2071 Supervisor Level Dining Room Supervisor jobs in Reston,VA

At least 18 years of age
Proof of valid driver's license
Able to lift and carry at least 50 lbs. and stand for 8 plus hrs.
2 or more years of management experience, preferably in the restaurant industry managing a team of 15 or more employees at a time, interacting frequently with customers, and coaching employees to assume increasingly challenging roles
Available to work flexible hours including early mornings, evenings, weekends and/or holidays, as well as work weeks that may at times exceed 40 hours

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General Manager 3 - Food

Sodexo

Manassas, VA 20110

~ 32 min OnsiteEducation AssistanceHealth InsurancePaid Time OffRetirement Benefit

Three or more years previous food service management experience at a director/ general manager level, ideally in a healthcare environment
A dietary manager's certification (CDM) or equivalent is needed or must be willing to obtain within one year
Minimum Education Requirement - Bachelor's Degree or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years
Working knowledge of Sodexo Food Management Systems (FMS) and Market Connections (MSC), and is proficient in computer skills and report management experience.

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Operations Manager

Marriott

Arlington, VA 22201

line supervisor

Knead Hospitality

Washington, DC 20022

Flexible Schedule

Lot Attendant Supervisor

Wegmans Food Markets

Mc Lean, VA 22107

Flexible Schedule

Easy Apply

Senior Restaurant Manager

P.F. Chang's

Fairfax, VA 22030

$72,500-$92,500/yr

~ 22 min OnsiteHealth InsurancePaid Time OffRetirement Benefit

Senior Restaurant Manager
3+ years of experience in restaurant management
Must possess a valid driver's license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state), delivering large catering orders (which may include operating a rental truck), making supply runs, local restaurant marketing, attending offsite training and business meetings, and traveling between restaurant locations to support operations
Must be able to stand and walk for periods of eight to ten hours in length each shift
Must be able to reach, bend, balance and transport various objects weighing up to 30 lbs repeatedly during a shift. At times it might be necessary to lift up to 50 lbs
S/he must be able to operate kitchen equipment including a wok, mixer, slicer, buffalo chopper as well as have the ability to use knives appropriately and maintain their integrity
Must be able to articulate clearly to Team Members, other members of Management, and our Guests
Job Summary: Senior Restaurant Manager is responsible managing and executing all front of house functions according to P.F. Chang's established procedures and in accordance with the direction of the Operating Partner. Senior Restaurant Manager is a lead front-of-house management role.
Job Responsibilities: Supervises and facilitates training of all Hospitality Team Members
Develops schedules for all Hospitality Team members
Holds pre-shift meetings to provide daily focus and continuous direction for staff
Holds front of house staff accountable for dress code standards
Accountable for following and executing all state safety and sanitation guidelines
Supports the execution of inventory
Manages controllable expenses for their area of responsibility
Ensure all side work is appropriately assigned and completed
Manages check-outs for all Hospitality staff
Ensures a clean and safe environment for all Team Members and Guests
Handles Guest Service issues professionally and with compassion
Lives the Message in all aspects of the position and inspires others to do the same
Experience working in a hands-on, fast paced, high volume environment
Experience mentoring and training hourly team members
Strong communication skills with the ability to resolve conflict and provide direction to your teams
Preferences: Experience in a casual restaurant or upscale dining
Experience working in a corporate restaurant chain with established processes, systems, and accustomed to corporate structure and protocols
Involvement/understanding of managing inventory, cost of goods and overall control of financials