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Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off MAIN DUTIES A: Key Responsibilities • To manage a section and junior chefs within the kitchen for assigned tasks and duties, • To maintain a high standard of food quality and presentation., • To maintain portion control as directed by the Executive Chef and manage any wastage recording, where necessary, appropriately., • To ensure that dishes are prepared and cooked according to the specific instructions of the Executive Chef., • To participate in a team of chefs and stewards and work collaboratively with others in pursuit of team goals., • To support the Executive Chef and other Chef de Parties in providing an efficient and effective food service as is required from the catering department., • To assist the Executive Chef in the smooth running of the kitchen in line with departmental procedures on a day to day basis including but not limited to; o Reviewing stock levels and noting ordering requirements bringing them to the clear attention of the Executive Chef, as appropriate. o Ensuring that all deliveries during your shift are checked and stored correctly, checking always for quality and freshness, rotating and controlling stock in accordance with best practice. o Assisting with the execution of accurate stock audits. o De briefing or providing written handovers to the Chef de Partie next on shift as appropriate. • To assist the Executive Chef in the development of the catering operation in terms of service standards and profitability., • Ensure all policies, procedures, standards and guidelines are carefully adhered to., • To be responsible for cleaning and care of all equipment in the area of work., • To wash equipment and utensils, floors, walls and surfaces of the kitchen using the methods and materials as prescribed by the Chef Supervisor in accordance with Health & Safety, Food Hygiene and OSHA regulations and legislation./ Ensure that the cleaning schedule is adhered to and that cleaning tasks are completed as necessary and appropriate., • To perform cleaning tasks as directed by the Executive Chef in any and all areas., • To provide assistance with events catering and any other catering services undertaken by the Kitchen when needed., • To build effective and constructive relationships., • To communicate clearly, concisely and professionally. Any other duties that might reasonably be expected from the post holder. B: Requirements & Personal Attributes • Candidates should possess appropriate qualifications and experience to meet the requirements of this role. Minimum 5 Years prior Chef de Partie in large volume operations required C: Experience / Knowledge • Experience of working in a supervisory role in a busy commercial kitchen with multiple business areas., • Experience of menu and product development, • Experience of catering for large functions D: Key Skills • Excellent human relation and guest service skills., • Commercial awareness., • Flexibility., • The ability to be proactive and identify and recommend changes for improvement where appropriate., • Accuracy and attention to detail., • Good communication and interpersonal skills, • Problem solving skills., • Excellent organizational skills and the ability to handle a varied and demanding workload., • The ability to work independently and demonstrate initiative as well as being able to work effectively as a member of a team. E: Personal Hygiene and Appearance • Observe good personal hygiene at all times and be of well-groomed appearance at all times. F: Food Hygiene and Health & Safety • All staff are required to observe and comply with all relevant regulations and legislation set out on in the Handbook in line with statutory obligations. • Participate in all training as required., • Constant standing and walking, • Frequent lifting/pushing/pulling objects & occasionally lifting/pushing/pulling objects up to 50 lbs, rarely lifting/pushing/pulling objects up to 100 lbs (with assistance)., • Safely Load and Unload catering trucks with food transit boxes and equipment, • Able to use ladders, clean ground level areas, • Valid California Food Handlers Card & Manager ServeSafe Certified, • Other duties and responsibilities may be assigned. The employee is expected to work in other areas of the operation when needed to assist operations to perform job duties not necessarily contained in this job description, • Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations., • Whilst English is the main language of communication; we welcome bilingual English & Spanish speakers G: Additional Information This is a parttime post. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: Mollie Stone's Markets seeks a responsible person for our Chef position for our stores located at our Sausalito location. This individual must have a passion for customer service, food, and a desire to provide a tailored experience for all customers. Essential Functions: • Responsible for the daily production of high quality food products for our deli and catering services., • Develop recipes and create unique dishes using seasonal ingredients., • Merchandise prepared foods in cases, hot tables, and other food stations., • Provide exceptional customer service., • Communicate effectively and demonstrate strong leadership skills., • Work closely with the Deli Manager to meet financial goals., • At least 2-3 years previous experience as a chef in a restaurant or hotel with proven catering experience., • Ability to follow recipe specifications in compliance with safety and sanitation requirements., • Serv-Safe certified is a plus., • Passionate about food and fresh ingredients., • Ability to provide exceptional customer service., • Excellent communication and leadership abilities., • Available to work a flexible schedule including evenings, weekends, and some holidays., • Ability to manage confidentiality with integrity., • Effective written and oral communication with strong attention to detail., • Exceptional organization with strong ability to prioritize competing interests., • Experience in a similar role within a grocery store or market setting. 2-7 employees Competencies: • Strong leadership and team-building skills., • Ability to multitask and manage time effectively., • Must be able to regularly lift at least 50 lbs., • Standing: Up to 8 hours per day., • Walking: Up to 6 hours per day. Minimum About the compensation and benefits: $26.75-$30/hour Competitive compensation commensurate with experience. Comprehensive benefits including medical, dental, vision, employee discount, and more. The above job description is not intended to be an all-inclusive list of duties and standards of the position. Incumbents will follow any other instructions, and perform any other related duties, as assigned by their supervisor. Mollie Stones is an Equal Opportunity Employer Powered by JazzHR CPabQ8pg5L

Job Description Salary: $78,000.00 - $80,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Summary: As a Production Manager III, you will be responsible for assisting the Executive Chef and/or the Director of Dining Services with the overall success of the food service operation. This is an exciting opportunity for an organized, enthusiastic and detail-oriented manager who is constantly seeking a better way to conduct business. Essential Duties and Responsibilities: • Plans, directs and coordinates the activities of production employees in order to prepare and deliver a finished food product to the serving areas in an efficient, timely and proper manner., • Oversees kitchen operation while maintaining a safe and sanitary work environment for the staff., • Prepares or directs preparation of meals in accordance with corporate programs and guidelines., • Performs other duties as assigned. Qualifications: • 2 years of culinary management experience., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering and/or high volume batch cooking experience is required., • Experience ordering food and supplies is required., • Computer skills and knowledge of MS Office products including Excel., • ServSafe Certification is preferred. Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1473191 Flik Hospitality Group MARIANA SMITH [[req_classification]]

Job DescriptionPrimary Responsibilities The sous chef reports directly to the executive chef and also assists with managing kitchen operations. The sous chef will spend most of their time managing the kitchen's food planning and production processes. They ensure the kitchen is properly staffed and supervise kitchen workers. Sous chefs adhere to standard operating procedures for food quality and ensure the kitchen is compliant with the regulatory requirements for food handling, sanitation and cleanliness. All work-related duties must be done onsite. DUTIES and RESPONSIBILITIES: The following reflects management’s definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or for other reasons. • Train and manage kitchen personnel and supervise/coordinate all related culinary activities., • Estimate food consumption and requisition or purchase food., • Select and develop recipes., • Standardize production recipes to ensure consistent quality., • Establish presentation technique and quality standards., • Plan and price menus., • Ensure proper equipment operation/maintenance., • Ensure proper safety and sanitation in kitchen., • Oversee special catering events and may also offer culinary instruction and/or demonstrate culinary techniques., • Maximizing the productivity of the kitchen staff., • Maintaining impeccable personal hygiene as well as high work and safety standards in the workplace is incredibly important for all chefs. Setting an example for the chefs below him or her., • The sous chef is responsible for approving all prepared food items that the kitchen., • The sous chef may also be called upon to use this time to create a wide variety of new dishes for the kitchen., • In addition, the sous chef also performs many administrative duties, including ordering supplies and reporting to the General Manager., • Run the line during the service, ensuring that the highest standards are met and that communication between all sections and restaurant departments is efficient and polite., • Produce menu items for service co-coordinating with other departments, maintaining the high standards and always adhering to the spec to achieve the correct quality, appearance and portion size., • Monitor the quality and presentation of dishes so that only those, which meet our high standard, are served to our customers., • Ensure that a high standard of hygiene and cleanliness is maintained by following cleaning routines and through ongoing diligence during the shift and in set-up and clean down procedures., • Observe the company’s fire plan and health safety policy. Must have and be able to do all of the following: • Manage in a diverse environment with focus on client and customer services is essential to success in this role, • Certification from a national culinary organization., • Artistic ability to make his or her dishes appealing to the eye., • Good communication skills., • Sufficient math skills to work within a budget when ordering ingredients, calculating recipe amounts, and figuring portion size., • Previous experience with control food and labor cost, demonstration cooking, menu development, and pricing and development of culinary team preferred., • Premise and liability accountability and contract-managed service experience is desirable., • Bachelor’s degree or related culinary degree with eight or more years of industry and culinary management experience., • Must hold a valid Food Handler’s Card.

Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. ___ Location: Located in the exclusive Nob Hill neighborhood and in the process of going through a complete reimagination, The Huntington provides guests with modern amenities and conveniences within a historic space. Guests can enjoy fine dining, a three level spa, beautiful rooms and suites as well as meeting and event spaces without ever leaving the property. The Huntington provides guests with the best location and amenities San Francisco has to offer. Overview: The Revenue Manager is responsible for identifying and maximizing all potential revenue opportunities for the hotel. In today’s lodging environment, understanding channel and yield management is critical for maximizing revenues. The Revenue Manager is responsible for formulating long and short-term Revenue Management strategies and for overseeing their successful execution towards the advancement of RevPAR market share. This includes the analysis of revenue potential generated by the transient and group market segments as well as the market segmentation within transient and group. One will combine this with catering and space utilization as well as other revenue considerations (i.e.: golf, spa, etc.) in order to determine the appropriate mix of business to achieve revenue potentials every day of every year. Responsibilities: • Establish hotel pricing levels in all segments., • Responsible for the daily room inventory management process and daily pricing process., • Monitor competitor rates, positioning, strategies and data; maintain understanding of the dynamics of the local market and demand generators and present appropriate action plans to management., • Monitor and communicate fluctuations in occupancy to operational departments so they can effectively manage staffing requirements and increase efficiency., • Analyze local events and activities and project the effect of opportunities they create., • Understand the macro and micro-economic variables affecting supply and demand in the local marketplace, and use this knowledge to create accurate operational and financial room revenue forecasts., • Perform unconstrained demand analysis to determine optimal business mix., • Responsible for all short and long term forecasts including Weekly Forecasts, 30 60 90 Forecasts, In the month forecasts, and Full year forecasts., • Oversee process for evaluating all opportunities for contracted business (group, wholesale, corporate negotiated, etc.) presented through the Sales department. Ensure that process enables high speed of response while maximizing profits., • Responsible for the maintenance of any software programs which contribute to the management of rooms revenue, including the CRS, RMS, PMS and Sales & Catering system., • Monitor RevPAR index on STR report and provide critical analysis of performance on weekly and monthly basis., • Prepare annual Rooms revenue budget., • Chair weekly Revenue Strategy meetings in order to formulate and disseminate strategies and tactics. Ensure that prior decisions are re-visited in this forum in order to evaluate their effectiveness and promote learning., • Prepare and present quarterly presentations to ownership., • Ensure all distribution channels have correct content and pricing., • Develop and maintain a close relationship with the market manager of Third Party Intermediaries to maximize the opportunities with these channels., • Develop and maintain relationships with other market revenue managers and Directors of Revenue to create a network of peers in your community, • Coordinate survey activities involving marketing and service opportunities to further enhance revenue potential., • Actively develop all subordinates, ensuring that they have opportunities to grow their Revenue Management and leadership skill base through personal attention, internal/external training and participation in industry events., • Responsible for Internet Marketing such as pay per click campaigns, e-mail blasts, GDS advertising, etc., • Establish and communicate sales strategy for day, week, month and rolling 12 months., • Communicate any strategy changes or update any calendars for the sales team to use., • Analyze prior night successes: Did the hotel sell out? Were the right decisions made for overselling? Address the opportunities in Highgate Hotel Business Review (HHBR) morning meeting., • Place test calls to Central Reservation Office (CRO) and property to ensure accuracy of rate quoting, restrictions and selling approach., • Manage and communicate group cut off dates. Run a group rooms control log (GRC) as well as pick up report from Property Management System (PMS) for 90 days. Verify pick up to actual block, cut off date, and whether or not you should extend, etc., • Update the Daily Market Segment Analysis (DMSA). Ensure accuracy from the daily Flash Report. Review actual performance versus Potential performance., • Complete all required month end reports with detailed analysis. If necessary, complete action plans for the property to follow to create additional production/revenue., • Review Hotelligence reports for trends, booking windows and sources of business as well as rates compared to competition. Qualifications:, • At least 2 years experience in the Revenue Management field as manager or senior analyst, • Bachelor’s degree or equivalent in Hotel or Hospitality Management or closely related field, • In-Depth knowledge of all industry reports such as STR, Hotelligence, Market Vision, etc., • Proficient in Microsoft Excel, Word, Power Point, • Opera/Synxis systems- ideal, • Ability to work quickly in a high-pressure & high stress environment, • Ability to communicate clearly both verbally and in writing, • Excellent time management skills, • Exceptional with details and follow up, • Flexible and long hours sometimes required., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which include wearing nametags., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information., • Perform other duties as requested by management

Job DescriptionDescription: Overview We are seeking a dynamic and detail-oriented Special Events Manager to oversee the planning and execution of various events. This role is essential in creating memorable experiences for guests while ensuring all logistical aspects are handled efficiently. The ideal candidate will have a passion for event management and a strong background in hospitality, catering, and customer service. Compensation: • Hourly rate of $23-$27 per hour or salary, • The 10% coordination fee covers planning and execution of events., • There is no flat fee or minimum for an event coordinator, • On site coordination required to receive full 100% of commission, • Planning of event, scheduling staff for event, set up of event, supervision of event, break down of event, • One year in administrative work/restaurant industry, • Must be able to use Microsoft word, Excel, • Maintain a sense of urgency attitude for the completion of responsibilities and tasks, • Knowledge of food and beverage products, décor, entertainment, • Tech savvy and willing to be comfortable in a fast paced work enviorment, • Ability to communicate oral or in written form, • English verbal and written communication skills, • Ability to multitask with specific time constraints, • Dependability, • Customer focus, • Adaptability, • Create BEOs for clients, • Schedule servers for all events, • Create special menus for events and share with client, • Host clients and scheduling walk throughs and tours with clients and follow up emails, • Publish newsletters for private events, upcoming special events, and holidays, • Coordinate and respond to clients inquires regarding food and beverage pacakges,

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by a different restaurant that comes onsite and serves fresh lunch from their chef’s unique menu. Fooda operates in over 20 major US cities and continues its expansion across the United States. Eight out of ten employees believe Fooda is one of their company’s top perks. Fooda is currently recruiting for a full time Event Coordinator in our San Fran market. This is an excellent opportunity for candidates with a hospitality or events background who are eager to learn about food service, work with great customers, and support a broad network of excellent local restaurants. What You’ll Be Doing • Support Fooda events in a variety of capacities, including: being onsite to set-up, tear down, clean equipment and site areas, problem-solve, and ensure high quality set-up and customer experience, • Gain competency with Fooda’s technology and standard operations procedures, • Problem-solve for issues such as incorrect orders, late deliveries, late restaurant arrivals, or incorrect email communication, • Troubleshoot technical issues with point-of-sale (POS) system, onsite technology, and TV menu boards, • Conduct onsite Fooda promotions and mobile app coaching, • Provide real-time onsite customer service to resolve issues promptly directly with the consumer, • Facilitate audits of restaurant event set-up to ensure consistency and high quality, • Escalate issues to Operations Manager when necessary to keep them informed or help problem solve, • You love building relationships with customers and enjoy customer service, • You are friendly, high energy and love interacting with other people, • You are savvy with technology and will be comfortable in a fast-paced start-up, • You are resourceful, exhibit grace under pressure, and know you’re capable of finding solutions, • You are a strong communicator and self-starter, • You are organized and detail oriented. Type-A personality is a plus!, • You’re someone who knows the local territory and gets around efficiently in your own car, • You’re looking for a steady part-time job (between 20 - 25 hours per week) during regular business hours and value flexibility, • Competitive wages - $21-$22/hr, • Paid time off, • 401k Retirement Savings Plan with company match, • Pre-tax commuter expense benefit, • Long-term opportunities for advancement within Fooda, • Networking opportunities for work or career with local restaurants Powered by JazzHR 2IjRqSO6Gj

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off Supervisory Responsibilities: Supervises event & catering staff on-site. Ensures that members of the event & catering staff interact with guests in a courteous and professional manner. Duties/Responsibilities: Orchestrate and oversee events. Time management and an ability to work quickly are essential Consults with clients to plan and determine event operational requirements Collaborates with Catering chef regarding special items to be served. Be the primary point of contact for our clients, providing consistent communication, listen to their needs, and be well versed in our offerings to ensure an exceptional event experience. Partakes in walk-throughs and client meetings. Addresses concerns about menu items, venues and staffing; suggest rental and decor. Pre-Event: Develop event sheets; plan menu selections in collaboration with our chefs; create floor plans; source and price rental orders; coordinate with venue partners and conduct site visits; allocate event labor in collaboration with our staffing manager; and create packing lists in collaboration with our warehouse team. At the Event: Collaborates with Lead-Steward regarding equipment, event set-up, roll-out and conclusion. Sets up and arranges tables and chairs, serving stations, lines, tableware, serve ware, and silver ware. Ensures the venue is clean and that food is handled in a sanitary manner and beverage standards are met consistently.. Concludes event in proper and concise manner, including return of all company equipment. Maintains accurate records of staffing and labor for catering services. Provides onsite coordination and actively communicate with the client, vendors, and venue; ensure the event is set up as agreed with the client; communicate with the event captain to ensure the event staff are appropriately allocated and food and beverage are appropriately served and in accordance with the event timeline; all guests and staff are safe and following venue regulations; and direct the break down and load out at the conclusion of the event. Post-Event: Follow-up with the client, vendors, and venues to gain additional insight about the event; evaluate and determine what went well and areas of improvement; inventory and organize; submit receipts and prepare any additional accounting for weekly recap meetings. Engage with and cultivate strong relationships with our clients, our vendors, and our internal teams Addresses problems or complaints concerning food or services provided. Performs other related duties as required. Assist the Sales & Design Team with any ad-hoc projects that may arise. Required Skills/Abilities: Excellent organizational skills and attention to detail. Excellent communication and interpersonal skills. Extensive knowledge of event planning and catering requirements. Ability to work with clients to determine and anticipate needs of the event. Excellent managerial and supervisory skills. Ability to work at a fast pace. Extensive knowledge of food hygiene. Education and Experience: A minimum of 3 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position. High school degree required, Bachelors degree in Hotel Management, Food Management, or related field preferred. Physical Requirements: Prolonged periods of standing. Must be able to lift 15 pounds at a time. Ability to remain calm under pressure and deal with unexpected situations. Who are you: Passionate about hospitality and client service Highly organized and detail-oriented Flexible and adaptable in a fast-paced, fluid environment Motivated, pro-active, and hands on to ensure a successful event Have excellent verbal, written, and listening skills Have a strong reputation for accountability and reliability Possess effective decision-making and problem resolution skills Willing and able to work on weekends, holidays as well as diverse segments throughout the day at venues across the Bay Area, dependent on the event schedule Hardworking and humble with a positive attitude Working knowledge of Excel, Word, Outlook and Visio (beneficiary) What you bring: A minimum of 3 years of client-facing event planning experience as an Event Manager, Event Coordinator, Catering Manager, or comparable position. Serve-Safe Manager & RBS (Responsible Beverage Service) Certified BA/BS Hospitality Management, Hotel Management or Tourism (preferred) Covid vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. Valid drivers license and reliable transportation to and from events venues locations, company offices and warehouse. Additional Information: Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings, based on rotating scheduling. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Job DescriptionWe are seeking an innovative and highly motivated Office Manager who will contribute significantly to the growth of Cellares and our mission to accelerate access to life-saving cell therapies. The primary focus of this position will be to maintain our growing office space, greet guests and ensure they sign in, and manage on-site events. This will require great attention to detail, the ability to multitask, and maintain a professional demeanor as necessary. This person will be working directly with Cellares employees at all levels. It is important that this candidate can take an “all hands on deck” approach, maintain confidentiality, and bring a proactive attitude to their position. Candidates should enjoy working in a fast-paced, mission-driven environment and be prepared to tackle a broad selection of challenges as the company grows.Responsibilities • Manage the day-to-day operations of our SF office, including facilities, equipment, maintenance, vendors, and inventory, and provide a welcoming and professional environment, • Track budget and spend for office operations, • Assist our Facilities team with space and seating planning, including communal workspaces, • Collaborate with other teams and/or lead in planning and executing site, team, or company-wide activities and events (including scheduling and calendaring, and day-of logistics such as meeting room reservations and setup, AV/Teleconferencing equipment, and catering, etc.), • Support various internal activities/events and meetings (for example: executive and large meetings, milestone celebrations, team-building, happy hours), • Manage vendors and coordinate/execute restocking of snacks, drinks, and office supplies, • Manage incoming and outgoing courier and other packages or mail as required, • Demonstrate sound judgment to take effective action when direction isn't availableRequirements, • AA degree with at least 5 years of experience in an administrative role, • Excellent verbal and written communication skills, • Strong organization skills, as well as the ability to multitask, • Ability to think critically and make decisions on your own, • Ability to hold confidential information at appropriate discretion, • Strong attention to detail, • Ability to problem solve with little direction or supervision, • Desire to be part of a rapidly evolving organization, with compelling technology and mission, • Ability to pivot as needed and take on duties outside the normal scope of work We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

The Executive Sous Chef, Gotham Club, at Oracle Park is a key leadership position responsible for overseeing hourly culinary staff and supervisors within an exclusive, high-profile private club environment. This role demands an elevated sense of culinary artistry, attention to detail, and an unwavering commitment to exceptional quality and service. The Executive Sous Chef is responsible for developing and executing an innovative, world-class culinary experience. This position oversees all aspects of kitchen operations, from menu conception through final presentation. The Executive Sous Chef applies advanced culinary techniques, seasonal and locally inspired ingredients, and refined presentation standards to deliver an exceptional dining experience that aligns with the Gotham Club?s members and leaders? expectations. In partnership with the Executive Chef and General Manager, this leader will uphold the club?s culinary vision and maintain an environment of professionalism, creativity, and excellence. COMPENSATION: The salary range for this position is $100,000 to $115,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting.? ? BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ______. ? ? ?There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. • Culinary degree or equivalent hands-on experience required., • 10+ years of progressive culinary leadership experience in high-volume venues; sports, arenas, convention center, casino or hotel banquet background strongly preferred., • Experience working in or managing a union kitchen environment is required., • Excellent interpersonal and conflict-resolution skills; must be able to navigate union dynamics effectively., • Proficient in large-scale production, premium service, and catering operations., • Strong knowledge of food safety and sanitation guidelines (ServSafe certification preferred)., • Flexible schedule including nights, weekends, and holidays, • Occasionally required to sit, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

Job Title: Food Safety Technician Job Location: San Francisco-USA-94128 Work Location Type: On-Site Salary Range: $21.00 - 29.13 per hour LSG Sky Chefs is one of the world’s largest airline catering and hospitality providers, known for its outstanding reputation and dynamic approach in the industry. Voted “Airline Caterer of the Year in North America” for 2023 and 2024, we are committed to excellence and innovation, driven by the dedication and expertise of our talented employees. Our team members are the heart and soul of our success, consistently delivering exceptional culinary experiences and outstanding service to our clients and their passengers across North and Latin America. We are seeking a meticulous Quality Assurance / Food Safety Coordinator to join our team. The ideal candidate will have a background in food production and be responsible for monitoring the production facility floor ensuring the quality of our products meets industry standards and customer expectations. 80% of your time will be spent walking around the facility floor. The position will cover the graveyard shift starting at 9pm • Maintain and initiate all recordkeeping and key performance indicators pertinent to the Quality Department and GQS to include, but not limited to Food Safety, Sanitation, Regulatory Agencies (County Health, State Health Dept. and FDA), internal customers (LHI) and airline customers, • Daily monitor of Good Manufacturing Practices (GMPs) for compliance, • Verify of coolers and freezer room temperature for compliance, • Perform environmental swabs and microbiological sampling, submittal to local laboratory for analysis, • Obtain Chef Table samples to verify compliance to specification, • Assist the Quality Manager in specific training and daily initiatives addressing quality, food safety, and sanitation issues to drive process improvements, • Conduct work station inspections to verify compliance (gold standard verification, specs, sanitizer, food temperatures, HACCP documentation, phf set-up), • Conduct portion control weight compliance to specifications, • Conduct inspection checks (dispatch, galley, non-bonded, bonded, equipment), • Verify Hazard Analysis and Critical Control Points (HACCP) logs and other documents are accurately completed on a daily basis, • Create charts, trending reports, training materials and visuals, • Maintain, monitor standards and train employees in compliance to the Regulated Garbage Standards to meet USDA requirements, • Monitoring night sanitation work, • Train hourly employees as needed, • Perform other tasks as requested, • 80% of your time will be spent walking around the facility floor, must have open availability to handle compliance issues that come up including weekends and holidays as operations require, • High School Diploma above or equivalent food industry experience , preferably experience in food science, nutrition science, chemistry, microbiology background., • Proficient in using computer and basic software such as Microsoft, create and maintain trending charts, SOP’s, use of calculator, weight scales, and thermometers, ATP testing equipment, mechanical food portioning and processing equipment., • Must be detail oriented and have strong communication skills., • Ability to work in cold environment (<40*F), • Ability to work with minimum to no supervision, act in liaison of the Supervisor, self-starter, and problem solver., • Ability to lift/push a minimum of 25 lbs., • Strong mathematical, analytical, verbal, written, interpersonal and organizational skills, • Ability to work in fast paced environment with large groups LSG Sky Chefs is an EEO and Affirmative Action Employer of Women/Minorities/Veterans/Individuals with Disabilities.

Job Description Salary: $83,500.00 - $85,000.00 Other Forms of Compensation: N/A What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as an Assistant General Manager, you are responsible for maintaining the account along with the General Manager in accordance with the approved budget while meeting client expectations. You will conduct safety, sanitation, and maintenance programs while maintaining excellent relationships with employees, guests and the client as well as other departments within the operation. You will promote the professional growth and development of the entire team. You will be expected to foster strong interdepartmental relations and integrate the dining service department with the facility plan of operations. Key Responsibilities: • Carries out supervisory responsibilities in accordance with the organization’s policies and applicable laws, • Interviews, hires, trains and coaches employees and managers, • Participates in employee meetings and training programs, • Maintains food cost while ensuring quality standards, • Manages purchasing and inventory controls, • Is knowledgeable on HACCP controls along with proper storage and use of food, • Bachelor’s degree is preferred, or equivalent professional experience, • Five to seven years upscale food service experience, including one year experience of multi-unit management, • Excellent leadership and organizational skills, flexible and adaptable to constant changes and must possess attention to detail, • Supervisory, scheduling, training and coaching skills, • Effective problem solving and conflict management skills, • Ability to multi-task as well as stay on task and concentrate with constant interruptions, • Monitor food purchasing, food costs, preparation, production and inventory control, • Prepare and monitor budgets, flash reports, financial targets and forecasts, • Menu planning in consultation with chefs, • Knowledge of cash handling procedures and reconciliation of multiple cash banks and reports, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Monitor compliance with health and fire regulations regarding food preparation and serving, • Review work procedures and operational problems in order to determine ways to improve service, performance, and/or safety., • Excellent communication skills both written and verbal, • Exceptional business etiquette and client relations, • Manages time effectively and prioritizes tasks to meet deadlines, • Excellent knowledge of Microsoft Office: Word, Excel and PowerPoint, • Strong catering experience required, • ServSafe or Department of Health certification a plus Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1488258 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job Description Position Title: General Manager Salary: 90,000-95,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Job Summary: Being part of the Company Management team is about making a difference. If you are passionate about providing the best possible service to residents and customers then we want you to join our team and make a difference today! As a General Manager, you will be directly responsible for the overall operation and cost-effective management of multiple dining service departments in more than one facility in a given geography. Ensures team achievement of financial goals and targets. Key Responsibilities: • Is well versed in all aspects of foodservice management, with a proven track record of success, • Takes ownership of the operation and ensure operation meets all timelines for service and all other timelines established by management and/or client, • Manages all financials including planning, budget development and analysis, and financial reporting, • Is proactive and positive; interacts professionally with a diverse group of associates, peers, managers, suppliers, clients and customers, • Demonstrates initiative and good judgement in assisting customers, clients, peers and subordinates, • Conducts management meetings, • Has the ability to think quickly and accurately, be able to evaluate problems and make appropriate recommendations, • Audits units to ensure conformance with the Company, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping, • B.S. Degree in Food Services Technology/Management or related field; or A.A. Degree plus five to seven years of directly related experience preferred, • Minimum of five years of retail operational foodservice management experience preferred, flexible depending upon formal degree or training, • Good knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, marketing and presentation, • P&L accountability and contract-managed service experience is desirable, • Multi-unit management experience preferred, • Experience with cash retail operations, • Retail marketing experience is highly desirable, • Supervisory, leadership, management and coaching skills, • Good communication skills both written and verbal, • Ability to communicate on various levels to include management, customer and associate levels, • Knowledge of financial, budgetary, accounting and computational practices, • Proficient computer skills to include; various computer programs, Microsoft Office programs, e-mail and the Internet Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1484879 Bon Appetit BRYAN GONI

Job Description REQUIREMENT The General Manager in Training is a dynamic and growth-oriented role within our organization. To be considered for the GMIT role, candidates must be relocatable, demonstrating a willingness to relocate as needed. SUMMARY The General Manager in Training is a pivotal role in our operation, focusing on learning and mastering the key responsibilities from the General Manager. This position requires fostering an environment that supports creativity, exceptional customer service, event sales, and a passion for sports. As curators of a unique entertainment setting, our General Manager in Training will concentrate on talent development, drawing from previous experience in hospitality-driven general management roles. Key responsibilities include managing day-to-day operations, handling payroll, interpreting profit-loss statements, and addressing various business matters. ESSENTIAL FUNCTIONS (Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.) • Assist in supervising the floor and bar operations to gain experience in maximizing profitability, minimizing legal liability, and ensuring adherence to operational regulations., • Participate in creating a safe environment to reduce the risk of injury and accidents, and learn the process of completing accident reports promptly in the event a customer or employee is injured., • Learn the fundamentals of recruiting, interviewing, and hiring employees; gain exposure to supervisory responsibilities, disciplinary actions, and the process of motivating and training team members., • Assist in conducting orientations and support the training of new employees, gaining hands-on experience in the onboarding process., • Participate in the development of employees by gaining exposure to providing ongoing feedback, establishing performance expectations, and conducting performance reviews., • Work towards understanding and managing shifts, including daily decision-making, scheduling, and planning while upholding standards in product quality and cleanliness., • Assist in controlling day-to-day operations by learning the ropes of scheduling labor, ordering supplies, and participating in the development of the SPIN team., • Learn the basics of ensuring compliance with the Occupational Safety and Health Act, local health and safety codes, and company safety and security policies., • Gain experience in controlling Profit & Loss by understanding cash control procedures, maintaining inventory, and participating in managing labor, reviewing financial reports, and taking appropriate actions., • Participate in pre-event and on-site communication with the events team, gaining exposure to the coordination and execution of events., • Work closely with the internal sales department and clients, under supervision, to understand event goals, objectives, and specific implementation plans that promote the SPIN brand., • Assist in troubleshooting and addressing issues related to the successful execution of events, learning to handle challenges effectively. QUALIFICATIONS • Minimum 2-4 years’ experience as a Assistant General Manager or General Manager in a high volume, entertainment/event/restaurant environment., • Superior customer service and interpersonal skills., • Strong written/verbal communication skills., • Proven ability to network, recruit, train, develop and assess talent., • Excellent communication skills at all levels., • Proven ability to increase sales and profitability., • Strong hospitality background., • Sound commercial and brand awareness., • Previous experience in catering and events execution along with functional understanding of food service and kitchen operation, comfortable monitoring food and beverage cost of sales., • Experience with Microsoft Office suite. REQUIREMENTS • The General Manager in Training candidates must be relocatable, demonstrating a willingness to relocate as needed, to be considered for this dynamic and growth-oriented role within our organization., • Supervisory responsibilities, • Physical demands – Lift, push, pull, stand for long periods of time., • Travel required % - Under 5% OTHER DUTIES Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Job DescriptionDescription: Position Overview The Assistant Hospitality Manager (AHM) will help to run the values-driven employee food program that we have built by supporting the senior manager in overseeing the FoH team at our client location. It is a great job for someone who is organized, communicative, patient, and loves people. The AHM will lead efforts in constantly improving our food program, staying connected to the client community, and working with our program management team to implement changes and new systems. The AHM will be our lifeline to the program and eyes and ears to support the senior manager is not there. The AHM is responsible for assisting with recruiting stage shifts, training new hires and leading the FoH team members at various client sites. Additionally the AHM supports the team and senior manager by working service as needed for coverage and to problem solve and trust their gut instincts daily to ensure that all service is aligned with the company policies and standards of operations. This role will be based in SF primarily and require someone who is flexible and able to drive around to multiple accounts in the area as needed, so a license and reliable transportation is required. Starting in Oakland at times may be required to support with Admin or pack outs, and cover other shifts when needed. About Just Fare Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer a variety of services for workplaces; such as, Office Catering, Snack & Drink programs, event catering, commercial kitchen design and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world. 1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 494,250 meals to communities fighting food insecurity in the Bay Area. Tastes good. Does good. About Workplace Our Workplace business unit prepares and serves food for a variety of Bay Area companies and institutions. Ingredients are carefully selected from organic, local, independent farms - prioritizing purchasing from BIPOC and women-owned purveyors. Prepared to satisfy refined palettes and a diverse range of dietary sensitivities and preferences, our nourishing meals aim to delight employees. Our Workplace business unit offers multiple food program solutions to meet our clients' needs. Requirements: Responsibilities • Support in oversight of meals, snacks, drinks, and our delightful front of house team at client locations throughout the Bay Area., • Work closely with Senior Management to create a culture of hospitality through a sunny disposition and the Fare way., • Act as the main point of contact for employees and clients, when the Senior Manager is not onsite or available at various client site communities., • Oversee meal service set-up/breakdown, onsite food execution, food presentation, and transportation/delivery at multiple clients accounts, which includes working service at accounts for call out coverage., • Problem solve any onsite issues with the front of the house team while onsite at client communities., • Ensure proper recording of log data for client participation, leftovers, and waste for consumption management., • Oversee the recording of leftovers through proper heating, cooling in order to safely repurpose food or donate surplus to CBO partners, • Maintain and develop high standards for organization and cleanliness in the kitchen, storage, office and dining room, • Manage and produce client facing menus and signage for all offerings, including verifying allergens, and ingredients, • Engage, educate and develop relationships with our client communities, • Support opening and closing duties at HQ and client locations, • Continually work with us to develop and improve our food program, especially through tangible systems and processes, • Supports in the training and development of all FoH Team, staff on operational standards and procedures, • 3+ years experience in a professional hospitality environment with a passion for food & people, • Must have a Valid Driver's License & Reliable Transportation, • Be able to start in Oakland as needed, with a willingness to drive the company sprinter vans as needed., • Willing and available to work evenings when there are client events or new dinner programs, • Flexibility and willingness to work service at any client account to be where support is needed the most for the team, as necessary, • Positive attitude, strong work ethic, communication & patience; fun to be around, • Basic culinary skills and techniques for finishing/plating, • Attendance and punctuality is required, • Ability to be a self-sufficient problem solver and make sound decisions on-the-fly, • Strong understanding of professional catering service etiquette, • Good knowledge of local food products, producers and farms, • Hungry to grow within a startup, • Extremely organized and disciplined, • Big picture thinker with ability to multitask, • Basic computer skills (docs, spreadsheets, google docs, etc.) Typical schedule is Monday through Friday with hours dependent on the service. You are responsible for managing your schedule, based on your shift availability, with your supervisor. Shift details: Shifts general start between 9am to 10am for working service; however, flexibility is needed for supporting with client breakfasts that can start between 6am and 7am, or Dinner Services which would be 4pm to 8pm generally if applicable. Compensation & Benefits • Competitive wages in an equitable tiered pay structure for all positions. Non-Negotiable., • Cell Phone Stipend, • Full time employees receive Health, dental, and vision insurance and Paid Time Off (PTO) Accruals, • All employees 401K (retirement account) - After 90 days, • Commuter (pre-tax) - After 30 days, • Meals provided daily onsite at Oakland Commissary Kitchen, • Opportunity to develop your skills, work with amazing people & be a part of a force for social change!

Job Description Executive Chef / General Manager / Catering Director Taqueria Zorro & Bayshore Taqueria – North Beach, San Francisco Full-Time | Salary + Bonuses | Growth Role About Us Taqueria Zorro is a beloved North Beach institution known for fresh ingredients, handmade dishes, five-star customer service, and a vibrant, community-driven atmosphere. Our sister brand, Bayshore Taqueria, operates as a high-volume catering powerhouse serving top Bay Area tech firms, law offices, professional sports teams, and private events. We are expanding, renovating, and scaling—and we’re looking for a dynamic leader to oversee kitchen excellence, front-of-house hospitality, and our fast-growing catering division. This is a senior leadership role for someone who can execute at a high level, build systems, and run a shop like it’s their own. Position Overview We are seeking a hands-on Executive Chef who is also the General Manager & Catering Director—a rare operator who thrives in both culinary leadership and business management. This role oversees: * Back-of-house operations & culinary standards * Front-of-house hospitality & service execution * Daily management of staff (19 employees) * Large-scale catering (200–1500+ people) * Recipe control, consistency, and food safety * Labor management, scheduling, and cost control * Inventory, vendor pricing, and quality assurance * Operational systems, training, and compliance * Future expansions and new location openings If you are a chef who can lead teams, build culture, streamline operations, and scale a high-volume taqueria + catering brand, we want to talk. Key Responsibilities Culinary Leadership * Maintain and enforce consistent recipes, portion sizes, and flavor standards. * Train BOH staff in proper techniques, quality, and speed. * Oversee prep systems, line operations, food safety, and sanitation. * Update and manage recipe books and production guides. * Ensure compliance with SF Health Department regulations. Restaurant Management * Manage the daily operations of a busy taqueria with high foot traffic and third-party delivery volume. * Supervise and mentor managers, supervisors, line cooks, prep cooks, and cashiers. * Improve FOH customer service (greeting, accuracy, upselling, friendliness). * Maintain labor law compliance (breaks, scheduling, overtime control). * Implement training programs, onboarding systems, and performance reviews. * Monitor checklists, audits, inventory levels, and equipment. Catering & Growth * Manage all large catering orders (portioning, production, logistics, execution). * Coordinate directly with tech clients, offices, sports teams, and private events. * Work with owners to expand corporate catering and convert 3rd-party clients to direct accounts. * Oversee off-site catering events, deliveries, and presentation standards. * Assist in the build-out and opening of future locations, including menu development. Financial & Operational Responsibilities * Control food cost targets (30% or lower). * Monitor labor costs and scheduling efficiencies. * Track daily sales, production forecasts, and waste reduction. * Negotiate with vendors and maintain optimal pricing. * Manage inventory, ordering, receiving, and storage systems. Qualifications * 3–5+ years as an Executive Chef, Chef de Cuisine, GM, or equivalent leadership role. * Experience in fast-casual, taqueria, Latin, or high-volume operations strongly preferred. * Proven ability to manage teams of 20–40 people. * Strong understanding of catering production, logistics, and corporate clients. * Ability to create, implement, and enforce systems. * Comfortable with hands-on leadership and jumping on the line when needed. * Bilingual (English/Spanish) strongly preferred. * ServSafe Manager certified (or willing to obtain). * Must be reliable, organized, and calm under pressure. What We Offer * Competitive salary (DOE) with monthly bonuses. * Opportunity to grow into multi-unit oversight as we open new locations. * A stable, well-respected brand in San Francisco with strong repeat customers. * Creative input on menu development and brand evolution. * Supportive ownership that invests in training, equipment upgrades, and systems. * A chance to lead one of the highest-volume catering operations in the Bay Area. How to Apply Submit your resume with a brief message about why you're a great fit for leading a: * High-volume taqueria * High-volume catering operation * Team that values consistency, flavor, and service Company DescriptionTaqueria Zorro is a lively, high-volume taqueria in San Francisco’s North Beach, serving authentic Mexican dishes with fresh ingredients and five-star hospitality. Locally owned and community loved, we offer a fun, fast-paced work environment with opportunities to grow. Join a team that values quality, teamwork, and making every guest feel like family.Taqueria Zorro is a lively, high-volume taqueria in San Francisco’s North Beach, serving authentic Mexican dishes with fresh ingredients and five-star hospitality. Locally owned and community loved, we offer a fun, fast-paced work environment with opportunities to grow. Join a team that values quality, teamwork, and making every guest feel like family.

Job Description Position Summary: Responsible for washing and cleaning tableware, pots, pans, and cooking equipment as well as all utility and/or maintenance duties in the restaurant as assigned. Essential Functions and Responsibilities: • Loads, runs and unloads the dish machine., • Keeps the dish machine clean and reports any functional or mechanical problems immediately., • Monitors dish machine water temperature to ensure sanitary wash cycle., • Washes and stores all tableware and kitchenware., • Keeps dish room clean and organized., • Maintains adequate levels of clean tableware for dining room and kitchen., • Bags and haul dish room trash to dumpster at designed times., • Handles tableware carefully to prevent breakage and loss., • Maintains adequate levels of dish detergents and cleaning supplies in accordance with SDS.., • Cleans food preparation and production areas as required., • Fills in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or kitchen chef., • Basic food preparation knowledge preferred., • Previous experience in food preparation preferred but not required., • Previous experience working in a restaurant, catering business or hotel kitchen highly desirable., • High School diploma or GED preferred., • Must be eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job Description Job Purpose: The Cook is responsible for quality of food ingredients used and preparation methods. The Cook prepares basic food and menu items needed in filling catering orders based on customer requests. This position is an on-site team player and production support for all orders as well as being called on at times to shop and produce specialty items not in ACW spec books. The Cook is required to take immediate action in all orders received and is required to produce high quality menu items and recipes as instructed by the General Manager and Kitchen Management. The Cook prepares all foods to specification to include all hot foods, designed salads, sandwiches, canapés, desserts, sauces, and all cold food preparations according to designated preparation methods. The Cook is responsible for culinary quality and supports all culinary initiatives, learns all standard ACW food displays, culinary practices, as well as the safe use of fresh ingredients. The Cook works in partnership with all cooks, prep staff, porters, and management, to provide production solutions in situations arising that require action and critical thinking. The Cook work is based on following company procedures related to food quality, safety, customer satisfaction, and accuracy in cost. Responsibilities and Associated Duties: • The Cook will participate in the process of training and directing new and existing Air Culinaire team members, take time to ensure all food, packaging, labeling, and allergens on all trays and are made with accuracy, food safety and HACCP compliance., • The Cook will assist in the butchering of meats and fish and assist with the daily operations of the kitchen., • Ensures that all food preparations and presentations meet ACW specifications and quality standards., • Use preventative maintenance with all kitchen equipment while directing the other team members to do the same., • Air Culinaire Worldwide employees have the flexibility to design the benefit selections best suited for their needs., • Full Time employees are eligible for healthcare and supplemental benefits on the first day of the month, following 30 days of employment., • 401 (K) Retirement Plan with a discretionary 100% employer match of the first 6% of participant contributions., • Plan entry is the first day of the month following 30 days of employment., • Three (3) medical plans to choose from, with an excellent employer contribution., • Available Dental and Vision insurance, • Company paid basic life insurance, with the option to elect additional voluntary term life., • Company paid short-term and long-term disability insurance., • Available supplemental benefits, including critical illness, accident insurance, hospital indemnity insurance and pet insurance., • Health Savings Account and Flexible Spending Account available (for eligible plans), • Generous Vacation Program for full time employees, • Employee Assistance Program (EAP), • See our benefits here 2025 Benefits Guide, • A High School diploma is required., • Minimum 3 years kitchen experience is required., • Current ServSafe Food Handling Certificate required at hire or within 45-days of hire., • Must be punctual and dependable., • Must have an understanding of cooking techniques., • Must have strong banquet and knife skills., • Ability to read and follow recipes., • Communicate effectively with team members., • Spanish Speaker preferred., • Culinary experience in restaurants, hotels, or catering companies- or its equivalent required, with experience in new culinary trends preferred., • Demonstrated ability to take orders and follow through as well as direct and work well with others in a team-driven, fast-paced environment is essential., • Looking for strong cook with experience across all meal periods., • Must be flexible, able to work in fast paced environment., • Must be able to take minimal direction and work quickly and efficiently., • Must be energetic, enthusiastic, creative, and highly motivated to assist in food preparation and presentation., • While performing the duties of this job, the employee is regularly required to stoop, stand for long periods of time, as well as walk, read orders, listening while discussing orders with fellow co-workers., • The employee is frequently required to use hands to handle, push, pull, reach, and carry items with hands and arms., • Pre- employment criminal background check, • Pre-employment Drug Test, • MVR (if applicable to the position) This position description highlights a general description of duties and responsibilities. Employee(s) may be assigned other duties, in addition to or in lieu of those described herein, and any duties are subject to change at any time, according to the needs of the location or Company. Air Culinaire Worldwide, LLC. does not discriminate in any way to deprive any person of employment opportunities or otherwise adversely affect the status of any employee because of race, color, religion, sex, sexual orientation, genetic information, gender identity, national origin, age, disability, citizenship, veteran status, or military or uniformed services, in accordance with all applicable governmental laws and regulations.

Job Description Catering Banquet Cook Join Wedgewood Weddings as a part-Time Banquet Cook – Weddings and Events Are you ready to create unforgettable culinary experiences at beautiful weddings and memorable events? Wedgewood Weddings is seeking a talented and driven part-time Banquet Cook to join our team. In this role, you will play a vital part in making each event unique and cherished by our clients and guests. Your exceptional culinary skills, strong work ethic, and engaging personality will ensure every guest has a memorable dining experience. Your Role: * Culinary Excellence: Support the chef in all culinary operations, from purchasing and receiving to preparation and full event execution. Maintain the highest standards of food quality and presentation. * Sanitation Superstar: Uphold the strictest standards of cleanliness and food safety throughout the kitchen and event spaces. * Guest Satisfaction: Ensure every dish meets Wedgewood Weddings' quality standards and delights our guests with its flavors and creativity. * Team Player: Work collaboratively with the culinary team to create a seamless, synchronized event experience. Responsibilities: * Assist the chef in executing banquets according to Banquet Event Order details and Wedgewood's established standards. * Maintain a clean and organized kitchen by following comprehensive cleaning procedures throughout the day and participating in weekly, monthly, quarterly, and annual deep cleaning. * Receive deliveries from approved suppliers, carefully inspecting all items to ensure freshness, quality, and compliance with company standards. * Stock all food items according to strict food safety protocols and FIFO (First In, First Out) procedures, ensuring proper labeling and rotation. What We're Looking For * Experience: Proven track record in banquet, catering, or high-volume restaurant settings. * Safety First: Expertise in implementing and upholding safety and sanitation best practices. * Food Handling Knowledge: Thorough understanding of proper food handling, preparation, and presentation techniques. * Can-Do Attitude: Willingness to take on any task necessary to ensure the success of each event. * Efficiency Under Pressure: Ability to perform at a high level in a fast-paced, dynamic environment. Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special. Why choose us: * You’ll love the competitive pay; favorable bonus plan; PTO; paid holidays; sick leave; medical, dental, vision, accident and life insurance; a company funded health reimbursement account; or our 401(k) with company match. * Growth-oriented culture – thrive in our dynamic "have fun" environment, with 80% of General Manager and Regional Manager positions filled through internal promotions. * Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. Are you ready to join our team and revolutionize the wedding industry? Come grow with us and make every day a celebration! The important extras: • As is typical in the hospitality industry, this position requires regular availability to work evening, weekend, and holiday shifts, as well as shifts of more than 8 hours and workweeks of more than 40 hours., • Wedgewood Weddings 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.

Job Description Excited about launching your career in the wedding industry but not sure where to start? Our CCSA position is just what you've been looking for! At Wedgewood Weddings, we've created this role to equip you with the skills and confidence you need to succeed and kickstart your career with us. We're looking for an energetic go-getter with a passion for creating joyful experiences to join our expert team as a CCSA (Captain, Coordinator, Sales Admin). This role is an incredible way to learn the ropes in event management and wedding planning. Being a rockstar CCSA will set you up for future growth within our fast-expanding company and pave the way to level up to our Catering Sales Manager role! What’ll you do: * Run events like a pro – handle all the logistics, from setting up for events to managing the event team to guest sendoff at the end of the night. From serving to banquet captaining, you'll master the ins and outs of banquet operations. * Get hands-on with wedding planning – coordinate all the details of couples’ celebrations and make sure everything runs smoothly on the big day. * Wedding day fun -you'll take charge of rehearsal coordination, decor set up and ensure seamless day-of wedding planning, making sure every detail is perfect for the big day. * Help with admin tasks – think floor plans, vendor communications, and everything in between. * Collaborate with our diverse network – including in-house planning and sales teams, on-site event staff, and external vendors – to deliver incredible experiences for couples and guests. Who we’re looking for: * No wedding experience needed – just bring your enthusiasm and willingness to learn. Hospitality experience is a plus! * Got an eye for detail? Awesome. Great with people? Even better. * Love a fast-paced environment? Our venues are always buzzing with activity. We need someone who thrives under pressure and keeps calm when things get hectic. * Can you make speed your superpower? We love to make things happen fast. If you're quick on your feet and love to hustle, you'll fit right in. * Passionate about creating wow moments for people? Our team members recognize weddings as once-in-a-lifetime experiences and treat every guest like they're part of something extraordinary. Additional Information: * Physical requirements – may include lifting chairs, moving tables and assisting with banquet set-up and tear-down * Flexibility – We work when our guests celebrate, so weekends and holidays are a must * College degree or equivalent hospitality experience preferred Enough about you; this is what you need to know about us: We're a family-owned business that's been revolutionizing the wedding industry since 1986. Everyone knows weddings are stressful, and that's where we come in! With 70+ venues coast to coast and growing, we offer beautiful locations and stress-free planning with our all-inclusive packages. Our expert team specializes in handling all the logistics, meaning clients can sidestep the headaches of planning a wedding. We're a team of hospitality enthusiasts who do whatever it takes to create flawless, fun, and unique events. Our goal? Delivering the best value, service, and convenience to every client, every time. That's why we hire people who are passionate about making each celebration truly special Why choose us: * You'll love the competitive pay; favorable bonus plan; PTO; paid holidays; sick leave; medical, dental, vision, accident and life insurance; a company funded health reimbursement account; or our 401(k) with company match. * Growth-oriented culture – thrive in our dynamic "have fun" environment, with 80% of General Manager and Regional Manager positions filled through internal promotions. * Highly recommended workplace: 90% of our full-time team members endorse us as a great place to work, thanks to our collaborative culture and focus on employee satisfaction. Are you ready to join our team and revolutionize the wedding industry? Come grow with us and make every day a celebration! Pay Rate: $30.00-$36.00 Quarterly Bonus: $1,500 Full-Time, Benefits Eligible Location: San Francisco, CA (in person only) The important extras: • As is typical in the hospitality industry, this position requires regular availability to work evening, weekend, and holiday shifts, as well as shifts of more than 8 hours and workweeks of more than 40 hours., • Wedgewood Weddings 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.

Job Description Salary: $125,000.00 - $130,000.00 Other Forms of Compensation: 10% Annual Bonus What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: The General Manager, reporting directly to the Regional Vice President, holds duties related to day to day operations of a Company account. The position entails a need for excellent communication skills; ability to multi-task, strong team leadership, client relations and ensures superior food quality and strong customer service skills. Key Responsibilities: • Oversees all P&L and budgeting as it pertains to the account, • Manages overall day to day operations of the account, • Conducts HR functions including hiring, progressive counseling, terminations, • Oversees scheduling, payroll and team training, • Maintains excellent relationships with customers, guests and Client as well as other departments, • Works with the Chef and management team in creating menus and providing top quality food, • BS, Hospitality or Culinary degree preferred, • Five years of foodservice operation experience, • High volume production and catering experience is essential, • Previous experience managing a budget, • Desire to learn and grow with a top notch foodservice company Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1488062 Flik Hospitality Group Steven Goldberg [[req_classification]]

Job DescriptionDescription: Creating and protecting the warmest, most joyful community, embracing the volunteer spirit centered on the shared passion for boating. Founded in 1869, The San Francisco Yacht Club is the oldest Yacht Club on the West Coast and maintains one of the country's finest yachting facilities. In every facet of the Club, we uphold our core values of Excellence by consistently striving to create the best member experience. Leadership through coaching, encouragement, respect and acting with integrity. Passion with sincere engagement with our members and staff. Tradition, where we honor our heritage and perpetuate our legacy. Camaraderie through embracing teamwork and collaboration. And finally, Enjoyment where we strive for smiles on everyone’s faces – members, guests and staff. These values shape a culture where our staff feel valued, supported and inspired to bring their best selves to work each day. The San Francisco Yacht Club’s Food and Beverage Manager oversees the daily operations of clubhouse dining outlets, including food and beverage services, member engagement and overall hospitality. This role ensures that members and guests receive an exceptional experience while maintaining efficient operations within budget. The ideal candidate has a strong food and beverage management background including bartending and beverage program development, staff supervision, and customer service in a high-end hospitality setting. This position will act as MOD of all F&B operations when on duty. The San Francisco Yacht Club by the numbers · 1298 Members · Approximately $9.8M Annual Gross Volume · $3M Annual F&B Revenue Approximately · 70% A la carte - 30% Catering · 49 FTE Employees | 20 Seasonal · Club POS/accounting system: Northstar · The Club is organized as a 501(C)(7) Corporation Summary of Position: This is a hands-on position that oversees all aspects of front-of-house food and beverage. Trains, coaches and manages service staff, including servers, bartenders, busser and food runners. Regularly supports bar service by taking orders, mixing drinks, and serving members as needed. Applies relevant hospitality principles to assure a consistent exceptional member experience. Works in conjunction with Culinary team to ensure smooth/timely service to members and guests. This position reports directly to the Assistant General Manager. Directly Supervises: Dining Room Captain, Bartenders, Servers, Runners and Bussers ESSENTIAL RESPONSIBILITIES: Member Services · Greets members/guests and oversees actual service on a daily basis. · Addresses member/guest complaints and advises the Assistant General Manager about appropriate corrective actions taken. · Actively serves members beverages; performs all duties as a Bartender as necessary including fulfilling a shift, fill in as needed, and assists Bartenders during busy times. (See Bartender Job Description for details) · Serve as club’s opening manager, closing manager and/or manager on duty as assigned. · Plans dining room set-up based on anticipated guest counts. · Works with Front Office in taking reservations and develops and maintains the dining room reservation system. Bar/Beverage · Actively serves members beverages; performs all duties as a Bartender as necessary including fulfilling a shift, fill in as needed, and assists Bartenders during busy times. · Oversee Bar program, including oversight of beverage programs and inventory control. · Ensures a quality, robust and constantly evolving beverage program consisting of a well thought-out, properly priced and executed wine list (including BTG) and cocktail list. · Ensure all beverage menus are up to date, accurate, clean and readily available. · Ensure all beverage offerings, including specials and new items, are properly advertised to members. Administration · Works with Chef to update, review and print weekly menu changes. · Ensure POS is up-to-date. · Responsible for the daily reconciliation of the Point-of-Sale system for ala carte dining. · Responsible for weekly FOH schedule based on business needs. · Reviews and approves weekly payroll including approving requested time off. · Ensure that all labor laws are consistently adhered to, including proper timekeeping, meal breaks, etc. Staff Management · Works with Assistant General Manager to ensure that effective orientation and training for new staff and professional development activities for experienced staff are planned and implemented. · Ensure that all safety and sanitation standards are consistently met. · Ensure staff are properly uniformed and following all policies and procedures · Responsible for running daily pre-shift meetings before all service periods with focus on training and introduction of new skills. · Responsible for weekly Bartender and FOH schedules based on business needs, including Ala Carte, Banquets and Club Events. · Document and submit to Assistant General Manager any corrective action and staff performance issues in a timely manner. · Review and approve semi-monthly payroll including approving requested time off. Operations · Assist in ordering and receiving of products and supplies and ensure proper quantity, quality and price for all purchases. · Maintain appearance, upkeep and cleanliness of all dining areas and service staff work areas. · Make suggestions about improvements in dining room service and layout to Assistant General Manager. · Manage China, Glass & Silver inventory and advises Assistant General Manager on reordering as needed. Special Events · Assist in set-up and supervision of private functions and club events. · Assist Assistant General Manager on planning and execution of club events. · Manage event staff as assigned. · Responsible for the daily reconciliation of the Point-of-Sale system for special events. Other General Duties and Behaviors · Demonstrate and role models leadership qualities by positive, respectful interactions with all, effective teamwork and collaboration, club policy adherence, and through fostering member relationships. · Complete all other duties as assigned by the Assistant General Manager and/or General Manager. Compensation and Benefits: The salary range is $80,000 - $90,000 (D.O.E.); we provide paid time off, paid holidays, healthcare benefits, and a 401(k) with employer matching contributions. Requirements: QUALITIES, ABILITIES AND EXPERIENCE REQUIRED: · A minimum of 4 years of progressive responsibility in food and beverage industry required · A minimum of 2 years of personnel management, preferably in a private club environment · A minimum of 2 years of bartending experience, preferably in a private club environment · Strong knowledge of all beverages, especially wine. WSET Level 3 or similar certification preferred · Experience in resolving customer issues/complaints as well as overall excellent customer service required · Proficient in computer software including Microsoft Word and Excel · Solid time management, organization and prioritization skills · Proven ability to effectively build and foster a team environment · Ability to make decisions in a fast-paced environment · Ability to effectively communicate verbally and non-verbally with others · Ability to prioritize, anticipate situations, and take quick action · Ability to manage multiple projects and recommend/implement effective solutions · Demonstrated commitment to customer service · Excellent problem solving/decision making skills · Ability to work independently and proactively in a fast-paced environment PHYSICAL REQUIREMENTS: · Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach. · Push, pull or lift up 50 pounds. · While performing this job, employee will be exposed to sunlight, heat, wet and/or humid conditions · Maintains a professional appearance appropriate to position and as per Club policy · Ability to climb on step stool or ladder in order to complete elements of the job or facilitate maintenance issues · Fine motor skills The San Francisco Yacht Club 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.

Job Description GENERAL PURPOSE OF JOB: The Manager is responsible for ensuring that the center is run according to the required K1 standards. The Manager holds their Salaried and Hourly Staff accountable, coaching and developing them to be ready for the next level. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assisting the General Manager in recruiting, interviewing, hiring, training, disciplining, and terminating, • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensuring that cashier personnel adhere to correct cash handling procedures, • Ensure cashier personnel are meeting the minimum selling standards set forth by K1 Speed, • Monitor inventory, supporting the General Manager each month to complete an accurate account of the items on hand, • Ensuring that track personnel run races safely, efficiently and professionally, • Ensuring that mechanic personnel maintain our karts in peak working condition, • Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service, • Corresponding with and providing regular reports to corporate office personnel, • Maintaining the highest standard of facility appearance, • Oversees the day- to-day operations within the policies and guidelines set forth by K1 Speed., • Identify on a regular basis their opportunities and creates an action plan to increase the performance level to the required K1 standard, • Ensures that their location has the proper staffing level to maximize the employee and guest experience., • Over sees weekly inventories of each location per company standards., • Maintain a professional K1 image including the Paddock lounge cleanliness, proper uniforms and appearance standards., • Ensures their location is keeping food cost, part costs and labor costs (hours) at or below K1 acceptable standards., • Ensures their location is consistently following the guidelines for private party events and catering including: food service and quality standards, greet procedures, POS and payout procedures, set up and décor standards, party rental and supply storage and rebooking all repeatable parties., • Understands and makes sure that each team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Works with their team to promote a positive social media response., • Works with their team to ensure that each employee understands the importance of treating guests the K1-Way so the guests continue to return, providing an exceptional guest experience., • Responds to customer service needs to provide the highest standards of service within 24hours., • Maintains great relationships with all vendors and notifies the General Manager of any vendor issue, • Ensures their Team is providing a safe working and guest environment to reduce the risk of injury and accidents., • Represents the K1 image at all company and community events (local businesses, organizations and media)., • Ensures their Team is engaging in preventative maintenance, daily cleaning, and repairs., • Practice the K1 Speed open door policy at all times. Job Knowledge – Able to learn new skills and maintain up-to-date job-related information. Applies technical and procedural know-how to get the job done; understands job duties and responsibilities. Initiative – Takes initiative versus waiting for direction. Results and goal oriented. Desires to excel on the job. Demonstrates self-confidence and positive attitude. Professionalism – Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences. Has and maintains a positive sense of humor and uses humor and uses humor appropriately. Embraces, communicates, and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs. Planning and Organizing – Develops realistic plans, setting reasonable completing times. Effectively uses time and resources. Prioritizes duties in a manner consistent with organizational objectives and emergencies. Team Work/Cooperation – Successfully works with others to achieve desired results. Helps prevent/resolve conflicts. Develops positive working relationship with all people. Promotes mutual respect. Being pleasant with others on the job and displaying a good-natured cooperative attitude to bring teams of people together. Is flexible/open minded. Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Overcomes obstacles. Helps team solve problems. Productivity – Takes on additional responsibilities as needed. Manages priorities. Develops and follows work procedures. Active Learning – Understanding the implications of new information for both current and future problem-solving and decision making. The ability to accept criticism and stay calm under pressure. Communication – Communicating in a professional and empathetic way so employees understand what is expected of them. Effectively conveys and receives ideas, information and directions. Demonstrates good verbal and written communication. Paying attention to what people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times Customer Orientation – Listens, identifies, and responds, quickly and effectively to internal and external customers’ needs and sets work activities accordingly. Goes beyond what is expected and follows up to ensure customer satisfaction. Work Quality – Demonstrates accuracy, thoroughness, and attention to detail. Decision Making – Take calculated risks, make timely/responsive decisions. Modifies decisions based on new information, and takes ownership of the outcomes of each decision made. Adaptability/Flexibility – Demonstrates judgment and willingness to make exceptions. Initiates or accepts changes in the process, while maintaining focus on the task/issue. Transitions effectively between multiple tasks on priorities. Meeting the needs of each customer without compromising the brand/business. EDUCATION and/or EXPERIENCE: Must be 21 years of age. High school diploma Associates in Business or related field preferred. Must have 3 years of Food and Beverage experience, current ServSafe Manager Certificate is a plus. Must have 5 years of previous management experience with a successful track record, preferably in restaurant, entertainment or hospitality. PHYSICAL DEMANDS: This position requires that weight be lifted, pushed, pulled, safely for extended periods of time. Must be able to lift up to 100lbs with reasonable accommodation. WORK ENVIRONMENT: The work environment for this job typically has a high level of noise. The work will be performed predominantly indoors, however, things such as marketing events can be exposed to the outdoor elements. SUPERVISORY RESPONSIBILITIES: Responsible for managing salaried and hourly employees.

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance We are a company with a reputation for high standards, client satisfaction and culinary delights. We have over 45+ years of Business experience in San Francisco. Kitchen Manager Job Responsibilities: Assists the Executive Chef in all food service operations and day-to-day operations of the kitchen. Provides direction to kitchen staff, ensuring execution of all employee duties. Monitors kitchen operations to ensure compliance with health and fire department regulations. Ensures compliance with state, federal, and local food handling requirements, and standards. Assists in the implementation and management of kitchen and policies and procedures throughout scheduled shift. Completes the duties of a line cook when needed, and can perform the duties of all kitchen positions. Ensures products are stored at the correct temperatures and the recipe books are up to date with current menu items, portions, and ingredients. Ensures utilization of daily prep sheets and meat/fish yield sheets daily and that product counts are recorded accurately daily. Participates in inventory process. Anticipates, identifies, and corrects any issues with inventory, systems, and staffing. Monitors labor costs to attain budgeted goals within company policies and procedures. Oversees and approves training and development of kitchen staff. Participates in the hiring process by conducting interviews and making hiring recommendations. Assists in completion of all back-of-house employee 30, 60 & 90-day and scheduled reviews. Orders supplies, ingredients & materials based on demand Establish relationships with vendors Positive leadership capabilities with excellent communication skills Kitchen Manager Qualifications/Skills Customer service focused People Management, fostering teamwork and providing feedback Planning & multi-tasking Excellent organizational and time management skills Strong business acumen & communication skills Developing costings and budgets & controls Establish relationships with vendors Self-motivated with high energy level Conflict resolution Verbal & written communication. Multi-language (Spanish &/or Mandarin) knowledge preferred. Available to work shifts, after hours, over weekends, and on public holidays. Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations Able to commute to work within 50 miles of San Francisco, California Able to be legally authorized to work in the United States. Position does not provide sponsorship for employment visa status Only those who meet the above requirements, particularly regarding high-volume needs & experience will be contacted. Those who do not meet these requirements may not be contacted. Start date January 2026. A stage try-out may apply. Education, Experience, and Licensing Requirements: Bachelors degree in kitchen management or certification from Culinary School is preferred. High school diploma or GED acceptable Minimum 5+ years of hospitality-related experience Minimum 3+ years of kitchen manager or leadership experience in large volume kitchens Current CA food handlers card and other certification as required by federal/state/local law Computer literate, navigating relevant office and related software

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off The Staffing Manager is also actively engaged in recruitment processing, attends hiring-fairs and assists in training of new team members as needed. The Staffing Manager acts as the primary staffing liaison for Front of House (FOH) employees and works in conjunction with the back of house (BOH) staff and captains to communicate all important info for a successful event. Staffing Manager coordinates and engages shift requirements with outsourced labor resources, ensures that full-details related to the engagements are coordinated and post-event reviews billing. Staffing Manager will secure front of house staff for events, coordinate site times, relay all information effectively and efficiently to staff, while providing initial human resource support for FOH employees. This position involves recruitment, on-boarding, training, as well as employment review. This individual demonstrates and implements the highest standard of professionalism in the industry. The Staffing Manager also assists in accurately processing of all payroll information for hourly event & catering staff post event. General Responsibilities: Staffing Maintains information for online staffing programs. Maintains good relationship with Temporary Staffing Agencies. Manages uniform inventory. Maintain, manage and improve systems and procedures relating to: new hire paper work, employment tenure data, staff availability criteria, accurate processing of service staff payroll Maintain correct staff data in Nowsta and internal work processes Communicate clearly to staff all pertinent event information. Obtain confirmations from all staff after event information is received. Assemble Captain Packets to include event summary sheets, menus, staff lists, and manager packets obtained from Event Managers. Maintain on-site compliance with or FOH and BOH for each event to comply with City, State and Federal labor laws. Attends events to check-in staff, assure proper timekeeping, breaks, uniforms, amongst others Problem solves with Event Managers on event day cancellations and no-shows. Monitors and ensure all training programs throughout the year including ABC and Serv-Safe and other company required training requirements are timely rolled-out and secured. Effectively consults and collaborates with upstream partners during the proposal process. Assists Event Managers with efficient and profitable staffing. Actively participates in the event planning process. Progressively reviews post event staffing data and recordkeeping. Have a clear understanding of logistical considerations in regard to staffing. Is available by cell phone, email amongst other channels for management and staff, regarding last minute staffing changes. Essential Skills and Experience Have a strong foundation in prevailing CA & SF labor regulations and definitions. Be able to coordinate various activities with multiple components requiring independent follow through and attention to detail. Comfortable in a multi-task environment with frequent interruptions, short deadlines, and sometimes a high degree of pressure, whilst maintaining accuracy. Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house experience. Communication and interpersonal skills necessary to interact with management and staff at all levels. Knowledge of additional language(s) appreciated Adequately represents the organization when in contact with staff and vendors on the telephone. Be highly organized and detail oriented. Possess excellent basic math skills. Proficient in general computer systems but not limited to Word and Excel (Microsoft). Experience with staffing software such as Nowsta staffing software and App-based modules as a strong plus Physical Demands and Work Environment While performing the duties of this job, the employee is required to walk/stand or sit in front of a computer screen up to the entire day and occasionally sit in meetings. The employee must occasionally reach, bend, stoop and lift to 50 lbs., ability to bend, kneel, squat and reach overhead. When on-site at a catering additional walking and physical activity is to be anticipated. Attendance will be required in line with the business requirements, including at weekends, holidays and in the early mornings as well as evenings. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Valid Covid Vaccination is a requirement of the job and accommodations due to disability or religious reasons will be evaluated in compliance with prevailing regulations. College degree preferred

Job DescriptionDescription: Position Overview Barista role will combine crafting a variety of beverages with providing excellent customer service. Barista will be expected to greet clients promptly, while taking orders and handling payments. Additionally they will be responsible for maintaining cleanliness, stocking supplies, servicing and operating equipment, and POS systems. This role requires a friendly attitude, with a keen sense of urgency, speed and attention to detail, and the ability to work in a fast-paced environment. Our ideal Barista will posses excellent hospitality and service skills to be able to build and maintain rapport within the client office community. They will be well versed to follow all FIFO and food safety rules, while providing a high quality product at all times. Additionally they will have proficiency with espresso machines, milk frothing, pouring techniques, and various other brewing methods, with the skills to make a variety of elevated craft beverages including latte art. This role requires the physical stamina and ability to stand for long periods, and to lift items repetitively throughout the shift. They will work along side the Lead Barista in the client cafe as well as supporting the onsite Snack & Drink team as needed with restocking, making bulk coffee and other responsibilities, as needed. About Just Fare Just Fare is building a just world where food is a force for social change. We make good food — for people who enjoy eating, and for those who want a more equitable and just food system. Based in Oakland, CA, we offer a variety of services for workplaces; such as, Office Catering, Snack & Drink programs, event catering, commercial kitchen design and operate a community kitchen. We ground everything we do in service of creating a more responsible and ethical world. 1% of our revenue supports donated meals made by our charitable arm, Just Fare Community Kitchen. So far, we have delivered over 494,250 meals to communities fighting food insecurity in the Bay Area. Tastes good. Does good. About Workplace Our Workplace business unit prepares and serves food for a variety of Bay Area companies and institutions. Ingredients are carefully selected from organic, local, independent farms - prioritizing purchasing from BIPOC and women-owned purveyors. Prepared to satisfy refined palettes and a diverse range of dietary sensitivities and preferences, our nourishing meals aim to delight employees. Our Workplace business unit offers multiple food program solutions to meet our clients' needs. Requirements: Responsibilities • Setup and breakdown of coffee bar and all other points of service, • Helps uphold Just Fares’ hospitality standards, • Restocking and organizing all coffee, condiments, and other snacks and beverages as related to the Coffee Bar., • Maintain a clean and organized work/service environment, • Maintains inventory and pars of all equipment, supplies and coffee, • Assist with maintaining equipment by cleaning, troubleshooting and scheduling repairs as needed. (Supports the Operations Manager Snacks & Drinks), • Engages with all staff (Client and Just Fare) and is a positive and friendly face to those getting drinks at the Cafe, • Menu & Drink Formulation (as needed), • 2+ years experience in a Cafe or Coffee bar, • Experience in hospitality with a passion for food & people, • Positive attitude, strong work ethic, communication & patience, • Attendance & punctuality is required with schedule flexibility determined by needs, • Ability to be self-sufficient & make sound decisions on-the-fly, • Requires the ability to bend, twist, and stand to perform normal job functions, • Understanding & knowledge of safety, sanitation & food handling procedures, • Basic Food Handler Certification, • Basic mathematical skills and cash handling, • Experience with Point-of-Sale (POS) systems, • Smart Phone Mobile device required for daily communications, • Preferred: Basic computer skills (docs, spreadsheets, google docs, etc.) Typical schedules are Monday through Friday with hours dependent on the service. You are responsible for managing your schedule, based on your shift availability, with your supervisor. Shift details: M-F Hours range from 7am to 3pm Compensation & Benefits • Competitive wages in an equitable tiered pay structure for all positions. Non-Negotiable., • Cell Phone Stipend, • Full time employees receive Health, dental, and vision insurance and Paid Time Off (PTO) Accruals, • All employees 401K (retirement account) - After 90 days, • Commuter (pre-tax) - After 30 days, • Meals provided daily onsite at Oakland Commissary Kitchen, • Opportunity to develop your skills, work with amazing people & be a part of a force for social change!

Job Description Salary: $100,000/Yr-$108,000/Yr Other Forms of Compensation: "At the end of the 2026 calendar year you will be eligible for a bonus of $10,000, based on performa Rapport is a specialized division of FLIK Hospitality Group focused on all aspects of guest and employee services, meeting and event planning and conference center management. Distinct from recruitment agencies, we do not engage in temporary contracts. Our commitment is to foster long-term career development, allowing ambassadors to enjoy the comprehensive benefits of working directly with us. Rapport invests in all of its ambassadors, allowing them to attain their career aspirations. It starts with a warm welcome to our business, followed by an individual training and development program. You’ll be encouraged to become the very best you can be throughout your career here, and will be provided with the skills to step into your next big role. Becoming a Rapport ambassador means becoming part of a global community, collaborating with diverse talents, sharing ideas, and experiencing a workplace culture that extends beyond local boundaries. Your journey with us is more than just a job: it’s a meaningful career. Job Summary The Hospitality Services Manager is responsible for leading a cross-functional team and managing the day-to-day operations. The individual in the role will partner with the Hospitality Director on overall direction within the workplace to achieve operations and financial goals, maintain strong client relationships, and ensure we continuously support our communities in our dynamic environment. Core Functions -Serve as the main point of contact for all guests, employees, clients and vendor -Support catering needs and office events -Manage and develop relationships with all the key business owners within workplace and ensure operations are aligned with corporate guidelines. -Develop and assist with a collaborative environment amongst associates -Previously taken leadership courses and have experience managing large teams to support a management position -Prepare daily, weekly, and monthly reports and review key metrics around all the workplace offerings -Ability to effectively communicate with the onsite operations team to ensure all space and catering is booked correctly -Effectively solve space or amenities related issues to ensure an elevated user experience. -Manage the email distribution list and ensure all queries are responded in a timely manner, escalate all service related matters to the onsite client. -Guide and coach all ambassadors to deliver memorable guest experience. -Observe floor operations, user behaviors and suggest strategic changes to continue enhancing the experience on the floor. Responsibilities -Oversee a large team across 5 California offices -Coordinate schedules to ensure all service areas are appropriately staffed -Flexible to work early mornings, late evening and weekends. -Proactive, timely and clear communication to team and leadership, especially alerting team of changes and needs to support -Ensure all online tools and processes are updated and operating accurately; conduct quality assurance checks -Assist with any workplace request including facilities tickets and workplace needs -Deliver and train white glove service to all; elevated attention to high level guests and meetings; influence and build skills in team members to maintain service standards -Coordinate day ahead team reviews, and daily activities to ensure timely, accurate completion of task -Subject matter expert on Property Management Tools with administrator responsibilities -Escalation point for service delivery breakdowns, issues, customer feedback; resolve issues and ensure follow through, engage leadership when necessary -Perform administrative tasks and provide guidance to team in completion -Assist with integration of new team members including recruitment, onboarding, training, payroll, HR escalations, etc. -Facilitate/support onsite events -Support desk when needed -Manage the badge process for employees and visitors according to client standards -Build strong client relationship and act as the liaison between client and Rapport team -Other duties as required. Long Description Key Competencies -Has the ability to think quickly, analytically, strategically, and accurately -Shows expert client relationship, influencing, presentation, listening, and communication skills (written and verbal) -The ability to work under pressure, prioritizing tasks and juggling many jobs simultaneously, while constantly interacting with clients and visitors. -Advanced computer skills and knowledge of office technology / equipment including Microsoft Suite -Punctual, dependable, and dedicated to achieving operational excellence, down to the smallest of details. -Discreet, ethical, and committed to maintaining a high degree of confidentiality. -A consistent professional approach, with a mindset to take ownership and responsibility within and outside one’s job domain. -Experience managing multi department operations in a high energy, high volume customer service operation either in corporate or luxury hospitality. -Ability to use analytical skills for measuring business potential and value to the client -Has developed teams and delivered structured service excellence trainings to enhance experience. -Proven track record on leadership development, and business growth Apply to Rapport today! Rapport is a specialized division of FLIK Hospitality Group and a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Rapport maintains a drug-free workplace. Associates in Rapport are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Req ID: 1486929 Rapport a specialized division of FLIK Hospitality Group

Job Description About Us: Proudly serving our San Francisco Bay Area communities since 1986, Mollie Stone’s Markets is a local, family-owned grocery store chain. With over 38 years of exemplary performance, Mollie Stone’s Markets continues to make a difference in people’s lives through food. We succeed in the industry by ensuring we deliver a large variety of exciting and quality products in an attractive and positive environment. Our roots remain in healthy, natural and specialty foods. Mollie Stone’s Buyers work closely with local producers around the greater Bay Area to bring high quality products to every aisle. Our goal is to surprise and delight our customers. We pride ourselves on being an employer of choice, and we are proud to offer competitive wages, paid time off, physical and mental health benefits, 401(k) or pension plan, as well as career training programs through our professional partnerships. As a local, family owned and operated business, we are grateful to our customers as they support our vision, which allows us to care for our employees by making a difference in their lives. About the Role: The Catering Specialist Intern at Mollie Stone’s Markets will focus on supporting the Hospitality and Catering Sales manager in various catering tasks. This position will work out of the Grand Central store. The position will be reporting to the Hospitality and Catering Sales Manager. This position is an hourly nonexempt, temporary position. Essential Functions: ⦁ Provide superior customer experience for every order. ⦁ Taking seasonal catering orders by phone, answering questions, providing details, and ensuring customers understand the items and services we offer. ⦁ Editing orders in CRM system ⦁ Communication to stores regarding new and existing catering orders ⦁ Deliver Catering Orders ⦁ Perform other duties as required. Minimum Qualifications: ⦁ Experience in a fast-paced hospitality environment. ⦁ Proficiency in various computer applications, including MS Word, Excel, and PowerPoint. ⦁ Flexibility in schedule. Competencies: ⦁ Strong attention to detail and organization ⦁ Professionalism and composure in stressful situations and in meeting short deadlines. ⦁ Excellent verbal and written communication skills. ⦁ Strong ability to cooperate and work collaboratively towards solutions. ⦁ Ability to work independently. ⦁ Ability to work in a team environment with a diverse group of staff. ⦁ Passion for food and people. ⦁ Superior Customer Service Skills Physical Requirements: ⦁ Must be able to regularly lift at least 30 lbs. ⦁ Standing: Up to 6 hours per day ⦁ Seating: Up to 8 hours per day. ⦁ Walking: Up to 4 hours per day. ⦁ Reaching: Up to 2 hours per day ⦁ Please be aware that you may be required to wear Covid-19 related PPE (Personal Protective Equipment) as mandated by Company Policy. Pay range: $19-24 per hour depending on industry experience Travel Requirements: • Independent and reliable local travel up to 10% of the time., • Why should you apply?, • You want to enjoy what you do., • You know what it takes to provide outstanding customer service., • You would like to join a local, family-owned company who values you., • You get to enjoy and rely on great benefits and perks for you and your family. Mollie Stone’s Markets is an Equal Opportunity Employer Powered by JazzHR r7Kc6nbDaa

Job Description BURKE+CO. THE GIST: Our client, an innovative fintech company, is seeking an Events Manager to execute their event & brand strategy. This role will be responsible for designing and executing end-to-end event experiences, from international conferences to intimate VIP dinners. The ideal candidate has with a proven track record of planning and executing bespoke, high-touch internal and external events that elevate brand perception and foster meaningful engagement. This is an amazing opportunity to join a growing company in a strategic & impactful role! THE NITTY GRITTY: • Design and manage high-end internal and external events (both domestic & international) including investor meetings, executive & company offsites, industry conferences, dinners, & speaking engagements, • Own the full event lifecycle: concept development, budgeting, vendor management, guest communications, logistics, execution, and post-event follow-up, • Collaborate with leadership, GTM team, investor relations, and operations to ensure events align with business goals and deliver a seamless brand experience, • Scout and manage venues, catering, AV, decor, and other experiential elements that reflect the brand’s premium positioning, • Create and manage timelines for events and event budgets, • Source locations, select hotels, and partner with onsite staff, • Work with outside vendors, negotiate contracts, and provide day-of direction, • Travel for events & site visits, • Manage multiple projects and events simultaneously THE ESSENTIALS: • 5+ years of experience in events management, • Must have experience working in events for a venture capital/finance firm, growing tech startup, and/or creative agency, • Ability to travel for events, both international & domestic, • Stellar eye for detail, design, and elevating experiences, • Excellent project and time management skills, • Ability to multi task and prioritize accordingly, • Impeccable communication skills, • Ability to work as part of a team and with external parties, • Positive and service-oriented approach to their work THE CHERRY ON TOP: • Join an impressive team + growing company in a strategic role! LOCATION: San Francisco (Hybrid - 3 to 4 days onsite) COMPENSATION: Base salary: $150,000/yr - $175,000/yr + benefits + perks (exact compensation will vary based on skills, location, experience, and expertise) What are you waiting for? BURKE UP! Email your resume today to You can view our other open jobs at: (Refer a friend + get a taste of our generous referral program!)

Job Description Position Title: Catering Manager Salary: 110,000-115,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary Summary: As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. You will ensure proper service to clients during events, including proper set-up, cleaning, and breakdown procedures. Essential Duties and Responsibilities: • Supervises all catering events., • Involved in catering events operations, including logistics, quality improvement, sanitation, and all facility-related activities., • Works with the Chef in creating menus., • Trains catering associates in service techniques, menu presentation, and customer service., • Tracks and monitors the labor and food cost for each event., • Communicates on various levels to include management, client, customer and associate levels; maintains excellent client relationships., • Assists in the responsibility for all foodservice-related activities., • Performs other duties as assigned. Qualifications: • 2 years of food service experience including 1 year at the management level., • Experience in restaurants, hotels, corporate dining, education, military, health care, and/or related food service operations., • Catering experience is required., • Some knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation., • Financial, budgetary, accounting and computational skills., • Proficient computer skills and knowledge of MS Office products, including Word, Excel, PowerPoint, Outlook, and internet. Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1483075 Bon Appetit BRYAN GONI

Job Description Fictiv Exists to Enable Hardware Innovators to Build Better Products, Faster Fictiv exists to help product innovators create. Fictiv is a global manufacturing and supply chain company that enables organizations to scale globally across Fictiv's four global manufacturing centers in India, Mexico, China, and the U.S.. Companies use Fictiv to access high-quality production, optimize supply chain logistics, and mitigate supply chain risk—ensuring they can move from prototype to full-scale manufacturing with speed and confidence. To date, Fictiv has delivered more than 35 million commercial and prototype parts for industries such as aerospace, robotics, automotive, climate tech, and more, helping them innovate faster, free up precious resources, and drive profitable growth. This role is based in Oakland, CA and requires regular on-site presence and coordination with teams at Fictiv's Oakland headquarters, plus occasional national travel Impact in this Role The Field Marketing Manager will be the operational and creative force behind Fictiv's corporate and community event presence. This role is responsible for planning, executing, and optimizing all field, partner, customer, and community events that build brand awareness, generate high-quality pipeline, and deepen engagement with engineering, supply chain, and manufacturing audiences. This person will also mange all SWAG programs across Sales and Marketing — from inventory and sourcing to distribution and creative alignment — ensuring memorable, on-brand experiences for prospects, customers, and employees. This position reports to the Chief Marketing Officer. What You'll Be Doing • Event Strategy & Planning, • Own the planning, coordination, and execution of all Fictiv corporate and community events, including trade shows, summits, customer events, meetups, webinars, and field activations, • Develop event strategies aligned to GTM priorities and revenue goals, including audience targeting, messaging, and experience design, • Build event calendars, project plans, and budgets, • Event Execution & Production, • Lead all logistics: venue selection, vendor management, contracts, travel, shipping, AV, catering, staffing, on-site execution, and teardown, • Manage booth design, event creative assets, demos, signage, and brand consistency in partnership with Creative and Product Marketing, • Coordinate with Sales to ensure proper territory coverage, pre-event outreach, and post-event follow-up, • Community & Customer Engagement, • Develop and grow Fictiv's community presence through meetups, industry gatherings, university partnerships, and local ecosystem events, • Support Fictiv-hosted events such as the Digital Manufacturer Summit, CAB meetings, roundtables, and executive dinners, • Collaborate with customers and partners to co-host events that deepen relationships and drive brand evangelism, • SWAG & Brand Experience Management, • Own end-to-end management of Fictiv SWAG for Sales, Marketing, recruiting, customer events, and internal initiatives, • Source, design, track, store, and distribute branded materials and merchandise, • Coordinate on-site SWAG inventory at the Oakland HQ and ensure timely fulfillment for campaigns and field activities, • Maintain brand quality and consistency across all physical brand touchpoints, • Performance & Reporting, • Track event performance against pipeline, attendance, engagement, and ROI goals, • Lead post-event analyses with clear recommendations for improvement, • Maintain event data hygiene in CRM and MAP tools, • Cross-Functional Collaboration, • Partner with Sales and SDR teams to drive attendee recruitment and follow-up workflows, • Work with Product Marketing to ensure messaging alignment and high-quality educational content, • 4–7 years of field or event marketing experience in a B2B or high-growth tech environment, • Proven success managing trade shows, user conferences, roadshows, or community events end-to-end, • Hands-on experience managing SWAG programs or physical brand assets, • Strong project management skills with the ability to juggle multiple events simultaneously, • Comfortable working cross-functionally and influencing stakeholders at all levels, • Excellent written and verbal communication skills, • Experience supporting Sales and GTM motions; familiarity with CRM and marketing automation tools, • Creative problem solver with a high bar for excellence and operational detail, • Ability to lift event materials (up to ~25 lbs) and travel up to 25%., • You'll shape Fictiv's presence in the manufacturing ecosystem and bring the brand to life in unforgettable ways, • You'll own both the experiential and physical brand experience — events + SWAG — giving you a broad creative and operational footprint, • Competitive medical and dental insurance, • 401(k) retirement savings plan, • Monthly Virtual Work stipend, • Generous PTO policy, • Leave programs, including: maternity, parental/bonding, as well medical leave to care for yourself or a loved one, • Onboarding setup, including: standing desk, laptop, monitor, and chair, and a stipend for additional items such as headphones, blue light glasses etc. About Fictiv Fictiv is transforming how the next rockets, self-driving cars, and life-saving robots are designed, developed, and delivered to customers around the world. People who succeed at Fictiv are talented, creative, and driven to achieve professional excellence and support our vision to help product innovators create. We're actively seeking teammates who: • Bring diverse perspectives and experience to our culture and company., • Excel at being part of a strong, empathetic team., • Thrive in an environment emphasizing respect, honesty, collaboration, and growth., • Have an 'always learning' mindset that celebrates learning, not just wins.

Job Description Job Statement Rosenblum Cellars, located on the beautiful waterfront at Jack London Square in Oakland, California, is a fun, energetic “family” sharing wonderful wines with new and long-time customers alike. Founded nearly 40 years ago by Kent Rosenblum, known as the “King of Zinfandel,” Rosenblum Cellars is an iconic winery with a loyal following. The Wine Tasting & Guest Experience Manager is a senior leader responsible for creating, implementing, and sustaining an elevated hospitality program that reflects Rosenblum’s heritage, brand, and premium wine portfolio. This position oversees all aspects of tasting room operations, guest experience strategy, and on-site events — ensuring that every visitor leaves delighted and eager to return. The role combines operational oversight with strategic planning, P&L responsibility, and leadership in staff development, while aligning hospitality with broader marketing goals. Essential Duties & Responsibilities Business & Staff Leadership · Manage the entire tasting room and hospitality team to ensure a profitable, growing business. · Recruit, interview, hire, and train new employees. · Forecast staffing needs, create weekly schedules, and ensure coverage for peak times. · Develop and implement a formal trainer role and training program. · Counsel and coach employees to maintain high performance standards. · Address and resolve staffing concerns promptly. Guest Experience & Service Standards · Facilitate service standards that ensure every guest leaves happy and motivated to return. · Personally interact with guests, wine club members, and VIPs to ensure satisfaction with service, wines, and food offerings. · Educate staff and guests on Rosenblum’s wines — both new releases and existing selections. · Maintain a positive, welcoming, and fun atmosphere that reflects Rosenblum’s brand. Operational Excellence · Oversee reservations through the OpenTable system and train staff in its use. · Ensure compliance with safety, sanitation, and responsible alcohol service procedures. · Monitor and adjust tasting room workflows for efficiency and guest comfort. · Partner with kitchen and catering teams for food and wine experiences. Strategic & Financial Management · Develop and implement an annual hospitality business plan aligned with Rosenblum’s brand objectives. · Manage departmental budget, track P&L, forecast revenue, and control costs to meet profitability goals. · Utilize guest feedback, sales metrics, and reservation data to refine offerings and staffing. · Partner with marketing and DTC teams to enhance wine club growth, member retention, and event participation. Job Requirements Knowledge, Skills & Abilities · Ability to stand and walk for extended periods. · Thrive in a fast-paced, guest-facing environment and remain composed under pressure. · Proficient in POS systems, reservation platforms (OpenTable preferred), and standard computer applications. · Skilled communicator and motivator with a focus on team building. Education & Experience · Minimum 3–5 years of hospitality or tasting room management experience, with 2+ years in a leadership capacity. · Customer service and sales experience in a high-volume or premium environment. · Over 21 years old; must hold or obtain Responsible Beverage Service (RBS) certification. · Wine knowledge required; WSET Level 2 or equivalent preferred PHYSICAL REQUIREMENTS: · Ability to lift a 40 lb. case of wine · Stand and walk for long periods of time WORK ENVIRONMENT: · Limited noise level · Indoor climate PERSONAL PROTECTIVE EQUIPMENT REQUIRED: · Side shield safety glasses, head/ear protection, high-visibility vest and proper footwear when in production facility

We are an offsite catering company located in downtown Oakland, serving the greater Bay Area, from Napa to Silicon Valley. We are looking for a motivated, career-focused Event Manager able to exceed guest expectations, for a hands-on role in event preparation and execution.

The Assistant Director of Sales is responsible for directing, coordinating, training and supervising the Sales Managers, Catering Manager(s) and Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales-related activities, including direct sales efforts, follow-up and proper

General Manager Opportunity At Federal Reserve Bank Of San Francisco. Sodexo's Corporate Services is seeking a General Manager for our premier client, the Federal Reserve Bank of San Francisco, California. The General Manager will oversee food service and catering operations.

Job Description Position Title: Portfolio Project Manager Pay 15 Reports To: Salary: 120,000-130,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job SummaryWe are seeking a dynamic and results-driven Project Manager to lead and coordinate high-impact initiatives across our global food program. This individual will be responsible for planning, directing, and executing complex projects—from new site launches to strategic rollouts—ensuring timely delivery within budget while driving operational excellence and cross-functional collaboration. Key Responsibilities • Lead and oversee priority projects across the global food program, including new site launches and strategic initiatives, • Define project scope, goals, and deliverables that align with business objectives, • Establish detailed work plans, staffing strategies, and resource allocation for each project phase, • Manage timelines, budgets, and deliverables to ensure projects are completed on schedule and within funding parameters, • Drive proactive communication across platforms (Slack, OmniXM, client updates) and across all levels of the organization, • Coordinate cross-functional collaboration with Culinary, Catering, Marketing, and Operations teams, • Implement operational changes including SOP development and process improvements, • Monitor project progress and adjust schedules or plans as needed, • Aggregate and summarize project feedback for leadership review, • Ensure KPI and SLA targets are embedded into project planning and execution, • Document and analyze information to solve critical business issues, • Perform other duties as assigned Qualifications • Bachelor’s degree or equivalent experience, • 3–5 years of experience managing large, complex enterprise projects, preferably involving organizational change, • Proven ability to manage multiple projects simultaneously with strong organizational skills, • Excellent verbal and written communication skills, • Proficiency in Microsoft Outlook, OneNote, Word, Excel, and PowerPoint, • Positive, can-do attitude with the ability to navigate competing priorities, • Experience working in cross-functional environments and driving stakeholder alignment Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1468684 Bon Appetit BRYAN GONI

Experience as a Catering Sales Manager, Event Planner, Hotel Convention Services Manager or Meeting Planner is highly beneficial. Work with Event Managers and Operations Manager for strategic planning. Working knowledge of Microsoft Office and other hospitality software.

The Assistant Director of Sales is responsible for directing, coordinating, training and supervising the Sales Managers, Catering Manager(s) and Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales-related activities, including direct sales efforts, follow-up and proper

Maintain regular attendance in compliance with Aimbridge Hospitality standards, as required by scheduling which will vary according to the needs of the hotel. Type and distribute all banquet event orders, banquet checks and Daily Event Sheets for the Catering Manager. Assist the Transient Sales Mana

Overview The Assistant Director of Sales is responsible for directing, coordinating, training and supervising the Sales Managers, Catering Manager(s) and Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales‑related activities, including direct sales efforts, follow‑u

Job DescriptionSalary: $100k + up to $4k annual bonus for top performance.Benefits: FREE employee-only medical coverage under one of our plans. FREE short-term disability and FREE life insurance coverage. Plus, a 4% employer match with our 401(k). Other incredible benefits HERE.Location: San Francisco, CA at the inspiring amenity floor, The Forum at 425 Market StreetWork Hours: Generally Monday-Friday from 9:00am-6:00pm, however, you will be required to flex your schedule into the later evening as needed for events and bookings. Your Mission:Your mission is to execute a luxury hospitality program at 425 Market, with a focus on The Forum, the building's signature amenity floor. You’ll provide concierge-level service to tenants in your building and partner with your Tenant Experience Director on initiatives and community events that activate the brand-new spaces on the amenity floor. The Legacy You’ll Leave:As a result of your leadership at 425 Market, you enabled connection, productivity, and longevity for the community of tenants who utilized The Forum. Through curated experiences, deep and meaningful tenant relationships, and unmatched hospitality, you and your team positioned The Forum as a central hub for workplace culture and community within the building. As a direct result of your outstanding performance in this role, you solidified Playbook as a leader in redefining how people experience the workplace, ensuring that office environments not only exist but also inspire.What You're Responsible For: • Tenant Relationships + Anticipatory Service: You’ll create a five-star, service-rich environment by infusing hospitality into all tenant and guest interactions, and you’ll achieve a 90% satisfaction rate from tenant feedback surveys. Learn and anticipate tenant needs and preferences to provide them with personalized solutions + offer surprise and delight moments., • Facility Operations & Management: You’ll maintain pristine common areas, ensuring operational efficiency and tidiness of the amenity floor and conference rooms. Each day, you’ll complete all operational checklists, achieving a 100% passing rate of weekly walk-through evaluations done by your manager., • Coffee Program Management: Oversee daily operations, cleanliness, and the TopBrewer system's readiness to ensure a seamless, premium coffee experience that is complimentary for tenants. Maintain and rotate all product inputs, manage inventory and timely reordering, and complete all required cleaning and sanitization tasks. Monitor machine performance each morning, address alerts, and submit engineering tickets as needed. Keep the coffee area stocked, tidy, and welcoming throughout the day., • Conference Room Management: You will own all aspects of conference room bookings, including intake, coordination, AV walk-throughs and support, and day-of assistance, ensuring each booking receives exceptional service. You'll provide catering or other special touches for bookings, while ensuring proper setup and teardown of all spaces. Your excellent service will ensure a 90% conference room satisfaction rate and maintain monthly conference room revenue within 15% of your site’s goal., • Event Marketing + Support: Support your Tenant Experience Director in executing curated programming and maintaining local vendor partnerships. Through word of mouth, digital and print marketing, you’ll drive tenant event participation, achieving 75% of expected attendance for all events. You will provide the highest level of customer service to each event guest to ensure tenants rebook your spaces regularly. Partner closely with the Marketing team to ensure branding is aligned across all materials and uphold the highest standard of internal and external communication.Who You Are - Baseline Requirements:, • You have 2+ years of experience in event coordination, community engagement, and/or hospitality. You may have worked in a luxury hotel, at a co-working company, or in corporate meeting and event planning., • Even better if you’ve worked in high-touch roles in forward-thinking, customer-centric environments such as Industrious, Marriott, or The Ritz-Carlton., • You are tech-savvy. In this role, you will be managing two email inboxes daily (Outlook and GSuite). You’ll also be operating property apps, survey platforms, marketing template platforms, invoicing systems, and more., • You stay current with trends and have a finger on the pulse of the local luxury community and hospitality market.Who You Are - Core Competencies:, • Obsessively customer-centric + a servant leader. You have multiple examples of how you’ve exceeded what customers expected of you. Your previous managers would tell us you have an innate hospitality mindset and are happiest when you are serving others. In your previous roles, you can recall several instances where you anticipated a customer’s needs before they even knew they had them and delighted them!, • A resourceful entrepreneur energized by making your mark. You’ve had previous experience launching something from nothing and turning it into something extraordinary. You are a self-starter who actively seeks and applies feedback because you are determined to be better every day., • A hyper-organized ball juggler. You stay extremely organized and are constantly reprioritizing your own work based on new priorities that come up daily. You can pivot on a dime seamlessly, and your previous managers would tell us you are a stellar multitasker., • Results-driven. You have strategically moved the needle for past organizations by seeing the big picture, understanding the interconnectedness of decisions and activities, and using that insight to drive revenue and exceed your goals. You know how to meet the KPIs you’re given for your role.

As a Catering Manager, you will be responsible for managing the Catering Department in all duties including training new associates, overseeing event set-ups, and directing any temporary personnel in addition to their everyday assignments. Supervises all catering events. Involved in catering events

The Catering Sales Manager is responsible for soliciting new catering accounts, entertaining and sustaining relationships with existing accounts to meet and/or exceed revenue goals. Respond to Catering inquires immediately. Work with other F&B managers and keep them informed of F&B issues as they ar

Experience as a Catering Sales Manager, Event Planner, Hotel Convention Services Manager or Meeting Planner is highly beneficial. Hospitality by Legends Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Catering Sales Manager at the Mosco

Experience as a Catering Sales Manager, Event Planner, Hotel Convention Services Manager or Meeting Planner is highly beneficial. Hospitality by Legends Global, the leader in privately managed public assembly facilities has an excellent and immediate opening for a Catering Sales Manager at the Mosco

Hotel Sales And Marketing Manager. Establishing client base of individuals, organizations, associations, social, and/or corporate businesses through direct outside and inside sales efforts to secure business for the hotel to ensure that catering revenue goals are met or exceeded. Accurately producin

Savor San Francisco, ASM Global's catering services have an immediate opening for an On-call F&B Catering Operation Manager's at the Moscone Center. We are looking for On-call F&B Catering Operation Managers to lead our catering staff during events. On-call F&B Catering Operation Manager's.

The Assistant Director of Sales is responsible for directing, coordinating, training, and supervising the Sales Managers, Catering Manager(s), and Sales/Catering Administrators/Coordinators/Administrative Assistants in all sales-related activities. At least 6 years of progressive hotel sales experie