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Job Description Lucciano´ s - Il Maestro del Gelato Position: Team Member (Gelato maker) Job Type: Part-time Hourly Rate: $14.00 + Tips depending on positions Who we are. Lucciano’s is a family business founded with the desire to please the most demanding segment of artisan gelato in the world. We travelled to Italy and brought back the best Italian Maestros and state-of-the-art technology to produce our gelato with the best quality. We combine the best local and Italian ingredients, as well as chocolates to make a unique and unparalleled product. Therefore, we became a synonym of the best premium gelato in the world. Lucciano’s has innovated and revolutionized the gelato industry raising up standards and shining through every customer we serve. One at a time. Visit us at https://luccianos.net/ Our Products. We use state-of-the-art Italian technology to manufacture and preserve our gelato. Our dairy gelato is manufactured with fluid milk, cream, eggs, among other ingredients that provide high levels of protein. Front of House -Tasks and Responsibilities (include but are not limited to): Serving up our delicious and freshly made gelato & ice pops with a smile! Working upfront with your team greeting every guest, offering samples, making suggestions, and ensuring each guest leaves happier than they came in! Following exact training, food safety regulations, and company guidelines to consistently serve all of our products (gelato, ice pops, coffee corner items, and beverages). You will work alongside your teammates and leadership team to help the shop run consistently and smoothly while open for business or while closing. You must be comfortable under pressure and/or fast-paced environments. Our FOH staff will be expected to perform other duties as assigned. Basic Qualifications • You have a passion for customer service and delivering an exceptional experience for our guests., • You integrate fun as a way of being and working., • You communicate with honesty & kindness and create the space for others to do the same., • ServSafe certification is a plus, but not required., • Your availability must reflect the needs of the business, which may change from time to time. The Store Manager determines the availability needs, and the schedule could include a combination of shift times, including mornings, evenings, and weekends., • All Team Members are expected to be reliable, and on time for every shift., • All Team Members are expected to be available to work during the holiday season. Benefits included: • On-the-job training and skills development, • Uniforms, • Free garage at the mall, • Employee discounts, • Discount in other stores at the mall, • Paid training, • Flexible Schedule, • Career growth opportunities Job Types: Part-time, Contract Salary: $14.00 per hour plus Tip Benefits: • Flexible schedule, • Paid training Schedule: • Day shift, • Night shift Supplemental Pay: • Tips Experience: • Customer service: 1 year (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: One location

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.

Job DescriptionMaman - Barista Job Description maman is a french bakery, café and leading lifestyle brand founded in 2014 by owners elisa marshall & benjamin sormonte, with locations across north america and canada. inspired by family traditions, and the highest quality ingredients, maman offers a selection of delicious baked goods {including their famous nutty chocolate chip cookie}, coffee, fresh breakfast, and lunch options spanning from hearty salads & sandwiches to savory quiches. in addition to hosting intimate events, maman has partnered with leading brands for partnerships and activations. from baby showers and birthday parties to engagements, we’re able to help celebrate customers & make new beautiful memories. in september 2021, maman founders elisa marshall & benjamin sormonte released the highly anticipated maman: the cookbook. our ideal candidate is a passionate, experienced barista who takes pride in their craft and thrives in a fast-paced, team-driven and collaborative environment. you are positive, adaptable, efficient, and hospitality-focused, with a strong understanding of coffee fundamentals and a positive, no-ego attitude. Position Summary The Barista is responsible for crafting and serving high-quality, maman standard beverages while delivering exceptional service. This role requires technical coffee skills, efficiency, and a guest-first mindset. The Barista consistently upholds maman beverage standards, maintains a clean and DOH compliant workstation, and builds strong relationships with guests through warm, personalized hospitality. Essential ResponsibilitiesBeverage Quality & Production Prepare and serve the full beverage menu in accordance with maman’s established recipes and beverage standards. Ensure beverage consistency, quality, and presentation across all drinks. Maintain service time standards, with drinks served within 8 minutes on weekdays and 10 minutes on weekends. Demonstrate proficiency in espresso preparation, milk texturing, and basic latte art. Accurately read and execute POS tickets, including sizes, modifiers, and dine-in versus to-go orders. Guest Experience & Hospitality Deliver warm, genuine, and personalized service to every guest, consistently following all steps of service (Smile, Engage, Name, Thank You) in every guest interaction. Build rapport with returning guests and foster relationships with regulars through thoughtful, personalized service and providing updates on seasonal specials and menu changes. Communicate menu offerings clearly, including ingredients and allergy-related information, to support informed guest choices. Anticipate guest needs and provide proactive, attentive service. Address guest concerns professionally and courteously, escalating issues to the leader on shift when necessary. Service & Operations Maintain an organized, efficient bar workflow to support speed and accuracy during service. Operate in close coordination with front-of-house team members to ensure seamless service, supporting other positions during slower periods, embracing cross-training and a team-first approach. Follow established steps of service and operational procedures to ensure consistency and quality. Flexibility to work with various FOH positions including counter service, runner and/or server based on business needs. Cleanliness & Maintenance Maintain the barista station to DOH standards at all times, including proper care of rags, steam wands, pitchers, grinders, pitcher rinsers, counters, and milk storage. Complete opening and closing tasks as assigned, including FIFO practices, DOH checks, and end of day email correspondence with collaboration with the rest of the FOH team. Support daily, weekly, and monthly deep-cleaning tasks as assigned. Promptly report safety hazards, equipment issues, or maintenance needs to the leader on shift. Team Support Work collaboratively with FOH and BOH teams to maintain smooth service and high standards. Demonstrate flexibility by assisting in multiple roles as business needs require. Maintain a positive, professional demeanor at all times, even in fast-paced or high-pressure situations. Perform additional tasks and ad hoc projects as assigned to support daily operations. Qualifications Required: Minimum of 2 years of barista experience. Ability to pass a barista skills evaluation. Working knowledge of espresso preparation, micro-foam milk texturing, and basic latte art. Strong understanding of POS tickets, modifiers, and beverage offerings. Ability to work a flexible schedule, including weekends, holidays, and special events, unless pre-approved to work a specific schedule at hiring as per business needs. Ability to multitask and stay organized in a fast-paced environment. Ability to stand for extended periods and perform light physical tasks related to the role, including being able to lift up to 25 lbs. Preferred: Experience in a high-volume or specialty coffee environment. A positive attitude, strong sense of humor, and ability to contribute to a fun, team-oriented culture. Passion for hospitality and a sweet tooth for cookies is a plus. Attention to detail and a strong sense of ownership over the guest experience. Strong product knowledge, including allergy awareness. Demonstrated ability to learn quickly and adapt to a unique workplace culture. What We Offer At maman, we’re proud to provide a supportive and people-first environment where team members can thrive and grow. Some benefits offered: A collaborative culture that values teamwork, initiative, and continuous improvement. Competitive pay and growth opportunities within a fast-growing brand. Comprehensive healthcare options and commuter benefits. Ongoing professional development, training, and opportunities for internal mobility. Sweet perks cookies, coffee, and in-store discounts. A company culture where we roll up our sleeves, support one another, and celebrate shared success.

Job DescriptionHIRING FOR EXPERIENCED STAFF ONLY. Front of House We are looking for server, bartender, Barista, food runner, stokers, barback for all shifts (full time and overnight) Servers – must have minimum of 3 years NYC experience. Interviews will be conducted: 11/12-11/15 @11:00AM– 5:00PM Address is: 320 West Broadway (between Canal Street and Grand Street) Please bring an updated copy of your resume with you. BENEFITS: We are looking for well-rounded candidates who will bring a positive energy and willingness to give 110% to their job each and every day. This is a rare opportunity to work in a FUN environment that still values the pillars of good service. At least two years of previous restaurant experience in a chef-driven environment is preferred, as is a passion for all things food and beverage. This is what we are looking for: • working with a sense of urgency and the ability to prioritize tasks, • Charm and grace under pressure, • Previous NYC experience in the position that you are applying for, • OPEN AVAILABILITY We offer a competitive salary, medical/dental/vision insurance. We offer many opportunities for growth and development for those who show long-term commitment to their role. Equal Employment Opportunity Thank you!

Job Description Two Hands (twohandshospitality.com / @twohandsrestaurant) is seeking an experienced Captain to help lead our team in Tribeca. This is a full-time position, and open availability is required Two Hands Hospitality is a group of community-focused Australian restaurants. Serving breakfast through dinner, we fuel your lifestyle with fresh, delicious food, cocktails, and coffee. We are a growing, innovative hospitality group with restaurants in NYC, Austin, Dallas, Nashville, Franklin, and Denver. The Two Hands approach to food is that it is good for you, good for the environment, simple, and tastes good. At Two Hands, our goal is for our ingredients to come from local farms to support our communities in Colorado, New York, Texas, and Tennessee. The successful Captain candidate will support and coordinate FOH operations during AM and PM service, helping lead daily operations, uphold service standards, and create exceptional guest experiences. OUR KEY REQUIREMENTS: • At least two years of experience serving in a high-volume and fast-paced restaurant environment, • Prior leadership experience, • Barista and bar experience are strongly preferred, • Must be available for early mornings as well as dinner shifts, including on weekends, • Knowledge and understanding of a dining program that includes coffee, specialty drinks, alcoholic beverages, and varied menu items, • Ability to maintain composure during busy service periods and show initiative in undertaking side work during slower times, • A friendly, welcoming, and energetic personality, • Reliability and punctuality, • Ability and willingness to lead an FOH team, • A love for hospitality and desire to move up in this industry WE OFFER: • Estimated compensation average of $36-43 per hour including tips ($16 base per hour before tips), • Health insurance is available after 3 months, • A 50% employee discount for you and up to four guests on food and drinks when dining outside of work hours, • Positive, collaborative work environment, • Room for growth within the company Two Hands celebrates diversity, inclusion, and equal opportunity. We welcome applicants of all backgrounds, identities, and experiences. Company DescriptionTwo Hands Hospitality is a group of community-focused Australian restaurants. Serving breakfast through dinner, we fuel your lifestyle with fresh, delicious food, cocktails, and coffee.Two Hands Hospitality is a group of community-focused Australian restaurants. Serving breakfast through dinner, we fuel your lifestyle with fresh, delicious food, cocktails, and coffee.

Job Description 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.

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,

Job Description The role… At Soho House, a Polisher thrives in fast-paced and high-volume environments that require efficient and careful cleaning, polishing and storage of glassware and silverware used at Soho House. The Polisher collaborates with the kitchen and bar team to support Front of House (FOH) operations. Partnering with the Porter and Dishwasher team a Polisher is meticulous and has a keen eye for detail to ensure crystal clear appearance of all glassware. A successful Polisher plays a crucial role in maintaining a sanitary and clean experience for members and guests that enforces increased customer satisfaction, reduce the number of spotty glasses, and add an attractive, polished appeal to the glassware selection. Main Duties • Responsible for partnering with Porters and dishwashers following glassware being washed and sanitized to inspect imperfections, dry water spots, stocking and support Front of House (FOH) team with glassware for service, • Adhere to health and safety guidelines by following Soho House Company policies, procedures, and standards and local, state, and federal law as applicable Dispose of any broken/chipped/defective glassware to maintain the safety of our guests, • Clean and polish stemware, flatware and all bar glassware, • Partner with barbacks and housekeeping team to restock glassware for all bars and minibars (when applicable), • Communicate effectively with all team members to ensure members and guests experience and service is upheld to the highest standards, • Support bartenders in wiping down bottles, cleaning and maintaining bar, • Performs other duties as assigned by supervisor/manager Required Skills/Qualifications • Minimum 1+ year of experience, • Ability to understand and follow written and verbal instructions, • Detail oriented and thrive in fast-paced environment, • Ability to multitask and work and works well under pressure, • Keen eye for detail and "perfection" even if it requires repetitive task, • Basic verbal communication skills Physical Requirements • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to work on your feet for at least 8 hours., • Fast paced movements are required to go from one part of the club to others., • Must be able to move, pull, carry or lift at least 40 pounds., • Occasionally kneel, bend, crouch and climb as required. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.In accordance with New York law, the salary range for this role if filled within New York is listed below. The range for the position in other geographies may vary based on market differences. The actual compensation will be determined based on experience and other factors permitted by law.Pay Range$22—$22 USD

Job Description Studs is a category-defining ear piercing and earring brand named one of "the 10 most innovative companies in retail for 2023" by Fast Company. Studs connects ear piercing with aftercare and earring shopping to create an end-to-end Earscaping® experience. We offer a better retail and digital experience that prioritizes safety and expertise in a cool, fun and welcoming environment, along with a wide earring assortment—all at an accessible price point. Studs operates 40+ piercing studios across 15 states and is opening 8–10 new locations per year. The Senior Manager, Compliance & Legal Operations owns two functions end-to-end: the studio compliance program across every active and opening location, and the operational backbone of a small, high-performing Legal & Compliance department. The role runs the daily cadence of the Studio Compliance App, drives Regional and Studio Manager accountability on open compliance items, and oversees establishment and individual piercer licensing across all 41+ studios. It owns piercing-related pre-opening work through opening day, serves as Studs' primary point of contact with state and local health departments, and partners with the insurance broker on COIs, renewals, and claims. On the legal operations side, the role owns contract lifecycle management, the matter tracker, outside counsel invoice review and budget tracking, entity maintenance for Studs, Inc. and Studs Leasing, LLC, and paralegal-level support to the CLO and Senior Counsel on financings, NDAs, subpoenas, litigation holds, and IP. This is a role for someone who has run a compliance or legal operations function before and wants to do it at scale across a fast-moving, multi-market retail environment – not a first step into compliance work. Salary Range: $125,000 – $165,000 Key Responsibilities: Studio Compliance Program and Licensing • Owns daily operation of the Studs Studio Compliance App, ensuring Regional Managers and Studio Managers are actively managing their teams on compliance requirements and driving all open items to closure., • Reviews and interprets state, county, and city health department regulations to support new studio openings and keep all studio compliance materials current across every active market., • Delivers structured training sessions for Regional Managers, Piercing Educators, and Studio Managers across rotating topic areas: inspection preparation, assessment protocol, minor consent requirements by tier, and regulatory updates., • Owns procurement, maintenance, and renewal of establishment licenses and oversight of procurement, maintenance and renewal of individual piercer licenses across all 41+ studios; uses the Compliance App to monitor expiration alerts, submit renewal packets, track fees, and confirm correct posting in each studio., • Manages all notification workflows to regulatory authorities where required; maintains the studio compliance resource library and produces a monthly compliance scorecard for review by Studs' CLO, Retail Team and the People Team. Regulatory Oversight and New Studio Openings Conducts on-demand and quarterly regulation reviews by state; tracks pending legislation in every market where Studs operates and in new markets under evaluation; maintains Studs' canonical regulatory knowledge base and jurisdiction contacts database. • Serves as Studs' primary point of contact for state and local departments of health and enforcement authorities; oversight of the Studs inspection protocol during regulatory visits., • Owns all piercing-related Legal & Compliance pre-opening tasks from the four-month mark through opening day – determining jurisdictional regulatory category, planning licensing timelines, filing establishment and individual piercer license applications, and preparing service-specific waivers in Jotform., • Coordinates with Regional Managers on staffing and credentialing, with Retail Operations on turnover day, and with Studs' insurance broker on GL, Property, and Workers Compensation endorsements and certificates of insurance; generates Day 1 compliance materials including the studio compliance binder, ICEP, and Regulation Guide before soft open and completes FOH posting verification on opening day., • Serves as operational point of contact with Studs' insurance broker for COI issuance, renewal binder assembly, and claim intake logging; supports the CLO on the annual insurance renewal process. Legal Operations and Contract Lifecycle Management Owns contract management system hygiene across intake discipline, metadata quality, template library maintenance, signed-agreement filing, and weekly review of renewal and expiration alerts. • Maintains a single-source matter tracker for the department covering topic, owner, outside counsel, status, and next action., • Reviews and processes outside counsel invoices with a first-pass check for reasonableness and accurate matter attribution; tracks budgets against quarterly projections across outside counsel partners., • Maintains the Legal & Compliance Google Drive structure and naming conventions; supports corporate governance workstreams through exhibit compilation, version control, e-signature packet assembly, and minute book maintenance. Paralegal, Entity, and Department Support • Provides paralegal-level support to the CLO and Senior Counsel including cite-checking, source verification, closing binder and deal room preparation for financings and material transactions, NDA intake and execution, and DocuSign packet assembly and post-execution filing., • Manages entity maintenance for Studs, Inc. and Studs Leasing, LLC in coordination with the Finance Team: state annual reports, certificates of good standing, registered agent coordination, and foreign qualification as new studios open., • Handles subpoena and third-party request intake, logging, and initial assessment; supports litigation hold tracking and IP portfolio administration., • Triages legal intake requests from other departments. Requirements: • 5+ years of relevant experience in regulatory compliance, legal operations, multi-unit retail or franchise compliance, or as a senior paralegal., • Four-year college degree required; paralegal certification or JD (non-practicing) welcome but not required; bar admission not required., • Demonstrated ability to own a compliance program or regulatory workstream end-to-end across multiple jurisdictions., • Strong project management discipline; able to manage dozens of parallel workstreams across 40+ locations without losing the thread., • Comfortable operating AI tools and SaaS platforms including DocuSign, Jotform, and Google Workspace; willing to operate a purpose-built internal compliance application as a primary daily tool., • Able to communicate clearly and build effective relationships at all levels of the organization, including field leadership and regulatory authorities., • Business-oriented approach to problem recognition and issue anticipation; able to prioritize and execute under tight deadlines across a fast-moving, multi-market retail environment Preferred: • Direct experience in multi-unit personal care, beauty, wellness, fitness, or regulated-consumer retail (tattoo/piercing, cannabis, pharmacy, or QSR at scale)., • Prior experience at a franchise system or a health department regulating similar operations., • Hands-on experience with a contract lifecycle management system., • Experience supporting a small in-house legal team of one to five attorneys., • Familiarity with OSHA, state and local department of health operations, and/or state and local body art regulations. Benefits & Perks • Flexible Work Environment (3 days in office, 2 days work from home), • Comprehensive Medical, Dental, and Vision Insurance (including a plan option with $0 in-network mental health visits), • Access to Mental Health and Work/Life Resources including Online Therapy, Gender Affirmation Support Services, and Employee Assistance Program (EAP), • Voluntary Life Insurance, • Health and Commuter Tax-Advantaged Accounts, • Stock Options in connection with the Company's Equity Incentive Plan, • 401(k) Retirement Savings Plan, • Paid Time Off, Paid Safe & Sick Leave, and Paid Parental Leave, • Paid Sabbatical After 4 Years of Service, • Exclusive Employee Discounts on Piercings and Jewelry (we've got your friends and family covered too!), • Access to PerkSpot and additional benefits such as pet insurance, discounted tickets, personal finance coaching, healthy rewards, and more! Studs is an equal opportunity employer and is committed to providing a work environment that fosters diversity, inclusion, and equal opportunity without regard to race, color, gender, age, creed, sex, religion, national origin, disability (physical or mental), marital status, citizenship, ancestry, sexual orientation, gender identity and gender expression, or any other legally protected status. Studs considers qualified applicants with criminal histories. We comply with applicable state and local laws prohibiting discrimination in employment in every jurisdiction in which we operate. If you require an accommodation for the application process, please fill out this form. Massachusetts Applicants: It is unlawful in Massachusetts to require or administer a lie detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. Click here for the Studs Privacy Notice for California Applicants.

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

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 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

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.

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 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

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.

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.

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

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 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.

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.

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

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

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

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.

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

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

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

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.

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.

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

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)

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.

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.

Job Description 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.

Job DescriptionDescription: As a front of house team member for our restaurant, you will be an essential part of our guests' dining experience. You will be responsible for creating a welcoming atmosphere by greeting customers, taking their orders, and answering any questions they may have about the menu. You will also need to ensure that tables are set up properly, and the dining area is clean and organized at all times. Responsibilities: • Greet guests as they enter the restaurant and seat them at their table, • Take customers' orders and relay them to the kitchen staff, • Answer any questions guests may have about the menu or restaurant, • Ensure that tables are set up properly, and the dining area is clean and organized at all times, • Handle customer complaints or concerns professionally and promptly, • Process payments and operate the cash register accurately Requirements: • Prior experience in a customer service role is preferred but not required, • Excellent communication and interpersonal skills, • Ability to multitask and work efficiently in a fast-paced environment, • Willingness to work flexible hours, including nights, weekends, and holidays, • A positive attitude and team player mentality We are an equal opportunity employer and welcome applicants from all backgrounds to apply for this position. We do not discriminate based on race, ethnicity, color, national origin, ancestry, English proficiency, immigration status, citizenship, physical attributes, gender, pregnancy or perceived pregnancy, religion, marital status, sex, age, marital status, sexual orientation, gender identity, transgender status, disability, cancer, military status, political affiliation, or genetic characteristics. If you believe you are the right fit for this role and share our passion for providing exceptional customer service, we encourage you to apply. Requirements:

Job Description Who we are: 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. At Virgin Hotels nothing is ever "usual" so not only do you have to be willing to roll up your sleeves and get things done, but you have to be willing to have fun. We are looking for someone who is full of creative ideas and most of all, we are looking for someone who shares our quirky sense of humor, our entrepreneurial approach and is always ready to join in the fun! The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a progressive, environment conscious, 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: • Communication. Monitor and track the flow of information coming to you from your superiors, hotel side, and culinary side and distribute consistently to your hourly teammates. Be 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., • Strong floor presence, • Communication to kitchen, other outlets and front desk about food issues, VIP’s, 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: assist in the organization of 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 What qualities are we looking for? You got skills? If you are able to perform the following, then you have 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 USA., • 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, • Associate or Bachelor’s degree preferred., • Preferred: 1-2 years’ experience in a full service restaurant or lounge in hotel supervisor position/management position., • Ability to clearly and pleasantly communicate in English with guests, management/co-workers, both in person and on the telephone., • Proficient computer knowledge.

Job Description Bartender Responsibilities • Provide courteous, prompt service to our guests, • Prepare beverage orders for bar and dining areas, adhering to signature recipes, • Understand the steps of service and consistently execute them with efficiency and grace while maintaining a sense of urgency throughout the service, • Be a menu expert, educating customers on our food & drinks menus, making recommendations based on their preferences, up-selling special items and taking orders., • Seek opportunities to inform guests about additional offerings when applicable, • Responsible for entering guest orders accurately into POS system (Toast), • Communicate guest requests, including dietary restrictions, to culinary staff, • Ensure guests are enjoying their meals and take action to correct any problems., • Effective and timely communication to all FOH/BOH team members throughout the service, • Receive and process payments (cash and credit cards), • Prepare all menu items to standard, serving quality beverages and dishes to our guests, • Ensure excellent maintenance of the bar and dining room, • Maintain a positive, outgoing demeanor during service, with guests and co-workers, • Be safety-conscious to promote the safety of oneself, co-workers and guests at all times, • Check that restaurant equipment, including brewing equipment, is operating properly and report any maintenance needs, • Interact with genuine and patient hospitality when speaking to vendors and guests; cultivate relationships with regulars, • Able to multitask and cover multiple FOH roles depending on the demands of the business, including but not limited to Barista, Cashier, Food Runner, Bar Support, • Help food preparation staff when necessary., • Have a general understanding of Department of Health (DOH) food safety standards, • Perform opening and closing duties, • Maintain a positive, outgoing demeanor during service, • Adhere to company policy and procedures, • Perform other duties as assigned by management Qualifications: • Possess a passion for hospitality, teamwork and exceeding guest expectations, • Minimum 1-year serving experience in a high-volume restaurant operation, • Knowledge of beer, wine and spirits, • Prior related experience requiring cash handling, excellent customer service, service recovery and problem-solving skills\, • Ability to work in a fast-paced environment while managing the needs of guests, • Ability to work cohesively with co-workers throughout the restaurant, • Ability to work a flexible schedule, • Must be punctual with scheduled shifts., • Ability to lift, carry, push, pull and place objects weighing up to 25 lbs. Requires frequent bending, reaching overhead, and twisting. Must be able to stand or walk for an extended period or for an entire work shift. Minimum Wage + Tips Must be available to work evenings & weekends Marcus Samuelsson Restaurant Group is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law. Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.

Job DescriptionDescription: Job Title: Restaurant Supervisor Reports To: General Manager Department: Operations - FOH Employment Type: Hourly, Non-Exempt Salary Range: $25.00 - $30.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, 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. Position Summary The Restaurant Supervisor will lead and manage the service team by shift to offer a world-class fast casual dining experience. Take ownership of the restaurant during your shift to; ensure the restaurant operates efficiently and profitably. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication. Create a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn and improve. Be a dedicated teacher committed to developing the hourly team members. Position reports to the General Manager. Lead Service Develop, coach and consistently execute brand standards. Impact service by being on the service line during peak times. Earn the confidence of the team by consistently running a smooth shift. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. Performance and Talent Development Develop team relationships by demonstrating a strong work ethic and willingness to assist each team member. Clearly communicate expectations and hold individuals accountable. Provide both positive and constructive feedback to the team in a timely manner and document when appropriate. Treat potential employees with the same sense of hospitality and respect as employees and guests.Execute training program consistently for hourly employees. Take charge of self-improvement and professional growth by seeking out performance feedback and educational opportunities. Ambassador of JAG Culture Seek out opportunities to communicate Zaytinya’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team and GM by asking questions. Manage Daily Operations Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to GM immediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Participate is regular service team meetings. Provide a safe, clean, organized and sanitary work environment. Understand and ensure all ABC laws, Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Manage Financial Results Understand and execute restaurant plan to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets. Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage labor, scheduling and payroll. Reach out to GM for support and training as needed. Requirements: Skills & Knowledge Position requires a minimum of 1+ years of restaurant supervision experience and 1+ years of restaurant experience. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Knowledge of Fast casual service and sales skills. Ability to supervise, train and motivate employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Knowledge of food industry, restaurants and competitive markets. Knowledge of revenue management. Participation in the achieving of short- and long-term financial and operational goals of the restaurants. Required to work nights, holidays and weekends. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. Talking and hearing occur continuously in the process of communicating with guests and employees. Requires manual dexterity to use and operate all necessary equipment. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Major Food Group is seeking experienced FOH professionals to participate in a service observation

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 Description Who we are: 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, VIP’s, 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