Archive for the ‘Restaurant’ 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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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

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

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

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

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

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

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

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