Jobs in Montville
504 positions found — Page 29
The role would be working for a major healthcare company and has career growth potential.
This would be full time / 40+ hours per week.
If you are interested in this position, please contact Izzy P.
at A-Line! Sonographer Compensation The pay for this position is $50-$60 per hour Benefits are available to full-time employees after 90 days of employment A 401(k) with a company match is available for full-time employees with 1 year of service on our eligibility dates Sonographer Highlights This position is a contract assignment with potential to hire on permanently based upon attendance, performance, and business needs The required availability for this position is Tuesday – Saturday | 10:30 AM – 6:30 PM Sonographer Responsibilities Prepare patients for ultrasound procedures while ensuring comfort and understanding of the exam Perform high-quality adult echocardiography studies in accordance with ASE and IAC guidelines Monitor patients throughout procedures and address any concerns during testing Set up and operate ultrasound equipment efficiently and safely Review prior reports, images, and patient charts before performing examinations Ensure studies are complete with proper imaging techniques and notify the interpreting physician as needed Maintain accurate records and logs of exams performed Monitor inventory and coordinate supply purchases for the assigned area Identify abnormalities and respond promptly to critical findings Perform other related duties as assigned Requirements High School Diploma or GED Registered Cardiac Diagnostic Medical Sonographer credential through ARDMS or CCI Basic Life Support (BLS) Certification from the American Heart Association Minimum 200 documented inpatient echocardiography cases Strong experience performing inpatient echocardiography studies Proficiency in valvular assessment, spectral Doppler, and Pedoff techniques Experience with contrast echocardiography and agitated saline studies Ability to work independently and recognize critical abnormalities Attendance is mandatory for the first 90 days Preferred Qualifications Graduate of a CAAHEP or ABHES Cardiovascular Technology Program Experience performing TEE and Stress Echo studies Familiarity with 3D echo imaging Experience supporting TAVR, Mitral Clip, Hypertrophic Cardiomyopathy, VAD, and closure device protocols Experience maintaining ICAEL-accredited echo lab standards Experience using Philips iE33 or Epiq ultrasound systems Familiarity with Epic hospital information system If you think this position is a good fit for you, please reach out to me
- feel free to call, e-mail, or apply to this posting! -
Working Hours: 6am
- 2pm, Monday
- Friday Set-up and operate CNC and/or EDM machines to perform machining operations, fast hole drilling, graphite shaping on metal castings, forgings and bar stock according to specifications and set-up instructions, applying knowledge of machining methods.
Study work instructions (mechanical drawings) and set-up instructions to determine machining required, dimensional specifications, work procedures and methods.
Determine tool lengths, maintain tool change list and program measuring adjustments.
Install work holding devices such as blocks and tooling on table of machine using hand tools.
Lift work piece on table manually or with other material handling equipment and position and secure work piece on machine table or in holding device.
Select and install tooling, place electrodes in automatic-tool-changer (if required) in sequence specified on process sheet.
Observe numerical displays on control panel and compare with data on process sheet to verify dimensional adjustments, feed rates and speed of machining cuts.
Check program at start of each shift.
Inspect first-run piece, maintain measured dimension list.
Record and inspect key dimensions for conformance to specifications using micrometer and precision dial gauges.
Notify supervisor if machined first piece does not conform to specifications or of machine malfunction.
Deburr all pieces as per specifications and good machining practice.
Troubleshoot production problems.
Troubleshoot production, machine and quality problems.
Maintain tools and measuring instruments supplied by company.
Maintain company production and quality standards.
Report unusual problems or conditions to supervisor.
Observe company safety rules and regulations.
Perform, as assigned, other similar and related duties.
Qualifications/Requirements: High School Diploma or GED equivalent A background in machine operation, assembly, or equipment maintenance.
Must be comfortable working with tools and following manufacturing work instructions.
Eligibility Requirements: Ability to lift/push/pull at least 50 pounds, with or without reasonable accommodation Willingness to wear personal protective equipment, for example safety glasses, safety shoes gloves and gowns Ability to work overtime including occasional weekend shifts Desired Characteristics: Shop math skills Previous experience using precision measuring tools Able to work with computerized shop floor tools and basic understanding of Microsoft Word and Excel Demonstrates positive attitude, strong work ethic, and self-motivation Strong communication skills including verbal and written skills.
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.
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.
