inviting food editors to review the restaurant; contacting local, regional, and national magazines with feature ideas; encouraging local businesses to hold social events at the restaurant.

    * Maintains safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards and procedures; complying with legal regulations; securing revenues; developing and implementing disaster plans; maintaining security and sprinkler systems; maintaining parking lot and walkways.

    * Maintains ambiance by controlling lighting, background music, linen service, glassware, dinnerware, and utensil quality and placement; monitoring food presentation and service.

    * Updates job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

    * Enhances department and organization reputation by accepting ownership for accomplishing new and different requests; exploring opportunities to add value to job accomplishments.

    Skills/Qualifications:
    People Management, Planning, Foster Teamwork, Giving Feedback, Customer Service, Developing Budgets, Self-Motivated, Energy Level, Multi-tasking, Resolving Conflict, Verbal Communication

    Salary USD 50000 – 68000 Per Year
    Career Level Required Manager (Manager/Supervisor of Staff)
    Experience Required 5+ to 7 Years
    Education Required  
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

      Phone : 631-424-6982
      Fax : 631-470-9638
      Email : careers@ejtotal.com

    Article: Interview Fear — June 2010

    July 2, 2010

    The most dominant feeling when you are searching for a new job is often anxiety or fear. Most of us know the feeling. We had it on our first day of school, our first date, our first presentation. It seems to be part of being alive.
    The anxiety also saps our confidence, erodes our competence, and makes our job interviews difficult and even painful.

    Recent research has indicated this feeling of anxiety can be erased, temporarily, long enough to complete the interview feeling great. You can stop your feeling of anxiety any time you wish.

    Now that is a new idea. There is a fairly simple brain strategy that is easy to learn, but difficult to remember to use, which erases fear. Of course, the anxious feeling will return, and that is good because the Left Brain which holds ALL your fear, keeps you safe.

    Switching brains by changing your attention, from Left Brain to Right Brain, dissolves the fear. Actually the Right Brain doesn’t DO fear. Only the Left Brain can produce the tight chest, shallow breathing, awkwardness, and loss of words. All the symptoms of anxiety that used to show up in your job interviews can be put on hold simply by focusing your attention in the present moment. When you put your attention in the present moment, you are tapping your Right Brain’s computational abilities. These are peace, joy, connection, expansiveness and creativity. The Right Brain only works in the NOW. The Left Brain does past and future, but as soon as the Left Brain kicks in, the Fear resurrects.

    (MSN.com)

    Retail Store Director

    June 29, 2010

    Job Description

    Job Purpose:
    Serves customers by providing merchandise; supervising staff.Duties:
    * Completes store operational requirements by scheduling and assigning employees; following up on work results.* Maintains store staff by recruiting, selecting, orienting, and training employees.

    * Maintains store staff job results by coaching, counseling, and disciplining employees; planning, monitoring, and appraising job results.

    * Achieves financial objectives by preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.

    * Identifies current and future customer requirements by establishing rapport with potential and actual customers and other persons in a position to understand service requirements.

    * Ensures availability of merchandise and services by approving contracts; maintaining inventories.

    * Formulates pricing policies by reviewing merchandising activities; determining additional needed sales promotion; authorizing clearance sales; studying trends.

    * Markets merchandise by studying advertising, sales promotion, and display plans; analyzing operating and financial statements for profitability ratios.

    * Secures merchandise by implementing security systems and measures.

    * Protects employees and customers by providing a safe and clean store environment.

    * Maintains the stability and reputation of the store by complying with legal requirements.

    * Determines marketing strategy changes by reviewing operating and financial statements and departmental sales records.

    * Maintains professional and technical knowledge by attending educational workshops; reviewing professional publications; establishing personal networks; participating in professional societies.

    * Maintains operations by initiating, coordinating, and enforcing program, operational, and personnel policies and procedures.

    * Contributes to team effort by accomplishing related results as needed.

    Skills/Qualifications:
    Customer Focus, Tracking Budget Expenses, Pricing, Vendor Relationships, Market Knowledge, Staffing, Results Driven, Strategic Planning, Management Proficiency, Client Relationships, Verbal Communication

    Salary USD 60000 – 70000 Per Year
    Career Level Required Executive (SVP, VP, Department Head, etc)
    Experience Required 2+ to 5 Years
    Education Required
    Job Type Employee
    Job Status Full Time
    Hours/Shifts

    Contact Information

    Phone : 631-424-6982
    Fax : 631-470-9638
    Email : careers@ejtotal.com

    Article: Reasons to use a Qualified, Reputable and Respected Recruiter — December 2009

    December 14, 2009

    Hiring Companies

    Frequently, when looking to fill a position(s), an employer will ask, why should I use a Recruiter?

    There are several good reasons:

    1. A respected and reputable recruiter has a very wide network of contacts.  He has access to people and companies that may be unknown to you.  He can greatly expand the base of potential candidates.
    2. A quality recruiter will save you the time and expense of reading through hundreds of resumes as they will screen and interview candidates before passing them on to you.  The recruiter and his team will make or has made all the phone calls, sent the emails, reached out to the qualified candidates, followed-up the ineffective leads.   He can decipher which candidates are serious, which ones are not, which are reliable, etc., etc.
    3. This recruiter will find your company “achievers” or “superstars” who may not actively be seeking other employment but are qualified for your position.  An experienced recruiter can seek out those passive candidates that will make a career/job change for the “right” reasons.
    4. The right recruiter is better able to maintain your confidentiality.  An employer may not want a job opening to be public knowledge.

    These services are financially effective for the employer.  Remember, a reputable and respected recruiter can provide you with quality results at a reasonable price. 

    Job Seekers

    Often, a job seeker or “candidate” will wonder why he or she should use a recruiter.  There are several good reasons:

    1. A reputable and respected recruiter can connect you directly with quality employers.
    2. Because companies receive hundreds, even thousands of resumes, a recruiter can see to it that yours gets to be seen by the “right” people.
    3. There is no fee to the job seeker/candidate for job search services.  The recruiter’s fee is paid by the employer/hiring company.
    4. A quality recruiter is also a “career counselor”.  He maintains your confidentiality, can give you insight to a company’s history and the specific position you are interviewing for.  He can also assist if needed with salary negotiation.
    5. The recruiter can determine which openings best match your special talents to the company’s needs.

    All in all, a respected and reputable recruiter helps to ensure a “good fit” for both the job seeker and the employer – And that’s why you should use a QUALITY RECRUITER!

    Article: How do you know when it’s the right time to seriously consider changing jobs? — November 2009

    December 14, 2009

    Asking yourself these questions may help:

    1. Are you exceptionally stressed at your current job? (So much that it is affecting your health?)
    2. Are you being offered a chance to actually use your skills – or are you merely being kept busy?
    3. Is there opportunity for growth and advancement?
    4. Is your company promoting from within or are they hiring from outside above your head?
    5. Is your opinion sought and valued?
    6. Is your relationship with your boss and/or co-workers comfortable enough?
    7. Is your company financially stable?

    If you cannot answer many of these questions to YOUR OWN SATISFACTION, it may be time to consider exploring job opportunities that are available. EJ TOTAL STAFFING has CAREER opportunities available. It just may be the right time to make that change! CALL US @ 631-424-6982 or email us a resume in strict confidence to careers@ejtotal.com  Please visit our website @ www.ejtotal.com.

    Article: Basic Interviewing Tips — October 2009

    December 3, 2009

    Today’s job market is more competitive than it has been in thirty plus years.  The current economic climate is making it extremely difficult for even the most capable and experienced Restaurant and Retail Managers to secure quality career positions.  Many companies are not currently hiring and the ones that are have become increasingly picky and only want to take on the “cream of the crop”.  Each and every day I see 15-20+ qualified candidates interviewing for 1 available position.  These are people that would have certainly been hired a year or two ago but due to the current conditions – , such is not the case.

    Here are some Basic Interviewing Tips that should make your career search significantly more effective and separate you from your competition:

    1. Dress in Professional Business Attire for an interview!  It cannot hurt – it can only help.  By dressing professionally you are letting the potential employer know that you are serious, you felt it important enough to look your best and last but not least – you can separate yourself from the person that they just interviewed that did not dress in professional business attire.
    2. Ask ”pertinent” questions.  A Human Resources Manager’s biggest “pet peeve” is when they ask a candidate do you have any questions and the candidate replies, “no – I don’t have any questions”.  How could you not have questions?  If you are seriously considering joining this company you should have some pertinent questions – and make sure they are good ones.
    3. Do your research!  Look at the company’s website, stop into a unit, if they are a public company check out where the stock is currently trading at.  There is a world of information today at everyone’s fingertips.  Prepare yourself ahead of time!  This will separate you from your competition and make you better than them!
    4. Be as flexible as possible – I’m not talking about salary here.  I am talking about location, hours, etc.  I just had a situation where a Restaurant Company was hiring a manager and it was down to 2 candidates that lived very close to each other.  This company has 2 units in Northern New Jersey about 15 miles apart.  When asked “which of the units are you commutable to”? – one replied I am much closer to Paramus – I would love to work there.  The other replied – I’ll go where you need me – either location is commutable for me.  Which one do you think they hired?
    5. Show up ON TIME FOR ANY INTERVIEW – in fact – a few minutes early is good, too.  If you are late for an interview – whatever the reason – indicates that you might be late for work too if they hire you.  Get to any and all interview early or ON TIME!

    These basic tips should help a great deal no matter what position you are interviewing for.

    Article: Before you interview for any job, it pays to visit the establishment and do your research — October 2009

    November 15, 2009

    Do Your Research!

    Before interviewing with any restaurant or retail company, do your research!  Check into the company by doing some internet research – google, bing, etc.  First and foremost, you want to see if the company is stable financially.  Are they closing stores/units or opening them?  That is a very strong indicator.  If they are a public company, check out where the stock is currently trading.  This is often a good indicator as well. 

    If the company is stable financially, visit a unit/store.  Observe to see what kind of operation it is.  Maybe it is too fast paced for you.  Maybe it is too slow paced for you.  Maybe you won’t be comfortable in that particular setting, maybe you will love the environment.  One of the best ways to be sure is to visit a unit/store before interviewing. Spend some time there and watch the customers/guests, staff members, etc.  If they seem happy there – that is a good sign.  If they are not, it can be a negative indicator. 

    Look at the “hours of operation” or hours they are open.  If a restaurant is open until midnight, chances are that some nights you will be working past that time.   If a retailer is open at 6:00 AM, there is little doubt that there are days you will have to be in at 5:00 AM.  Don’t start the job and then say – “I didn’t know I’d be working these hours”!  If the establishment is open at these times – why wouldn’t you be working these hours?

    Research preps you for interviews.  You will certainly gain knowledge by doing research and be able to share that knowledge when you interview for a position.  Human Resources Managers like when a candidate is prepared.  HR Managers shy away from candidates who are not – especially in today’s economic climate. 

    BOTTOM LINE – DO YOUR RESEARCH BEFORE YOU INTERVIEW FOR A POSITION – IT IS VITAL!!!