Trabajos director of restaurant operations en Miami, FloridaCrear alertas

We are Subway Headquarters! A dedicated team of professionals supporting thousands of franchisees around the globe. Sr. Manager, Gift Card Program - Miami, FL Ready to build what's next with one of the world's most iconic brands? Why Join Subway? At Subway, we are not standing still. We are building. This is a business focused on what matters most: growing franchisee profitability, strengthening our brand and creating long-term value. The people who thrive here are the ones who want to make a real impact. You will not just do the work. You will shape it. We move fast. We think like owners. We make decisions that matter. We hold ourselves to a high standard because what we do directly impacts thousands of franchisees around the world. If you bring energy, accountability and a bias for action, you will fit right in. We take the work seriously, but we also know the best results come from teams that support each other, celebrate wins and show up ready to build something better every day. This is your chance to be part of what's next. About the Role: This customer-centric role is responsible for day-to-day operational administration & marketing planning of the gift card portfolio; helping to develop, implement, manage and monitor all aspects of the programs for the purpose of deepening customer loyalty and driving optimal business results for the company. This position will report directly to the Senior Director, Loyalty & Gift Cards. Responsibilities include but not limited to: • Responsible for the gift card annual budget and overall P&L, • Build solid relationships internally with HQ stakeholders as well as franchisee community, along with external business partners such as 3rd party / retail brokers and other supporting vendors - such as online, B2B, • Engage frequently with Ops / Training / Guest Care teams to ensure they are well-supported and properly apprised of all program activities that could impact their daily business through proactive communications, • Manage all 3rd party marketing placement calendar and budget very tightly with a good understanding of ROIs and which programs should be repeated and which should not, • Help define the gift card strategy and build out the plan to execute those initiatives to promote portfolio growth, • Develop an annual calendar of promotions and marketing activities to help drive continued YOY program growth, • Lead / project manage new initiatives to ensure they are delivered on time, on budget and within scope seamlessly, • Take point on facilitating / coordinating teams to address any system issues that impede program performance and ensure they are resolved, and preventative measures are in place to remove likelihood of reoccurrence, • Proactively review and understand key metrics / performance observed about the program and make recommendations for improvements, • Help collect information to build executive recaps, periodic performance reviews and daily insights around program performance. Continue to drive awareness of the business impact gift cards has to increase adoption / support by franchisee community and other internal stakeholders, • Help implement Gift Card roadmap with all internal groups including definition/refinement of member benefits, technology requirements, and marketing communications, • Manage vendor / partner relationships and contracts. Assist in periodically conducting assessments of capabilities to ensure ideal partner or platform are in place., • Leverage and maximize existing partnerships and/or add new to propel business growth, • Assist in integrating gift card campaigns into the marketing calendar to drive sales. Assist in validating and optimizing campaigns through test and learn methods., • Support monitoring program trends related to suspicious or fraudulent activity being done by employees or Member/Guests, • Build and manage card production forecasts, always maintaining optimal levels and not-over producing that results in throw away product, • Evaluate gift card designs and make recommendations on changes that are needed to attract new buyers of the product, • Drive innovation of the program via internal and external partners by de fining new features / capabilities that increase likelihood or purchases and / or redemptions, • Point person for subject matter related questions, issues or assistance Qualifications (some examples listed below):, • Bachelor's degree, or equivalent, • 5 years+ of experience, proven in marketing and operations for nationally scaled gift card programs, • Solid understanding of gift card financial mechanics and budget management, • Experience with 3RD party / retail brokers / other external gift card partners, • Restaurant and franchise experience are preferred, • Project management, large-scale planning and ability to lead cross-functional projects are required, • Critical thinker and sound decision maker that can also manage through crisis situations, • Ability to collaborate and influence team members to get, • Passionate, customer-centric mentality that challenges the status quo to drive exceptional experiences for Members / Guests, • Build solid relationships with internal business partners and external vendors What do we offer?, • Insurance Plans (Medical, Life), • Pension/401K/RSP (country specific), • Competitive Bonus, • Mobility Allowance, • Tuition Reimbursement, • Company Holidays, • Volunteering time, • And More..... Compensation: The base pay range for this role is $120,900 - 151,100 USD annually. Pay within this range will be determined in good faith based on job-related factors, which may include skills, experience, education/training, location, and internal equity. The Company is only considering applicants who are currently authorized to work in the country the position is based. AA/EOE/D/V

Senior Director of Operations Miami, FL Circa $200,000 Base + Bonus + Benefits We are partnering with an exciting and highly successful international hospitality brand as they prepare for significant expansion across the United States .As part of this growth, they are seeking a Senior Director of Operations to serve as a key member of the executive leadership team. While the title is Senior Director, this is very much a VP-level role with responsibility for helping build, scale, and lead the U.S. operation .This is a rare opportunity to join a brand at the ground-floor stage of its U.S. growth. The successful candidate will play a critical role in everything from pre-opening strategy and development meetings to recruiting leadership teams, launching venues, building operational infrastructure, and supporting future expansion .We're looking for a proven hospitality leader from top restaurant groups, luxury hospitality brands, or acclaimed fine dining operators who understands both the strategic and hands-on side of growing a business .What You'll Be Doin • gLeading operational strategy and execution for U.S. expansio, • nOverseeing multiple openings from site development through launch and stabilizatio, • nBuilding operational systems, standards, and best practice, • sPartnering with ownership, culinary leadership, development, and design team, • sRecruiting, mentoring, and developing senior leadership team, • sDriving guest experience, service standards, and operational excellenc, • eManaging budgets, forecasting, KPIs, and overall business performanc, • eCreating scalable systems to support aggressive growth plan, • sHelping shape the long-term vision and culture of the brand in North Americ aWhat We're Looking Fo • rSenior multi-unit leadership experience within fine dining, luxury hospitality, or highly regarded restaurant group, • sProven experience opening new locations from start to finis, • hStrong understanding of both operational and commercial performanc, • eExperience leading large teams and developing future leader, • sHighly hands-on leadership style with an entrepreneurial mindse, • tStrong financial acumen and experience managing multi-million-dollar P&L, • sPassion for hospitality, people development, and building great businesse s

Job DescriptionJob Summary The Restaurant Manager will oversee and manage the daily operations of the restaurant. Supervisory Responsibilities: • Hires and trains restaurant staff., • Organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Handles discipline and termination of employees in accordance with restaurant policy.Duties & Responsibilities, • Achieve company objectives in sales, service, safety, quality, and appearance of restaurant., • Partnering with Director of Operations and General Manager to develop and implement marketing and up-selling initiatives to promote restaurant food and beverage and services and to maximize overall revenue., • Monitor and assess product, service, and satisfaction trends, evaluate, and address issues and make improvements accordingly., • Ensure restaurant atmosphere is making guests feel welcome and are given responsive, friendly, and courteous service at all times., • Communicate in a polite and professional manner with our guests and coworkers, while creating a positive and productive working environment as well as holding the team accountable to expected results and standards., • Responsible for maintaining food production standards as per the Graziano’s Manual and Specifications., • Collaborate closely with Director of HR in recruiting and developing team members, as well as providing supervision and professional development, conducting counseling, performance evaluations and delivering recognition and reward., • Ensure to minimize costs including food, beverage, supply, utility, and labor costs. Making every attempt to limit waste, always concerned with food preparation and consistency., • Ensure cash handling procedures in accordance with restaurant policies., • Overview all required paperwork, including forms, reports, schedules are organized and completed in timely manner., • Review each location scheduled labor to ensure alignment with companies’ objectives and ensure restaurant manager anticipates business activity while ensuring that all positions are staffed as needed and labor cost objectives are met., • Knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guest., • Fill in where needed to ensure guest service standards and efficient operations., • Performs other duties as assigned.Required Skills/Abilities:, • Strong supervisory and leadership skills., • Excellent interpersonal skills with a focus on customer service., • Excellent time management skills., • Excellent organization skills and attention to detail., • Familiarity with food handling, safety, and other restaurant guidelines., • Proficient with Microsoft Office Suite or related software., • Education and Experience:Education and Experience:, • High school diploma or equivalent required., • Previous restaurant experience required; management experience preferred., • Successful completion of corporate training program required.Physical Requirements:, • Prolonged periods standing and walking., • Ability to traverse all parts of the restaurant quickly., • Must be able to lift up to 25 pounds at times., • May be required work in excessive heat and cold in association with the kitchen environment. Graziano’s Group is a drug-free workplace. As a condition of employment, candidates may be required to successfully complete a drug screening prior to starting employment and/or during the course of employment as permitted by law.

Job DescriptionSalary: $55,000 - 65,000 Quarterly Bonuses! Benefits: Medical, Dental, Vision, Life, STD, LTD. Matching 401K. Paid time off (Vacation), Personal days, Sick days. Yearly shoes credit. Uniform, Meals Position Summary: • An MCA Manager is responsible for assisting the GM in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results., • Specialty areas of focus may be designated to an MCA Manager such as Bar Manager, Market Manager, Commissary Manager, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility. Responsibilities: • Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees, • Attend and contribute to management meetings as required, • Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff, • Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner, • Record deliveries; receive and reconcile inventories with purchase orders, • Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving, • Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation, • Suggest and implement strategies that can lead to increased revenue, • Ensure all cash payments are received, recorded and a receipt is provided to the customer, • Ensure that an end of night report is completed to ensure correct recording of all transactions, • Ensure that all cash items are balanced and accounted for daily, • Ensure cash handling of register, deposits and safe, • Ensure the restaurant, market, and bar are always kept to a high level of cleanliness, • Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented, • Monitor and ensure orientation, training, development and performance management of supervisors and crew, • Assist staff when required at busy periods, • Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget, • Assess employee/supervisor strengths and career development, • Ensure that all staff are punctual and attired correctly, • Meet with problem performers regularly and discuss/document areas of improvement, • Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures, • Ensure that menu briefings and quizzes are carried out regularly with all staff, • Work closely, and communicate with the GM to always ensure a smooth operation, • Ensure all work is carried out in compliance with Health & Safety regulations, • Communicate staff performance issues, training, and development needs to GM on a regular basis, • Maintain a high level of service for all guests, • Deal with complaints in an efficient and courteous manner, • Communicate any service/guest issues to the GM, • Perform any other duties as directed by the GM, • Maintains total accountability including labor cost, budgets, and projections, • Maintains food and beverage costs per budgetary standards, • FOH/BOH repair, light bulb replacement, general organization, and cleanliness, • Perform safety inspections and document results and shortfalls, • Responsible for ensuring all storerooms and loading areas are clean and always organized Qualifications • Associate degree or equivalent in Hospitality, Business or Culinary Arts, • Minimum 3 years supervisory/assistant manager experience, preferably full-service restaurants, • Knowledge of marketing techniques and impact on business results, • Experience in guest relations, negotiations, and complaint handling, • Excellent verbal and written communication skills, • Commitment to service of customers, staff, co-workers, and management, • Demonstrated leadership ability; ability to lead by example, • High integrity and honesty, • High Work Ethic, passion, and commitment, • Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays, • Demonstrated coaching and development skills, • Ability to train and delegate, • Follow through and dependability, • Adherence and modeling of all MCA policies and procedures, • Knowledge and commitment to safety and food sanitationHealth Department approved Food Handler Manager Certification Powered by JazzHR TaLGeHyuN7

Job Description ROLE AND RESPONSIBILITIES Position Summary: An MCA Assistant Manager is responsible for assisting the Manager in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results. Specialty areas of focus may be designated to an MCA Assistant Manager such as Bar, Market, Commissary, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility. Responsibilities: Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees. Attend and contribute to management meetings as required. Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff. Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner. Record deliveries; receive and reconcile inventories with purchase orders. Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving. Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation. Suggest and implement strategies that can lead to increased revenue. Ensure all cash payments are received, recorded and a receipt is provided to the customer. Ensure that an end of night report is completed to ensure correct recording of all transactions. Ensure that all cash items are balanced and accounted for daily. Ensure cash handling of register, deposits and safe. Ensure the restaurant, market, and bar are always kept to a high level of cleanliness. Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented. Company DescriptionMaster ConcessionAir, LLC began in 1994 as an ACDBE Food & Beverage JV partner in Miami International Airport. Immediately its co-founders realized the formula for success was not only to operate its own locations, but also to exceed the travelers’ expectations, and so their mission statement was born, “Serving the World, One Guest at a Time”. Throughout the past 32 years, our seasoned executive management team acquired an extensive understanding of the airport industry trends, expectations, as well the current and future evolution of the travel experience. The team has over 200 years of combined experience in North America and abroad, both as founding owner-operators, specialty retailers, and developers of all types of food and beverage services in the restaurant industry, including celebrity chefs, franchised and proprietary restaurant brands, Quick Service Restaurants (“QSR”), Fast Casual, Polished Casual Dining, Full-Service Bars, and Fine Dining. We define the airport as an extension of the traveler’Master ConcessionAir, LLC began in 1994 as an ACDBE Food & Beverage JV partner in Miami International Airport. Immediately its co-founders realized the formula for success was not only to operate its own locations, but also to exceed the travelers’ expectations, and so their mission statement was born, “Serving the World, One Guest at a Time”. \r\n\r\nThroughout the past 32 years, our seasoned executive management team acquired an extensive understanding of the airport industry trends, expectations, as well the current and future evolution of the travel experience. The team has over 200 years of combined experience in North America and abroad, both as founding owner-operators, specialty retailers, and developers of all types of food and beverage services in the restaurant industry, including celebrity chefs, franchised and proprietary restaurant brands, Quick Service Restaurants (“QSR”), Fast Casual, Polished Casual Dining, Full-Service Bars, and Fine Dining. \r\n\r\nWe define the airport as an extension of the traveler’

Job DescriptionManager Are you looking for the best job you'll ever have? All PDQ Managers must have Guest hospitality top of mind, this includes ensuring Guests are taken care of quickly, efficiently and in a manner that will make them want to return! Our Managers enjoy being part of a team and taking care of People while adhering to all PDQ policies and procedures. We like to have fun and are looking for magnetic Managers to join our team. We are People Dedicated to Quality & We are People Obsessed with Delighting our GuestsÆ Cravings! Requirements: We are hiring a Restaurant Manager at our PDQ restaurant at this location! As a part of the PDQ Team we offer: • Career Development and Growth Opportunities, • Medical, Dental, Vision, • Vacation, • Competitive pay with monthly bonus program, • Comprehensive training program, • Master Class Leadership Training - Learn from some of the best Leaders in the business! We are looking for people who have a passion for Guest service and providing a great Team Member experience. Successful restaurant managers (RM) have been in roles such as shift managers or assistant restaurant managers (AM) for 2+ years and have worked in other quick service restaurants. The manager assists the Operating Director in providing direction, training and the skill to ensure that the GuestsÆ expectations are exceeded, Team Members are treated fairly and with respect and that each shift reaches its business goals. A PDQ Manager: • Has excellent people and Guest service skills, • Is fully proficient in all aspects of the kitchen., • Manages both Front and Heart of the House operations., • Relentlessly focuses on quality and making sure we meet or exceed our standards., • Is responsible for all product ordering and receiving., • Is responsible for scheduling and running efficient shifts of Team Members, • Is able to read, interpret and positively impact P&L statements., • Operates the business in accordance with strict PDQ standards., • Cultivates a diverse culture for our Team Members where they are safe, secure and free from harassment, • Coaches and teaches our Team Members while recognizing and rewarding performance as well as effort.

Job Description Overview Opportunity: Food and Beverage Supervisor Supervise the daily operations of food and beverage outlets and services including food quality, customer satisfaction, associate schedules and their performance in accordance with established restaurant and guest service standards. Potential Career Path Food and Beverage Manager - Food and Beverage Director Essential Job Functions • Interview, select, train, schedule, coach and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Monitor product quality and guest satisfaction in food and beverage outlets and services, ensuring food quality is consistent, appealing, and prepared to guest specifications., • Ensure the restaurant and other F&B services comply with sanitation and safety standards for guests and associates., • Interact with guests to obtain feedback on quality of service and food in outlet., • Perform service functions during periods of high volume or staffing shortages., • Assist with maintaining proper par levels and inventories of food and beverage supplies such as linen, glassware, silverware, china, condiments, etc., • Ensure staff abides by all State, Federal and Corporate requirements pertaining to serving alcoholic beverages., • Ensure all equipment is in working order; report malfunctions and follow up on repairs., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Position Requirements • Minimum one year of experience in supervisory role in a restaurant or banquet setting, coupled with food service background at the a server level required., • Knowledge of bar service and liquor inventory controls required., • Experience with Micro’s point of sales system strongly preferred. Work Environment and Context • Work schedule varies and may include working varied shifts, holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 50 pounds, bending and reaching, stooping, kneeling, or crouching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Town Center supervisor, which includes This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. The Town Center Supervisor’s primary responsibility is the supervision of the Restaurants/Bar /Pool at Fisher Island Club Town Center, to ensure that the club’s high standards are achieved and maintained within budgetary limitations. The ideal candidate will be an inspirational role model by his/her team members and is a top professional in the field with a passion for the service. This includes all practices, procedures, training and guest satisfaction levels. A procedural approach to managing the entire beach club must be employed, utilizing modern supervision principles as well as incorporating technological innovations where practical in order to deliver top quality guest service. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness and honesty. These are our core values that we will live by in our daily interaction with all our external and internal members, guests and customers. Nature and Scope: • The incumbent reports directly to the Director of Town Center Operations and Senior Food & Beverage Manager for Town Center . The major trust of the position is to create and maintain a professional restaurant operation and control expenses relative to the operation. Duties and Responsibilities: • Lead by example utilizing a “hands-on” approach to management., • Establish and develop a highly motivated, front of house team with the highest ethical standards that delivers a memorable service and product., • Facilitate an environment in which team members are comfortable utilizing the open-door policy, • Trains, supervises, schedules and evaluates the work of the front of house staff at the assigned outlet, • Plans menus with Sous Chef, Director and Senior Food & Beverage Manager of Town Center Operations for special occasions and events, • Ensures that high standards of sanitation, personal appearance and hygiene, cleanliness and safety are maintained throughout all club areas at all times, • Safeguards all food-preparation employees by implementing training to increase their knowledge about safety, sanitation and accident-prevention, and overall restaurant operation principles, • Uphold and maintain standard service techniques, food and beverage presentation that help to assure consistently high quality and to minimize cost; exercises portion control for all items served and assists in establishing menu selling prices, • Prepares necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met, • Hosts Daily Stand-Up meetings and attends Food and Beverage staff and management meetings, • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for, • Maintains the dining room reservation system, • Implements an ongoing marketing program to increase dining room business, • Consults with the Senior Food & Beverage Manager of Town Center Operations about all aspects of the club operation, • Directly supervise employees serving members and guest to the LQA standards, • Evaluates service to ensure that quality provided meets the LAQ standards are consistently attained, • Interacts with applicable staff members to assure that service consistently exceeds the expectations of members and guests, • Develop and maintain good communication and work relationships in all areas of the club, • Assist in development of policies and procedures to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology, • Assist with recruiting; evaluates job performance of service staff; coaches, rewards and disciplines staff in a fair and within legal compliance, • Establishes and maintains a regular cleaning and maintenance schedule for all front of house areas and bar, • Motivates, builds morale, and provides professional development opportunities for all service staff including cross-training, • Maintain a 90% presence on the dining and bar areas during service, touching tables, follow-up on special request, welcome members and inquire about experience, • Executes safety training programs; manages OSHA-related aspects of kitchen safety and maintains; report unsafe working conditions immediately., • Liaise with government regulating agency i.e. Health Inspector as necessary Minimum Qualifications: • Bachelor’s degree in Hospitality Management degree and two years luxury service and management experience; or, • Minimum of two to three years’ experience as a Manager/Assistant in a medium size (250+ rooms) high volume, 3 meal restaurants in luxury hotel or resort. Licenses and Special Permits: • Alcoholic beverage certification, • Food safety certification. Knowledge, skills and abilities: • Strong interpersonal, managerial and leadership skills required, • Strong organizational and time management skills required, • Ability to manage change effectively, • Ability to conceptualize the mission, • Clear, concise written and verbal communication skills, • Experience making presentations in front of groups, • Track record promoting an atmosphere of teamwork, • Experience communicating, training, and managing multi-lingual staffs, • Instill a guest service “can-do” attitude in all employees, • Experience training and developing employees with limited experience, • Coach employees how to resolve and de-escalate conflicts in a calm and organized manner, • Strong customer service and reasoning skills, • Strong and creative problem-solving skills with exceptional detail in follow-up, • Strong budgetary, projections, and cost control skills, • Follow/enforce company policies and procedures, • Ability to quickly evaluate alternatives and decide on a plan of action, • Teach suggestive selling techniques, • Juggle and balance needs of the organization Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and guests, • Pride in your work by creating positive energy, excitement and fun, • Demonstrate positive behaviors; smiling, being polite and courteous, • Able to develop a camaraderie with team members Working Conditions: • Ability to work odd hours, nights, weekends and holidays, • Ability to work under pressure and handle stress Physical demands and abilities: • Work is not performed in an office environment and requires extended periods of walking and or standing., • Regularly required to use hands to finger, handle or feel, reach with hands and arms and talk or hear, • Regularly lift and/or move objects 10-50lbs occasionally lift and/or move objects that weigh more than 50 lbs., • Frequently required to stand, walk, stoop, kneel, crouch or crawl, • Occasionally required to sit and climb or balance, • Specific vision abilities required for this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust and focus This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, workload, rush jobs, emergencies, or technological developments) change.

Job DescriptionJob Summary The Restaurant Manager will oversee and manage the daily operations of the restaurant. Supervisory Responsibilities: • Hires and trains restaurant staff., • Organizes and oversees the staff schedules., • Conducts performance evaluations that are timely and constructive., • Handles discipline and termination of employees in accordance with restaurant policy.Duties & Responsibilities, • Achieve company objectives in sales, service, safety, quality, and appearance of restaurant., • Partnering with Director of Operations and General Manager to develop and implement marketing and up-selling initiatives to promote restaurant food and beverage and services and to maximize overall revenue., • Monitor and assess product, service, and satisfaction trends, evaluate, and address issues and make improvements accordingly., • Ensure restaurant atmosphere is making guests feel welcome and are given responsive, friendly, and courteous service at all times., • Communicate in a polite and professional manner with our guests and coworkers, while creating a positive and productive working environment as well as holding the team accountable to expected results and standards., • Responsible for maintaining food production standards as per the Graziano’s Manual and Specifications., • Collaborate closely with Director of HR in recruiting and developing team members, as well as providing supervision and professional development, conducting counseling, performance evaluations and delivering recognition and reward., • Ensure to minimize costs including food, beverage, supply, utility, and labor costs. Making every attempt to limit waste, always concerned with food preparation and consistency., • Ensure cash handling procedures in accordance with restaurant policies., • Overview all required paperwork, including forms, reports, schedules are organized and completed in timely manner., • Review each location scheduled labor to ensure alignment with companies’ objectives and ensure restaurant manager anticipates business activity while ensuring that all positions are staffed as needed and labor cost objectives are met., • Knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guest., • Fill in where needed to ensure guest service standards and efficient operations., • Performs other duties as assigned.Required Skills/Abilities:, • Strong supervisory and leadership skills., • Excellent interpersonal skills with a focus on customer service., • Excellent time management skills., • Excellent organization skills and attention to detail., • Familiarity with food handling, safety, and other restaurant guidelines., • Proficient with Microsoft Office Suite or related software., • Education and Experience:Education and Experience:, • High school diploma or equivalent required., • Previous restaurant experience required; management experience preferred., • Successful completion of corporate training program required.Physical Requirements:, • Prolonged periods standing and walking., • Ability to traverse all parts of the restaurant quickly., • Must be able to lift up to 25 pounds at times., • May be required work in excessive heat and cold in association with the kitchen environment.

Job Description Location: JW Marriott Miami | 1109 Brickell Ave, Miami Florida 33131 USA Belong • Be a part of an inclusive environment, • Be your authentic self, • Be a part of something bigger than you, • Be a part of a community far beyond our walls You deserve a career that fulfills your purpose. You deserve to dream without limits. Be a part of something bigger than yourself. Be inspired by what’s possible and discover your own future. Begin your purpose, belong to a community, and become the best version of you. Compensation: Salary Schedule: Full-Time Position Type: Management Benefits • Health Insurance, • Dental and Vision, • Paid Time Off, • 401K, • Parking and Metro Reimbursement, • Travel Perks and Benefits, • Recognition and Rewards, • Growth Opportunities, • Holiday pay, • Free Meals, • Free uniforms, • Free life insurance, • Free short-term disability, • Exclusive Discounts via LifeMart, • …and much more! JOB SUMMARY Management position that is responsible for the daily operations in Restaurants/Bars, Lounge and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars, Lounge and Room Service Departments, where applicable. Responsibilities include ensuring guest and associate satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed. JOB SPECIFIC TASKS • Interacts with guests to obtain feedback on product quality and service levels., • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met., • Ensures all associates have proper supplies, equipment and uniforms., • Empowers associates to provide excellent customer service within guidelines., • Handles associate questions and concerns., • Handles guest problems and complaints, seeking assistance from supervisor as necessary., • Monitors associates to ensure performance expectations are met., • Provides feedback to associates based on observation of service behaviors., • Strives to improve service performance., • Sets a positive example for guest relations., • Assists in the review of comment cards and guest satisfaction results with associates., • Supervises daily shift operations., • Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager., • Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels., • Meets and greets guests., • Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results., • Ensures compliance with all restaurant policies, standards and procedures., • Monitors alcohol beverage service in compliance with local laws., • Manages to achieve or exceed budgeted goals., • Supervises on-going training initiatives., • Performs all duties of restaurant associates and related departments as necessary., • Opens and closes restaurant shifts., • Uses all available on the job training tools for associates., • Communicates performance expectations in accordance with job descriptions for each position., • Coaches and counsels associates regarding performance on an on-going basis. Our Mission We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community. Our Vision To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative, and unique hotel experiences while developing our communities. Our Core Values We Inspire People We Embrace Innovation We Pursue Accountability SOCIAL MEDIA SITES Marriott Careers: https://www.youtube.com/user/MarriottJobs JW Marriott Miami Website: https://www.marriott.com/hotels/travel/miajw-jw-marriott-miami/ Instagram: https://www.instagram.com/jwmarriottmiami/?hl=en Facebook: https://www.facebook.com/JWMarriottHotelMiami/ Twitter: https://twitter.com/jwmarriottmia?lang=en Maps: https://www.marriott.com/hotels/maps/travel/miajw-jw-marriott-miami/ E-VERIFY MDM Hotel Group participates in the Electronic Employment Eligibility Verification Program. MDM Hotel Group is an equal opportunity employer committed to hiring a diverse workforce and sustaining an inclusive culture. MDM Hotel Group does not discriminate based on disability, veteran status, or any other basis protected under federal, state, or local laws.

Job Description Job Title: Food and Beverage Pool Manager Department: Food & Beverage Reports To: Director of F&B FLSA Status: Non-Exempt SUMMARY: The Food & Beverage Pool Manager is responsible for overseeing all poolside food and beverage operations, ensuring exceptional service to guests while maintaining strong financial performance, operational efficiency, and cleanliness standards. This is a hands-on leadership role responsible for managing staff, coordinating with other departments, maintaining sanitation and safety standards, and ensuring the pool area, bar, and towel stations are consistently clean, organized, and guest ready. The Manager is accountable for service execution, staff development, inventory control, and the overall presentation of the pool area. RESPONSIBILITIES: • Oversee daily operations of the poolside food and beverage outlet., • Supervise, train, coach, and discipline pool servers, bartenders, and support staff., • Create and manage staff schedules with appropriate coverage based on business needs., • Ensure all service standards, policies, and procedures are consistently followed., • Lead by example by working as a bartender and/or server when operationally necessary., • Handle guest concerns, complaints, and conflict resolution in a professional manner., • Manage inventory, product ordering, and cost control for poolside operations., • Monitor financial performance and identify opportunities to improve revenue, efficiency, and guest satisfaction., • Ensure the pool area, bar area, towel stations, and surrounding spaces are clean, organized, and well-maintained at all times., • Perform and oversee cleaning duties, including: Washing, folding, stocking, and maintaining pool towels, Cleaning and organizing the bar area, • Maintaining cleanliness of the pool deck, furniture, and service stations, • Ensuring trash removal and proper sanitation throughout the pool area, • Ensure compliance with all health, safety, and sanitation regulations., • Coordinate with Engineering, Housekeeping, and other departments to address maintenance, safety, and cleanliness needs., • Identify areas of opportunity and implement improvements to service, operations, and guest experience., • Ensure all safety precautions are followed by staff while performing duties. QUALIFICATIONS: • Minimum 3 years of Food & Beverage experience., • Cash handling experience necessary., • Familiarity with restaurant management software (POS)., • Strong customer service skills., • Flexibility to work in shifts, including weekends, evenings, and holidays., • Strong organizational skills and attention to detail., • Excellent communication skills. EDUCATION: • High School degree, GED or Equivalent. LANGUAGE SKILLS: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions. • Manual dexterity., • Standing for extended periods, lifting, and carrying heavy items., • Fine motor skills., • Sense of smell and taste., • Stress management., • Physical agility. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

The Noble 33 Hospitality and lifestyle company is seeking a General Manager for Sparrow Italia - MIAMI! Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The General Manager position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. The General Manager is responsible for leading, educating, motivating, and energizing the team. The General Manager leads the FOH team and delivers exceptional, unforgettable guest experiences to every guest every time! This position is also responsible for the restaurant and outlets' entire operation and financial performance. The General Manager must communicate information effectively to staff and the Director of Operations. Duties & Functions: • Staff and Lead Operations & Culinary Team, • Ensure all processes for venue management are in place and executed on daily basis, • Ensure venue is always up to code with State & Federal regulatory bodies, • Ensure all venue managers are appropriately trained and up to date with current procedures, • Complete all administrative duties as outline and assigned by Director of Operations, • Ensure OpenTable/Reservation Systems are properly setup and running at all times, • All Maintenance issues reported and handled in timely manner, • Ensure all service standards are maintained with hospitality focus, • Ensure all guests are attended to and treated with utmost respect by all departments, • Ensure all food menu items are presented consistently, accurately, and with integrity, • Ensure all beverage menu items are presented consistently, accurately, and with integrity, • Assist in developing new ideas for service standards, food & beverage menu items, as well as guest relations., • Ensure venue is always up to Brand Standards and in “Mint Condition”., • Participate in all weekly Marketing & Business Development meetings., • Ensure proper pars and inventory management systems are in place, keep active/running total/par, • P & L Responsibility and Reporting., • Ensure Tips are properly handled and distributed by staff and management. Specific Job Knowledge & Skills: • 5+ years of experience., • Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must be organized, self-motivated, and proactive with a strong attention to detail, • Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required, • Strong understanding of cost and labor systems that lead to restaurant profitability., • Strong communication and leadership skills., • Bachelor’s degree (or equivalent) in business management or related field., • Experience in conducting performance evaluations., • Working knowledge of human-resources processes., • Experience hiring, training, and mentoring a diverse large hourly FOH staff., • Proven ability to work well under pressure and adapt quickly to change., • A positive and self-motivated disposition with a commitment to excellence and team success. Physical Abilities: • Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Stand, sit, or walk for an extended period of time or for an entire work shift., • Reach overhead and below the knees, including bending, twisting, pulling, and stooping. Benefits: • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Executive Sous Chef – Luxury Caribbean Resort Location: Bahamas Property Type: International Major Luxury Hotel & Resort Department: Culinary Operations Reports To: Executive Chef An exceptional opportunity exists for an accomplished and highly experienced Executive Sous Chef to join the culinary leadership team of a prestigious luxury resort in the Caribbean. This world-class property is renowned for its elevated hospitality standards, state-of-the-art culinary facilities, diverse international dining concepts, and uncompromising commitment to culinary excellence. The ideal candidate is a polished and highly disciplined culinary leader with extensive luxury hotel experience, exceptional operational expertise, and a passion for delivering world-class dining experiences across multiple venues. This individual must possess the leadership maturity, culinary sophistication, and operational strength required to support one of the Caribbean’s premier luxury resort destinations. We are seeking a refined culinary professional with an extensive background in large-scale luxury hotel operations, ideally gained within internationally recognized five-star resorts, Michelin-starred environments, or globally acclaimed fine dining establishments. The successful candidate will bring strong operational leadership, advanced culinary expertise across multiple cuisines, and proven experience managing complex multi-outlet food operations at the highest level. The Executive Sous Chef will serve as the key operational partner to the Executive Chef, overseeing day-to-day culinary execution across multiple restaurants and outlets while ensuring consistency, innovation, quality, and exceptional guest experiences throughout the resort. Key Responsibilities: • Assist the Executive Chef in directing all culinary operations across multiple restaurants, fine dining venues, lounges, banquet operations, and specialty outlets., • Lead daily kitchen operations in a high-volume luxury environment while maintaining Michelin-star-level quality, presentation, and consistency., • Ensure seamless coordination and execution across all culinary outlets, maintaining the highest standards of food quality and guest satisfaction., • Supervise and support Executive Sous Chefs, Sous Chefs, Chef de Parties, and kitchen brigades throughout the property., • Maintain operational excellence during peak service periods, VIP functions, special events, and large-scale banquets., • Support menu development and culinary innovation across international and world cuisine concepts., • Uphold elevated standards in flavor profiles, plating presentation, ingredient sourcing, and modern culinary techniques., • Ensure all culinary offerings align with the luxury positioning and reputation of the resort., • Collaborate with outlet chefs to drive creativity, consistency, and continuous improvement throughout all dining experiences., • Mentor, coach, and develop culinary teams to achieve exceptional performance and professional growth., • Foster a disciplined, respectful, and high-performing kitchen culture focused on excellence and accountability., • Participate in recruitment, succession planning, training, and performance evaluations for culinary staff., • Promote strong communication and collaboration between culinary, stewarding, purchasing, and front-of-house teams., • Ensure strict adherence to all HACCP, sanitation, food safety, and occupational health standards throughout the property., • Conduct regular inspections to maintain cleanliness, organization, and operational readiness in all kitchen areas., • Assist in managing food costs, labor costs, inventory control, and waste reduction initiatives., • Monitor kitchen productivity and operational efficiencies while maintaining uncompromising quality standards., • Ensure proper receiving, storage, rotation, and quality control of all food products. Required Qualifications & Experience: • Minimum 8–12 years of progressive culinary leadership experience within luxury hotels, international resorts, or globally recognized fine dining establishments., • Previous experience as an Executive Sous Chef or senior culinary leader within:, • Luxury five-star hotels or resorts, • Multi-restaurant properties, • Michelin-starred or Michelin-quality culinary environments, • High-volume luxury food & beverage operations, • Proven experience overseeing multiple culinary outlets simultaneously within large-scale hotel operations., • Extensive expertise in international cuisine, fine dining standards, and modern culinary techniques., • Strong leadership presence with exceptional organizational, communication, and team management skills., • Demonstrated ability to perform successfully in demanding, fast-paced luxury hospitality environments., • HACCP Certification required., • Culinary diploma, degree, or recognized professional culinary certification preferred., • Experience working within internationally recognized luxury hospitality brands., • Caribbean or remote island resort experience considered an asset., • Strong understanding of luxury guest expectations and ultra-premium service standards., • Ability to inspire and lead large multicultural culinary brigades. Compensation: Competitive executive compensation package, housing assistance, and expatriate benefits where applicable. Please forward your resume in English to brian@renardinternational.com Regards, Brian Brian Renard, Executive Director of Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS 601 – 121 Richmond Street West Toronto, ON Canada M5H 2K1 Tel.: 416-364-8325, ext. 226 Email: brian@renardinternational.com Websites: Recipient of the 31st Annual Pinnacle Awards: "Hotelier Magazine, 2019 Supplier of the Year" _

Senior Sous Chef – Luxury Bar & Grill / Western Cuisine Restaurant at a luxury hotel in the Bahamas We are seeking an accomplished and highly driven Senior Sous Chef to join the culinary leadership team of a prestigious luxury hotel and resort recognized internationally for its elevated dining experiences, vibrant Bar & Grill concept, and exceptional guest service standards. This role is designed for a culinary professional with a proven background in high-volume premium dining environments, ideally gained within Celebrity Chef restaurants, Michelin-starred establishments, internationally recognized luxury hotels, or award-winning fine dining operations. The successful candidate will possess refined culinary expertise in modern Western cuisine, strong operational leadership, and the ability to execute consistently at the highest level within a fast-paced, luxury hospitality setting. The Senior Sous Chef will support the Executive Chef in leading all back-of-house culinary operations while ensuring excellence in food quality, consistency, team leadership, sanitation, profitability, and guest satisfaction. Key Responsibilities • Oversee daily kitchen operations across the Bar & Grill and Western cuisine outlets, ensuring seamless execution during high-volume service periods., • Maintain exceptional culinary standards with a strong focus on presentation, flavor profiles, consistency, and premium ingredient utilization., • Lead, motivate, and mentor kitchen brigades while fostering a culture of professionalism, accountability, and continuous improvement., • Collaborate with the Executive Chef on menu development, seasonal offerings, signature dishes, and innovative culinary concepts aligned with luxury hospitality standards., • Ensure all dishes are executed according to established recipes, specifications, and plating standards., • Monitor and manage service flow to maintain efficiency and excellence during peak operating periods., • Uphold strict compliance with food safety, HACCP, sanitation, and occupational health & safety standards. Candidate Profile • Minimum 5–8 years of progressive culinary leadership experience in luxury hotels, upscale restaurants, or internationally recognized dining establishments., • Previous experience as a Senior Sous Chef or Sous Chef within:, • Michelin-starred restaurants, • Celebrity Chef concepts, • Luxury hotel brands, • High-volume fine dining or premium Bar & Grill operations, • Extensive expertise in Western cuisine, premium grilling techniques, steakhouse operations, and contemporary culinary trends., • Strong background managing high-volume service without compromising quality or presentation standards., • Exceptional leadership, communication, and organizational skills., • Proven ability to lead multicultural kitchen brigades in demanding service environments., • Solid understanding of financial controls, food costing, inventory management, and labor planning., • Culinary degree, diploma, or recognized professional culinary certification preferred., • Food Safety & HACCP certification required. Compensation: Salary plus company benefits. Please forward your resume in English to brian@renardinternational.com. Regards, Brian Brian Renard, Executive Director of Recruitment RENARD INTERNATIONAL HOSPITALITY SEARCH CONSULTANTS 601 – 121 Richmond Street West Toronto, ON Canada M5H 2K1 Tel.: 416-364-8325, ext. 226 Email: brian@renardinternational.com Websites: Recipient of the 31st Annual Pinnacle Awards: "Hotelier Magazine, 2019 Supplier of the Year" _

Job DescriptionWhy Join Our Team? • Industry-Leading Compensation:, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 15% of base salary in bonus opportunities, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP), • Commuter and Dependent Care Benefits What You’ll Do The Assistant General Manager is responsible for overseeing daily operations, driving financial performance, and maintaining a high-energy environment that aligns with THE ONE GROUP’s signature Vibe Dining experience. This position involves leading, educating, and mentoring the team to ensure exceptional and unforgettable guest experiences. Key Responsibilities • Operations Leadership, • Manage, lead, and mentor both managers and hourly staff to maintain exceptional guest service, • Ensure service standards and high-energy guest experiences align with THE ONE GROUP’s brand identity, • Oversee all business operations, including marketing strategies, risk management, and corporate mandates, • Maintain daily reports and communicate key updates to the General Manager, • Team Development & Staffing, • Analyze staffing needs and recruit top talent to build and maintain a high-performance team, • Interview, hire, and onboard management and hourly staff, • Coach and train the team to foster productivity, morale, and a collaborative work culture, • Conduct regular performance evaluations and ensure compliance with Performance Management guidelines, • Financial & Business Performance, • Monitor sales forecasts, labor costs, and operational expenses to maximize profitability, • Ensure compliance with budgeted revenues and operating cash flow (OCF) targets, • Review and act on monthly P&L reports and any variances, • Oversee the beverage program and collaborate with the Beverage Director to maintain quality and cost control, • Drive sales through networking, marketing initiatives, and guest engagement, • Marketing & Guest Relations, • Collaborate with the Marketing Team to develop new promotional ideas and initiatives, • Build and maintain relationships with regular guests, VIPs, and industry influencers, • Focus on guest engagement strategies to create a memorable dining experience What We’re Looking For • Minimum of 4 years of leadership experience in high-volume, full-service restaurants (venues exceeding $7 million preferred), • Proven ability to drive sales, manage budgets, and lead successful teams, • Strong leadership, communication, and interpersonal skills, • Excellent organizational and management abilities with attention to detail and delegation, • Proficiency with restaurant POS and back-of-house management systems (MICROS, Aloha, OpenTable, etc.), • Ability to thrive in a fast-paced, high-energy restaurant environment and make strategic decisions Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description Overall Scope & Responsibility: To manage and to be accountable for the day to day operation of the hotel concentrating on all aspects but in particular to Guest services, Accommodation, front of house management, maintenance and BOH areas of the hotel. Essential Duties: • To contribute to the best of your ability to the overall profitability of the property., • To be fully aware with regard to the budget guidelines within the hotel operations and to assist in the preparation of the annual budgets., • To provide and maintain the highest quality standard of service to all our customers at all times. Reporting any accidents and incidents through the correct communication channels., • To always look at better and new standards for the hotel., • To be fully aware and up to date with all legislation related to the hotel., • To assist and work closely and communicate with all the other departments in the hotel as and when required., • To be presentable to the best of your ability at all times., • To be fully aware of all details with regard to the staff handbook and being able to communicate this to all departments., • To co-ordinate, manage and conduct staff training and develop the personnel focusing on Front office, Accommodation and maintenance., • To manage and monitor the Manager on Duty role and inform the MD of any incidents at all times., • To be a pro-active manager to the best of your ability., • Specific Duties:, • To set, monitor and maintain all standards within the main areas of responsibility., • To conduct a weekly walk through with Engineer and Accommodation Manager, Front Office Manager and Housekeeping manager and report any work to be carried out., • To have a room quality audit in place in conjunction with the accommodation manager, • To have a weekly CRM system meeting and produce weekly reports on this for use in planning meeting., • To work closely with the third party operators and vendors of the hotel., • To ensure correct staffing levels in all areas of responsibility working within the budgetary guidelines and at all times planning for peaks and troughs., • To ensure holidays are managed effectively within the departments., • To produce the weekly MOD Schedule for the hotel and distribute this at least a week in advance., • To ensure that the staff restaurant has varied menus and is kept in a condition as per standard decided., • To work closely with Engineering and Housekeeping managers ensuring all back of house areas are in perfect condition., • To host the morning meeting and operations meeting in the absence of the MD., • To be part of the Executive Planning Committee and to attend the monthly planning meeting, • To report any maintenance issues through the correct channels ensuring that the CRM system is in proper use at all times., • To ensure front office/accommodation and maintenance update proper training records and that training objectives are set and met, • To assist Managing Director with the overall valet operation of the hotel and to ensure standard and procedures are met at all times., • To ensure that the shop inside hotel lobby has the correct merchandise, • To be fully responsible for the management of the VIP program of the hotel. Job Knowledge, Skills, & Abilities • Excellent communication, interpersonal, and organization skills., • Must be able to carry 10 lbs., • Commitment to superior customer service and excellent customer service skills., • Consistent record of meeting sales, customer service and operations objectives., • Proven ability to influence a team and achieve results., • Flexibility and creative problem-solving ability., • Strong initiative and self-motivation., • Fluency in job related English both verbal and non-verbal., • An appreciation and respect for the diversity of all individuals in the workplace., • Ability to handle pressure and work in a fast paced environment., • Excellent management and leadership skills., • Must be able to work days, evenings, and weekends as necessary. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position. Job Duties, tasks, schedules and requirements may be changed at any time. The receipt of a job description does not imply nor create a promise of employment, nor an employment contract of any kind.

Job DescriptionWe’re thrilled to announce the upcoming opening of Toca Madera – Miami, the newest addition to the Noble 33 family. As we prepare to grow our award-winning, elevated dining experience in Florida, we’re looking for passionate, hospitality-driven individuals to join our opening team and help us create unforgettable guest experiences. Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. This position is also responsible for the restaurant and outlets' entire operation and financial performance. The General Manager must communicate information effectively to staff and the Director of Operations. Duties & Functions: • Staff and Lead Operations & Culinary Team, • Ensure all processes for venue management are in place and executed on daily basis, • Ensure venue is always up to code with State & Federal regulatory bodies, • Ensure all venue managers are appropriately trained and up to date with current procedures, • Complete all administrative duties as outline and assigned by Director of Operations, • Ensure OpenTable/Reservation Systems are properly setup and running at all times, • All Maintenance issues reported and handled in timely manner, • Ensure all service standards are maintained with hospitality focus, • Ensure all guests are attended to and treated with utmost respect by all departments, • Ensure all food menu items are presented consistently, accurately, and with integrity, • Ensure all beverage menu items are presented consistently, accurately, and with integrity, • Assist in developing new ideas for service standards, food & beverage menu items, as well as guest relations., • Ensure venue is always up to Brand Standards and in "Mint Condition"., • Participate in all weekly Marketing & Business Development meetings., • Ensure proper pars and inventory management systems are in place, keep active/running total/par, • P & L Responsibility and Reporting., • Ensure Tips are properly handled and distributed by staff and management. Specific Job Knowledge & Skills: • 5+ years of experience., • Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must be organized, self-motivated, and proactive with a strong attention to detail, • Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required, • Strong understanding of cost and labor systems that lead to restaurant profitability., • Strong communication and leadership skills., • Bachelor's degree (or equivalent) in business management or related field., • Experience in conducting performance evaluations., • Working knowledge of human-resources processes., • Experience hiring, training, and mentoring a diverse large hourly FOH staff., • Proven ability to work well under pressure and adapt quickly to change., • A positive and self-motivated disposition with a commitment to excellence and team success. Physical Abilities: • Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Stand, sit, or walk for an extended period of time or for an entire work shift., • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply!

Job DescriptionJob Summary The Gourmet Market General Manager is responsible for managing the daily operations of our market, including the selection, development, and performance management of team members. Job Duties & Responsibilities • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs., • Responsible to train and develop all new FOH & BOH employees., • Maintains a guest focus while performing duties., • Assures operational expenses and costs are in line with budgets., • Is knowledgeable of budgets and adhering to the profits they reflect., • Development and training of front of the house staff., • Delegates tasks for ordering supplies and follows up to assure accuracies., • Performs weekly and monthly inventories and updates beverage prices on spread sheet., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas., • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Maintain professional restaurant image, including market cleanliness, proper uniforms, and appearance standards., • Ensure positive guest service in all areas., • Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests., • Ensure that proper security procedures are in place to protect team members, guests, and company assets., • Ensure a safe working and guest environment to reduce the risk of injury and accidents., • Completes accident reports promptly if a guest or team member is injured., • Responsible to assist in menu planning, development, and meal specials., • Ensure proper cash management controls are followed by all F&B staff members, as per policy., • Manage shifts which include daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness., • Investigate and resolve complaints concerning food quality and service., • Provides direction and communication to team members regarding operational information and procedural changes., • Develop team members by providing ongoing feedback., • Maintain an accurate and up-to-date plan of market staffing needs with trained competent individuals., • Have complete knowledge of all policies, standards, and procedures of the department., • Be familiar with resort services, amenities, and outlets., • Available for work assignments outside of Manager’s customary work schedule. This may include evenings, catering events, weekends, and holidays., • Compliance with all Store Market policies and procedures as described and communicated by management., • Fill in where needed to ensure guest service standards and efficient operations., • Works effectively with Human Resources Director in proper documentation and performance management.Required Skills/Abilities:, • Exceptional customer service and managerial skills., • Excellent verbal and written communication skills., • Excellent organizational and time-management skills., • Ability to prioritize tasks and to delegate them when appropriate.Education and Experience:, • Bachelors degree in Business Administration preferred., • At least two years of experience in retail administration preferably in market management, with increasing levels of responsibility required.Physical Requirements:, • Prolonged periods of standing., • Must be able to lift 50 pounds at a time.

Job Description GENERAL PURPOSE OF JOB: The General Manager is responsible for ensuring that the center is run according to the required K1 standards. The General Manager also holds their Salaried and Hourly Staff accountable along with developing them to the next levels. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Staffing duties including: recruiting, interviewing, hiring, training, disciplining, and terminating, • Ensure facility complies with all OSHA guidelines as required in their location (varies from state to state), • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensure State Health inspection guidelines are completed, and in compliance with state regulations, • Ensure all State and Federal Permits and Licenses for the facility are up to date and in compliance, • Ensure Alcohol ordinance for your state is followed, to include retention of staff permits in accordance with State and Federal regulations., • Complete monthly retention of all work-related documentation, • Provide Corporate with all company invoices, to include all vendors, • Ensuring that cashier personnel adhere to correct cash handling procedures and sell effectively, • Ensuring that track personnel run races safely, efficiently and professionally, • Complete Manager Objectives each day as required in the companies Intranet, • 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, • Expanding the marketing and promotional presence of K1 Speed, • Maintaining the effective operational feasibility of the center, • 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, • Provide timely information to sales team and Director or sales in-order to help book parties., • Understands and makes sure that each management team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Responds to customer service needs to provide the highest standards of service within 24hours., • Executes weekly and monthly Marketing promotions to build the brand and generate revenue., • Works with their Team to review scheduling and effectiveness of all Marketing promotional hours and outings SKILLS AND ABILITIES: • 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: High school diploma required Associates in Business or Hospitality preferred. Must be at least 21 years of age. Must have 5 plus years of Food and Beverage experience unless internal candidate Must have 7 years 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 several salaried and hourly employees. EQUAL OPPORTUNITY STATEMENT: K1 Speed is an equal employment opportunity employer and is committed to providing equal employment opportunity for all applicants and employees. K1 Speed does not unlawfully discriminate on the basis of race, color, ancestry, religion (including religious dress and grooming standards), sex (including pregnancy, childbirth or related medical conditions, breastfeeding or related medical conditions), gender (including a person’s gender identity, gender expression, and gender related appearance and behavior, whether or not stereotypically associated with the person’s assigned sex at birth), age, national origin, sexual orientation, medical condition, marital status (including domestic partnership status), physical disability, mental disability, medical condition, genetic information, denial of medical and family care leave, Civil Air Patrol status, military and veteran status, or other legally protected characteristics. K1 Speed prohibits harassment of any individual on any of the bases listed above.

Job Description The Noble 33 Hospitality and lifestyle company is seeking a General Manager for Sparrow Italia - MIAMI! Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The General Manager position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. The General Manager is responsible for leading, educating, motivating, and energizing the team. The General Manager leads the FOH team and delivers exceptional, unforgettable guest experiences to every guest every time! This position is also responsible for the restaurant and outlets' entire operation and financial performance. The General Manager must communicate information effectively to staff and the Director of Operations. Duties & Functions: • Staff and Lead Operations & Culinary Team, • Ensure all processes for venue management are in place and executed on daily basis, • Ensure venue is always up to code with State & Federal regulatory bodies, • Ensure all venue managers are appropriately trained and up to date with current procedures, • Complete all administrative duties as outline and assigned by Director of Operations, • Ensure OpenTable/Reservation Systems are properly setup and running at all times, • All Maintenance issues reported and handled in timely manner, • Ensure all service standards are maintained with hospitality focus, • Ensure all guests are attended to and treated with utmost respect by all departments, • Ensure all food menu items are presented consistently, accurately, and with integrity, • Ensure all beverage menu items are presented consistently, accurately, and with integrity, • Assist in developing new ideas for service standards, food & beverage menu items, as well as guest relations., • Ensure venue is always up to Brand Standards and in “Mint Condition”., • Participate in all weekly Marketing & Business Development meetings., • Ensure proper pars and inventory management systems are in place, keep active/running total/par, • P & L Responsibility and Reporting., • Ensure Tips are properly handled and distributed by staff and management.Specific Job Knowledge & Skills:, • 5+ years of experience., • Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must be organized, self-motivated, and proactive with a strong attention to detail, • Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required, • Strong understanding of cost and labor systems that lead to restaurant profitability., • Strong communication and leadership skills., • Bachelor’s degree (or equivalent) in business management or related field., • Experience in conducting performance evaluations., • Working knowledge of human-resources processes., • Experience hiring, training, and mentoring a diverse large hourly FOH staff., • Proven ability to work well under pressure and adapt quickly to change., • A positive and self-motivated disposition with a commitment to excellence and team success.Physical Abilities:, • Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Stand, sit, or walk for an extended period of time or for an entire work shift., • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off We offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionJob Summary The Gourmet Market General Manager is responsible for managing the daily operations of our market, including the selection, development, and performance management of team members. Job Duties & Responsibilities • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs., • Responsible to train and develop all new FOH & BOH employees., • Maintains a guest focus while performing duties., • Assures operational expenses and costs are in line with budgets., • Is knowledgeable of budgets and adhering to the profits they reflect., • Development and training of front of the house staff., • Delegates tasks for ordering supplies and follows up to assure accuracies., • Performs weekly and monthly inventories and updates beverage prices on spread sheet., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas., • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Maintain professional restaurant image, including market cleanliness, proper uniforms, and appearance standards., • Ensure positive guest service in all areas., • Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests., • Ensure that proper security procedures are in place to protect team members, guests, and company assets., • Ensure a safe working and guest environment to reduce the risk of injury and accidents., • Completes accident reports promptly if a guest or team member is injured., • Responsible to assist in menu planning, development, and meal specials., • Ensure proper cash management controls are followed by all F&B staff members, as per policy., • Manage shifts which include daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness., • Investigate and resolve complaints concerning food quality and service., • Provides direction and communication to team members regarding operational information and procedural changes., • Develop team members by providing ongoing feedback., • Maintain an accurate and up-to-date plan of market staffing needs with trained competent individuals., • Have complete knowledge of all policies, standards, and procedures of the department., • Be familiar with resort services, amenities, and outlets., • Available for work assignments outside of Manager’s customary work schedule. This may include evenings, catering events, weekends, and holidays., • Compliance with all Store Market policies and procedures as described and communicated by management., • Fill in where needed to ensure guest service standards and efficient operations., • Works effectively with Human Resources Director in proper documentation and performance management.Required Skills/Abilities:, • Exceptional customer service and managerial skills., • Excellent verbal and written communication skills., • Excellent organizational and time-management skills., • Ability to prioritize tasks and to delegate them when appropriate.Education and Experience:, • Bachelors degree in Business Administration preferred., • At least two years of experience in retail administration preferably in market management, with increasing levels of responsibility required.Physical Requirements:, • Prolonged periods of standing., • Must be able to lift 50 pounds at a time.

Job DescriptionChick-fil-A • BOH/FOH Trainer., • Miami, FL., • Full-time. Job description:A Restaurant Leader in Training is one who consistently demonstrates our core values, embraces the Chick-fil-A culture and has a servant’s heart. They have a passion for people and serving others, have strong character, take initiative and work with a sense of urgency at all times. Our Leaders are responsible for supporting senior leadership in executing daily operations and keeping team members accountable for each component of Operational Excellence and our Recipe for Service. A Leader’s two main areas of focus are completing tasks so that the restaurant runs effectively, and coaching/developing team members. Upon hire, the Restaurant Leaders in Training will go through our Team Member training process to learn various areas of the business. Leaders lead by example and set the tone that others will follow. We are looking for leaders at each level, so depending on the experience of the candidate and performance during the training period they will be placed in different roles including shift leader, manager or director. Our Benefits Include: • A fun work environment where you can positively influence others., • Flexible scheduling (and closed on Sundays)., • Learning first-hand from an experienced Director and Restaurant Leaders., • Intentional growth and development to help you reach your professional goals., • Referral Program., • Competitive Wages., • Good Team Atmosphere., • Free Food on every shift worked. Team Leader Responsibilities: • Participating operationally in day-to-day activities in high-volume, fast-paced Restaurant., • Offer immediate and respectful response to Guest's needs., • Assist in training of new hires, set the tone for a shift, and act as a role model for our team., • Be a friendly, encouraging team player., • Open and/or close, lead shifts, key holder., • Excellent communication skills, both written and spoken., • Successfully leading on shift., • Taking ownership over your area of the business., • Leading their team to deliver a remarkable guest experience during their shifts., • Hustle that creates a surprisingly fast service., • Execution of systems that ensure a clean environment., • Proactive thinking to anticipate the needs of the guests., • Proactive thinking with team member responsibilities., • Working with other leaders to coach Team Members on best practices and Chick-fil-A standards., • Learning how the business operates. REQUIREMENTS: • Must be eligible to work in the United States., • Excellent organizational skills., • Ability to manage a team in a fast-paced work environment., • ServSafe certification is a plus., • Make Emotional Connections with Guests., • Reliable transportation., • Strong people skills with a desire to serve Team Members., • Strong commitment to superior customer service., • Ability to manage Team Member behavioral and performance issues., • Ability to work in a team environment with shared ownership and responsibility., • Prior experience as shift lead, crew lead, supervisor, team lead, restaurant manager, restaurant assistant manager is not required but is preferred. About Chick-fil-A Join the Chick-fil-A Team - More Than a Job. At Chick-fil-A, we’re more than a restaurant - we’re a place where people grow, serve others, and build skills that last a lifetime. Our team is passionate about delivering genuine hospitality, serving high-quality food, and creating a positive experience for every guest. We believe in developing our people through teamwork, leadership, and a supportive work environment. More about Chick-fil-A: • We’re here to serve. We keep the needs of Operators, their Team Members and customers at the heart of our work, doing what is best for the business and best for them., • We’re better together. It’s through teamwork and collaboration that we do our best work. We’re an inclusive culture that leverages the strengths of our diverse talent to innovate and maximize our care for Operators, their Team Members and customers., • We are purpose-driven. We model our Purpose every day, connecting our work and daily activities to our business strategy, supporting each other’s efforts to be good stewards who create positive impact on all who come in contact with Chick-fil-A., • We pursue what’s next. We find energy in adapting and re-inventing how we do things, from the way we work to how we care for others., • We are a culture of care. What You’ll Do: • Provide friendly, attentive service to guests., • Work as part of a fast-paced, team-oriented environment., • Learn valuable skills in customer service, communication, and leadership., • Help create a welcoming and positive experience for our community. What We Offer: • Flexible scheduling., • A positive, people-first culture., • Opportunities for growth and advancement., • Training and development that extends beyond the job. Who We’re Looking For: • Positive, reliable, and team-oriented individuals., • Strong work ethic and willingness to learn., • A passion for serving others. Whether you’re looking for your first job, a part-time role, or a long-term career opportunity, Chick-fil-A is a great place to grow. Apply today and become part of a team that values people, purpose, and excellence. Apply

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The AGM will be responsible for managing and supporting daily operations. Oversight of management, employee development, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required. Candidates must be flexible and open to locations based on need. This position reports into the GM or Director, OPS. RESPONSIBILITIES: • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with guests and members; build loyalty and face/name recognition., • Positively handle guest requests and accept feedback with grace., • Provide sound resolution(s) to guest complaints with poise and professionalism., • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) in Coconut Grove, FL, • Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback., • Maintain highest level of safety, security, sanitation, and cleanliness of facility., • Must understand how to use basic computer applications and POS systems., • Staff, train and develop guest-focused employees., • Manage team accountability., • Maintain good rapport with vendors to ensure quality and consistency., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Sound decision making capability while protecting the restaurant/Company in instances of urgency., • Assist in conducting quarterly restaurant staff evaluations., • Follow company guidelines to effectively manage labor., • Achieve restaurant financial goals as specified to applicable area of responsibility., • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures., • Assist GM in developing plan to meet or surpass expectations set by P&L projections with an eye toward maximizing efficiency and productivity. Requirements/Qualifications: • Minimum of 5 years fine dining/upscale luxury experience as a GM or AGM is required in a high-volume restaurant setting., • Bachelor’s degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable., • Previous experience with new openings and luxury dining service standards are required., • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged., • Provide sound resolution(s) to guest complaints with poise and professionalism. Other Skills and Knowledge: • Punctuality and regular and reliable attendance., • Must be able to workdays, nights, weekends and holidays, • Effective communication, written and interpersonal skills., • Time management skills., • Maintain confidentiality of company information and recipe data, • Ability to travel as needed Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Ability to be in warm (hot) weather conditions throughout shift, • High volume music played throughout shift

Job DescriptionDescription: Happy Corner Hospitality Group, home to Motek, Yalla, and Sesame Bakery, is a Mediterranean restaurant collective. We are committed to enriching Miami's and New York’s food culture, we deliver genuine, thoughtful, and delectable Mediterranean dishes with a focus on freshness and quality ingredients. Position Summary We are seeking a strategic and results-driven Director of Human Resources to lead and evolve the HR function across our growing hospitality group. This role is responsible for shaping and executing people's strategies that align with organizational goals, drive operational excellence, and cultivate a high-performance, people-first culture. As a key member of the leadership team, the Director of Human Resources will provide thoughtful leadership, oversee all aspects of the employee lifecycle, develop training programs, and ensure that HR initiatives support long-term business growth, workforce planning, and organizational effectiveness. Responsibilities (but not limited to): Strategic Leadership • Develop and execute a multi-state HR strategy that supports rapid growth, new unit openings, and operational scalability., • Partner closely with executive leadership on expansion planning, organizational design, and workforce forecasting., • Build standardized HR frameworks that maintain brand consistency while allowing flexibility for local market needs. Multi-Unit Operations Support • Serve as the primary HR leader supporting multiple locations across different states, ensuring alignment in policies, practices, and culture., • Partner with regional and store-level leadership to drive performance, engagement, and retention across all units., • Establish scalable processes for onboarding, training, and performance management across high-volume teams. Employee Relations & Compliance • Oversee employee relations across multiple states, ensuring fair, consistent, and legally compliant practices., • Provide guidance to leadership on complex employee matters, investigations, and performance issues., • Ensure compliance with all federal, state, and local employment laws, particularly in multi-jurisdiction environments. Compensation, Benefits & Payroll Oversight • Develop and manage compensation strategies that remain competitive across multiple markets., • Oversee benefits programs, vendor relationships, and cost management., • Partner with finance to ensure payroll accuracy HR Systems, Analytics & Process Optimization • Lead the optimization of HRIS systems to support a multi-location workforce., • Establish data-driven reporting on key metrics such as turnover, labor costs, and staffing efficiency., • Use analytics to inform strategic decisions and improve operational outcomes., • Develop and deliver ad hoc HR reports and analyses as needed to support business decisions, workforce planning, and operational priorities. Perks & Benefits: • Competitive compensation package., • Wages paid weekly., • Free parking., • Opportunities for growth and advancement., • 401(k) savings plan to help you plan for the future., • Comprehensive medical, dental, and vision coverage., • Employee dining discounts. Requirements:, • Bachelor's degree in Human Resources, Business Administration, or related field (master's degree preferred)., • A minimum of 8 years of progressive HR leadership experience within the hospitality industry is required., • Proven experience operating at a strategic level and partnering with executive leadership., • Deep knowledge of employment laws, compliance, FLSA Section 7(i) exemption and HR best practices for multi-state (Florida and New York)., • Strong leadership presence with exceptional interpersonal, communication, and influencing skills., • Demonstrated ability to lead change, scale organizations, and build high-performing teams., • High level of integrity and ability to manage sensitive and confidential information., • Experience with HRIS platforms and workforce analytics tools; previous experience with Paylocity is a plus., • SHRM-SCP, SPHR, or equivalent certification preferred., • Willingness to travel across locations as needed.

Job DescriptionDescription: Happy Corner Hospitality Group, home to Motek, Yalla, and Sesame Bakery, is a Mediterranean restaurant collective. As a family-owned business committed to enriching Miami's and New York’s food culture, we deliver genuine, thoughtful, and delectable Mediterranean dishes with a focus on freshness and quality ingredients. Reports To: Director of Finance Position Summary The Financial Analyst plays a key role in driving financial performance by delivering accurate reporting, insightful analysis, and actionable recommendations across the organization. The ideal candidate will partner closely with leadership and cross-functional teams to support data-driven decision-making in a dynamic hospitality environment. Responsibilities: Financial Analysis: • Own key components of the budgeting, forecasting, and long-range planning processes, • Build and maintain financial models to support scenario planning, new initiatives, and strategic decisions, • Analyze business performance across locations, identifying trends, risks, and opportunities to improve margins and profitability, • Deliver clear, data-driven insights to support executive decision-making Reporting & Performance Insights: • Prepare and present monthly financial packages, including P&L analysis, KPIs, and variance reporting, • Track performance against budgets and forecasts, proactively highlighting key drivers and actionable recommendations, • Develop dashboards and reporting tools to improve visibility into operational and financial performance, • Support ad hoc analysis for leadership, including new store openings, pricing strategy, and cost optimization Cross-Functional Support: • Act as a finance partner to marketing, evaluating campaign performance and return on investment (ROI), • Collaborate with supply chain and operations teams to optimize inventory, reduce waste, and improve cost efficiency, • Work closely with restaurant leadership to understand operational drivers and translate them into financial outcomes, • Provide guidance to non-finance stakeholders, helping teams make informed, data-driven decisions Process Improvement & Strategy • Identify opportunities to streamline financial processes, improve reporting accuracy, and enhance data integrity, • Contribute to the development of financial strategies that support company growth and scalability, • Support implementation and optimization of financial systems, tools, and reporting capabilities Benefits: • Paid time off, • Wages paid weekly, • Free parking, • Growth opportunities, • 401k savings plans, • Medical, dental and vision insurance, • Employee discounts Requirements:, • Minimum 3 years of experience in finance within in the hospitality industry, • Bachelor's degree in finance, accounting, or related field, • Strong analytical, quantitative, and problem-solving skills, • Advanced proficiency in Microsoft Excel; experience with financial systems or BI tools is a plus, • Excellent communication skills with the ability to present complex data clearly

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality Collective, is a Mediterranean concept restaurant. We pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations, and we are currently seeking passionate individuals to join our corporate team. Reports To: Director of Finance Position Summary We are seeking a detail-oriented and dependable Staff Accountant to join our accounting team. The ideal candidate will support daily accounting operations, ensure the accuracy of financial records, and assist in maintaining compliance with internal policies and industry standards. This role plays a key part in managing the financial integrity of our growing multi-unit hospitality group. Responsibilities • Review and approve all daily sales transactions., • Prepare, verify, and process invoices for sales or services rendered (house accounts), • Administer all deposits on an everyday basis and reconcile payments by downloading bank activities., • Maintain and prepare reports for ledger accounts and analyze variance according to AR policies., • Reconcile the accounts receivable ledger to ensure that all payments are accounted for and properly posted, • Verify the validity account discrepancies by investigating information from sales in the POS and make adjustments within the system. If needed contact R365 to fix the issue., • Process customer refund on dispute and charge back within all platforms (toast, ubereats, doordash, stripe, etc), • Review and reconcile delivery charges and post payment (such as, UberEATS, grubhub, etc), • Reconcile customer deposit and refunds for the event., • Analysis reason of chargeback, voids / comps reports, • Perform bank and credit card reconciliation (over 20+ accounts), • Support month-end and year-end closing processes, • Monitor and analyze financial data to identify discrepancies and assist with resolving issues, • Assist with schedule reconciliation, • Ad-Hoc Reporting as requested by upper management. Perks & Benefits • Competitive compensation package., • Wages paid weekly., • Free parking., • Opportunities for growth and advancement., • 401(k) savings plan to help you plan for the future., • Comprehensive medical, dental, and vision coverage., • Employee dining discounts. Requirements:, • Bachelor's degree in Accounting, Finance, or a related field, • 1-3 years of relevant accounting experience, preferably in hospitality or multi-unit operations, • Proficient in Microsoft Excel, experience in Restaurant 365, Toast, Stripe, • Strong understanding of GAAP principle, • Excellent attention to detail and strong organizational skills, • Ability to communicate effectively (verbal & written) with internal/external clients, • Data-driven, fact-based, detail-oriented approach to analysis and problem solving, • Ability to manage multiple priorities and meet deadlines, • Strong management skills and ability to work independently within a team environment

Job DescriptionManager Are you looking for the best job you'll ever have? All PDQ Managers must have Guest hospitality top of mind, this includes ensuring Guests are taken care of quickly, efficiently and in a manner that will make them want to return! Our Managers enjoy being part of a team and taking care of People while adhering to all PDQ policies and procedures. We like to have fun and are looking for magnetic Managers to join our team. We are People Dedicated to Quality & We are People Obsessed with Delighting our GuestsÆ Cravings! Requirements: We are hiring a Restaurant Manager at our PDQ restaurant at this location! As a part of the PDQ Team we offer: • Career Development and Growth Opportunities, • Medical, Dental, Vision, • Vacation, • Competitive pay with monthly bonus program, • Comprehensive training program, • Master Class Leadership Training - Learn from some of the best Leaders in the business! We are looking for people who have a passion for Guest service and providing a great Team Member experience. Successful restaurant managers (RM) have been in roles such as shift managers or assistant restaurant managers (AM) for 2+ years and have worked in other quick service restaurants. The manager assists the Operating Director in providing direction, training and the skill to ensure that the GuestsÆ expectations are exceeded, Team Members are treated fairly and with respect and that each shift reaches its business goals. A PDQ Manager: • Has excellent people and Guest service skills, • Is fully proficient in all aspects of the kitchen., • Manages both Front and Heart of the House operations., • Relentlessly focuses on quality and making sure we meet or exceed our standards., • Is responsible for all product ordering and receiving., • Is responsible for scheduling and running efficient shifts of Team Members, • Is able to read, interpret and positively impact P&L statements., • Operates the business in accordance with strict PDQ standards., • Cultivates a diverse culture for our Team Members where they are safe, secure and free from harassment, • Coaches and teaches our Team Members while recognizing and rewarding performance as well as effort.

Job Description Job Summary Directs and organizes the activities of the Pool and Beach staff within the Food & Beverage department to maintain the high standards of food and beverage quality, service and marketing to maximize profits through outstanding customer service. Plans and directs the functions of administration and planning of the Pool and Beach department to meet the daily needs of the operation. Implements effective controls of food, beverage and labor costs. Ensures compliance with health, safety, sanitation and alcohol awareness standards. Helps ensure high standards of food and beverage quality, service and marketing to maximize profits and ensure outstanding customer service. Interviews, trains, supervises, counsels, schedules and evaluates staff as needed alongside the department head. Adherence to establish policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. DEPARTMENTAL - Administer the operation in such a manner as to bring into effect the superior product and service expected from the outlet. Oversee Pool & Beach operations. - Coordinates with the Director of Food & Beverage, plans and actions to achieve improved operations, overcome deficiencies, and institute necessary changes. - Perform daily inspection of Pool & Beach area for readiness according to standards. - Perform regular inspection of all areas in order to direct work. Emphasis to be on sanitation and cleanliness. - Supervise and direct service. - Maintain safety by adhering to stated safety policies and handle guest and employee accidents. - Handle guest complaints in the most diplomatic manner. - Spot-check guest checks to ensure proper check handling procedures are being adhered to. - Be aware of the budget and continuously work towards achieving budgeted goals. - Relate any outlet maintenance needs to the Engineering Department by work order program. - Keep storerooms in a state of readiness, cleanliness and tidiness. • Schedule personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals. - Promote and maintains good employee relations between departments. - Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards. - Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met. - Profit & Loss management by following cash control/security procedures, maintain inventory, manage labor, review financial reports, and take any appropriate actions. - Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train. - Ensure company standards on equipment, facility, and grounds are maintained by using a preventative maintenance program. HUMAN RESOURCES - Interview, hire, train, supervise, develop, discipline, counsel and evaluate Food & Beverage team members according to hotel and Grand Beach Hotel standards. - Attend hotel / management enrichment training sessions. - Adhere to and facilitate progressive disciplinary action when necessary. - Prepare and administer staff evaluations as required. - Facilitate regular monthly departmental meetings as a forum for sharing information. - Maintain accurate and organized staff records. - Counsel staff, while aiding and grooming individuals for career development. - Maintain and ensure staff adherence to all Grand Beach Hotel behavioral standards. - Create weekly department schedules based on the demands of the hotel operation. - Determine the operational needs of the department and ensure they are fulfilled. - Effectively handle guest complaints and ensure resolution to the guest's satisfaction. - Handle and resolve staff interpersonal conflict. - Work to maintain high levels of employee morale and job satisfaction. TRAINING - Orient new team members to the environment, facilities, amenities, administrative procedures and service standards of Grand Beach Hotel. - Conduct random standards testing. - Executes emergency procedures and safety regulations in accordance with hotel standards. ADMINISTRATIVE - Responsibility for Shift staffing and station assignments. - Floor presence during shift, greeting and interacting with guests. - Preparing shift schedules according to Hotel occupancy and special functions. - Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing). - Responsibility for daily payroll (PAF's). - Maintaining inventory of equipment, linen and other supplies. - Monitoring and controlling Micros system in appliance to guest checks and hotel reports. - Ensuring maintenance and cleanliness of restaurant and communicating expectations to Housekeeping, Stewarding and Property Operations. - Exercising quality control for both food and beverage. - Complete knowledge of Micros system. - Full knowledge of scheduling guidelines. - Responsibility for food and beverage promotions. - Executing departmental forecasting and budgeting. - Responsibility for maintaining the highest standards of service and ambiance. - Responsibility for outlet par levels and inventories. - Maintain general appearance and ambiance of restaurant and all common areas; Facilitate the openings and closings. - Arrange accommodations to satisfy VIP special requests and coordinate the service of special requests throughout their stay. - Help build customer loyalty and good will by maintaining a presence in the restaurant and regularly offering assistance. - Track departmental spending to stay within the budgeted guidelines. - Monitor employee payroll closely to ensure there is not unnecessary spending. - Inventory and manage department supplies. - Monitor overtime spending in the department. - Purchases food and beverage products within established guidelines. Oversee correct receipt, storage and handling of food and beverage products to ensure quality and freshness at all times. - Participate in the MOD program to ensure all Grand Beach Hotel standards, policies and procedures are fully executed. - Create position specific SOP’s to ensure exceptional guest satisfaction. - Conduct line ups informing all subordinate team members of Hotel events and reinforcing best practices. - Handle guest complaints and urgent staff issues. - Conduct a weekly inventory of food and beverage items. - Foster relationships with other department managers to ensure and maintain open lines of communication and good will. This Job Description is not exhaustive of all job tasks but a guide, and tasks may be added or removed by your immediate supervisor according to changes that may occur in the working environment. Job Specifications Qualifications • Freestanding restaurant experience necessary or luxury hotel a plus. • Strong food/wine and liquor knowledge., • Excellent Customer service skills, • Clear concise written and verbal communication skills in English. • Must be proficient in Microsoft Word and Excel., • Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail. • Ability to meet deadlines, work under pressure and work independently. • Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts. • Ability to work in a fast paced, deadline driven environment., • Must have strong and effective leadership skills., • Candidate must be comfortable with all levels of employees and have the ability to drive positive program change. • Ability to train and develop others required., • Ability to read and interpret documents., • Ability to work with and apply mathematical concepts., • Ability to write correspondence and reports., • Must have the ability to give negative and positive feedback to employees on a daily basis., • Excellent time management skills required., • Ability to handle multiple tasks without losing focus on priorities., • Strong organizational, analytical, communication and leadership skills required., • Impeccable service standards and attention to detail., • Professional, polished appearance with the ability to exceed our guests expectations., • Proven ability to lead, train, and develop associates., • Knowledge of computer programs used in property management., • Pragmatic problem solving skills., • Excellent verbal communication skills; Bi-lingual preferred., • Ability to work in a multi-ethnic/multi-cultural environment., • Ability to work a flexible schedule including weekends and holidays. Job Duties General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance • Is polite, friendly, and helpful to guests, management and fellow Team Members, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • Complies with hotel uniform and grooming standards Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Within the first 30 days must be able to perform to standard all activities on the New Hire Training Checklist.

Job Description Area Manager – Gourmet Markets A cultural match (passionate, caring, people-focused, top-line driven while / balancing operational initiatives). A few things you should know about us. We are serious about creating a productive working environment for our staff and proving our customers with the highest levels of quality, service, and attention. -We believe in the following values, and we expect the same of our employees -We believe that good enough, isn’t. -We believe in doing business in a professional and friendly manner. -We believe in honesty and integrity. We believe in providing a legendary -hospitality, it is through our high standards that we develop guest loyalty. -We believe that only a happy and professional staff con give the level of personal service we demand. -We believe in the ongoing training and development of our staff, we see it as a worth investment in the future of Graziano's. -We believe that everyone should be a team player. About Us We are serious about our food. We have been widely recognized as the best Argentine steakhouse in Miami. Saveur.com even called us “the gold standard for Argentine steak in the Miami area.” It all starts with the ingredients. Everything is homemade from the freshest, highest- quality ingredients, locally sourced whenever possible, and prepared in traditional Argentine ways with a Miami flair. We pay attention to every detail. Our wide variety of meats is chosen with great care. Our breads and pastries are hand-made by bakers who learned the craft in traditional Argentine towns. Anything that isn’t baked on our premises is brought in each day fromby local producers. Our extensive wine list is one of most distinguished in South Florida, with each wine selected individually from small producers, largely from family-owned vineyards. Our History We’re proud to say that not only do we offer the best Argentine food in Miami, but we were among the first to introduce the cuisine to the region. We got our start in Miami in 1990, in an Argentine market we opened on Coral Way. We soon learned that people wanted more than a market – they wanted traditional Argentine grilled meat. So, we started cooking. On weekends we set up wooden tables in the parking lot with Coca- Cola crates for chairs, we set up our grill outside, and people came. That’s when we first knew that Miami wanted what we had to offer. Our immediate success in this country was no fluke – we came here with decades of experience. Fifty years ago, in Buenos Aires, Mario Graziano established a traditional butcher shop. After almost three decades in business, he decided to try his luck in the United States, and he moved to Miami with his wife, Maria, and their children. Maria and the children worked with Mario – the kids grew up in the business, working on weekends when they were in school, then graduating to careers in Graziano’s Group. They’re still working at Graziano’s now, and so are many of Mario’s grandchildren. We’ve grown since our days serving grilled meat in the parking lot, but our ideals and traditions are still the same – the best cuts of meat, prepared in traditional Argentine ways, from our family to you. Position Summary Directly oversee and coordinates the planning, organizing, training and leadership necessary to achieve financial and operational objectives for Multiple Markets. Understands and implements Company policies, procedures, standards, specifications, guidelines and training programs. Assist in developing new market policies and procedures as directed. Key Responsibilities Ensure all Market responsible units are making guests feel welcome and are given responsive, friendly and courteous service at all times. Communicate in a polite and professional manner with our guests and coworkers, while Creating a positive and productive working environment. -Responsible for maintaining food production standards as per the Graziano’s manual and specifications. -Holds team accountable to expected results. -Closely work with HR and GMs in recruiting and developing team members, as well as providing supervision and professional development, conducting counseling, performance evaluations and delivering recognition and reward. -Achieve company objectives in sales, service, safety, quality and appearance of restaurant. Partnering with Director of Market Operations to develop and implement marketing and up- selling initiatives to promote restaurant food and beverage and services and to maximize overall revenue. Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly. -Ensure minimization of costs including food, beverage, supply, utility and labor costs. Making every attempt to limit waste, always concerned with food preparation and consistency. -Ensure cash handling procedures in accordance with market policies. -Oversee all required paperwork, including forms, reports, schedules are organized and completed in timely manner. -Review each location scheduled labor to ensure alignment with company’s objectives and ensure market’s manager anticipates business activity while ensuring that all positions are staffed as needed and labor cost objectives are met. -Knowledgeable of market policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules and procedures. -Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. -Fill in where needed to ensure guest service standards and efficient operations Qualifications & Experience • College degree required. Bachelor of Science degree in hotel/restaurant management is desirable; A a combination of experience in fine dining and education will be considered as an alternative., • Must have self-disciplined, initiative and leadership abilities., • Works well under pressure., • Ability to coordinate multiple tasks such as food, beverage and labor cost while maintaining required standards of operation in daily restaurant activities, • Ability to supervise and train employees, including organizing, prioritizing, and scheduling work assignments., • Ability to communicate thoughts clearly and lead by example., • Strong knowledge of profit and loss reports, supplies, equipment and inventory control., • Proficient in Word and Excel., • Must be able to work in a standing/walking position for 10+ hours., • Wine Knowledge required, • Above-average cocktail knowledge, • Florida Sanitation Certification, • Food Handler Certification Required, • Local candidates only:Miami Area, FL, • Leadership experience specifics: multi-unit management, new location launches, etc, • Technical systems: pos, inventory software, etc REQUIRED QUALIFICATIONS -5 years of leadership position in high volume Gourmet Markets or similar volume, full-service Multi-unit chain -Experience on training Staff staff on in company’s procedures and industry best practices a must. -Other Requirements: Must have a valid Florida Driver License Travel to multiples locations within South Florida Must own reliable transportation Required language: bi-lingual (English/Spanish) Compensation Competitive salary based on experience and expertise.

Job DescriptionSauce is a premier restaurant technology platform that helps businesses grow with our Commission-Free Delivery & Pickup structure and proprietary delivery optimization technology. We are serving a 105 billion dollar US local restaurant business. Headquartered in NYC and Tel-Aviv, Sauce wants restaurants to fulfill their highest potential, this means giving local establishments everything they need to connect directly with their customers. The Sauce team pools together decades of restaurant tech experience, along with seasoned tech, sales, marketing, product and operations executives who produce an industry-changing delivery system for successful local restaurants and chains. Sauce powers ordering, delivery, and operations for a growing base of restaurant partners. As we have scaled, our product has matured, more restaurants have onboarded, and B2C order volume has climbed — but our operational and go-to-market engine has grown without the structure, tooling, or clear ownership needed to keep pace. Today, complex cross-functional work is carried by a small number of exceptional individuals operating in constant firefighting mode. This is not repeatable or scalable. We are hiring a Director-level Head of Operations — a Swiss knife operator who can be cross-functional and effective across every domain. One day it's legal ops, one day it's finance ops, one day it's product ops, one day it's delivery. There is no fixed lane. If there is no clear owner for an operational problem, this person is the owner. Their job is to take it, own it, solve it — and if it's recurring, build the system so it never catches the company off guard again. This is a builder's role. You will inherit talented people and messy, high-volume problems. Your mandate is to turn that into a structured, measurable, scalable operation that runs without depending on any single hero — and where the default solution to a repeatable problem is an automated process or agent, not a new hire. What You'll Do:Core scope from day one: Internal escalation layer — Serve as the single accountable owner for any operational issue that crosses two or more functions or reaches an executive level. Own the escalation path end-to-end: triage → assign → drive to resolution → confirm root cause is fixed and QA'd. Delegation is fine. Accountability passing is not. Organizing dispersed functions — Consolidate today's scattered operational activities into coherent teams with clear charters, hand-offs, and accountability. Build playbooks, runbooks, and tooling that replace institutional knowledge held by individuals. B2B escalations function — Own the centralized intake, routing, and resolution of restaurant escalations, with clear owners and SLAs, so that Customer Success can refocus on growth, sales, and retention. Strategic operational initiatives — Own the implementation of cross-functional, project-based operational initiatives that move the needle at a company level. Product operations — Run the operational layer that sits between product/engineering and the field, ensuring releases land cleanly with restaurants. Step two (as the operating model matures): Delivery operations — Own day-to-day execution and issue resolution for delivery across partners. Customer support — Absorb and structure the support function once the foundation above is in place. You will be the single point of contact for all operational matters — internally for product, engineering, and GTM teams, and externally as the operational owner restaurant partners can rely on when needed. This is primarily an internal function; external-facing involvement happens as needed, not as a default. Key Responsibilities: This role is deliberately focused on building structured, repeatable operations. A separate 0-to-1 operator will continue to own unstructured, exploratory work — e-payments, delivery partnerships, and new market/product launches — where ambiguity is high and the process does not yet exist. Onboarding is also out of scope at this stage. As functions mature and become repeatable, they move into this organization. The explicit goal is to build an operational engine that is structured, documented, and not dependent on any individual — and where the team this person builds is, wherever possible, a team of agents and automated workflows rather than headcount. Incident ownership and command — Be the single accountable owner for any operational issue that crosses two or more functions. Run the escalation path end-to-end. Delegation of hands-on work is fine; accountability passing is not. This role owns the outcome. Root-cause elimination, not ticket-clearing — Maintain a live registry of recurring issues with root-cause status. Hold functional leads (Engineering, CS, Dispatch, Finance, Product) accountable for permanent fixes on a defined SLA. The authority to set and enforce those SLAs is part of the role. Kill the top recurring issues each quarter; measure recurrence, not volume handled. Build with agents first — When a process is repeatable, the default solution is automation: bots, AI agents, and workflows. Headcount is the last resort, not the first. Stand up clear, documented processes and SLAs — Across all operational workflows, replacing ad-hoc, person-dependent firefighting with measurable systems. Turn field signals into facts — Build a structured intake methodology that converts frontline input into evidence-based case studies and long-term, resolution-oriented processes. Operate with influence, not just authority — Manage cross-functional work across Finance, Legal, CS, Product, and R&D without necessarily having direct reports. Think product manager, not department head. Establish operational metrics and reporting — Track resolution time, SLA attainment, escalation volume, and drive continuous improvement. Remove the operational bottleneck — Between product/engineering releases and the field, so the company can ship and grow faster. Codify institutional knowledge — Currently held by key individuals into playbooks, runbooks, and tooling. Partner with Product, Engineering, Customer Success, and GTM — As the single operational point of contact, reducing executive cognitive load and coordination overhead. Who You Are: 6+ years in operations leadership at a real operational company — ideally a high-growth marketplace, logistics, food-tech, fintech, or B2B SaaS serving SMB customers. Candidates should come from a company with a recognizable growth story: we want to see that you've scaled something, not just managed it. On-demand delivery or restaurant-tech experience is a strong plus. Bachelor's degree or higher. Proven track record building operational functions from scratch or from chaos — with evidence: playbooks, systems, metrics, before-and-after. Not just "I led ops." Experience owning cross-functional operations across multiple domains simultaneously (legal, finance, support, product ops, delivery). Strong systems and process thinking; comfortable defining SLAs, metrics, and accountability models and holding others to them. Hands-on SQL knowledge — you read the data yourself, you don't wait for someone to pull it. Demonstrated agent and automation building — you can show something you've built: a bot, a workflow, an AI-powered process. Not theoretical interest; actual output. Thrives in chaos — you operate effectively when priorities shift daily, problems are ambiguous, and pressure is high. You don't firefight indefinitely; you turn recurring chaos into documented systems. A service mindset — operational companies are pulled toward serving customers. You build engines that deliver that service at scale. Excellent stakeholder management; credible as the single point of contact for executives, partners, and internal teams. Experience working with Israeli startup culture, or a clear demonstrated ability to operate in a fast-moving, direct, low-hierarchy environment. Based in either NYC or Miami. Why Join Sauce: Operational noise is constant in any company that serves real businesses — restaurants need solutions, not just software. Every morning something new creates noise: a delivery issue, a legal question, a finance escalation, a product rollout problem. The difference between a company that scales and one that stalls is whether that noise flows through a structured engine with a clear owner, or through a handful of overloaded individuals. You will build that engine. And in doing so, you'll unlock the company's next phase of growth. What We Offer: • Strong & Competitive Compensation Package, • Company-Sponsored Insurance Package (Health, Dental, Vision, Mental Health), • Paid Parental Leave, • Flexible Work Environment, • Responsible Paid Time Off PolicySauce is an equal opportunity workplace and an affirmative action employer. We welcome all qualified applicants regardless of race, color, ancestry, religion, sex (including pregnancy and related conditions), national origin, sexual orientation, age, marital status, disability (physical or mental), gender identity, gender expression, genetic information, veteran status, citizenship, immigration status, or any other classification, category or characteristic protected by applicable federal, state or local laws. We understand the importance of creating a more diverse and inclusive workplace and celebrate our employees for their differences. 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.

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The Beverage Manager reports to the General Manager and is responsible for managing bar inventory, supply & standards as well as the bar team. With oversight from the General Manager and Beverage Director, the Beverage Manager oversees all day to day beverage functions & operations including marketing initiatives, staff scheduling, training and execution, cost control and driving top line revenue as continual focus. Additionally, the Beverage Manager actively participates in managing the daily operations of the venue as a whole. Duties & Functions: • Accuracy and consistency encompassing all things beverage, • Trainings for both new and current staff, • Overall responsibility and awareness of beverage cost, • Ensure steps of service are being met and executed by all bar staff, • Communicate menu changes, updates, and specials to bar staff as well as management, • Responsibility of liquor room; all items going in and out, protection, organization, • Assisting staff in constant growth and learning by company standards, • Overall responsibility and awareness of beverage cost, comp, voids, spills on a nightly basis, • Communicate any staffing changes needed or unexpected staffing changes to management team, • Cleanliness and organization of bar and liquor room, • Make sure that opening and closing duties are being completed, • Schedules for Bartenders and Barbacks, • Ensure correct product is being used as specified by Beverage Director and on menu, • Relay any changes on menu to management and staff, • Oversee preparation of cocktails, making sure the right measurements and ingredients are being used., • Help push staff incentive programs, • Overall responsibility and awareness of beverage cost, • Perform monthly inventory, • Inventory organization, • Ordering and receiving process, • Ensure safekeeping of invoices, • Staff scheduling, • Awareness of breaks and overtimeQualifications:, • 3 - 5 years in a management or supervisory role preferably in a full service restaurant, • Previous work in the hospitality industry; have a passion for service and understand what is needed to provide a high level of hospitality, • Strong knowledge in cocktails, spirits and wine, • Can lead and deliver a high performance team environment, • Organized and detail-oriented & strong interpersonal and communication skills, • Basic computer skills required., • Capable of working overtime, weekends, evenings, and special events as needed., • Knowledge of the industry and relevant health and safety regulations. Current manager handler card preferred, • Leadership skills and ability to make decisions quickly and under pressure.Requirements:, • Must be able to lift up to 50 lbs, and frequently lift and bend from the waist., • Must be able to stand for long periods., • This position requires frequent use of hands and arms in repetitive motions.Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time OffWe offer opportunities for growth and development. We pride ourselves on our fast-paced culture supported by leaders who propel you to your full potential. If you want to join our dynamic team, we invite you to apply! We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Brodson Luxury Homes is a boutique construction company with over 30 years of experience in general contracting and construction management in the high-end residential arena. As Estimator at Brodson, you will join a dynamic team environment collaborating on exceptional residential projects in Miami. Our residential projects are large in scale and of the highest quality in the industry. Brodson Construction is looking for an Estimator with a minimum of 3 years’ experience in ground up residential construction. We’re searching for an individual with a great attitude and robust skillset to join our team of like-minded professionals. This person will be responsible for preparing cost estimates for projects based on construction plans, job specifications, and industry knowledge. Construction Estimators analyze plans and specifications to generate detailed scopes of work for translating into estimates. As an Estimator, you will work closely with the Director of Operations and Project Executive to produce timely, accurate proposals. Salary is commensurate with job experience. Essential Duties: • Analyze drawings and specifications, material use and selections, the scope of work, and perform quantity take-offs., • Create job-specific subcontractor and vendor lists, distribute plans and scopes sheets to obtain competitive pricing, communicate with subcontractors and vendors to obtain complete bids within required timeframes., • Combine all material, production, shipping, and other associated costs to calculate a final proposed bid price for the customer., • Communicate thoroughly with customers regarding RFI’s and clarifications., • Upon bid acceptance, attend required handoff meetings to ensure efficient and complete transfer of information., • Review offers and quotes by vendors according to requirements to determine the most beneficial alternative., • Build relationships with key vendors (subcontractors, suppliers, engineers etc.), • Other responsibilities and duties may be assigned., • Compute costs by analyzing labor, material, and time requirements, • Prepare work to be estimated by gather proposals, blueprints, specifications, and related documents, • Resolve discrepancies by collecting and analyzing information, • Present prepared estimates by assembling and displaying numerical and descriptive information, • Prepare special reports by collecting, analyzing, and summarizing information and trends, • Perform conceptual, schematic, and design development budgets, • Review plans for consistency and accuracy, • Manage all levels of take-offs while applying unit prices, • Collaborate with others on the preconstruction team to successfully bid jobs, • Develop into a leader within the estimating team, • Client/Architect Interaction, • This position requires typing, answering phones, sitting for extended periods of time, lifting items up to 10 lbs., • Software: Microsoft Office, Bluebeam, Adobe, Planswift, and Building Connected, • Other duties as assigned Employee Benefits: • Sick days, • Paid time off, • 401K plan with company match, • Group medical, dental, and vision insurance, • GAP hospital insurance, short-term disability, and other elective benefits, • 12 paid company holidays, • Paid maternity/paternity/adoption leave of absence, • Paid childbirth leave NO RECRUITERS No phone calls or drop ins, please. Brodson Construction is a Drug-Free Workplace. All candidates selected for employment will be required to pass a pre-employment drug test as a condition of hire. Requirements: • Bachelor's Degree in Construction Management or Related Field is Preferable, • 3+ Years of Estimating Experience, • Residential/GC experience is desired, especially with high-end restaurant, retail, and residential offices, • Proven experience bidding on projects $2M+, • English fluency (reading, writing, and verbal communication), • Collaboration Skills, • Customer/Client Focus, • Decision Making, • Leadership, • Communication Proficiency, • Ethical Conduct, • Problem Solving, • Thoroughness, • Time Management

Job DescriptionDescription: Do you want to work for an established company that offers professional growth opportunities and employee benefits that matter? Look no further than Brodson Construction, Inc., a dynamic mid-sized construction company specializing in building quality commercial projects since 1989. Brodson Construction is looking for an Estimator with a minimum of 3 years’ experience in construction. We’re searching for an individual with a great attitude and robust skillset to join our team of like-minded professionals. This person will be responsible for preparing cost estimates for commercial projects based on construction plans, job specifications, and industry knowledge. Construction Estimators analyze plans and specifications to generate detailed scopes of work for translating into estimates. As an Estimator, you will work closely with the Director of Operations and Project Executive to produce timely, accurate proposals. Salary is commensurate with job experience. Essential Duties: • Analyze drawings and specifications, material use and selections, the scope of work, and perform quantity take-offs., • Create job-specific subcontractor and vendor lists, distribute plans and scopes sheets to obtain competitive pricing, communicate with subcontractors and vendors to obtain complete bids within required timeframes., • Combine all material, production, shipping, and other associated costs to calculate a final proposed bid price for the customer., • Communicate thoroughly with customers regarding RFI’s and clarifications., • Upon bid acceptance, attend required handoff meetings to ensure efficient and complete transfer of information., • Review offers and quotes by vendors according to requirements to determine the most beneficial alternative., • Build relationships with key vendors (subcontractors, suppliers, engineers etc.), • Other responsibilities and duties may be assigned., • Compute costs by analyzing labor, material, and time requirements, • Prepare work to be estimated by gather proposals, blueprints, specifications, and related documents, • Resolve discrepancies by collecting and analyzing information, • Present prepared estimates by assembling and displaying numerical and descriptive information, • Prepare special reports by collecting, analyzing, and summarizing information and trends, • Perform conceptual, schematic, and design development budgets, • Review plans for consistency and accuracy, • Manage all levels of take-offs while applying unit prices, • Collaborate with others on the preconstruction team to successfully bid jobs, • Develop into a leader within the estimating team, • Client/Architect Interaction, • This position requires typing, answering phones, sitting for extended periods of time, lifting items up to 10 lbs., • Software: Microsoft Office, Bluebeam, Adobe, Planswift, and Building Connected, • Other duties as assigned Employee Benefits: • Sick days, • Paid time off, • 401K plan with company match, • Group medical, dental, and vision insurance, • GAP hospital insurance, short-term disability, and other elective benefits, • 12 paid company holidays, • Paid maternity/paternity/adoption leave of absence, • Paid childbirth leave NO RECRUITERS No phone calls or drop ins, please. Brodson Construction is a Drug-Free Workplace. All candidates selected for employment will be required to pass a pre-employment drug test as a condition of hire. Requirements: • Bachelor's Degree in Construction Management or Related Field is Preferable, • 3+ Years of Estimating Experience, • Commercial/GC experience is desired, especially with high-end restaurant, retail, and commercial offices, • Proven experience bidding on projects $2M+, • English fluency (reading, writing, and verbal communication), • Collaboration Skills, • Customer/Client Focus, • Decision Making, • Leadership, • Communication Proficiency, • Ethical Conduct, • Problem Solving, • Thoroughness, • Time Management

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: We are seeking a Membership Programming Director to lead the strategic vision, curation, and execution of programming for our private membership platform. This role is event-driven and experience-driven, focused on creating culturally relevant, high-impact moments that reinforce desirability, deepen member engagement, and drive long-term value. Candidates must have a strong network, cultural awareness, and a proven ability to translate brand positioning into programming that resonates with a high-value, global audience. Experience within luxury hospitality, private members’ clubs, or high-end lifestyle brands is required. CORE RESPONSIBILITIES 1. Programming Strategy & Curation • Define and lead the overall programming vision across all membership touchpoints, • Develop a structured annual calendar anchored around key cultural moments and RDG maketing calendar (Basel, F1, seasonal peaks, etc.), • Prioritize high-impact, signature activations over high-frequency programming, • Build scalable, repeatable formats that can evolve seasonally (vs. one-off events), • Ensure all programming aligns with brand positioning and reinforces desirability 1. Member Experience & Community Building • Develop a deep understanding of member profiles, behaviors, and expectations, • Curate experiences that foster meaningful connections and community, not just attendance, • Identify and cultivate key members, connectors, and high-value profiles within the community, • Continuously refine programming based on qualitative feedback and behavioral insights 1. Partnerships & Cultural Integration • Source and secure high-value partnerships (brands, talent, thought leaders, creators), • Introduce members to new networks, industries, and opportunities thrught special offsite experiences and special perks., • Ensure partnerships bring real value to members (access, status, experience), not just visibility, • Position the membership as a cultural platform, not just a social offering 1. Commercial & Strategic Performance • Align programming with broader business objectives: retention, acquisition, and brand equity, • Contribute to membership growth through programming that drives desirability and referrals, • Track performance through clear KPIs (attendance quality, repeat engagement, conversion impact), • Ensure efficient budget allocation with a focus on ROI and impact per activation 1. Operational Execution & Standards • Oversee flawless execution of all programming with strong attention to detail, • Establish and maintain SOPs for planning, production, and member experience delivery, • Coordinate cross-functionally with operations, marketing, and partnerships teams, • Ensure consistency across all venues and membership environments 1. Team Leadership • Lead and structure the programming function with clear ownership and accountability, • Elevate team standards from coordination to true project ownership, • Mentor team members to think strategically, not just operationally, • Foster a high-performance, solutions-driven culture 1. Marketing & Positioning Alignment • Work closely with marketing to ensure programming is positioned, not just promoted, • Contribute to storytelling that reinforces exclusivity, relevance, and cultural authority, • Ensure programming feeds content, PR, and brand narratives, • Avoid transactional or “event-driven” communication; focus on editorial and experiential value

Job Description Executive Chef Date Revised: 5/18/26 Department: Culinary FLSA Status: Exempt Reports to: Vice President of Operations Summary: The Executive Chef is responsible for all culinary activities of the club, including all restaurants, catering, and the Island Market. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing, and manage culinary budget. Research and develop product utilization, service standards, concept improvements, revenue enhancements, and cost controls for a property-wide implementation. Work in close cooperation with outlet-specific restaurant management to ensure optimal efficiencies with respect to member satisfaction and efficiency of the operation. To consistently exceed member expectations and provide the highest levels of product and services, additional duties and responsibilities may be assigned as needed. In accordance with Fisher Island Club’s philosophy, all team members work together sharing in a common goal of a successful and innovative club. Team members are to demonstrate integrity, fairness, and honesty. These are the core values that we will live by in our daily interaction with all of our external and internal members, guests, and customers. The ideal candidate for this position is creative, enthusiastic, and passionate about food. Nature and Scope: • The incumbent reports directly to the Vice President of Operations. The major trust of the position is to create and maintain a professional culinary operation of the highest standards efficiently. Duties and Responsibilities: • Lead a passionate, constantly evolving kitchen through knowledge, technique, and experience, • Responsible for all food production, including that used for restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, controls, recipes, and pricing., • Develop and monitor food and labor budget for each outlet, including banquets, • Make periodic and regular inspections of restaurants to observe quality of food preparation and service; food appearance; cleanliness and sanitation of production and service areas, equipment, and employee appearance., • Coordinate all training activities for kitchen, bakery, pastry, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies., • Develop recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, ease of preparation, and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing, and menu development., • Assist operation managers as requested in areas such as plate presentation, special function menu planning, and the design of new service areas., • Prepare operational reports and analyses setting forth progress and adverse trends, and make appropriate recommendations., • Establish controls to minimize food/supply waste and theft., • Oversee the requisition of products and other necessary culinary/food supplies, • Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles, • Prepare necessary data for applicable parts of the budget; project annual food, labor, and other costs, and monitor actual financial results; take corrective action as necessary to help assure that financial goals are met, • Consult with the Director of Outlets and Vice President of Operations about food production aspects of special events being planned, • Cooks or directly supervises the cooking of items that require skillful preparation, • Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability, • Interact with food and beverage leadership to ensure that food production consistently exceeds the expectations of members and guests, • In conjunction with the Food and Beverage leadership team, assist in maintaining a high level of service principles in accordance with established standards, • Evaluate products to ensure that quality, price, and related goods are consistently met, • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment, and terminology, • Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment, • Provides training and professional development opportunities for all kitchen staff, • Ensure that the kitchen staff executes service lineups and attends required meetings, • Maintain a 90% presence in the kitchen areas during service, touching tables, follow up on special requests, welcome members, and inquire about experience, • Liaise with the government regulating agency, i.e., Health Inspector, as necessary, • Willing and timely execution of other duties as delegated by leadership, • Exercise discretion and independent judgment in the completion of job duties related to matters of significance Minimum Qualifications: • B.S. Degree in Culinary Arts, Food Services Technology/Management/or related field; or A.O.S. Degree in Culinary Arts or culinary certificate and required experience., • Minimum of 10 years of progressive culinary/kitchen management experience, • Possess strong culinary creativity, • Demonstrated ability to effectively interact with people of diverse socioeconomic, cultural, disability, and ethnic backgrounds, • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, proven track record in high volume property, effective communicator, effective in providing exceptional member satisfaction, and positive employee relations, • Must be proficient in Microsoft Office, BirchStreet/Agilisys, and ADP systems, • Must have excellent organizational, interpersonal, and administrative skills Licenses and Special Permits • Responsible Vendor Certification, • Food Handler Certification Knowledge, skills, and abilities: • Strong interpersonal, managerial, and leadership skills required, • Strong organizational and time management skills required, • Ability to manage change effectively, • Ability to conceptualize the mission, • Clear, concise written and verbal communication skills, • Experience making presentations in front of groups, • Track record promoting an atmosphere of teamwork, • Instill a member service “can-do” attitude in all employees, • Experience in training and developing employees with limited experience, • Coach employees on how to resolve and de-escalate conflicts in a calm and organized manner, • Strong customer service and reasoning skills, • Strong and creative problem-solving skills with exceptional detail in follow-up, • Strong budgetary, projections, and cost control skills, • Follow/enforce company policies and procedures, • Ability to quickly evaluate alternatives and decide on a plan of action, • Teach suggestive selling techniques, • Computer proficiency in Word, Excel, and PowerPoint, • Juggle and balance the needs of the organization Attributes • Proactive, Team Player, Problem Solver, • Passionate about hospitality and customer service-driven, • Must have a professional appearance and good hygiene, • Respect for all co-workers and members, • Pride in work by creating positive energy, excitement, and fun, • Demonstrate positive behaviors: smiling, being polite, and courteous, • Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach Working Conditions: • Work is not performed in an office environment, • Ability to work a flexible schedule, evenings, weekends, and holidays, • Ability to work under pressure and handle stress, • An extended period of walking and or standing is required Physical Demands • The employee is required to stand for long periods as well as walk, bend, and stoop. The position requires working taste buds, the ability to smell, feel with fingers, and visually inspect, including close and distance vision. The position requires the ability to use arms, hands, and fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc. This description is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances (changes in personnel, operations, emergencies, or technological developments) change.

Job DescriptionMarketing Manager – Bastion Collection Location: Miami, FL (On-site, 5 days a week) Employment Type: Full-time Bastion Collection is seeking a highly skilled and creative Marketing Manager to lead marketing efforts for our new restaurant and private members club opening in Brickell in late 2025. This role is ideal for a strategic thinker with a passion for hospitality, content creation, and brand storytelling, who thrives in a fast-paced, collaborative environment. Key Responsibilities Cross-Functional Coordination Act as the on-property liaison between Bastion Corporate Marketing and the on-site operational, culinary, and membership teams. Collaborate with leadership to activate brand moments, including seasonal promotions, holidays, and high-profile partnerships. Support the membership team in engagement and retention strategies. Partner with the building management team to streamline member communications. Content Creation & Social Media Develop and execute a monthly content calendar for the restaurant and club. Write engaging captions and create content for Instagram (posts, Stories, Reels). Produce weekly Reels highlighting programming, partnerships, chef spotlights, and behind-the-scenes content. Oversee community management, including responding to DMs and comments and engaging with the local community. Track social media analytics and adjust strategies to maximize results. Email Marketing & CRM Create and manage email marketing campaigns (newsletters, event invites, promotions). Optimize the SevenRooms CRM database. Analyze engagement metrics and report on campaign performance. Digital Marketing Manage third-party listings (Google, Yelp, etc.). Coordinate paid ad campaigns. Support the operations team in managing online reviews. Booking & Digital Platforms Optimize and maintain third-party booking platforms (Resy, OpenTable). Provide updated copy and curated images in collaboration with the Director of Restaurants. Website Management Maintain and update the website with accurate information, including menus, hours, and programming details. Manage and respond to website inquiries. Photo & Video Content Coordinate photo and video shoots for restaurant and club marketing needs. Maintain an organized content library. Collateral & Creative Production Manage production of digital and print marketing collateral, including menus, event signage, partnership assets, and invitations. Oversee design (via agencies/freelancers), printing, and rollout of materials. Partnerships, Programming & Events Assist in planning and executing brand partnerships, seasonal activations, and member programming. Align all external-facing communications and materials with brand standards. Manage timelines, production schedules, and marketing rollouts for events. Coordinate with PR and media partners. PR/Media Provide the agency of record with the information and assets needed for property promotion. Manage press visits and media logistics. Copywriting & Brand Voice Craft high-quality copy for social, email, web, and collateral that reflects the brand’s refined, warm, playful, and sophisticated tone. Support storytelling efforts for chefs, design, and the overall member and guest experience. Membership Marketing & Communications Collaborate with the Membership team on member communications. Create and deploy member email campaigns via PeopleVine. Manage content updates in the members-only app. Develop marketing materials for member programming, such as event invitations, weekly digests, and on-site signage.

Job Description Job Summary A strategic leader who oversees marketing strategies and efforts to strengthen sbe’s market position and achieve desired business goals. As part of the executive team, the Senior Director of Marketing leads culture and operational initiatives by leading with integrity and professionalism through planning, implementation and evaluation of all marketing activities including positioning, placement, advertising, digital media and public relations. Essential Functions The Senior Director of Marketing will be extraordinarily driven to deliver innovative, world-class campaigns that drive increased brand awareness for sbe. This position will be responsible for developing marketing strategies and story ideas based on culture, insights, trends, and data. We require a team player who projects confidence, a positive attitude, good judgement and grace under pressure; and someone who has the ability to think both creatively and strategically. Responsibilities / Duties • Develops strategic marketing plans and establish annual marketing budgets through the review of competitive data, demand analysis, and market mix management., • Formulate, implement and assess the success of traditional and digital marketing and public relations strategies for all new restaurant openings., • Leverages the brands to create partnership opportunities to enhance and increase brand awareness and reach., • On-Property Experiences: Works alongside operations to develop the strategic direction of curated on-property experiences and activations., • Market Research: conducts market-level research, such as SWOT analysis, competitive set studies, and paid marketing surveys to test current and/or new service levels and product concepts., • For hotel and partner properties, cultivate and manage partner relationships for effective collaboration in developing and implementing marketing and public relations strategies and campaigns, • Drive marketing initiatives with the specific objective of increasing sales in, and customer traffic to, the sbe brands and operations., • Provide direction to public relations team members in their coordination and review of public relation plans developed internally and externally on all projects., • Oversee and direct strategy as pertains to social media channels, social media marketing plans, social media consultants and creates engagement plans and opportunities for growth., • Aid in new business development via participation in pitch meetings, brainstorms, idea generation, staffing discussions and more. Competencies • Passion and pride for your work., • Ability to stay ahead of the curve, up to date, and have your finger on the pulse of latest trends and sales best practices., • Ability to handle multiple projects at one time and meet deadlines., • Balanced combination of being collaborative and being able to take the initiative and run with a project., • Strong understanding of consumer trends across lifestyle and entertainment, as well as deep understanding of the evolving media landscape., • Fundamental understanding of Integrated Marketing tactics., • Strong work ethic and ability to work in a fast-paced environment, while being flexible enough to pivot quickly if needed., • Comfortable with risk-taking to challenge and question the status quo. Skills • 7+ years of Marketing experience, • Excellent written, verbal, interpersonal and presentation skills (outreach plans, general proofreading, pitch development, media materials, strategy documents, decks)., • Strong and confident leadership., • Results-driven, continually raises the bar. Delivers both quality and quantity., • Strong and consistent problem-solving and analytical skills; strategic thinker who gets stuff done., • Consistent and impressive track-record of creative and innovative PR campaigns with tangible, standout results., • Social media and influencer campaign experience., • Experience developing an effective executive profiling strategy., • Ability to synthesize data into logical conclusions and recommendations.

Job Description Company: Chick-fil-A River Landing In-Line • Operator Thomas Overby won Rookie of the Year in his first year as an Owner/Operator, • River Landing In-line is a $15 million location, and growing fast, • River Landing works close in the community, and an organization they work with to combat homelessness won a Chick-fil-A True Inspiration Award after being nominated by River Landing, • Chick-fil-A is the fastest growing Quick Service Restaurant in the nation, • Chick-fil-A has the highest customer satisfaction scores for 10 consecutive years, • Chick-fil-A is on Forbes Lists for: Best Customer Service (2025), Customer Experience All Stars (2024), America's Dream Employers (2025), Best Brands For Social Impact (2023), Best Employers for Women (2023), America's Best Large Employers (2023), The Halo 100 (2022), • Chick-fil-A has awarded $191 million in team member scholarships since 1973, with $26 million total awarded to 14,000+ winners in 2024 Value and Appreciate Employees • 80 hours of PTO annually, • Health, dental, vision insurance stipend, • Tuition Discounts at Over 100 Colleges, • Never work on Sundays, • Excellent Career Advancement Opportunities, • Overtime Available Opportunity We are looking for an enthusiastic Restaurant Sales Specialist/Coordinator to join our team at Chick-fil-A. This hands-on leadership role is designed to provide a long-term career path within one of the most respected brands in the country. In this position, you will take ownership of driving revenue, building meaningful partnerships, and expanding the restaurant’s presence in the community. This opportunity offers a high level of autonomy, allowing you to create and execute strategic sales initiatives while making a direct impact on both the business and the people you serve. You will work closely alongside a successful franchisee and leadership team, gaining support, mentorship, and the resources needed to succeed. Your Impact • Driving new large account acquisition by building relationships and identifying opportunities within the local market, • Expanding catering sales by promoting offerings across a wide range of events, businesses, and community occasions, • Overseeing and growing key revenue channels, including ADP, catering, events, and strategic partnerships, • Creating and managing systems to track sales performance, measure impact, and continuously improve results, • Leveraging your local knowledge and connections to establish Chick-fil-A as a go-to partner within the community, • Bringing energy, charisma, and a genuine passion for sales to every interaction, influencing both clients and internal teams, • Collaborating with leadership and participating in director meetings to align on goals and drive overall restaurant success, • Contributing beyond sales by supporting operations when needed and maintaining a team-first, no-silos mindset, • Building long-term value by developing sustainable strategies that support both immediate growth and future expansion Background Profile • 2 years of Leadership experience, • Must be Bilingual in English and Spanish, • Hospitality experience (preferred), • Proven track record of developing others, • Passion for Chick-fil-A's values, • Spanish speaking a plus! Apply now and you will be contacted ASAP.

Job Description RDG Overview: RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: Reporting to the Director, HR, the Coordinator, Human Resources is a member of our entrepreneurial Human Resources & Talent Acquisition team. The main objective of this role is to ensure the highest degree of administrative support in an overall effort to create a unique candidate and employee experience. Act as an Ambassador for the Human Resources team for both internal and external stakeholders, promoting operational best practices in a fast paced, ever-changing environment. RESPONSIBILITIES: • Serve as a primary point of contact for day-to-day HR administrative operations, handling all general HR administrative responsibilities with accuracy, confidentiality, and a high sense of urgency., • Partner with hiring managers and recruiters to manage the full-cycle recruiting process, ensuring a seamless and welcoming candidate experience., • Collaborate with senior leaders (Corporate Chefs & Directors) to support their international and J-1 employment requests., • Serve as a resource for immigration and J-1 exchange visitor matters by responding to questions, addressing employee concerns, and providing guidance on guidelines, legal requirements, and internal procedures., • Track and maintain all visa applications and expiration dates, initiating renewals and next-phase filings in a timely manner. Monthly tracking is essential., • Assist J-1 exchange visitors throughout their program, including onboarding, regular check-ins, housing and logistics coordination, and adherence to program requirements., • Prepare, process, and file HR documentation in ADP, including new hire paperwork, status change forms, terminations, and general HR forms., • Maintain and track candidate pipelines and employee-relations records across ADP and AllVoices., • Communicate with candidates throughout the recruiting and onboarding process, serving as a consistent and responsive point of contact., • Administer employee surveys through ADP, including 30-day, 90-day, annual review, exit, and pulse/polling surveys., • Maintain RDG birthday and welcome announcement emails, and plan office celebrations and holiday parties as appropriate., • Plan and coordinate community activities and engagement initiatives across RDG venues, including recognition programs, team events, and volunteer and community-service efforts., • Serve as administrator for the employee engagement platform (AllVoices), supporting rollout, adoption, and day-to-day management across venues., • Design and produce internal communications, posters, flyers, and announcements that promote RDG programs, culture, and events., • Order new hire uniforms, IT equipment, supplies, marketing swag, and business cards through the onboarding process checklist., • Update organizational charts weekly based on ADP records and current headcount., • Audit ADP records and employee profiles weekly (including status changes and terminations) to ensure accuracy and data integrity., • Administer the onboarding process and support new hire orientation, including preparing agendas and materials and maintaining Restaurant365 as necessary., • Support venue operations as needed for orientation, training events, open-call interviews, and community service., • Maintain a clean, organized, and welcoming corporate office environment, including common areas, supplies, and meeting spaces., • Support the Chief People Officer and HR & Talent Acquisition team on a diverse range of recruiting, HR, and culture projects that vary in size and complexity. Requirements/Qualifications: Briefly describe the educational background, licenses, certifications, job-related experience, knowledge, skills, or abilities necessary to perform the job and preferred relevant experience. • Minimum of 2 years progressive Human Resources or Talent Acquisition experience within a hospitality setting is desirable., • Bachelor’s degree in human resources or business administration, or related field of study or any equivalent combination of education and/or experience., • Knowledge of the J1 visa exchange program and regulations., • Experience working with Applicant Tracking Systems (ATS) & HRIS such as ADP is preferred., • Proficient in Word, Excel and PowerPoint, Outlook, • Ability to effectively interact with all levels within the organization., • Ability to handle highly sensitive information in a confidential manner., • Ability to multi-task in a challenging and fast paced environment, consistently meet deadlines., • Problem solving skills, attention to detail, and ability to exercise sound judgment., • Bilingual in Spanish is strongly preferred. Other Skills and Knowledge: • Superior verbal and written communication skills., • Ability to represent RDG and business with professionalism, poise and model the RDG values., • Proven time management, organizational, and follow-up skills, with a high comfort level initiating and responding to high volume of phone calls and emails., • Adept at working in a fast-paced, deadline-driven environment with a task-driven focus., • Commitment to a heightened sense of urgency associated with the talent acquisition processes., • Strong analytical and critical thinking skills to successfully troubleshoot and resolve unexpected roadblocks, barriers, and inquiries from internal and external clients., • Excellent relationship building capabilities with a keen ability to drive engagement within the recruiting process., • Mature and proactive professional judgement is vital to influence at all levels., • Ability to work a flexible schedule and visit properties as needed (new openings, open call etc.) Physical Demands And Work Environment: Briefly describe the physical demands (walking, sitting, standing, etc.) necessary to perform the essential functions of the position as well as the environment that the position operates in. General office assignments-(typing), which lends itself to repetitive motion. Sitting in a stationary position for several hours within the day

Job DescriptionDescription: Happy Corner Hospitality is a collective consisting of Motek, a Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our corporate team. Position Overview: The Director of Purchasing will be responsible for developing and executing purchasing strategies that ensure cost-effectiveness, consistency, and quality across our group. This role requires strong leadership, negotiation skills, and expertise in restaurant supply chain management. Familiarity with Restaurant365 is essential for success. Responsibilities: • Oversee purchasing activities for 10–15 restaurant locations., • Develop, negotiate, and manage vendor contracts to optimize cost savings and quality., • Implement and maintain purchasing systems and processes in Restaurant365., • Analyze purchasing data to identify cost-saving opportunities and improve operational efficiency., • Ensure consistent supply of food, beverage, and operational goods to all units., • Collaborate with culinary, operations, and finance teams to align procurement with business goals., • Monitor vendor performance and ensure compliance with food safety, quality, and delivery standards., • Lead and mentor the purchasing team to drive continuous improvement., • Manage inventory and control costs while maintaining product availability. Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • 401k savings plans., • Medical, dental and vision insurance, • Employee discounts. Requirements:, • Bachelor’s degree in supply chain management, Business, or related field (preferred)., • 10+ years of progressive procurement experience, with at least 5 years in a senior leadership role within the restaurant or hospitality industry., • Experience overseeing purchasing for multi-unit operations (10+ locations preferred)., • Proficiency with Restaurant365 and strong data analysis skills., • Excellent negotiation, communication, and vendor management abilities., • Proven track record of cost savings and process improvement., • Strong leadership skills with the ability to work cross-functionally.

Job Description Beverage Director KK Concepts • Kitchen + Kocktails by Kevin Kelley (All Locations), • Club Vivo, • Kanvas Sports + Social Summary: We are looking for a dynamic and experienced Beverage Director to lead our company's operational strategies and drive efficiency, productivity, and growth. As a key member of the executive team, the Beverage Director will play a crucial role in shaping the company's success through strategic planning, process improvement, and effective leadership concerning the beverage program for all locations. Responsibilities: • Oversee all aspects of beverage operations to ensure smooth functioning and alignment with organizational goals, • Drives profitable growth and ensures long-term vitality of the business via strategy and effective management., • Lead the development and implementation of restaurant operational strategies to enhance performance and profitability, • Spearhead process improvement projects to optimize operational efficiency and effectiveness, • Ensure the company has systems and controls, policy and processes are in place to achieve regulatory requirements including financial, operating, technology, etc., • Conducts thorough high impact restaurant visits, role modeling the coaching model and visit process to ensure and maximize field team alignment towards key business objectives., • Negotiate contracts and agreements with vendors, partners, and stakeholders to support operational needs, • Ensure locations submit timely Profit and Loss statements, analysis reports, forecast reports, and implement corrective plans. Experience: • Demonstrated experience in a senior leadership role in the multi-unit restaurant industry, • Advanced proficiency in project management, process improvement, and strategic planning, • Demonstrated ability to manage multiple projects simultaneously while maintaining high standards, • Proficiency in negotiating contracts and agreements to achieve favorable outcomes, • Ensures implementation of all Standard Operating Policies and Procedures, including service standards, across all operations., • Experience in driving operational excellence through continuous improvement initiatives If you are a results-driven leader with a passion for operational excellence and strategic growth, we invite you to apply for the Director of Operations. Join our team and be part of a dynamic organization committed to success. EOE Company DescriptionOur Story Founded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged. Our Cuisine At Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor. Our Atmosphere Designed with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.Our Story\r\n\r\nFounded in 2020, Kitchen + Kocktails by Kevin Kelley was born out of a love for Southern-Inspired cuisine and a desire to bring authentic flavors of the South to our community. Our founder, Kevin Kelley , envisioned a place where guests could enjoy not only delicious food but also a lively and inviting atmosphere. Over the years, we continue to grow and evolve, but our dedication to quality and hospitality remains unchanged.\r\n\r\nOur Cuisine\r\nAt Kitchen + Kocktails by Kevin Kelley, we believe that great food starts with the finest ingredients. Our menu is a celebtation of Southern Comfort food, featuring classic dishes with a modern twist. From our signature Shrimp and Grits, to our innovative Chicken and Specialty Waffles, every item is crafted with care and attention to detail. We source premium ingredients to ensure that every bite is a burst of flavor.\r\n\r\nOur Atmosphere\r\nDesigned with elegance in mind, Kitchen + Kocktails by Kevin Kelley offers a welcoming space where you can relax and enjoy a meal.

Job DescriptionDescription: Happy Corner Hospitality is a collective consisting of Motek, a Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our corporate team. Position Overview: The Controller will lead the day-to-day accounting function across multiple entities and locations, oversee cash management, budgeting, and compliance activities, and work closely with operations leadership to drive financial performance. This role requires a hands-on leader who thrives in a fast-paced, high-growth environment and is passionate about building scalable processes and financial infrastructure. Responsibilities: • Oversee accounting activities for 10–15 restaurant locations., • Lead the month-end, quarter-end, and year-end close processes, ensuring timely and accurate financial reporting., • Prepare and review monthly financial statements, variance analyses, and management reporting packages., • Maintain and strengthen internal controls, accounting policies, and financial procedures to ensure compliance and operational efficiency., • Manage cash flow forecasting and liquidity planning across multiple entities and operating locations., • Partner with operations leadership to analyze financial performance, identify trends, and provide actionable recommendations to improve processes., • Partner with Director of Finance to review yearly budgeting., • Ensure compliance with federal, state, and local tax requirements and coordinate with external tax advisors as needed., • Manage relationships with external auditors, banks, insurance providers, and other financial partners., • Review payroll-related accounting entries and support payroll compliance initiatives., • Support new restaurant openings, acquisitions, and expansion initiatives through financial planning, systems implementation, and process development., • Develop, implement, and continuously improve accounting systems, reporting tools, and financial workflows to support company growth., • Provide strategic financial insights and recommendations to executive leadership to support key business decisions.Requirements:, • Bachelor’s degree in Finance, Business, or related field (preferred)., • 5+ years of experience as a Controller within the restaurant or hospitality industry., • Experience overseeing financial procedures and creating processes., • Proficiency with Restaurant365, Microsoft suite, and strong data analysis skills., • Strong leadership skills with the ability to work cross-functionally.

Job DescriptionDescription: Happy Corner Hospitality is a collective consisting of Motek, a Mediterranean concept restaurant, Sesame Bakery, and Yalla Motek. We pride ourselves on delivering exceptional service and culinary experiences to our valued guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate, highly motivated, experienced professionals to join our corporate team. Position Overview The Director of Finance will serve as a key strategic leader, responsible for overseeing the financial health and performance of a rapidly growing multi-unit hospitality group. This role will lead financial planning and analysis, accounting oversight, budgeting, forecasting, cash flow management, and financial reporting across multiple venues. The Director of Finance will partner closely with executive leadership, operations, and department heads to provide actionable financial insights, drive profitability, and support strategic decision-making. This position requires a hands-on leader with strong analytical capabilities, experience in multi-unit operations, and the ability to build scalable financial processes that support continued growth. Responsibilities: • Lead the company's financial planning, budgeting, forecasting, and long-term strategic financial initiatives., • Oversee the preparation and analysis of monthly, quarterly, and annual financial statements and management reporting packages., • Develop and maintain financial models, forecasts, and dashboards to support executive decision-making., • Monitor company performance against budget and forecast, identifying risks, opportunities, and corrective actions., • Partner with operations leadership to analyze labor costs, food costs, operating expenses, and profitability across all locations., • Manage cash flow forecasting and working capital to ensure financial stability and support growth initiatives., • Oversee accounting operations and collaborate with the accounting team to ensure timely and accurate month-end and year-end close processes., • Establish and maintain strong internal controls, financial policies, and procedures to ensure compliance and operational efficiency., • Utilize Restaurant365 and other financial systems to improve reporting accuracy, visibility, and operational insights., • Prepare financial presentations and executive summaries for ownership and senior leadership., • Support new restaurant openings, acquisitions, and expansion initiatives through financial analysis, budgeting, and scenario planning., • Analyze trends, key performance indicators, and market conditions to identify opportunities for revenue growth and cost optimization., • Manage relationships with banking partners, auditors, insurance providers, and external financial consultants., • Lead, mentor, and develop members of the finance and accounting teams, fostering a culture of accountability and continuous improvement., • Ensure compliance with all applicable federal, state, and local financial reporting and tax requirements., • Provide strategic recommendations to executive leadership regarding investments, growth opportunities, capital expenditures, and overall business performance. Perks & Benefits • Competitive compensation package., • Wages paid weekly., • Free parking., • Opportunities for growth and advancement., • 401(k) savings plan to help you plan for the future., • Comprehensive medical, dental, vision, and supplemental insurance coverage., • Employee dining discounts. Requirements: • Bachelor’s degree in Finance, Business, or related field required., • 8-10+ years of experience as a Director of Finance or similar role within the restaurant or hospitality industry., • Strong knowledge of GAAP, payroll accounting, and federal, state, and local tax compliance requirements., • Experience overseeing financial procedures and creating processes., • Proficiency with Restaurant365, Microsoft suite, and strong data analysis skills., • Strong leadership skills with the ability to work cross-functionally and lead a team.

Job Description Director of Restaurants - Full Time Live Hospitality Miami | Miami, FL Join this new opening -Growing Hospitality & Entertianment group in Miami as the Director of Restaurants, where you'll lead and oversee a diverse portfolio of 3-4 vibrant restaurants and bars. We are a multi-concept venue featuring a sports bar, a polished casual lounge restaurant, and a lively nightlife concept. This role is perfect for a hands-on leader who thrives in a dynamic environment and is excited about contributing to our new openings in the greater Miami area as we expand our hospitality and entertainment brand. Key Responsibilities • Oversee daily operations of multiple restaurant concepts, ensuring high standards in service and quality., • Manage and train front-of-house and back-of-house teams, fostering a collaborative and motivated work environment., • Implement effective marketing strategies to enhance brand visibility and attract customers., • Maintain compliance with health and safety regulations while optimizing operational efficiencies., • Develop and manage budgets, forecasts, and financial performance for each venue., • Collaborate with executive leadership on expansion plans and new concept development. Requirements • Proven experience in restaurant management, preferably in a multi-concept setting., • Strong leadership skills with the ability to motivate and develop a diverse hospitality team., • Excellent communication and interpersonal skills., • Demonstrated ability to manage budgets and financial reports., • Availability to work flexible hours, including nights and weekends as needed. Schedule This is a full-time position with flexible scheduling, including nights and weekends. Why You'll Love Working Here • Be part of an exciting and growing brand in the vibrant Miami hospitality scene., • Opportunities for professional growth and career advancement within our expanding organization., • Work in a dynamic, fast-paced environment with a focus on innovation and excellence., • Enjoy a collaborative and supportive team culture. Join the Team If you are a passionate leader ready to take your career to the next level, we encourage you to apply and be part of our exciting journey at our Hospitality team in Miami!

Job Description Director of Restaurants - Full Time FTK Hospitality Miami | Miami, FL Join this new opening -Growing Hospitality &Entertianment group in Miami as the Director of Restaurants, where you'll lead and oversee a diverse portfolio of 3-4 vibrant restaurants and bars. We are a multi-concept venue featuring a sports bar, a polished casual lounge restaurant, and a lively nightlife concept. This role is perfect for a hands-on leader who thrives in a dynamic environment and is excited about contributing to our new openings in the greater Miami area as we expand our hospitality and entertainment brand. Key Responsibilities • Oversee daily operations of multiple restaurant concepts, ensuring high standards in service and quality., • Manage and train front-of-house and back-of-house teams, fostering a collaborative and motivated work environment., • Implement effective marketing strategies to enhance brand visibility and attract customers., • Maintain compliance with health and safety regulations while optimizing operational efficiencies., • Develop and manage budgets, forecasts, and financial performance for each venue., • Collaborate with executive leadership on expansion plans and new concept development. Requirements • Proven experience in restaurant management, preferably in a multi-concept setting., • Strong leadership skills with the ability to motivate and develop a diverse hospitality team., • Excellent communication and interpersonal skills., • Demonstrated ability to manage budgets and financial reports., • Availability to work flexible hours, including nights and weekends as needed. Schedule This is a full-time position with flexible scheduling, including nights and weekends. Why You'll Love Working Here • Be part of an exciting and growing brand in the vibrant Miami hospitality scene., • Opportunities for professional growth and career advancement within our expanding organization., • Work in a dynamic, fast-paced environment with a focus on innovation and excellence., • Enjoy a collaborative and supportive team culture. Join the Team If you are a passionate leader ready to take your career to the next level, we encourage you to apply and be part of our exciting journey at our Hospitality team in Miami!

Job Description • We have an opening for a full time LEAD CHINESE COOK position., • Location: Citadel - 915 Northwest 72nd Street, Miami, FL 33150. Note: online applications accepted only., • Schedule: Full time; Monday through Friday, hours may vary. More details upon interview., • Requirement: Previous Chinese and Wok cuisine cooking experience is required., • Strong working knowledge of wok cooking, knife skills, sauce preparation, and traditional Chinese cooking techniques required, • Ability to execute high-volume batch cooking while maintaining consistency, texture, presentation, and flavor integrity throughout service, • Assists the Chef de Cuisine with daily production, prep organization, hot food execution, and quality control for Chinese menu items, • Experience working in fast-paced, structured foodservice operations with the ability to follow standardized recipes, production schedules, and operational procedures, • Supports setup, replenishment, and presentation of buffet and catering offerings while maintaining cleanliness, food safety, and organization of the production area., • Pay Range: $26.00 per hour to $29.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1532018. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Prepares food to ensure it is nutritious and properly flavored in accordance with applicable federal, state, local and company standards, guidelines and regulations. Essential Duties and Responsibilities: • May oversee the cooking activities of food service associates as assigned by Food Service Director., • Prepares various entrees and menu items following established recipes., • Operates and cleans equipment after each use. Performs scheduled routine cleaning., • Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products., • Follows HACCP guidelines to ensure quality and safety of food supply., • Complies with federal, state and local health and sanitation regulations and department sanitation procedures., • Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned., • Assists in the cross training of employees., • Performs other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry 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. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis.

Job DescriptionJob Summary The Gourmet Store Manager is responsible for managing the daily operations of our market, including the selection, development, and performance management of team members. Job Duties & Responsibilities • Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs., • Responsible to train and develop all new FOH & BOH employees., • Maintains a guest focus while performing duties., • Assures operational expenses and costs are in line with budgets., • Is knowledgeable of budgets and adhering to the profits they reflect., • Development and training of front of the house staff., • Delegates tasks for ordering supplies and follows up to assure accuracies., • Performs weekly and monthly inventories and updates beverage prices on spread sheet., • Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas., • Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances., • Maintain professional restaurant image, including market cleanliness, proper uniforms, and appearance standards., • Ensure positive guest service in all areas., • Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests., • Ensure that proper security procedures are in place to protect team members, guests, and company assets., • Ensure a safe working and guest environment to reduce the risk of injury and accidents., • Completes accident reports promptly if a guest or team member is injured., • Responsible to assist in menu planning, development, and meal specials., • Ensure proper cash management controls are followed by all F&B staff members, as per policy., • Manage shifts which include daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness., • Investigate and resolve complaints concerning food quality and service., • Provides direction and communication to team members regarding operational information and procedural changes., • Develop team members by providing ongoing feedback., • Maintain an accurate and up-to-date plan of market staffing needs with trained competent individuals., • Have complete knowledge of all policies, standards, and procedures of the department., • Be familiar with resort services, amenities, and outlets., • Available for work assignments outside of Manager’s customary work schedule. This may include evenings, catering events, weekends, and holidays., • Compliance with all Store Market policies and procedures as described and communicated by management., • Fill in where needed to ensure guest service standards and efficient operations., • Works effectively with Human Resources Director in proper documentation and performance management.Required Skills/Abilities:, • Exceptional customer service and managerial skills., • Excellent verbal and written communication skills., • Excellent organizational and time-management skills., • Ability to prioritize tasks and to delegate them when appropriate.Education and Experience:, • Bachelors degree in Business Administration preferred., • At least two years of experience in retail administration preferably in market management, with increasing levels of responsibility required.Physical Requirements:, • Prolonged periods of standing., • Must be able to lift 50 pounds at a time.

Job Description Host Report to: Restaurant Manager, Sales & Events Director, Assistant General Manager, and General Manager FLSA Status: Non-Exempt Schedule: Based on Business Needs The Hostess at Klaw is responsible for the reservations and table seating to maintain the highest company standards of F&B quality and service. The Hostess will maintain excellent reservation practices and managed the flow of guest’s day in and day out. The lead host/shift host will make a seating floor plan according to the reservations and communicate important guest information to the service team. The host team will greet the guests at the door and ensure a smooth guest seating flow throughout the day. As a host, you will be responsible for always providing a prompt and friendly welcome to all our guests by following the brands' standards. This role will set the stage for the guest experience by greeting, seating the guests, and assisting the management team with the table management system. Essential Function: -Responsible for guiding the guest through the dining experience and contributing to the team and operation's overall success -Welcome and greet guests. Make all our guests feel comfortable and let them know you're there to take care of them personally -Provide each guest with a friendly welcome and farewell to ensure a positive and memorable visit -Ensure communications with managers to ensure guest satisfaction -Comprehensive knowledge of our reservation platform -Provide information to management on chit to update guest profiles in the reservation system -Perform side work at the start, during and end of each shift as required by service station assignment -Monitor and observe guests' dining experience. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests -Be ready and willing to assist fellow hostess as situations arise -Be ready and willing to assist the server assistant with clearing and resetting tables -Thank guests for their visit and invite them to return -Reports to work on time and as scheduled -Understands shift ends once approved by MOD -Communicates any problems, challenges, complaints, or service difficulties, in a timely manner, to the manager on duty or beverage manager -Responsible for the proper use and maintenance of all associated equipment -Follows company guidelines regarding uniforms and personal hygiene -Ensures that company policy regarding drinking age is followed and that the service of alcoholic beverages to obviously intoxicated guests is stopped and referred to the Manager on duty immediately -Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor -Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and following the restaurant's preventative maintenance programs -Be knowledgeable of restaurant policies -Utilizes the reservations system to identify VIPs and accommodate any special requirements for the day. -Executes relay duties to ensure seamless communication and operations within the restaurant. -Accepts and implements table changes as directed by supervisors and managers. -Manages new bookings, including amendments and cancellations, in accordance with customer requests. -Performs other job related roles as needed Qualifications: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Education and/or Experience: -A minimum of 1 year of experience in a hostess restaurant position -Knowledge of MS Office, OpenTable, Seven Rooms -Be able to learn our menu, including food, beverage, and wine; maintain a working knowledge of all changes provided by management. Language Skills: -Ability to read, speak and interpret documents in clear English. -Must be able to communicate clearly with managers, kitchen and dining room personnel, and guests. Physical Ability: -Be able to reach, bend, kneel and frequently lift to 50 pounds. -Be able to work in a standing position for long periods of time (up to 10 hours). -Specific vision abilities that this job may require include close, distance, color, and peripheral vision, depth perception, and ability to adjust focus. Competencies: -Interpersonal Skills - Maintains confidentiality; Listens to others without interrupting; Keeps emotions under control; Remains open to others' ideas and tries new things. -Leadership Skills – Exhibits excellent critical thinking and decision-making skills; Displays ability to have a highly motivated and energetic personality; Displays ability to take the initiative and exhibit flexibility. -Customer Service Skills – Shows excellent guest service skills; Deals effectively with all business contacts; Always maintains a professional appearance and demeanor. -Oral Communication - Ability to read, speak and interpret documents in clear English. Speaks clearly and persuasively in positive or negative situations; listens and gets clarification; Responds well to questions. -Written Communication - Writes clearly and informatively; Edits work for spelling and grammar; Varies writing style to meet needs; Presents numerical data effectively; Able to read and interpret written information. -Organizational Support - Follows policies and procedures; Completes administrative tasks correctly and on time; supports organization's goals and values; Benefits organization through outside activities; Supports affirmative action and respects diversity. -Planning/Organizing - Prioritizes and plans work activities; Uses time efficiently; Plans for additional resources; Sets goals and objectives; Develops realistic action plans; Handles the pressures of simultaneously coordinating a wide range of activities and recommend appropriate solutions to restaurant problems -Professionalism - Approaches others in a tactful manner; Reacts well under pressure; Treats others with respect and consideration regardless of their status or position; Accepts responsibility for own actions; Follows through on commitments. -Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments. Department Responsibilities -Arrives punctually for scheduled shifts, adhering to company attendance policy -Demonstrates proper care and respect for company property -Maintains all food and beverage passing areas free and clear of debris -Attend pre-shift meetings and training sessions to stay informed about menu items, specials, and service protocols -Adheres to cleaning checklists and fulfills duties as assigned diligently -Consistently maintaining compliance of restaurant safety policies and procedures -Promptly notifying managers of any customer complaints, comments, or issues -Remains actively engaged and present in the restaurant operations during service hours -Possesses comprehensive knowledge of the food and beverage menu -Communicates issues or suggestions to the management team for resolution and improvement -Adapts professionally and contributes to teamwork to enhance customer experience -Clears tables and removes dishes promptly after customer departure or as needed -Assists with taking used dishes to the designated cleaning area in the kitchen, if needed -Resets tables promptly for the next customer party upon departure, if needed -Maintains focus and remains on-task throughout the shift -Performs sweeping and mopping of floors, addressing spills or breakages promptly and effectively -Knowledge of food safety and sanitation practices preferred Working Conditions: Heat Cold Noisy Odors Outdoors Dust/Fumes Chemicals Humidity Requirements and Activities: Requirements/ Activities Sometimes 0-29% Frequently 30-50% Constantly 60% Not Applicable Bending/Pushing/Pulling Climbing Ladders Climbing Stairs Collating/Filing Color Recognition Dialing Digging Hearing Lifting/Carrying 25lbs. Lifting/Carrying 50lbs. Lifting/Carrying 75lbs.or> Listening Manual Dexterity Reading Sitting Speaking Standing Stretching Sustained Mental Application Sustained Visual Application Threading Using a Keyboard Vehicle Operation Vision Walking Writing