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Food.com
Food.com is an online recipe and cooking website that provides people with a huge selection of recipes, meal ideas, and cooking tips. The website offers thousands of recipes from around the world and covers all types of cuisine. It also provides helpful tips for making meals healthier, including nutritional information and advice on finding the best ingredients. Users can search through the website’s database of recipes to find something that suits their tastes and dietary needs. With its helpful tools, simple navigation, and user-friendly design, Food.com makes it easy for everyone to explore the wonderful world of cooking.
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EncryptedSite is Encrypted
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CountryHosted in United States
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CityAshburn, Virginia
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Latitude\Longitude39.0481 / -77.4728 Google Map
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Traffic rank#3,213 Site Rank
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Site age25 yrs old
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Site Owner informationWhois info
Website is Safe
Site is not blacklisted
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HeadquartersNew York, New York,, United States, United States
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OwnerWarner Bros. Discovery
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Launched1999
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Type of siteRecipe
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CommercialYes
Traffic rank
#3,213
#3,213
Site age
25 yrs
25 yrs
Location
United States
United States
Popular Questions for Food.com
Newest job postings for Food.com
via Indeed
posted_at: 5 days agoschedule_type: Part-time
We are looking for FOH support staff, which can include hosting, food running, and bussing. These positions pay $12.00 per hour. Support Staff are tipped out by the servers.
Host...
Often the first point of contact for guests, the host maintains an important role in establishing guests’ needs and expectations and then conveying that information to their server. The host is also responsible for:
• Setting up guests’ reservations
• Organizing
We are looking for FOH support staff, which can include hosting, food running, and bussing. These positions pay $12.00 per hour. Support Staff are tipped out by the servers.
Host...
Often the first point of contact for guests, the host maintains an important role in establishing guests’ needs and expectations and then conveying that information to their server. The host is also responsible for:
• Setting up guests’ reservations
• Organizing seating through Tock Dashboard
• Accommodating guests as they wait to be seated
• Seating guests as tables become available
• Making sure that servers are aware of guests’ allergies or food restrictions
• Letting servers know if their guests are celebrating a special occasion, such as a birthday or anniversary
Qualifications
Since they are the first point of contact for guests, a host should be high energy, have great people and communication skills, be organized, and have an attention for details.
Busser
Sometimes, servers may act as their own bussers. However, in fine dining establishments, in particular, bussers hold a separate role to assist the server and help them dedicate maximum attention to the guests. A busser’s tasks include:
• Filling water glasses
• Clearing tables throughout the meal
• Cleaning tables after guests leave
• Ensuring that glasses and silverware are polished and put away
• Preparing setups for the tables
• During brunch especially, take out the food trash periodically through service
Qualifications
Bussers should have great attention to detail and be able to move quickly to clear the tables for servers and guests. They should also be good communicators and multi-taskers, as they may be asked to run food and attend to a variety of guest needs.
Food Runner
Food runners are at times necessary to ensure food is delivered in a timely fashion. It also helps free up servers so they can concentrate on guest satisfaction. This is particularly helpful during busy times.
All FOH Skills
• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual
Job Type: Part-time
Pay: From $12.00 per hour
Benefits:
• Employee discount
Physical setting:
• Casual dining restaurant
• Fast casual restaurant
Shift:
• 4 hour shift
• Day shift
• Morning shift
Weekly day range:
• Every weekend
• Weekend availability
COVID-19 considerations:
To keep our staff and guests safe, we have installed hand sanitizers throughout the restaurant.
Experience:
• Restaurant Experience: 1 year (Preferred)
Shift availability:
• Day Shift (Required)
Work Location: One location Show more details...
Host...
Often the first point of contact for guests, the host maintains an important role in establishing guests’ needs and expectations and then conveying that information to their server. The host is also responsible for:
• Setting up guests’ reservations
• Organizing seating through Tock Dashboard
• Accommodating guests as they wait to be seated
• Seating guests as tables become available
• Making sure that servers are aware of guests’ allergies or food restrictions
• Letting servers know if their guests are celebrating a special occasion, such as a birthday or anniversary
Qualifications
Since they are the first point of contact for guests, a host should be high energy, have great people and communication skills, be organized, and have an attention for details.
Busser
Sometimes, servers may act as their own bussers. However, in fine dining establishments, in particular, bussers hold a separate role to assist the server and help them dedicate maximum attention to the guests. A busser’s tasks include:
• Filling water glasses
• Clearing tables throughout the meal
• Cleaning tables after guests leave
• Ensuring that glasses and silverware are polished and put away
• Preparing setups for the tables
• During brunch especially, take out the food trash periodically through service
Qualifications
Bussers should have great attention to detail and be able to move quickly to clear the tables for servers and guests. They should also be good communicators and multi-taskers, as they may be asked to run food and attend to a variety of guest needs.
Food Runner
Food runners are at times necessary to ensure food is delivered in a timely fashion. It also helps free up servers so they can concentrate on guest satisfaction. This is particularly helpful during busy times.
All FOH Skills
• Communication
• Teamwork Oriented
• Maintains a Good Energy Level
• Thorough and Organized
• Professional
• Punctual
Job Type: Part-time
Pay: From $12.00 per hour
Benefits:
• Employee discount
Physical setting:
• Casual dining restaurant
• Fast casual restaurant
Shift:
• 4 hour shift
• Day shift
• Morning shift
Weekly day range:
• Every weekend
• Weekend availability
COVID-19 considerations:
To keep our staff and guests safe, we have installed hand sanitizers throughout the restaurant.
Experience:
• Restaurant Experience: 1 year (Preferred)
Shift availability:
• Day Shift (Required)
Work Location: One location Show more details...
via HelpWanted.com
posted_at: 3 days agoschedule_type: Full-time
The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.
Essential Duties & Responsibilities...
• Complete oversight responsibility for all; functions, programs, systems, procedures
The Director of Food & Beverage leads and manages all operational teams, concepts and performance aspects of food and beverage operations within a lodge. The successful candidate must quickly develop an understanding of the Great Wolf Lodge brand and establish close working relationships throughout the Lodge and organization.
Essential Duties & Responsibilities...
• Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department.
• Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
• Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
• Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
• Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments
• Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
• Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws.
• Ensures all operations conform to regulations of the alcoholic beverages commission
• Maintain accurate and up to date operations documentation for all food and beverage service areas.
• Ensuring all F&B technology systems are updated for optimal and effective use
• Maintain and manage Jolt/Audit FOH system and functionalities.
• Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws.
• Develops positive working relationships with all lines of business, all other functional leaders
• Support Corporate Food & Beverage and peers with additional projects
• Be an ambassador and active participant of the organizations shared values and customer service programs.
• Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.
Required Qualifications & Skills:
• BS/MS in Hospitality Management or similar
• Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment
• Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
• Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
• Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends.
• Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
• Demonstrated advanced knowledge of food production forecasting, waste management and yield management.
• Exceptional service mind-set.
• Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements.
• Demonstrated ability to drive continuous process improvement activities and programs
• Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
• Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures.
• Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
• Demonstrated experience in driving effective and meaningful training, people development and mentorship programs.
• Demonstrated excellent verbal and written communication skills.
Preferred Qualifications:
• Master in Hospitality Management or similar a plus
• Experience leading and managing leaders
• Well versed in utilization of service automation and mobile technology.
• Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
• Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.
• Experience with diversity, inclusion and unconscious bias culture and programs
Experience
Required
• 5 year(s): Strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
• 5 year(s): Successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
• 5 year(s): Experience managing and leading efficient and effective food and beverage operation, services and programs
• 5 year(s): Demonstrated success in a F&B operational leadership role in a multi-unit environment
Licenses & Certifications
Required
• ServSafe Certification
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c Show more details...
Essential Duties & Responsibilities...
• Complete oversight responsibility for all; functions, programs, systems, procedures and operational performance for food & beverage department.
• Establish procedures and manage constancy for delivery of food and beverage service operations that meets all goals related to budgets and KPI matrixes for: revenue, cost, margins, profit, guest capture optimization, guest satisfaction/NPS, staff engagement and eNPS, audits and safety.
• Strategically and tactically drive business output and profitability: food and beverage sales, guest capacity and capture optimization, average check, and COGS/Margin management.
• Meet food and beverage financial objectives by forecasting requirements; preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions
• Plan and direct the functions of administration and planning of the Food and Beverage Department to meet the daily needs of the operation.
• Clearly describe, assign and delegate responsibility and authority for the operation of the various food and beverage sub departments
• Assist all managers in establishing and achieving predetermined profit objectives and desire standards of quality food, service, cleanliness, merchandising and promotion
• Achieve restaurant operational objectives by contributing information and recommendations to strategic plans and reviews; preparing and completing action plans; implementing production, productivity, quality, and customer-service standards; resolving problems; completing audits; identifying trends; determining system improvements; implementing change
• Controls food and beverage costs by reviewing portion control and quantities of preparation, minimizing waste and ensuring high quality of preparation; Implement effective control of food, beverage and labor costs among all sub departments
• Drive and ensure a professional and ethical procurement, sourcing and inventory control culture with adherence to systems, schedules, policies and procedures. Guiding Purchasing Manager, Executive Chef and FOH Managers on highest standards and accuracies for: order forecasting, inventory control and on property distribution of food, beverages, supplies, equipment and disposables
• Responsible for recruiting, hiring, onboarding & training, assigning, scheduling, coaching and counseling employees; communicating job expectations; planning, monitoring, appraising, and reviewing job contributions; planning and reviewing compensation actions; enforcing policies and procedures
• Plan and administer a training and development program within the department, which will provide well-trained employees at all levels and permit advancement for those persons qualified and interested in career development
• Regularly review and evaluate the degree of customer acceptance of the individual restaurants and banquet service and recommend new operating and marketing policies whenever declining or constant sales imply dissatisfaction by the customers, a material change in the make-up or the customer market, or a change in the competitive environment
• Maintains safe, secure, and healthy environment by establishing, following and enforcing food safety and sanitation standards and procedures; complying with all Great Wolf Lodge and local/federal written standards, policies, procedures and laws.
• Ensures all operations conform to regulations of the alcoholic beverages commission
• Maintain accurate and up to date operations documentation for all food and beverage service areas.
• Ensuring all F&B technology systems are updated for optimal and effective use
• Maintain and manage Jolt/Audit FOH system and functionalities.
• Ensure compliance and highest standards of all food safety, sanitation and HACCP codes, requirements, regulations, company policy and laws.
• Develops positive working relationships with all lines of business, all other functional leaders
• Support Corporate Food & Beverage and peers with additional projects
• Be an ambassador and active participant of the organizations shared values and customer service programs.
• Volunteer to support and partake in task-force/project activities that positively benefit the organization, lodges and department.
Required Qualifications & Skills:
• BS/MS in Hospitality Management or similar
• Minimum of 5 years of demonstrated success in a F&B operational leadership role in a multi-unit environment
• Documented track record of managing and leading efficient and effective food and beverage operation, services and programs
• Documented track record of successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
• Demonstrated advanced knowledge of food and beverage: products, recipes, categories, programs, origins and trends.
• Demonstrated proficiency in restaurant, banquet, bar and QSR outlet: services, sales, promotions, marketing, guest capture optimization, check value optimization and controls.
• Demonstrated advanced knowledge of food production forecasting, waste management and yield management.
• Exceptional service mind-set.
• Demonstrated methodological and systematic approach to: problem solving, identifying system and operational defects, create solutions and implementing improvements.
• Demonstrated ability to drive continuous process improvement activities and programs
• Strong technology systems experience including proficiency in Point of Sales, Scheduling, Procurement and Microsoft
• Demonstrated proficiency in procurement and inventory control systems and operations: methodology, configurations, functions, policies and procedures.
• Demonstrated strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
• Demonstrated experience in driving effective and meaningful training, people development and mentorship programs.
• Demonstrated excellent verbal and written communication skills.
Preferred Qualifications:
• Master in Hospitality Management or similar a plus
• Experience leading and managing leaders
• Well versed in utilization of service automation and mobile technology.
• Excellent relationship and trust building skills with ability to communicate and collaborate cross-functionally - professional image that inspires trust and confidence.
• Highly self-motivated, strong work ethic, and continuous improvement attitude; ability to suggest and implement best practices.
• Experience with diversity, inclusion and unconscious bias culture and programs
Experience
Required
• 5 year(s): Strong financial acumen including experience in: P&L Management, budgeting, forecasting, controls and financial performance optimization
• 5 year(s): Successfully developing, managing and implementing organizational, operational, and system changes through organizational growth.
• 5 year(s): Experience managing and leading efficient and effective food and beverage operation, services and programs
• 5 year(s): Demonstrated success in a F&B operational leadership role in a multi-unit environment
Licenses & Certifications
Required
• ServSafe Certification
Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities
The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractors legal duty to furnish information. 41 CFR 60-1.35(c Show more details...
via Salary.com
schedule_type: Full-time
Diced’s Assistant General Manager supports the General Manager in enthusiastically leading and motivating the FOH and BOH Crew to achieve the highest levels of customer service. As Assistant General Manager, you’ll ensure that each guest visit results in friendly and personalized service with consistently great food promptly delivered in a clean and inviting environment. You’ll also manage the... daily operations of the restaurant in the absence
Diced’s Assistant General Manager supports the General Manager in enthusiastically leading and motivating the FOH and BOH Crew to achieve the highest levels of customer service. As Assistant General Manager, you’ll ensure that each guest visit results in friendly and personalized service with consistently great food promptly delivered in a clean and inviting environment. You’ll also manage the... daily operations of the restaurant in the absence of the General Manager.
Responsibilities:
- Lead a high performace Team of 20
- Instructs, trains, coaches and develops the restaurant team to create an environment where enthusiastic people are recognized and rewarded for achieving organizational and personal goals.
- Trains new Crew staff to develop them into effective team members.
- Participates in the recruiting and hiring of hourly employees.
- Responsible for all cash controls and enforcement of Company policies.
- Executes local store marketing, merchandising, sales and promotional efforts to increase sales volume and guest traffic.
- Inventory/ordering.
- Employee scheduling.
- Assures that all safety and security procedures are followed within the restaurant.
Qualifications:
2 years supervisory or management experience, preferably from a restaurant or retail environment.
- Ability to train, guide and lead staff.
- Ability to work with a high degree of independence and discretion.
- Ability to work flexible hours.
- Excellent problem solving techniques.
- Writing, verbal, math and interpersonal skills.
- Excellent organization and time management skills.
- Great Awarness
- Valid drivers license with reliable transportation.
Benefits: - Above Average pay
- Meal benefits,
- G rowth opportunities,
- Paid Vacation Days,
- Health Insurance,
- Profit Sharing
Join Diced Be Part Of The Culture Show more details...
Responsibilities:
- Lead a high performace Team of 20
- Instructs, trains, coaches and develops the restaurant team to create an environment where enthusiastic people are recognized and rewarded for achieving organizational and personal goals.
- Trains new Crew staff to develop them into effective team members.
- Participates in the recruiting and hiring of hourly employees.
- Responsible for all cash controls and enforcement of Company policies.
- Executes local store marketing, merchandising, sales and promotional efforts to increase sales volume and guest traffic.
- Inventory/ordering.
- Employee scheduling.
- Assures that all safety and security procedures are followed within the restaurant.
Qualifications:
2 years supervisory or management experience, preferably from a restaurant or retail environment.
- Ability to train, guide and lead staff.
- Ability to work with a high degree of independence and discretion.
- Ability to work flexible hours.
- Excellent problem solving techniques.
- Writing, verbal, math and interpersonal skills.
- Excellent organization and time management skills.
- Great Awarness
- Valid drivers license with reliable transportation.
Benefits: - Above Average pay
- Meal benefits,
- G rowth opportunities,
- Paid Vacation Days,
- Health Insurance,
- Profit Sharing
Join Diced Be Part Of The Culture Show more details...
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