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Assistant Food and Beverage Manager The Assistant Food and Beverage Manager ensures the dining room operates at the highest standards of hospitality, appearance, and service. This role oversees staff recruitment, training, and development, maintains a spotless and organized dining environment, and supports the execution of Clubhouse events to create exceptional experiences for Members and their guests. Key Responsibilities Recruit, interview, hire, train, coach, and schedule dining room staff. Establish and maintain high service standards and ensure staff consistently deliver exceptional experiences. Lead pre-shift meetings, training sessions, and ongoing staff development programs. Inspect uniforms, professional appearance, and service readiness. Conduct staff evaluations and provide feedback to maintain a high-performing team. Maintain a clean, organized, and visually appealing dining room at all times. Monitor reservations, greet and seat members and guests, and manage service flow. Support service directly when needed with an "all-hands" mentality. Address and resolve member feedback or complaints; escalate to Dining Room Manager as appropriate. Assist in planning, setting up, and supervising banquets and events. Co-manage event orders and coordinate with the Member & Events Concierge to meet all requirements. Execute service in accordance with event specifications, maintaining high standards for member satisfaction. Manage daily schedules to optimize staffing and labor costs. Resolve POS issues and oversee operational systems as required. Complete inventories, reports, and other administrative duties. Assume closing manager responsibilities when assigned. Engage in ongoing hospitality, wine, spirits, and industry trend training. Long-Term Objectives Develop and maintain memorable relationships with Members. Build and lead a strong dining room team capable of delivering gracious hospitality at all times. Create, implement, and follow training guides for seasonal operations such as the Pool/Kyle House. Conduct staff training on service standards, menu knowledge, and beverage education (wine, spirits, beer). Oversee beverage programming, including stock control, inventory, and menu development. Ensure operational and service excellence across all member-facing areas. Goals 3-Month Goals Learn operations, build relationships, and demonstrate value. Implement systems for Pool/Kyle House operations (hiring, staffing, training). Identify and correct process issues; implement quick wins and gather feedback. Train staff on proper service, table and seat protocol, and beverage/menu knowledge. Improve FOH opening and closing processes. 6-Month Goals Lead team development and operational excellence. Enhance operational systems and beverage programming. Draft employee performance reviews for designated areas. Schedule and manage ALC and banquet service while maintaining par standards. Qualifications & Skills 2+ years management experience in a similar role or equivalent relevant experience. 57 years progressive experience in Food & Beverage or related hospitality fields. Strong POS and basic math skills. Hospitality degree or certification preferred but not required. Exceptional customer service, communication, organizational, and time management skills. Availability to work evenings, weekends, and holidays as required. Working Conditions Requires extensive standing, walking, bending, lifting, and stretching. Must be able to stand up to 10 hours at a time. Ability to lift and carry up to 35 lbs. Compensation & Benefits Salary Range: $55,000$65,000, based on experience and qualifications. Medical, dental, and vision insurance. Employer-paid life insurance. 401(k) with employer match. FSA, Dependent Care, and HRA accounts. Complimentary employee meals during scheduled shifts. Golf and club privileges, where applicable. Exclusive employee discounts on select Pro Shop merchandise. Paid Time Off (PTO) including vacation and sick time.

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.

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.

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.

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.

Job Description Kitchen Step & Burger Fi Restaurants Role and Responsibilities Position Summary: • An MCA Assistant Manager is responsible for assisting the Manager in all day-to-day restaurant operations. This may include BOH and FOH hiring, supervisor/employee development and training, performance documentation, adequate staffing, adherence to all MCA policies and procedures, food quality and presentation, sanitation, safety and responsibility for tracking revenues and cash accounts. Responsible for ensuring the highest level of customer service throughout the operation. Being a role model/leader with the ability to solve problems, make informed decisions and manage the workforce and time wisely to achieve maximum results., • Specialty areas of focus may be designated to an MCA Assistant Manager such as Bar, Market, Commissary, or another unique area of focus as dictated by the Brand, General Manager or Director of Operations. Focus areas include duties such as daily/weekly inventory counts, ordering, and scheduling responsibility. Responsibilities: • Adhere to all MCA/Brand operating procedures and ensure that they are adhered to by all shift supervisors and employees., • Attend and contribute to management meetings as required., • Schedule and Lead Pre-shift/Post-shift meetings on a regular basis and post communications to staff., • Ensure that all supervisor/employee duties and assignments are performed and completed in a timely manner., • Record deliveries; receive and reconcile inventories with purchase orders., • Work to ensure all food/beverages/bakery are in stock, the correct items are displayed on all counters and inside display coolers; and all perishable items are stored at the correct temperatures prior to serving., • Complete daily reporting to accurately reflect any MCA/Brand procedures & documentation., • Suggest and implement strategies that can lead to increased revenue., • Ensure all cash payments are received, recorded and a receipt is provided to the customer., • Ensure that an end of night report is completed to ensure correct recording of all transactions., • Ensure that all cash items are balanced and accounted for daily., • Ensure cash handling of register, deposits and safe., • Ensure the restaurant, market, and bar are always kept to a high level of cleanliness., • Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented., • Monitor and ensure orientation, training, development and performance management of supervisors and crew., • Assist staff when required at busy periods., • Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget., • Assess employee/supervisor strengths and career development., • Ensure that all staff are punctual and attired correctly., • Meet with problem performers regularly and discuss/document areas of improvement., • Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures., • Ensure that menu briefings and quizzes are carried out regularly with all staff., • Work closely, and communicate with the GM to always ensure a smooth operation., • Ensure all work is carried out in compliance with Health & Safety regulations., • Communicate staff performance issues, training, and development needs to GM on a regular basis., • Maintain a high level of service for all guests., • Deal with complaints in an efficient and courteous manner, • Communicate any service/guest issues to the GM., • Perform any other duties as directed by the GM., • Maintains total accountability including labor cost, budgets, and projections., • Maintains food and beverage costs per budgetary standards., • FOH/BOH repair, light bulb replacement, general organization, and cleanliness, • Perform safety inspections and document results and shortfalls., • Responsible for ensuring all storerooms and loading areas are clean and always organized. Qualifications • Associate degree or equivalent in Hospitality, Business or Culinary Arts, • Minimum 1-year supervisory experience, preferably full-service restaurants, • Knowledge of marketing techniques and impact on business results, • Experience in guest relations, negotiations, and complaint handling, • Excellent verbal and written communication skills, • Commitment to service of customers, staff, co-workers, and management, • Demonstrated leadership ability; ability to lead by example., • High integrity and honesty, • High Work Ethic, passion, and commitment, • Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays., • Demonstrated coaching and development skills., • Ability to train and delegate., • Follow through and dependability., • Adherence and modeling of all MCA policies and procedures, • Knowledge and commitment to safety and food sanitation, • Health Department approved Food Handler Manager Certification, • Ensure that all waste, transfers to other locations, promotional stock, breakages, and spillages are documented., • Monitor and ensure orientation, training, development and performance management of supervisors and crew., • Assist staff when required at busy periods., • Complete a weekly staff schedule; ensure fair distribution of hours to all staff; use most cost-effective staffing schedules; adhere to staffing budget., • Assess employee/supervisor strengths and career development., • Ensure that all staff are punctual and attired correctly., • Meet with problem performers regularly and discuss/document areas of improvement., • Record any accidents/injuries/illnesses that occur, no matter how minor, by using the appropriate accident reporting procedures., • Ensure that menu briefings and quizzes are carried out regularly with all staff., • Work closely, and communicate with the GM to always ensure a smooth operation., • Ensure all work is carried out in compliance with Health & Safety regulations., • Communicate staff performance issues, training, and development needs to GM on a regular basis., • Maintain a high level of service for all guests., • Deal with complaints in an efficient and courteous manner, • Communicate any service/guest issues to the GM., • Perform any other duties as directed by the GM., • Maintains total accountability including labor cost, budgets, and projections., • Maintains food and beverage costs per budgetary standards., • FOH/BOH repair, light bulb replacement, general organization, and cleanliness, • Perform safety inspections and document results and shortfalls., • Responsible for ensuring all storerooms and loading areas are clean and always organized. Qualifications • Associate degree or equivalent in Hospitality, Business or Culinary Arts, • Minimum 1-year supervisory experience, preferably full-service restaurants, • Knowledge of marketing techniques and impact on business results, • Experience in guest relations, negotiations, and complaint handling, • Excellent verbal and written communication skills, • Commitment to service of customers, staff, co-workers, and management, • Demonstrated leadership ability; ability to lead by example., • High integrity and honesty, • High Work Ethic, passion, and commitment, • Ability to work full time hours to manage the operation, including weekdays, weekends, and holidays., • Demonstrated coaching and development skills., • Ability to train and delegate., • Follow through and dependability., • Adherence and modeling of all MCA policies and procedures, • Knowledge and commitment to safety and food sanitation Health Department approved Food Handler Manager Certification Powered by JazzHR rp5brLiRCG

Job DescriptionTeam Member - WoodbridgeABOUT 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 expectationsBENEFITS:, • 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: $15.92 per hour + tips

Benefits: Competitive salary Employee discounts Flexible schedule Free food & snacks Bonus based on performance Opportunity for advancement Paid time off Training & development Benefits/Perks Flexible Scheduling Competitive Compensation Career Advancement Opportunities Free Shift Meals Potential To

It's Our Pleasure Hospitality Group is seeking an individual to join our professional, fast-paced team with over 30 years of experience in the industry. Our company operates and manages several banquet venues based out of Staten Island, New York. Grand Oaks Country Club, The Grand Plaza and The Vanderbilt at South Beach and we are looking for an experienced Banquet Captain/Maitre'D that is looking to further their career, knowledge, and skills in the hospitality industry. This individual will be expected to be hands on during events, making sure FOH and BOH staff are in sync throughout the course of each and every event. Our venues host a wide range of events from corporate lunch-ins to weddings and private gatherings. Requirements: • Experience in the catering and hospitality industry, • Manage and lead a team of FOH and BOH staff, • Cater to each and every guest in a professional manner, • Scheduling, employee relations and management of the guest relations, • Handle guest requests personally with sincerity, • Leadership that will help grow our ultimate hospitality experience for guests, • Minimum of 2 years work experience Compensation: $20.00 - $24.00 per hour It's Our Pleasure Hospitality Group LLC. has been in business for over 30 years in the hospitality / food and beverage industry. Currently operating 3 reception venues, 6 fine dining restaurants, and an off-premises catering business. Our goal is to continually provide the highest level of customer service in creating the perfect evening, from a dinner for two or a wedding for over 500 people and of course, everything in-between. We pride ourselves on sourcing the highest quality ingredients, chefs, event planners and service staff. This ensures we exceed all of our customers needs and expectations in delivering unforgettable memories.

Miller's Ale House - - Responsibilities: Clean and maintain kitchen floors, walls, drains, and equipment; Cleans and maintains all FOH floors (wood and/or tile), windows, trash, & various designated areas; Maintains cleanliness and sanitation of all restroom areas, including restocking of supplies,

Job Description Salary: $120,000.00 - $130,000.00 Other Forms of Compensation: 10% Annual Bonus What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary Job Summary: Working as a Fine Dining Operations Director, you will serve as our point of contact for the client for your location, as well as lead the team and manage the overall operation. We are seeking an experienced and dynamic leader to oversee the operations of our upscale dining establishment. The ideal candidate will have a strong background in fine dining management, exceptional leadership skills, and a passion for delivering a premium guest experience. This role requires a critical thinker who can drive operational excellence, enhance customer satisfaction, and ensure the highest standards of service and quality. Key Responsibilities • Leads, manages, and encourages a complementary team at a large account, with the goal of providing an elevated experience for the client, and our guests, • Oversees the daily FOH and BOH operations, including a fine dining restaurant, • Provides attentive service, anticipating guest needs and addressing any concerns promptly, • Ensures program standards are implemented in operation and expectations are met, • Drives and develops self and team towards building strong relationships with the client(s) and achievement of key performance indicators (profitability, safety, employee engagement, guest engagement, etc.), • Communicate progress, risks, and escalations appropriately at all levels of the organization, or multiple departments, and businesses, • Identifies opportunities for improvement and facilitates change, • Cultivates a culture of transparency, understanding, education, safety, and accountability, • Ensures adherence to local, state, federal, and company policies, and conducts unit audits to ensure conformance for key areas (e.g. financials, sanitation), • Champions development within the account; conducts performance evaluations, along with succession planning, has full understanding of all roles within the operation, • Owns the financial results for the locations, and works with leadership to ensure accuracy for reporting, • Ensures consistent and fair administration of all policies and procedures Required Qualifications • Bachelor's degree and a minimum of three (3-5) years of management experience, • Minimum of 5+ years of fine dining operations leadership experience (hotel/restaurant/multi-unit), • Excellent leadership and organizational skills, and must possess attention to detail, • Effective problem solving and conflict management skills, • Exceptional business etiquette and client relations, • Proven success with personnel management (hiring, supervision, evaluation and succession planning), • Proven track record of consistently meeting company goals in compliance with company/client policies and procedures, • Ability to multi-task as well as stay on task and concentrate with constant interruptions, • Experience in food purchasing, food costs and inventory control, • Must be knowledgeable on HACCP controls along with proper storage and use of food, • Monitor compliance with health and fire regulations regarding food preparation and serving, • Conformity to the highest standards of personal integrity and ethical behavior, • Excellent computer skills and proficiency with Microsoft Office Suite and POS software Apply to Flik today! Flik is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at Flik Hospitality are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyFlikHospitality.pdf Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Req ID: 1541216 Flik Hospitality Group Steven Goldberg [[req_classification]]

Miller's Ale House - - Responsibilities: Assist with food preparation and maintain kitchen cleanliness; Collaborate with BOH and FOH team to meet guest needs; Adhere to food handling procedures and maintain sanitation standards; Prepare food items according to recipe specifications; Maintain organi

Oversees the daily FOH and BOH operations, including a fine dining restaurant. Minimum of 5+ years of fine dining operations leadership experience (hotel/restaurant/multi-unit). Fine Dining Operations Director.

Job Description Join the Global Leader in Vibe Dining! Why Join Our Team? • 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 a Line Cook, you will be responsible for executing high-quality menu items with precision, consistency, and efficiency. Your mission is to ensure every dish meets THE ONE GROUP’s exceptional standards while maintaining a clean, organized, and high-energy work environment. Key Responsibilities • Prepare and execute all dishes from the assigned station with precision and efficiency, • Follow recipes, portioning guidelines, and plating standards to maintain consistency, • Read and process food tickets accurately to ensure timely service, • Maintain cleanliness, organization, and food safety standards always, • Execute all menu items with proper technique, timing, and attention to detail, • Assist with daily prep tasks, ingredient stocking, and kitchen setup, • Ensure all storage and production areas are properly organized and maintained, • Work collaboratively with the BOH and FOH teams to ensure seamless service, • Follow health department sanitation requirements and maintain a safe kitchen environment, • Execute tasks assigned by Chefs and Sous Chefs with professionalism and enthusiasm What We’re Looking For • Previous experience as a Line Cook, Prep Cook, or similar kitchen role in a high-volume restaurant, • Strong understanding of culinary techniques, food safety, and kitchen operations, • Ability to work efficiently in a fast-paced, high-pressure environment, • Excellent knife skills and proficiency in various cooking methods, • Strong attention to detail and commitment to quality and consistency, • Must be able to stand for extended periods and lift 50 lbs., • Availability to work nights, weekends, and holidays, • Passion for culinary excellence, teamwork, and professional growth Why THE ONE GROUP is Your Next Career Move This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! We use eVerify to confirm U.S. Employment eligibility.

Job Description 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. We use eVerify to confirm U.S. Employment eligibility. https://smashburger.com/job-applicant-privacy-policy We use eVerify to confirm U.S. Employment eligibility.