Springwood Hospitality: Developing and managing branded hotels and hospitality properties.
Prepare and replenish breakfast and evening social food/beverage, maintain cleanliness and health/sanitation standards, lift up to 30 lbs and push/pull up to 60 lbs, follow safety and brand procedures.
Breakfast Attendant - Part Time (Thursday,Friday and Sunday)
Herndon, Virginia, United States
$18/hrOnsitePart Time
Schulte Hospitality Group: Full-service hotel management operating diverse hospitality properties.
1+ YOEMinimum 1 year restaurant/kitchen service experience, high school diploma, ability to multi-task, communicate effectively, and provide excellent guest service.
Hardees Breakfast Manager - Mt. Jackson ($16.00- $17.00 hr)
Mount Jackson, Virginia, United States
$16-$17/hrOnsiteFull Time
Boddie-Noell Enterprises: Operates Hardee's fast-food restaurants and real estate ventures.
1+ YOERequires age 18+, one year of shift management experience, leadership and training ability, reliable teamwork, background check and drug screen; driver's license preferred.
Hardees Breakfast Manager - Mt. Jackson ($16.00- $17.00 hr)
Mount Jackson, Virginia, United States
$16-$17/hrOnsiteFull Time
Boddie-Noell Enterprises: Operates quick-service restaurants and manages commercial real estate projects.
1+ YOERequires age 18+, one year of shift management experience, ability to lead and train staff, reliable teamwork, background check and drug screen clearance, and ability to meet physical demands.
Breakfast Attendant - Full Time - Hampton Inn Dulles South - starting at $15.50/hr.
Chantilly, Virginia, United States
$1-$16/hrOnsiteFull Time
B.F. Saul Hospitality Group: Owns and operates a portfolio of luxury and business hotels.
High school diploma/GED or equivalent experience; customer focus, attention to detail, teamwork, and ability to lift up to 50 pounds and stand, walk, carry, and lift throughout the shift.
Live Well Healthcare Solutions: Provides dietary, housekeeping, and laundry services for healthcare facilities.
0+ YOEPrepare and portion meals for breakfast, lunch, and dinner in a high-volume culinary environment; follow standardized recipes; perform kitchen cleaning, equipment sanitation, inventory management, stock rotation, and plating.