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  • Restaurant Manager
    Restaurant Manager
    16 hours ago
    $80000–$150000 yearly
    Full-time
    Manhattan, New York

    Job Summary We are a well-established Chinese restaurant located in Manhattan seeking an experienced and motivated Restaurant Manager to oversee daily operations, ensure excellent guest service, and manage staff efficiently. The ideal candidate has strong leadership skills, experience in full-service dining, and familiarity with Chinese cuisine and culture. Key Responsibilities Operations & Service • Oversee daily restaurant operations to ensure smooth and efficient service, • Maintain high standards of food quality, presentation, and customer service, • Handle guest inquiries, feedback, and complaints professionally, • Ensure compliance with NYC health, safety, and labor regulations Staff Management • Hire, train, schedule, and supervise front-of-house staff, • Monitor staff performance and provide coaching and discipline when necessary, • Ensure proper staffing levels during peak and off-peak hours Financial & Administrative • Control labor and operating costs, • Monitor sales, cash handling, and daily reports, • Assist with inventory management and ordering supplies, • Work with ownership on budgeting and performance goals Guest Experience & Marketing • Build relationships with regular customers, • Support promotions, special events, and private dining, • Maintain the restaurant’s reputation and brand image Qualifications • 3+ years of restaurant management experience (full-service preferred), • Experience working in a Chinese or Asian restaurant is a strong plus, • Strong leadership, communication, and problem-solving skills, • Knowledge of NYC labor laws and health department requirements, • Ability to work flexible hours, including nights, weekends, and holidays, • Bilingual (English & Mandarin/Cantonese) preferred but not required Compensation & Benefits • Competitive salary (based on experience), • Performance-based bonus opportunities, • Staff meals, • Paid time off (if applicable), • Growth opportunities within the company

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  • Team Member
    Team Member
    11 days ago
    Full-time
    Fort Hamilton, Brooklyn

    The Team Member will work productively in a fast-paced environment, maintain a fast speed of service, interact with Guests, work closely with other Team Members to complete tasks, follow all safety and security procedures, and conduct other duties assigned by the Restaurant Management Team. Duties: Follow the steps outlined in the DHC Training Program to learn new skills, duties, and responsibilities Abide by the rules and direction given by the Restaurant Management Team and refrain from insubordination Communicate to their immediate supervisor when additional training guidance and practice is needed Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions Work together with other Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements Communicate effectively with Team Members and Management to resolve any interpersonal issues as needed Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc. Ensure Restaurant cleanliness daily by clearing tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs and effectively uses all products, supplies, and equipment facilities Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Requirements: Current student or high school diploma/GED preferred Must be at least 16 years old Flexibility to work nights, weekends, holidays, opening and closing shifts Ability to stand for long periods of time and work in a fast-paced environment Ability to bend and stoop and lift 50 - 75 lbs. comfortably Ability to work in close quarters and around heat Positive attitude while conducting any and all duties Commitment to guest satisfaction. Looks at Restaurant operations from the Guest's point of view Effective communicator with Teammates and the Restaurant Management Team Excellent Time Management Skills Transportation & Accessibility: Must have reliable transportation to work Must have telephone or other reliable method of communicating with Restaurant Management Team and Teammates About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada.

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  • Assistant Manager
    Assistant Manager
    11 days ago
    $16–$18 hourly
    Full-time
    Brooklyn, New York

    The Assistant Manager supports the Assistant General Manager and General Manager in the daily responsibilities required to keep the business running smoothly. The Assistant Manager directs employees and ensures that work is being completed in a timely and effective manner. **REQUIRED NYC FOOD HANDLERS LICENSE. Job Expectations: The Assistant Manager performs Leadership, Management, and Organizational tasks while supervising fellow Teammates, monitoring their performance, to ensure they comply with company and safety policies, and delegate tasks appropriately. Duties: Follow the steps outlined in the DHC Training Program to learn and train new skills, duties, and responsibilities Abide by and enforce to the rules and direction given by the Restaurant Management Team and refrains from insubordination Communicate to their immediate Supervisor when additional training guidance and practice is needed Effectively and consistently does required Ops Walks and Q&A checks to correct areas of opportunity Organize shift schedules for Team Members and monitor attendance, tardiness, and time off Assign duties to specific Team Members based on role and skills Understand how each job responsibility impacts Guests, the Team, and overall Restaurant Operations and success Greet Guests, record orders, and serve food and beverages with a consistently positive and helpful attitude, including answering questions Ensure Shift Leaders and Team Members work together with their Teammates to prepare items on the DHC menu while following cooking instructions, safety procedures, and sanitary requirements Use specific kitchen machinery/equipment such as ice cream dispensers, fryers, warmers, etc. Ensure Restaurant cleanliness is conducted daily by delegating the clearing of tables, sweeping, and mopping floors, washing/sanitizing/disinfecting kitchen utensils and high touch-point areas, and servicing restrooms Handle Guests’ concerns and complaints professionally and calmly to resolve problems according to Restaurant Policy Maintain a neat and tidy appearance by wearing a uniform and adhering to the DHC Uniform Policy Are performance-oriented and performance driven; understand performance expectations and are aware of performance results Provide direction, supervision, and feedback to maintain levels of high productivity and Team morale Communicate Shift Leader and Team Member work performance to the Restaurant Management Team and appropriately address performance issues Train new and current Team Members Balance cash drawers and prepare cash deposits as assigned by the Restaurant Management Team Assist the Assistant General Manager & General Manager as directed Effectively plan, organize, and implement all daily operational routines and activities alongside the Shift Leader Complete all required administrative duties and daily paperwork including required checklists Supervise and perform closing and/or opening activities as directed by the Restaurant Management Team Establish an environment of trust to ensure honest, open, and direct communication Role model and set a positive example for the entire Team in all aspects of business and personnel practices Follows all company guidelines for food and cash controls; follows all cost control guidelines to maintain and minimize Restaurant costs; properly uses all products, supplies, and equipment facilities Communicate effectively with Shift Leaders, Team Members and Management to resolve any interpersonal issues as needed Requirements: Current student or high school diploma/GED preferred Must be at least 18 years old and fluent in English Certified in all stations as a Shift Leader following the DHC Training Program Flexibility to work nights, weekends, holidays, opening and closing shifts Ability to stand for long periods of time and work in a fast-paced environment Ability to bend and stoop and lift 50 - 75 lbs. comfortably Ability to work in close quarters and around heat Positive attitude while conducting any and all duties Commitment to Guest satisfaction. Looks at Restaurant Operations from a Guest’s point of view Effective communicator with co-workers and the Restaurant Management Team Excellent organization, planning, time management, delegation, and problem-solving skills Transportation & Accessibility: Must have reliable transportation to work. Must have telephone or other reliable method of communicating with Restaurant Management Team and co-workers About Dave's Hot Chicken Dave’s Hot Chicken was created by best friends Dave Kopushyan, Arman Oganesyan, and Tommy and Gary Rubenyan. Dave, a chef trained in Thomas Keller’s (French Laundry) organization set out to create the perfect Hot Chicken by searching, tasting, and frying. The four friends scrounged up $900 to put a tiny stand in an East Hollywood parking lot. The menu was simple, and the chicken was the star. And what chicken it is! Sourced and prepared to be the juiciest and most tender imaginable with each piece topped with Dave’s own mix of spices ranging from No Spice to “The Reaper.” Arman created Instagram buzz and the lines began to grow. Two nights later, Eater/LA showed up to see what the fuss was about. The next morning's headline read "East Hollywood's Late Night Chicken Stand Might Blow Your Mind." Almost instantly, the lines stretched around the block. A year later, the boys had the money to open a shop in a hip strip-mall with décor by local street artists, where the crowds continued to grow with wait-times of an hour and more. From there, the incredibly craveable “Hot and Spicy” varieties have created a cult following with rave reviews across the U.S. and Canada. INDMANAGE

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  • Assistant General Manager (AGM)
    Assistant General Manager (AGM)
    1 month ago
    $20–$30 hourly
    Full-time
    Downtown Jersey City, Jersey City

    Assistant Manager (Front-of-House) – Asian Restaurant | Jersey City, NJ Bilingual English/Chinese Preferred | Full-Time | 4,000 sq ft Full-Service Restaurant About the Company We are a fast-growing Asian fusion / Sichuan-American restaurant group with multiple large-format locations across New Jersey. Our Jersey City restaurant is a 4,000 sq ft full-service, high-volume operation with a full bar and a diverse customer base. We are seeking a Front-of-House Assistant Manager to support day-to-day operations. This is a FOH-only role — no kitchen management, no ordering, no inventory responsibilities. ⭐ Key Responsibilities (Front-of-House Only) • Support the General Manager with daily FOH operations, • Maintain strong hospitality standards and ensure excellent guest experience, • Handle customer questions, complaints, and service recovery, • Supervise FOH team members (hosts, servers, bussers, bar staff), • Assist with FOH opening and closing procedures, • Oversee dining room flow, table turns, cleanliness, and atmosphere, • Manage takeout & delivery pickup operations (UberEats), • Assist with POS, order accuracy, and cash handling, • Serve as the on-duty floor lead when GM is off-site, • ❌ This Role Does NOT Include (Important), • No back-of-house or kitchen management, • No ordering or supplier communication, • No inventory or food cost control, • No recruitment or onboarding responsibilities, • No staff training or scheduling, • No cooking or food prep, • ➡ This is a pure FOH leadership position., • ⭐ Qualifications, • 1+ year experience as Shift Leader, FOH Supervisor, Assistant Manager, or similar, • Strong communication and guest-service skills, • Reliable, professional, and comfortable in a fast-paced environment, • Ability to lead and support FOH staff, • Evening & weekend availability required, • Preferred / Bonus Skills (SEO Keywords Included), • Bilingual English/Chinese (Mandarin or Cantonese) – preferred but not required, • Experience in Asian cuisine, high-volume dining, or full-service restaurants, • Familiarity with bar operations is a plus, • Benefits, • Weekly pay, • Staff meal provided, • Stable and supportive work environment, • Growth path to General Manager, • Opportunity to work within an expanding multi-unit restaurant group, • ⭐ Schedule, • Full-time, • 5–6 days per week, • Evening & weekend shifts required

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  • Bar Manager
    Bar Manager
    2 months ago
    Full-time
    Park Slope, Brooklyn

    We are seeking an experienced and motivated Bar Manager to oversee daily bar operations, lead our team, and ensure an exceptional guest experience. With at least 5 years of bar management experience and a Food & Beverage certification, you will be responsible for maintaining high standards of service, product quality, and operational efficiency. Key Responsibilities Manage day-to-day bar operations, including opening/closing procedures. Train, supervise, and schedule bartenders and bar staff. Maintain inventory, place orders, and track stock levels to prevent shortages. Ensure full compliance with health, safety, and alcohol regulations. Create and update drink menus, including seasonal or specialty cocktails. Monitor bar costs, control wastage, and optimize profitability. Deliver excellent customer service and handle escalated guest concerns. Collaborate with kitchen and management teams to support overall venue success. Oversee cash handling, POS transactions, and daily sales reports. Maintain a clean, organized, and welcoming bar environment. Qualifications Minimum 5 years of bar management experience. Valid Food & Beverage certification. Strong leadership, communication, and team-management skills. In-depth knowledge of beverages, mixology, inventory control, and bar operations. Ability to work in a fast-paced environment and multitask effectively. Excellent customer service and problem-solving skills. Preferred Skills Experience with staff training and development. Knowledge of cost control and basic financial reporting. Creativity in developing new beverage offerings.

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  • Chef
    Chef
    2 months ago
    $70000–$120000 yearly
    Full-time
    Manhattan, New York

    Socarrat Paella Bar We are seeking a passionate and motivated Chef to lead our culinary team and manage all aspects of kitchen operations. In this role, you will ensure the smooth execution of all meal periods while maintaining superior food quality. This position offers significant opportunities for career growth. Key Responsibilities • Oversee daily kitchen operations, ensuring compliance with all policies, procedures, and service standards., • Manage food and labor costs effectively., • Maintain high standards of food preparation, presentation, and quality., • Collaborate with the culinary team to develop creative menus and ensure timely dish delivery., • Foster a positive work environment and maintain good communication within the team., • Uphold strict quality control, focusing on plate presentation and overall food quality., • Perform additional duties as required. Qualifications • Minimum of 3 years of experience in a kitchen environment; formal education is not required, but experience is essential., • Strong organizational and multitasking skills with a keen attention to detail., • In-depth knowledge of Spanish cuisine., • Excellent leadership, team management, and communication skills., • Ability to thrive in a fast-paced, high-pressure environment., • Flexible work schedule, including weekends and holidays., • Focused and capable of maintaining a positive kitchen atmosphere. There is potential for growth into higher culinary roles based on performance and meeting the necessary qualifications. If you’re ready to bring your culinary expertise and passion for food to our team, we’d love to hear from you!

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  • Store Manager
    Store Manager
    2 months ago
    Full-time
    New York

    About Fuzion Mixers At Fuzion Mixers, we bring flavor, fun, and creativity to events. Our mobile drinks-bar service transforms weddings, corporate functions, birthday parties, and private catering into unforgettable experiences. With a fully equipped bar, skilled bartenders, and a commitment to quality, we collaborate closely with clients to deliver custom cocktails, signature concoctions, and refreshing non-alcoholic mixes tailored to each event’s style Key Responsibilities - Operations Management o Oversee day-to-day operations of the mobile bar, ensuring each event runs smoothly. o Coordinate logistics — from setup and tear-down to transport, staffing, and inventory. o Maintain and manage bar equipment, supplies, and stock levels. - Team Leadership o Lead, train, and mentor the bartending and service team. o Schedule staff for events, manage shift assignments, and ensure proper staffing levels. o Maintain high standards of customer service, professionalism, and event presentation. - Client & Event Coordination o Work closely with clients to understand their vision, customize drink menus, and craft experiences that match their theme or preference. o Ensure that all event requirements are met, from drink selections to staffing and timing. o Act as the point of contact for clients during events, resolving issues and ensuring satisfaction. - Financial Management o Track and manage event budgets and expenses (drinks, labor, supplies). o Monitor profitability, margin, and cost control. o Assist in pricing strategy for bar services to optimize profitability while maintaining high quality. - Quality Assurance & Safety o Uphold the highest standards of beverage quality, presentation, and hygiene. o Ensure compliance with all relevant health, safety, and licensing regulations. o Conduct regular inventory audits, use-by-date checks, and waste control. - Marketing & Growth o Collaborate with leadership to identify opportunities to grow the business (new markets, event types, cross-promotions). o Represent Fuzion Mixers at events, trade shows, or client meetings if needed. o Collect and analyze feedback to improve service and streamline processes. Qualifications & Skills - Proven experience in event management, catering, or mobile bar operations. - Leadership experience: managing a team, scheduling, training. - Strong financial acumen — budget management, cost control, P&L responsibilities. - Excellent interpersonal and communication skills — client-facing experience preferred. - Passion for mixology, creativity in drink design, and knowledge of cocktail trends. - Ability to work flexible hours — evenings, weekends, and travel to event locations. - High attention to detail, strong organizational skills, and multitasking ability. - Valid bartending license or certification (if required by local laws). - Ability to lift and carry bar equipment, supplies (physical stamina). What We Offer - Competitive salary + performance-based incentives - Opportunity to shape and grow a unique mobile bar business - Hands-on role in creative menu design and event execution - Supportive, passionate team environment - Opportunities for professional development and industry networking

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