Trabajos foh en Bayonne, New Jersey - Page 2Crear alertas

Job Description About ONTHEMARC ONTHEMARC is a contemporary, full-service catering company known for creating memorable, well-executed events where great food and great service always come first. Founded in 2006 by Chef Marc Weber out of his parents’ kitchen, with nothing but a station wagon and a simple goal to make people happy by exceeding expectations, ONTHEMARC has grown into one of the region’s most respected hospitality brands. Nearly 20 years later, we operate out of a 15,000-square-foot industrial kitchen and office space and service more than a dozen exclusive venues across Connecticut, New York, New Jersey, and beyond. Our exceptional team of over 40 full-time employees and 600 part-time staff brings our signature blend of culinary excellence, seamless service, and creativity to every event - from intimate dinners to large-scale galas and corporate functions. Our culture is grounded in hospitality, humility, and excellence. We believe great work starts with great people: those who care deeply, stay calm under pressure, communicate directly, and show up for one another. We lead with warmth and professionalism, move fast, adapt often, and take pride in doing things the right way. At ONTHEMARC, we’re not just building events - we’re building experiences that connect people, celebrate milestones, and raise the standard for what hospitality can be. If you’re passionate, hardworking, and thrive in a collaborative, high-energy environment, there’s a place for you here. About the Role: The Event Cook plays a crucial role in executing high-quality food service at a variety of events, ranging from private parties to corporate functions. This position requires strong fundamental cooking skills, speed, and consistency while working in fast-paced, high-expectation environments. The Event Cook supports the culinary team by prepping, cooking, finishing, and plating menu items according to event standards and timelines - often in offsite settings with varying kitchen setups. This role involves maintaining strict food safety and sanitation practices, coordinating closely with chefs and service staff, and assisting with setup and breakdown of cooking and service areas. Minimum Qualifications: • Prior cooking experience in a professional kitchen (restaurant, catering, banquet, or similar)., • Working knowledge of basic cooking methods (roasting, sautéing, grilling, blanching, braising) and proper knife handling., • Ability to follow recipes, prep lists, and directions accurately in a fast-paced environment., • Understanding of food safety, sanitation, and safe temperature control (hot/cold holding)., • Ability to stand for extended periods and perform physically demanding tasks (lifting, bending, carrying, working in heat)., • Strong communication skills and ability to work calmly as part of a team. Preferred Qualifications: • Food safety certification (e.g., ServSafe Food Handler/Manager or equivalent)., • Catering and/or banquet execution experience, including offsite event cooking., • Experience with high-volume production and timed service (multi-course plated, buffet, stations)., • Ability to work flexible hours, including early mornings, evenings, weekends, and holidays., • Familiarity with dietary restrictions and allergen-aware cooking and handling practices. Responsibilities: • Prep ingredients and components in advance of events, including portioning, chopping, and assembling items as directed., • Cook, reheat, and finish menu items to spec, ensuring proper seasoning, doneness, and quality., • Plate and garnish food with consistency and attention to presentation standards., • Maintain clean, organized workstations and adhere to sanitation and food safety protocols at all times., • Monitor food temperatures and holding practices to ensure safe and compliant service., • Assist with event kitchen/station setup and breakdown, including packing/transport support as needed., • Communicate proactively with the Chef/Lead Cook/Expo about timing, counts, and any issues impacting service flow., • Support inventory awareness during events (what’s running low, what needs to be refired, what needs replenishment). Skills: • Strong culinary fundamentals to produce consistent, high-quality food under pressure., • Attention to detail for accurate execution, portion control, and maintaining presentation standards during service., • Time management and multitasking to meet tight timelines and adjust quickly as event flow changes., • Food safety knowledge to ensure proper handling, sanitation, and temperature control to protect guests and maintain compliance., • Teamwork and communication for smooth coordination with chefs, expediters, and FOH teams. If you’re considering applying, please take a moment to review our Core Values (attached to this posting) and ask yourself if they genuinely align with how you like to work. They’re not just words to us: they’re the standard we hire, coach, and hold each other accountable to. If they resonate, we’d love to hear from you.

Job Description About Us: SUKA SUSHI is a relatively new restaurant based on a novel and unique concept - sushi in a container that makes eating on the go convenient. We opened our first location in November and quickly gained world-wide renown & buzz. We are now opening our second location in Manhattan and are looking to expand our team with enthusiastic and skilled individuals. We are invested in building a team that can grow alongside us. Dependable and hardworking team members will be given the opportunity to develop their skills and grow within the organization. Position Summary: We are seeking motivated Sushi Chefs, Sushi Helpers, Kitchen Helpers, Dishwashers, & Cashiers to join our kitchen team. You will assist in daily ingredient prep, sushi roll production, packing sushi into our containers, cleaning the space organized and clean, and upholding the quality of sushi and cleanliness of our product/kitchen. Our business model is designed to be a grab-&-go without sacrificing quality. This means our team need to be prepared to create high volume amount of rolls daily in order to keep up with customer demand. Responsibilities: • Prepare and season sushi rice to Suka Sushi standards, • Cut fish and prep other ingredients efficiently for daily service, • Roll, cut,and assemble sushi with consistency and precision, • Maintain sufficient prep levels for both lunch and dinner service, • Follow standardized recipes, portion sizes, and food safety protocols, • Track ingredients and supplies to prevent inventory shortages, • Ensure freshness, presentation, and quality across all menu items, • Maintain cleanliness and sanitation of prep areas and equipment, • Communicate effectively with the team, managers, and FOH throughout service, • Work with speed, accuracy, and attention to detail in a fast-paced environment Requirements: • Food Protection Certificate (preferred), • Prior experience in sushi preparation strongly preferred (but willing to train motivated candidates), • Strong work ethic and attention to detail, • Ability to work efficiently in a busy environment, • Punctual, reliable, and team-oriented attitude, • Legal work status Pay: Depends on position and experience Chefs - starting at $25/hour & up Sushi Helper - starting at $21/hour & up Kitchen Helper - starting at $19/hour & up Cashiers - starting at $18.00/hour & up Dishwasher - starting at $17.00/hour & up Full-time is preferred but part-time is also available

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 15% of the base salary in performance-based bonuses, • 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 As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities • Culinary Leadership & Execution, • Support the Executive Chef in overseeing all aspects of kitchen operations, • Ensure that every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency, • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service, • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency, • Create and execute seasonal menu specials aligned with our brand and guest expectations, • Collaborate with the Events Department to update menus and meet event-specific culinary demands, • Team Development & Culture, • Train, mentor, and develop kitchen staff to uphold our brand standards, • Ensure a collaborative and respectful work environment for both BOH and FOH teams, • Foster a culture of excellence, creativity, and teamwork in the kitchen, • Inspire and motivate the culinary team to perform at the highest level, • Operational & Financial Management, • Maintain labor, food costs, and inventory control within budget parameters, • Implement waste reduction strategies and optimize portion control, • Work closely with the purchasing team to ensure high-quality ingredient sourcing, • Monitor P-mix reports and adjust menus based on sales trends, • Review monthly P&L reports and address variances, • Safety, Compliance & Cleanliness, • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards, • Maintain a spotless and organized kitchen, exceeding all cleanliness standards, • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety, • Supervise kitchen closing procedures, ensuring all equipment and refrigeration units are properly secured What We’re Looking For • 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Proven ability to manage kitchen operations, control food costs, and optimize efficiency, • Strong leadership, communication, and team development skills, • Expertise in menu development, execution, and culinary innovation, • Ability to execute all kitchen positions and support staff when needed, • SERV Safe Food Manager Certification (or equivalent as per state law), • Experience with restaurant POS and inventory management systems Physical Requirements • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs., • Flexible schedule, including availability on nights, weekends, and holidays 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 DescriptionDescription: Executive Chef | Executive Sous Chef | Sous Chef 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. As we expand within the New York market, we are seeking Executive Chef, Executive Sous Chef, Sous Chef and Kitchen Managers to join our growing team and be a part of something great! Position Summary: Culinary Managers at Motek are responsible for overseeing kitchen operations, leading culinary teams, and maintaining the highest standards of food quality, consistency, and safety. This posting covers all BOH management levels, including Executive Chef, Executive Sous Chef, and Sous Chef. Responsibilities (but not limited to): • Lead, train, coach, and motivate BOH staff, • Ensure food quality, consistency, and presentation meet brand standards, • Oversee daily kitchen operations and service execution, • Maintain food safety, sanitation, and health department compliance, • Manage inventory, ordering, food cost, and waste control, • Collaborate with FOH and leadership teams to support overall operations, • Support scheduling, labor management, and operational goals Requirements: • High-volume, full-service restaurant kitchen experience preferred, • Proven leadership and team-building skills, • Strong organizational, time management, and communication skills, • Ability to thrive in a fast-paced, high-pressure environment, • Flexible availability, including nights, weekends, and holidays Benefits: • Competitive salary., • Wages paid weekly., • Growth opportunities., • Commuter benefits., • 401k savings plans., • Medical, dental and vision insurance., • Employee discounts., • Paid time off. Location placement + specific job description will be discussed during the interview process. Requirements:

Job Description Executive Sous Chef – LP Hospitality Group About the Company Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. Lobster Place Hospitality Group (LPHG) is a premier seafood dining and retail destination located in the heart of Chelsea Market. We operate Michelin-acclaimed Cull & Pistol Oyster Bar and Lobster Place Seafood Hall & Market—one of the most heralded seafood destinations in NYC. As the most visited retailer in the Chelsea Market, during peak months, we serve over 1,500 orders per day, go through 20,000 oysters a week, and use 600 pounds of lobster daily. Our mission is to provide an unparalleled seafood experience by delivering quality, innovation, and hospitality at the highest level. At LPHG, we foster a culture of excellence, care, and professionalism, ensuring that both our employees and guests thrive. Description and Position Summary The Executive Sous Chef (ESC) reports directly to the Executive Chef (EC) and is a core member of the back-of-house (BOH) senior leadership team. This role serves as the EC’s primary operational partner, with a strong focus on staff management, training and development, quality control, and daily execution. With support from the EC, the ESC oversees four (4) Sous Chefs, who collectively manage approximately 55 BOH employees. The ESC is expected to set and uphold a high standard of culinary and operational excellence, ensuring consistency, professionalism, and strong team performance across all stations. In addition to culinary and leadership responsibilities, the ESC must demonstrate strong administrative acumen. This includes participating in inventory planning and management, supporting accurate payroll processing, contributing to training development, and ensuring proper employee relations documentation. The role requires strong computer literacy and comfort with kitchen technology, inventory software, digital communication tools, and basic administrative systems. This position bridges day-to-day operations with long-term team development. The ideal candidate is hands-on, communicates effectively, and demonstrates steady, reliable leadership. The ESC will play an active role in building the skills of both line-level staff and Sous Chefs. Candidates should bring exceptional culinary proficiency, a growth mindset, and a collaborative spirit. We are seeking leaders who demonstrate integrity, humility, accountability, and the ability to inspire trust—ultimately contributing to a strong and positive kitchen culture. Key Responsibilities Leadership & Team Development Lead daily kitchen operations, ensuring quality, consistency, and efficiency. Mentor and coach BOH hourly and management staff, fostering professional growth and accountability. Assists executive chef in formal performance management evaluations for Sous Chefs and Shift Leads by providing feedback and participating in delivery. Staff Management & Training Collaborate with the HR team to facilitate recruitment, interviews, hiring and onboarding. Execute training for all new line-level BOH hires using standardized training processes. Ensure staff proficiency in core skills and consistency in executing standardized recipes. Lead efforts to cross-train and develop individual staff members. Participates in the training of all BOH managers, ensuring leadership readiness. Collaborates with Executive Chef and FOH managers in creating materials needed to properly train FOH staff on F&B offerings and executes training sessions. Culinary Operations & Execution Manages all BOH staff schedules to conform to the master staffing plan, ensuring that all necessary items are communicated to the Executive Chef & Payroll team. Expedite service as needed to maintain efficiency during peak business hours. Collaborate with the Executive Chef on menu evolution including menu development, tastings and implementation. Collaborate with the FOH team to ensure seamless communication between departments. Ensure efficiency of kitchen operations through daily examination of workflows and equipment maintenance, taking initiative in resolving issues using sound judgement and making suggestions for improvements in daily notes and weekly management meetings. Foster a high-performance culture through effective task management. Oversee equipment maintenance and repairs to ensure operational efficiency. Inventory & Cost Management Oversee inventory management, ordering, and vendor relationships. Manage daily inventory processes, setting and maintaining pars. Collaborate with the VP, Culinary Director to optimize food costs and purchasing. Identify areas for cost savings while maintaining food quality and consistency. Qualifications 5+ years of BOH leadership experience in a fast-paced, high-volume environment. Strong leadership and coaching skills with the ability to develop talent. Proficient in inventory management, cost control, and vendor negotiations. Deep understanding of food safety and sanitation standards. Excellent multitasking, prioritization, and operational management skills. Strong communication and problem-solving abilities. Pay & Benefits $85,000 - $90,000 annual salary Generous Paid Time Off Paid Safe & Sick Time Comprehensive Medical, Dental, and Vision Insurance 401k Plan with Company Match Company Sponsored 10k Life Insurance Policy Commuter Benefits Program Employee Assistance Program with access to free counseling/ coaching Work-life balance with consecutive days off Internal meal allowance and designated meal breaks Annual performance and compensation review Working Conditions This role operates in a professional kitchen environment and routinely uses standard kitchen equipment, including knives and appliances. The kitchen is small and fast-paced, and temperatures may be high. The workspace spans two levels, and the ability to navigate stairs is required. Essential Functions of the Job While performing the duties of this role, the employee is required to stand for extended periods, walk, and occasionally sit. The employee must occasionally lift or move kitchen products and supplies weighing up to 40 pounds. Days and hours of work vary, with a standard schedule of approximately 40-45 hours per week. Evening and weekend availability are required. This is a full-time FLSA exempt salary position based in the LPHG kitchen at Chelsea Market, located at 75 9th Avenue, New York, NY, 11001. Equal Opportunity Employer LP Hospitality Group is proud to be an equal opportunity employer. We are committed to providing an environment of mutual respect and fostering a workplace that reflects a variety of backgrounds, perspectives, and skills. Employment decisions are based on qualifications, merit, and business needs.

The Restaurant Manager oversees all daily operations, including front-of-house (FOH) service, back-of-house (BOH) coordination, and financial performance.

General Manager Opportunity The team behind The Corner Store, The Eighty-Six and Or'Esh is opening a new concept soon in West Village and is actively seeking a General Manager! Catch Hospitality Group is built on active thinking, active feedback, and a team-first mentalitydriven by our commitment to great food, great service, and great vibe. Our continued expansion, including high-profile openings across key markets and the success of our NYC concepts, reflects our focus on internal mentorship, leadership development, and promoting from within as we grow. Position Overview: We are seeking a General Manager who is equally passionate about elevating the employee experience and the guest's experience. This role requires an entrepreneurial, people-first leader who thrives in a fast-paced, high-volume environment and leads from the floor through real-time coaching, feedback, and mentorship. As the highest level of on-site leadership, the General Manager oversees front-of-house operations, financial performance, facility standards, and the overall guest experience. This role demands availability for varied shifts, including nights, weekends, and holidays. Benefits: Extensive and well-rounded training program Continued career development and growth opportunities Generous employee discounts on dining, retail, amusements, and hotels Multiple health benefit plans to suit your needs Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k) Paid sick leave Paid time off Monthly discretionary bonus potential Responsibilities: Own the guest experience while upholding brand standards and service excellence Drive sales and profitability while controlling food, beverage, labor, and operating costs Lead, coach, and develop FOH leadership and hourly teams through consistent feedback and performance management Manage daily operations, scheduling, floor plans, and shift execution Ensure accurate completion of payroll, reporting, invoicing, and administrative duties Resolve guest concerns effectively, turning issues into loyalty-building experiences Maintain cleanliness, uniform standards, and a professional restaurant environment Ensure compliance with all health, safety, and company policies Qualifications: 3+ years of senior management experience in upscale or fine dining environments Experience leading high-volume operations with ~$10M+ in annual revenue preferred Extensive fine dining and front-of-house expertise (Forbes training a plus) Strong financial acumen and operational knowledge Exceptional leadership, communication, and conflict-resolution skills Stable, progressive career history with a strong work ethic Hospitality, hotel, or culinary degree preferred

Floor - Dining Room Manager Bjrk Cafe & Bistro at the Scandinavia House is looking for a floor - dining room manager with full availability no late nights. Required years of experience: 1-2 years of progressive restaurant growth and experience in restaurants Management requirements: - Bright and positive attitude that drives hospitality and inspires others to do so - An aptitude for learning, coaching and driving excellence at all levels - Open, flexible availability Daily requirements: - Manage all day to day shift operations - Drive excellence and standards with safety, food, beverage and guests - Train, lead and develop staff to achieve excellence in guest experience and hospitality - Foster positive relationships between FOH and BOH

Front Of House Manager Hours/Shift: Minimum 50 hours 5-6 days depending on season and demand Primary Functions of the Position: Meeting food cost budgets, controllable labor budgets, minimizing waste Responsible for maintaining an "A" rating with the NYC Health Dept. thru impeccable sanitary conditions Responsible for interviewing, hiring, training and ongoing development of entire FOH and overseeing BOH staff including a progressive discipline program which included termination if necessary. Solely responsible for servers, expos, bartenders, hosts, dishwashers. Will ensure that all FOH 7 BOH staff is following standards and systems that are in place. Interact closely with all Department Heads to ensure that the guest expectations are exceeded. Responsible for rotation of opening and closing of the building. Building to be opened and closed by a limited number of FOH and BOH managers. Secondary Functions of the Position: Assignments from the General Manager General Outline of Job Responsibilities: Operations: Ensure that Safety and Sanitation Standards are maintained at all times. Immediately rectify any unsafe conditions, current or potential. Responsible for making sure that all food served is entered in Posi Touch and that no food or beverage is made without a dupe ticket printed out of Posi Touch. When doing parties/banquets, make sure that all food and beverage are ran thru Posi Touch as well and make sure the price on the contract matched the final bill. Responsible for anticipating staffing needs and taking a proactive approach on hiring Cut staff based on business volume and avoid overtime. Train, supervise and coach all FOH staff according to company standards. Perform quarterly Evaluations for all FOH personnel. Make sure no employees start until all of their new hire paperwork is complete. Formerly recommend bonuses, raises and promotions for all people in department. On a daily basis review all shift clock out reports for all FOH and BOH staff and make appropriate adjustments to coincide with posted schedule to ensure staff is clocked in and out accurately. Place the original time report and the adjusted time report in the office administrators mail box on a daily basis, Adjusted time report must be signed. All staff must be clocked out by the end of the day based on their true start and finish times. Ensure high standards for Food Health Sanitation and Cleanliness are in place and the standards are communicated and practiced throughout the kitchen at all times by all kitchen employees. Follow the purchasing guidelines when receiving deliveries compare the deliveries to the appropriate Foodco purchase order including linens and uniforms, for accuracy in quantity, quality and price. Adjust pricing if overcharged and or return any items that were delivered in error or lack in quality. Maintain par levels of all FOH supplies. Perform weekly restaurant liquor inventories and manage within Foodco. Discuss any bulk liquor buys with the corporate office Attend and actively participate in all management meetings. Conduct department meeting once a month coordinate with management team as often as possible to maintain teamwork, uniformity and consistency and great customer service. Interact with the Event Manager throughout all events about the timing of courses and to assure that food quality is meeting the expectations of our Guests. Practices Guest is #1 at all times. Make recommendations for maintenance, repair and upkeep of the restaurant. Follow through to ensure that problems are taken care of in a reasonable time frame. Supervise entire restaurant FOH and BOH staff Maintain all company equipment in the most professional fashion. Represent the company at community and other special events. Attend and actively participate in staff meetings. Input schedules into Hot Schedules, ensure weekly budgets for BOH labor are met. Regularly communicate with General Manger about costs and any difficulties. Consistently maintain company image. Oversee Restaurant chef for continuous development of menu items for restaurant menus. Must complete the New York City Food handler's Certification within one month of being hired. Kitchen: Inspect all food purchases for quality control and to maintain maximum shelf life. Schedule and coordinate FOH staff and oversee kitchen staff schedule. Ensure proper staffing for maximum productivity and efficiency. Make sure the kitchen is following documented recipes and maintain the high quality of food production, presentation and taste that has been established in our company Monitor and coach staff on maintaining consistency in food quality. Constantly practice controls to minimize food & supply waste and eliminate theft. Arirang Hibachi Steakhouse and Sushi Bar is conveniently located in Staten Island & Brooklyn, New York, Sayreville & Mountainside, New Jersey, now in Langhorne PA. Come visit us for a memorable evening where dishes are prepared at your table by our Expert Chefs, with only the finest in steak, chicken and seafood delights. Enjoy a drink from a wide variety of tropical flavors. Have some sushi and sashimi from our exclusive sushi bars. We specialize in Birthdays, Anniversaries and all party affairs. Banquet facilities are also available. Thank you for your interest in working at our Company! We believe you will be impressed by our genuine and unique approach towards our role and responsibility as an employer. The success of our Company is largely determined by our commitment to hire and develop the best team possible. It is our belief that only a well-functioning and dedicated team will provide our clients with the highest level of service. We are driven by our core values: accommodating service, exceptional quality and true professionalism. We understand that the quality of our employees determines the future of our Company. It is important for us to allow our employees to flourish from within. Therefore, we are always working hard to create an environment where our employees have continued personal and professional growth and development. Qualified candidates are encouraged to apply.

Born in 2017 from the kitchen of Danny Meyer's Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots. Daily Provisions offers a familiar, yet elevated, menu of classic dishes, including its signature crullers, all-day breakfast sandwiches with a runny yolk, and freshly brewed coffee and teas. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken. A beloved neighborhood institution among New Yorkers, Daily Provisions has expanded to multiple locations total across New York, Jersey City, Boston, and Washington, D.C Who you are: The Cafe Manager works closely with the General Manager and provides leadership and support to the Front of House and Back of House teams. The Manager will collaborate with the Managers at other Daily Provisions locations to ensure that we offer consistently phenomenal service, including best-in-class culinary, coffee and beverage programs. The Manager will educate and support the Daily Provisions team to create the best experience for all guests and the best work environment and experience for all employees. What you'll do: Cultivate a culture of Enlightened Hospitality for all stakeholders that supports our business objectives and growth Exhibit expert knowledge of the beverage and kitchen stations Be a champion of Enlightened Hospitality to our guests for in store and digital orders, ensuring that the experience leaves them raving both during and after their visit or order Maintain excellence and cleanliness of the store, ensuring that appropriate physical inventory is always available to employees and guests and that all staff is properly acquainted with appropriate CGS as it pertains to the cycle of service Continuously provide support to all FOH&BOH staff and actively participate in the cycle of service as needed Remain current and compliant with the correct HR practices and policies, holding employees accountable to all standards and practices, evaluating and/or following disciplinary procedure when necessary Ensure that the Payroll process is completed accurately, on time and according to business/accounting procedures Ensure DOL/Health Department compliance as it pertains to the operation Provides feedback and guidance with excellence and hospitality in mind, ensuring that all team members have a pathway for growth and development Consistently looks for internal and external opportunities to build our growing team Perform additional responsibilities as needed and other duties as assigned to support team objectives and operational success What we need from you: 2+ years management experience in a similar environment Bachelor's Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job (preferred, not required) Excellent verbal & written communication Understanding of Microsoft Office applications (Excel, Word, Outlook etc.) NYC DOHMH Food Protection Certificate holder English fluency and Spanish preferred What you'll get from us: At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As a Cafe Manager, you'll enjoy: Competitive pay and bonus potential : Annual compensation of $70,000 plus eligibility for a performance-based bonus, with consideration for your experience and impact Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care Time to recharge: Generous paid time off and paid parental leave to support life outside of work Investing in your future: A matched 401(k) plan to help you grow long-term savings Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services. Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship Dining Credit : An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones Convenience & flexibility: Pre-tax commuter benefits for transit and parking Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality. Putting Enlightened Hospitality into Practice Integral to our culture are our six behaviors. Our behaviors guide how we work together. We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong Turn over the rocks and always be connecting dots to build uplifting experiences and relationships Center the salt shaker with an unwavering commitment to excellence and the values that matter most Write a great next chapter. The road to success is paved with mistakes well-handled Bring a charitable assumption and err on the side of generosity Leave our campsite better than we found it; always responsible for the impact of our wake *The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

Front of House Manager Au Cheval is seeking a full time Front of House Manager to join our team! Hogsalt is not your typical restaurant group. Guests know us for transportive spaces and sumptuous fare, but what we are most proud of is the generosity we extend to our teams. Our service team reimagines hospitality with energy and a sense of fun. Our culinary team makes classic dishes so expertly that you'll remember why they became classics. No matter which of our 20+ restaurants you visit, you'll see we're an organization that makes people our guests and ourselves happy. We offer a full suite of benefits and perks, including medical, dental, vision, life, a 401(k), commuter benefits, dining rewards, and Paid Time Off! Our ideal candidate thrives in a fast-paced, dynamic environment with a passion for all things food and beverage. Has an ability to positively lead others while multi-tasking and prioritizing workloads. Must believe in quality by consistently upholding defined standards over time. Able to provide guidance and support for employees, is involved in the day-to-day operations of the Back of House, and collaborates and communicates with Front of House team to create genuine guest experiences. Qualifications Restaurant Management experience is a plus. Open availability including weekends and holidays. Flexibility and willingness to adapt to ongoing changes. Able to inspire, motivate, and develop employees. Proven track record in building high-performing teams. Professional and confident verbal and written communication with guests, employees and ownership. Duties & Responsibilities: Dedication to quality and commitment to seeing issues through to their resolution. Ensure policies and procedures are followed, such as hiring, progressive discipline and wage increases. Maintain and progress all areas of service in your store. Maintain relationships with regular guests and assist with their needs. Manage up to 5 shifts a week; a mix of opening and closing shifts will be expected. Participate in employee 6-month reviews. Possess the ability to fill into any FOH hourly position. Provide a positive and energetic demeanor to each service. Responsible for maintaining Front of House supplies. Schedule subject to modification or approval by the FOH Operating Partner and Executive Service and Operations Director. Train and mentor your Lead Employees. Work with BOH and other leadership to run an efficient, cohesive store. Location Au Cheval is hiring for a Front of House Manager Position in SoHo, New York City. Base pay starts at $35.75/hr.

B?ng Bar Line Cook Momofuku, established by chef and founder David Chang in 2004 with the opening of Momofuku Noodle Bar, has grown to include restaurants in New York City, Las Vegas, and Los Angeles and Momofuku Goods, a line of home cooking products. Momofuku has gained world-wide recognition for its innovative take on cuisine, while supporting local, sustainable and responsible farmers and food purveyors. About Momofuku B?ng Bar B?ng means bread in Korean, and the menu is built around flatbread and vertical spits of roasted meats. Located on the third floor of The Shops at Columbus Circle, B?ng Bar serves breakfast and lunch. The Momofuku B?ng Bar Line Cook will be at the front lines, carrying out new developing recipes and menu items as set by the Chef for our quick service concept that is built around flatbread and vertical spits of roasted meats. This person will be responsible for replicating dishes with precision and quality that meet our Momofuku company standards. Tasked with mastering the stations, you will also be accountable for cleanliness, food and equipment safety knowledge. Compensation Band: $22.00 - $24.00 per hour At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Responsibilities Execute menu items from start to finish. This includes but is not limited to preparation of ingredients, butchery of proteins, cooking and plating of menu items Participating in the preparation of menu and prep items Hone your existing skills while learning new techniques and building your skill set Working collaboratively with BOH staff and FOH staff Maintaining cleanliness of any BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas Participate in deep cleaning of BOH work areas, including and not limited to refrigeration, cooking equipment, and prep areas Support other team members and foster a positive work environment Required Qualifications Minimum 1 year of experience working in a culinary position in a high volume establishment and/or experience in a quick service restaurant (QSR) A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills General knife handling, food safety & sanitation knowledge Excellent communication, organizational, and interpersonal skills Comfortable working in a fast paced and high energy environment Ability to remain calm under pressure A passion for food, exceptional work ethic and dedication Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team Able to work in a standing/walking position for long periods of time Preferred Qualifications 2+ years of experience as a Line Cook or similar role in a high volume establishment/QSR with minimum consecutive tenure of one year Proven ability to successfully work each station Ability to successfully train new Line Cooks on each station A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.

Team Member The Momofuku group is comprised of restaurants and bakeries located in the US, Australia, and Canada, a magazine, and an equipment manufacturing company. We are fun, exciting and fast-paced. If you're looking for a challenging but supportive environment, we welcome you tosubmit your application for consideration. Fuku is Momofuku's version of a fried chicken sandwich shop. We are exploring what that means to us, but one thing we believe in is our spicy fried chicken sandwich! Located at the previous home of both Momofuku Noodle Bar and Momofuku ko, it is our first fast casual concept. As momofuku grows, we believe in finding young and driven talent to grow with us. We are currently looking for Team Members to join our growing Fuku concept! We are looking for all-star Team Members who are excited to represent the Momofuku brand while delivering the Fuku experience to guests with pride & integrity! About the Job Our Team Members are the Jacks & Janes of all trades at Fuku! Whether it be frying chicken, assembling sandwiches or enlightening guests on the Fuku product, you will be tasked to master all stations. Some things you'll accomplish: Hot and cold food preparation. Preparing, frying and assembling our fried chicken sandwiches, fries and veggie options Responding to high customer volume with accuracy and consistency, ensuring quality food is being served in a timely fashion Following proper food handling and sanitation protocol while preparing and cooking food as well as with opening and closing kitchen duties Greet guests, take orders, serve guests, and maintain a clean dining area Maintaining a professional demeanor and providing a friendly customer interaction in our open kitchen & behind the counter Multi-tasking in resolving customer inquiries while working during a fast paced service Speaking and selling Fuku products with enthusiasm and confidence! About You You are eager to learn and execute new challenges. You're a continual learner who isn't afraid to make smart mistakes and learn from them until you've mastered juggling multiple tasks. You know what it means to have a sense of urgency and perform well in situations that require agility and results. No previous cooking experience required! Previous quick service, fast casual experience a plus A combination of BOH and FOH food service experience strongly preferred! A team player with a proactive, positive attitude An eagerness to learn quickly and reach for new challenges Uncompromising work ethic, a can-do attitude in accomplishing any task Enthusiasm and commitment to serving quality, delicious food in a hospitable manner Comfortable working in a fast paced restaurant High school diploma Full time availability strongly preferred Recent culinary students & entry level cooks are encouraged to apply A passion for food & hospitality and an interest in growing with our company! What's in it for you? Competitive pay Medical, Dental & Vision insurance (after 90 days of full-time employment) Commuter discounts Gym membership discounts Employee dining program Paid Time Off Paid community service Momo.edu benefits (employee scholarships, interactive classes, field trips + more!) Performance evaluations + future growth opportunities

General Manager The Momofuku Group is comprised of restaurants and bakeries located in the US, Australia, and Canada, a magazine, and an equipment manufacturing company. We are fun, exciting and fast-paced. If you're looking for a challenging but supportive environment, we welcome you to submit your application for consideration. The General Manager oversees all Front of House operations while working very closely with the Executive Chef and Chef de Cuisine. S/he must play an active role, alongside the management team, in constantly refining and defining our service. S/he will be responsible for hiring, managing and training FOH management and staff. Responsibilities include: Continual improvement of all FOH operations Coordinating all hiring, training, and staffing for all FOH positions Training and enforcing Momofuku protocols and standards Working closely with chefs; act as liaison to accomplish BOH's pursuit of serving delicious food Ensuring that guests enjoy the Momofuku experience Manage administrative task (FOH inventory, payroll, scheduling, etc.) Enforcing standards of service and assisting all managers in building a strong service team Determining and managing pars on any service related item (including but not limited to all table pre-sets, dining room mise en place, coat check items, etc.) Developing and nurturing relationships with our business partners Monitoring all FOH operating costs, identifying issues, and strategizing improvements 3+ years of AGM/Senior floor level Management experience required Strong food and beverage knowledge required Exceptional service and floor skills required High volume, fast-paced restaurant experience preferred Familiarity of the New York restaurant industry preferred High profile (two- or three-star reviewed) restaurant experience is a plus Experience with bar management or special and private dining events is a plus What's In It For You? Momofuku offers competitive pay (also based on experience) and a comprehensive benefits package, including vision/dental/medical plans, gym and commuter discounts, an employee dining program along with other perks after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.

General Manager – High-Energy Restaurant & Lounge Fusion East is looking for a hands-on, high-impact General Manager to lead a $3M, high-volume, entertainment-driven restaurant in Brooklyn. This is not a back-office GM role — we need a leader who thrives on the floor, drives guest experience, and can operate in a fast-paced brunch, dinner, nightlife, and events environment. What You'll Do Run day-to-day operations of a busy, multi-revenue restaurant Lead high-volume service across brunch, dinner, and nightlife Drive hospitality standards and guest experience Manage scheduling, labor, and staffing Hire, train, and develop FOH teams Monitor sales, costs, and key performance metrics Partner with ownership on growth and expansion What We're Looking For 3+ years as a GM or senior restaurant leader Strong high-volume experience (brunch + nightlife a plus) Hands-on, floor-driven leadership style Proven ability to manage labor and control costs High-energy, hospitality-first mindset Comfortable in fast-paced, entertainment-driven environments Open availability (nights, weekends, holidays) Nice to Have NYC experience Caribbean / Afro-fusion / lounge background New restaurant opening or growth experience Beverage, events, or catering exposure Compensation $90K–$100K base Up to 12% bonus Growth opportunity with an expanding brand Why Join Us Be part of a fast-growing hospitality brand High-energy culture with real momentum Direct access to ownership Opportunity to grow with the company as we expand Ready to lead from the front and grow with us? Apply now.

We re opening a new spot, and we want the best crew in town. If you bring the energy, we ll train for the rest. We're hiring:- Servers Runners Bussers Hosts Open Call Details: June 29th From 2pm till 5pm June 30th From 2pm till 4pm 25 Christopher Columbus Dr (Montgomery St &, Warren St) Jersey City, NJ 07302 What to bring: Positive attitude Resume Perks: • Competitive pay + tips, • Growth opportunities, • Family meals, • Dining discounts No experience? No problem for some roles just show up ready to work. Can t make the open call? Send your resume with the role in the subject line.

Director Of Banquets The Director of Banquets is responsible for coordinating, supervising and directing all aspects of the hotel's and off site banquet operations, while maintaining a profitable operation and high quality products and service levels. They are expected to share ideas to promote business; reduce associate turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities Meet or exceed GSS goals for Banquets and Catering. Display leadership in guest hospitality, exemplify excellent service and guest experience. Exceed budgeted goals (labor and beverage costs). Lead all FOH staff (training, counseling, disciplining, terminating and performance reviews). Inspire and establish a consistent understanding of company core culture. Ensure compliance with all applicable standards, laws/regulations, compliance with food handling/sanitation standards and local, state and Federal liquor laws. Recruit and retain a service team that is passionate about their craft, respectful of others and genuinely committed to exceeding guest expectations. Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans. Partner with Catering Sales team and Culinary team to ensure that the Banquets & Catering Operations Team is set up for success. Perform internal audits of Banquets & Catering (assess quality of products & services) Monitor labor and beverage cost and highlight any anomalies. Conduct monthly operational supply inventory and assist with month-end processes. Conduct monthly FOH team 1x1s. Ensure maintenance of 100% Banquets and Catering equipment. Must be able to effectively communicate both verbally and written, with all level of associates and guests in an attentive, friendly, courteous and service oriented manner. Must be effective at listening to, understanding, and clarifying concerns raised by associates and guests. Must be able to multitask and prioritize departmental functions to meet deadlines. Attend all hotel required meetings and trainings. Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, including wearing nametags. Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations. Must be able to maintain confidentiality of information. Perform other duties as requested by management. Qualifications 3-5+ years in banquet/event leadership roles with prior experience as a Assistant Director, or similar in large/"high-volume" or luxury properties. Strong F&B & banquet service standards; knowledge of banquet setups (room layouts, table service styles, service etiquette), cost controls, budgeting, staff supervision & training; safety / health / liquor regulation knowledge. Some roles prefer experience with certain software (MS Office, Event Management Platforms) and ability to coordinate with other hotel departments (culinary, sales, operations). Ability to lead teams, train & motivate staff; excellent communication (verbal & written); strong organizational & multitasking ability; guest service orientation; sometimes experience handling client/vendor relationships. Willingness to work nights, weekends, holidays; able to handle high pressure, last-minute changes.

General Manager Tacombi is a fast-growing, omni-channel consumer and retail brand that is committed to globally sharing Mexican food and culture through hospitality experiences, CPG products, community outreach and digital content. Over the next couple years, we'll be significantly expanding our footprint across the U.S., which means we are going to hire a lot of people and each one of them needs to uphold our brand promise, embody our core values and always extend Mexican Hospitality – Tacombi's unique service culture – to our growing customer and employee bases. The General Manager position at Tacombi is like an entrepreneur, head coach and hospitality adventurer rolled into one. Your ability to lead a team and inspire them daily is what gets you out of bed in the morning, but figuring out what we could be doing better to serve our employees and customers is what keeps you up at night. You think and act like an owner, because that's what you are. You have really sound business fundamentals, possess a high-level of attention to detail, and are invested in your own (and your team's) success. Like owning any business, the job is as challenging as it is rewarding. The financial compensation for our General Manager is proportionate to their hard work, business acumen and leadership effectiveness. It is not, however, guaranteed. If you believe in yourself and the Tacombi brand, this could be the job for you to build a lasting and impactful career. Leadership Motivates and inspires her/his team to bring out the best in them every single day. Leads the restaurant team in its day-to-day operations through management delegation, hands on leadership and an empowering approach to thoughtful decision making. Fosters an environment that thrives on teamwork, service, hustle & continuous improvement Serves as an ambassador of the Tacombi brand to make a positive impact on the guests, team and community you touch. Operational Excellence Ensures that the food, vibe, ambiance and team are always on point Ensures that all the staff fully embodies the Tacombi mission, exceeding the highest standards of Mexican Hospitality so that all guests feel welcome and are given friendly and attentive service Thoughtfully schedules the staff with a consideration for business activity, while ensuring that both the guest expectations and the profitability targets are met Ensures the highest standards of cleanliness and organization, to reflect the care and pride in the service we provide Develops and continuously improves upon operating procedures to enhance the guest and employee experience Oversee facilities maintenance programs, ensuring that our spaces are safe and that our team is able to carry out their job with excellence Team Building Develop and identify leaders within the organization Maximize the potential of the team both FOH and BOH, by recruiting, selecting, orienting, training, scheduling, coaching, developing, and disciplining Managers and staff. Ensure that Tacombi Training Programs are being executed thoroughly and diligently; lead and oversee the development of the entire taquerias team, including managers and lead the one-on one employee performance evaluations. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for violations of company policies, rules and procedures. Business Management Efficiently manage the cost structure of the business to hit profitability targets for the restaurant and manage all administrative and reporting responsibilities. Efficiently manage Labor, COGs and Expenses to meet goals/ budgets set. Ensure a cost-conscious maintenance plan for all equipment through personal inspection and by following a preventative maintenance program FLSA Status: Exempt Primary Function/Department: Operations Reports to: District Manager

General Manager Bazaar Meat is a bold celebration of the carnivorouswhere inventive techniques, theatrical flair, and vibrant flavors redefine the modern steakhouse. Located within The Ritz-Carlton New York, NoMad, the restaurant is a high-energy dining destination serving hotel guests, New Yorkers, and New York City's vibrant local and international dining community. From impeccably grilled meats to imaginative cocktails and shareable plates, Bazaar Meat delivers an immersive, dynamic experience created by the Jos Andrs Group, blending culinary creativity with world-class hospitality. Jos Andrs Group (JAG) is a hospitality company led by Jos Andrs, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. The General Manager (GM) is the business owner of the restaurantresponsible for strategic leadership, financial performance, operational excellence, and a culture that delivers remarkable hospitality every day. The GM leads and develops the management team, ensures brand standards and compliance, drives sales and profitability, and builds strong community and partner relationships in alignment with JAG's mission and values. Key Responsibilities Set vision and priorities for the property; translate goals into clear operating plans and KPIs. Conduct weekly/monthly business reviews with actionable follow-ups; communicate results to leadership and the team. Champion JAG values, DEI commitments, and a culture of accountability, learning, and care. Own the P&L: plan, forecast, and deliver on revenue, COGS, labor, and controllables. Build accurate weekly labor plans; manage deployment in-shift to productivity and service standards. Oversee inventory integrity, waste control, procurement practices, and vendor relations. Monitor and act on KPIs: covers, check average, mix, COGS, labor %, comps/voids, guest sentiment, turnover. Ensure flawless execution of service across all activations ( la carte, bar, private dining, events). Maintain SOPs, playbooks, and checklists, close gaps with training and continuous improvement. Oversee facilities, cleanliness, maintenance, and equipment reliability in partnership with Culinary and Facilities. Lead openings/closings, cash controls, and shift rhythms (pre-shift, deployment, recovery). Model anticipatory hospitality and effective table visits; manage VIPs and recovery with speed and empathy. Review feedback platforms and social sentiment; implement improvement plans and celebrate wins. Partner with Beverage and Culinary to evolve offerings and features that drive sales and loyalty. Hire, onboard, and retain top talent; maintain a strong bench of leaders and key hourly roles. Coach managers and supervisors through regular 1:1s, check-ins, and performance conversations. Deliver ongoing training (service, product, systems, compliance) and recognition programs. Ensure respectful, inclusive, and safe workplaces, address conflict promptly and professionally. Drive topline via reservation strategy, pacing, mix management, upselling programs, and private dining. Support local marketing, partnerships, hotel/concierge relations, and neighborhood/community engagement. Represent the brand at events and media/PR moments as appropriate. Ensure adherence to health department regulations, alcohol service laws, wage & hour, and company policies. Maintain required certifications; oversee incident reporting, investigations, and corrective actions. Lead safety drills, allergy/ADA protocols, and emergency readiness. Partner closely with Executive Chef, Beverage, People/HR, Finance, Facilities, Marketing, and Events/PD. Lead or support pre-opening workstreams, seasonal/menu launches, and special projects as assigned. Requirements Required Qualifications 57+ years of progressive FOH leadership in high-volume upscale casual or fine dining; 2+ years as GM strongly preferred. Proven success owning a P&L and delivering results across revenue growth, COGS, labor, and guest satisfaction. Demonstrated ability to lead, develop, and inspire management teams and large hourly staffs. Expert knowledge of service standards, guest recovery, health/safety compliance, and cash controls. Systems fluency: reservations (Resy/SevenRooms/TOCK), POS (MICROS/Toast), scheduling (HotSchedules or similar), and Google Workspace. Strong communication, organization, data literacy, and business judgment. Ability to work a flexible schedule including nights, weekends, and holidays. Preferred Qualifications Luxury hotel, steakhouse, high-volume NYC market, or pre-opening experience. Wine/spirits certifications or advanced product knowledge. ServSafe Manager, Alcohol Manager, and NYC Food Protection Certificate and other applicable local certifications (or ability to obtain). Working Conditions & Physical Requirements Stand/walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive base salary and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining and partner discounts Professional growth within an award-winning, values-driven hospitality group Equal Opportunity Employer Jos Andrs Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Team Member - Brooklyn Job Category: Restaurant Team Member Requisition Number: TEAMM001125 Posted: April 30, 2026 Part-Time On-site Rate: $17 USD per hour Brooklyn, NY 11201, USA Description Team Member - Brooklyn ABOUT HONEYGROW Honeygrow is a thriving Philadelphia-based fast-casual restaurant with a growing number of locations in the mid-Atlantic and northeast regions. Founded on the principles of bringing people together over quality, wholesome, and simple foods, honeygrow remains committed to its roots. Yet it's our key ingredient – our team – that truly propels and differentiates us in becoming a sustaining, great brand. We believe that our team members are the heart and soul of honeygrow, driving our success and embodying our core values of grit, pride, compassion, and focus. At honeygrow, creating and building a distinctive brand is in our DNA. As a company on the cusp of substantial growth, we are looking for like-minded individuals who share our passion and values to join us in shaping the future of honeygrow. We invite you to be a part of our story and contribute to our journey as we continue to redefine the fast-casual dining experience. Honeygrow's success depends on our people. Our restaurants can only prosper and provide opportunities for employment and growth when we continually improve ourselves, and the work we do. We believe that a commitment to uncompromising values and integrity should always support our decisions and actions as we pursue our goals. The following core values will guide our team as we move forward: Work hard at work worth doing Your work directly betters people's lives and happiness Enlighten each other to enlighten our guests Always be learning, always be improving Be mindful of your surroundings Exceed expectations Benefits: Paid Time Off: Enjoy earned paid time off and one week of sick time granted annually. Holiday Closures: Closed on Thanksgiving, Christmas, New Year's Day, Memorial Day, Fourth of July, and Labor Day. Financial Wellness: 401(k) with company match and free financial wellness counseling Insurance: Medical, Dental, Vision, FSA, Commuter Benefits, and Pet Insurance for qualifying employees. Rewards: Achieve your work goals and get gift cards to popular retailers. Wellness, Perks, & Discounts: Health resources and exclusive savings on entertainment, shopping, and hotels. Meal Benefits: Free shift meals and discounts on meals and drinks on your days off. Competitive Pay: Earn competitive wages plus tips, with instant access to your earnings via DailyPay. Performance Reviews: Annual performance reviews with merit increases for qualifying employees. Referral Bonus: Earn up to $500 for referring a friend. Anniversary Gifts: Celebrate your work anniversaries with special gifts. Career Growth: Opportunities for advancement and training in culinary and hospitality. Roles + Responsibilities: Demonstrates integrity, honesty, and knowledge when promoting the culture, values, and mission of honeygrow while maintaining a high level of customer service via extraordinary hospitality. Strives to be a honeygrow top performer, someone who has the desire and ability to perform excellent work, and whose constant effort elevates them, their team and honeygrow. Demonstrate authenticity, expertise, and responsiveness to consistently exceed guest expectations. Proactively identify and assist guests who may require support during their visit. Display eagerness to learn and master honeygrow's culinary techniques and skills provided on-site. Execute dishes accurately within a fast-paced, high-pressure environment. Prep fresh vegetables, proteins, and cheeses. Maintain our high standards of cleanliness and safety in both front-of-house (FOH) and back-of-house (BOH) areas. Engage with guests and educate them on our food, brand, and mission. Adhere to food safety procedures and safety/sanitation guidelines. Encourage a learning atmosphere by undergoing cross-training on multiple stations and training new team members. Requirements: Must be at least 16 years of age. Must be able to meet the scheduling needs of the restaurant. Previous experience working in a fast-paced restaurant environment preferred. Physical Requirements: Must be able to stand and walk for extended periods. Must be able to lift and carry up to 50 pounds. Must possess close vision, distance vision, and peripheral vision. Must be able to frequently bend, stoop, and reach. Must have dexterity to handle kitchen equipment. Must be comfortable working near open flames. Must be able to work in a fast-paced environment with hot and cold areas. Must be able to work in tight spaces. Must be able to work and communicate effectively in an environment with high noise-levels. Honeygrow is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, national origin, religion, sex, pregnancy, marital status, sexual orientation, gender identity, age, physical or mental disability, or covered veteran status., or any other class protected by applicable law. EEO Employer M/F/Vet/Disabled. If you require reasonable accommodation during any part of the employee selection process or employment process, please direct all inquiries to hr@honeygrow.com. Honeygrow does not accept unsolicited resumes from third-party recruiters or employment agencies and is not responsible for fees from recruiters or other agencies except under specific written agreement with honeygrow. Any unsolicited resumes sent to honeygrow are deemed to be the property of honeygrow, and honeygrow reserves the right to hire those candidate(s) without any financial obligation to the recruiter or agency. Pay Rate: $17 per hour + tips Over the last 3 months, team members at this location are earning an average of $1.63 per hour in tips! Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Service Manager Tacombi Lower East Side, New York City Base pay starts at $30/hr. #TransparentPay #TransparentSalaries #NYCJobs #SalaryTransparency Tacombi is a fast-growing, omni-channel consumer and retail brand that is committed to globally sharing Mexican food and culture through hospitality experiences, CPG products, community outreach and digital content. Over the next couple years, we'll be significantly expanding our footprint across the U.S., which means we are going to hire a lot of people and each one of them needs to uphold our brand promise, embody our core values and always extend Mexican Hospitality Tacombi's unique service culture to our growing customer and employee bases. Job Description Guest Experience: Ensure that all staff fully embody our mission, exceeding the highest standards of Mexican Hospitality to guarantee that all guests feel welcome and are given responsive, friendly and attentive service at all times. Thoughtfully manage scheduled shifts with a consideration for business activity, while ensuring that both the guests' expectations and the profitability targets are met. Ensure restaurant cleanliness and an "A" grade from Department of Health to reflect the care and pride in the service we provide. Serve as an ambassador of the Tacombi brand to make a positive impact on the guests, team and community you touch. Operations Management: Motivate and inspire your FOH team to bring out the best in the delivery every single day. Assist GM to lead the restaurant team in its day-to-day operations through hands-on leadership, attention to detail and an empowering approach to thoughtful decision making. Actively participate to achieve company objectives in delivery service quality and consistency, labor costs and employee and guest's satisfaction. Work with GM to foster an environment that thrives on teamwork, service, hustle and continuous improvement. Staff Development: Provide support to staff during service and identify ways to improve their performance. Assist GM to ensure that Tacombi Training Programs are being executed thoroughly and diligently; participate in the development of the FOH team and assist in the management of one-on-one employee performance evaluations. Be knowledgeable of restaurant policies regarding personnel. Diligently monitor all violations of company policies, rules and procedures, enabling management to administer prompt, fair and consistent corrective actions. The Operations and Service Manager position at Tacombi assists the management team in all day-to-day delivery operations, provides support to staff during service to improve their performance and adopt, embody and implement the Standards of Mexican Hospitality.

Union Square Hospitality Group (USHG) has created some of New York's most beloved restaurants, cafés, and bars, offering outstanding food delivered with our signature warmth and hospitality. Founded by Danny Meyer with the opening of Union Square Cafe in 1985, USHG now includes an acclaimed portfolio of restaurants and an expanding collection of fast-casual concepts. Born in 2017 from the kitchen of Danny Meyer's Union Square Cafe in New York City, Daily Provisions is a growing collection of all-day neighborhood cafes with restaurant roots. Daily Provisions offers a familiar, yet elevated, menu of classic dishes, including its signature crullers, all-day breakfast sandwiches with a runny yolk, and freshly brewed coffee and teas. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous Roast Chicken. A beloved neighborhood institution among New Yorkers, Daily Provisions has expanded to multiple locations total across New York, Jersey City, Boston, and Washington, D.C. Who you are: The Cafe Sous Chef works closely with the Cafe Chef to maintain the highest quality and standards in the daily operations of kitchen. They ensure all pars are met in the prep kitchen and oversee execution of the menus throughout service. This position also has an active role in the management and development of Line Cooks, BOH Team Members, and all hourly team members. The Cafe Sous Chef will be in charge of holding the BOH team accountable to consistent feedback and career development through their performance objectives. What you'll do: Consistently deliver a culture of Enlightened Hospitality to guests and team members Partner with Front of House and Back of House team members to enforce systems, routines, and checklists the Daily Provisions way as well as deliver excellent guest experiences across all channels, including in-restaurant dining, third-party delivery, and catering Ensure high performance and maintain excellence & hospitality throughout each day's specific service periods Ensure consistent execution of food and timely flow of service by directing the team and effectively expediting service Educate FOH Team Members on all aspects of food menu & culinary procedures through tastings and staff presentation Maintain positive working relationship with dining room leaders and line staff at all times Ensure that all recipes, product, food preparations and food execution meet Daily Provisions' specifications and commitment to culinary excellence. To the highest degree possible, ensure that kitchen is kept clean, safe and up to all “A” level health code standards Ensure all team members are appropriately trained to execute station properly, partnering with the Cafe Chef to make sure that all new hires are adequately trained before beginning their new role Support and manage operations in front of house as needed What we need from you: At least 2 years of experience in culinary/kitchen leadership and casual dining Excellent food & beverage knowledge and proven passion for culinary excellence and exceeding guest expectations Experience in training and developing Back of House Team members Ability to communicate in a direct, respectful, and transparent manner across all teams Understanding of Microsoft Office applications (Excel, Word, Outlook, etc.) Certification in a Hospitality-related field, or equivalent, preferred English fluency and additional languages preferred, but not required What you'll get from us: At Union Square Hospitality Group, extending Enlightened Hospitality is at the heart of everything we do. We believe our people are our greatest ingredient. Joining our team means becoming part of a culture rooted in care, creativity, and growth. As a Cafe Sous Chef, you'll enjoy: Competitive pay and bonus potential : Annual compensation of $70,000 plus eligibility for a performance-based bonus, with consideration for your experience and impact Comprehensive health coverage: Medical, dental, and vision insurance, plus flexible spending options for healthcare and dependent care Time to recharge: Generous paid time off and paid parental leave to support life outside of work Investing in your future: A matched 401(k) plan to help you grow long-term savings Peace of mind: Life insurance, employee assistance programs, and exclusive access to primary care, mental health, and other wellness services. Support in times of need: Access to the USHG HUGS Employee Relief Fund, offering direct assistance to team members facing unexpected hardship Dining Credit : An annual dining credit to enjoy exceptional meals and experiences at any of our restaurants Dining Discount: A 51% dining discount across the entire USHG family of restaurants to share unforgettable meals with friends and loved ones Convenience & flexibility: Pre-tax commuter benefits for transit and parking Growth and community: Opportunities for learning, mentorship, and collaboration with some of the most passionate people in hospitality. Putting Enlightened Hospitality into Practice Integral to our culture are our six behaviors. Our behaviors guide how we work together. We play to win with humble swagger. Hospitality is a team sport where everyone deserves an opportunity to thrive and belong Turn over the rocks and always be connecting dots to build uplifting experiences and relationships Center the salt shaker with an unwavering commitment to excellence and the values that matter most Write a great next chapter. The road to success is paved with mistakes well-handled Bring a charitable assumption and err on the side of generosity Leave our campsite better than we found it; always responsible for the impact of our wake *The above represents the expected salary range for this position. Ultimately, in determining your pay, we'll consider your experience and other job-related factors. The responsibilities outlined above are not exhaustive. This role may be required to take on other duties or projects as necessary to support organizational goals, in alignment with their skills, experience, and the evolving needs of the business. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.

Chef De Cuisine A leading hospitality group is seeking a dedicated Chef De Cuisine to lead kitchen operations and cultivate a highly engaged culinary team. This role offers the chance to make a direct impact on food quality, culture, and guest experience while contributing to a dynamic and supportive workplace. Chef De Cuisine Benefits & Compensation Competitive base salary with opportunity for performance-based incentives. Comprehensive health and wellness benefits. Paid time off and company-supported professional growth. Supportive team culture focused on culinary excellence. Chef De Cuisine Requirements & Qualifications Minimum 35 years of relevant experience in upscale casual restaurants or scratch kitchens. Demonstrated success building and developing high-performing kitchen teams. Advanced proficiency with cooking appliances and culinary techniques. Strong financial acumen with experience managing P&L, cost of goods, and labor. Effective inventory and par-level management. State-required food safety certifications. Proficiency with Microsoft Office and Excel. Strong people management and organization skills. Motivated, quality-driven, and able to communicate effectively in English. Chef De Cuisine Day-to-Day Responsibilities Lead daily kitchen operations, ensuring all culinary offerings consistently meet or exceed brand standards. Maintain strict recipe adherence, delivering consistently high guest food sentiment scores. Curate par levels, manage inventory, and order ingredients with a commitment to quality. Hire, train, develop, and retain exceptional back-of-house staff. Drive operational targets through effective delegation and management of BOH and FOH teams. Ensure all health and safety standards are rigorously upheld, striving for top food safety ratings. This is an exciting opportunity to build and lead a culinary team at one of the region's most respected hospitality organizations. If you bring a passion for excellence and a desire to make your mark, we encourage you to apply.

Assistant General Manager Born out of little more than a palm-filled dream and a spirit of adventure, Tacombi began dishing tacos from a converted VW bus on the sand-dusted streets of Playa del Carmen, Mexico in 2006. Today, Tacombi is a fast-growing, omni-channel brand committed to sharing Mexican food & culture through hospitality experiences, retail products, community outreach & digital content. Over the next few years, we have set ourselves on a journey to expand our presence across the country, which means we need talented and passionate people to uphold our brand promise, embody our core values and extend warm Mexican Hospitality Tacombi's unique service culture to our growing customer and employee bases. The Assistant General Manager (AGM) assists the General Manager (GM) in the management of the restaurant's day-to-day operations and actively adopts, embodies and implements the Standards of Mexican Hospitality for our guests and staff. Leadership: Motivate and inspire your team to bring out the best in them every single day Assist GM to lead the restaurant team in its day-to-day operations, hands-on leadership, attention to detail and an empowering approach to thoughtful decision making Work with GM to foster an environment that thrives on teamwork, service, hustle and continuous improvement Serve as an ambassador of the Tacombi brand to make a positive impact on the guests, team and community you touch Guest Experience & Operations Management: Ensure that all staff fully embody our mission, exceeding the highest standards of Mexican Hospitality to guarantee that all guests feel welcome and are given responsive, friendly and attentive service at all times Thoughtfully schedule the staff with a consideration for business activity, while ensuring that both the guest expectations and the profitability targets are met Actively participate and assist GM in the management of the cost structure of the business to hit profitability target for the restaurant Ensure cleanliness and an "A" grade from Department of Health to reflect the care and pride in the service we provide Staff Development: Provide support to staff during service and identify ways to improve their performance Assist GM to ensure that Tacombi Training Programs are being executed thoroughly and diligently; participate in the development of the FOH team and assist in the management of one-on-one employee performance evaluations Be 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

Assistant Front of House Manager It's fun to work in a company where people truly BELIEVE in what they're doing! We're committed to bringing passion and customer focus to the business. The pay rate or range for this position is: $70,000 to $78,000 per year Job Summary The Assistant Front of House Manager is responsible for managing the Front of House operation, while serving as an ambassador for superior customer service. You will be responsible for oversight of a Front of House team that consists of up to 6 direct reports, operating in a low volume corporate kitchen. As a part of the management team you will inspect dining room serving stations and tables for cleanliness and neatness, while maintaining operational effectiveness. You will spend approximately 25% of your time assisting with the day to day work such as restocking supplies, setting tables, bussing tables, and expediting food levels at all food stations. You will collaborate with the entire culinary team to ensure successful openings of new cafs and concepts. The Assistant Front of House Manager will report to the Senior Front of House Manager. This job includes tending to front areas of your caf, providing customer service to all Clients and guests and supporting the kitchen staff as needed. No two days are the same, and our Front of House team members enjoy a work/life balance with great perks, a set-schedule and weekends off. Job Description PM Shift: Monday - Thursday 11:30AM-9:00pm, Friday 8am-5pm (Happy Hour days schedule is 10:30am start time) Essential Functions Manages FOH staff, including scheduling, performance, and work assignments while providing constructive feedback. Coordinates/ Assigns activities of FOH personnel to ensure the highest level of service is being provided in a timely and courteous manner. Provides ongoing training and professional development of staff members. Communicates with FOH Operations Manager. Evaluates the quality, care and morale of the staff and strives to improve these areas through solid communication, care with schedule-writing, work group leadership, etc. Sets operational goals and follow-up plans for the work unit. Directs and holds all work unit staff accountable for those goals. Ensures the cleanliness of the Front of the House by maintaining to specified standards, passing Health Department audits with a 90% or better, and training staff on proper sanitation guidelines. Conducts Safety Trainings. Accommodates and special needs of the guests. Inspects dining room service stations for neatness/cleanliness, correct food signs, restocks food and condiment stations while avoiding contamination. Direct team members on daily work assignments. Monitors the number of guests dining in the caf to provide accurate cover numbers to chefs. Oversee and manage stock/re-stock utensils, plates, glasses in the service area. Oversee and manage restocking of food and condiment stations while avoiding contamination. Must be knowledgeable of food allergens. Proficient on Publisher or any software assign/provided by culinary team to create food signs. Manage all Vacation requests to ensure the caf is properly staff at all times. Oversees cleanliness and polishing of all small wares such as plates, cups, silverware etc. Ensures all back up foods are properly labeled and properly stored to HACCP regulations. Monitor small ware inventories and order replacement as needed. Maintain an extensive floor presence to support FOH and back of the house staff. *NOTE: Essential functions, as defined under the Americans with Disabilities Act, may include the following tasks which are illustrative ONLY, and is not a comprehensive listing of all functions and tasks performed or assigned by this position. Knowledge and Skills Interpersonal and organizational skills. Excellent restaurant/hotel/catering managerial experience . Sense of urgency. Excellent verbal skills. Excellent multi-tasking skills. Excellent customer service skills. Professional appearance. Ability to move throughout the caf and kitchen. Ability to wipe down tabletops, table legs, pick up debris off the floor, and wipe down booth seats in all areas of the operation. Knowledge of safety and sanitation in the workplace. Ability to manage and lead a team. Education and Work Experience High school diploma or GED/Hospitality Management Degree. 3+ years of experience in a food service operation and or customer service role. Work Environment The work environment for Front of House includes the following large kitchen environment elements and exposures. Fast paced kitchen. High sense of urgency. Moderate to high noise level. Exposure to soap and cleaning solutions. Slippery/uneven surfaces may be encountered. Requirements Must have and maintain an active Management Level Food Handlers' Certification (ServSafe) and adhere to local food handler requirement. 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. Constant handling of food, carts and cooking equipment. Constant use of hands while preparing food. Constant grasping of food and equipment. Lifting and carrying constantly objects that weight less than 10 - 12 pounds. Frequently lifting and carrying objects between 21-30 pounds. Occasionally lifting objects more than 40 pounds (items weighing over 40 lbs. must be carried by two people). Constantly reaching across surfaces, above shoulders and outward. Frequently pushing and pulling loaded and unloaded carts. Good or correctable vision is required to safely perform all duties. Frequent standing, walking, bending and twisting are required to perform cooking and food prep duties. Squatting and kneeling may be required. Good balance required to safely perform all assigned tasks. Neck flexion and usage will be constant while performing assigned tasks. Occasionally use elevator and climb stairs. Regularly sit, type, and use the mouse up to 8 hours a day. Regularly talk or hear up to 8 hours a day. Regularly sit and stand from chair up to 40 times a day. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Work Authorization Authorized to work in the U.S. Equal Employment Opportunity Employer Flagship is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate on the basis of race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Americans with Disabilities Act Under the Americans with Disabilities Act, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of their job. If you like wild growth and working with happy, enthusiastic over-achievers, you'll enjoy your career with us!

Restaurant General Manager Richard Sandoval Hospitality (RSH) is a hospitality group with global impact. Our innovative approach to food and beverage has built some of the most successful Latin restaurant concepts across the globe. Our founder, Chef Richard Sandoval, is internationally acclaimed for his approach in combining Latin ingredients with modern culinary techniques to create award-winning flavors that span 60 locations and 4 continents. We are looking for a visionary leader with a passion for hospitality and a drive for excellence to oversee and operate our well-established and highly-acclaimed restaurant in New York City. The Restaurant General Manager is responsible for overseeing and ensuring the smooth operation of the restaurant, with a primary focus on delivering exceptional guest satisfaction. This role involves managing and supervising the front-of-house (FOH) staff, collaborating with the kitchen team, and contributing to the overall success of the restaurant. Responsibilities Interview, hire, evaluate, reward, and discipline front-of-house (FOH) personnel, and collaborate with the Head Kitchen Manager (KM) to manage back-of-house (BOH) employees. Orientate, motivate, train, and educate all FOH personnel in restaurant policies, procedures, and rules. Ensure appropriate scheduling during the absence of the Level II Manager. Service Excellence Supervise floor staff to ensure professional service and maximize guest satisfaction during operational hours. Cultivate product knowledge and long-term service expertise among FOH personnel. Build and maintain strong rapport with restaurant guests to create enjoyable and memorable dining experiences. Operational Duties Ensure that all restaurant signage is accurate, consistent, and aligned with the restaurant's theme. Conduct end-of-week inventories for the beverage program to manage inventory efficiently. Accurately report daily payroll and oversee the end-of-night closeout and cash drop processes. Maintain the Aloha database with accurate item listings and prices. Keep employee files up to date and ensure daily tasks are performed as indicated on checklists. Facility and Maintenance Maintain the cleanliness and repair of the restaurant and office, ensuring a pleasant and welcoming atmosphere. Attend and actively participate in weekly manager meetings to stay informed and aligned with the management team. Foster open communication lines between FOH and BOH staff to ensure effective collaboration. Community Engagement Act as a spokesperson for the restaurant within the community and with guests, enhancing the restaurant's reputation. Adopt an entrepreneurial mindset to increase sales and elevate guest satisfaction. Stay informed about local competition and industry trends to remain competitive. Financial Responsibilities Collaborate closely with the Level III Manager on purchasing, delivery, and storage of the beverage program to maintain cost efficiency. Oversee weekly liquor, wine, beer, and non-alcoholic beverage inventory to optimize inventory levels. Ensure menu accuracy and maintain the cleanliness of bar and storage areas. Group Functions Collaborate with the Level III Manager and Sales team to adhere to standard operating procedures for event functions, delivering exceptional experiences to group guests. Staffing Functions Maintain a strong management presence on the restaurant floor during service, ensuring a smooth and efficient operation. Promote a positive and healthy working environment for all staff, both FOH and BOH, following our Workplace Conduct Standard Operating Procedure. Minimize staff turnover and reduce written guest complaints through effective leadership. Uphold the "Open-Door" policy, facilitating open communication and enforce all house rules and policies. Facility Functions Ensure the restaurant meets acceptable standards in terms of cleanliness, upkeep, departmental meetings, and inventory management. Minimize breakages of glassware and flatware to manage costs effectively. Cuisine Functions Maintain acceptable standards for recipes from the prep line, kitchen cooking line, and plate presentation. Ensure flavor profiles are accurate through regular follow-through on line checks. Benefits Competitive salary range. Health, dental, and vision insurance options including disability, life, and more. Opportunities for professional growth and development. Employee discounted dining at the Richard Sandoval Hospitality Restaurants across the country Paid sick leave, paid birthday, and 5 days of Parental Leave. A supportive and inclusive work environment. Requirements Qualifications Must have at least a high school diploma or GED. Previous food and beverage (F&B) experience is required, with at least 2 years of Assistant Manager experience or above. Able to work well under pressure and be self-motivated. Strong organizational, time management, and sales skills. Effective communication skills, both written and verbal.

Event Sales Manager Tao Group Hospitality offers competitive benefits for all full-time team members such as: Medical, Dental, and Vision Coverage 401(k) Retirement Program with Employer Match Life and Disability Insurance Plans Ancillary Insurance Plans Employee Assistance Program Fertility & Family Forming Support and Resources Pet Insurance Employee Discounts Time off and much more! The Event Sales Manager provides support to the Event Sales Leadership Team to ensure the department is run in an efficient and effective manner, with a high focus on delivering gracious hospitality and positive guest experiences. The Event Sales Manager is responsible for driving revenue to the company's New York City based venues by selling and converting event opportunities. The role encompasses event management aspects, including sales, logistics, FOH/BOH communication and client relations. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: Manage inbound event inquiries with the goal of converting leads into confirmed bookings Respond to all inquiries promptly and professionally Recommend optimal venues by presenting capabilities and tailored marketing materials aligned with client needs Prepare and present event proposals, inclusive of timelines and food & beverage options, while maintaining target margins Conduct venue site visits with clients Execute contracts and manage payment schedules/invoicing Manage the TripleSeat calendar, including tentative, confirmed, and lost events statuses Collaborate with clients to finalize event logistics, including F&B, floor plans, and AV/production needs Partner with venue operations and culinary teams on event setup, staffing, and special requests Participate in weekly BEO meetings with FOH/BOH and operations teams Attend events as needed for pre-shift meetings, client relations, and event oversight Remain accessible during events to support clients and venue teams as needed Drive new business through outreach and promotion of the company's venue portfolio Build and maintain strong relationships within the industry and local community Foster long-term client relationships and repeat business, developing a personal book of business Monitor sales performance and implement strategies to maximize revenue Attend networking events and industry expos to expand reach EDUCATION/WORKING KNOWLEDGE: Minimum of 15 years of experience in hospitality with in-depth knowledge of food & beverage operations, service standards, and guest relations Minimum of 1-5 years of experience in event sales or event planning in a high-volume environment Strong understanding of contract language with proven sales and negotiation skills Highly organized, self-motivated, and proactive, with exceptional attention to detail and a solutions-oriented mindset Well-established guest service foundation, with demonstrated ability to coach, build teams, and lead effectively Basic financial acumen, including understanding of AR and P&L statements Associate degree (60 credit hours) in Hospitality, Business, or related field preferred (or equivalent experience) Proficient in Microsoft Office, POS systems, and event management platforms preferred (e.g., TripleSeat) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a Team Member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Must have strong problem-solving skills Excellent written and verbal communication skills required Ability to work under pressure and meet deadlines Must have good positive energy throughout the day Must be able to read the computer monitors and print legibly Must be able to sit and/or stand for extended periods of time Must be able to move quickly through work and set the pace in the office Must be able to push and lift up to 75 lbs. Small to Medium office environment Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment 5-25% Local Travel (United States) Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required Maintain a professional, neat, and well-groomed appearance adhering to Company standards Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner Ability to maintain a high level of confidentiality Ability to handle a fast-paced, busy, and somewhat stressful environment

FOH Manager Momofuku was founded by chef David Chang in 2004 with the opening of Momofuku Noodle Bar in New York City. Credited with "the rise of contemporary Asian-American cuisine" by the New York Times and named the "most important restaurant in America" by Bon Apptit magazine, Momofuku has restaurants in the New York, Los Angeles, and Las Vegas as well as Momofuku Goods, a line of restaurant-grade products for home cooks. Founded by Chef David Chang, Momofuku Noodle Bar first opened in New York City's East Village in 2004. At this second location in The Shops at Columbus Circle, the menu includes ramen, buns, and a roster of dishes that change with the seasons. It also features a full bar. The Front of House Manager will work closely with the General Manager and all members of the restaurant's management team to ensure the restaurant is operating according to the standards set by the executive management team and Momofuku's corporate office. This role will be responsible for overseeing service and training FOH team members. Momofuku managers are integral and active members of service, and are hands on from the beginning to end of the guest experience with guests, the service team, and with the Back of House team. At Momofuku, we value our team members and make it a priority to offer competitive compensation packages that encourage longevity with the company and long-term growth. We offer competitive pay and a comprehensive benefits package, including vision/dental/medical, 401k, paid time off, flexible spending account, employee assistance program, and dining discounts, plus more after required wait periods. We encourage our team members to grow and learn, and offer many opportunities for personal and career development. Compensation Band: $70,000 - $75,000 annually Responsibilities Maintain proper flow of service while upholding service standards, product quality, and cleanliness Perform administrative tasks including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks Conduct daily and on-going comprehensive education for FOH team members Ensure that all team members are trained and follow all safety and DOH sanitation policies and procedures Update all printed and digital menu materials including POS system, based on product selection and availability Assist in executing new restaurant initiatives and service protocols through staff training Interact with guests to ensure service and food quality Cultivate relationships with guests to create return business Support service team by troubleshooting any escalated guest issues Drive and support the continual development of FOH team members by upholding performance expectations, providing ongoing feedback, and offering input for regular performance reviews Execute FOH team member training programs as determined by GM and Momofuku Corporate Office Oversee daily reservations and providing support at the host stand throughout the shift Manage private event inquiries and day-of event execution Assist in managing customer service responses and leading all guest recovery efforts including but not limited to online feedback, guest complaints, and immediate service recovery Lead by example in properly executing all service standards and protocols Required Qualifications Minimum one year of restaurant management experience in a high volume, upscale to fine dining restaurant Valid Food Handler's Certification Experience with Micros, Tripleseat, Resy, Google strongly preferred Team-focused mindset and empathetic approach to collaboration A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop new skills Excellent communication, organizational, and interpersonal skills Ability to remain calm under pressure and resolve guest conflict Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team Ability to demonstrate quick thinking and adaptability in a constantly changing environment Preferred Qualifications 1+ years of restaurant management experience in a high volume, upscale to fine dining restaurant Experience working with an extensive beverage program in a sales-focused role: 200+ wine labels or equivalent Proven ability to support all administrative tasks relating to the front of house, including but not limited to financial reports, scheduling, facilities maintenance, and Health Department checks Continued self-education and expansion of beverage and service knowledge, with a proven track record of converting the knowledge into full team trainings for team member education and development A proven track record of dependability, a continuous focus on learning and development, and a history of consistently and successfully fulfilling all role responsibilities Physical Demands The physical demands for this position are seeing, hearing, speaking, reaching, lifting up to 50 pounds, sitting, standing, for 5 to 10 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations. The duties of this position may change from time to time. Momofuku reserves the right to add or delete duties and responsibilities at the discretion of Momofuku or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Momofuku is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status. Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Job Title We love what we do and what we do is important! We believe that everyone should leave feeling better this means not just our guests and owners, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole organization. No-one is more important than anyone else, and unless we are in it together, we can't create that special experience for our guest. Your Mission Should you choose to accept it The food and beverage management team orchestrates the magic of the guest dining experience by leading a team of passionate individuals. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. Managers of their area are committed to being present on the floor during service; directly impacting the guest and staff experience. The Nitty-Gritty What exactly you will be doing In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide "out of this world" customer service experience for our guests: Train, train, train! It all starts here. You are responsible for building a team of talented individuals who never let the ball drop. This means creating and monitoring a consistent training program that keeps the team on their toes. The initial training program has to prepare our new members for what lies ahead and set them up for success. Then you follow up with daily, weekly and monthly lessons to keep everyone learning and growing. Communication. Monitor and track the flow of information coming to you from your superiors, hotel side, culinary side and distribute consistently to your hourly teammates. Be highly involved in decisions and communication on the floor and share results with fellow teammates and superiors. Manage the communication relationship between guest and all areas involved: special requests from guests, needs of guests to the kitchen, service issues and guest recovery opportunities. You must communicate your expectations for your team mates clearly each shift and remain consistent in your messaging. Guest Interaction. This is not an office job! How can you know what is happening on the floor or with a guest if you are not present? Information should flow through you to the staff, not the other way around. You are responsible for detailing and confirming guest profiles and communicating that to FOH and BOH. You handle guest issues directly, with confidence and achieve positive results. Although you lead your team through the process of troubleshooting and you empower them to resolve upset, you are still actively involved in the solution. Your presence to guests and team is actively seen on the floor. Leadership. This position has an enormous responsibility of keeping everyone moving in the right direction each and every day. You have to keep your team on track, energized and focused. Your team will be impacting the guest experience every minute of the day. Achieving that will take a consistent attitude about standards and service. Many people will count on you for direction and your message will need to be clear and concise. Organization and Time Management. There is always a lot of progress to be done. Balancing the needs of your team, guests and business will be crucial. The outlets are designed to encourage unplanned gatherings and last minute events. You must be able to adapt to the needs and level of business to not sacrifice the guest experience. Your time management skills will be tested between having a strong floor presence, dedicated training time and business deliverables. Other Responsibilities: The main priority is the guest experience, monitoring the floor, training and consistent leadership. However, there is still work to be done. Schedules must be completed to balance needs of business and labor profits. Inventory controls, P&L knowledge, waste of product, china, glass, equipment, etc must be monitored daily. All human resource aspects must be completed according to protocol. Strong floor presence Communication to kitchen, other outlets and front desk about food issues, VIPs, reservations and changes in business levels Communication to hourly colleagues: same as above, guest expectations, changes in food or drink menus, special events/programming. To be achieved by a per shift team meeting as well as a post-shift re-cap Handling daily tasks of: scheduling, properly cutting staff or assigning additional staff, driving revenue through various competitions, checking opening/running/closing duties of staff, monitoring that uniform & grooming standards are met, ensuring Virgin standards and protocol are being practiced through departments Training of Teammates: organize onboarding, delivering consistent training, twice daily sit downs with new members (before and at end of shift), exams are conducted on time and according to flow of manual. Making sure the new members are correctly input into the system and have all the tools, uniform and supplies to have a positive training experience Adhere to protocols of the hiring and disciplinary process as outlined by the people department TIPS certification and Food Handlers Cards must be on file Comply with all safety and health department procedures, as well as, all state and federal liquor laws What Qualities Are We Looking For? You got skills? If you are able to perform the following, then you have definitely come to the right place Great team player with the ability create excellent working relationships across the group. Collaborative approach with all departments, particularly food & beverage and sales & marketing Ability to break down barriers and resolving potential conflicts swiftly and effortlessly Strong communication and presentation skills to all levels of management Ability to think outside the box and approach all issues with a completely fresh approach Ability to anticipate needs and over deliver wherever possible Able to change direction and work on multiple project aspects at once. Creatively solve problems Enthusiastic, passionate, able to enthuse and motivate others Leadership ability and behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service Background Must-Have: Current, legal and unrestricted ability to work in the United States Associate or Bachelor's degree preferred but not required Food Service Handler Card and TIPS certification that is currently valid for a minimum of at least 6 months At least one year experience in a full service restaurant or lounge

Gucci Manager, Retail Operations Founded in Florence, Italy, in 1921, Gucci is one of the world's leading luxury brands. Under the leadership of President and CEO Francesca Bellettini and the artistic direction of Demna, the House continues to redefine luxury and fashion while celebrating creativity, Italian craftsmanship, and innovation. Gucci is part of the global luxury group Kering, which manages renowned Houses in fashion, leather goods, jewelry, and eyewear. Role Mission Retail Operations is a vital department within Gucci Americas, serving as the connective tissue between back-office functions and the retail channel. Based in our New York Corporate Office and reporting to the Director, Retail Operations, Americas, the Manager, Retail Operations is a high-visibility role at the center of the Region's most strategic store, project, and program activity. This is a builder's seat. The Manager will own end-to-end project execution for new store openings, store renovations, pop-ups, pop-ins, and Region-wide operational programs (RFID, MPOS, POS, BOP, Runner Booster, and Worldwide Retail Excellence initiatives). The role partners daily with Retail, MIS, Inventory Control, Legal, Logistics, Loss Prevention, Training, After Sales, CRM, Merchandising, Store Planning, and Business Planning, and with colleagues at Kering Worldwide HQ, to ensure consistent, smooth, and client-centric retail execution across the Americas footprint (United States, Canada, Brazil, Mexico, Chile, and the Caribbean). Key Accountabilities Data-Led Strategic Thinking Ensure insights and information are at the center of every operational decision. Establish regional analytics dashboard as the single source of truth across all Americas markets. Identify and rationalize sales and cost analysis as the key drivers while strategically quantifying them. Translate data into clear narratives for the VP of Retail Excellence, Market Leaders, and Worldwide HQ. Operational Excellence in a Regionally Integrated Team Build operational excellence across the key components of store operations, including Inventory and Staffing (BOH/FOH). Strategic coordination and agenda setting across all Regional Operations Managers throughout the Americas (US, Canada, Brazil, Mexico, Chile, and the Caribbean), ensuring alignment on shared objectives in support of regional strategic priorities. Drive the development of a fully integrated team that is embedded across both the regional and Worldwide structures, simplifying management and sharpening the integration of business needs. Create scalable solutions deployed consistently across the regional footprint. Cross-Functional Partnership & Process Improvement Build and maintain strong partnerships across Retail, MIS, Inventory Control, Legal, Logistics, Loss Prevention, Training, After Sales, CRM, Merchandising, Store Planning, and Business Planning. Support the development of operational user guides, SOPs, and training programs that codify best practice and accelerate onboarding across the regional network. Contribute to regional Store Operations calls, sharing best practices, surfacing field insights, and elevating retail program execution across all 6 Americas markets. Support gap analysis, business requirements, gathering, and the training and roll-out of improved systems at regional and Worldwide levels. Collaborate with Kering Audit and MIS on compliance and controls programs. Special Projects & Operational Innovation Support the Director, Retail Operations in managing the project portfolio that drives ongoing business growth and operational maturity across the retail network. Manage end-to-end execution of new store openings, renovations, pop-ups, and pop-ins across the Americas region, leading project planning, milestone tracking, turnover, and opening timing as the primary point of contact for cross-functional team members during the planning phase. Develop and manage comprehensive project timelines, workflows, RAID logs, and stakeholder maps; identify key business owners and clarify decision rights. Arrange and lead milestone meetings; proactively monitor progress to ensure deadlines, scope, and quality are met. Identify cross-functional impacts and act as the expert liaison between business owners, retail leadership, and store teams across all projects. Lead implementation of new operations initiatives across the Americas network, including Radio Frequency Identification (RFID), MPOS, POS, Buy Online Pickup (BOP), Runner Booster, and other Kering Group transformation programs. Mitigate and resolve risks and issues from project initiation through completion; escalate appropriately and recommend solutions. Manage project budgets where applicable; record project costs and expenses with discipline. Collect and analyze project feedback post-launch; recommend adjustments to plans, processes, and SOPs. Partner with IT on the development and roll-out of technology enhancements that drive operational efficiency and elevate the experience for clients and Client Advisors. Retail Excellence & Client Experience Support the Worldwide Retail Excellence Program in the Americas, helping to strengthen Retail Excellence and the related culture within the brand. Champion a client-centric approach: contribute to the delivery of a superior, unique, and consistent client experience across all channels and markets, with clienteling at the core. Partner with the digital team to ensure seamless omnichannel integration across in-store and e-Commerce touchpoints. Enhance device and application usage in stores; develop additional guides and directives to support client engagement and selling-tool effectiveness. Performance Reporting & Analytics Support preparation of the monthly business review, regional sales reviews, and other recurring leadership forums. Maintain KPI dashboards and performance scorecards tracking project milestones, operational productivity, client KPIs, operating costs, and inventory control / shrinkage. Translate operational and project data into clear, executive-ready insight for the Director, Retail Operations and the VP of Retail Excellence. Key Requirements Minimum 5 years' experience in a multi-store retail role, ideally within a luxury, premium consumer, or fast-paced specialty retail environment. Demonstrated project management experience: managing concurrent projects with cross-functional stakeholders, defined milestones, and budget accountability. PMP, PRINCE2, or equivalent certification is a plus. Strong quantitative, analytical, and critical thinking skills, with demonstrated use of data and metrics to drive decisions and continuous improvement. Proven strategic thinker who is also comfortable executing in detail; able to operate at both altitudes. Exceptional verbal and written communication skills; ability to engage credibly with senior leadership and store teams alike. Highly organized; able to manage multiple simultaneous projects with competing priorities and shifting timelines. Track record of collaborating effectively in a matrixed, cross-functional network rather than in a strict hierarchy. Direct experience partnering with Finance, Store Planning, Merchandising, Logistics, After Sales, Customer Service, Supply Chain, Loss Prevention, Legal, Client Engagement, and Human Resources is strongly preferred. Comfortable operating in a fast-paced, evolving environment; able to navigate ambiguity with composure. Highly proficient in Microsoft Office (Excel, PowerPoint, Word, Outlook). Prior experience with SAP, Power BI, or Tableau is a plus. Flexibility to work outside standard operating hours during critical project phases (store openings, system rollouts). Positive, solution-oriented, and client-focused attitude; self-starter with a proactive approach to decision-making. Work Authorization Qualified candidates must have the proper work authorization to work in the United States We are passionate makers and bold thought leaders. If you feel like us, grab this chance and be part of our community! Gucci is committed to building a diverse workforce. We believe diversity in all its forms gender, age, disability, race, ethnicity, nationality, culture, religious beliefs and sexual orientation enriches the workplace. It opens up opportunities for people to express their talent, both individually and collectively, and it helps foster our ability to adapt to a changing world. As an Equal Opportunity Employer, we welcome and consider applications from all qualified candidates, regardless of their background. Accessibility Our Gucci community is committed to providing a culture of inclusivity and accessibility in all aspects of the employee life cycle starting with the candidate experience. If you are interested in becoming a Gucci Dream-maker and applying for employment and require a

General Manager | 110K | NYC Critically acclaimed, chef-driven Israeli and Middle Eastern restaurant located in the heart of the West Village, New York City. Founded by James Beard-nominated Chef Seeking an experienced, hands-on General Manager to oversee all front-of-house operations, manage and develop staff, drive private dining revenue, and partner closely with ownership and culinary leadership to uphold the restaurant's exceptional standards and financial performance. This is an elevated casual environment where personality, energy, and genuine hospitality are just as important as operational skill. Restaurant info: Type of cuisine: Israeli, Middle Eastern Restaurant annual sales: $2.2m Restaurant specs: 75 seats total: 45 main dining room, 20 private room in wine cellar, 10 around the bar ~30 Employees total, 15 FOH, 14 BOH including management (GM, CDC, hourly sous chef, Hourly FOH manager GM position: Reports to: Einat and Stefan Salary: $90 to $110k Benefits: 2 weeks paid vaca $500/month towards in house Oxford insurance plan $100 monthly stipend for dining out Scope of work: Hire, train and schedule FOH staff Payroll Inventory, beverage ordering Manage reservations (Resy), PDR events and buyouts with a 5% commission on PDR bookings and buyouts Work with CDC on controllable, labor, COGS Work with bartender on seasonal cocktails

Tacombi Operations & Service Manager Founded in 2005 on the balmy beaches of the Yucatan, Tacombi is a quickly growing Mexican taqueria and hospitality company based in New York City. We are always on the look out for awesome talent to join our team, especially as we continue to expand and to open taquerias in new locations. If you're looking join a company that prioritizes employee growth and teamwork, we would love for you to apply! Assist management team in all day-to-day operations, provide support to staff during service to improve their performance and adopt, embody and implement the Standards of Mexican Hospitality. Guest Experience Ensure that all staff fully embody our mission, exceeding the highest standards of Mexican Hospitality to guarantee that all guests feel welcome and are given responsive, friendly and attentive service at all times Thoughtfully manage scheduled shifts with a consideration for business activity, while ensuring that both the guests' expectations and the profitability targets are met Ensure restaurant cleanliness and an "A" grade from Department of Health to reflect the care and pride in the service we provide Serve as an ambassador of the Tacombi brand to make a positive impact on the guests, team and community you touch Operations Management Motivate and inspire your FOH team to bring out the best in them every single day. Assist GM to lead the restaurant team in its day-to-day operations through hands-on leadership, attention to detail and an empowering approach to thoughtful decision making Actively participate to achieve company objectives in service quality and consistency, labor costs and employee and guest's satisfaction Work with GM to foster an environment that thrives on teamwork, service, hustle and continuous improvement Staff Development Provide support to staff during service and identify ways to improve their performance Assist GM to ensure that Tacombi Training Programs are being executed thoroughly and diligently; participate in the development of the FOH team and assist in the management of one-on-one employee performance evaluations. Be knowledgeable of restaurant policies regarding personnel. Diligently monitor all violations of company policies, rules and procedures, enabling management to administer prompt, fair and consistent corrective actions Skills Open availability to work any shift Natural-born leader with a positive attitude, who is able to teach, willing to learn and take direction Detail-oriented and proactive with an ability to prioritize and deliver results on delegated responsibilities Excellent communication and organization skills Able to excel in a high pressure environment always using good judgment and strong decision making skills Proficient in Microsoft Word and Excel Knowledge of health and safety guidelines; Holder of the Food Handler certificate

Beverage Manager The Momofuku Group is comprised of restaurants and bakeries located in the US, Australia, and Canada, a culinary lab, a magazine, and an equipment manufacturing company. We are fun, exciting and fast-paced. If you're looking for a challenging but supportive environment, we welcome you to submit your application for consideration. M Pche (meaning "mother peach") is lead by Executive Chef Matthew Rudofker (James Beard 'Rising Star of the Year' finalist) and serves breakfast, lunch, dinner, and weekend brunch. Additionally, the [BOH/FOH] services Fuku+, our Midtown location of our fried chicken sandwich shop. It is the only Momofuku restaurant that doesn't require a subway ride to get to if you're coming from the MoMA, the Theater District, Central Park, or work: it's in Midtown. We are looking for a Beverage Manager to join our Ma Peche management team! Our Beverage Manager will be responsible for promoting the restaurants Beverage program while driving sales on the floor and education among staff! Some things you'll be doing: Financially responsible for the beverage program at the restaurant: includes sales, costs, and inventory management Work with Chefs and Beverage Director to create a beverage program that elevates the food, is accessible to the guest, and maintains Momofuku's core vision Assist in all aspects of hiring, training, and disciplining staff Develop & educate staff on salesmanship and product in order to drive sales Constant re-evaluation of systems and procedures, and make constructive suggestions for progress Day to day administrative and MOD duties including but not limited to: ordering product, Compeat work, menu maintenance, reservation system upkeep, preshift planning & maintaining storage areas Sell beverage during regularly scheduled floor shifts Uphold service and beverage standards through a mixture of MOD and service shifts. Ensure guests enjoy the Momofuku experience! 2+ years of management experience preferred Experience with purchasing and inventory systems Strong understanding in beverage sales High Profile restaurant experience is preferred Experience with both special and private dining High Volume, fast-paced restaurant experience Strong food and beverage knowledge Court of Master Sommeliers 'Certified' Certification or equivalent is preferred What's In It For You? Momofuku offers competitive pay (also based on experience) and a comprehensive benefits package, including vision/dental/medical plans, gym and commuter discounts, an employee dining program along with other perks after required wait periods. We encourage our employees to grow and learn, and offer many opportunities for personal and career development.

Service Manager Supervise and oversee all activities concerning BOH, F&B operations and personnel for Restaurant. Responsible for ensuring an efficient quality finished product throughout the restaurant operation. Responsible for keeping all Restaurant costs within budget. Assume all duties of the Executive Chef in their absence. Essential Functions Interview, hire, evaluate, reward, and discipline FOH personnel. Orientate, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules Ensure proper coverage is in place depending on business volumes for each area of the restaurant during your shifts Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation. Educate FOH personnel in product awareness and cultivate long-term service knowledge. Hold line level employees accountable to the systems and standards of the company Engage with guests throughout service to ensure the highest guest satisfaction possible Build rapport with Restaurant guests and ensure an enjoyable and memorable experience. Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant Responsible for accurately reporting payroll Responsible for the end of night closeout and cash drop Responsible for keeping all signage up to date Maintain the POS database with accurate items and prices Assist in maintaining employee files. Perform all daily tasks as indicated on opening and closing checklists Ultimately responsible for cleanliness and repair of Restaurant and office. Attend and contribute to weekly manager meetings and cost calls when asked. Work closely and with all management staff. Foster a culture in which customer satisfaction is the primary concern. Establish open lines of communication between FOH and BOH at all times. Establish role as a spokesperson for the Restaurant within the community and with Restaurant's guests. Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction Maintain knowledge of local competition and general industry trends. Ensure adherence to all budget line items Bring your own personal style and energy to the brand-supplied talking points and program. Conduct consumer-facing activities. Generate brand awareness and positive product impressions to increase sales. Must have and maintain extensive product knowledge. Create weekly and monthly features to promote the restaurant. Requirements Education: Must have at least a high school diploma or GED. Experience: Previous F&B experience is required with at least 2 years of Management experience or above. Experience with Toast POS is a plus Competency: Work well under pressure and be self-motivated. Must have good organizational, time management, and sales skills. Good communication skillsboth written and verbal. 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. While performing the duties of this job, the employee is regularly required to: Sitting, handling, eye-hand coordination, walking, standing, stooping, and kneeling. This position may on occasion be required to assist with set up which may require the lifting, carrying, pulling or pushing of approximately 2150 pounds. Position Type/Expected Hours of Work: Full Time Salaried (45-50 hours/week)

Assistant General Manager - Japanese Restaurant New York, New York, United States $ 70,000.00 - 85,000.00 (US Dollar) Assistant General Manager Report to General Manager. Manage entire operations. Oversee day-to-day restaurant operations. Day-to-Day Operations Maintain operational schedule including opening and closing of the restaurant. Manage operational reports to senior management in a timely manner. Customer Operations Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service. Communicate and work with fellow managers to ensure guest service standards and efficient operations. Resolve customer complaints and report them to the Companys management. Provide guidance to employees on cash and credit transactions with customers. Safety and Hygiene Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations Food and Consumables Management Order food, drinks, and supplies inventory according to predetermined product specifications and receive in correct unit count and condition. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Direct the maintenance of proper food holding and refrigeration temperature control points. Support delivery to load and unload products. Facilities and Equipment Maintenance Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs. Human Resources Management Exercise managerial discretion along with Company's HR department to ensure that the restaurants human resources activities are properly executed Make employment and termination decisions including interviewing, hiring, evaluating and disciplining FOH personnel as appropriate Provide orientation of rules, policies and procedures; and oversee training of new staff. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Execute disciplinary measures based on monitoring of attendance of non-exempt employees. Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria. Ensure staff meal money is properly collected and offered only at a given time following company policy. Report and handle any on premise accidents by following the incident handling manual. Knowledge and Skills Understand Companys policies, procedures, standards, specifications, guidelines, and training programs. Keep learning skills and product knowledge as a role model for staff General Assistance Act as an effective team member to assist other managers for the Company. Recommend operational policies to Companys management to improve Companys operational effectiveness and efficiency and compliance with laws, regulations and policies Perform other duties as assigned. Perform non-managerial duties as needed or required due to business/scheduling needs.

Assistant General Manager An upscale, Italian-driven, high-volume concept in a historic Midtown location is seeking an Assistant General Manager to join the opening leadership team. This is a rare opportunity to help launch a dynamic, multi-revenue stream operation centered around a vibrant 300-seat dining room and a high-energy, 50-seat circular bar. This concept blends classic Italian hospitality with the energy of a modern all-day destination, seamlessly integrating dine-in, bar, and grab-and-go experiences. This role is ideal for a polished, floor-driven operator who thrives in fast-paced environments, understands bar-centric service, and is excited to help build a flagship concept from the ground up. Key Responsibilities: Partner with the General Manager to execute all aspects of pre-opening and launch Help build, hire, train, and develop a high-performing FOH team from the ground up Act as a highly visible floor leaderowning service flow, energy, and guest experience across a large-format space Support opening systems, SOP development, and operational infrastructure Partner closely with the Beverage Director to execute a high-volume, bar-driven program (wine, cocktails, aperitivo-style service) Assist in managing bar operations including service standards, staff education, inventory flow, and cost controls Drive performance across dining room, bar, and grab-and-go revenue streams Support P&L management including labor, COGS, and operational efficiencies Maintain strong operational discipline across inventory, cleanliness, and food safety standards Handle guest relations with polish and professionalism, setting the tone for service culture from day one Analyze performance and continuously refine operations in a high-volume environment Qualifications: 36+ years of management experience in upscale casual or high-volume, bar-driven restaurants Opening experience strongly preferred Experience managing large-format dining rooms and high-energy bar environments Confident, floor-driven leader with strong presence and communication skills Exposure to beverage programs; wine knowledge and Italian bar culture a strong plus Proven ability to build and lead teams in fast-paced environments Strong understanding of labor management, cost controls, and operational systems Experience with POS, scheduling, and reporting tools Flexible schedule; comfortable with nights, weekends, and high-volume service demands Compensation & Benefits: $100,000$120,000 base (DOE) Health, dental, vision PTO Employee dining perks Growth opportunity within a high-profile opening project

Job Details Executive Chef Pasta Louise Restaurant, Pasta Louise Caf , and Bar Louise About Us Pasta Louise is a busy, beloved Italian-American restaurant group with deep roots in Park Slope, Brooklyn. Since opening our doors, we ve become a true community pillar known for hand-made pastas, simple and delicious food, and our commitment to giving back through constant fundraising and neighborhood involvement. We re more than one restaurant we re a family of three unique spaces: Pasta Louise Restaurant a lively, family-friendly bar and restaurant. Pasta Louise Caf a neighborhood staple for takeaway pastas, sandwiches, and more. Bar Louise a swanky cocktail bar with elevated small plates and refined, adult-forward dining. We are now seeking an Executive Chef to oversee and inspire the culinary program across all three locations. The Role The Executive Chef is the creative, operational, and cultural leader of our kitchens. You ll manage a talented team of CDCs, Sous Chefs, Leads, Line Cooks, Prep Cooks, and Dishwashers providing mentorship, systems, and consistency across multiple venues. The right candidate balances big-picture leadership with a willingness to jump in during busy services. You ll guide menu development, ensure financial sustainability, strengthen vendor relationships, and foster a supportive, professional, and motivating kitchen culture. Spanish language skills are a big plus for this role, as they support clear and respectful team communication. Key Responsibilities Culinary Leadership Develop and evolve seasonal menus for each venue, aligned with the vision of ownership and the style of each brand. Maintain detailed knowledge of all menus and dishes; lead tastings, trainings, and recipe documentation. Standardize and archive recipes, plating guides, and prep systems to ensure consistency. Participate in service as needed expedite, cover a station, or lend a hand to keep service running smoothly. Partner with FOH and bar leadership to ensure food aligns with guest experiences and special events. Team & Culture Lead and mentor CDCs, Sous Chefs, and kitchen leaders; provide training, feedback, and growth opportunities for the entire BOH team. Create and maintain weekly schedules for all BOH roles across three locations. Cultivate a positive, calm, and professional kitchen culture, motivating staff while leading by example. Support and align with FOH managers, owners, and peers presenting a united leadership team. Participate in hiring, onboarding, and (when necessary) terminations, ensuring compliance with company policies. Operations & Financials Manage food and labor costs; monitor overtime, correct time-punching, and schedule efficiency. Regularly check invoices for accuracy and track price changes; source competitively when needed. Oversee daily and monthly inventories, maintain pars, and reduce waste through thoughtful purchasing and prep. Maintain vendor relationships, source seasonal products, and stay ahead of seasonal availability. Monitor and maintain walk-ins, equipment, and supplies; schedule repairs and manage restocking of service ware. Use POS and software tools (Square preferred) to analyze sales and inform menu engineering. Standards & Compliance Ensure strict adherence to NYC health and sanitation guidelines; maintain inspection readiness at all times. Train staff in safe food handling, allergen protocols, and sanitation standards. Uphold cleanliness and organization throughout kitchens and storage areas. Collaboration & Community Work closely with ownership and managers on financial goals, marketing campaigns, and special events. Support fundraising and community initiatives helping align our food with our values. Partner with FOH leadership on pacing, service flow, and communication for smooth, guest-focused operations. What We re Looking For 4+ years of progressive kitchen leadership, with experience as an Executive Chef or CDC in a high-volume, multi-faceted restaurant. Deep knowledge of Italian-American cuisine and a passion for hand-made, simple, well-executed food. Strong leadership skills: calm, motivating, and solution-oriented under pressure. Proven ability to manage food/labor costs, ordering, and inventory across multiple outlets. Excellent communication skills; Spanish proficiency strongly preferred. Commitment to teamwork, hospitality, and community engagement. What We Offer Competitive salary Health benefits and paid time off. Monthly dining credit to sample the best NYC restaurants have to offer and stay relevant A collaborative, community-driven environment where your leadership will make a direct impact.

Assistant Restaurant Manager We are seeking an experienced Assistant Restaurant Manager for our Staten Island location. Responsibilities include but are not limited to the following: Practices Guest is #1 at all times Assist in meeting food cost budgets, controllable labor budgets, minimizing waste Responsible for maintaining an "A" rating with the NYC Health Dept. thru impeccable sanitary conditions Responsible for interviewing, hiring, training and ongoing development of entire FOH and overseeing BOH staff including a progressive discipline program. Solely responsible for servers, expos, bartenders, hosts, dishwashers. Will ensure that all FOH & BOH staff is following standards and systems that are in place. Interact closely with all Department Heads to ensure that the guest expectations are exceeded. Responsible for rotation of opening and closing of the building. Building to be opened and closed by a limited number of FOH and BOH managers. Responsible for making sure that all food served is entered in Posi Touch and that no food or beverage is made without a dupe ticket printed out of Posi Touch. Follow the purchasing guidelines when receiving deliveries compare the deliveries to the appropriate Foodco purchase order including linens and uniforms, for accuracy in quantity, quality and price. Adjust pricing if overcharged and or return any items that were delivered in error or lack in quality. Perform weekly restaurant liquor inventories and manage within in house inventory system. Attend and actively participate in all management meetings. Conduct department meeting once a month coordinate with management team as often as possible to maintain teamwork, uniformity and consistency and great customer service. Make recommendations for maintenance, repair and upkeep of the restaurant. Follow through to ensure that problems are taken care of in a reasonable time frame. Maintain all company equipment in the most professional fashion. Input schedules into Hot Schedules, ensure weekly budgets for BOH labor are met. Regularly communicate with General Manager about costs and any difficulties. Consistently maintain company image. Inspect all food purchases for quality control and to maintain maximum shelf life. Monitor and coach staff on maintaining consistency in food quality. Constantly practice controls to minimize food & supply waste and eliminate theft. We offer a competitive salary and benefits package. Please include salary requirements with your resume. Arirang Hibachi Steakhouse and Sushi Bar is conveniently located in Staten Island & Brooklyn, New York, Sayreville & Mountainside, New Jersey, now in Langhorne PA. Come visit us for a memorable evening where dishes are prepared at your table by our Expert Chefs, with only the finest in steak, chicken and seafood delights. Enjoy a drink from a wide variety of tropical flavors. Have some sushi and sashimi from our exclusive sushi bars. We specialize in Birthdays, Anniversaries and all party affairs. Banquet facilities are also available. Thank you for your interest in working at our Company! We believe you will be impressed by our genuine and unique approach towards our role and responsibility as an employer. The success of our Company is largely determined by our commitment to hire and develop the best team possible. It is our belief that only a well-functioning and dedicated team will provide our clients with the highest level of service. We are driven by our core values: accommodating service, exceptional quality and true professionalism. We understand that the quality of our employees determines the future of our Company. It is important for us to allow our employees to flourish from within. Therefore, we are always working hard to create an environment where our employees have continued personal and professional growth and development. Qualified candidates are encouraged to apply.

SA Hospitality Group SA Hospitality Group is Italian at heart, the vision of Gherardo Guarducci and Dimitri Pauli who have translated old-world sensibilities to appeal to modern-day New York City clientele. Since 2003, SA Hospitality Group has expanded to a selective group of iconicNew York neighborhoods with its three brands: Sant Ambroeus, Casa Lever, Felice with 24 restaurant locations in Manhattan, Southampton, NY, East Hampton, NY, Aspen, CO, Milan, Italy, and Palm Beach, FL. Position Purpose This person will support the FOH team by handling all the take-out, orders, delivery orders, and all of the to-go orders, including entering them in the POS system and packaging and labeling properly. Key Responsibilities/Accountabilities Coordinate and execute all Caviar, Post-Mates and in-house/phone take-out orders by using the POS system and delivery order iPads. Handle all guest order issues with management direction and communicating with the delivery customer service. Keep the to-go area stocked with appropriate bags, containers, labels to serve the guests. Assist porter with polishing glassware and flatware when asked or needed. Keeps the to-go station organized and tidy. Stock and/or restock all to-go containers, bags, stickers and labels as needed. Conducts thorough breakdown and cleaning of to go area at close of shift. Notify Chef or General Manager if there is a shortage of supplies. Assist support duties in other sections as needed, at the direction of management, to ensure that all guests receive excellent service regardless of business volume. Acknowledges guests with eye contact and smile, answers questions when able or finds the appropriate employee to follow up with guest request. Minimal Essential Requirements The ability to work as part of a team, work quickly and follow directions. Ability to communicate and understand direction in English to ensure safety in the workplace. Ability to understand, respond, and engage with co-workers, managers, and guests in English. Very basic food handling, preparation, and cleaning skills are welcomed. Time management and ability to work under pressure to manage high volume of production. Active listening and learning skills. Reading and speaking comprehension skills. Discipline to follow set standards. Ability to lift up to 25lbs. ADA: SA Hospitality Group will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. This job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and marginal job functions are subject to modification. We are an equal opportunity employer, dedicated to a policy of non-discrimination in employment on any basis including age, sex, color, race, creed, national origin, religion, marital status, disability that does not prohibit performance of essential job functions with or without reasonable accommodation, or any other characteristic protected by applicable law. Federal law prohibits the employment of unauthorized aliens. All persons hired must submit satisfactory proof of employment authorization and identity in order to complete Form I-9 within 72 hours of commencing work. Failure to do so will result in immediate termination.

Bar Manager Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Bar Manager. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more The Bar Manager will oversee all aspects of bar operations, ensuring that every guest enjoys an outstanding experience. The Bar Manager will be responsible for managing the bar team, maintaining high standards of beverage quality and service, driving profitability, and fostering a strong team culture. This role requires strong leadership skills, attention to detail, and a passion for hospitality. Key Responsibilities: Operational Management: Oversee daily bar operations, including all front-of-house activities and overall guest experience. Ensure the bar meets and exceeds quality, service, beverage, and cleanliness standards. Manage beverage inventory, ordering, and cost control to meet budgetary goals. Responsible for payroll, including accurate timekeeping review, labor management, and scheduling based on business needs. Create, maintain, and manage team schedules to ensure proper staffing levels, operational coverage, and alignment with business demands. Partner with leadership to identify operational opportunities and implement processes that improve efficiency and service. Staff Leadership: Recruit, train, and develop staff, including bartenders, servers, runners, hosts, and all FOH positions. Coordinate onboarding plans for new hires, ensuring team members complete all required onboarding steps prior to starting in their role. Own the new hire training experience, by ensuring team members receive proper department training, resources, and ongoing support needed to be successful. Provide consistent coaching, feedback, and development opportunities to build a knowledgeable and engaged team. Create and maintain a positive work environment that encourages team cohesion, accountability, and professional growth. Implement performance evaluations and address any staff concerns promptly and effectively. Monitor adherence to SOPs, service standards, and training guidelines. Customer Service: Ensure high standards of customer service, addressing guest concerns and feedback with professionalism. Lead by example by creating memorable guest experiences and fostering a culture of hospitality within the team. Implement strategies to enhance the guest experience and encourage repeat business. Financial Management: Work with the Director of F&B to manage the bar's budget, including forecasting and controlling expenses. Work with the Director of F&B to monitor financial performance, including sales, labor costs, beverage costs, and profitability. Analyze sales reports and implement strategies to drive revenue growth. Marketing and Promotion: Collaborate with the marketing team to develop and execute promotional activities, programming, and events. Build and maintain relationships with local businesses and community organizations to promote the bar and restaurant. Salary Range: $75,000 - $85,000/ Annually

Shift Leader Our first Smashburger restaurant opened in 2007 with one single notion in mind; to serve a better burger! Better burgers takes better service, support and teamwork. That's why we treat our team members fairly in a diverse and safe environment. With an average of 10 restaurants opening each year, we invest in building internal opportunities for our teams' learning and growth. We just build better. Better Burgers. Better Teams. Better Experiences. Better Benefits: Build a better experience work & lifestyle! Tip share-earn up to $2/hr. extra in tips Get Paid $ to Refer your Friends RGMs, RMs, & SLs are entitled to one (1) free meal each shift they work Flexible schedules in a fun, family friendly, team environment Medical, Dental and Vision Options Paid time off vacation and sick 401K match (21 and older) Employee Assistance Program Fast track for career opportunities and management experience Free uniform *Eligibility based off of time in position and average hours worked Referred Employees Must Be in Good Standing & Referee must be employed with Smashburger at time of payout. Bonus is paid in two distributions Shift Leader Responsibilities Reporting to the Restaurant General Manager, our Shift Leaders are the champions of better burgers! In this role you will: Manage the performance of both FOH & BOH employees Promote a fun and positive work environment Manage the effectiveness of people focused processes and systems Provide initial and ongoing training to all employees within the unit utilizing SmashConnect, LMS, and 4 step method of training Reward and recognizes employee performance that exceeds company standards Manage with integrity the daily completion of operational check lists to include Line checks and uniform standards Opening/closing check lists Safe and deposit logs Manage the guest experience metrics (NPS and OSAT) Manage FSC operational standards daily Ensure all food safety standards are followed & in compliance with local health depts. Exemplify guest service on each shift of the day and communicates SIZZLE service standards to the employees Manage the successful onboarding and training for all new employees Follow COGS management procedures for food ordering and inventory Follow company cash policies to ensure minimal losses through theft or shortages Manage daily labor Shift Leader Requirements Previous Shift Leader Experience 90-day completion of train the trainer course Flexible to work nights, weekends, and holidays Follow Smashburger uniform standards Ability to follow all guidelines and procedures set forth by Smashburger, local, state, and federal employment regulations Must successfully complete Smashburger training program Possess strong communication skills, both written and verbal, to effectively communicate with restaurant management, front line employees and corporate support teams People management skills to effectively select, assess, coach/counsel, develop, motivate, and lead restaurant teams Excellent attention to detail Proven time management, consistency, and organizational skills Highly motivated, self-directed, and results driven Physical ability to stand for extended periods of time and to move and lift boxes of food/ supplies up to 50 lbs. Ability to work in high temperatures All applicants and employees have an equal opportunity for employment and advancement within Smashburger. Smashburger is dedicated to the principles of equal employment opportunity. We prohibit unlawful discrimination against applicants, prospective applicants, or employees on the basis of age 40 and over, race, sex, color, religion, national origin, disability, genetic information, sexual orientation, gender identity, military or veteran status, or any other applicable status protected by state or local law. This prohibition includes unlawful harassment based on any of these protected classes. Unlawful harassment includes verbal or physical conduct which has the purpose or effect of substantially interfering with an individual's work performance or creating an intimidating, hostile, or offensive work environment. We maintain a workplace free of racial slurs and bias. This policy applies to all employees, including managers, supervisors, co-workers, and non-employees such as customers, clients, vendors, consultants, etc. Any conduct in violation of these company policies is also a violation of the law. Employees who engage in, ratify, or perpetuate discrimination, harassment or retaliation will be subject to disciplinary action, up to and including immediate discharge.

Manager Location: EWR Compensation: $60,000 - $75,000 per year plus Bonus Eligibility Reports to: GM Who We Are On the Go has elevated the dining and retail experience for travelers by bringing together world-class hospitality, award-winning dining concepts, and forward-thinking technology. With more than 300 unique dining and retail locations across North America's busiest airports, we're fueled by a passion for creating exceptional guest experiencesmade possible every day by our incredible Crewmembers. At On the Go, people truly come first. We invest in our teams and foster growth in an exciting, fast-paced environment where everyone can shine. How We Do Business How we work is just as meaningful as what we accomplish. Our ValuesCare, Continuous Improvement, Quality, and Teamworkguide the way we show up for our guests and for each other. We're committed to fostering an inclusive, safe, and uplifting workplace where people feel respected, empowered, and encouraged to bring their full selves to work. Why This Job Is a Big Deal! An OTG Manager powers day-to-day operations and drives operational excellence with every shift! They lead our amazing crew, ensuring service is sharp, high-energy, and exceptional. They keep guests happy, budgets tight, and safety and quality standards sky-high. In This Role, You Will: Lead daily operations across OTG's diverse conceptsfrom retail to QSR to full-servicekeeping every location running smoothly and efficiently. Elevate every bite and sip by ensuring all food & beverage products meet OTG's quality and presentation standards. Own scheduling and staffing, making sure every shift is fully supported and service stays top-tier. Drive an amazing on-boarding experience, delivering strong training plans that set new Crewmembers up for success. Create a positive, uplifting workplace where Crewmembers feel supported, respected, and motivated. Champion safety, ensuring a hazard-free environment and full compliance with OTG policies, workplace laws, and safety standards. Take action on Coyle + NSF audits, leading corrective measures with urgency and accountability. Know and communicate OTG policies clearly, using the Crewmember Handbook and CBA to ensure consistency and understanding across the team. Qualifications/Criteria: A hospitality degree is preferred. 35 years in management, full-service restaurants or retail (bonus points for multi unit magic!). Stellar communication skills that keep teams aligned and guests impressed. You're fluent in Microsoft Suiteand it shows. Flexibility is your middle name - early mornings, nights, weekends, holidays, even wild weather days you're ready. Equal Opportunity Employer We're proud to be an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran status, or disability status.

Job Description Major Food Group is hiring for FOH and BOH positions!

Job DescriptionDescription: We’re thrilled to announce the Grand Opening of Motek West Village — a very exciting and unique opportunity to join our team at the start of this new chapter! We’re looking for passionate and driven hospitality professionals who want to be part of something special from day one. 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 guests. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our team. Position Overview: As an Expeditor you'll play a crucial role between the kitchen and the front-of-house team, ensuring that every plate leaving the kitchen meets our standards of quality, presentation, and timing. You'll help coordinate the flow of service and maintain clear communication between cooks and servers to ensure smooth, efficient operations. Responsibilities: • Acts as liaison between FOH and kitchen during service., • Ensure all food is plated correctly and presentation is up to standards., • Ensure ticket accuracy before leaving the kitchen., • Monitor pacing of food and alert managers of any tickets running behind., • Manage the order of dishes to ensure smooth service at table. Benefits: • Wages paid weekly., • Growth opportunities., • Competitive pay., • 401(K) savings plan., • Health benefits (upon eligibility)., • Employee discounts. Requirements: • Minimum of two years in a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.), • Knowledgeable on food safety guidelines., • Ability to work efficiently in a fast-paced environment and multitask effectively., • Strong attention to detail., • Excellent communication skills and a team-oriented mindset., • Bilingual (not required however, it is a huge plus.), • Flexibility to work evenings, weekends, and holidays as needed. If you're passionate about food and dedicated to delivering excellence, we'd love to hear from you!

Job DescriptionCOMPENSATION & BENEFITS • Salary Range: $85,000 -$105,000 plus BONUS, • Medical, Dental, and Vision insurance available within 60 days of hire or at the next open enrollment., • Paid Time Off., • 401 (k) available after one year (12-month period with 1,000 hours of service) for individuals 21 or older. We are seeking a disciplined, highly organized Chef de Cuisine (CDC) to lead a ~40-person back-of-house team with one uncompromising priority: consistent quality execution, every plate and every service. This is not a creative development role; it is an operational leadership role that turns systems, training, and precision into excellence. The CDC owns day-to-day execution for both Tallow Steakhouse and Tallow Butcher Shop, ensuring our standards are met regardless of shift or volume. The CDC reports to the General Manager and partners closely with FOH leadership to deliver a seamless, reliable guest experience. BRAND DNA — CDC APPLICATION The Art of Butchery: Champion butcher’s cuts and specs. Train the team on trimming, yield, portioning, and doneness standards; audit knife skills, cutting boards, and cold-chain discipline; protect the integrity of every cut from receiving through plating. Elevated Simplicity: Build lean systems that make simple food exceptional: station guides, par levels, mise en place maps, labeling, and batch standards that reduce variance and speed service without sacrificing quality. Precision with Purpose: Codify SOPs and enforce timing, temperature, and plating standards. Run disciplined line checks, tasting protocols, thermometer calibration, and expo communication to create consistent outcomes. Timeless Classics: Honor steakhouse traditions through consistency: identical seasoning, sear, baste, and rest; repeatable sides and sauces; restrained, exact plating. Keep the classics polished, not reinvented. Where Hospitality Lives: Lead with calm, visible hospitality in the kitchen. Coach service-minded behaviors, collaborate with FOH on flow and pacing, and ensure the pass reflects warmth and readiness. The Royal Treatment: Operationalize VIP and regular-guest protocols with allergy diligence, preference notes, and special touches that are reliable and safe to execute on a busy line. Here’s to the Memorable Moments: Create the operational runway for moments that stick—clean handoffs to FOH, special-event readiness, and a culture that notices and acts on opportunities to delight. RESPONSIBILITIES • Lead, coach, and schedule a ~40-person BOH team across Tallow Steakhouse and Tallow Butcher Shop; recruit, train, and performance-manage for consistency., • Own consistent execution of the pre-fixe menu and butcher shop offerings; maintain specs, recipes, photos, and plating guides., • Run disciplined daily systems: line checks, taste-and-temp logs, doneness calibration, allergen and cross‑contact controls, and expo communication standards., • Uphold butchery standards: yields, trimming, portion control, knife safety, and waste minimization; track variances and correct quickly., • Oversee receiving, storage, and inventory practices; maintain accurate pars for both outlets; safeguard cold-chain integrity., • Manage food and labor to plan; analyze COGS, yields, waste, and productivity; partner with GM on scheduling and deployment., • Ensure NYC health code compliance and safety (HACCP where applicable); sustain an A‑grade culture with clean-as-you-go standards., • Maintain equipment readiness and preventative maintenance; escalate repairs swiftly to protect service continuity., • Provide grounded feedback on seasonal updates and supplier selection; participate in tastings focused on consistency, not creativity., • Drive speed and quality for Tallow Butcher Shop during peak windows; refine station flow to protect Steakhouse execution., • Foster a respectful, accountable culture; run efficient pre-shifts; recognize great execution; and correct misses in the moment. EXPERIENCE & QUALIFICATIONS • 5–7+ years of progressive kitchen leadership in steakhouse or high‑volume operations; multi‑outlet experience a plus., • Expertise with butcher’s cuts, yield management, portioning, and doneness standards., • Proven record of building SOPs, training teams, and driving consistency across shifts., • Strong command of expo flow, pacing, and BOH↔FOH communication., • Financial acumen: COGS analysis, labor planning, waste control, vendor management., • NYC DOHMH compliance; ServSafe (or equivalent); HACCP familiarity preferred., • Clear, direct communication; calm under pressure; coaches with respect and accountability., • Culinary degree preferred or equivalent leadership experience. WHO WE’RE LOOKING FOR A disciplined operator who turns precision into hospitality. You value specs, systems, and training as the path to excellence; you protect the integrity of butcher’s cuts; and you lead by example, so the guest gets the same great experience—every table, every plate, every time. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems. This position has a compensation range of $75,000 - $80,000 a year. KEY RESPONSIBILITIES Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product Devise innovative product offerings for the restaurant Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems When greeting your team make sure they are in good spirits and ready to work Adhere to all guidelines in the employee handbook Set up and sanitize workstations Ensure all food items are properly stored and easily accessible Supervise food and cooling room temperatures Accept or reject ingredients from suppliers Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen Check all station mise en place (sauces, proteins, and produce) Do random sanitation and temperature checks on each station Check reservation book and prepare staff Ensure the team to be on line for kitchen line up At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort Fill out prep list Do freezer pull All mise en place pans rotated, wrapped and dated Check out with FOH manager before going home Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting Ability to train, guide and coach line cooks and new hires Strong teamwork and communication skills Able to work long shifts in a fast paced environment Flexibility to work shifts, weekends, nights, and holidays Food Safety certified Able to be organized, manage time wisely and work with little to no direct supervision Very high attention to detail Sensitive to cultural nuances Able to handle a multitude of tasks in an intense, fast paced environment Ability to maintain a clean and professional appearance as per company policies Ability to stand for extended periods of time Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

Job Description Sous Chef at WS New York WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness. You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. Responsibilities: • Plans, organizes, schedules, reviews and evaluates the work of assigned staff., • Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine., • Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations., • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature., • Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff., • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation., • Assists in development and creation of menus to continuously improve The WS New York offerings., • Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine., • Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions., • Communicate and explain clearly the expectations of WS New York and the quality standards., • Audit kitchen space for compliance of health department requirements of food safety and staff hygiene., • Follow and enforce all guidelines in the WS New York Kitchen Manual., • Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu., • Creates cooking instructions and plans for Tournants., • Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature., • Ensure adherence to safety and emergency procedures to protect staff, guests, and property., • Report any maintenance deficiencies in a quick and timely way., • Resolve guest complaints/queries satisfactorily., • Maintain thorough understanding of industry and stays abreast of industry trends., • Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment., • Ensure that The WS New York brand and standards are always met., • Coach and develops Chef de Parties as cooks and train them at their stations., • Expedites food and step in for Kitchen Manager as needed, • Receive and accounts for goods coming into the kitchen., • Maintain positive relationship with vendors., • Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients., • Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment., • Steps in for The WS New York Chef de Cuisine as necessary. Requirements: • 2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment, • Knowledge of best practices for training kitchen staff, • Understanding of various cooking methods, ingredients, procedures and equipment’s., • Positive attitude, a sense of responsibility and ownership of the position, • Detail-oriented with strong communication skills, • Team-oriented with a strong sense of punctuality and reliability, • Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume, • Ability to navigate a fast-paced environment while being respectful Leadership: • Act as a dynamic and motivated individual who understands the WS New York vision and execute it consistently to the highest level, • Demonstrate the culture that WS New York will be a respectful environment of equality and non-discrimination, • Help uphold our philosophy built around a performance-driven culture of respect and professional excellence Knowledge, Skills & Experience • Be able to lift and carry at least 50 pounds, • Be comfortable with repetitive motions (such as walking, bending and standing) for long periods of time, • 2 years fine dining and restaurant experience is a plus, • Attention to detail, • ServSafe Certificate and NY State Food Handler's license is a plus. In accordance with the NYC Covid-19 Vaccine Mandate, all food establishment employees are required to show proof of Covid-19 Vaccination. WS New York provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job DescriptionDescription: tán is an esteemed culinary destination within the heart of New York City, renowned for its commitment to exceptional cuisine and unforgettable dining experiences. As part of our dynamic team, we are seeking a talented and motivated Sous Chef to supervise and coordinate all activities concerning back-of-the-house operations and personnel. As a Sous Chef at tán , you will play a key role in ensuring the efficient production of high-quality dishes before and during service hours. Responsible for overseeing BOH operations and personnel, the Sous Chef will assume the duties of the Chef de Cuisine and other Sous Chefs in their absence. Responsibilities: • Taste food items routinely to ensure consistency and conformance to recipes and appearance standards., • Provide special attention to special guests and those with special needs., • Train kitchen staff on all menu items and food production principles through constant communication and accurate menu descriptions., • Control food costs by maintaining product storage requirements, daily work sheets, standardized recipes, and waste control procedures., • Purchase food orders, ensuring proper quality and quantity of food items are available at all times., • Create daily specials in keeping with the restaurant’s style., • Maintain product quality standards and consistency through hourly kitchen personnel., • Step in as acting chef in any position necessary., • Work the line when necessary., • Expedite meals as they are prepared. Communication: • Use daily kitchen notes to communicate with the management team., • Establish open lines of communication between FOH and BOH at all times., • Collaborate with FOH personnel on menu changes, specials, and information regarding shortages., • Attend daily line up meetings, educating FOH personnel in product awareness and cultivating long-term food knowledge., • Lead by example and motivate through positive reinforcement., • Be firm, fair, and consistent when involved with employee issues. Service: • Strive for guest satisfaction—maintain the goal of creating positive guest experiences., • Maintain the integrity of every dish, regardless of time, price point, or level of difficulty., • Organize and operate an efficient, professional service., • Train and motivate all kitchen personnel in restaurant policies, procedures, and rules., • Hold kitchen staff accountable for not following policies and procedures., • Maintain a clean and organized BOH workspace. Supervisory Responsibilities: • Interview, hire, train, evaluate, and review all hourly BOH Restaurant staff., • Discipline and terminate staff as needed., • Onboard new employees and ensure proper documentation is completed., • Verify new employees in the online system., • Provide positive feedback and constructive criticism as appropriate., • Develop culinary talent by coaching and mentoring hourly staff., • Maintain positive attitudes about all culinary aspects of the restaurant., • Maintain all proper documentation of disciplinary actions and incident reports., • Create and/or oversee the creation of the restaurant BOH Schedule., • Conduct annual performance reviews for hourly staff. Prep: • Coordinate prep lists prepared by each of the chefs for prep cooks and coordinate the execution of the corresponding prep., • Ensure all food items are properly prepared., • Ensure frozen products are pulled from the freezer at least two days in advance to properly thaw., • Orient, motivate, train, and educate all prep staff., • Maintain the highest standards of quality and consistency with all prepped products., • Sample food items daily to ensure consistency and conformance to recipes and standards of appearance., • Update and maintain the master prep list, market prep list, and station prep lists. Recipe Books: • Work with the Chef de Cuisine/Executive Chef to ensure all recipes are documented and accurate., • Update and organize the recipe book as needed., • Update new and revised recipes. Benefits: • Competitive salary., • Health, dental, and vision insurance., • Opportunities for professional growth., • Employee discounted dining., • Paid sick leave, paid birthday, and Parental Leave., • Supportive and inclusive work environment.Requirements: Qualifications: • High school diploma or GED., • Minimum 1 year of previous kitchen experience, with at least 1 year in a similar position., • Able to work well under pressure and be self-motivated., • Good organizational, time management, and delegation skills., • Strong written and verbal communication skills., • Spanish-speaking skills would be a definite plus., • Experience in a high volume, fast pace, Latin cuisine kitchen., • Meat and fish butchering skills., • Food handlers certificate, • other skills: food safety knowledge, team leadership, kitchen management, inventory management, mentorship, expediting, vendor management,