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Compensation Type: Yearly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: The Elser Hotel & Residences is a 49-story luxury condominium hotel located in Downtown Miami. The newly completed tower offers 646 fully furnished rooms/residences, over 19,000 square feet of curated amenities and 5,000 square feet of prime retail space. Named after the iconic Elser Pier, which was built in the 1900s and became the premier place for locals and visitors to enjoy the magical shoreline of Biscayne Bay in downtown Miami, The Elser Hotel & Residences will continue this tradition. Overview: The Business Travel Sales Manager is responsible for effectively soliciting and becoming familiar with all accounts in his/her market segments. He/she is also responsible for prospecting and closing on assigned accounts/territory to positively impact hotel revenues. Responsibilities: • Develop a full working knowledge of the operations of the hotel, including Food and Beverage, Guest Services and Reservations., • Develop a complete knowledge of company sales policies and SOP’s, and ensure knowledge of and adherence to those policies by the sales team., • Conduct Outside sales calls 2-3 days per week, • Business development, • Meet or exceed set goals., • Operate the Sales Department within established sales expense budget., • Initiate and follow up on leads., • Maintain and participate in an active sales solicitation program., • Monitor production of all top accounts and evaluate trends within your market., • Regularly contact existing accounts based on the tracing frequencies of the Account Coverage Program., • Meet or exceed sales solicitation call goals as assigned by the Director of Sales., • Invite clients to the hotel for entertainment, lunches, tours and site inspections., • Assist in implementing special promotions relating to direct sales segments, i.e. parties, sales blitzes, etc., • Assist in the preparation of required reports in a timely manner., • Be familiar with all Highgate Hotel sales policies and selling techniques with an emphasis on maximizing occupancy and Average Daily Rate (ADR)., • Conduct a professional, thorough site inspection of the hotel with clients, exhibiting key features and benefits of the property., • Use your property’s computerized sales management system to manage the hotel’s business, including (but not limited to) generating reports, entering business, blocking space and building accounts., • Meet and greet onsite contacts., • Abide by Prime Selling Time (PST)., • Develop networking opportunities through active participation in community and professional associations, activities and events. Qualifications:, • College course work in related field helpful., • At least 2 years sales experience in a hotel or a related field preferred., • High School diploma or equivalent required., • Must be skilled in Windows, Company approved spreadsheets and word processing., • Long hours sometimes required., • Light work - Exerting up to 20 pounds of force occasionally, and/or up to 10 pounds of force frequently or constantly to lift, carry, push, pull or otherwise move objects., • Must be able to effectively communicate both verbally and written with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information.

Job Description Anticipate the personal needs of residents and execute all requests in a timely fashion. Be instrumental in creating a luxury environment and executing five star service exceeding expectations in customer service. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Acts as the owner/resident’s liaison between all aspects of the association., • Respect all owner/residents’ privacy, information, perspective, priorities, times, and resources., • Maintain a warm and friendly demeanor at all times., • Attends to owner/resident’s personal and domestic needs including, but not limited to: Escort to and from the unit; attending to (carrying) the owner/resident/resident’s belongings; packing and unpacking of luggage, groceries or other similar items; personal shopping for the owner/resident/resident as well as other various errands including but not limited to, post office, bank, dry-cleaner, take out food, and similar., • Accompany the owner/resident on outings if desired., • Responsible for the overall care of the owner/resident’s unit including the cleanliness and maintenance., • Preparation of unit for owner/resident arrival, including stocking all items the owner/resident may desire., • Responsible to launder, fold and iron, the owner/resident’s clothes as requested., • Responsible for the general upkeep and other housekeeping services as requested by the owner/resident., • May be called on to service the owner/residents beverage, snack and other simple requests., • Make reservations for dining, events or similar, ensuring that all necessary information is recorded properly., • Call and confirm reservations for special events, dining, youth activities, spa, fitness, and any other needed follow up for any events., • Arrange for special requests for owner/resident, to include airline reservations, ground transportation, hotel accommodations, tickets to major events, golf outings, tours, ordering and delivery of flowers and baskets, and any other services that would accommodate the owner/resident’s needs., • Resolve all owner/residents concerns promptly. If unable report to management immediately for assistance., • Conduct all services for the association as an ambassador - with integrity and in a professional manner at all times, • Approach all encounters with residents, guests, and fellow employees in a gracious, attentive, courteous, and service-oriented manner., • Establish relationships with local merchants and service providers as needed., • Take part in maintaining a clean working environment., • Maintain regular attendance in compliance with KWPM’s standards, as required by the employee handbook, scheduling, which will vary according to the needs of the Association., • Maintain the highest standards of personal appearance and grooming, which include but not limited to, wearing proper attire and approved uniform., • Maintain professional relationship with residents and guests- directly responsible for owner/resident satisfaction., • Maintain a clean and organized working environment- the Butler provides a lasting impression to all guests and residents of the Association., • Provides quality service to residents and guests. Employee reports directly to the Chef Concierge or in their absence directly to the General Manager of the community.. Competencies Positive attitude and good communication skills, with excellent grooming standards. Commitment to delivering a high level of customer service. Flexibility to respond to a variety of different work situations and ability to work on your own. Work Environment The work environment will be indoors and outdoors, depending on the needs of the guest. 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. The employee is occasionally required to sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 30 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. Position Type This is a full-time non-exempt position, average 40 hours a week. Will be required to come in for emergency situations. This schedule may change to accommodate the business needs of the property. Required Experience and Education • Bachelor’s degree in Hospitality Management, • Previous working experience as a Butler or Assistant Butler; minimum 3 years of experience., • Working knowledge with with computers and software used in an office environment., • Must be able to communicate well and convey information and ideas clearly., • Must be creative and enjoy creating a luxury lifestyle that is fun and safe for residents. 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.

Job Description Join the Plum Market Team – Where Passion Meets Opportunity! Plum Market is a fast-growing leader in the Grocery, Food & Beverage Retail industry. We are dedicated to offering the finest selections of All Natural, Organic, Local, and Specialty Grocery items while delivering an exceptional experience to our Customers. At Plum Market, our Team Members are at the heart of everything we do. We are passionate about high-quality food, beverages, and grocery essentials, helping our Customers lead a better lifestyle. Our priority is creating a welcoming environment that supports both our Customers and our Team Members. Our Retail Grocery Stores reflect the diverse communities we serve. From our dedicated Team Members and valued Customers to our local vendors and thoughtfully curated product selection, we take pride in fostering an inclusive and thriving culture. If you share our enthusiasm, we’d love for you to apply and discover how you can be part of our team! Why Work at Plum Market? Flexible Scheduling – Full-time and part-time positions available with a variety of retail shifts to support work-life balance. Grow Your Passion – Learn about great food while advancing your skills and knowledge. Comprehensive Training – We invest in our Team Members with exceptional training programs. Competitive Holiday Pay – Earn time and a half for working on five federally recognized holidays: New Year’s Day, Memorial Day, Fourth of July, Labor Day, and Thanksgiving. Career Growth Opportunities – As a growing company, we provide promotional pathways, so you can grow with us! Comprehensive Benefits Package – Medical, dental, and vision coverage for you and your family. 401(k) with Company Match – Available after just six months. Team Member Discounts – Enjoy 20% off grocery purchases and 50% off Team Member meals. Plum Market is more than just a workplace – it’s a desirable and rewarding environment where your contributions matter. Employment is contingent upon a successful background check. Ready to be part of something special? Apply today! Description: The Sous Chef is the second-in-command of the Prepared Foods Department and serves as a key leader in kitchen and department operations. This role supports the Team Leader and leads daily Back of House (BOH) operations, including prep, production, sanitation, and team management. The Sous Chef ensures the consistent execution of Plum Market’s food quality, safety standards, and Guest Service expectations while training and developing team members in a fast-paced, high-volume kitchen environment. Who you are: You are passionate about scratch-made food and Plum Market’s commitment to organic, local, and specialty ingredients. You are a hands-on leader who sets the tone through professionalism and accountability. You excel at motivating and coaching team members to succeed in a fast-paced kitchen. You are solution-focused, organized, and calm under pressure. You value inclusion and help foster a positive, collaborative kitchen culture. You are committed to continuous improvement and delivering consistent, high-quality food. What you will bring: Experience in a culinary leadership role, preferably in foodservice or retail food operations. Knowledge of food preparation, kitchen safety, sanitation standards, and inventory practices. Strong leadership and communication skills, with the ability to coach and direct teams. ServSafe Manager Certification preferred. Proficiency in Microsoft Office (Excel, Outlook, Word) and kitchen management systems. Flexibility to work a variety of shifts including evenings, weekends, and holidays. Physical ability to stand and walk for up to 4 hours without a break. Ability to bend and stoop to grasp objects, climb ladders, lift up to 50 lbs. unassisted, and push/pull carts weighing up to 100 lbs. unassisted. What you will do: Oversee BOH operations, ensuring proper prep, production, and execution of all menu items and daily offerings. Serve as department lead in the absence of the Chef de Cuisine, ensuring smooth operations and team accountability. Train, coach, and support BOH Team Members to maintain high food quality, safety, and consistency. Support production scheduling, prep guides, and department planning based on Guest needs and seasonal programs. Enforce all food safety and sanitation procedures, ensuring compliance with regulatory and Plum Market standards. Lead by example in communication, attitude, teamwork, and professionalism. Address Customer and Team Member concerns in a respectful and timely manner. Assist with performance management including feedback, coaching, and disciplinary action when necessary. Partner with department leadership to maintain labor goals, manage shrink, and support inventory accuracy.

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Sushi Chefs are essential members of a sushi restaurant’s team. Sushi Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Sushi Chefs at OMAKAI sushi are not only talented sushi makers but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Sushi Chefs must be capable of ordering products and maintaining inventory with the restaurant’s best interest in mind. Last but not least, Sushi Chefs must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Clean and filet fish – this includes skillfully cleaning and cutting a variety of fish and mollusks, • Make and prepare nigiri, handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • High school diploma or equivalent preferred, • Three years of sushi-making experience required, • Japanese cuisine knowledge required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule, • Health insurance, • Paid time off Experience level: • 1 year Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Job Description Prep Cook RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organizing deliveries, and butchering all kind of proteins as instructed by the Chef and in compliance with brand and food safety standards. RESPONSIBILITIES: • Sets up workstation according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Assist and organize the delivery in the morning., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills., • Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time., • Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items., • Advanced knowledge of butchering meat and fish., • Correctly store all food preparation items., • Assist all duties assigned by the Chef de cuisine or Sous Chefs. REQUIREMENTS/ QUALIFICATIONS: • Professional communication skills are required., • Ability to take direction., • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated and organized., • Commitment to quality service, and food and beverage knowledge., • Food Handlers permit required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read and understand basic cooking directions, • Understanding and knowledge of safety, sanitation, and food handling procedures LICENSE/QUALIFICATIONS: • Food Handlers permit required., • Must be able to work nights, weekends and some holidays., • Must be able to speak, read and understand basic cooking directions, • Understanding and knowledge of safety, sanitation and food handling procedures.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Line Cook transforms high-quality, unique ingredients into authentic Italian dishes through preparing, cooking and plating food items in Eataly’s exciting, high-volume, open kitchens. Reports to the Sous Chef Manager or Chef de Cuisine. • Portions, cuts, slices, dips, batters, breads, whips, beats, maintains holding temperature, fries and sautés, • Selects cuts of meat, poultry, shellfish, fish, game or vegetables to be used for frying or sautéing, • Plates menu items along with appropriate garnish, • Follows recipes and complies with portion sizes, quality standards, department rules and procedures, and Department of Health regulations, • Performs other duties as required or assignedQualifications, • 2+ years in a food preparation position, • Good knife skills and finger dexterity to use small tools and utensils adeptly, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Fishmonger attends to the fish preparation needs of guests: selection, advice, cutting, cleaning, weighing and packaging. Reports to the Fish/Meat Counter Manager. · Assists guests with fish selection, and shares knowledge of preparation and cooking techniques · Cuts and cleans fish and shellfish, and cooks for salads · Weighs, packages and labels fish · Displays and stores food in the appropriate temperature conditions as per Department of Health standards · Stocks counter neatly, accurately and in a timely manner as per pricing menu, and promptly informs management when fish quantities or supplies are low · Cleans work station thoroughly Performs other duties as required or assigned Qualifications · 1+ year of experience working with fresh fish · Good knife skills · Customer service and/or sales experience in a retail environment preferred · High school diploma or equivalent preferred JOB REQUIREMENTS · Availability to work a flexible schedule including weekends · Ability to lift up to 50 pounds · Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting · Ability to work with knives, hand tools, utensils and equipment to cut fish · Food Handler’s License Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description Culinary Lead (Hourly Kitchen Manager) At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organize deliveries, and butcher all kinds of proteins as instructed by the Chef and in compliance with brand and food safety standards. RESPONSIBILITIES: • Sets up workstation according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Assist and organize the delivery in the morning., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills., • Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time., • Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items., • Advanced knowledge of butchering meat and fish., • Correctly store all food preparation items., • Assist all duties assigned by the Chef de cuisine or Sous Chefs. REQUIREMENTS/ QUALIFICATIONS: • Professional communication skills are required., • Ability to take direction., • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and organized., • Commitment to quality service, and food and beverage knowledge., • A Food Handler's permit is required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read, and understand basic cooking directions, • Understanding and knowledge of safety, sanitation, and food handling procedures LICENSE/QUALIFICATIONS: • Food Handler's permit is required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read, and understand basic cooking directions, • Understanding and knowledge of safety, sanitation and food handling procedures.

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Managers to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration As a Manager, you’ll lead your team through our core leadership principles—role modeling, our touchstones, delivery on operational and culinary standards, and coaching and developing the team. Your role is to inspire, guide, and empower your team to deliver exceptional guest experiences while fostering a supportive and growth-oriented environment. Guest Experience: • Be guest-obsessed, ensuring every interaction leaves a lasting positive impression, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness, • Build and sustain a positive work environment by coaching, motivating, and developing your team, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the culinary and bar teams to adhere to bartaco’s high food and beverage quality standards, • Solve problems efficiently, using a combination of analytical thinking and creativity, • Lead through change confidently, inspiring your team to embrace innovation and adapt to new challenges, • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of restaurant experience, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds

Job Description GENERAL PURPOSE OF JOB: The Manager is responsible for ensuring that the center is run according to the required K1 standards. The Manager holds their Salaried and Hourly Staff accountable, coaching and developing them to be ready for the next level. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assisting the General Manager in recruiting, interviewing, hiring, training, disciplining, and terminating, • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensuring that cashier personnel adhere to correct cash handling procedures, • Ensure cashier personnel are meeting the minimum selling standards set forth by K1 Speed, • Monitor inventory, supporting the General Manager each month to complete an accurate account of the items on hand, • Ensuring that track personnel run races safely, efficiently and professionally, • Ensuring that mechanic personnel maintain our karts in peak working condition, • Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service, • Corresponding with and providing regular reports to corporate office personnel, • Maintaining the highest standard of facility appearance, • Oversees the day- to-day operations within the policies and guidelines set forth by K1 Speed., • Identify on a regular basis their opportunities and creates an action plan to increase the performance level to the required K1 standard, • Ensures that their location has the proper staffing level to maximize the employee and guest experience., • Over sees weekly inventories of each location per company standards., • Maintain a professional K1 image including the Paddock lounge cleanliness, proper uniforms and appearance standards., • Ensures their location is keeping food cost, part costs and labor costs (hours) at or below K1 acceptable standards., • Ensures their location is consistently following the guidelines for private party events and catering including: food service and quality standards, greet procedures, POS and payout procedures, set up and décor standards, party rental and supply storage and rebooking all repeatable parties., • Understands and makes sure that each team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Works with their team to promote a positive social media response., • Works with their team to ensure that each employee understands the importance of treating guests the K1-Way so the guests continue to return, providing an exceptional guest experience., • Responds to customer service needs to provide the highest standards of service within 24hours., • Maintains great relationships with all vendors and notifies the General Manager of any vendor issue, • Ensures their Team is providing a safe working and guest environment to reduce the risk of injury and accidents., • Represents the K1 image at all company and community events (local businesses, organizations and media)., • Ensures their Team is engaging in preventative maintenance, daily cleaning, and repairs., • Practice the K1 Speed open door policy at all times. Job Knowledge – Able to learn new skills and maintain up-to-date job-related information. Applies technical and procedural know-how to get the job done; understands job duties and responsibilities. Initiative – Takes initiative versus waiting for direction. Results and goal oriented. Desires to excel on the job. Demonstrates self-confidence and positive attitude. Professionalism – Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences. Has and maintains a positive sense of humor and uses humor and uses humor appropriately. Embraces, communicates, and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs. Planning and Organizing – Develops realistic plans, setting reasonable completing times. Effectively uses time and resources. Prioritizes duties in a manner consistent with organizational objectives and emergencies. Team Work/Cooperation – Successfully works with others to achieve desired results. Helps prevent/resolve conflicts. Develops positive working relationship with all people. Promotes mutual respect. Being pleasant with others on the job and displaying a good-natured cooperative attitude to bring teams of people together. Is flexible/open minded. Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Overcomes obstacles. Helps team solve problems. Productivity – Takes on additional responsibilities as needed. Manages priorities. Develops and follows work procedures. Active Learning – Understanding the implications of new information for both current and future problem-solving and decision making. The ability to accept criticism and stay calm under pressure. Communication – Communicating in a professional and empathetic way so employees understand what is expected of them. Effectively conveys and receives ideas, information and directions. Demonstrates good verbal and written communication. Paying attention to what people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times Customer Orientation – Listens, identifies, and responds, quickly and effectively to internal and external customers’ needs and sets work activities accordingly. Goes beyond what is expected and follows up to ensure customer satisfaction. Work Quality – Demonstrates accuracy, thoroughness, and attention to detail. Decision Making – Take calculated risks, make timely/responsive decisions. Modifies decisions based on new information, and takes ownership of the outcomes of each decision made. Adaptability/Flexibility – Demonstrates judgment and willingness to make exceptions. Initiates or accepts changes in the process, while maintaining focus on the task/issue. Transitions effectively between multiple tasks on priorities. Meeting the needs of each customer without compromising the brand/business. EDUCATION and/or EXPERIENCE: Must be 21 years of age. High school diploma Associates in Business or related field preferred. Must have 3 years of Food and Beverage experience, current ServSafe Manager Certificate is a plus. Must have 5 years of previous management experience with a successful track record, preferably in restaurant, entertainment or hospitality. PHYSICAL DEMANDS: This position requires that weight be lifted, pushed, pulled, safely for extended periods of time. Must be able to lift up to 100lbs with reasonable accommodation. WORK ENVIRONMENT: The work environment for this job typically has a high level of noise. The work will be performed predominantly indoors, however, things such as marketing events can be exposed to the outdoor elements. SUPERVISORY RESPONSIBILITIES: Responsible for managing salaried and hourly employees.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: Bartenders are primarily responsible for the seamless execution of greeting guests at the bar, guiding them through the ordering process, preparing cocktails, beverages per standard operating guidelines set forth in the bar manual, Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance. Always maintain a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc. RESPONSIBILITIES: • Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles, • Complete understanding of the cocktail program of the Main Bar as well as L’Atelier by MILA bar program, have knowledge of the spirits available, their pricing, history and flavor profile, • A complete understanding of the wines-by-the-glass program, pairings., • A Working understanding of the cellar, proper wine service; decanting, appropriate use of glassware; Possess a strong knowledge of the beer and N/A program, • Complete knowledge of dining service standards in relation to guests dining at the bar., • Knows how to operate the cash register correctly., • Cashes out all server banks and reconciles paperwork each night., • Conducts thorough bar inventory writing down the amount of all products-juice, soda, napkins, condiments, and dry goods., • Completes inventory form accurately. Assists with the stocking of all liquor, beer, wine, and N.A. beverage products., • Assists with orders and requisitions for the bar., • Communicates all 86’d items to managers in a prompt manner., • Control the amount of alcohol served, so that guests do not become intoxicated., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available., • Understand and comply consistently with our standard portion sizes, batching/cooking methods, and quality standards and bar rules, policies, and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Attending employee meetings and communicating suggestions for improvement as needed., • Handle, store and rotate all products properly., • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow prep work as specified by the Manager or Supervisor. SKILLS AND QUALIFICATIONS: • A minimum of 3-4years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge, • Must be detail oriented and possess effective communication and written skills., • State complaint food handling certificate, • Ability to multi-task., • Must be a team player., • Self-motivated and performance driven., • Professionalism and courtesy., • Remain in stationary position for up to 8 hours throughout work shift.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: Sommeliers are primarily responsible for the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA. Guiding them through the ordering process, communicating all requests and orders to the captains and servers, assisting the service team with service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following RESPONSIBILITIES: • A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware., • Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles, • Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history, and flavor profile., • Complete knowledge of the beer and N/A program, • Maintain COGS and inventory levels within pre-assigned targets established by the executive team., • Financial management: understanding budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual model., • Curating the wine and sake program per brand standards, • Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped., • Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept., • Develop strong relationships with winemakers and vendors., • Developing and mentoring junior sommelier(s), hosting educational seminars, • Provide ongoing training for existing staff members as well as new hires on the beverage program., • Maintain knowledge of new products and techniques in the industry., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day., • Attending employee meetings and communicating suggestions for improvement as needed., • Handle, store, and rotate all products properly., • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to the Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow prep work as specified by the Manager or Supervisor. Requirements/Qualifications: Certified accreditation from a recognized organization (Court of Master Sommelier / WSET). • A minimum of 4 years of experience in high volume, elevated dining restaurant., • Must be detail-oriented and possess effective communication and written skills., • State complaint food handling certificate., • Ability to multi-task., • Must be a team player., • Self-motivated and performance driven., • Professionalism and courtesy., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain the confidentiality of company information and recipe data Other Skills and Knowledge: • Leadership Physical Demands And Work Environment: • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Remain in a stationary position for up to 8 hours throughout work shift.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Food & Beverage Supervisor. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There is a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that converts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists. The role of the Food & Beverage Supervisor is to assist and support the Restaurant Manager(s) in the overall operations of the Food & Beverage outlets. RESPONSIBILITIES AND AUTHORITIES: • Always treat guests with courtesy and respect in a variety of situations, • Honesty & Integrity, • Delivers outstanding service and creates memorable experiences., • Coordinates and multi-tasks job duties in an active environment SPECIFIC DUTIES • Assists Restaurant Manager(s) in training and developing management and staff., • Develops training documents, menu descriptions and service documents for front of house staff., • Discuss hiring needs with Restaurant General Manager and People Services., • Coordinate interviews with applicants as necessary., • On boards and creates training programs for new hires., • Prepare daily and seasonal staff training classes., • Design and implement new tools and procedures to improve service as necessary., • Lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and restaurant menu additions., • Handle all guest relations issues when guests call ie. chargebacks, staff issues, lost items, etc., • Ensure that all health department standards are being upheld daily., • Ensures a high level of guest satisfaction and cultivates return business., • Develops and upholds restaurant standard operating procedures., • Meets guests and develops relationships to manage the restaurant from a promotional angle., • Develops and upholds restaurant standard operating procedures., • Upholds all People Services best practices., • Follows and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Acts as an ambassador to Arlo Hotels Culture. REQUIREMENTS: Certifications: • Florida Food Handler Manager Certification Knowledge: • Minimum two (2) years of experience in F&B roles. Physical Abilities: • Move, Lift, Carry, Push, Pull and Place objects weighing less than or equal to 15 pounds without assistance., • Reaching overhead and below with the knees, including bending, twisting, pulling and stooping

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: Bartenders are primarily responsible for the seamless execution of greeting guests at the bar, guiding them through the ordering process, preparing cocktails, beverages per standard operating guidelines set forth in the bar manual, Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance. Always maintain a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc. RESPONSIBILITIES: • Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles, • Complete understanding of the cocktail program of the Main Bar as well as L’Atelier by MILA bar program, have knowledge of the spirits available, their pricing, history and flavor profile, • A complete understanding of the wines-by-the-glass program, pairings., • A Working understanding of the cellar, proper wine service; decanting, appropriate use of glassware; Possess a strong knowledge of the beer and N/A program, • Complete knowledge of dining service standards in relation to guests dining at the bar., • Knows how to operate the cash register correctly., • Cashes out all server banks and reconciles paperwork each night., • Conducts thorough bar inventory writing down the amount of all products-juice, soda, napkins, condiments, and dry goods., • Completes inventory form accurately. Assists with the stocking of all liquor, beer, wine, and N.A. beverage products., • Assists with orders and requisitions for the bar., • Communicates all 86’d items to managers in a prompt manner., • Control the amount of alcohol served, so that guests do not become intoxicated., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • At the start of each shift check daily prep list to ensure it is complete and sufficient prep product is available., • Understand and comply consistently with our standard portion sizes, batching/cooking methods, and quality standards and bar rules, policies, and procedures., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Attending employee meetings and communicating suggestions for improvement as needed., • Handle, store and rotate all products properly., • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow prep work as specified by the Manager or Supervisor. SKILLS AND QUALIFICATIONS: • A minimum of 3-4years of experience in high volume, elevated dining restaurant, recognized cocktail bar/lounge, • Must be detail oriented and possess effective communication and written skills., • State complaint food handling certificate, • Ability to multi-task., • Must be a team player., • Self-motivated and performance driven., • Professionalism and courtesy., • Remain in stationary position for up to 8 hours throughout work shift.

Job Description Position: F&B Manager SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic F&B Outlet Manager. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The role of the Food & Beverage Manager is to assist and support the Restaurant General Manager(s) in the overall operations of the Food & Beverage outlets. RESPONSIBILITIES AND AUTHORITIES: * Always treat guests with courtesy and respect in a variety of situations * Honesty & Integrity * Delivers outstanding service and creates memorable experiences. * Coordinates and multi-tasks job duties in an active environment SPECIFIC DUTIES: * Assists Restaurant General Manager(s) in training and developing management and staff. * Schedules some or all front of house departments. * Submits and verifies payroll for front of the house staff. * Develops training documents, menu descriptions and service documents for front of house staff. * Discuss hiring needs with Restaurant General Manager and People Services and assists in the interviewing and hiring process. * Coordinate interviews with applicants as necessary. * On boards and creates training programs for new hires. * Prepare daily and seasonal staff training classes. * Design and implement new tools and procedures to improve service as necessary. * Lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and restaurant menu additions. * Handle all guest relations issues when guests call ie. chargebacks, staff issues, lost items, etc. * Ensure that all health department standards are being upheld daily. * Has awareness and understanding of the restaurant P&L and implements plans to increase profit margin by controlling labor and operating costs. * Ensures a high level of guest satisfaction and cultivates return business. * Develops and upholds restaurant standard operating procedures. * Meets guests and develops relationships to manage the restaurant from a promotional angle. * Develops and upholds restaurant standard operating procedures. * Upholds all People Services best practicesas it pertains to coaching, counseling, disciplinary, hiring, and terminations. * Follows and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook. * Acts as anambassadorto Arlo Hotels Culture. REQUIREMENTS: Certifications: * Florida Food Handler Manager Certification Knowledge: * Minimum two (2) years of experience in F&B Management or similar roles. Physical Abilities: * Move, Lift, Carry, Push, Pull and Place objects weighing less than or equal to 15 pounds without assistance. * Reaching overhead and below with the knees, including bending, twisting, pulling and stooping • Other reasonable responsibilities assigned by Leadership.

Job Description F&B Operations Manager Job Summary: As the Food & Beverage Operations Manager, you will oversee the day-to-day operations of our food and beverage services at the hotel, including all restaurant outlets and the banquet department. You will ensure we provide high-quality dining experiences that exceed guest expectations. You will work closely with kitchen and front-of-house staff to optimize operations, enhance profitability, and maintain our reputation for outstanding service. You will also be responsible for managing staff, budgeting, and implementing marketing strategies to achieve organizational goals. Key Responsibilities: Operational Management: Oversee daily operations of all food and beverage outlets to ensure compliance with company standards and local regulations. Implement and maintain standard operating procedures for service excellence and food quality assurance. Monitor and analyze operational performance metrics to identify areas for improvement and optimize efficiency. Staff Management: Recruit, train, and supervise food and beverage staff, fostering a positive and productive team environment. Schedule staff to ensure adequate coverage and service levels during peak times. Conduct regular performance evaluations and provide ongoing coaching and development opportunities. Financial Oversight: Develop and manage budgets, forecasting, and financial reports to ensure profitable operations. Monitor inventory levels and control costs by managing purchasing and waste. Identify and implement strategies to enhance revenue, including menu pricing, promotions, and events. Guest Experience: Ensure that guests receive excellent service and that all concerns are addressed promptly and professionally. Gather feedback from guests to continuously improve service quality and overall dining experience. Collaborate with the culinary team to develop innovative menus that align with market trends and customer preferences. Marketing and Promotion: Plan and execute marketing strategies to promote food and beverage offerings, including special events and seasonal menus. Manage social media and online presence for food and beverage outlets to enhance brand visibility and customer engagement. Compliance and Safety: Ensure compliance with health and safety regulations, licensing, and food safety standards. Conduct regular inspections to identify maintenance and safety issues and ensure prompt resolution. Banquet Department Oversight: Oversee the planning and execution of all banquet and catering events, from small private parties to large-scale conferences. Coordinate with clients to understand their needs and ensure seamless delivery, from menu selection to setup. Manage banquet staff scheduling, training, and performance to maintain high standards of service. Monitor banquet department financial performance, including budgeting, cost control, and profitability. Qualifications: Bachelor’s degree in hospitality management, Business Administration, or a related field. years of experience in food and beverage operations, with a focus on management roles. Strong leadership skills with the ability to motivate and develop a diverse team. Excellent communication and interpersonal skills to interact effectively with guests and staff. Proven financial acumen with experience in budgeting, forecasting, and cost control. Knowledge of health and safety regulations relevant to food and beverage operations. Proficiency in POS systems and MS Office Suite. What We Offer: Competitive salary and performance-based incentives. Comprehensive benefits package, including health, dental, and retirement plans. Opportunities for professional development and career advancement. A dynamic and supportive work environment fostering creativity and teamwork.

Job DescriptionPOSITION PURPOSE: Service guests, retrieve and serve alcoholic, non-alcoholic beverages and light meals to guests, courteously and efficiently according to hotel specifications. Assist in the maintenance of the outlet area and equipment. Provide an elevated experience for our guests in new outlets that will draw interest and their desire to return. We will strive to maintain a luxury level of service that guests of our property will remember and return for. The goal is to create an unforgettable experience that our customer base cannot experience elsewhere. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: * Complete Opening Checklist, provided by management and ensure to inform MOD of any supplies needed for a successful shift. * Maintain complete knowledge of designated glassware and garnishes for each drink, following the binder provided. * Serve the guest in accordance with the service standards, avoiding denying our guests, embracing solutions. * Obtain complete knowledge of all menu items, liquor brands, beers, mixology recipes and non-alcoholic selections available in the assigned outlet. * Aware of wine offerings, both by the glass and the bottle, to maintain an educated and effective rapport with our customer base-reviewing training materials provided. * Anticipate guest needs, respond promptly and acknowledge guests at all times, inform MOD with any situation you are unsure can be maintained by yourself. * Remain active on the floor and stay present for your guest from beginning to end of experience. * Retain complete knowledge of and strictly abide by state liquor laws, particularly those prohibiting service to minors and intoxicated persons, reference TIPS training. * Maintain complete knowledge of table/seat/station numbers, proper table set ups, room capacity, hours of operation, menus, price range and dress code of assigned outlet. * Attain knowledge of correct maintenance and use of equipment; use equipment only as intended, while following maintenance protocol closely. * Inspect cleanliness and condition of assigned station and service areas; rectify any deficiencies. * Adhere to all cash handling and credit policies/procedures. * File all receipts with the front desk, via rolodex provided. * Complete Closing Checklist. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral from time to time, is essential to the successful performance of this position. Associates with Irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. * Perform set up duties as requested, including side stations, storage areas and beverage staging area. * Perform general cleaning tasks utilizing cleaning products to adhere to health and safety standards. * Inventory bar stock, compare to the par levels and inform the manager of any products that need to be ordered. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. * Ability to understand guests' service needs. * Ability to access and input information into Micros system. * Ability to be well organized, maintain concentration and think clearly when providing service to guests within any given period of time. * Ability to exercise good judgments in determining potentially intoxicated guests. * Ability to maintain good coordination while serving orders quickly. * Ability to exert physical effort in transporting trays and wine buckets from service areas to guests. * Ability to endure abundant physical movements in servicing guests throughout the work areas. * Ability to perform job functions with minimal supervision. * Ability to work cohesively with co-workers as part of a team. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Frequent Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Constant Grasping Frequent Pushing/Pulling Occasional Near Vision Frequent Far Vision Occasional Hearing Frequent Talking Frequent Smell Occasional Lifting/Carrying (# lbs) – up to 50 lbs Frequent Travel Occasional OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: * Safety Shoes (slip resistant) * Use of gloves/mitts (latex, vinyl, plastic, fabric, metal) * Back belts for heavy lifting * Aprons QUALIFICATION STANDARDS: EDUCATION High School graduate required. College degree preferred. EXPERIENCE One to two years of experience in field and bar service experience preferred LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training; CPR Training preferred GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Restaurant Manager, AVA, Coconut Grove will be responsible for managing and supporting daily operations. Oversight of floor management and employee development, inventory management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required. This position will report to the GM. RESPONSIBILITIES: • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with guests and members; build loyalty and face/name recognition., • Positively handle guest requests and accept feedback with grace., • Provide sound resolution(s) to guest complaints with poise and professionalism., • Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback., • Maintain highest level of safety, security, sanitation, and cleanliness of facility., • Must understand how to use basic computer applications and POS systems., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Sound decision-making capability while protecting the restaurant/company in instances of urgency., • Assist in conducting quarterly restaurant staff evaluations., • Follow company guidelines to effectively manage labor., • Achieve restaurant financial goals as specified to applicable area of responsibility., • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures., • Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team and the Head of Mixology. Should be present in all management meetings for all floors and venues., • Collaborate closely with HR to ensure leadership through Performance Management, including ongoing coaching and progressive management techniques. This responsibility fosters a positive work environment and ensures staff development and accountability., • Responsible for DOH compliance, • Oversee all new hires and their training schedules, physically training all new team members when leads are unavailable, • Responsible for all products in and out of the building and ordering/stocking the products for all venues in the building Requirements/Qualifications: • Minimum of 5 years fine dining/upscale luxury experience as a Restaurant Manager or AGM is required in a high-volume restaurant setting., • Bachelor’s degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable., • Pre-opening experience is desirable., • Previous experience with luxury dining service standards are required., • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged., • Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback, • Certifications: Certification in Mixology and/or Bar Management is highly desirable. Must have food handler’s certification and be compliant with all local, state, and federal regulations regarding alcohol service and health standards., • Computer Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), and experience with Point of Sale (POS) systems, preferably Toast. Ability to quickly learn and utilize new software and technology related to inventory management, scheduling, and reporting., • Interpersonal Skills: Excellent communication skills, both verbal and written. Ability to lead and motivate a team, resolve conflicts effectively, and maintain strong working relationships with staff, management, vendors, and customers., • Leadership Skills: Demonstrated ability to manage and train staff, including organizing, prioritizing, and scheduling work assignments. Experience in performance management, coaching, and developing employees., • Operational Knowledge: In-depth knowledge of bar operations, including inventory management, menu development, cost control, and compliance with all health and safety regulations., • Financial Acumen: Ability to manage budgets, understand financial reports, and take appropriate actions to achieve financial goals., • Problem-Solving Skills: Strong analytical and problem-solving skills, with the ability to make quick decisions in a fast-paced environment., • Flexibility: Must be able to work a flexible schedule, including nights, weekends, and holidays as required by the business needs., • Attention to Detail: Exceptional attention to detail in all aspects of bar management, from customer service to inventory, and compliance with legal regulations., • Initiative: Proactive in identifying areas for improvement and implementing changes to enhance operational efficiency, customer satisfaction, and team performance., • Creating “best practices” and SOP’s for teams to follow Other Skills and Knowledge: • Punctuality and regular and reliable attendance. Must be able to work days, nights, weekends and holidays, • Effective communication, written and interpersonal skills., • Time management skills., • Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Ability to be in warm (hot) weather conditions throughout shift, • High-volume music played throughout shift

Job Description Summary of Position: An elevated hourly leadership position focused on driving sales, genuine hospitality, and the highest possible level of technical service for all Novecento guests. Creates guest relationships, directly drives incremental sales, delivers information on Novecento promotions, offerings, and events/perks, and ensures the best possible service. The Hospitality Manager is responsible for setting up, running, and closing down shifts, but while guests are in the building the primary focus is leading engagement, service, and sales in a hands-on, side-by-side fashion. Responsible for coaching, correcting, and supporting all FOH team members to ensure warm, caring, engaged, and skilled service for all guests. Hospitality at the forefront of all actions. Duties & Responsabilities: • Will set up and maintain dining room MELT throughout their shifts., • Ensure uniform standards are maintained by all FOH team members., • Conduct pre-shift meetings with all team members., • Confirm all clock-ins are correct and reflect the scheduled arrival times., • Confirm clock-outs are correct and are executed with proper guest service and labor efficiency in mind., • Make team cuts as necessary as business declines, taking care to maintain the highest possible guest service., • Ensure the dining room, common areas, restrooms, and restaurant perimeter are in excellent condition after the beginning of the shift and are properly maintained throughout the shift., • In concert with certified trainers, oversee successful FOH new hire training processes., • Sales builder Mindset—drive per-visit sales by ensuring that no guest goes without the opportunity to experience everything Novecento has to offer, and build recurring sales by ensuring that visiting guests are aware of the restaurant promotions, deals, LTOs, and events that will drive future visits., • Handle guest concerns and complaints that occur during the shift by focusing on the goal of complete recovery and guest satisfaction. Handle other guest complaints as needed by employing the B.L.A.S.T. method to listen, apologize and successfully resolve each instance., • Will partner with the culinary team to properly address and accommodate any and all allergy concerns., • Successfully complete and properly report guest and team member incidents when they occur., • Manage the reservation system database, taking advantage of the opportunity to build a profile on each guest that will allow greater understanding of guest likes, preferences, and favorites., • Oversee all aspects of Private Event execution including BEO execution during shifts, but also site visits, directing decorations, floor plans, run-of-show meetings, menu printing, and lead captures., • Part of the team responsible for LBW inventory and LBW costs., • Responsible for leaving detailed logs describing each shift., • Will assign server stations and oversee sidework and cleaning assignments., • Oversee the guest rotation to ensure the most efficient and guest-focused seating., • Will employ operating checklists as needed., • Validate bar prep, set-up, and execute bar taste & sensory., • Will confirm all third-party ordering platforms are online, and that 86s and item counts in Toast are correct., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Be knowledgeable of restaurant policies regarding team member expectations and responsibilities and administer prompt, fair and consistent corrective action in partnership with GM/AGM for any and all violations of company policies, rules, and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, the team members, and the guests., • Provide advice and suggestions to General Manager as needed., • Be at least 21 years of age., • Must be able to speak, wirte and understand English., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Ability to work in a fast-paced, high stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: Sommeliers are primarily responsible for the seamless execution of providing guests with a complete experience relating to wine, spirits, beers, and non-alcoholic beverages offered by MILA. Guiding them through the ordering process, communicating all requests and orders to the captains and servers, assisting the service team with service whenever necessary, announcing food and beverage at the table, clear and proficient guest interaction, preparation, presentation, and maintenance of table side drink carts. Essential and other important responsibilities and duties may include, but are not limited to the following RESPONSIBILITIES: • A complete understanding of the wines-by-the-glass program, pairings. Complete understanding of the cellar, proper wine service; decanting, and appropriate use of glassware., • Complete understanding of all menus, menu structure, ingredients, origins, suppliers, seasonality, flavor and texture, allergy restrictions, preparation methods (and limitations), presentations styles, • Complete understanding of the cocktail program of the Main Bar as well as V by MILA bar program, have advanced knowledge of the spirits available, their pricing, history, and flavor profile., • Complete knowledge of the beer and N/A program, • Maintain COGS and inventory levels within pre-assigned targets established by the executive team., • Financial management: understanding budgets, Profit & Loss statements, invoicing procedures, theoretical vs actual model., • Curating the wine and sake program per brand standards, • Maintaining a database of wines in assigned programs, ensuring all items are correctly mapped., • Select wines and sake for the program to create a comprehensive wine list that correlates to the brand and concept., • Develop strong relationships with winemakers and vendors., • Developing and mentoring junior sommelier(s), hosting educational seminars, • Provide ongoing training for existing staff members as well as new hires on the beverage program., • Maintain knowledge of new products and techniques in the industry., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and at whatever time of day., • Attending employee meetings and communicating suggestions for improvement as needed., • Handle, store, and rotate all products properly., • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to the Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow prep work as specified by the Manager or Supervisor. Requirements/Qualifications: Certified accreditation from a recognized organization (Court of Master Sommelier / WSET). • A minimum of 4 years of experience in high volume, elevated dining restaurant., • Must be detail-oriented and possess effective communication and written skills., • State complaint food handling certificate., • Ability to multi-task., • Must be a team player., • Self-motivated and performance driven., • Professionalism and courtesy., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain the confidentiality of company information and recipe data Other Skills and Knowledge: • Leadership Physical Demands And Work Environment: • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Remain in a stationary position for up to 8 hours throughout work shift.

Job Description POSITION PURPOSE: Supervises the food and beverage team in the member clubhouse. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Liaise with Director of Operations and Clubhouse Manager to ensure seamless operation of member clubhouse dining room., • Train and evaluate member clubhouse staff., • Conduct walkthroughs of facilities to ensure that all support areas of member clubhouse are neat, organized and in compliance with all established and approved set ups., • Ensure supplies for area are maintained to established par levels and within the specified budgets for respective line items., • Ensure all member clubhouse staff is in compliance with all standards of operation and member interactions., • Maintain sections in the dining room to be sure all tables are being serviced according to our standards., • Ability to coach and motivate team to achieve stated revenue and member satisfaction goals., • Participate in monthly departmental meetings providing feedback on accomplishments and opportunities., • Ensure members are following protocol i.e. hat and cellphone policy, monitoring member behavior and following TIPS training processes and procedures., • Conducting smooth and efficient last call., • Monitoring the daily checklist to be sure all side jobs are completed in a timely manner., • Keep management informed of any challenges. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Demonstrated team building experience, • Knowledge of computer operating systems, • Ability to work outdoors SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Ability to read the English language to fully comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials., • Ability to communicate orally and verbally in English with staff and outside entities. Certain positions will require the ability to read and write in English as well., • Ability to remember, recite and promote service offerings, • Ability to effectively deal with guest complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the guest and providing positive and proactive solutions. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs. at 10, 25, 50, and 50+. Physical Activity Frequency Sitting Rare Walking Constant Climbing stairs Frequent Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying(# lbs)– up to 40 lbs. Frequent Travel Rare OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety Shoes (slip resistant) preferred, • Use of gloves (latex, vinyl, plastic, fabric. Metal) Associates will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: EDUCATION High school graduate or equivalent required. EXPERIENCE One to two years of experience. Licenses or certificates preferred. Responsible Vendors Training; CPR Training preferred GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Parental leave, • Training & development, • Tuition assistance, • Vision insurance The restaurant general manager will be responsible for maintaining high standards of service, managing a team of staff members, coordinating with various departments, and optimizing overall restaurant performance. Responsibilities: • Oversee daily operations:, • Supervise all aspects of the restaurant's activities, ensuring smooth and efficient operations., • Monitor and maintain high levels of customer service, satisfaction, and cleanliness., • Manage reservations, seating arrangements, and customer flow to optimize occupancy and minimize waiting times., • Team management:, • Recruit, train, and develop a team of skilled and motivated restaurant staff., • Schedule and assign duties to ensure adequate coverage and efficient service., • Provide ongoing coaching, feedback, and performance evaluations to enhance team performance., • Customer service:, • Ensure the delivery of exceptional customer service by setting and maintaining high standards., • Handle customer inquiries, concerns, and complaints promptly and professionally., • Foster a customer-centric environment and proactively seek ways to enhance guest satisfaction., • Financial management:, • Monitor and control operational costs, including labor, inventory, and supplies., • Implement effective strategies to increase revenue, improve profitability, and achieve financial targets., • Conduct regular inventory checks and collaborate with the procurement team to ensure optimal stock levels., • Inventory and Supplier Management:, • Oversee inventory control, ordering, and stock management., • Develop and maintain relationships with suppliers and negotiate favorable terms., • Ensure optimal levels of food and beverage stock while minimizing waste., • Compliance and safety:, • Uphold health, safety, and sanitation standards, following local health regulations., • Ensure compliance with all applicable laws, regulations, and airport security protocols., • Maintain accurate records and documentation as required by company policies and procedures.Qualifications and Skills:, • Proven experience as a restaurant manager or in a similar leadership role., • Strong knowledge of restaurant operations, service standards, and best practices., • Exceptional leadership and team management skills, with the ability to motivate and develop staff., • Excellent communication and interpersonal skills, with a customer-oriented approach., • Strong organizational and multitasking abilities, with attention to detail., • Ability to work under pressure and handle challenging situations calmly and effectively., • Knowledge of relevant health and safety regulations and compliance requirements., • Flexibility to work shifts, including weekends, evenings, and holidays., • Prior experience in the airport or hospitality industry is a plus.Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job DescriptionThe F&B Manager handles the operation of all food and beverage outlets, including lounges, bars, restaurants and special events. Must be hands on during peak services such as focusing on wine and spirits sales during dinner, as well as assisting in the organization of duties not directly related to the department, such as loading of supplies and rooming of guests. A main focus should be given to customer service according to the company's standards, including handling customer service issues on board. Responsibilities • Organization and execution of F&B related ship functions and special events, • Ensure full compliance with operating controls, policies, procedures and service standards, • Handling complaints, and oversee the service recovery procedures, • Ensuring absolute cleanliness and order in accordance with the food hygiene standards, • Responsible for sales for on-board products such as aperitifs, digestives and wines, • Manage ongoing profitability, ensuring revenue and guest satisfaction targets are met and exceeded, • Developing improvement actions, carry out costs savings, • Corporate client handling and take part in new client acquisition along with the sales team whenever required Requirements • Fluently spoken English, • Hospitality Management degree, • Previous experience in a similar role, • Proven ability to effectively build and foster a team environment, • Ability to make decisions in a fast-paced environment, • Excellent problem solving/decision-making skills, • Demonstrated commitment to customer service, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

Job Description TGI FRIDAYS // Store 2641 Role Purpose Mixes and serves alcoholic and non-alcoholic drinks to Guests of bar and service bar following standard recipes and the company’s alcoholic beverage policies; merchandises drinks; and is attentive to Guests, making them feel welcome, at all times. Key Responsibilities and Accountabilities • ID all Guests ordering alcoholic beverages who appear to be 40 years old or younger., • Maintains a warm, welcoming, “Corner Bar” atmosphere, • Properly and promptly prepare, garnish, and serve drinks to Guests, • Provides a personal touch to repeat guests such as learning names and favorite drinks, • Coordinate food orders from Guests seated in the bar area with the kitchen, • Learn the menu and make recommendations when appropriate, • Upsells Guests on food or drink items where appropriate, • Keeps a clean, organized bar area, • Accurately rings up all orders in the POS system, • Must be dressed neatly and well groomed in company approved uniform at all times, • Must be able to operate P.O.S. system , make change correctly and make credit card transactions, • Must be able to calmly respond to angry Guests and notify a Manager, • Must be able to pass bar validation, • Must be able to respond clearly to Guests’ requests, • Must be able to hear well amongst loud background noise, • Must be able to frequently lift 30 lb. cases and carry short distances, up or down stairs

Job Description Food & Beverage Manager / Guest Services Manager - Hybrid position: We’re looking for a highly motivated and experienced F&B Manager to assist the General Manager with managing all aspects of our Food & Beverage operations and ensuring high levels of guest service and satisfaction. Fluent in English, knowledge of Spanish or Portuguese and at least 2-year experience in similar positions in hotels or restaurants is a requirement. OnQ PMS experience and/or Hampton or Hilton Family of Brands experience is a plus. Ideal candidate must be hands-on, organized, team motivator and adhere to brand, hotel and health standards. This is not an office position and requires candidate to “Manage by Walking Around”. We require strong knowledge of and understanding of restaurant, bar and banquet operations. Food Safety Certification is required and Oracle/Simphony POS experience is a plus. Responsibilities include: • Assist General Manager with Daily F&B Operations, including Breakfast, Bar and Banquets., • Must be Trained to assist at front desk during off-peak hours or when needed., • Trained and ready to fill in for any F&B position or shift that is needed., • Support other Departments on peak hours or when needed., • Hiring, training, supervising, scheduling of all F&B staff., • Developing staff for future promotions within F&B., • Ability to directly supervise personnel in carrying out work schedules as well as spot checking to verify quality and employee performance., • Planning, coordinating and distributing the work among all F&B personnel., • Increase level of guest satisfaction by delivery of an improved product through employee development, job engineering and quality image., • Planning and implementing procedures, systems and controls to ensure an efficient F&B and hotel operations., • Maintain standards of food and beverage quality and guest service quality., • Achieve budgeted revenues and expenses and maximize profitability related to the F&B department and participate in the preparation of the annual hotel budget., • Contribute to the profitability and guest satisfaction perception of other hotel departments., • Develop short term and long term financial and operational plans for F&B department which support the overall objectives of the hotel., • Maintain inventory control procedures and reporting., • Inventory, Cost Control, ordering food, beverage and supplies within department’s budget., • Manage in compliance with established company policies and procedures and in compliance with local, state and federal laws and regulations., • Maintain procedures for security of monies and maintains procedures for credit control and handling of financial transactions., • Receive departmental related guest concerns and ensures corrective action is taken., • Ability to communicate effectively with guests and fellow team members., • Commitment to deliver excellent services and quality to every guest and every task, every time., • Ensure OSHA, ADA and Health policies are adhered to., • Others that may have not been included on this list. • $1,000 Sign-on bonus to OnQ and/or PEP certified candidate, • Plus, Quarterly Performance Bonus., • Sign-on Bonus payable after successful completion of initial 90-day employment period., • Must be a legal resident of the USA and authorized to work in the USA to apply. Must have previous required experience to apply.

Job Description POSITION PURPOSE: Assist and organize the administration of the Banquets department beside the Banquets Director. Also, assist to solicit new accounts, merchandising, planning and the logistics of the departments to maximize profits and create customer loyalty with both internal and external customers. Must have extensive experience in Social Food Service. EXAMPLE OF DUTIES: • Supervise, coordinate and train all associates in the Banquet Department on best practices, • Lead the team by example and ensure all associates have the knowledge to do their job accurately and efficiently, • Coach and counsel associates as needed, • Create and monitor changes to the associate’s work schedule, • Support the Captains in finding creative solutions to any issues that may arise to ensure our guest’s receive the highest level of service, • Effectively handle and communicate changes in a calm, positive demeanor ESSENTIAL FUNCTIONS • Hire, schedule, and train all banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, buffet, synchronized and hand carry styles of service. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals., • Supervise the setup of function rooms to include placement of linens, silver, china and glassware according to event order specifications. Visually inspect functions rooms and equipment prior to functions for cleanliness, proper inventory and set up., • Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, engineering staffs, and with the guest to ensure timely execution of events, quality service, adherence to all applicable federal, state, local safety and health regulations and corporate standards., • Supervise clean-up of function room and proper breakdown and storage of equipment., • Enter billing information into the MICROS system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend meetings such as BEO meetings, staff meetings, Pre-con meetings, F&B meetings, • Order supplies and linens for function from Purchasing and Housekeeping departments., • Separates, posts and distributes event order sheets., • A minimum of 2 to 5 years' experience as a Banquet Manager in a luxury environment., • Expertise in food product, presentation, quality is key, • Strong leadership skills with the ability to manage Banquet team, • Must have a track record of driving the team to success and be able to elaborate on projects and tangible results., • Ability to work a flexible schedule to include weekends and holidays. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our teammates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the Leader is to be notified and the level of support that is being requested will be obtained. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Occasional Pushing/Pulling Rare Near Vision Frequent Far Vision Frequent Hearing Constant Talking Frequent Smell Occasional Lifting/Carrying (# lbs), up to 50+ lbs Rare Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • None Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: EDUCATION Four year college degree preferred. At least two year college (associate) degree required. EXPERIENCE Minimum of 2-5 years’ experience as a Banquet Manager in a luxury environment. Ability to work a flexible schedule including weekends and holidays. LICENSES OR CERTIFICATES None GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Salary Range Commensurate w/Experience: $55k-$75k / year (plus, monthly profit share) BENEFITS: • FLEXIBLE SCHEDULES, • POTENTIAL FOR 4 DAY WORK WEEK, ONCE A MONTH, • UP TO 17 DAYS OF PTO, • 401K MATCH, • INSURANCE AFTER 60 DAYS, • WINE COUNTRY TRIPS EVERY QUARTER, • WSET / SOMMELIER CERTIFICATION, • FREE ACCESS TO MENTAL HEALTH SERVICES We are looking for talented, top-of-your-game Managers who are singularly focused on providing exceptional Guest experiences. Sixty Vines is a differentiated brand expanding nationally with the mission to bring the wine country to all our Guests while reducing our carbon footprint. We want leaders who geek out over wine and great food and can build teams that do the same. This is an opportunity to have a voice in the growth and development of a unique brand. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! Become part of the team that is reimagining wine culture. Our cuisine is inspired by the wine country and an open kitchen that delights every sense. Career Opportunity Available for Restaurant Manager As a manager, you work within a management team of 3-5 where everyone assists in overseeing the daily operations of the restaurant. The Manager's duties include ensuring effective operations, providing high food quality and cleanliness standards, engaging in team member training and development, reviewing financial information, and ensuring guest satisfaction. That is in addition to motivating our team to provide excellent customer service in our chef-inspired and wine-centric restaurant. This is an opportunity for you to have a quality life balance and long-term opportunity in our growing concept. Tips To Succeed • Adopt a guest-first mentality, • Live the culture with a high-energy, service-oriented attitude that motivates your team and gets results, • Develop a strict standard by maintaining the integrity of food and beverage quality Continuously train, develop, and mentor team members • Maintain a working knowledge of all recipes, products, and production procedures, • Focus on Driving Sales Our Expectations • Assist with interviewing, hiring, training, and follow-up with new team members, • Ensure all food and drink are consistently prepared and served according to recipe standards, and quality standards, • Ability to fill in where needed to ensure guest satisfaction and maintain efficient operations, • Participate in ordering and monitoring inventory and supply levels, kitchen equipment, and cleanliness. Minimum Qualifications • 2+ Years of Restaurant Management Experience in high volume, full-service environment, • Must have a passion for hospitality, • Results-driven, trustworthy, and team-oriented, • Food Manager Certification Hard working, outgoing, positive, and friendly, • Bachelor's Degree or Certification in Hospitality or Culinary field is preferred Equal Opportunity Employer

Job Description Are you a hospitality enthusiast searching for a new experience in South Florida and have a love for genuinely exceeding expectations? Bellini at Mr. C Coconut Grove is looking to hire a Food and Beverage Manager with a strong background in Italian cuisine and luxury fine-dining service, who can coordinate and oversee the constant adherence to service standards and customer satisfaction, ensuring that the required profitability and standards are achieved. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401(k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry and bring your passion for high-end Italian dining to life, consider applying to join our exceptional team today! WHO WE ARE? From the fourth-generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove—an oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating, and the rooftop Bellini Restaurant and Bar provide guests with attentive European service and an authentic taste of refined Italian cuisine, complemented by luxury accommodations and amenities. YOUR ROLE AS A FOOD AND BEVERAGE MANAGER We are looking for a professional Food and Beverage Manager with demonstrated expertise in Italian culinary traditions and premium fine-dining service to be responsible for managing all F&B operations and delivering an excellent guest experience. The successful candidate will be able to forecast, plan, and manage all F&B orders, staff, and finance. The goal is to maximize sales and revenue through customer satisfaction and employee engagement. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Plans and organizes Restaurant services while ensuring that the guests are satisfied and accommodated., • Able to maintain a friendly yet unobtrusive manner with all guests when greeting them and throughout their dining experience., • Able to observe daily conditions of the physical facility and equipment in the Restaurant., • Able to prepare staff schedules that allow for appropriate service while controlling labor costs and overtime., • Ability to circulate on the outlet floor, continually checking with the guests and the service staff to ensure that everything is to the guests’ satisfaction., • Conduct pre-shift meetings daily. Participate in ongoing training of Employees to ensure that Employees continue to improve performance., • Recognize outstanding performance by service personnel and handle discipline as per standard operating procedures., • Complete reports on production, fill out necessary requisitions and control distribution of necessary supplies., • Knowledge of business and Management principles involved in strategic planning, resource allocation, leadership technique, production methods, and coordination of people and resources., • Carries out Managerial responsibilities in accordance with the Company’s policies and applicable laws., • Respond quickly and properly in any Restaurant emergency situation., • Maintain cleanliness in all areas of the Dining Room., • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the industry’s cyclical nature, Employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required., • Upon employment, all Employees are required to fully comply with Mr. C’s rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment., • Provides leadership for Employee relations through effective communications, coaching, training, and development. REQUIREMENTS AND SKILLS:, • Able to speak, read, write, and understand the primary language(s) used in the workplace., • Excellent communication skills, both verbal and written., • Able to learn and perform all essential job functions accurately and safely., • Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests., • Knowledge of the city, particularly tourist attractions and the ability to communicate clear directions to these attractions and facilities., • Auditory and visual abilities to observe and detect signs of emergency situations., • Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems., • Able to stand and exert well-paced mobility for an extended period of time., • Able to lift and move up to 25 lbs. on an intermittent basis., • Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks., • Manual dexterity required to use and operate all necessary equipment., • Talking, hearing and seeing (vision) occur continuously in the process of communicating with guests, Supervisors and other Employees. QUALIFICATION STANDARDS: Education: Bachelor’s Degree preferable or industry training equivalent. Experience Required: Minimum of 5 year previous Management experience required. Minimum of 2 years of Hospitality experience required. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming: All Employees must maintain a neat, clean and well-groomed appearance per Mr. C standards. INTENT AND FUNCTION OF JOB DESCRIPTIONS: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, and are passionate about Italian cuisine and the art of luxury fine-dining hospitality, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR ZopbeBCAD0

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities. RESPONSIBILITIES: • Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; act with a sense of urgency, be friendly, professional and engaged., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition., • Positively handle guests requests and accept feedback with grace and humility, • Manage host team to provide seamless guest interaction., • Maximize seating utilizing Seven Rooms., • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)., • A complete understanding of all menus, menu structure, ingredients, origins, • An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees, • Possess knowledge of the beer and N/A program, • Train new and existing employees on MILA service standards., • Assist management with training needs as required, • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day, • Attend employee meetings and communicate suggestions for improvement as needed., • Manager and coordinate all menu changes and communicate with the service team, • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow up on daily side work duties Requirements/Qualifications: • State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.), • Ability to multi-task., • Must be a team player and possess strong leadership abilities., • Self-motivated and performance driven., • Professionalism and courtesy., • Must be detail oriented and possess effective communication and written skills., • Remain in stationary position for up to 8 hours throughout work shift., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Sitting in a stationary position for several hours within the day.

Job Description Summary of Position: Provide timely, accurate and friendly service while preparing the highest quality beverages for our guests. Duties & Responsibilities: • Take beverage orders from guests and servers., • Prepare and serve alcoholic and non-alcoholic drinks consistent with the Restaurant’s standard drink recipes., • Learns the names and personally recognize our regulars., • Record drink orders accurately and immediately after receipt into the register system., • Accept guest payment, process credit card charges and make change (if applicable)., • Wash and sterilize glassware., • Prepare garnishes for drinks and replenish snacks, appetizers for bar patrons., • Maintains bottles and glasses in an attractive and functional manner to support efficient drink preparation and promotion of beverages., • Clear and reset tables in bar area., • Present drink menus, make recommendations and answer questions regarding beverages., • Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves and storage areas., • Receive and serve food orders to guests seated at the bar., • Report all equipment problems and bar maintenance issues to restaurant manager., • Assist the restocking and replenishment of bar inventory and supplies., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor., • Clean tables, doors, floors, floorboards, windows, vents, lights etc. Maintain clean and sanitary environment throughout the entire restaurant., • Provide a genuinely hospitable experience. Qualifications: • Be 21 years of age., • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must have the stamina to work 50 to 60 hours per week., • Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job Description Summary of Position: An elevated hourly leadership position focused on driving sales, genuine hospitality, and the highest possible level of technical service for all Novecento guests. Creates guest relationships, directly drives incremental sales, delivers information on Novecento promotions, offerings, and events/perks, and ensures the best possible service. The Hospitality Manager is responsible for setting up, running, and closing down shifts, but while guests are in the building the primary focus is leading engagement, service, and sales in a hands-on, side-by-side fashion. Responsible for coaching, correcting, and supporting all FOH team members to ensure warm, caring, engaged, and skilled service for all guests. Hospitality at the forefront of all actions. Duties & Responsabilities: • Will set up and maintain dining room MELT throughout their shifts., • Ensure uniform standards are maintained by all FOH team members., • Conduct pre-shift meetings with all team members., • Confirm all clock-ins are correct and reflect the scheduled arrival times., • Confirm clock-outs are correct and are executed with proper guest service and labor efficiency in mind., • Make team cuts as necessary as business declines, taking care to maintain the highest possible guest service., • Ensure the dining room, common areas, restrooms, and restaurant perimeter are in excellent condition after the beginning of the shift and are properly maintained throughout the shift., • In concert with certified trainers, oversee successful FOH new hire training processes., • Sales builder Mindset—drive per-visit sales by ensuring that no guest goes without the opportunity to experience everything Novecento has to offer, and build recurring sales by ensuring that visiting guests are aware of the restaurant promotions, deals, LTOs, and events that will drive future visits., • Handle guest concerns and complaints that occur during the shift by focusing on the goal of complete recovery and guest satisfaction. Handle other guest complaints as needed by employing the B.L.A.S.T. method to listen, apologize and successfully resolve each instance., • Will partner with the culinary team to properly address and accommodate any and all allergy concerns., • Successfully complete and properly report guest and team member incidents when they occur., • Manage the reservation system database, taking advantage of the opportunity to build a profile on each guest that will allow greater understanding of guest likes, preferences, and favorites., • Oversee all aspects of Private Event execution including BEO execution during shifts, but also site visits, directing decorations, floor plans, run-of-show meetings, menu printing, and lead captures., • Part of the team responsible for LBW inventory and LBW costs., • Responsible for leaving detailed logs describing each shift., • Will assign server stations and oversee sidework and cleaning assignments., • Oversee the guest rotation to ensure the most efficient and guest-focused seating., • Will employ operating checklists as needed., • Validate bar prep, set-up, and execute bar taste & sensory., • Will confirm all third-party ordering platforms are online, and that 86s and item counts in Toast are correct., • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Be knowledgeable of restaurant policies regarding team member expectations and responsibilities and administer prompt, fair and consistent corrective action in partnership with GM/AGM for any and all violations of company policies, rules, and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, the team members, and the guests., • Provide advice and suggestions to General Manager as needed., • Be at least 21 years of age., • Must be able to speak, wirte and understand English., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Ability to work in a fast-paced, high stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment.

Job Description Schedule: Hours TBD Clean dishes used in restaurant and kitchen and keep kitchen clear of garbage and hazardous clutter. This position works in close collaboration with colleagues and follow established health and safety standards. The goal is to accelerate our business development by providing customers with a memorable experience. Duties and Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Keep restaurant dishes, kitchen pots, pans and utensils clean, • Be proficient using the dishwashing equipment available in the kitchen, • Sweep kitchen floors and wipe down counters in cooking work area, • Wipe down cooking equipment used by chefs for food preparation, • Take out trash, • Return all cleaned dishes and utensils to their appropriate storage area, • Check cleanliness quality of washed dishes prior to storing, • Kitchen environment can be hot, noisy and stressful, especially during the busiest hours, • Dishwasher creates very hot water and steam, • Adhere to dress code identified by Chef de Cuisine to ensure a safe and efficient work atmosphere, • Must be able to stand throughout shift. Possess excellent physical condition and stamina, • Must be able to reach, bend, kneel, climb, push, pull or lift items weighing up to 30 pounds, • Requires auditory and visual skills, and the ability to follow written or oral instructions and procedures This is a non-exempt position. The work schedule will likely change throughout the year to accommodate the business needs of the property. Travel • Ability to follow all sanitation procedures, • Ability to work in a team atmosphere 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.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description A Busser - known as Table Support at Eataly - communicates with and assists food servers to maintain efficient service and create a memorable guest experience. Reports to the Restaurant Assistant General Manager. • Maintains cleanliness and sanitation of the front of house, including all tables, chairs, floors, dining areas and service stations, • Pours and refills beverages as requested by guests, including tap water, bottled water, juice and sodas, • Serves and replenishes bread and olive oil to guests if requested, • Communicates with hosts and servers to maintain efficient service and guest satisfaction, • Removes dirty dishes and silverware from guest tables between courses and after guests leave the table, • Clears tables and brings used dishes, silverware and glassware to prescribed areas in service station, • Replaces used dishes and silverware for next course and resets vacated tables, • Adheres to all standard steps of service as instructed by department, • Performs other duties as required or assignedQualifications, • 1+ year of experience as a busser in a high-volume restaurant, • Availability to work onsite with a flexible schedule often including evenings, weekends and holidays, • Ability to lift up to 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: Barbacks are primarily responsible for the seamless execution of bar operations, preparing batches, garnishes,and beverages per standard operating guidelines set forth in the bar manual. Uses appropriate garnishes, barware, glassware, and recipes for all beverages. Oversees bar maintenance, always maintains a clean and organized bar. Keeps bar area supplied in glassware, soda, garnishes, etc. RESPONSIBILITIES: • Possess a complete understanding of all beverage recipes, garnishes, barware, and glassware. Have thorough knowledge of the wines-by-the-glass program, beer and non-alcoholic (N/A) beverage program, including par levels and appropriate glassware., • Understand and maintain dining service standards for guests dining at the bar. Ensure correct portion sizes, batching methods, and compliance with bar rules and procedures., • Conduct thorough bar inventory, accurately documenting all products, including juices, sodas, napkins, condiments, and dry goods. Assist in stocking liquor, beer, wine, and N/A beverages, and accurately complete inventory forms., • Help with bar orders and requisitions, ensuring timely communication of any 86’d items to managers., • Monitor alcohol consumption to prevent guest intoxication. Anticipate guest needs and provide prompt, courteous service always., • Maintain knowledge of equipment use and maintenance, ensuring proper handling, storage, and rotation of all products. Promptly report any equipment or food quality issues to management., • Adhere to all company policies, state sanitation, and health regulations. Follow daily prep lists and maintain a clean and organized work environment., • Attend employee meetings, communicate suggestions for improvement, and maintain positive relationships with coworkers and guests., • Follow prep work instructions from the Manager or Supervisor and be adaptable to changing needs. SKILLS AND QUALIFICATIONS: • 1-2 years of experience in a high-volume, upscale dining restaurant or recognized cocktail bar/lounge., • Detail-oriented with strong communication and written skills. Ability to multi-task, manage time effectively, and perform basic arithmetic., • State-compliant food handling certificate., • Ability to remain stationary for up to 8 hours, reach, bend, stoop, and frequently lift up to 50 pounds., • Self-motivated, performance-driven, and committed to professionalism and courtesy. Punctuality, regular attendance, and the ability to maintain confidentiality are essential., • Must be a team player with a strong work ethic and a positive attitude., • Other Skills and Knowledge:, • Flexibility: Ability to work a flexible schedule, including nights, weekends, and holidays as needed.

Job Description8 Hour Shifts/ 5 Days a Week/ Weekends Required/ Variable Day & Evening Shifts (7 am to 3 pm/ 3 pm to 11 pm)Job Summary: • Greets incoming customers, answers phone calls, and customer questions and requests., • Receive payment by cash, check, credit cards, vouchers, or automatic debits., • Issue refunds, voids, or credits to customers with manager approval., • Count money in cash drawers at the beginning of shifts to ensure that amounts are correct and that there is adequate change., • Calculate total payments received during a time period and reconcile this with total sales., • Prepares and serves hot and cold beverages, such as coffee, blended coffee, and tea, to patrons; correctly customizes orders as requested., • Maintain clean and orderly checkout areas., • Complete general cleaning duties such as clean tables, chairs, and floors. Remove dirty dishes, set tables, replenish supply of clean linens, silverware, glassware condiments & bread. Empty trash cans., • Assist customers by providing information and resolving their complaints., • Restocking and rolling silverware and assist with stocking stations., • Answer questions related to drinks, menu, bakery and catering., • Check with guests to make sure that they are enjoying their meals and be initiative-taking to correct any problem., • Takes food and beverage orders and delivers them to the kitchen., • Delivers food, beverages, condiments, and other requested items to customers., • Ensures that food is prepared correctly and to customers satisfaction; returns incorrect or improperly cooked orders to kitchen., • Collects plates and clears the table as customers finish their meals., • Performs other related duties as assigned. Required Skills/Abilities: • Excellent interpersonal and customer service skills., • Well-organized with ability to take and place food and beverage orders accurately., • Ability to follow all safe food handling procedures and sanitation practices., • Ability to operate point-of-sale systems.Education and Experience:, • Previous experience as a server preferred., • Must successfully complete restaurants training course.Physical Requirements:, • Prolonged periods of standing and walking., • Must be able to lift, balance, and carry trays of food weighing up to 25 pounds., • Must be available to work early mornings, evenings, weekends, and holidays.

Job Description Job Title: Busser Department: Food & Beverage Reports To: Restaurant General Manager FLSA Status: Non-Exempt SUMMARY: The Busser supports the wait staff and bartenders by cleaning tables, taking plates, utensils, and drinkware to the kitchen to be washed, making sure diners' water glasses are full, and resetting tables for the next service. Bussers might help waiters and waitresses bring food out to a table, and restock utensils, napkins, and other dining room needs. RESPONSIBILITIES: • Assist customers with queries, requests, and redirecting as necessary., • Ensure that tables are cleared, cleaned, and reset between seats., • Serve food and refilling beverages as required., • Assist with the cleaning and processing of dirty dishes and silverware., • Ensure that the menus, crockery, and cutlery are cleaned and replenished between tables., • Manage the inventory of napkins, straws, salt, pepper, and other table condiments and supplies., • Report any damages, shortages, and complaints to the manager., • Move tables, chairs, and furniture to accommodate customers as needed., • Tide the restaurant after service and ensure that it is prepped for the following service. QUALIFICATIONS: • Minimum 1 year of experience as a Busser, Food Runner, or other entry-level role in a restaurant., • Flexibility to work in shifts, including weekends, evenings, and holidays., • Understanding of hygiene and food safety rules., • Physical ability and stamina to carry heavy trays and stand for long hours., • Friendly, responsible, and punctual., • Customer Services Oriented., • Excellent communication skills., • Ability to multi-task., • Attention to detail, cleanliness, and safety. EDUCATION: • Excellent verbal communication skills in English and Spanish (preferred). REASONING ABILITY: • Excellent verbal communication skills, with the ability to interact effectively with guests, associates, and external partners., • Ability to work well under pressure and respond quickly and effectively to emergencies. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Exerting up to 50 pounds of force occasionally, and/or 10 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Ability to stand and be mobile for a prolonged period. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to ongoing construction and various weather conditions. The noise level in the work environment may range from moderate to loud. We are an EEO Company that provides a competitive salary and comprehensive benefits package to all full-time regular Employees. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add, or remove duties and other duties as necessary. The candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Job DescriptionPOSITION PURPOSE: Support the bartender’s needs in all areas, including but not limited to prep work (cutting and storing fruit, preparing garnishes, portioning batch cocktails, portioning juices, all while operating with FIFO system), maintaining cleanliness to the bar area and BOH staging areas (wiping down the bar, using sanitizer solution, replacing dish machine cleaning solution, washing and polishing all glassware, following weekly cleaning schedule to maintain bar displays to be dust-free and most appealing to the eye. Support the bar staff in providing exceptional service to our guests. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Set up bars with all essential products, glassware, garnishes, as well as rotating all products that may be needed by date and following FIFO., • Maintain the bars to standard and ensure that guest have the best experience possible., • Perform all side work required such as cleaning, stocking, and requisitioning supplies., • Break down bars, making a bottle count, and putting a requisition form together or the following day. Making sure the bar is set up and ready for the next bar shift. Thoroughly clean the bar top, back bar and all supplies/bottles to avoid stickiness and keep the bar area smelling fresh., • Follow all appropriate policies and procedures while constantly striving to improve all standards of operation., • Ensure prompt and courteous service to guests to ensure guest satisfaction. Promptly follow-up on all guest requests and/or complaints. Please know to involve a manager on duty if you are unable to solve the situation in which you are presented with, communicate all situations clearly. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Knowledge of bar operations, to include appropriate staffing levels, service equipment and guest relations., • Ability to read the English language to fully comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials., • Ability to remember, recite and promote the variety of menu items., • Willingness and ability to taste food & beverage items relevant to the menu., • Ability to effectively deal with guest complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the guest and providing positive and proactive solutions. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare/Never Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying(# lbs)– up to 40 lbs. Occasional Travel Rare/Never OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety Shoes (slip resistant), • Use of gloves especially when handling ready to consume products, • Back belts for heavy lifting, • Aprons, • Uniform standards as specified per management in F&B Associates will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: EDUCATION High School graduate required. EXPERIENCE At least 1- 2 years relevant experience in food & beverage service industry. LICENSES OR CERTIFICATES ServSafe Food Handler Certification. TIPS certification. CPR Certification is beneficial. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Position Purpose: Responsible for bidding, negotiating and purchasing all Food and Beverage for Trump National Doral Miami. Supervises Receiving Clerk and maintains storeroom in accordance to standards and rotates stock accordingly. EXAMPLE OF DUTIES: • Select vendors based on quality, service and price., • Work with Director F&B to determine Beverage standards., • Create inventory sheets for the all outlets to include packing, product and price specifications., • Create and maintain bin numbers for the wine rooms to include packing, product and price specifications., • Ability to carry/lift 50lbs and push/pull 200lbs., • Prepare daily receiving beverage report., • Prepare daily beverage requisitions., • Review all incoming beverage invoices for pricing and accuracy., • Manage pars for beverage storerooms, • Place daily orders with vendors., • Communicate with F&B Director regarding shortages and out of stock items., • Research alternatives products., • Update pricing inventory sheets., • Conduct monthly/quarterly F&B inventory., • Conduct yearly F&B inventory., • Support receiving and storeroom clerks, as necessary., • Work with Accounts Payable to resolve invoicing issues. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral – Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. -Participate in hotel/department meetings. -Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. -Perform other duties as requested by manager or special guest requests. PHYSICAL REQUIREMENTS: Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours Physical Activity Frequency Physical Activity Frequency Sitting Occasional Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Frequent Near Vision Frequent Far Vision Rare Hearing Frequent Talking Frequent Smell Frequent Lifting/Carrying Frequent up to 50 pounds Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami standards through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: Education: High school diploma or equivalent preferred. Experience: Two years of F&B Buying experience required. Must be proficient in the use of Microsoft Word, Excel and Outlook and possess excellent communication, organizational and negotiation skills. Grooming: All associates must maintain a neat, clean and well groomed appearance (specific standards available). Other: Additional language ability preferred. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Principle Responsibilities/Position Purpose: Maintain efficient service between kitchen and front of the house. Assist kitchen with set up of line. Sets and clears restaurant tables; stocks all service stations and assist food servers with table service to ensure total guest satisfaction; delivers food and beverage items from kitchen and bar to guest; cleans and maintains work areas to specification. ESSENTIAL FUNCTIONS • Assist with expediting food and delivering food promptly to guest in restaurant., • Quickly and neatly clear dirty table settings and prepare table for resetting., • Promptly and consistently reset all service ware as prescribed., • Quickly and neatly deliver food and beverage items from kitchen and bar to guest., • Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments., • Wipe down booths and chairs, move tables and chairs, and clean floors as necessary., • Serve guests with beverages, bread and butter to begin their dining experience and replenish as necessary., • Assist server with food & beverage service to ensure guest satisfaction., • Transport all dirty tableware from dining room to dishwashing area for proper cleaning. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position. Due to the industry that we are in, a need will occur for each associate to provide “Excellent Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Folding napkins for all meal periods throughout the day to maintain an adequate supply., • Perform all assigned side work to include replenishing condiments and restocking side stands., • Perform other duties as requested, such as cleaning unexpected spills, handling specialguest requests, greeting and seating guests and ensuring guest satisfaction., • Attend required meetings. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Constant Climbing stairs Frequent Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Occasional Lifting/Carrying(# lbs) – up to-50 lbs. Frequent Travel Never OTHER DUTIES: Assimilate into Trump National Doral-Miami Standards through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Back safety belt with heavy lifting is involved., • Safety Shoes (slip resistant) preferred, • Use of gloves (latex, vinyl, plastic, fabric)) Associates will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Knowledge of the appropriate table settings and service ware., • Ability to communicate orally and verbally in English with associates and outside entities. Certain positions will require the ability to read and write in English as well., • Ability to move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift., • Ability to operate beverage and basic kitchen equipment., • Willingness and ability to taste food items relevant to the menu. QUALIFICATION STANDARDS: EDUCATION Grade school education preferred. EXPERIENCE Prefer 1 year previous food service experience. LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionFood Runner Full-TimeJob Description Principle Responsibilities/Position Purpose: Maintain efficient service between kitchen and front of the house. Assist kitchen with set up of line. Sets and clears restaurant tables; stocks all service stations and assist food servers with table service to ensure total guest satisfaction; delivers food and beverage items from kitchen and bar to guest; cleans and maintains work areas to specification. This position will be located in the Living Room. ESSENTIAL FUNCTIONS • Assist with expediting food and delivering food promptly to guest in restaurant., • Quickly and neatly clear dirty table settings and prepare table for resetting., • Promptly and consistently reset all service ware as prescribed., • Quickly and neatly deliver food and beverage items from kitchen and bar to guest., • Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments., • Wipe down booths and chairs, move tables and chairs, and clean floors as necessary., • Serve guests with beverages, bread and butter to begin their dining experience and replenish as necessary., • Assist server with food & beverage service to ensure guest satisfaction., • Transport all dirty tableware from dining room to dishwashing area for proper cleaning. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position. Due to the industry that we are in, a need will occur for each associate to provide “Excellent Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Folding napkins for all meal periods throughout the day to maintain an adequate supply., • Perform all assigned side work to include replenishing condiments and restocking side stands., • Perform other duties as requested, such as cleaning unexpected spills, handling special guest requests, greeting and seating guests and ensuring guest satisfaction., • Attend required meetings. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Constant Climbing stairs Frequent Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Occasional Lifting/Carrying(# lbs) – up to-50 lbs. Frequent Travel Never OTHER DUTIES: Assimilate into Trump National Doral-Miami Standards through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Back safety belt with heavy lifting is involved., • Safety Shoes (slip resistant) preferred SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Knowledge of the appropriate table settings and service ware., • Ability to communicate orally and verbally in English with associates and outside entities. Certain positions will require the ability to read and write in English as well., • Ability to move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift., • Ability to operate beverage and basic kitchen equipment., • Willingness and ability to taste food items relevant to the menu. QUALIFICATION STANDARDS: EDUCATION Grade school education preferred. EXPERIENCE Prefer 1 year previous food service experience. LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Principle Responsibilities/Position Purpose: Maintain efficient service between kitchen and front of the house. Assist kitchen with set up of line. Sets and clears restaurant tables; stocks all service stations and assist food servers with table service to ensure total guest satisfaction; delivers food and beverage items from kitchen and bar to guest; cleans and maintains work areas to specification. ESSENTIAL FUNCTIONS • Assist with expediting food and delivering food promptly to guest in restaurant., • Quickly and neatly clear dirty table settings and prepare table for resetting., • Promptly and consistently reset all service ware as prescribed., • Quickly and neatly deliver food and beverage items from kitchen and bar to guest., • Maintain stock and cleanliness of stations for all meal periods with necessary equipment including silverware, linen and condiments., • Wipe down booths and chairs, move tables and chairs, and clean floors as necessary., • Serve guests with beverages, bread and butter to begin their dining experience and replenish as necessary., • Assist server with food & beverage service to ensure guest satisfaction., • Transport all dirty tableware from dining room to dishwashing area for proper cleaning. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position. Due to the industry that we are in, a need will occur for each associate to provide “Excellent Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Folding napkins for all meal periods throughout the day to maintain an adequate supply., • Perform all assigned side work to include replenishing condiments and restocking side stands., • Perform other duties as requested, such as cleaning unexpected spills, handling special guest requests, greeting and seating guests and ensuring guest satisfaction., • Attend required meetings. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Rare Walking Constant Climbing stairs Frequent Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Occasional Lifting/Carrying(# lbs) – up to-50 lbs. Frequent Travel Never OTHER DUTIES: Assimilate into Trump National Doral-Miami Standards through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Back safety belt with heavy lifting is involved., • Safety Shoes (slip resistant) preferred SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Knowledge of the appropriate table settings and service ware., • Ability to communicate orally and verbally in English with associates and outside entities. Certain positions will require the ability to read and write in English as well., • Ability to move or push goods on a hand cart/truck weighing a maximum of 200 lbs., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift., • Ability to operate beverage and basic kitchen equipment., • Willingness and ability to taste food items relevant to the menu. QUALIFICATION STANDARDS: EDUCATION Grade school education preferred. EXPERIENCE Prefer 1 year previous food service experience. LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

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

Job Description Summary of Position: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Hospitality at the forefront of actions. Duties & Responsibilities: • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Make employment and termination decisions consistent with General Manager guidelines for approval or review., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • 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., • 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., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests., • Provide advice and suggestions to General Manager as needed. Qualifications: • Be 21 years of age., • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must have the stamina to work 50 to 60 hours per week., • Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job Description Summary of Position: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Hospitality at the forefront of actions. Duties & Responsibilities: • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Make employment and termination decisions consistent with General Manager guidelines for approval or review., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • 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., • 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., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests., • Provide advice and suggestions to General Manager as needed. Qualifications: • Be 21 years of age., • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must have the stamina to work 50 to 60 hours per week., • Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job DescriptionJob description READ BEFORE APPLYING We are ONLY looking for individuals with at least 1 year of experience in a full dine-in restaurant. Fast food or restaurants without dine-in do NOT count as relevant experience. This position allows for the possibility of further growth within the company. Currently, we are ONLY looking for individuals who are able to work full-time and have mostly open availability, including lunch, dinner, and weekend availability; we can be flexible with reasonable time-off requests. For compensation, we work under a commission-based model. Host and hostesses receive a base pay plus a percentage of the service charge paid by customers. In addition, host and hostesses receive all takeout tips for customers picking up orders at the restaurant. Average pay ranges from $18-22/hr. The base pay rate is negotiable based on experience and other factors. Job Purpose Hostesses and hosts are essential members of a full-dining restaurant team. Hostesses and Hosts are in charge of greeting dine-in clientele, seating, and accommodating customers, answering phones, and taking and packing to-go orders. Successful hosts and hostesses are able to make customers feel welcome and take care of all to-go customers’ needs in a timely and professional fashion. Requirements for hiring (PLEASE do not apply if you don't meet the following 5 requirements) • Must be able to work lunches and dinners and have mostly open availability, • Must have reliable transportation, • Must be willing to adhere to dress code requirements, • Must be a US Citizen or legal resident, • Greet customers in a professional and friendly manner – this includes greeting arriving customers and thanking departing ones, • Manage all reservation systems and optimize flow control - this includes being able to actively manage and optimize all flow controls, • Seat and accommodate dine-in customers – this includes taking customers to their correct table, assisting customers that want to change tables, letting customers know their server will be assisting them shortly, and keeping tabs on customers’ seating in order to ensure all servers receive a fair and equitable number of customers, • Answer phone calls – this includes answering all phone calls in a friendly and professional manner and helping customers, employees, or vendors or referring callers to a manager when requested or necessary, and taking customers' reservations, • Handle to-go orders – this includes taking to-go phone or online platform orders accurately and professionally and packing them accurately and professionally while adhering to all internal and government-mandated food and beverage handling protocols, • Count and handle register – this includes taking all forms of acceptable payments and counting the register after and after a shift, • Know the menu – this position requires learning the entire menu accurately, • High school diploma or equivalent preferred, • High-end restaurant experience (e.g., casual fine dining or above), • Able to manage a reservation system and optimize flow controls, • Japanese cuisine knowledge is a plus, • Able to provide top-notch customer service, • Display a professional, positive, and friendly demeanor at all times, • Ability to maintain a positive attitude under pressure, • Ability to handle money and operate a point-of-sale system, • Willingness to take instructions in a professional and understanding manner Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. Physical requirements Employee must be able to stand for long periods of time. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, sauces, beverages, etc… Job requires moderate tray handling and lifting (maximum 35 lbs.). Job requires handling a soft drink hose to dispense soft drink beverages. Job requires pre-bussing and bussing tables that involves thoroughly cleaning tables and may include sweeping on rare occasions. Job requires maneuvering between tables and corners. Direct reports Assistant Manager and General Manager Benefits: • Employee discount, • Flexible schedule Physical setting: • Upscale casual restaurant Shift: • Day shift, • Night shift Weekly day range: • Monday to Friday