12 jobs found in baltimore

Job DescriptionJob Description POSITION SUMMARY: The Executive Chef provides oversight of daily production of food used to create medically tailored meals. The Executive Chef is responsible for creating and implementing daily production plans and works with the food production team to meet weekly, monthly, and annual production goals. They work with the Director of Food Services to create the vision for using fresh ingredients to make nutritious and healthy foods that can be prepared and packaged, utilizing volunteers to meet the needs of clients. The Executive Chef is responsible for maintaining a positive environment in the production kitchen that meets all food safety standards and is welcoming of volunteers. ESSENTIAL DUTIES & RESPONSIBILITIES Provides leadership to the kitchen production staff by setting goals, meeting regularly with the team and individual staff and supporting the development of staff. Plans for daily production, and creates production plan with supporting documents Ensures staff and volunteers have clear direction on daily production plan and oversees implementation Trains kitchen production staff in proper food safety and sanitation practices and ensures practices are implemented in all aspects of production. Works with the Director of Food Services and Culinary Dietician to ensure meals and food items meet nutrition standards, are high quality and meet the needs of clients. Collaborates with Director of Food Services and Culinary Dietician to develop new menu items Meal Planning and Production Creates plans made in conjunction with Director of Food Services and team members to meet meal production needs. Under the direction of the Director of Food Services supervises the preparation of meals according to the daily/weekly production schedule. Practices & maintains all safe food handling procedures during all cooking stages & throughout the kitchen & meal service areas. Ensures Production Log records are recorded daily Communicates with Culinary Dietician around menu substitutions and flexibility and any approval needed for changes or adaptations to menus. Participates in internal meal audits to ensure quality control of all foods prepared & distributed, as requested. Assists with receiving food deliveries & kitchen supplies as needed Supervises & participates in cleaning of all food service equipment such as dishes, flatware, pots, pans, serving equipment, stoves, sinks, & floors as needed. Creates deep cleaning schedule for all kitchen spaces Ensures proper rotation & creative use of foods to reduce food waste, using the First-In First-Out Method (FIFO). Assists Food Services team with maintaining an accurate inventory of all delivery items, including food & kitchen supplies. OTHER DUTIES: Assists with organizing Moveable Feast events as required. Other duties and responsibilities as assigned or requested EDUCATION & EXPERIENCE: AA Degree from an accredited culinary institution required or at least 5 years' experience as a cook in a commercial or production kitchen. Experience as an Executive Chef preferred. At least 2 years of experience supervising culinary staff Possess or can obtain Maryland ServSafe Manger certification Must be able to work on site during production hours or an equivalent combination of education, training, and/or experience from which comparable knowledge, skill, and abilities have been attained. KNOWLEDGE, SKILLS, & ABILITIES Adherence to all Federal Health Insurance Portability and Accountability Act (HIPAA) regulations, by protecting the privacy and security of all patient/client health information. Knowledge of and adherence to Moveable Feast's Personnel Policies and Procedures. Commitment to the mission and values of Moveable Feast. Attention to detail and ability to multitask. Must adhere to high ethical standards of integrity and discretion in working with confidential information. Excellent customer service skills. Demonstrated proficiency with Microsoft Outlook, Word, Excel, PowerPoint, SharePoint and Teams for calendaring, correspondence, presentations, special reports, spreadsheets, Ability to stand at counter height for up to 4 or more hours; lift to 50 pounds Must possess strong time management and organizational skills with the ability to prioritize tasks effectively. Knowledge of Food safety practices especially regarding preparing meals for people with medical needs or specialty diets The ability to work in a fast-paced environment. Ability to work independently and with a team. Ability to develop strong working relationships with internal staff and external stakeholders Company DescriptionMoveable Feast has served Maryland for over thirty-five years, bringing healthy food and compassion to those living with chronic illnesses. The organization was founded during the height of the AIDS epidemic in 1989, to provide food, hope, and love to those living with HIV/AIDS, many of whom were members of the LGBTQ+ community. Today, our service extends to Marylanders living with heart disease, diabetes, and cancer, among other serious chronic illnesses. We continue to drive our 35+-year commitment forward to deliver food as medicine to an increasing number of Marylanders living without the necessary access, financial resources, and support to achieve the best quality of life. With proven performance and an evidence-based approach to medically tailored nutrition, we firmly believe in the power of food - and the force of our work - to fortify health.Company DescriptionMoveable Feast has served Maryland for over thirty-five years, bringing healthy food and compassion to those living with chronic illnesses. The organization was founded during the height of the AIDS epidemic in 1989, to provide food, hope, and love to those living with HIV/AIDS, many of whom were members of the LGBTQ+ community. Today, our service extends to Marylanders living with heart disease, diabetes, and cancer, among other serious chronic illnesses. We continue to drive our 35+-year commitment forward to deliver food as medicine to an increasing number of Marylanders living without the necessary access, financial resources, and support to achieve the best quality of life. With proven performance and an evidence-based approach to medically tailored nutrition, we firmly believe in the power of food - and the force of our work - to fortify health.

Job DescriptionJob Description We are seeking a Cashier Food Service Worker to become an integral part of our team! You will take orders and serve food to patrons at the dining establishment. Responsibilities: Serve food and beverages to guests Explain to guests about menu items Clean and prepare the dining areas Greet and make all guests feel welcome at the restaurant Respond to guest inquiries and requests in a timely fashion Perform other restaurant duties as assigned Qualifications: Previous experience in customer service, food service, or other related fields Ability to build rapport with guests Ability to thrive in a fast-paced environment Excellent written and verbal communication skills

Job DescriptionJob Description Position Overview The Head Chef is responsible for overseeing all kitchen operations, ensuring consistency in food quality, managing costs, leading the team, and maintaining high standards during service. This role requires strong communication and collaboration, working directly with the owner and front-of-house team, while also being hands-on in the kitchen and able to execute during service. Key Responsibilities Kitchen Leadership & Team Development Lead and manage BOH team with clear direction and accountability Train, coach, and develop kitchen staff Set the tone for professionalism, urgency, and teamwork Hold staff accountable to standards and performance Food Quality & Execution Cook on the line and lead by example during service Ensure all food is executed consistently and to recipe Maintain plating and portion standards Oversee prep, line execution, and service flow Ensure the kitchen meets ticket times and maintains speed without sacrificing quality Food Cost & Inventory Control Manage and maintain target food cost percentages Oversee ordering, inventory, and waste reduction Track usage and adjust ordering based on business needs Labor Management & Scheduling Create and manage schedules for the entire BOH team Staff appropriately for daily service, off-site events, and catering Control labor cost while maintaining efficiency Vendor Relations & Ordering Negotiate with vendors for best pricing and quality Place and manage orders with accuracy and consistency Maintain strong vendor relationships Menu Development & Innovation Contribute to menu development and seasonal items Bring creative ideas while staying aligned with brand identity Maintain consistency with The Empanada Lady flavors and standards Operations & Systems Use a laptop for daily operations including emails, scheduling, and communication Manage BOH communication through email and digital tools Implement and maintain kitchen systems and organization Ensure cleanliness, food safety, and compliance standards Communication & Collaboration Work directly with the owner on operations, performance, and strategic growth Maintain consistent communication with the front-of-house team to ensure smooth service Align BOH and FOH on reservations, large parties, catering, and service flow Participate in meetings and provide updates on kitchen performance and needs Qualifications Minimum 3 years of kitchen experience (leadership experience preferred) Experience as a Head Chef or strong Sous Chef ready to step into leadership Strong understanding of food cost, labor cost, and kitchen operations Experience with scheduling, inventory, and ordering systems Comfortable using a laptop, email, and digital tools for daily operations Ability to lead a team in a fast-paced environment Ability to work the line efficiently and maintain ticket times during high-volume service Strong communication and problem-solving skills Passion for culture-driven food and hospitality Physical Requirements Ability to stand for long periods Ability to lift 35 lbs or more Ability to work nights, weekends, and high-volume shifts Company DescriptionThe Empanada Lady is a culture-driven restaurant and catering brand rooted in Puerto Rican heritage, bold flavors, and intentional hospitality. Founded in Baltimore, the brand has grown from humble beginnings into a recognized name known for delivering both quality food and a memorable guest experience. We specialize in high-volume service, catering, and community-centered events, with a strong focus on consistency, efficiency, and execution. Our team operates in a fast-paced environment where standards are high and accountability is expected across all roles. As we continue to expand, our focus remains on building strong systems, developing leadership within our team, and creating opportunities for growth both inside and outside of the kitchen. The Empanada Lady is committed to preserving culture, elevating the guest experience, and operating with purpose in everything we do.Company DescriptionThe Empanada Lady is a culture-driven restaurant and catering brand rooted in Puerto Rican heritage, bold flavors, and intentional hospitality. Founded in Baltimore, the brand has grown from humble beginnings into a recognized name known for delivering both quality food and a memorable guest experience. We specialize in high-volume service, catering, and community-centered events, with a strong focus on consistency, efficiency, and execution. Our team operates in a fast-paced environment where standards are high and accountability is expected across all roles. As we continue to expand, our focus remains on building strong systems, developing leadership within our team, and creating opportunities for growth both inside and outside of the kitchen. The Empanada Lady is committed to preserving culture, elevating the guest experience, and operating with purpose in everything we do.

Job DescriptionJob Description HOTEL REVIVAL is hiring A Part-Time Night Auditor: Hotel Revival is a 107-key art-centric boutique hotel located in Baltimore's historic Mount Vernon neighborhood, home to 19th-century architecture, lush parks, iconic churches, galleries, restaurants, and cultural venues. It embodies Baltimore by showcasing local products, the city's history, and native cuisine. This award-winning property is internationally recognized for its commitment to the ongoing restoration of Baltimore and its success in social impact. Job Overview: A Bartender is responsible for mixing and serving drinks, serving bar guests, and preparing items necessary for service while adhering to state liquor laws and regulations. Bar service at New Waterloo is about combining great hospitality with technical skills and warm personalities to create an upbeat, inviting environment. What you'll do: Prepare and serve beverages promptly and consistently, adhering to the outlet's recipes and procedures Maintain bottles, glasses, bar tools, and garnishes in an attractive and functional manner to support efficient drink preparation and promotion of beverages Maintain product knowledge to inform guests of daily specials, answer questions about menu items, and make recommendations upon request Take food and beverage orders, enter them into the POS system, and send them to the kitchen; See to each guest's special needs, including any allergies or dietary restrictions Check guest's identification to verify minimum age requirements for consumption of alcoholic beverages Assist in the restocking and replenishing of bar inventory, prep, and supplies Wash and sterilize glassware, utensils, and bar equipment Maintain revenue by preparing checks that itemize total costs + sales taxes and collect accurate payments from guests Maintain a high level of cleanliness in all areas of the bar, including counters, bar top, sinks, utensils, shelves, and storage areas Ensure immediate response is given to guest comments and concerns; inform immediate supervisor and apply corrective measures when necessary Ensure that all equipment is maintained in good, safe working condition Attempt to limit issues and liability related to excessive drinking by responsibly serving alcohol, having an awareness of signs of intoxication, and taking appropriate measures to ensure the safety of our guests Assist bar management with creating beverage menus, ordering and receiving supplies, and maintaining bar inventory Who you are: You thrive on creating real connections. You know that providing great service is all about the way it makes people feel. You know how to anticipate needs, and you love the feeling of being able to deliver to those needs. You like the hustle. You're thoughtful, resourceful, and determined. You preferably have 1+ years of experience in an elevated, fast-paced bar setting. BENEFITS We are proud to offer competitive wages and the following benefits for full-time employees: Up to 3 weeks paid time off annually Research/culinary travel opportunities for senior staff Discounted ski-passes 50% off discount at most New Waterloo restaurants Health, vision + dental benefits 401K matching Paid holidays Volunteer pay Tuition reimbursement Referral bonuses Discounts at our shops, hotels + local partnerships ABOUT NEW WATERLOO New Waterloo is a community-centric independent hospitality company based in Austin, Texas. We use our platform to intentionally empower and get behind the choices of our people and communities - creating environments that sustain lasting social impact. Our team of hospitality experts provides the resources, talent, passion, and collaboration necessary to foster thoughtful places and thriving businesses. New Waterloo is an equal-opportunity employer and values diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. We will be accepting applications on an ongoing basis until a candidate is selected for this role.

Job DescriptionJob Description Dear Charles is currently seeking a Restaurant General Manager to oversee all Front-of-House restaurant operations under the direction of the General Manager. This position will train team members to provide exemplary guest service and supervise all aspects of the hotel's restaurant operations while maintaining profitable F&B operations. The ideal candidate enjoys entertaining, meeting new people and has an engaging, big personality that thrives in a team environment. The Restaurant operations operate seven days a week for breakfast, lunch, dinner, and late-night. Therefore, operational demands require variations in shift days, starting and ending times, and hours worked in a week. To be successful in this role, you must be able to provide excellent restaurant service and be a hands-on presence and leader in all aspects of the restaurant. You will need to recruit, hire, train and develop a high functioning FOH team in a high-profile environment. Additionally, you should look forward to being appropriately visible and engaging with all guests, PR and Marketing. Our caring and attentive associates reinforce our principal belief that guest service is our highest priority. We have opportunities for energetic, service-oriented individuals who are experienced in providing efficient service and memorable experiences. Responsibilities Provide the highest and most efficient level of hospitality and customer service expected by our guests. Ensure that the hospitality and service standards set forth by Study Hotels' operating principles are consistently implemented. Supervise all aspects of the hotel's food & beverage operations: restaurant, lounge, to-go area, room service, living room pop-ups, and meeting space/studios. Engage and supervise Front-of-House team members, set clear expectations, and establish accountability in a team setting. Create and support a positive working environment that promotes curiosity, teamwork and fosters growth. Oversee daily activities such as side work, purchasing, and receiving daily inventories. Check beverage purchases for proper ordering and pricing structures. Ensure beverage costs are appropriately controlled. Ensure total awareness of in-house VIP's and review names with staff members during pre-service briefing. Work with the management to establish thriving food and beverage marketing programs, artfully leverage revenue management, driving profit to the bottom line with solid financial control. Develop Beverage Menu items that are priced with sensitivity to beverage costs and profitability, cocktail recipes have been thoroughly tested, presentations and portions control are carefully reviewed before placing items on bar menu. Comply with all federal, state, and local legal requirements, including food safety certification. Ensure application of procedures and regulations to staff concerning hygiene and sanitation, fire and safety, and emergency protocols. Fundamentals Education: High school diploma or general education degree (GED). Experience: 3+ years of related experience in a fine dining or upscale casual environment, and recently employed in a restaurant management position. Certifications: ServSafe and TIPS Alcohol Training. Must be able to delegate, set priorities, utilize a team to execute short and long-term plans, and establish accountability in a team setting. Flexibility to work any shift, including evenings, weekends, and holidays. Excellent verbal and written interpersonal communication skills. Proficiency in English required. A second language is desirable. Strong organizational skills, including follow-up, time management, multitasking, and managing multiple priorities in a fast-paced environment. Ability to positively communicate and interact with all hotel departments. Ability to grasp, lift and or carry, or otherwise, move goods weighing a maximum of 40 lbs. Ability to stand for long periods indoors with a thematically climate-controlled workstation. Study Hotels is a drug-free workplace. Pre-employment drug test and background check required. About Us The Study at Johns Hopkins, the fourth property of the Study Hotels brand, is located at the main gate of Johns Hopkins University's Homewood Campus. As part of the revitalized Charles Village corridor, guests will feel immersed in both campus life and the surrounding community, and able to enjoy all that Johns Hopkins University and Baltimore have to offer the moment they leave the hotel. Dear Charles is Study Hotels latest culinary offering located inside The Study at Johns Hopkins. Situated proudly at the crest of the hill, as Charles Village rises to the center of the campus, Dear Charles is ideally positioned to instantly become the place for spirited conversations, local gatherings, and celebrations. With a welcoming personality, Dear Charles will engage the community in a positive social dialogue, expressed through a singular informed voice and endearing sense of humor. Dear Charles features a menu offering cuisine influenced by its Mid-Atlantic location with the warmth and everyday expectations of a village tavern. Elevated but not fussy, our goal is to offer familiar dishes, using locally sourced ingredients, with a range of robust and health-conscious options to meet the needs of a diverse community. The space provides a direct link to the active pedestrian circulation of the village and campus student center. Intimate in scale and warmly furnished with a subtle patina, the 85-seat restaurant is a perfect complement to the open-air, inspired energy of the hotel's public space. Eligible full-time team members are offered a comprehensive benefits package including medical, dental, vision, life and disability insurances, paid time off, and paid holidays. Study Hotels is an Equal Opportunity Employer and does not discriminate based on age, race, religion, disability, nationality, sex, sexual orientation, or any other category protected by federal, state, or local law. Powered by JazzHR BA3mUOkJ0F

Job DescriptionJob DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a Bartender to join our team! In this role, you will be responsible for taking customer orders, making drink recommendations, keeping the bar area clean and inviting, and creating a variety of traditional and creative cocktails. The ideal candidate is energetic, customer-service oriented, and is passionate about mixology. Responsibilities Take drink orders Confirm patrons are of legal drinking age and follow all state and federal laws for serving alcoholic beverages Collect payment and operate cash register Order, maintain, and restock inventory of bar supplies and ingredients Perform duties associated with opening and closing the bar, including cleaning and mopping Qualifications High school diploma/GED Previous experience in food service, hospitality, or bartending is preferred Mixology or hospitality certification is preferred but not required Knowledge of alcoholic beverages and bar menu items Legal age to serve alcoholic beverages Ability to work well in a fast-paced environment Excellent customer service and time management skills Ability to work well in a team environment

Job DescriptionJob DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a Bartender to join our team! In this role, you will be responsible for taking customer orders, making drink recommendations, keeping the bar area clean and inviting, and creating a variety of traditional and creative cocktails. The ideal candidate is energetic, customer-service oriented, and is passionate about mixology. Responsibilities Take drink orders Confirm patrons are of legal drinking age and follow all state and federal laws for serving alcoholic beverages Collect payment and operate cash register Order, maintain, and restock inventory of bar supplies and ingredients Perform duties associated with opening and closing the bar, including cleaning and mopping Qualifications High school diploma/GED Previous experience in food service, hospitality, or bartending is preferred Mixology or hospitality certification is preferred but not required Knowledge of alcoholic beverages and bar menu items Legal age to serve alcoholic beverages Ability to work well in a fast-paced environment Excellent customer service and time management skills Ability to work well in a team environment

Job DescriptionJob DescriptionDescription: Relief Chef Manager FLSA Status: Salaried Wage: $27-$32/ per hour Ready to trade the same four kitchen walls for a role that keeps you moving, creating, and leading? As Brock's Relief Chef Manager, you won't just run one kitchen, you'll become the culinary troubleshooter, creative force, and go-to leader across a variety of corporate dining and school locations throughout the region. One week you could be reinventing a scratch menu at a beautiful private school, the next you're leading a team at a bustling corporate café and introducing fresh international flavors. If you love the idea of hitting the road, shaking things up, meeting new people, and bringing your culinary magic wherever you go, this is your chance to turn your career into an adventure-with mileage reimbursement, plenty of variety, and never a dull day in sight. Brock & Company, Inc. is the premier provider of contract food management to corporations and private and independent schools throughout the Mid-Atlantic and New England regions. We aim to deliver outstanding quality food services exceeding our clients' expectations every day. With an extensive array of clients, Brock has a formula for success that is simple. We focus on top quality products combined with people who have a passion for food and service. Brock provides a family-owned, corporate supported, financially sound organization that is committed to our clients and associates and is always striving for excellence. As a member of the Brock team, you will experience a work schedule that allows for a quality of life. Our food programs are dynamic, the menus cutting edge and creative. We welcome your input to implement, problem-solve, and help drive these programs to success. You can influence the outcome, and we will give you the tools to be successful. Our progressive culinary programs have made significant improvements in the daily work lives of our customers and clients by providing healthy, nutritious menus at all meals. Brock's ongoing commitment to philanthropy improves our own lives. Just ask, and we will gladly share details of our social responsibility programs and partnerships. The Reserve Chef Manager will work in units assigned by their supervisor. This position is responsible for assisting and managing food service at a given location. This is a full - time management position requiring 100% travel with mileage reimbursement. Qualified candidates must have a valid driver's license and their own vehicle. The purpose of this role is to serve the entire district assuming all responsibilities of a Chef Manager to include the management of staff, menu development, purchasing, receiving, daily administrative and marketing tasks, cash handling, customer service and catering. The Chef will have a strong focus on scratch menus, will have seasonal food knowledge and will prepare high-quality, fresh menu options. Qualifications Culinary degree or certification preferred 5 - 8 years of experience in corporate dining or high end catering. 3 - 5 years of culinary staff training and development background Experience with various culinary programs and a focus on scratch cooking ServSafe Certification/Allergen Awareness certification required Communicate clearly, professionally and effectively Must be able to stand for extended periods of time. Adhere to client and company protocols related to COVID-19 workplace safety and sanitation standards. Lifting and moving of food, food containers and other non-food items weighing 35 pounds from floor position to no higher than one's own height. Must be able to travel 100% of the time Must provide own transportation and possess valid driver's license Responsibilities Produce highest quality scratch cooking with emphasis on current trends and international cuisines Manage ordering, inventory, cash handling and reporting Organize and execute all foods for service for all meal periods Manage and train kitchen staff/delegate tasks/problem solve as needed Create positive team environment Incorporate sustainable practices into daily activities Implement and maintain HACCP standards Keep a clean and safe work environment Benefits Available for Full-Time Employees Medical, Dental & Vision Paid Time Off 401K Plan with Company Match Life & AD & D Insurance Short & Long-Term Disability Equal Opportunity Employer - M/F/D/V Benefits Eligible Uniforms and Meals Provided Please respond with resume or letter of intent. PM21 Requirements:

Job DescriptionJob Description Bar and Restaurant Manager: The Point Restaurant Group is seeking a motivated and experienced Bar and Restaurant Manager to join our team! This individual needs to be truly passionate about food, spirits and the trending bar scene. As the Manager, you will be responsible for overseeing the daily operations of our bar and restaurant, ensuring excellent customer service and managing our team to deliver a high-quality experience for our guests. Hybrid bartending and manager positon for the right person Some responsibilities will include the managing customer complaints and ensuring the bar is stocked and inviting to customers. Individual must have a strong understanding of managing the ordering of product and inventory control. Responsibilities: Recruit, interview, hire and train bar staff Interact with customers to develop loyalty and handle customer concerns Creating bar menus Monthly bar promotions Assist in maintaining restaurant reservation system Assist in catering event execution Coordinate & execute special, promotions, drinks specials and events Ensure bars are profitable by analyzing night life, current trends and places for improvement Develop new productions or promotions for the bar Set and maintain standards for safe alcohol and food handling, cleanliness and safety Oversee day-to-day bar operations, ensuring smooth service and compliance with all relevant laws and regulations. Maintain accurate records of inventory, order supplies, and manage stock levels to minimize waste and maximize profitability. Ensure that drinks are prepared to company standards, consistently meeting or exceeding customer expectations. Grow sales! Meet or exceed budgeted financial targets Managers must be versed in running a restaurant/bar, managing employees and ensuring profitability. They need certain skills and experience, which include: Great interpersonal, communication and customer-service skills Ability to hire, train, manage and schedule staff In-depth knowledge of beverage trends, mixology, and cocktail preparation. Extensive knowledge of trends and social media Great sales skills and talent for developing promotions or new products Proven experience as a Bar Manager or similar role in the hospitality industry. Strong leadership and team management skills. Alcohol awareness training is recommended. Solid organizational skills and facility with budgets, inventories and negotiating prices with vendors Familiarity with inventory management software and point-of-sale systems. Ability to handle high-stress situations and resolve customer complaints effectively. Knowledge of local alcohol laws and regulations. Certification in responsible alcohol service (e.g., TIPS or equivalent) is a plus. Creative and innovative approach to menu development. Building Sales Understand what the industry trends are, passing along anything learned to the owners and managers that may better the brand. Pursue methods to increase sales through the use of promotions, local advertising, and increased average sales per guest and community involvement. Company DescriptionThe Point in Towson is a completely renovated restaurant and bar in the Towson marketplace. It will be the second location stemming from The Point in Fells, an 13 year strong restaurant placed squarely on the waterfront in the heart of Baltimore's ever competitive and popular Fells Point neighborhood. We focus on upscale American pub and comfort food with a twist and a bar focused on reinventing classic craft cocktails. We are an upscale bar focused on excellent food. A place where you always know you will get the best of everything. The Point in Towson features wooden fixtures, outdoor patio, a large communal dining room, comfortable furnishings and decor. It is be the perfect place to stop in for a bite to eat, for a drink, a small business meeting, an Ravens game and everything in between.Company DescriptionThe Point in Towson is a completely renovated restaurant and bar in the Towson marketplace. It will be the second location stemming from The Point in Fells, an 13 year strong restaurant placed squarely on the waterfront in the heart of Baltimore's ever competitive and popular Fells Point neighborhood. We focus on upscale American pub and comfort food with a twist and a bar focused on reinventing classic craft cocktails. We are an upscale bar focused on excellent food. A place where you always know you will get the best of everything. The Point in Towson features wooden fixtures, outdoor patio, a large communal dining room, comfortable furnishings and decor. It is be the perfect place to stop in for a bite to eat, for a drink, a small business meeting, an Ravens game and everything in between.

Job DescriptionJob Description Octobar is hiring an experienced, reliable Bartender to join our team. We're looking for someone who thrives in a fast-paced environment, delivers excellent customer service, and has strong knowledge of cocktails, beer, and wine.

Job DescriptionJob DescriptionBenefits/Perks Competitive Compensation Career Advancement Opportunities Job SummaryWe are seeking an experienced Restaurant Manager to join our team! As the Restaurant Manager, you will be responsible for the restaurant's operational performance and financial well-being. You will hire, train, and lead staff, ensuring they reflect the restaurant's high standards. The ideal candidate is a strong leader with experience managing a successful restaurant. Duties and Responsibilities: Develop short and long-term goals and KPIs for the restaurant Hire, train, and manage employees and conduct periodic performance reviews Lead team in providing exceptional customer service Create and maintain a food and beverage budget Adhere to all health and safety rules and regulations Provide sales and productivity reports to upper management Develop and coordinate marketing efforts and community events Qualifications: High school diploma/GED Previous restaurant management experience Familiarity with Microsoft Office, restaurant management software, and POS software Ability to remain calm and thrive under pressure Excellent management and leadership skills Strong communication and problem-solving skills

Job DescriptionJob DescriptionBenefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Job Summary We are seeking a Dishwasher to join our team! In this role, you will be responsible for loading the dishwasher with dirty dishes brought in by the bussers and unloading clean dishes. You will also be doing general cleaning tasks as assigned by the restaurant manager. The ideal candidate is hardworking and reliable! If you're looking for an opportunity to get started in the restaurant industry, reach out today! Responsibilities Remove food from plates Prerinse dishes, glasses, and tableware and load them into the dishwasher Unload dishwasher and put items away in proper areas Sweep and mop floors Monitor levels of detergent and cleaning supplies Follow all health and safety guidelines Participate in team meetings Perform other cleaning duties, as assigned Qualifications Hard worker with a strong work ethic Positive attitude Attention to detail Ability to meet the physical demands of the job, including standing for long periods and bending repeatedly