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We are seeking an experienced and highly polished General Manager to lead the front-of-house and overall daily operations of a refined Mediterranean Greek estiatorio in Vancouver.This role is responsible for delivering an exceptional European-style fine dining experience, building and training a wor

Fine dining restaurant in the Theater District. Ensure the highest levels of cleanliness and organization throughout the restaurant at all times. To check with customers to ensure that they are enjoying their experience and meals.

Victor’s Café, a celebrated Cuban fine dining restaurant in Midtown Manhattan, is seeking a dedicated.This is an exciting opportunity to grow with a family-owned restaurant known for its warm hospitality, vibrant cuisine, and newly renovated dining space.Beautiful, recently renovated re

Jean-Georges is actively seeking Chef de Partie!. The jewel of Chef Jean-Georges Vongerichten's empire, the restaurant offers the very best in fine dining. Chef Jean-Georges is a master at maintaining the essence of ingredients while using them inventively to produce the best flavor.

Line cooks are needed at Tribeca's highly regarded fine dining Korean restaurant.We are one of Tribeca's most exciting destination for haute cuisine, focused on increasing our reputation for quality food and service.General knowledge of cooking techniques, equipment and safe food handling proce

We are currently seeking highly skilled and passionate Sommeliers to join our growing and dynamic team!. Minimum 2 years of experience as a Sommelier in a fine dining establishment.

Now hiring for Jungsik NY pastry team!.We are looking for a passionate and positive pastry cook with strong work ethic.Pastry cook is needed at Tribeca's highly regarded fine dining Korean restaurant.General knowledge of pastry techniques, equipment and safe food handling procedures is req

Chef Sungchul Shim and the team behind Michelin awarded Kochi, as well as the well renowned casual concepts GUI, DonDon Korean BBQ, and Mari.Michelin starred (2022, 2023, 2024, 2025) Korean Hand Roll fine-dining restaurant in Hell's Kitchen that incorporates traditional Korean flavors and globa

Sous Chef or Chef de Cuisine experience in a Michelin-starred or comparable fine dining environment. Reporting to the Executive Chef, the Chef de Cuisine is responsible for daily kitchen operations, consistent execution of the menu, and leading a high-performing culinary team. Oiji Mi is seeking a C

We are seeking a talented Floor Manager to join our world-class hospitality brigade. Proven success as a Floor Manager within fine dining, Michelin-starred establishments, or luxury hotel settings.

As our Floor Manager, you’ll be the heartbeat of the dining room, ensuring every service is smooth, professional, and memorable. Oversee daily floor operations to maintain seamless service, table flow, and guest satisfaction. Floor Manager in a fine dining setting.

Noble 33 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. Sparrow Italia 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. 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 and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Why This Role: The Assistant General Manager plays a key leadership role in shaping daily operations, team culture, and the guest experience. This position is ideal for an experienced hospitality leader who wants hands-on operational ownership, the opportunity to develop future leaders, and long-term growth within a growing restaurant group. Job Summary: The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, execution, and standards. This role leads teams, upholds service and operational excellence, and ensures company policies, procedures, and financial controls are consistently followed. In addition to day-to-day leadership, the AGM contributes to strategic initiatives focused on driving sales, improving efficiency, controlling costs, developing future leaders, and supporting the continued growth and profitability of the business. Key Responsibilities: Leadership & Team Development: • Lead recruiting, onboarding, training, and development efforts with a focus on building and promoting high-performing teams., • Identify and develop high-potential employees for advancement and leadership growth., • Lead teams daily with professionalism, fairness, and accountability., • Support the General Manager in coaching and developing managers in company. culture, leadership skills, systems, and procedures., • Address and document employee performance issues in accordance with company policies and standard operating procedures., • Organize and lead effective employee meetings and pre-shift communications. Operations & Guest Experience: • Maintain functional proficiency across all front-of-house and back-of-house positions., • Ensure consistent execution of service standards, operational procedures, and brand expectations., • Resolve guest concerns promptly and professionally, exercising sound judgment., • Demonstrate strong knowledge of the employee handbook, employee benefits, and company values., • Ensure compliance with all health, safety, sanitation, and food safety regulations., • Identify and communicate facility maintenance needs to the General Manager and appropriate vendors., • Utilize restaurant systems, technology, and reporting tools effectively. Inventory, Labor & Financial Management: • Establish and maintain inventory par levels and tracking systems to control cost of goods., • Monitor inventory usage, variances, and running totals., • Manage labor costs through effective scheduling, overtime control, and budget adherence., • Enforce cash handling, loss prevention, and anti-theft procedures., • Ensure accurate monthly inventories are completed, reviewed, and submitted on time., • Conduct ongoing labor and cost analysis to support operational efficiency. Financial Controls & Payroll: • Support the General Manager with financial oversight, reporting, and internal controls., • Accurately complete weekly restaurant payroll in compliance with legal and company requirements. Qualifications: • Three (3) or more years of supervisory or management experience., • Three (3) or more years of experience in a full-service dining environment., • Proven ability to lead teams and manage multiple priorities in a fast-paced environment., • Strong work ethic with a consistent sense of urgency, accountability, and ownership., • Professional, polished appearance and demeanor., • Ability to anticipate and respond to guest and team needs., • Working knowledge of cocktails, spirits, and wine preferred., • Availability to work nights, weekends, and holidays., • Ability to stand for extended periods and lift up to 35 pounds. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

About Casa Cipriani Casa Cipriani is a five-star luxury hotel, private members-only club, and distinguished event venue housed within the iconic Battery Maritime Building in New York City. Combining timeless elegance with modern comfort, Casa Cipriani is dedicated to offering exceptional service, craftsmanship, and attention to detail in every aspect of the guest and member experience. POSITION PURPOSE: The Host / Reception Manager is responsible for overseeing all front-door and reception operations for the Club at Casa Cipriani, ensuring a seamless, controlled, and highly personalized member experience. This role blends refined hospitality with strong operational leadership and requires precision, foresight, and the ability to manage complex guest flow within a high-profile private members’ environment. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee end-to-end front-door and reception operations, including member arrivals, guest verification, departures, and access control., • Manage daily guest lists, reservations, walk-ins, and waitlists in accordance with Club policies., • Control pacing and overall Club flow in coordination with floor managers, security, and senior leadership., • Anticipate peak periods and proactively adjust staffing levels, positioning, and procedures., • Ensure all front-of-house operational checklists, SOPs, and opening/closing procedures are consistently executed., • Deliver a polished, discreet, and welcoming experience aligned with Casa Cipriani service standards., • Ensure accurate member recognition and VIP handling, including preferences, restrictions, and special requests., • Resolve guest concerns decisively and diplomatically, escalating issues when appropriate., • Maintain strict confidentiality regarding members, guests, and internal operations., • Conduct structured operational walk-throughs to engage members, gather feedback, identify service gaps, and relay information on upcoming events and programming in accordance with Casa Cipriani policy., • Lead, schedule, and supervise the host and reception team across all shifts., • Build weekly schedules based on forecasted covers, events, and historical data., • Train staff on Club policies, service standards, and operational procedures., • Conduct daily pre-shift briefings and shift handovers to ensure alignment and continuity., • Monitor real-time floor performance and make operational adjustments as needed., • Maintain accurate guest management and membership system records, including VIP tagging, member notes, preferences, and restrictions., • Produce daily and weekly operational reports, including guest counts, member-to-guest ratios, peak arrival patterns, VIP activity, and notable feedback., • Identify operational inefficiencies and recommend process improvements., • Serve as the primary liaison between reception, Club floor teams, events, membership, and security., • Coordinate guest flow for private events, buyouts, and high-profile visits., • Support Membership and Events teams with guest list management and access control., • Enforce Club access rules, dress code, and house policies consistently and professionally., • Ensure compliance with internal procedures, safety protocols, and brand standards., • Maintain immaculate presentation of reception desks and entry areas., • Lead by example in appearance, language, professionalism, and conduct. KNOWLEDGE, EXPERIENCE AND SKILLS: • 3–5+ years of experience in a senior reception, host, or front-of-house management role within a luxury hotel, fine dining, or private members’ club., • Strong command of guest flow management, capacity control, and pacing., • Proven experience with reservation and guest management systems., • Advanced scheduling and labor planning skills., • Ability to interpret operational data and translate insights into staffing and service decisions., • Experience managing high-volume arrivals while maintaining a composed, elevated service standard., • Excellent problem-solving skills with the ability to make real-time operational decisions., • Ability to handle sensitive and confidential information with discretion., • Flexible availability, including evenings, weekends, and holidays. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Reporting to the Beverage Director, the Sommelier will produce thoughtful and consistent wine offerings for members, accommodating individual tastes and requests while always elevating Maxime’s brand and hospitality standards. Proven success as a Sommelier within fine dining, Michelin-star est

Step into a leadership role at one of New York City’s most exclusive, reservation‑only dining rooms—an environment defined by timeless style, impeccable service, and a guest experience that blends classic New York glamour with modern precision. As Assistant General Manager, you will help steward a hospitality program known for its polish, warmth, and meticulous attention to detail. This is a rare opportunity to lead within a room where every night feels like an occasion and every guest expects excellence. 🌟 Position Summary The Assistant General Manager is the operational heartbeat of the dining room—supporting the General Manager in leading a high‑performance team, elevating service standards, and ensuring flawless execution across all touchpoints. This role requires a poised, confident leader who thrives in high‑expectation environments and understands the choreography of refined, high‑volume service. You will guide the team, manage the floor, and uphold the culture of hospitality that defines one of Manhattan’s most celebrated dining experiences. 🎯 Key Responsibilities Service Leadership & Guest Experience • Maintain a strong, polished presence on the floor during all peak service periods., • Ensure every guest interaction feels warm, personal, and impeccably executed., • Oversee pacing, seating flow, turn times, and table assignments to maintain smooth, elegant service., • Manage VIP, high‑profile, and repeat‑guest relationships with discretion and consistency., • Resolve guest concerns with professionalism, empathy, and swift problem‑solving. Team Development & Culture • Lead, coach, and mentor FOH staff to uphold refined service standards and brand‑defining hospitality., • Conduct pre‑shift lineups, ongoing training, and performance coaching., • Reinforce grooming, uniform, and service‑sequence standards with clarity and consistency., • Foster a culture of teamwork, accountability, and pride in craftsmanship. Operational Excellence • Support the GM with scheduling, labor management, and daily operational planning., • Oversee opening and closing procedures, cash handling, and nightly reporting., • Partner closely with the culinary team to ensure seamless communication and timing., • Maintain readiness of the dining room, bar, and service stations to the highest aesthetic and functional standards. Compliance & Standards • Ensure adherence to all DOH, safety, and cleanliness protocols., • Support inventory management, ordering, and vendor coordination., • Uphold all internal policies, service guidelines, and brand expectations. ⭐ Ideal Candidate Profile You are polished, composed, and deeply committed to hospitality. You thrive in refined, high‑touch dining rooms and bring a calm, confident presence to the floor. You understand the rhythm of iconic New York service and lead with both authority and warmth. You bring: • 3–5+ years of leadership experience in upscale, fine‑dining, or luxury hospitality., • A passion for classic service, elevated guest engagement, and team development., • Strong communication skills and the ability to coach, motivate, and inspire., • A poised, professional demeanor and the ability to remain composed under pressure., • Experience managing VIP guests, high‑volume reservations, and fast‑paced service environments. ✨ What Makes This Opportunity Special This role places you at the center of one of Manhattan’s most iconic dining experiences—where tradition, elegance, and hospitality come together in a room that feels both intimate and legendary. You’ll help lead a team that values precision, camaraderie, and the pursuit of unforgettable guest moments. For a hospitality leader who thrives in high‑expectation environments, this is a rare and prestigious platform to shine.

Sofia, a refined fine-dining Italian restaurant in the heart of Englewood, NJ, is seeking a skilled and passionate Line Cook / Jr Sous Chef to join our culinary team. You will work closely with our Executive Chef and culinary team to execute thoughtfully crafted Italian dishes with precision and con

Anchored in the Birley family tradition of elegance and personalized service, the group now includes Oswald’s, a destination for wine lovers and fine dining; Birley Sandwiches, with 9 London stores; and Birley Bakery, which recently expanded internationally with a flagship New York location.

Noble 33 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. Sparrow Italia 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. 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 and Mayfair, London, and our newest one opening soon in New York City, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Why this role: The General manager is designed for a proven hospitality leader who wants full ownership of a restaurant’s performance — from guest experience to financial results. This is a high-impact leadership position within a growing restaurant group, offering the opportunity to build strong teams, drive operational excellence, and play a key role in the long-term success and growth of the business. Job Summary The General Manager is the senior leader responsible for overseeing all aspects of restaurant operations, including service execution, culinary and beverage standards, cleanliness, safety, and brand presentation. This role leads and develops the management team and hourly staff to ensure consistent, high-quality execution across every shift. The General Manager maintains full accountability for labor management, cost controls, inventory systems, reporting, and compliance, while partnering closely with the Director of Operations and culinary leadership to drive performance, support marketing and business development initiatives, and ensure operational systems function effectively at all times. Key Responsibilities: Leadership & Operations • Lead, coach, and develop the operations and culinary leadership teams to ensure consistent execution of standards., • Ensure all venue management processes and systems are established, followed, and executed daily., • Maintain full compliance with all state and federal regulatory requirements, health codes, and safety standards., • Ensure all managers are properly trained, informed, and up to date on policies, procedures, and operational expectations., • Complete all administrative responsibilities accurately and on time, as assigned by the Director of Operations., • Ensure reservation and guest management systems (including OpenTable and related platforms) are properly configured and fully operational., • Oversee timely reporting and resolution of all maintenance and facility issues. Guest Experience & Brand Standards: • Uphold and reinforce hospitality-driven service standards across all departments., • Ensure every guest is attended to and treated with professionalism, warmth, and respect., • Maintain consistency, accuracy, and integrity in the presentation of all food and beverage menu items., • Collaborate with leadership to develop and refine service standards, menus, and guest engagement initiatives., • Ensure the venue consistently meets brand standards and is maintained in “mint condition” at all times. Financial Performance & Business Development: • Participate in weekly marketing and business development meetings to support revenue growth and brand awareness., • Establish and maintain proper par levels and inventory management systems, including active tracking and controls., • Maintain full P&L responsibility, including reporting, analysis, and corrective action planning., • Ensure tips are handled, distributed, and managed in compliance with company policies and applicable regulations. Qualifications • Minimum of five (5) years of progressive management experience in a full-service or fine-dining restaurant environment., • Comprehensive knowledge of front- and back-of-house operations, including food and beverage service, staff supervision, inventory control, and food safety., • Availability to work a flexible schedule, including evenings, weekends, and holidays., • Strong organizational skills with a proactive, detail-oriented approach to operations., • Proven hospitality leadership skills, including the ability to coach, develop teams, resolve issues, and lead under pressure., • Strong understanding of labor and cost control systems that drive restaurant profitability., • Excellent communication and leadership abilities., • Bachelor’s degree in business management or a related field, or equivalent professional experience preferred., • Experience conducting performance evaluations and managing employee development., • Working knowledge of human resources practices and procedures., • Proven experience hiring, training, and mentoring large, diverse hourly FOH teams., • Demonstrated ability to adapt quickly in a fast-paced, high-expectation environment., • Positive, self-motivated mindset with a commitment to excellence and team success. Physical Requirements: • Ability to move throughout the restaurant, stand and walk for extended periods, and occasionally assist with operational tasks as needed., • Ability to bend, twist, stoop, reach overhead and below the knees, and climb as needed., • Requires manual dexterity to operate tools, equipment, and technology necessary for the role., • Requires visual acuity, hearing ability, and effective communication skills. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include: • Medical Insurance, • Dental Insurance, • Vision insurance, • Paid Time Off (PTO), • Life insurance, • Opportunities for professional growth and development Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

The Dinex Group, a growing restaurant group by Chef Daniel Boulud, is seeking a Restaurant Manager for Le Pavillon located in the heart of Midtown, across from Grand Central Terminal. The Restaurant Manager is responsible for consistently providing restaurant guests with friendly and professional service, ensuring consistent execution in an attractive, well-maintained environment, and ensuring 100% guest satisfaction. This staff member will float during service time, observing and helping the service staff and opening/closing the restaurant as needed. They will assist the General Manager with staff training, pre-shift meetings, and general restaurant maintenance, among other tasks. The Restaurant Manager should have superior knowledge of French cuisine and wine. Responsibilities, but not limited to: • Perform proper execution of opening and closing procedures, pre- and post-service duties, • Assists general manager with premeal meetings, • Monitor service to guests in all areas of the restaurant, • Ensure team members' adherence to service standards, • Communicate with the kitchen to update them on service issues (i.e., pace of service, VIP tables), • Review the reservation sheet and seating plan and react to any special requests or VIPs, • Sustain guest relations, • Menu updates and descriptions, • Inspect dining room before service, • Maintain supply pars including linen, china, glass, and silverware., • Maintain the phone coverage standards, • Three years of service experience with at least two years in management, preferably in a fine dining or private club environment, • Ability to lead, train, and inspire, • Organizational skills, • Effective time management, • Present with professional demeanor, • Positive and clear written and oral communication skills, • Full availability- daytime hours, evening hours, and weekends, • Reference check The Dinex Group LLC is an equal opportunity employer. The Dinex Group LLC does not discriminate in employment with regard to race, color, religion, national origin, citizenship status, ancestry, age, sex, gender (including sexual harassment), sexual orientation, marital status, physical or mental disability, military status or unfavorable discharge from military service or any other characteristic protected by law.

SkyBridge Luxury has partnered with an ultra‑exclusive, invitation‑only private club in Manhattan to identify a Restaurant Manager who can elevate a refined, high‑volume dining program built around exceptional cuisine, curated experiences, and deeply personalized service. This is a rare opportunity to lead within one of New York’s most architecturally striking, culturally influential membership environments—without the visibility of a public‑facing brand. The Role You will be the steward of the club’s dining identity: the person who shapes the energy of the room, mentors a polished service team, and ensures every member interaction feels intentional, intuitive, and quietly extraordinary. This is hospitality at its most nuanced—where anticipation, discretion, and emotional intelligence matter as much as operational mastery. What You’ll Lead • Full oversight of a sophisticated, design‑forward dining room known for elevated cuisine and seamless service flow, • Coaching and developing a high‑performing FOH team grounded in warmth, professionalism, and member recognition, • Close partnership with the Executive Chef and leadership to maintain a unified culinary and service vision, • Execution of refined service standards, table‑touch strategy, and personalized engagement for a discerning membership, • Ownership of scheduling, training, performance development, and culture‑building, • Collaboration on private dining, special events, and curated programming that enriches the member experience, • Financial stewardship including labor management, cost controls, and revenue optimization, • Visible, relationship‑driven leadership that builds trust, familiarity, and emotional connection with members Who Will Thrive • Leaders from luxury hotels, fine dining, boutique hospitality, or private clubs, • Individuals with a polished, intuitive service style and strong emotional intelligence, • Mentors who build cohesive, accountable, high‑performing teams, • Operators who balance elevated guest engagement with disciplined back‑of‑house execution, • Professionals who excel in environments where discretion, personalization, and consistency define success Why This Role Is Exceptional This club is a sanctuary for its members—intimate, curated, and deeply experiential. As Restaurant Manager, you become the architect of that feeling. Your leadership shapes the rhythm of the dining room, the confidence of the team, and the sense of belonging members feel every time they walk through the door. This is a high‑impact role for a leader who wants to operate at the intersection of luxury, culture, and human connection.

Job Title: Dining Room Manager, Printemps. Located in the historic 50-story landmark, Printemps has five distinct food and beverage concepts ranging from a casual cafe to a fine dining brasserie. We are dedicated to delivering fine dining, unmatched hospitality, and first-rate experiences across Nor

We are seeking culinary professionals looking to cook excellent food with classic technique in a fine dining setting who are excited to be a part of opening a new and exciting French restaurant.We believe it is equally as important to be looking to learn and grow, as it is to teach and mentor.In bei

Maitre D’ or FOH leadership role in fine dining.

We are seeking an experienced, strategic, and entrepreneurial Events Director to lead and grow the private events program for a new fine dining Italian restaurant concept. The ideal candidate is highly organized, proactive, and experienced in high-end hospitality or fine dining event management.

The ideal candidate will have extensive experience in a fine dining environment, a strong understanding of hospitality, and a natural ability to provide guests with an exceptional and personalized experience. Minimum of 2-3 years of experience in a fine dining or upscale restaurant environment

Qualified Line Cooks must be energetic, enthusiastic, and have a great attitude, as well as:. At least 1 year of full-service cooking experience (preferably in a fine dining establishment). Genuine passion for cooking and restaurant hospitality.

Join Our Front of House Team at Le Coucou!.At Le Coucou, we pride ourselves on offering a gracious modern interpretation of fine European gastronomy.With a passion for delivering authentic French dining experiences, we are dedicated to creating memorable moments for our guests.Our team of passionate

Renwick Hospitality Group is looking for strong, passionate, and detail-oriented.Altair is a fine dining establishment located in the newly renovated dining area of .We offer a beautiful dining room & bar/lounge setting dedicated to engaging with our guests at the highest level.Our goal is to c

Dirt Candy, the award winning vegetable restaurant by Chef Amanda Cohen, is seeking experienced servers.The ideal candidate has a minimum of two years experience in a fine dining/upscale casual setting, possesses a strong knowledge of food, beverage and hospitality, is passionate about the overall g

The restaurant features refined, unexpectedly playful dishes that highlight exceptional ingredients and seasonality in two distinct culinary experiences: a bold prix fixe menu in the dining room and an à la carte menu in the lively Bar Room. The Fine Dining Restaurant Manager, in collaboration with

Fine Dining Restaurant seeking Greeter with .We are looking for an energetic, upbeat and enthusiastic person that can make a warm positive first impression on our guests.You must have NYC fine-dining experience and familiarization with the reservation system Opentable is preferred.Candidates sh

We’re hiring passionate and experienced F&B Managers and Bar Managers for multiple venues within our historic hotel property. Experience in Japanese restaurants, fine-dining, and hotel restaurants is preferred.

Yingtao is a contemporary Chinese fine-dining restaurant in Hell’s Kitchen, awarded 1 Michelin star.We are seeking a Server to join our Front of House team.Execute elevated service with confidence, calm, and care throughout the dining room and chef’s counter.Guide guests through tas

We are seeking a reliable, detail-oriented Dishwasher to join the team at our One-Michelin-Star restaurant.This role is essential to maintaining the flow, cleanliness, and presentation standards expected in a fine-dining environment.Wash and polish delicate plateware, glassware, flatware, and cookwa

Join our dynamic culinary team as a Sushi Chef and bring authentic Japanese cuisine to life! This energetic role is perfect for passionate food enthusiasts who thrive in a fast-paced, fine dining environment. As a Sushi Chef, you will craft beautifully presented sushi and sashimi, ensuring each dish

Proven experience as a Chef de Partie in fine dining, Michelin, or luxury hospitality. With career progression opportunities, premium benefits, and unmatched exposure, this role is for committed and ambitious chefs who want to become a part of something truly unique in New York City’s private memb

Tempura Chef’s Assistant – Japanese Fine Dining / Tempura Omakase (Full-Time / Part-Time).

POSITION PURPOSE: We are seeking a hospitality focused and organized individual to join our team as a Sous Chef. Is responsible for assisting the Executive Chef in managing kitchen operations, ensuring food quality, and maintaining a clean and efficient work environment. This role involves supervising kitchen staff, overseeing food preparation, and contributing to menu development to ensure an exceptional dining experience. ESSENTIAL FUNCTIONS AND DUTIES: • Oversee daily kitchen operations and ensure efficient workflow., • Supervise food preparation to ensure quality, consistency, and presentation meet company standards., • Assist in hiring, training, and mentoring kitchen staff., • Schedule and manage kitchen staff to ensure adequate coverage during service hours., • Ensure compliance with all health, safety, and sanitation regulations., • Maintain cleanliness and organization of the kitchen, including food storage and prep areas., • Monitor food costs and control waste to meet budgetary goals., • Assist in maintaining accurate records of expenses, food usage, and inventory., • Strive to exceed guest expectations by delivering consistently exceptional culinary experiences. KNOWLEDGE, EXPIERENCE AND SKILLS • 4+ years of experience in a professional kitchen, with a focus in fine dining., • Excellent facilitation, presentation, and communication skills., • Strong understanding of various cooking methods, ingredients, and kitchen equipment., • Proficiency in food safety practices and kitchen sanitation standards. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a high-temperature environment., • Flexibility to work evenings, weekends, and holidays as required., • Capability to lift and carry items up to 50 pounds. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

POSITION PURPOSE: We are seeking a hospitality-driven and detail-oriented Junior Sous Chef to support daily kitchen operations and uphold the highest culinary standards. This role works closely with the Executive Chef and Sous Chef team to ensure consistency, quality, and efficiency across all service periods. The Junior Sous Chef will play a key role in supervising line operations, mentoring junior team members, and contributing to an exceptional guest experience. ESSENTIAL FUNCTIONS AND DUTIES: • Support daily kitchen operations to ensure smooth and efficient service., • Oversee food preparation and execution, ensuring quality, consistency, and presentation standards are met., • Supervise and guide line cooks and prep staff during service., • Assist in training and onboarding new kitchen team members., • Ensure compliance with all health, safety, and sanitation standards., • Maintain cleanliness and organization across all kitchen and storage areas., • Assist with inventory management, ordering, and proper product rotation., • Monitor portioning and prep to minimize waste and support cost control initiatives., • Uphold a culture of excellence, teamwork, and accountability in the kitchen. KNOWLEDGE, EXPERIENCE, AND SKILLS: • 2-4 years of experience in a professional kitchen, preferably within fine dining or luxury hospitality., • Strong understanding of culinary techniques, ingredients, and kitchen operations., • Knowledge of food safety and sanitation standards., • Ability to perform in a fast-paced, high-standard environment., • Strong communication and teamwork skills., • Eagerness to learn, grow, and develop within a luxury hospitality setting. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects, weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Sous Chef – Fine Dining Restaurant $75,000 - $85,000 + Bonus Join this renowned restaurant group as a Sous Chef for one of their fine dining concepts, responsible for supporting all kitchen operations, complete with excellent benefits, competitive salary, and outstanding career growth opportunities. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Sous Chef supports the Chef de Cuisine in all BOH operations. Your responsibilities will include: • Assist in managing the kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis, • Daily inspections of all food prepared; ensure cleanliness and sanitation procedures are followed by the entire BOH team, • Coordinate training activities with the main kitchen, prep cooks and dishwashers, • Maintain all specialized company equipment and ensure cleaning protocols are followed, • Build lasting relationship with all vendors, • Assist Chef de Cuisine with food and beverage related issues, execution issues and problem solving, • Assist in scheduling, training, and performance management of kitchen staff, • Oversee the ordering of supplies and maintain proper inventory control levels, • Experienced leader to anchor and guide the service team with confidence and efficiency BACKGROUND PROFILE: • 2+ years of experience as a Sous Chef with an $8M+ upscale or fine dining restaurant, • Experience with Italian cuisine strongly preferred, • Have strong interpersonal and communication skills, • Energetic, detail oriented, and a passion for hospitality, • Must be quick to learn, flexible, and comfortable adapting in a fast-changing environment, • Able to pivot swiftly and embrace new challenges with a learning mindset EOE – EQUAL OPPORTUNITY EMPLOYER

Sous Chef - Fine Dining French Restaurant Location: Midtown/Manhattan Salary: $70,000 to $85,000 We’re working with a refined, fine dining restaurant to find a talented Sous Chef to join the kitchen leadership team. This is a great opportunity for a chef who is passionate about classic technique, precision, and elevated execution. The menu is rooted in French cuisine, with a strong focus on seasonality, quality ingredients, and attention to detail. What You’ll Be Doing • Supporting the Executive Chef in daily kitchen operations, • Leading service and ensuring consistency, quality, and presentation, • Training, mentoring, and developing the BOH team, • Upholding high standards in food safety, cleanliness, and organization, • Assisting with menu development, costing, and ordering, • Maintaining smooth execution in a high-expectation, service-driven environment What We’re Looking For • Proven experience in fine dining kitchens (required), • Strong background in French cuisine or similar European styles, • Solid foundation in classical techniques and attention to detail, • Experience leading teams during service in a structured kitchen, • Passion for quality ingredients, plating, and guest experience, • Calm, composed, and organized under pressure

Restaurant Manager (PM) Salary: $80,000–$85,000 Location: NYC Benefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining Discounts An ultra-luxury client is seeking a polished and experienced Restaurant Manager (PM) to lead evening operations at their upscale Italian restaurant. This role oversees service in the restaurant, lounge, terraces, and private club, ensuring exceptional guest experiences and smooth daily close. Key Responsibilities: • Lead and close evening service across all dining outlets, • Train, schedule, and mentor front-of-house staff, • Maintain service standards and handle guest feedback professionally, • Coordinate with kitchen on guest preferences and special requests, • Assist with scheduling, payroll, reporting, and inventory, • Support implementation of new menus, events, and seasonal offerings, • Uphold brand standards and grooming guidelines, • Foster a positive, motivated, and guest-focused team environment Qualifications: • 2+ years in a luxury hospitality or fine dining setting, • Strong knowledge of food, wine, and spirits, • Professional communication skills; detail-oriented, • Evening/weekend availability (3 PM–1 AM), • NYC Food Handler's Certificate, TIPS, and ServSafe preferred

Job Details: After two decades of success on the UWS with his three restaurants across from Lincoln Center at 1900 Broadway, Daniel Boulud has decided to boldly combine the spaces into one spectacular dining destination, opening this spring. With over 10,000 square feet spanning two floors, the new restaurant will offer a multi-faceted, modern take on a classic French brasserie. Designed by David Rockwell’s Rockwell Group, it will feature a light and airy main dining room with an impressively large central bar, as well as an intimate speakeasy and elegant private dining rooms. Open for breakfast, lunch, and dinner, the restaurant will offer everything from morning coffee and croissants (to eat in or take out) to handcrafted late-night cocktails. Menus will reflect Boulud’s signature seasonal French cuisine, showcasing the finest ingredients, with a bend towards casual everyday dining and a light twist on bistro favorites. Pre and post-theatre crowds will once again be able to enjoy Boulud’s express menus and seamless service as the perfect complement to their evening, now with even more space and an extra dose of French charm. Position Overview The Executive Chef at Brasserie Boulud will define and deliver a world-class dining experience. This role requires creativity, precision, and leadership to elevate seasonal French cuisine. The Executive Chef will manage a high-performing kitchen and partner with the General Manager, Corporate Chefs, and Director of Operations. Together, they will ensure the restaurant maintains top quality, profitability, and consistency. Key Responsibilities • Lead, mentor, and schedule a team of top-tier culinary professionals. Oversee menu development, quality control, and presentation to deliver innovative menus with exceptional attention to detail., • Direct all kitchen operations by establishing and maintaining standards for food quality, consistency, and efficiency in service., • Work collaboratively with the front-of-house team to coordinate communication and ensure smooth service that consistently exceeds guest expectations., • Develop new dishes and seasonal menus honoring French traditions and modern creativity., • Ensure compliance with food safety regulations, maintain top sanitation standards, and implement cost-control measures across all kitchen activities., • Actively mentor and train kitchen staff through hands-on guidance, skill development, and promote a strong culture of excellence and growth. Qualifications & Competencies • Proven leadership experience in Michelin-starred or high-end fine dining kitchens., • Master French techniques with a creative, precise, and innovative culinary portfolio., • Strong leadership, mentoring, and team-building skills., • Excel in organization, time management, and high-volume environments., • Demonstrate deep knowledge of sourcing, seasonality, and premium ingredient selection. Compensation Details Compensation: Salary ($120,000.00) + Quarterly IBP Bonus (up to 20%) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Life Insurance, Paid Time Off, 401k, Commuter Benefits, Potential Bonuses, Dining Discounts, and Wellness Program

About the Opportunity We are searching for an exceptional General Manager to lead a renowned, chef-driven Japanese fine dining restaurant recognized as a gastronomic institution within its market. This restaurant is defined by precision, restraint, and an uncompromising dedication to craft, where service is intentional, understated, and executed at the highest level. Notably, the restaurant earned Michelin recognition in each of the first two years the guide was introduced to Texas, underscoring its consistency and excellence. This role is designed for a seasoned hospitality leader who understands the nuance of elevated Japanese dining, values discipline and consistency, and takes pride in delivering a refined guest experience rooted in respect, detail, and tradition. The General Manager will serve as the steward of the dining room, ensuring every service reflects the integrity of the cuisine and the philosophy behind it. This role will be based in Dallas, TX and require relocation Core Responsibilities • Lead, inspire, and develop a high-performing team that embodies the culture, values, and standards of exceptional hospitality., • Create memorable dining experiences by exceeding guest expectations and demonstrating a genuine love for the art of hospitality., • Manage private club operations, cultivating strong member relationships and ensuring a consistently elevated, tailored guest experience, • Foster a high-energy, service-oriented environment, modeling the standards of excellence and motivating your team to uphold them., • Respond to guest concerns (both written and verbal) with professionalism, creativity, and a solutions-focused mindset., • Oversee all daily operations with precision, ensuring seamless service, polished execution, and a consistently elevated guest experience., • Drive financial performance by developing accurate forecasts and budgets, monitoring key metrics, and achieving labor, COGS, and profitability goals., • Analyze monthly P&L statements, clearly articulate fluctuations, and present action plans during leadership meetings., • Recruit, train, mentor, and retain exceptional talent, maintaining accurate training records and leading effective orientations that reinforce culture and expectations., • Build a strong leadership bench by coaching managers and supporting ongoing growth, development, and succession planning., • Create and execute initiatives that increase sales, profitability, and guest check average through community engagement and smart business strategies., • Uphold rigorous operational standards across service, culinary execution, sanitation, cleanliness, safety, and regulatory compliance., • Oversee accurate purchasing, correct invoicing, and proper storage and rotation of all products to ensure freshness, quality, and cost control., • Maintain the aesthetic and physical upkeep of the restaurant, both inside and outside, ensuring a polished and inviting environment., • Ensure all restaurant paperwork (including daily reports, payroll, purchase orders, and HR documentation) is completed accurately and on time., • Identify and respond to safety hazards promptly, ensuring a safe working environment and adherence to all local, state, and federal regulations., • Lead weekly manager meetings and participate in scheduled GM meetings to communicate updates, align on goals, and strengthen team cohesion., • Use guest feedback and reviews to drive continuous improvement, implementing action-based strategies that elevate the guest experience., • Apply fair, consistent disciplinary actions aligned with our company's standards and protocols., • Serve as an ambassador of the brand, upholding the company’s mission and fostering a culture of growth, excellence, and hospitality. Requirements • High school diploma or GED required; Bachelor's Degree in Restaurant / Hospitality Management or similar field of study strongly preferred, • 5+ years of General Manager experience working in a Japanese fine dining environment, with an understanding of the precision, discipline, and service standards required at the highest level, • Strong knowledge of Japanese gastronomy, including familiarity with omakase-style service, traditional ingredients, and thoughtful sourcing practices, • Ability to work a flexible schedule including evenings, weekends and holidays, • Trustworthy, detail-obsessed and open to constructive feedback, • Exceptional communication skills both written and verbal, • Desire and natural ability to with our engage guests, exuding an infectious commitment to guest service at all times Perks • Relocation assistance provided for qualified candidates, ensuring a smooth and supported transition, • Medical, Dental and Vision benefits available, • Paid Time Off, • Dining discounts at all concepts, • Professional development and career growth, • Robust Training program, • Restaurant is closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family, • A collaborative, uplifting culture where we take care of our guests by taking care of our people first Physical Requirements • Ability to lift up to 50 pounds, • Ability to work standing and walking for extended periods of time

Do you see yourself as a Sous Chef? We are seeking passionate culinary professionals who bring the same level of care to their craft as they do to their personal pursuits. Whether you’re inspired by creating innovative dishes, mentoring team members, or elevating the overall guest dining experience, we are interested in YOU. We are a well-established luxury hospitality operation in Manhattan, known for delivering refined service and exceptional culinary experiences. As a Sous Chef, you will play a key leadership role within the Culinary team — supporting the Executive Chef, overseeing day-to-day kitchen operations, and ensuring each dish reflects the highest standards of quality, creativity, and consistency. Duties and Responsibilities Culinary Operations & Guest Experience • Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items., • Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards., • Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures., • Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams. Leadership, Training & Team Development • Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance., • Assist with employee selection, training, and development; provide coaching to build strong and engaged teams., • Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary., • Promote teamwork and quality service through daily communication and coordination with other hotel departments. Safety, Sanitation & Compliance • Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations., • Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards., • Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations. Administrative & Financial Management • Monitor and control kitchen costs, food waste, and labor allocation., • Maintain security and proper storage of food, supplies, and equipment., • Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing. Other Responsibilities • May assist with food preparation and cooking as needed., • May serve as Manager on Duty or perform additional duties as assigned. Qualification & Requirements • Culinary degree or equivalent professional training preferred., • Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants., • Proven supervisory experience in high-volume, upscale environments., • Knowledge of international cuisines, modern cooking techniques, and menu engineering., • Basic reading, writing, and math skills with general knowledge of food and beverage operations., • Valid food handler certification and/or alcohol awareness permit as required by local/state agencies., • Excellent communication skills, • Strong, adaptive managerial and interpersonal skills, • Proficiency in Microsoft Office 365, • Ability to work flexible schedules, including nights, weekends, and holidays., • Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel. What You’ll Gain • The salary Range for this role is $75,000- $85,000 annually., • Complimentary employee meals, • Complimentary dry cleaning (business attire), • A leadership role in one of New York City’s most iconic luxury hotels., • Opportunities to showcase creativity while shaping memorable dining experiences., • Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.

Mult-Unit Executive Chef – Upscale Restaurant Group $120,000 - $130,000 + Bonus Join this renowned restaurant group as the Executive Chef, responsible for leading multi-unit culinary operations and driving performance across an expanding portfolio, with excellent compensation, benefits, and long-term growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • 401k with company match, • 2 weeks of vacation, 3 weeks after 2+ years, • Company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Executive Chef oversees all back-of-house operations of multiple locations. Your responsibilities will include: • Oversee culinary operations across multiple locations, ensuring consistency, quality, and brand integrity at every unit, • Protect and refine the culinary identity while thoughtfully evolving menus to support growth and market expansion, • Standardize kitchen systems, recipes, training protocols, and operational procedures to ensure scalable excellence, • Partner closely with Operations leadership to build a replicable, performance-driven playbook for current and future openings, • Lead, mentor, and develop Chef de Cuisines, building strong strength to support expansion initiatives, • Drive financial performance across all units, leveraging procurement strategy, cost control, and margin optimization, • Operate at an enterprise level, balancing culinary vision with business strategy to support sustained national growth, • Local travel (up to 25%) required to provide on-site leadership and operational support across units BACKGROUND PROFILE: • 5+ years of experience as an Executive Chef or Chef de Cuisine overseeing multiple locations with combined annual revenues exceeding $12M+ in upscale or fine dining environments, • Demonstrated success standardizing systems, recipes, and operational procedures across units, • Strong financial acumen, including cost control, procurement strategy, labor management, and margin optimization, • Collaborative leadership style with the ability to partner effectively with Operations and corporate leadership, • Experience supporting new restaurant openings and expansion initiatives strongly preferred EOE – EQUAL OPPORTUNITY EMPLOYER

At least 2+ years of senior level management experience in an upscale/fine dining establishment.

Chef John Fraser is seeking experienced and passionate .This is a unique opportunity to grow within an award-winning restaurant group, working alongside industry-leading professionals in a high-volume, fine dining setting.Execute all food items and mise-en-place with precision and consistency.C