Information Technology For Development Jobs in Nutley, NJ

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.

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.

Associate Attorney - Litigation

The Law Office of Alexander Schachtel

Jersey City, NJ (Hybrid)

Full-time | Associate-Level

$110,000 – $150,000 per year, plus bonus and incentives

About the Role

Join a dynamic New Jersey litigation practice handling high-stakes business disputes, real estate conflicts, investment fraud, contractor litigation, and personal injury matters. We're seeking a motivated associate attorney to work directly with firm leadership on complex civil litigation, develop courtroom skills, and build a strong foundation for long-term career growth in a flexible, supportive environment.

You'll collaborate closely with founder Alexander Schachtel—an experienced litigator with a proven track record of achieving outstanding results for cilents—gaining hands-on experience across diverse practice areas and direct exposure to all phases of litigation.

Why Join Us

• Competitive compensation with performance-based bonuses and signing bonus
• Flexible hybrid schedule promoting work-life balance
• Direct mentorship from lead attorney on sophisticated matters
• Diverse caseload spanning business, real estate, fraud, and personal injury litigation
• Real courtroom experience from day one—attend conferences, mediations, and trials
• Growth-oriented culture that values initiative and professional development
• Broad exposure to local, national, and international client matters

Key Responsibilities

• Draft pleadings, motions, briefs, and other litigation documents
• Assist lead attorney with deposition and trial preparation
• Represent clients at court conferences, mediations, and ADR proceedings
• Propound and respond to written discovery in collaboration with lead attorney
• Conduct legal research using LexisNexis to support case strategy
• Participate in settlement negotiations and client meetings
• Manage case files and coordinate with clients, opposing counsel, and courts

Qualifications

• J.D. from an accredited law school
• Active New Jersey Bar admission (or pending admission)
• 1–2 years of law firm and/or judicial clerkship experience
• New York Bar admission is a plus but not required
• Strong written and oral communication skills
• Proficiency with legal research platforms (LexisNexis)
• Basic proficiency with Microsoft Word, Excel, and Adobe PDF software
• Ability to manage multiple matters with attention to detail and deadlines

Compensation & Benefits

• $110,000 – $150,000 annual salary (based on experience)
• Performance-based bonus structure with additional incentives
• Signing bonus paid with first paycheck after 3 months of proven work
• Comprehensive benefits package
• Hybrid/remote work flexibility
• Professional development and CLE support

How to Apply

Submit your resume, cover letter, and a brief writing sample directly via LinkedIn.

About the Firm

The Law Office of Alexander Schachtel is a results-driven litigation practice based in Jersey City, serving clients locally, nationally, and internationally. We handle complex civil disputes across business litigation, real estate conflicts, investment fraud, contractor disputes, and personal injury matters for both plaintiffs and defendants. Our firm combines aggressive advocacy with personalized client service, and we're committed to mentoring the next generation of trial attorneys in a collaborative, entrepreneurial environment.

Director of Maintenance – Bakery Manufacturing

Role Summary

The Director of Maintenance is responsible for providing strategic and hands-on leadership for all maintenance, reliability, and automation operations within the bakery facility. This role ensures the safe, reliable, and efficient operation of production equipment, utilities, and automated systems supporting 24/7 manufacturing.

Success is demonstrated through measurable improvements in equipment reliability, repair efficiency, cost control, and safety. This role also develops and implements structured training programs to strengthen technician skills in troubleshooting, automation, controls, and reliability best practices. The Director of Maintenance leads preventive and predictive maintenance programs, manages breakdown response, oversees maintenance systems and inventory, and supports capital projects, construction, and equipment installations. This position requires strong technical expertise, disciplined leadership, and a proactive reliability mindset.

Key Priorities

· Drive equipment reliability and up time across all production and utility systems.

· Establish a world-class preventive and predictive maintenance culture.

· Lead maintenance teams with a strong focus on safety, accountability, and continuous improvement.

· Support long-term automation and plant growth strategies.

· Ensure compliance with food safety, electrical safety, and machine safety standards.

Primary Responsibilities

Maintenance & Reliability Leadership

· Plan, manage, and continuously improve the preventive maintenance program to maximize equipment reliability and minimize downtime.

· Direct and coordinate all corrective maintenance activities across production and facility systems.

· Establish and lead structured root cause analysis (RCA) processes to eliminate repeat failures.

· Develop, track, and analyze maintenance KPIs related to downtime, MTTR, MTBF, and PM effectiveness.

Technical & Equipment Oversight

· Provide technical leadership for bakery production equipment.

· Ensure proper operation, maintenance, and reliability of compressed air, steam, water, and other critical utilities.

· Oversee maintenance and performance of robotic systems and automated production lines, including pick-and-place robots, automated packaging, and material handling systems.

· Develop and coordinate preventive and predictive maintenance strategies for the entire facility, reducing unplanned downtime and extending equipment life.

· Coordinate preventive and predictive maintenance programs for all equipment.

Projects & Capital Execution

· Plan and manage construction-related maintenance projects, facility upgrades, and equipment installations.

· Coordinate with engineering, contractors, and vendors to ensure projects are completed safely, on schedule, and within budget.

· Support commissioning, start-up, and validation of new equipment and production lines.

People Leadership & Development

· Lead, mentor, and develop maintenance leadership and technician teams.

· Lead training and skill development initiatives for maintenance technicians across all production and facility equipment systems.

· Foster a culture of ownership, accountability, and continuous learning within the maintenance organization.

· Partner cross-functionally with Operations, Engineering and Quality Teams.

Qualifications

Required

· Bachelor's degree in Electrical Engineering and/or Mechanical Engineering.

· Minimum 10–15 years of maintenance experience in food manufacturing (preferred), pharmaceutical, or industrial manufacturing environments.

· Minimum 5–7 years in a maintenance leadership or management role.

· Strong technical knowledge of bakery or food manufacturing equipment and utilities.

· Proven track record of implementing and improving maintenance and reliability practices.

· Demonstrated leadership skills with the ability to lead teams in fast-paced, 24/7 manufacturing environments.

· Strong communication, organizational, and problem-solving skills.

· High work ethic, flexibility, and ability to multitask effectively.

• Education: Bachelor's Degree in Food Science, Food Engineering, or Animal Science; Master's Degree a plus
• Experience: Combined experience in scientific research, product development, and formulation development
• Formulation Experience: Experience in formulation development and usage of formulation software program
• Manufacturing Process Experience: Extrusion and Retort process experience a plus
• Industry Knowledge: Practical knowledge of AAFCO/FEDIAF regulations
• Technical Proficiency: Proficient in Microsoft Office
• Project Management Skills: Strong project management skills, particularly in maintaining project timelines, coupled with the proven ability to work on complex scientific projects and manage laboratory samples and data
• Analytical Skills: Excellent analytical skills for summarizing test results (e.g., HUT data) and competitor analysis
• Ingredient & Sensory Science Knowledge: Knowledge of food characteristics and the principles of combining ingredients to achieve desired flavors, textures, and nutritional outcomes