Archive for the ‘Job Openings’ Category

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
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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

    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

    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

    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