Exploradora Coffee Jobs in Usa

Heartland Food Products Group is a global leader in the consumer packaged goods (CPG) industry, producing low-calorie sweeteners, coffee, coffee creamers and liquid water enhancers. We manufacture and market Splenda, the #1 brand in the low calorie sweetener category and the most recognized in the world.

We make coffee, tea and water taste better and help people live happier, healthier and longer lives by making it easy to reduce sugar.

We offer an excellent compensation and benefits package. Come grow with us!

This role is not a remote opportunity, it is on-site at our Distribution Center in Indianapolis, Indiana.

Scope:

The Logistics Analyst plays a critical role in optimizing freight movement to achieve 100% on-time delivery while minimizing costs. This position serves as the primary point of contact for shipment status, proactively manages and optimizes the carrier base (performance, relationship and reliability), handles routing of customer freight, and delivers actionable insights through advanced Excel analytics and Microsoft Power BI reporting. Strong emphasis is placed on E2Open TMS proficiency, data-driven decision making, and continuous process improvement.

Essential Duties and Key Responsibilities:

Shipment Tracking, Tendering & Routing

• Demonstrate expert-level proficiency in E2Open Transportation Management System (formerly BluJay) to plan, tender, track, and optimize shipments.
• Proactively monitor customer orders and route collect/vendor shipments to ensure optimal carrier selection, cost efficiency, and on-time performance.
• Manage suspected late shipments, expedite as needed, and communicate directly with carriers and Customer Service to protect delivery dates and adjust appointments/POs.
• Obtain competitive quotes, tender shipments, and ensure all deliveries fall within the Must-Arrive-By-Date (MABD) window.
• Communicate customer policies (appointment requirements, etc.) and forecasted demand to carriers to secure capacity.
• Review shipping requirements for new customers and approve expedited/detention charges.
• File freight claims and complete new carrier onboarding documentation as required.

Carrier Performance & Relationship Management

• Maintain carrier scorecards, tracking key metrics including on-time delivery (OTD), tender acceptance rates, damage/shortage frequency, invoice accuracy, and capacity reliability.
• Analyze carrier performance data to identify underperformers, top performers, and opportunities for network optimization (e.g., lane consolidation, preferred carrier programs).
• Develop and present carrier performance reports/dashboards (in Power BI/Excel) to support quarterly business reviews and strategic sourcing decisions.
• Identify trends in carrier spend, service levels, and market conditions to recommend additions, removals, or renegotiations within the carrier base.

Customer Service & Cross-Functional Collaboration

• Partner with Customer Service on order delays and proactively extend POs or modify appointments before orders become late.
• Reconcile freight-related short pays with Accounts Payable and resolve invoice discrepancies with Accounts Receivable.
• Collaborate with Sales, Marketing, and Operations on freight analysis, cost modeling, and customer-specific routing strategies.

Analytics, Reporting and Process Improvement

• Build and maintain dynamic reports using data from E2Open TMS in various platforms: advanced Microsoft Excel (pivot tables, VLOOKUP/XLOOKUP, Power Query, macros, data modeling), and Microsoft Power BI.
• Analyze performance data to identify trends, cost-saving opportunities, process roadblocks, and scalability improvements.
• Drive continuous improvement initiatives through data-backed recommendations.

Additional Support

• Coordinate daily customer orders with Warehouse Operations.
• Manage and maintain the internal shuttle fleet schedule and activities.
• Support special projects and other duties as assigned.
• Stay current with industry trends through relevant publications and networking.

Qualifications:

Required

• Bachelor's degree in Supply Chain, Logistics, Business Analytics, or related field.
• 2+ years of logistics experience, including hands-on work with a Transportation Management System (TMS).
• Advanced Microsoft Excel skills – expert in data analysis, modeling, pivot tables, lookups, and automation.
• Experience in creating reports and dashboards in Microsoft Power BI (or equivalent BI tool).
• Solid understanding of Truckload (TL) and Less-Than-Truckload (LTL) operations, carrier management, and routing optimization.
• Proven problem-solving, critical-thinking, and analytical skills with a high sense of urgency.
• Ability to work independently and collaboratively in a fast-paced, small-team environment.

Preferred

• Direct experience with E2Open TMS (formerly BluJay/Lean Logistics).
• Background in food/beverage or CPG logistics.
• Experience participating in carrier RFP processes, performance reviews and strategic carrier sourcing.

Computer Skills

• Proficiency in Microsoft Office Suite (Excel, Word, Outlook) is required; advanced Excel and Power BI experience is essential for success in this role.

Physical Demands:

• Must be able to sit at a computer and use a phone for extended periods (8+ hours/day).
• Occasional extended hours, including daily overtime and rare weekends.
• Ability to read and interpret computer screens and documents with visual acuity.
• Reasonable accommodation may be made for individuals with disabilities.

The Director of Operations will oversee F&B and Rooms Operations for a 99-room hotel. The Department Leaders for Rooms and F&B will report directly to the Director of Operations responsible for maximizing profits, employee engagement and guest satisfaction. 

Key Responsibility

Operational Oversight

• Supervise & manages team members of all day-to-day operations. Has the ability to fully understand all positions well enough to perform all duties in team members’ absence.
• Upholds Ithaka Hospitality Partners standards of excellence throughout all guests’ interactions.

Guest Satisfaction

·      Monitor, observe, and measure guest’s restaurant experience.

·      Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests and ensure team is trained properly to handle guest requests/issues

·      Works closely with the Rooms Leadership team to train, develop, mentor team members and ensure front office team delivers gracious and thoughtful service.

·      Work closely with the housekeeping and engineering teams on daily operations, defect reduction, preventative maintenance, and quality improvements. 

·      Respond to guest reviews on social media platforms and IHP guest satisfaction surveys. 

Training & Development

·      Ensure execution of daily 'huddles' to keep staff informed of pertinent information.

·      Plan and deliver monthly departmental meetings.

·      Ensure support for supervisors to maintain excellent service and quality standards. Interview, select, train, supervise, counsel, and discipline outlet(s) supervisors and staff.

·      Work in coordination with Ithaka Leadership to create and maintain a written training program and all team members trained through Schoox.

·      Work closely with the team on continuous training through various training sessions.

·      Regularly reviews, evaluates and train on customer satisfaction of the hotel to recommend new operating policies.

Financial Management

·      Review and respond to daily revenue reports, recaps, etc. for the hotel and outlets. 

·      Ensure Forecasts are reviewed, and daily revenue reports are updated with accurate budget and revenue goals.

·      Ensure Outlet Requisitions are submitted within a timely manner as needed for all food items using our in-house ordering systems.

·      Analyze Point of Sale data, departmental budgets, and financial data to ensure we are maximizing sales and profits, understanding food and labor costs.

·      Review daily labor reports to ensure efficient operations without compromising the guest experience. 

·      Work closely with the revenue management team to maximize revenue opportunities for the hotel.

·      Work closely with the General Manager on monthly and annual forecast and budgets.

Menu Development

·      Work in coordination with the Restaurant General Manager, Kitchen Manager and Culinary Creative Director on seasonal updates to food & beverage offerings.

·      Administer verbal and written testing to FOH team. Lead a daily pre-service huddle to properly communicate to the service team special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the service ahead.

Quality Assurance

·      Work closely with outlet leaders to ensure the restaurant is operated in a neat and clean manner, and ServSafe and local health code standards are met.

·      Receive a score of 98 or higher on all health inspections.

·      Ensure maintenance on all equipment is taking place proactively following manufacturer’s recommended PM schedules and repair services are coordinated as needed.

·      Monitor, develop and maintain goals using the 4 Disciplines of Execution Processes. 

Flexibility

·      Team members must have a flexible work schedule and ability to work nights, weekends and holidays

·      Contribute to the instruction and training of coffee service in other departments (banquets, restaurant, IRD).

·      Assist IHP Leadership with forecasting roasted coffee needs and growth predictions.

Software Knowledge

·      Develops and oversees service team members and student schedules using ADP. Ability to learn and use ADACO daily for purchasing, receiving and inventory. Ability to learn and use Agilysys Point of Sale and restaurant reservation systems.

·      Ability to learn and use Opera Cloud PMS.

·      Ability to learn and use KYC Hotel Optimization Software.

·      Ability to learn and use Franklin Coveys 4DX Operating System. 

Qualifications

·       Three (3) or more years’ experience in hotel leadership roles. 

·       Complete understanding of Forbes, AAA service standards and able to implement and execute them in a casual upscale environment.

·       Experience in an upscale casual restaurant environment

·       Bachelor’s degree in hospitality or related subject matter, preferred

·       Minimum twenty-one (21) years of age to serve alcoholic beverages.

·       Background in both FOH and Culinary preferred.

·       Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques.

Working Conditions

·       Must be able to work on your feet for long periods of time.

·       Fast paced movements are required to go from one part of the restaurant to another.

·       Must be able to move, pull, carry, or lift at least 35 pounds.

·       Occasionally kneel, bend, crouch and climb as required.

·       Must be able to stand, walk, lift, bend and climb stairs for long periods of time.

·       Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat

• Ensures accurate and timely service of all orders by working with kitchen personnel.
• Always exhibit a friendly and approachable demeanor. Be polite and courteous when speaking with guests and team members.
• Responsible for learning and being familiar with all of Boyd Gaming, Inc.’s room outlets, server functions, and for being able to answer general questions regarding the property.
• Anticipate the guest’s needs and respond appropriately with a sense of urgency and professionalism.
• Maintain knowledge of menu offerings to answer guest questions and provide suggestions. This includes but not limited to knowledge of food items; preparation methods and wine knowledge.
• Anticipate and provide for guests’ needs throughout entire function; ensure guest satisfaction; respond quickly and efficiently to guest complaints.
• Accurately account for and collect payment for all drink and food orders through POS system in a timely manner.
• Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts and brewing coffee. Performimg Tableside cooking, salad or Entrée presentations, Open and pour wine tableside. Garnish and decorate dishes in preparation for serving.
• Serve food and beverages to guests, and prepare or serve specialty dishes at tables as required.
• Check with guests to ensure they are enjoying their meals and take action to correct any problems, immediately notifying the manager on duty.
• Responsible for all tables in assigned section, in their entirety.
• Stock service areas with supplies such as coffee, food, tableware, and linens. Fill salt, pepper, sugar, etc.
• Assist with overall dining service and ensure dining and serving areas are set up and maintained according to standard, including removal of all dirty dishes in FOH operations.
• Maintain complete knowledge of table/seat/station numbers, hours of operations, proper table set-up and dress code of the restaurant.
• Participate in liquor glassware removal, ensuring compliance with all Indiana Gaming Commission regulations.
• Abide by all State, State Gaming, Federal and Corporate liquor Regulations. Also pertaining to serving alcoholic beverages to minors and intoxicated guests.
• Observe and adhere to Health Department regulations and EcoSure standards regarding food handling, storage, and cleanliness of work environment.
• Consistent attendance at company/restaurant training programs as they are scheduled.
• Complete opening, closing and other side duties as assigned by the supervisors.
• Maintain a well-groomed, neat and clean appearance.
• Possess the resiliency to deal with difficult guests in all types of business conditions and possess the ability to work harmoniously with coworkers.
• Perform all job functions in conjunction with the guidelines described in the Standard Operating Procedures manual to ensure consistent execution of company and department standards.
• Perform all duties as assigned by management.
  
  

• Demonstrated ability to communicate in English.
• Demonstrated ability to work in a high volume restaurant.
• Must be at least 19 years of age.
  
  

• Acts as lead employee for event, working to ensure all guest needs are met and event plan is successfully completed.
• Review guest count and menu by referring to the Banquet Event Order Form (BEO form)
• Sets tables according to the BEO form
• Maintains overall professional appearance of the banquet area, set up of various buffets and food stations
• Responsible for observing Casino standard of service for: coffee breaks, meetings, breakfast, lunch, dinner set up, receptions and buffets
• May present, open and pour wine when serving guests
• Attends staff meetings and training sessions, as required, to increase performance and knowledge
• Stores and maintains all equipment in proper fashion
• Ensures guest satisfaction at the banquets and events.
• Must be able to speak, read, write, and understand English.
• Ability to be self directed and make decisions.
• Must be able to stand and exert fast paced mobility for period of up to four hours in length.
• Adhere to all company policies as defined by the Employee Handbook.
• Maintain a professional appearance at all times, clean and well groomed per standard.
• Answer questions and relate requests/complaints to supervisor/manager.
• May present, open and pour wine when serving guests.
• Assists supervisor/manager as needed with tasks associated with events.
• Must be able to stand and exert fast paced mobility for several hours.
• Performs all relative miscellaneous duties as directed by supervisor/manager.
  
  

• High School graduate or equivalent.
• Communicating with back of the house and front of the house personnel to provide a banquet/dining experience that meets or exceeds guest’s expectations.
• Observes diners to ensure that guests are satisfied with the food and service.
• Must be able to perform simple mathematical calculations.
  
  

About Us

Great People, Great Food, Great Coffee.

At Pressed Cafe, we believe that exceptional food and drink start with quality ingredients and a passion for hospitality. Our extensive all-day fast-casual menu is crafted with a Mediterranean flair, using the freshest local ingredients to bring bold flavors and wholesome meals to every guest.

Whether you’re grabbing a post-workout juice, fueling up with a hot latte and an egg sandwich, or catching up with a friend over lunch, we deliver a sophisticated and worldly dining experience—always with fast, friendly service.

At the heart of everything we do is our mission: Great People, Great Food, Great Coffee. It’s what drives our commitment to excellence, from the kitchen to the customer experience.

About the Role

Pressed Café is seeking a dependable and experienced General Manager (GM) to oversee all aspects of restaurant operations and lead a dedicated team committed to providing exceptional food and guest experiences.

The General Manager plays a vital role in ensuring operational consistency, financial performance, and employee development — keeping the restaurant running smoothly, efficiently, and to Pressed Café’s high standards every day. Lead With Excellence. Build Stability. Inspire Your Team.

What You’ll Do

• Oversee all restaurant operations: kitchen, dining room, counter, and drive-thru
• Ensure service, quality, and cleanliness standards are met at all times
• Recruit, hire, train, and develop team members and shift leaders
• Manage inventory, ordering, and vendor relationships to control costs and prevent waste
• Monitor labor, food, and beverage costs to maintain profitability
• Ensure proper execution of opening, operating, and closing procedures
• Maintain operational targets for service speed — drinks under 2 minutes, food in 2–5 minutes
• Drive consistent guest satisfaction and address concerns promptly
• Lead by example with a visible presence on the floor, supporting staff in real time
• Complete administrative responsibilities including scheduling, payroll, reporting, and maintenance logs
• Ensure safety, sanitation, and compliance with all company and regulatory standards

What You Bring

• 3+ years of experience as a General Manager or senior management in a fast-paced restaurant environment
• Proven track record of maintaining operational excellence and cost control
• Dependable, structured leadership style — focused on consistency, accountability, and follow-through
• Strong ability to develop, train, and retain staff
• Excellent communication and organizational skills
• Hands-on approach — willing to work alongside the team to ensure success
• Calm under pressure and solutions-driven
• Strong understanding of food safety, scheduling, and financial management

Work Requirements

• Ability to work 10-hour shifts, including weekends or holidays as needed
• Able to stand and walk for extended periods
• Able to lift up to 50 lbs occasionally
• Comfortable working in a fast-paced environment with changing priorities

We are an Equal Opportunity Employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, veteran status, or any other protected characteristic under applicable law.

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!

• 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!

• 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!

• 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!

• 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!

• 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.