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Restaurant Jobs in Springfield, VA (NOW HIRING)

Great American Restaurants

Restaurant Manager

Fairfax, VA · On-site

$70K - $100K/yr

Great American Restaurants is growing. With more than 50 years of hospitality excellence, Great American Restaurants operates an award‑winning collection of 14 restaurants, 3 artisan bakeries, and ...

Bob Evans Restaurants

Restaurant Manager

Springfield, VA · On-site

$56K/yr

This role contributes to the success of the restaurant by building sales, hitting goals, as well as driving restaurant profitability. * Supervisory responsibilities in accordance with the Company ...

Bob Evans Restaurants

Restaurant Manager

Woodbridge, VA · On-site

$56K/yr

This role contributes to the success of the restaurant by building sales, hitting goals, as well as driving restaurant profitability. * Supervisory responsibilities in accordance with the Company ...

Bob Evans Restaurants

Restaurant Manager

Stafford, VA · On-site

$56K/yr

This role contributes to the success of the restaurant by building sales, hitting goals, as well as driving restaurant profitability. * Supervisory responsibilities in accordance with the Company ...

Bob Evans Restaurants

Restaurant Manager

Manassas, VA · On-site

$56K/yr

This role contributes to the success of the restaurant by building sales, hitting goals, as well as driving restaurant profitability. * Supervisory responsibilities in accordance with the Company ...

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Showing results 1-20

All JobsRestaurant JobsRestaurant Jobs in Springfield, VA

Restaurant information

See Springfield, VA salary details

$25.6K

$62.8K

$200K

How much do restaurant jobs pay per year?

As of Jun 14, 2026, the average yearly pay for restaurant in Springfield, VA is $62,812.00, according to ZipRecruiter salary data. Most workers in this role earn between $41,800.00 and $67,400.00 per year, depending on experience, location, and employer.

What is the difference between Restaurant vs Waiter?

AspectRestaurantWaiter
RoleEstablishments providing food and beverage services, managing overall operationsFrontline staff serving food and drinks to customers
CredentialsMay require food safety certifications, management trainingTypically no formal certification required, on-the-job training common
Work EnvironmentKitchen, dining area, management officesDining area, customer service setting
Industry UsageBusiness entity encompassing all staff and operationsSpecific job role within a restaurant

In summary, a restaurant is the entire establishment offering food services, while a waiter is a staff member responsible for serving customers within that restaurant. Understanding this distinction helps clarify job roles and career paths in the food service industry.

What are the different jobs in a restaurant?

A restaurant employs various roles including servers, cooks, dishwashers, hosts, bartenders, and managers. These positions require different skills such as customer service, food preparation, and coordination, often involving shifts during busy hours. Each role contributes to the smooth operation and customer experience of the establishment.

What are the key skills and qualifications needed to thrive in a restaurant role, and why are they important?

To thrive in a restaurant role, you need strong customer service skills, attention to detail, and often a high school diploma or equivalent. Familiarity with point-of-sale (POS) systems, food safety certifications, and kitchen equipment is typically required. Outstanding communication, teamwork, and the ability to remain calm under pressure are essential soft skills for success. These abilities ensure efficient operations, exceptional guest experiences, and a positive work environment in the fast-paced restaurant industry.

How to Get a Restaurant Job

Some restaurants want culinary school education for people who work in the kitchen, but most offer entry-level positions such as a dishwasher, table cleaner, or food prep worker. You can use these entry-level positions to gain experience and eventually transition to another position. Some restaurants provide on-the-job training for kitchen or waiting jobs. Another option is to gain experience in a casual restaurant before applying to work in a fine-dining restaurant. To become a bartender you can either apply to become a support bar back and learn on the job, or pursue classes offered by local schools. Restaurant managers either have extensive job experience or have completed a degree program.

What are some common challenges faced by restaurant employees during busy service hours, and how can they be managed?

During peak service hours, restaurant employees often face challenges such as high customer volume, time pressure, and coordinating with kitchen and front-of-house staff. Effective communication, strong teamwork, and maintaining a calm, organized approach are key to managing these challenges. Many restaurants provide training on multitasking and stress management to help staff deliver excellent service even when the pace is fast. Learning to anticipate customer needs and staying adaptable can also make busy shifts more manageable and rewarding.

What job makes $10,000 a month without a degree?

In the restaurant industry, high-level roles such as successful restaurant owners or franchise operators can earn $10,000 or more monthly without a formal degree, primarily through profit from multiple locations or high-volume establishments. These positions often require strong business skills, experience, and management expertise rather than formal education. Other high-paying roles in the industry are typically achieved through extensive experience, entrepreneurship, or specialized skills.

What are restaurant jobs?

Restaurant jobs refer to various positions within a dining establishment, including roles such as servers, cooks, dishwashers, hosts, and managers. Each role plays a vital part in delivering a positive dining experience by preparing food, serving guests, managing operations, and maintaining cleanliness. Working in a restaurant can be fast-paced and requires strong communication, teamwork, and customer service skills. These jobs offer opportunities for advancement and can be a starting point for a career in the hospitality industry.

What jobs pay $2000 a day?

Jobs that can pay $2000 a day often include high-level positions such as specialized surgeons, corporate executives, or successful entrepreneurs. These roles typically require advanced skills, extensive experience, or ownership of a business, and may involve long hours or high responsibility levels.

Why is Gen Z struggling to get jobs?

Gen Z restaurant job seekers often face challenges such as high competition, limited work experience, and changing employer expectations. Additionally, factors like increased minimum wages, safety concerns, and shifts in work preferences can impact their ability to secure positions in the industry.
More about Restaurant jobs
What are the most commonly searched types of Restaurant jobs in Springfield, VA? The most popular types of Restaurant jobs in Springfield, VA are:
What job categories do people searching Restaurant jobs in Springfield, VA look for? The top searched job categories for Restaurant jobs in Springfield, VA are:
What cities near Springfield, VA are hiring for Restaurant jobs? Cities near Springfield, VA with the most Restaurant job openings:
Restaurant jobs near you
Infographic showing various Restaurant job openings in Springfield, VA as of June 2026, with employment types broken down into 72% Full Time, and 28% Part Time. Highlights an 100% In-person job distribution, with an average salary of $62,812 per year, or $30.2 per hour.

Restaurant Manager - Wheaton

Nando's Restaurant Group

Wheaton, MD • On-site

Full-time

Posted 14 days ago

Job description

Restaurant Manager
Function: Operations (OS)
Role Purpose
As Restaurant Manager, you make the restaurant feel brilliantly consistent, human, and alive-You show up where it matters most, on the floor , with the team - setting the tone for service and bringing calm, confident direction to every moment while, protecting the Nando's experience and keeping the whole operation humming. You set the tone for service, coach in the moment, uphold standards without compromise, and grow confidence and capability shift after shift-so guests feel the warmth of our hospitality every time.
Role Purpose
Lead a safe, smooth, standard of tight operation that delights guests and develops people. Translate plans into daily execution, use insight to make smart decisions fast, and create an inclusive environment where everyone can do their best work.
Scope & Span of Accountability
Operates as an in-restaurant leader of leaders, ensuring the restaurant is prepared before peaks; standards are upheld throughout service, and handovers set up the next team for success. Alternates between leading the floor and picking up critical stations to protect speed, quality, and atmosphere.
Operational Rhythms
Opening
  • Review Manager Communication Log (MCL), staffing lineup, catering orders, and the day's forecast; validate previous inventory and complete prep/production sheets.
  • Complete safe count; assign cash drawers; order change; prepare chicken cook sheet (where applicable).

Shift Changeover
  • Reconcile AM monies and the safe; validate production and station readiness; walkthrough; document MCL handover notes.

Closing
  • Final walkthrough; set next day catering; closing inventory; reconcile cash; validate timekeeping; run end-of-day reports; update the MCL.

Cash & Security (when supervising)
  • Practice responsible cash management: floats, safe counts, deposits, cashier check-outs, refunds/voids/discounts per policy; safeguard keys, secure doors, set alarms; follow escalation protocols.

Key Focus Areas & Responsibilities
People - Lead, Coach, and Build Belonging
  • Lead in the Nando's Way: Model Pride, Passion, Courage, Integrity, and Family; grow culture through daily behaviors and decisions.
  • Communicate Brilliantly: set clear expectations, run motivating briefs/meetings, give timely feedback, flex style to the person and the moment.
  • Recruit, Onboard & Develop: support interviewing, onboarding, and station signoffs; coach on SOPs; build cross training plans; strengthen the buddy system; grow future Shift Leads.
  • Manage People Processes: ensure fairness and consistency; support ER basics; ensure required documentation is complete and filed correctly.
  • Wellbeing & Safety: monitor energy and breaks; deescalate conflict; keep the environment psychologically and physically safe.

Brand - Protect the Nando's Experience
  • Deliver Consistent Standards: Conduct travel paths; uphold critical touchpoints (atmosphere, quality, speed) across all channels.
  • Hospitality & Recovery: role model warm welcomes/fond farewells; table touches/checkbacks; resolve issues with empathy and judgment; escalate per process.
  • Channel Management: keep eating primacy while maintaining takeaway and delivery standards; coach accuracy to reduce missing items.

Commercial - Sales, Labor, and Profit
  • Drive Sustainable Sales: connect the team to daily/weekly targets; apply simple, approved local tactics in line with guidance.
  • Use Insights to Decide: read and react to forecast; align deployment and breaks to flow; coach leaders to use dashboards and act on trends.
  • Optimize Profit: manage portion control and waste ("cook less, more often"); protect speed/quality; handle daily financial processes to standard.

Operations - Food Safety, Stock, Cleanliness
  • Food Safety & Compliance: enforce hygiene; complete daily/weekly logs (temperatures, labels, hot holds); manage allergy orders; escalate food safety complaints appropriately.
  • Stock & Production: Set production to forecast; accept deliveries accurately; rotate stock; maintain portions; reduce waste with coaching and daily checks.
  • Cleaning & Maintenance: lead daily/weekly cleaning schedules; ensure appropriate PPE; log and escalate maintenance issues; adjust service flow when issues arise.

Changing Lives - Community, Planet, Opportunity
  • Create Belonging: judgment free team environment; celebrate strengths; build confidence; live "Family."
  • Planetary Goals: reinforce recycling/energy routines; ensure oil recycling and waste processes are followed on shift.
  • Community Actions: follow local partnership processes (e.g., food donation programs) and share wins to inspire participation.

Level & Decision Rights
  • Scope & Span: Owns the day-to-day restaurant operation-scheduling/roster execution, onboarding, ER support, stock and cleaning routines, and customer recovery.
  • Decision Authority: Leads tactical and operational decisions for service, deployment, and standards; supports ER cases; implements weekly plans; escalates higher risk/enterprise issues to Patrão/MD as required.
  • Risk & Compliance Exposure: Daily/weekly audit readiness; food safety, H&S basics, license postings/incident documentation; protects brand and legal posture on shift and across the week.
  • Time Horizon: Daily → weekly (turning the plan into consistent execution and KPI delivery).

Governance, Risk & Compliance
Own the restaurant's audit cadence (daily/weekly routines) and compliance posture: food safety, H&S basics, licensing visibility, incident documentation; support ER processes and escalate high-risk issues promptly.
Leading in the Nando's Way
You bring the spirit of Ubuntu into action-leading collaboratively, challenging with heart, and uplifting those around you. You blend having fun, making money, and changing lives; communicate brilliantly; support change with positivity; and role-model Pride, Passion, Courage, Integrity, and Family.
What You Bring (Knowledge, Skills & Experience)
  • 2-3 years of restaurant management experience (fast casual, QSR, or full service)
  • Demonstrated ability to lead full shifts, including deployment, breaks, and peak-time operations
  • Proven experience delivering KPIs (sales, labor, food quality, audits, speed of service)
  • Experience hiring, onboarding, and training team members
  • Documented experience managing inventory, ordering, prep, and food safety routines
  • Proven ability to resolve guest issues and support team conflict resolution
  • Experience maintaining compliance with food safety, health department, and brand standards
  • Track record of developing team members into new roles or certifications
  • Education / Certifications: High school diploma or equivalent; Serv Safe Manager (or market equivalent), Allergen Certification and alcohol service certifications where required.

Nandos North America provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.
This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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