Jobs in Millburn New Jersey
774 positions found — Page 43
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
Job Overview
The General Manager oversees all aspects of daily restaurant operations, ensuring an exceptional guest experience, financial success, and a positive, productive work environment. This role includes leadership in staffing, training, financial management, marketing, compliance, and special event execution. The General Manager acts as the primary role model of the restaurants culture, setting high standards for service and team performance.
Job Responsibilities:
Operations & Guest Experience
Oversee daily Front-of-House and Back-of-House operations.
Ensure all shifts and events are staffed according to projected sales.
Deliver superior service and respond promptly to guest incidents and complaints.
Manage restaurant culture, always ensuring hospitality and professionalism.
Oversee execution of event and private dining sales, including contracts, deposits, and quarterly goals.
Collaborate with the Kitchen Managers to approve menu changes and specials.
Manage music, ambiance, and security to support the guest experience.
Financial & Administrative Management
Review and approve weekly financial reports for owners and team.
Conduct monthly P&L reviews and fiscal reporting with the Owners.
Forecast sales and manage controllable costs to align with budget.
Oversee invoice coding, invoice processing, and petty cash systems.
Ensure accurate cash handling, including coffee bar and cashier cash-out procedures.
Utilize inventory tracking software to monitor food, beverage, and supply usage.
Approve staff schedules and monitor labor systems (Proforma vs. actual).
Human Resources & Team Development
Lead employee recruiting, interviewing, and new hire orientation.
Oversee preparation of new hire packets and onboarding materials.
Provide regular manager and chef training, coaching, and development.
Conduct manager and chef performance reviews.
Address HR issues and support employee relations with fairness and consistency.
Manage uniforms and maintain professional appearance standards.
Develop and execute rewards and incentive programs to increase staff engagement.
Training & Continuing Education
Maintain training programs for both new and current employees.
Ensure compliance with recipes, preparation, and safety standards.
Provide continuing education opportunities for all staff.
Select and train trainers for effective knowledge transfer.
Lead shift meetings and weekly manager meetings with clear agendas.
Compliance, Safety & Risk Management
Ensure compliance with all health, sanitation, and safety regulations.
Manage safety programs including workers compensation, clinic, and hospital resources.
Oversee licensing and permit renewals.
Maintain accurate safe logs and security procedures.
Marketing & Community Relations
Execute branding and sales-building initiatives.
Support public relations and marketing programs under the Owners guidance.
Represent the restaurant within the community to foster relationships and grow visibility.
Reporting & Communication
Maintain a standardized Manager Log with consistent format and process.
Provide weekly updates to ownerships.
- Communicate clearly and consistently with staff and leadership.
Desired Traits
- Strong Problem Solver: Able to remain calm under pressure and troubleshoot problems as they arise.
- Adaptability: Comfortable with changes in business volume, customer demands, and operational needs.
- Detail-Oriented: Meticulous attention to detail, ensuring all aspects of the restaurant meet or exceed operational standards.
- Passionate About Hospitality: A natural desire to create positive experiences for customers and provide a supportive work environment for staff.
Compensation & Benefits
- Salary:80-100k per year
- Benefits: Paid sick leave, paid vacations
If youre passionate about great food, building strong teams, and creating memorable guest experiences, wed love to meet you. Please submit your resume!
REQUIREMENTS
- Minimum 3-5 years of experience in restaurant management, with a proven track record in a supervisory or managerial role.
- Strong leadership and people management skills in food service, with strong ability to coach and develop a team
- Strong background in managing restaurant operations, including financials, staffing, inventory control, and customer service.
- Solid understanding of food safety standards and cost control practices
- Excellent communication and problem-solving skills
- Highly organized and able to multitask in a high-volume environment
- Proficiency with POS systems (TOAST exp. a plus), scheduling software, and Microsoft Office Suite (Excel, Word).
- Experience in budgeting, forecasting, and P&L analysis
- ServSafe Manager Certification or equivalent food safety training
- Ability to work under pressure in a fast-paced environment
- Must be flexible to work nights, weekends, and holidays as required by the restaurant's business needs
About Us:
Mercado is a lively and very busy fast casual restaurant in Upper Montclair, NJ with a focus on hearty staples. The large, hall-like spaceis inspired by the traditional markets found in city centers of Portugal and Spain, in which patrons gather for a quick bite or coffee in a lively environment. The multitude of options on the menu speak to the food-hall-like experience, with options from a brunch menu, to make-your-own bowls, to specialty sandwiches; all of which include vegan options.At Mercado, customers can also enjoy a full menu of espresso drinks and cold-pressed juices at the barista bar and pair their beverage of choice with a delicious food menu and Portuguese pastries.Fast casual speaks to the informal nature of ordering food at the counter, food-hall style, but at Mercado customers are encouraged to slow down and enjoy delicious food in good company, surroundedby beautifuldesign, in a beautifulneighborhood.
About the role:
The Fast Track Sales Program at TQL is an opportunity to build a career with an industry leader that offers an award-winning culture, high earning potential with uncapped commission and significant opportunities for compensation and advancement. We will pay to relocate you to Cincinnati, Ohio to train with some of the top brokers in the company. Once you’ve completed training and built a solid book of business, TQL will pay to relocate you again to any of our 60+ offices nationwide. Our best in-class training and mentorship program will teach you everything you need to know about sales, logistics and supply chain management. For a look at a day in the life of a TQL Sales Representative, watch this video at IS LOCATED IN CINCINNATI - PAID RELOCATION PROVIDED
What’s in it for you:
- $50,000-$55,000 minimum compensation your first year, based on education
- Includes base salary, sign-on bonus and housing allowance
- Uncapped commission opportunity
- Our average sales representative hits six figures after three years of selling
- Want to know what the top 20% earn? Ask your recruiter
- Relocation assistance package to help you get settled in Cincinnati
Who we’re looking for:
- You compete daily in a fast-paced, high-energy environment
- You’re self-motivated, set ambitious goals and work relentlessly to achieve them
- You’re coachable, enjoy solving problems and thinking on your feet
- College degree preferred, but not required
- Military veterans encouraged to apply
What you'll do:
- Receive 6 months of direct training from experienced Logistics Account Executives
- Help your account executive solve customer needs, find carriers for time-sensitive freight and manage daily operations
- Participate in hands-on and virtual training sessions
- Develop negotiation skills through prospecting and cold calling
- Build your book
- Use your training to meet sales metrics and become eligible for commission
- Establish relationships to close new customers
- Negotiate prices with customers and carriers
- Resolve freight issues to ensure timely pickup and delivery
What you need:
- Elite work ethic, 100% in-office
- Strong negotiation skills with ability to handle conflict
- Entrepreneurial mindset and exceptional customer service
Why TQL:
- Certified Great Place to Work with 800+ lifetime workplace award wins
- Outstanding career growth potential with a structured leadership track
- Comprehensive benefits package
- Health, dental and vision coverage
- 401(k) with company match
- Perks including employee discounts, financial wellness planning, tuition reimbursement and more
Employment visa sponsorship is unavailable for this position. Applicants requiring employment visa sponsorship now or in the future (e.g., F-1 STEM OPT, H-1B, TN, J1 etc.) will not be considered.
Clinical Sales Representative
Location: Newark, NJ
About the Opportunity
We are working with a high-growth medical device company focused on delivering clinically meaningful solutions that improve patient outcomes and advance standards of care. This organization is known for strong leadership, rigorous training, and a performance-driven culture that develops future commercial leaders.
This role is an excellent opportunity for an early-career medical device sales professional to gain hands-on clinical exposure, develop strong physician relationships, and build a foundation for long-term career growth in the industry.
Position Overview
The Clinical Sales Representative is responsible for supporting clinical and commercial activities within a defined geographic region. This role blends sales execution, clinical support, and customer education, working closely with physicians, clinical staff, and internal leadership to drive adoption and utilization of company solutions.
This position requires comfort in clinical environments, strong communication skills, and the ability to operate independently while contributing to a collaborative team culture.
Key Responsibilities
- Build and maintain strong professional relationships with physicians, clinicians, and key stakeholders within assigned accounts
- Support product utilization through in-service training, clinical education, and case coverage as required
- Develop a working understanding of clinical workflows and hospital or procedural environments
- Assist with territory planning, account prioritization, and execution of growth initiatives
- Participate in educational programs, workshops, and customer meetings to increase product awareness
- Collaborate cross-functionally with sales leadership, marketing, and clinical teams
- Maintain accurate activity reporting and communicate regularly on market feedback and opportunities
- Represent the company with professionalism, integrity, and adherence to all compliance and ethical standards
Qualifications & Experience
- 0–3 years of medical device sales experience or relevant clinical/sales experience in a healthcare setting
- Bachelor’s degree required (Business, Science, Healthcare, or related field preferred)
- Ability to function effectively in operating rooms, procedure suites, or other clinical environments
- Strong interpersonal skills with the ability to communicate clearly and confidently with clinical professionals
- Self-motivated, coachable, and eager to learn in a fast-paced, performance-driven environment
- Organized, disciplined, and capable of managing a dynamic schedule
- Demonstrated work ethic, resilience, and desire to grow within a medical device organization
What Success Looks Like
- Trusted presence with clinical customers
- Consistent execution of sales and support activities
- Strong product knowledge and clinical confidence
- Positive collaboration with internal stakeholders
- Continuous development toward greater responsibility and scope
The Group Account Supervisor serves as an experienced client partner, with oversight on multiple accounts and leading teams in the development and execution of projects. This individual ensures consistent delivery of work exceeding expectations that aligns with client objectives. This individual is accountable for the success of internal teams to foster a strong foundation for team success.
**Only candidates in the TriState area will be considered for this role (NYC/NJ/Local PA)**
EXPERIENCE:
- Ophthalmology, Buy & Bill, Group Purchasing Order experience required
- 6-8 years’ experience; 3 years access and reimbursement experience required
- College degree and/or equivalent work experience required
- Previous management experience preferred
- Demonstrates strong oral and written communication skills
LEADERSHIP:
- Mentors/oversees 1+ direct reports
- May serve as pitch captain when new business opportunities arise
CLIENT ENGAGEMENT:
- Responsible for 2+ brands or 1 large brand, maintaining relationships with multiple client contacts ($1.5M-$2M in revenue)
- Takes detailed meetings notes, provides input to the client contact report
- Provides input to the client status reports
- Ensures that tactics align with overall brand strategy and objectives
- Responsible for maintaining positive client relationships; identifies challenges and opportunities and notifies manager and SVP
- Leads brand planning in coordination with Strategy and Direct Reports
- Work with Manager and Strategy to capitalize on opportunities for organic growth
VEEVA SUBMISSIONS:
- Ensures timely submission of materials to Veeva per the submission calendar
- Opens job codes in Veeva
- Completes Veeva submissions and oversees junior account team's submissions
- Attends medical/legal/regulatory review meetings
- Ensures that medical/legal/regulatory review comments are marked up and incorporated accurately
PROJECT MANAGEMENT:
- Lead and/or oversee direct reports' internal kickoff meetings
- Develop project briefs and/or oversee direct reports' project brief development
- Markup / route client comments; provide oversight to direct reports' routes
- Escalates any ongoing internal team challenges to managers, as appropriate
- Ensure alignment of tactics and activities with the overall brand plan
- Lead the more strategic / complex tactics and initiatives, delegate appropriate projects to junior account colleagues
- Applies clinical and channel-specific knowledge in both Market Access and Patient Services workstreams
FINANCES:
- Provides client with budget estimates for new projects
- Ensure that overall client budgets are adequate to achieve client objectives
- Responsible for recognition of full PO for self and direct reports
- Compiles invoicing details across brands and secures client / leadership approval before invoicing begins
- Reviews and augments SOWs drafted by direct reports; writes SOWs for more complex initiatives
- Provides revenue projections for 1+ brands
NPG Health is an equal opportunity employer and strictly prohibits unlawful discrimination based upon an individual’s race, color, religion, gender, sexual orientation, gender identity/expression, national origin/ancestry, age, mental/physical disability, medical condition, marital status, veteran status, or any other characteristic protected by law.
