Food and beverage manager jobs in Savannah, GeorgiaCreate job alerts

Location: Savannah, GA (on-site) Status: Full-time. Offering a competitive salary based on experience. Benefits include: health, dental, vision, and paid time off We are seeking a dedicated and experienced Restaurant General Manager to lead our team in delivering exceptional dining experiences at our beautiful restaurants in Savannah, Georgia. The ideal candidate will possess strong leadership skills, high volume management ability, a passion for the food industry, and a commitment to maintaining high standards of food quality and service. This role requires 5 day a week availability inclusive of weekends. Your role includes overseeing daily operations, managing staff, and ensuring customer satisfaction while driving profitability. Duties • Oversee all aspects of restaurant operations, including staffing, training, and performance management., • Ensure compliance with health and safety regulations, including food handling and preparation standards., • Manage inventory control to minimize waste and optimize cost efficiency., • Develop and implement strategies to enhance guest satisfaction and improve service quality., • Collaborate with kitchen staff to ensure timely food production and presentation., • Monitor financial performance and prepare reports on sales, labor costs, and inventory levels., • Foster a positive work environment that encourages teamwork and professional development., • Handle customer inquiries, complaints, and feedback promptly and effectively. Experience • Proven experience in restaurant management role such as Assistant Manager or General Manager position., • Strong knowledge of food handling practices, food production processes, and hospitality management principles., • Experience in inventory control systems and procedures., • Familiarity with banquet services and event execution is a plus., • Background in coffee service or specialty beverage preparation is desirable., • Excellent communication skills with the ability to lead a diverse team effectively., • A passion for delivering high-quality dining experiences in a fast-paced environment., • Oversee all aspects of restaurant operations, including staffing, training, and performance management., • Ensure compliance with health and safety regulations, including food handling and preparation standards., • Manage inventory control to minimize waste and optimize cost efficiency., • Develop and implement strategies to enhance guest satisfaction and improve service quality., • Collaborate with kitchen staff to ensure timely food production and presentation., • Monitor financial performance and prepare reports on sales, labor costs, and inventory levels., • Foster a positive work environment that encourages teamwork and professional development., • Handle customer inquiries, complaints, and feedback promptly and effectively. Qualifications • Minimum of 3 years of experience in restaurant management., • Strong background in staff training, food service management, and kitchen management, • Proficiency in Toast POS ideal, but not required, • Excellent communication and leadership skills, • Experience in fine dining and quick service restaurant environments, • Ability to handle cash transactions and maintain financial records, • Certification in food handling and safety regulations, • Bachelor's degree in Hospitality Management or related field is preferred

Job DescriptionDishwasher Related Titles: Steward; Pot Washer; Utility Person; Dishwasher Operator Reports to: Head Chef Supervises: No supervisory duties are included in this position. Classification: Education, Certification and Experience • High School diploma or GED. Job Knowledge, Core Competencies and Expectations • Ensure that the kitchen area is kept clean and tidy at all times to prevent any health or safety hazards., • Wash dishes, glassware, utensils, pots and pans and other small wares according to equipment operating requirements and the club’s standard operating procedures., • Report all accidents, illnesses or “near-miss” incidents immediately to the manager on duty or supervisor., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Responsible for general cleanliness of the main kitchen dish area and other Food and Beverage kitchen prep areas. Wash and properly store all cooking utensils, china, equipment, flatware and glassware. Job Tasks/Duties • Wash all wares in dish washing machine or by hand according to applicable food safety and other codes and regulations., • Maintains cleanliness of all banquet display boards and props., • Collects trash from kitchen areas; empties garbage cans and washes and re-lines with new bags; breaks down boxes, crates and removes debris., • Examines garbage for misplaced silverware, dishes, glassware and other reusable items., • Washes and polishes all stainless steel in the kitchen including shelves, dish cabinets, ice machines, coffee area, refrigerators and walk-ins., • Washes and cleans receiving, trash and other kitchen-related areas., • Sweeps and mops kitchen floors., • Stores all dishes and other wares in proper areas., • Cleans dish machine and dish area according to per-established schedule., • Performs other tasks such as assisting in food preparation, storing foods after delivery and cleaning coolers, freezers and storerooms., • Maintains inventories of soap, chemicals and paper towels., • Transfers supplies and equipment between storage and work areas., • Handles all China and glassware carefully to minimize breakage., • Continuously inspect floors in kitchen areas to assure they remain clean, dry and clear of debris., • Assists in completing weekly kitchen cleaning and maintenance list., • Cleans and safely stores all brooms, mops and other cleaning equipment in proper places., • Uses all chemical cleaning supplies in a safe and careful manner., • Helps food servers by prioritizing the washing of specified service items., • Understands and consistently follows proper sanitation practices including those for personal hygiene and maintains a clean uniform., • Adheres to the scheduled shifts unless otherwise instructed by Head Chef, • Performs other appropriate tasks assigned by the Head Chef. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description Server Assistant: Municipal Grand Hotel (opening June 2025) Pay: $6 + tips (Potential of making an average of $20-$25/hour) Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Director of Outlets, Head Bartender About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink – hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality. The Role Server Assistants work to support the floor staff as needed. They will also assist in all aspects of FOH, including running food and drink, clearing tables, and greeting guests. All Server Assistants will exemplify our core values, connecting with guests in a professional manner to ensure excellence in service. Server Assistants report to General Managers, Floor Managers, Head Bartenders, Executive Sous Chefs, and the Director of Outlets and are expected to work in tandem with other Servers Assistants, Servers, Bartenders, Barbacks, and Hosts. What You Will Do Demonstrate the Core Values of Midnight Auteur: * Curiosity – We learn and improve through active observation. * A.B.K - We anticipate, prepare and execute with intention. * Communication – We remove barriers through purposeful communication. * Thoughtful – We engage with purpose and care. * Connection – We build relationships and host with intuition, empathy and transparency. Service Standards: * Cultivate a comprehensive knowledge of the food and beverage items and their preparation in all active spaces within the building * Provide a strong sense of knowledge and hospitality to our guests and your teammates * Show up for your shift on time and ready to work, dressed appropriately and with any tools pertaining to your position * Work toward a thorough knowledge of the Municipal Grand compendium and how to navigate EverNote * Maintain a comprehensive knowledge of our POS’ operation * Be capable of covering any support position when needed * Cultivate a comprehensive knowledge of our service standards and style as detailed by the Employee Manual * Comply with sanitation standards and procedures according to health and legal regulations * Maintain guest satisfaction by monitoring and evaluating food, beverage and service offerings; build relationships with regular guests; and maintain good relations with our neighborhood and industry community members * Use tact and good judgment when dealing with guest challenges and respond to patron needs with patience and courtesy * Ability to recognize an intoxicated patron and seek out management with any concerns about a patron that appears intoxicated * Report all guest complaints to management immediately and follow our five steps for * navigating guest complaints. Every negative comment/experience will be addressed by a manager so that no customer leaves unhappy * Be up to date on Slack, with particular attention to the Announcement Board and the * Host, Pre-Shift, and Product Updates channels, before you arrive for your shift * Maintain a reasonable response time for all Slack communication: a minimum of an answer to any correspondence before your next shift * Arrive to work every day with a positive attitude, a willingness to learn, and prepared for the shift * Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties and Responsibilities: * Check in with your teammates and the MOD upon arrival and before leaving to see if you can do anything for them * Monitor restaurant and kitchen flow regarding timeliness during service and assist when and where necessary * Complete weekly cleaning duties, in addition to opening and closing duties * Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra * Handle gift certificate transactions, fill out all pertinent documentation, and present to the guest * Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs * Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them Municipal Grand’s expectations, steps of service steps, and standards operating procedures. * Build relationships with regular guests; and maintain good relations with our neighborhood and industry community members * Act in a professional manner and represent Municipal Grand graciously whether you are in house, traveling, or at another local establishment * Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: * The physical demands for this position are seeing, hearing, speaking, reaching, * frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, * standing, for 4 to 8 hours, bending, and moving intermittently during working hours. * These physical requirements may be accomplished with or without reasonable * Accommodations Required Qualifications: * Previous experience in a bar/restaurant or hospitality setting * Ability to work in a fast-paced environment while maintaining composure * Strong multitasking and time management abilities * Attention to detail, ensuring accurate order-taking and payment processing * Outstanding communication skills with the ability to interact effectively with customers and team members * Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings * Patience and adaptability * Self-motivated and a team player Desired Qualifications: * Have 1-2 years of experience in a high-volume establishment * Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Benefits Highlight: * 50% Paid Medical, Dental and Vision Insurance * Ample Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions. Reporting Lines * The Server Assistant reports directly to all levels of management daily and collaborates with the leadership team as needed.

It is the responsibility of the Assistant Food and Beverage Manager to provide leadership and management for the Food & Beverage Division, including the Restaurant & Bar, and integrate its functions to serve local F&B and hotel guests. The Assistant Beverage Manager oversees management, budget, and

Job Description Luxury Boutique Hotel | Rooms-Only Property We are seeking a driven and service-obsessed General Manager to lead a rooms-only luxury boutique or independent hotel. This is a standout opportunity for a high-performing hospitality leader ready to step into their first General Manager role and make a real mark. With no food & beverage or extensive ancillary outlets, this role is laser-focused on what matters most: exceptional rooms operations, revenue performance, and unforgettable guest experiences. Background and Experience Property Type: Must have 5-10 years of progressive experience in 4- or 5-star luxury hotels, preferably independent or boutique properties (e.g., Small Luxury Hotels of the World affiliates, Relais & Châteaux, or similar non-branded luxury independents). Experience in chain luxury brands (e.g., Four Seasons, Ritz-Carlton, Auberge) is acceptable if it includes operational depth but the candidates from these brands are likely to insulated Core Expertise: Strong rooms division background is essential, including front office, housekeeping, reservations, and guest services. Proven track record in maintaining impeccable standards for room cleanliness, design, amenities, and personalized service in a luxury setting Additional Strengths: Sales and revenue management experience highly desirable, such as yield management, channel optimization, and building relationships with OTAs, travel advisors, and direct corporate/wholesale clients. Ideal prior roles include: • Director of Rooms / Rooms Division Manager, • Director of Sales & Marketing (with operational overlap), • Assistant General Manager / Hotel Manager in a smaller luxury property, • Director of Operations with heavy rooms focus Key Skills and Competencies • Operational Excellence: Deep knowledge of luxury rooms operations, including housekeeping protocols, in-room technology, sustainability practices (common in modern luxury), and crisis management., • Revenue and Financial Acumen: Expertise in budgeting, P&L management, forecasting, and driving ADR/occupancy in a rooms-only model. Ability to analyze market trends and compete effectively without F&B upsell., • Guest-Centric Leadership: Passion for delivering bespoke, anticipatory service; skilled in handling VIPs, resolving issues, and fostering loyalty in a high-expectation luxury segment., • Sales Orientation: Proactive in building partnerships (e.g., with luxury travel consortia like Virtuoso) and digital marketing to maximize direct bookings., • Team Building: Hands-on style suited to boutique properties; experience motivating small, high-performing teams with low turnover., • Soft Skills: Energetic, resilient, detail-oriented, and culturally attuned; excellent communication for owner/investor relations., • Community Relationship builder: Must be sociable and involved in the community Personal Attributes * Drive & Ambition: Highly motivated by the opportunity to lead an independent luxury property, with an entrepreneurial mindset and a strong desire to build, refine, and elevate a rooms-focused operation. * Adaptability: Thrives in a nimble, hands-on environment where the General Manager is highly visible, deeply engaged, and directly involved in day-to-day operations. * Career Stage: Demonstrates a clear progression in leadership responsibility and a strong appetite for ownership-level impact and long-term growth. This individual will excel by leveraging deep expertise in rooms operations, sales, and revenue strategy to drive occupancy, optimize rates, and cultivate lasting guest loyalty. As a high-potential leader, they are ready to step into the role with confidence, deliver results from day one, and position the property as a standout within a competitive luxury market.

Job Description The 5 Spot Richmond Hill is Seeking an Exceptional, Experienced Assistant Manager to be part of a dynamic team at a casual neighborhood restaurant with bar program. This location requires a strong management team willing to run the restaurant as if it were their own. Your General Manager and Senior Management team will empower you to do so by giving you the tools and support you'll need to be successful! You bring the passion—we’ll provide the path! Our ideal management candidate is passionate about hospitality and driven to build a long-term career in the industry. At our core, we believe in developing our team from within, offering the tools, training, and support needed to build lasting careers. If you're looking for a meaningful career path, are committed to exceptional guest service, and have the desire to lead and inspire, we want to hear from you. Why join us? Here's what sets us apart. We offer: * a positive, safe work environment with zero tolerance for harassment of any kind. * highly competitive pay with the opportunity for quarterly bonuses based on benchmarks that YOU help control as the Assistant Manager. * a 401K with company match. * highly subsidized major medical coverage for our management team. * additional insurance options to include, but not limited to dental, vision, accidental, short-term disability insurance * excellent work/life balance. * free shift meals. * free mental healthcare for all employees through a partnership with Heads Up Guidance Services in Savannah. * paid time off * a seat at the decision-making table for all members of our management team. We believe that a happy, healthy team member is a better, more productive team member. We strive to help every employee in our company reach this goal! Our focus is on the overall experience of the customer as well as the work environment of our team. This requires a commitment to empowering staff to go above and beyond expectations. With an emphasis on quality products, creative, comfortable atmospheres and an unwavering commitment to personal service, The 5 Spot strives to excel on all levels. If this sounds like an environment in which you could thrive, we want you to become part of our team! Job Summary: Oversee, direct, and coordinate the planning, organizing, training, and leadership of restaurant staff necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Assistant Manager duties will include, but are not limited to: * Knowledge and promotion of The 5 Spot culture and brand. * Ensure that all company policies, procedures, standards, guidelines, and training programs are followed and completed on a timely basis. * Maintaining and contributing to a safe and respectful working environment for both staff and customers by using proper food handling skills and following all federal, state, county, and municipal workplace health, safety, and labor guidelines. * Supporting the actions and decisions of Management. * 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. * Perform various financial activities, such as cash handling, deposit preparation, and payroll, adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. * Achieve company objectives in sales, service, quality, appearance of facilit,y and sanitation and cleanliness through training of employees and creating a positive, productive working environment. * Supervise and participate in kitchen and dining area cleaning. * Investigate and resolve complaints regarding food quality, service, or accommodations. * Control inventories of food, equipment, small ware, and liquor, and report shortages. * Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards. Ensure that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Arrange for equipment maintenance and repairs when necessary. * Coordinate a variety of services, such as waste removal and pest control. * Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner. * Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules, evaluating workers and work procedures to ensure quality standards and service, preparing and administering positive employee feedback and disciplinary measures, and performing employee performance appraisals on a timely basis. * Continually strive to develop staff in all areas of managerial and professional development. * 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. * Analyze operational problems and implement creative solutions to areas of potential improvement. * Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary. * Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks. * Attend all scheduled employee meetings and offer suggestions for improvement. * Fill in for fellow employees where needed to ensure guest service standards and efficient operations. Job Requirements. The ideal candidate will have: * Ideally, candidates would have experience as an Assistant Manager in the hospitality or food and beverage industry. * Be 21 years of age or older. * Able to handle money and operate a point-of-sale system. * The ability to manage a team. * The availability to work mornings, nights, weekends, and holidays. * Reliable transportation. * Excellent basic mathematical skills. * Excellent verbal communication skills. * Excellent interpersonal, organizational, and problem-solving skills. * Exceptional self-discipline. * The ability to think on your feet and act intuitively. * The ability to stand on your feet for 8 hours, lift up to 50 lbs., bend and reach. * Stamina and availability to work 45 to 50 hours per week. Compensation: * $50,000 - $60,000, dependent upon experience. GLGSAV is a collective body of hospitality-based businesses - The 5 Spot Midtown, b. Matthew’s Eatery, The 5 Spot Sandfly, Abe’s on Lincoln, and The 5 Spot Richmond Hill. Serving delicious, approachable food and drinks in uniquely beautiful, family-friendly atmospheres with exceptional guest service is our specialty!

Job Description Pool Supervisor Reports to: Food & Beverage Manager Supervises: Food Servers Classification: Education and/or Experience • High School education or equivalent., • Previous dining and/or banquet experience., • Minimum two years of experience as a head waiter or wait staff supervisor in a dining venue. Job Knowledge, Core Competencies and Expectations • Knowledge of the principles, procedures and equipment used in the storage, care, preparation, cooking, dispensing and serving of food, • Ability to suggestively sell wine and cocktails., • Good organizational and follow-through skills., • Ability to demonstrate proper wine service., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Manage food and beverage service for members and guests at the pool. Supervise pool staff. Maintain order and cleanliness and ensure that member satisfaction standards are consistently attained. Job Tasks/Duties • Greets members and guests., • Suggests and describes available appetizers, entrees, desserts, alcoholic beverages and wines to members and guests., • Coordinates food service between kitchen and service staff., • Inspects all linens daily for proper appearance., • Maintains all silver and copper service ware items., • Resolves member and guest complaints., • Assures that all safety, accident and emergency policies and procedures are in place and consistently followed., • Assures that revenue control procedures are continually followed., • Trains, supervises and evaluates service staff., • Inspects pool area to ensure proper maintenance, cleanliness and safety., • Provides layout and design recommendations to applicable managers., • Suggests dining room decorations for special themes., • Assures that pre-opening and closing cleaning tasks are assigned and completed as required., • Assists with service of food and beverages At the pool and for special functions when needed., • Assists with table clearing and re-setting as needed., • Suggests when additional service supplies and small equipment are needed., • Enforces established rules, regulations and policies., • May serve as club’s opening or closing manager or manager on duty., • Conducts inventory of alcoholic beverages at the pool bar., • Suggestively sells daily specials to all members and guests., • Conducts pre-service employee briefings (line-up meetings)., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Coordinates any special requests including dietary needs with the Executive Chef., • Completes other appropriate assignments made by the Food & Beverage Manager. Licenses and Special Requirements • Food safety certification., • Alcoholic beverage certification., • Of legal age to serve alcoholic beverages. Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job DescriptionSalary: $85,000-$140,000/yearly+ potential bonus/commissions Job Summary: The Regional Operations Manager will oversee the operations of the Regional Operation Center (ROC). This role requires a dynamic leader with a strategic vision to manage multiple aspects of our business, ensuring operational excellence and exceptional customer service. Key Responsibilities: • Retail Food and Beverage Vending: Manage and optimize vending operations, ensuring machines are stocked, maintained, and serviced promptly., • Retail Coffee Vending: Oversee coffee vending services, ensuring high-quality products and consistent service., • Retail Vending Markets: Supervise retail vending market operations, focusing on product availability and customer satisfaction., • Retail Office Coffee and Water Services: Coordinate office coffee and water services, maintaining service standards and client satisfaction., • Retail Micro-markets: Manage micro-market operations, including inventory management and customer service., • Retail Managed Stores including Artificial Intelligence: Implement and oversee AI-managed stores, ensuring technology integration and operational efficiency., • Retail Pantry Services: Oversee pantry service operations, ensuring product variety and quality., • Local Purchasing: Oversee local purchasing operations, ensuring cost-effectiveness and supplier reliability., • Warehouse Configuration and Mapping: Manage warehouse setup, logistics, and inventory flow., • Dynamic Pricing Models: Implement and manage dynamic pricing strategies to maximize revenue and competitiveness., • Pre-Kitting including Logistics, Route Mapping, and Quantity Forecasting: Manage pre-kitting and logistics operations, ensuring efficient route mapping and accurate quantity forecasting., • Proprietary Fleet Configurations and Management: Oversee fleet management, ensuring vehicles are maintained and routes are optimized., • Supplier Contacts and Relations: Maintain and develop supplier relationships, negotiating terms and ensuring quality products., • Advanced Vending Management Systems: Utilize and optimize vending management systems for operational efficiency and data tracking., • Additional Tasks as Required: Perform other duties as assigned to support the ROC operations. Qualifications: • Proven experience in a managerial role within the unattended retail industry or a related field., • Strong leadership and strategic planning skills., • Proficiency in using computer software for order tracking, inventory management, and CRM systems., • Excellent communication and interpersonal abilities., • Proficiency in advanced vending management systems., • Ability to manage multiple tasks and projects simultaneously. Education and Experience: • Bachelors degree in Business Administration, Operations Management, or a related field., • Minimum of 5 years of experience in a similar role Salary: • $85,000-$140,000/year with the ability to earn base salary increases when certain revenue benchmarks are achieved and quality metrics are maintained., • This is coupled with additional commissions that can be earned based on new recurring revenue built in a calendar year. Benefits: • Company Univera Health plans available (with company contribution), Vision Insurance, Dental Insurance, Life Insurance, 401K Expenses: All reasonable business expenses required for fulfillment of your position will be covered.

Job Description F&B Supervisor: Municipal Grand Hotel Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Front of House Manager About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink – hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality. The Role The Food and Beverage Supervisor is responsible for the execution of all aspects of customer facing business operations and the management of all front of house staff including, hiring, training, and onboarding in collaboration with the Front of House Manager. The service manager is active in service and guest facing, they build great relationships with new and repeat customers, work in both daytime and evening operations and have a firm grasp on all things Savannah. The F&B Supervisor has a strategic mindset to deliver exceptional dining experiences and hotel stays through hospitality, collaboration and creative problem solving. They will oversee the day-to-day food and beverage operations but will also work closely with the hotel team to surprise and delight guests in all spaces. In addition to being responsible for the execution of all day-to-day operations, they are active in training and educating, driving profitability and financial performance, staffing, and guest satisfaction. The F&B Supervisor embodies our core values, connecting with guests and co-workers in a professional manner, ensuring excellence in service and responding quickly and thoughtfully to both staff and guest needs. What You Will Do Demonstrate the Core Values of Midnight Auteur: * Curiosity – We learn and improve through active observation. * A.B.K – We anticipate, prepare and execute with intention. * Communication – We remove barriers through purposeful communication. * Thoughtful – We engage with purpose and care. * Connection – We build relationships and host with intuition, empathy and transparency. Teamwork & Communication: * As a key ambassador for Midnight Auteur, the F&B Supervisor is expected to act in a professional manner and represent the hotel graciously whether you are in house, traveling on behalf of the company, or at industry events. * Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response. * Maintain a reasonable schedule with flexible availability, including days, nights, weekends, and holidays when necessary. * Weekly communication with staff (recaps): * VIP’s, hospitality opportunities, general “housekeeping” notes * The week ahead and the week past performance and highlights * Attend weekly Management Meetings in person or via phone * Weekly “Alignment” meeting with FOH Manager * Serve as the primary liaison between the culinary, bar, front-of-house teams and our guests to ensure seamless service execution. * Communicate effectively with all levels of management to forecast needs and resolve challenges. Service Standards: * Maintain patron satisfaction by monitoring, evaluating, and auditing beverage, food and service offerings; initiate patron program improvements; cultivate relationships with preferred patrons; maintain good community relations. * Maintain and oversee quality standards in drink preparation and service * Implement company policies and standard operating procedures (SOPs and Steps of Service) in tandem with the FOH Manager; evaluate and improve such policies and SOPs. * Provide a strong sense of leadership in all Front of House (FOH) and Back of House (BOH) activities - coach, teach, delegate, lead. * Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy. * Daily monitoring of staff appearance, cleanliness, arrival time, tools etc. * Monitor restaurant, bar and kitchen flow regarding timeliness during business hours and assist when and where needed. * Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them MA’'s expectations, steps of service steps, and standards operating procedures. * Greet guests upon arrival, by name when possible and ensure all aspects of their visit are met and exceeded. Administrative Duties: * Contribute to maximizing company profitability with a target margin consistent with annual projections. Establish and monitor financial cost controls (ordering, pricing, inventory, and loss management) * Ensure all equipment and facilities meet the highest standards of cleanliness, organization, and functionality. * Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. * Ensure we are maximizing labor hours to service and guest needs * Creation of daily and weekly cleaning duties as well as open and closing responsibilities for each culinary position. * Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.). * Schedule and lead staff meetings, training sessions, and planning reviews in collaboration with FOH Manager and Head Bartender. * Engage in proactive relationships with our neighbors, hotel guests, vendors and repeat guests. * Responsible for writing, implementing, and grading tests and quizzes. * Maintaining organization of all guest facing spaces and service related storage areas. * Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Material and Equipment Directly Used * Knives and other sharp tools * Chemicals and other cleaning products * Raw and fresh foods * Necessary bar & kitchen equipment Working Environment/Physical Activities * Heavy lifting up to 50 lbs * Walk-in coolers and freezers * Trash and Recycling Access * Execution of service under various conditions of heat and stress Career Experiences * You have experience as a manager, host, server, or Maitre ‘d in an upscale cocktail bar, restaurant or luxury hotel for a minimum of 1 (1) year. * Bachelor’s degree: or related relevant years of experience is required. * Proficiency of the English language in reading, writing and verbal communication. Secondary language is great but not required. * Technological literacy is a plus. Leadership Attributes * Leader of People: F&B Supervisor title implies a certain standing and status, but this rank must be earned daily. Inspires and earns respect through actions, not through a job title – both with team members and guests. * A Hands on Leader: Takes a hands on approach to training, coaching and accountability. Ready and willing to work alongside floor staff and other departments in service if and when necessary. * Hospitable: Has a passion for hospitality (both inside and outside of the hotel) - which is the “the friendly and generous reception and entertainment of guests, visitors, or strangers.” * Strong interpersonal skills: Able to develop rapport and find common ground with team members across all departments. Benefits Highlights * 50% Paid Medical, Dental and Vision Insurance * Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions. Reporting Lines * The F&B Supervisor reports directly to the Front of House Manager daily and collaborates with the leadership team as needed.

Job Description Reports to: Food and Beverage Manager Supervises: Banquet Servers Job Summary (Essential Functions) Supervise the banquet functions for the club when the F&B Manager is not available or assist the F&B Manager during the function. Assists management in supervising service personnel to ensure that member and guest satisfaction and presentation standards are consistently attained. Job Tasks/Duties • Under general supervision, coordinates and supervises catered events based on client specifications and documented in the Banquet Event Order., • Works with Food and Beverage Manager, Event Coordinators, Banquet Chef and others to coordinate personnel requirements for private functions. • Supervises and directs banquet staff during all phases of a catered event., • Effectively and regularly communicates expectations and service goals to staff., • Coordinates food service between kitchen and banquet service staff., • Inspects all linens daily for proper appearance., • Assists with inventory of all banquet service ware, equipment and supplies to meet required needs., • Enforces established club rules, regulations and policies., • Prepares and reviews table diagrams, guest tables and set-up needs for special functions., • Participates in or conducts pre-function meetings with servers to ensure smooth, efficient service; assigns server stations and coordinates the timing of courses., • Ensures that all banquet staff are well-groomed and in proper uniform., • Assures the neatness, cleanliness and safety of all banquet areas., • Interacts with banquet host or hostess to assure all needs are being met., • Supervises and sets up future events according to specifications, • Assures that state and local laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed. • Analyzes accurately situations requiring solutions and adopts an effective plan of action., • Notifies management of member and guest complaints., • Oversees breakdown of event, including clean-up activities and securing the facilities., • Completes other appropriate assignments made by the Banquet Manager. Including, but not limited to reset of room for future functions Physical Demands and Work Environment • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment

Job Description We are seeking a highly skilled and motivated Assistant General Manager to help lead the team at a fun and growing Casual Dining restaurant. As an Assistant General Manager, you will assist in overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, and driving business success. Responsibilities: • Collaborate with the General Manager in overseeing daily restaurant operations, including staffing, customer service, food and beverage quality, and financial performance., • Assist in hiring, training, and developing a team of passionate and dedicated employees, fostering a positive work environment, and ensuring exceptional service., • Monitor and maintain high standards of cleanliness, food safety, and sanitation, ensuring compliance with local health regulations., • Assist in managing inventory levels, placing orders, and optimizing costs while ensuring availability of high-quality ingredients and supplies., • Implement and enforce operational procedures and policies to maximize efficiency and productivity, including efficient table turnover and timely food preparation., • Monitor guest feedback and address customer concerns or complaints promptly and professionally, striving to exceed guest expectations and ensure customer satisfaction., • Collaborate with the General Manager to analyze financial reports, budgets, and forecasts, identifying areas for improvement and implementing corrective actions as needed. Job Benefits: • Competitive salary, • Direct Deposit, • 401K, • Comprehensive Health benefits, • Paid time off (PTO), • Excellent room for growth and advancement, • Employee Discounts Qualifications: • Minimum two (2) years of experience in an Assistant General Manager role within the casual dining or full-service restaurant industry., • Strong leadership skills, with the ability to motivate and manage a diverse team effectively., • Excellent customer service orientation, with a focus on providing memorable dining experiences., • In-depth knowledge of restaurant operations, including food and beverage preparation, inventory management, and financial analysis., • Strong problem-solving and decision-making abilities, with a track record of driving results and achieving business targets., • Exceptional communication and interpersonal skills, with the ability to engage with guests, team members, and stakeholders., • Proficient computer skills, including familiarity with restaurant management software and Microsoft Office applications., • Flexibility to work various shifts, including evenings, weekends, and holidays, as required in the restaurant industry. As part of our recruiting process, we may contact you regarding positions we feel are a good fit or engage with you via SMS text message. By clicking to submit your application, Superior Talent Source has your consent to communicate via SMS text message moving forward. #STSCompany DescriptionSuperior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States. Our recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace. Our recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service. Our success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish. Lastly, we know what it takes and how to match the right candidate to the right client.Superior Talent Source is a niche search agency specializing in executive placement nationwide with leading restaurants, hotels country clubs and resorts across the United States.\r\n\r\nOur recruiters have decades of experience in recruiting for the Hospitality industry, and they have built up an excellent network of relationships as well as a deep understanding of the marketplace.\r\n\r\nOur recruiter's expertise together with our approach is focused on finding the right fit for both candidate and client, whilst delivering a quality service.\r\n\r\nOur success is built on investing in relationships and doing it the right way. Going beyond phone calls and e-mails, taking the time to attend conferences, being active members of professional groups and social media. Getting to know clients and candidates on a personal level and supporting and nurturing the relationships we establish.\r\n\r\nLastly, we know what it takes and how to match the right candidate to the right client.

Job DescriptionJob Summary We are seeking a dedicated and experienced Shift Manager to oversee daily operations in our hospitality environment. The ideal candidate will have a strong background in customer service and team management, ensuring that our guests receive exceptional service while maintaining operational efficiency. This role requires a hands-on approach to leadership, with a focus on training development and adherence to food safety standards. Duties • Supervise and coordinate the activities of staff during shifts, ensuring high levels of customer satisfaction., • Manage daily operations of the hotel or bar, including overseeing food and beverage service., • Train and develop team members to enhance their skills and improve service quality., • Ensure compliance with food safety regulations and maintain cleanliness standards throughout the establishment., • Assist in budgeting and inventory management to optimize operational costs., • Address customer inquiries and resolve any issues promptly to maintain a positive guest experience., • Foster a collaborative team environment that encourages open communication and teamwork.Requirements, • Minimum of 1 year of experience at another pizza establishment, or 2+ years of experience in a similar role from any other recognized hospitality brand., • ServeSafe Certification is required., • Strong understanding of food safety practices and regulations., • Experience in training development and team management is essential., • Familiarity with inventory control., • Excellent communication skills with the ability to engage effectively with guests and staff alike. Join our team and be part of a fast-paced, supportive environment where great leadership and great pizza come together.

Job Description Position: Key Holder / Shift Supervisor Overview: The Key Holder / Shift Supervisor, reporting directly to the General Manager, is responsible for overseeing daily operations, managing non-management staff, and ensuring the smooth and efficient running of the restaurant. In the absence of the General Manager, the Key Holder / Shift Supervisor assumes full responsibility for maintaining operational standards, including adherence to the restaurant’s concept, health and safety guidelines, and financial performance metrics. Key Responsibilities: • Operational Oversight:, • Monitor daily restaurant operations to ensure high standards of product quality, customer service, and operational efficiency. Responsibilities include:, • Evaluating employee performance and managing staff workload., • Monitoring food and labor costs, sales performance, and budget adherence., • Overseeing food and beverage preparation, inventory management, and presentation standards., • Reviewing Redbook entries and manager’s logs to track operational performance., • Ensuring cash handling processes, including voids, comps, and drawer balances, are properly followed., • Health & Safety Compliance:, • Conduct regular inspections of restaurant facilities to ensure compliance with health, safety, and sanitation standards., • Staff Management & Development:, • Supervise and mentor non-management staff, providing guidance, training, and performance feedback., • Develop work schedules and assign tasks to ensure operational efficiency., • Lead recruitment efforts, including interviewing candidates and facilitating onboarding and training., • Conduct performance evaluations and assist with corrective actions when necessary., • Customer Service & Relations:, • Address customer concerns and complaints promptly to ensure customer satisfaction., • Foster positive relationships with customers, staff, vendors, and corporate personnel., • Assist in the resolution of operational issues and respond to inquiries related to food, beverages, and supplies., • Administrative & Reporting Duties:, • Maintain accurate records of employee performance, disciplinary actions, and other HR documentation., • Generate regular reports on restaurant performance, staffing levels, and operational issues for management., • Ensure timely and accurate completion of administrative tasks, including scheduling, payroll, and correspondence., • Operational Flexibility & Support:, • When necessary, step into roles such as food server, expediter, line cook, busser, or food runner to support restaurant operations., • Oversee the preparation and service of food according to company standards for quality, safety, and presentation., • Compliance & Standards:, • Ensure that the restaurant complies with all relevant federal and state regulations, company policies, and industry standards., • Maintain a clean and organized work environment, ensuring that all equipment and supplies are properly stored and maintained., • Other Responsibilities:, • Minimum of 1 year of relevant experience in a managerial or supervisory role within the hospitality industry., • Strong leadership, interpersonal, and communication skills, with the ability to interact effectively with team members, customers, and vendors., • Fluent in English (both spoken and written)., • Professional appearance and customer-friendly demeanor., • Ability to work long hours, including split shifts, as required., • Physical stamina to stand for extended periods and lift up to 25 lbs., • Flexibility to work varying shifts, including evenings, weekends, and holidays. BENEFITS WE OFFER • Medical, Dental and Vision Coverage, • Discounted Meals We are an equal opportunity employer and recognize the strength that diversity brings to the workplace.

Job DescriptionDescription: The Cook provides excellent quality of product and service to guests. This position is responsible for preparation, storage, and par stock of menu items and supplies. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. • One year experience following standard recipes., • Experience with chain food and retail outlet preferred., • High School diploma or equivalent, • Associates Degree preferred, • Food Handling certification preferred SUMMARY OF ESSENTIAL JOB FUNCTIONS • Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating., • Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted., • Must be able to stand for eight hours, bend, stretch, reach., • Must be able to communicate with other associates and/or guests. Requirements: REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: • Control of food costs, loss and usage guidelines, • Pars for shift usage, freezer pull, and line set up., • Proper food temperatures: hot above 140 F and cold 41 F., • Inventory, ordering and receiving and storing products., • Area shopping, dining, entertainment and travel directions to assist guest inquiries., • Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events. Skills: • Follow recipes for preparations, cooking serving, and storing., • Maintain organization of supplies, storage rooms, refrigerators and freezers., • Work as a team member Abilities: • Follow guidelines and recipes, • Maintain required logs, • Multi task, remain associate and guest service centric., • Effectively communicate with guest, department heads, associates and home office support staff., • Solve great issues with professionalism maintaining hospitable attitude., • Market and promote to increase exposure and sales. SPECIFIC RESPONSIBILITIES • Prepare and consistently maintain dining area and supplies in a guest ready atmosphere., • Close out shift by cleaning and restocking supplies for next day., • Maintain safety and security practices, have thorough knowledge of emergency procedures., • Ensure guests are provided with the highest quality product and service., • Maintain certification from a brand approved responsible vendor training program., • Other duties as assigned, that the associate is capable of performing when staffing necessitates. WORKING CONDITIONS/SPECIAL REQUIREMENTS • This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work., • Standing, walking for long periods of time while maintaining a friendly professional image., • May be required to work any day/shift, including weekends., • Spending long periods of time around appliances such as stoves, ovens, etc., which produce a hot working environment POSITIONS FOR POSSIBLE ADVANCEMENT • Food and Beverage Manager, • Restaurant Supervisor Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, eight unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Tournant Chef Responsibilities: • Manages the culinary services daily alongside the Executive Chef or Area Chef for the assigned clubhouse., • Effectively communicates the daily culinary objectives to the HOH staff, host/hostess and banquet captain, and club managers to ensure clear understanding and efficiency., • Maintains awareness of the food inventories within the standard specifications, including monthly inventory and daily data entry of invoices in inventory control system., • Responsible that food production is kept within the set quality standards and policies., • Prepares dishes that require skillful preparation such as roasts, stews, sauces and soups., • Assists in expediting during service if necessary., • Partners with the Executive Chef to create ideas for future goals and operational development., • Assures that all control procedures and policies are adhered to such as: Food Cost, Labor Cost, Security, Food Quality and posting the Nightly Food Utilization Sheet., • Always presents him/herself in the most professional manner showing leadership and self-control while working towards a common goal within the food and beverage operation., • Assists with interviewing, hiring, training and development, coaching, motivating and performance management of HOH employees., • Maintains responsibility as the acting sous chef in the event the sous chef is not available., • Participates in necessary or applicable continuing education opportunities yearly as directed by Executive Chef or manager., • Maintains a complete day-to-day knowledge of menu preparation and presentation., • Manages dating, labeling and covering all food items in walk in coolers and freezers., • Adheres to all health safety and security requirements in workstation., • Four or more years in proven chef experience required., • Minimum of 3 year of line supervisory or kitchen management required., • Proven ability to lead by example and foster mentoring relationships., • Must have valid driver’s license and be able to use personal vehicle for Club business., • High School Diploma or GED Required Tournant Chef Critical Skills: • Able to use tact and understanding when dealing with a variety of customer service problems, including stressful and highly emotional situations., • Ability to manage a diverse workload, prioritize and delegate in a fast-paced environment., • Understand and adhere to the food and beverage department’s P&L., • Operates with integrity and sound judgment., • Must have the willingness to provide exceptional service to members and desire to provide leadership to position the Club to achieve the mission., • Responds quickly and effectively to member or employee needs., • Possesses the skills to properly code and submit invoices for payment. Tournant Chef Physical Requirements: • Standing and walking up to 90% of shift., • Lifting, carrying and/or moving up to 50 pounds., • Pushing, pulling, bending, stooping, and upward reaching for 85% of shift., • Working on a computer 25% of the shift

Job Description Reports to: Food and Beverage Manager and Assistant Classification: Education and/or Experience: • Associate’s degree in culinary arts or business management., • Some food preparation and/or food service experience. Job Knowledge, Core Competencies and Expectations: • Ability to prepare and/or serve foods and beverages and supervise employees., • Ability to develop and maintain awareness of occupational hazards and safety precautions; skilled in following safety practices and recognizing hazards., • Knowledge and ability to perform required role during emergency situations. Job Summary (Essential Functions): Manage food and beverage service in the outlets. Provide informal and fast-food services. Maintain cleanliness. Supervise employees, order supplies, implement controls, and manage effectively to ensure that budgeted food, labor, supplies, and other cost goals are maintained. Job Tasks/Duties: • Provides food and beverage service according to the club’s standards., • Maintains cleanliness of production and service equipment and of production, storeroom, service, and other areas., • Ensures foods are held at safe storage temperatures., • Supervises personnel to assure highest productivity and conduct., • Maintains accurate payroll time records and reports., • Ensures that required revenue control procedures are consistently used., • Gives food prep assignments during off-peak periods, as needed., • Requisitions supplies from the club’s kitchen and storeroom and ensures proper transfer and storage., • Provides adequate display of garnishes and condiments on a “self-serve” basis., • Complies with applicable health, alcoholic beverage, fire, and other laws and requirements., • Inspects outlet facility to ensure that sanitation, safety, energy management, preventive maintenance, and other programs are in place in areas of responsibility., • Develops outlet’s budget and monitors to ensure that financial goals are attained., • Produces daily or meal-period revenue analysis and other point-of-sale (POS) reports., • Processes member billing; completes POS daily closeout., • Provides employee hour, schedule, payroll, tip pool, and other reports., • Makes product suggestions to staff to increase sales and heighten member satisfaction., • Assists with the production and service of food and beverage products, as necessary., • Hires, trains, supervises, schedules, and evaluates assigned staff., • Receives and resolves complaints applicable to the outlet., • Maintains and monitors an inventory of all outlet products, supplies, small equipment, and other items., • Develops and updates procedures manual for the assigned outlet., • Consistently complies with the club’s policies and procedures for the service of alcoholic beverages to members and guests., • Suggests menu additions based on member and guest requests., • Completes other appropriate assignments made by the Food and Beverage Director. Licenses and Special Requirements: • Food safety certification., • Alcoholic beverage certification. Physical Demands and Work Environment: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch, and twist or reach., • Push, pull, or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid, and noisy environment.

Job Description Server: Municipal Grand Hotel (opening May 2025) Pay: $6 + tips Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Director of Outlets, Head Bartender About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink – hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality. The Role Bartenders work to serve curated beverages to guests. They will also assist in all aspects of FOH, including running food and drink, clearing tables, and greeting guests. All bartenders will exemplify our core values, connecting with guests in a professional manner to ensure excellence in service. Bartenders report to General Managers, Floor Managers, Head Bartenders, Executive Sous Chefs, and the Director of Outlets and are expected to work in tandem with other Bartenders and Barbacks. What You Will Do Demonstrate the Core Values of Midnight Auteur: * Curiosity – We learn and improve through active observation. * A.B.K - We anticipate, prepare and execute with intention. * Communication – We remove barriers through purposeful communication. * Thoughtful – We engage with purpose and care. * Connection – We build relationships and host with intuition, empathy and transparency. Service Standards: * Cultivate a comprehensive knowledge of the food and beverage items and their preparation in all active spaces within the building * Provide a strong sense of knowledge and hospitality to our guests and your teammates * Show up for your shift on time and ready to work, dressed appropriately and with any tools pertaining to your position * Work toward a thorough knowledge of the Municipal Grand compendium and how to navigate EverNote * Maintain a comprehensive knowledge of our POS’ operation * Be capable of covering any server or support position when needed * Cultivate a comprehensive knowledge of our service standards and style as detailed by the Employee Manual * Comply with sanitation standards and procedures according to health and legal regulations * Maintain guest satisfaction by monitoring and evaluating food, beverage and service offerings; build relationships with regular guests; and maintain good relations with our neighborhood and industry community members * Use tact and good judgment when dealing with guest challenges and respond to patron needs with patience and courtesy * Ability to recognize an intoxicated patron and seek out management with any concerns about a patron that appears intoxicated * Report all guest complaints to management immediately and follow our five steps for * navigating guest complaints. Every negative comment/experience will be addressed by a manager so that no customer leaves unhappy * Be up to date on Slack, with particular attention to the Announcement Board and the * Host, Pre-Shift, and Product Updates channels, before you arrive for your shift * Maintain a reasonable response time for all Slack communication: a minimum of an answer to any correspondence before your next shift * Arrive to work every day with a positive attitude, a willingness to learn, and prepared for the shift * Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties and Responsibilities: * Check in with your teammates and the MOD upon arrival and before leaving to see if you can do anything for them * Monitor restaurant and kitchen flow regarding timeliness during service and assist when and where necessary * Complete weekly cleaning duties, in addition to opening and closing duties * Help to promote a safe and clean environment for co-workers, and guests; maintain the ABK mantra * Handle gift certificate transactions, fill out all pertinent documentation, and present to the guest * Focus on always continuing your education and into all facets of our operations, be it the Bar, Kitchen, Service, Coffee, and Tea programs * Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them Municipal Grand’s expectations, steps of service steps, and standards operating procedures. * Build relationships with regular guests; and maintain good relations with our neighborhood and industry community members * Act in a professional manner and represent Municipal Grand graciously whether you are in house, traveling, or at another local establishment * Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: * The physical demands for this position are seeing, hearing, speaking, reaching, * frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, * standing, for 4 to 8 hours, bending, and moving intermittently during working hours. * These physical requirements may be accomplished with or without reasonable * Accommodations Required Qualifications: * Previous experience in a bar/restaurant or hospitality setting * Ability to work in a fast-paced environment while maintaining composure * Strong multitasking and time management abilities * Attention to detail, ensuring accurate order-taking and payment processing * Outstanding communication skills with the ability to interact effectively with customers and team members * Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings * Patience and adaptability * Self-motivated and a team player Desired Qualifications: * Have 2-3 years of Server experience in a high-volume establishment * Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Benefits Highlight: * 50% Paid Medical, Dental and Vision Insurance * Ample Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions. Reporting Lines * The Server reports directly to all levels of management daily and collaborates with the leadership team as needed.

Job Description FOH Supervisor: Municipal Grand Hotel Pay: Hourly Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Front of House Manager About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink – hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality. The Role The Front of House Supervisor is responsible for the execution of all aspects of customer facing business operations and the management of all front of house staff including hiring, training, and onboarding in collaboration with the Front of House Manager. The front of house supervisor is active in service and guest facing, they build great relationships with new and repeat customers, work in both daytime and evening operations and have a firm grasp on all things Savannah. The FOH Supervisor has a strategic mindset to deliver exceptional dining experiences and hotel stays through hospitality, collaboration and creative problem solving. They will oversee the day to day food and beverage operations but will also work closely with the hotel team to surprise and delight guests in all spaces. In addition to being responsible for the execution of all day-to-day operations, they are active in training and educating, driving profitability and financial performance, staffing, and guest satisfaction. The Front of House Supervisor embodies our core values, connecting with guests and co-workers in a professional manner, ensuring excellence in service and responding quickly and thoughtfully to both staff and guest needs. What You Will Do Demonstrate the Core Values of Midnight Auteur: * Curiosity – We learn and improve through active observation. * A.B.K - We anticipate, prepare and execute with intention. * Communication – We remove barriers through purposeful communication. * Thoughtful – We engage with purpose and care. * Connection – We build relationships and host with intuition, empathy and transparency. Teamwork & Communication: * As a key ambassador for Midnight Auteur, the FOH Supervisor is expected to act in a professional manner and represent the hotel graciously whether you are in house, traveling on behalf of the company, or at industry events. * Maintain a reasonable response time for all communication. At minimum, a confirmation (by email, slack, text, or call) same day with a timeline regarding a full response. * Maintain a reasonable schedule with flexible availability, including days, nights, weekends, and holidays when necessary. * Weekly communication with staff (recaps): * VIP’s, hospitality opportunities, general “housekeeping” notes * The week ahead and the week past performance and highlights * Attend weekly Management Meetings in person or via phone * Weekly “Alignment” meeting with the Front of House Manager * Bi-Weekly “Alignment” call with F&B Management Team * Assist F&B Leadership with the organizations of special events, buyouts, off site events, etc. * Serve as the primary liaison between the culinary, bar, front-of-house teams and our guests to ensure seamless service execution. * Communicate effectively with all levels of management to forecast needs and resolve challenges. Service Standards: * Maintain patron satisfaction by monitoring, evaluating, and auditing beverage, food and service offerings; initiate patron program improvements; cultivate relationships with preferred patrons; maintain good community relations. * Maintain and oversee quality standards in drink preparation and service * Implement company policies and standard operating procedures (SOPs and Steps of Service) in tandem with the Front of House Manager; evaluate and improve such policies and SOPs. * Provide a strong sense of leadership in all Front of House (FOH) and Back of House (BOH) activities - coach, teach, delegate, lead. * Respond immediately and directly to all customer complaints. Every negative comment or reaction will be addressed by a manager and no customer leaves unhappy. * Daily monitoring of staff appearance, cleanliness, arrival time, tools etc. * Monitor restaurant, bar and kitchen flow regarding timeliness during business hours and assist when and where needed. * Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them MA’'s expectations, steps of service, and standard operating procedures. * Greet guests upon arrival, by name when possible and ensure all aspects of their visit are met and exceeded. Administrative Duties: * Ensure all equipment and facilities meet the highest standards of cleanliness, organization, and functionality. * Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. * Ensure we are maximizing labor hours for service and guest needs * Creation of daily and weekly cleaning duties as well as open and closing responsibilities for each culinary position. * Implementation of staff education (product knowledge and tastings, menu changes, service standards, purveyor visits, quizzes etc.). * Point of Sale Management * Engage in proactive relationships with our neighbors, hotel guests, vendors and repeat guests. * Responsible for writing, implementing, and grading tests and quizzes. * Maintaining organization of all guest facing spaces and service related storage areas., * Execute server, host, barista, support staff interviews, hiring, onboarding, and training in collaboration with the Front of House Manager. * Assist F&B Leadership Team in developing and implementing strategies to increase year over year sales. * Establish sanitation standards and procedures that comply with health and legal regulations with the advice of the company. Note: This job description is not intended to be an exhaustive list of all duties, responsibilities or qualifications associated with the job. Material and Equipment Directly Used * Knives and other sharp tools * Chemicals and other cleaning products * Raw and fresh foods * Necessary bar & kitchen equipment Working Environment/Physical Activities * Heavy lifting up to 50 lbs * Walk-in coolers and freezers * Trash and Recycling Access * Execution of service under various conditions of heat and stress Career Experiences * You have experience as a manager, host, or Maitre ‘d in an upscale cocktail bar, restaurant or luxury hotel for a minimum of one (1) year. * Bachelor’s degree: or related relevant years of experience is required. * Proficiency of the English language in reading, writing and verbal communication. Secondary language is great, but not required. * Technological literacy is a plus. Leadership Attributes * Leader of People: FOH Supervisor title implies a certain standing and status, but this rank must be earned daily. Inspires and earns respect through actions, not through a job title – both with team members and guests. * A Hands on Leader: Takes a hands on approach to training, coaching and accountability. Ready and willing to work alongside floor staff and other departments in service if and when necessary. * Hospitable: Has a passion for hospitality (both inside and outside of the hotel) - which is the “the friendly and generous reception and entertainment of guests, visitors, or strangers.” * Strong interpersonal skills: Able to develop rapport and find common ground with team members across all departments. Benefits Highlights * 50% Paid Medical, Dental and Vision Insurance * Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions. Reporting Lines * The FOH Supervisor reports directly to the Front of House Manager daily and collaborates with the leadership team as needed.

Job Description Reports to: Food and Beverage Director Education and/or Experience • High school diploma or GED required., • Two years of dining room supervisory experience in private club (preferred) Job Knowledge, Core Competencies and Expectations • Responsible for management of dining room service in the main clubhouse., • Maintains a high level of member contact throughout service hours., • Knowledge of and ability to perform required role during emergency situations. Job Summary (Essential Functions) Assure a high standard of appearance, hospitality and service in personnel and cleanliness of dining room. Ensures timeliness of food service. Supervise and train dining room staff. Manage within budgetary restraints. Develop and implement programs to increase revenues through repeat business and higher check averages. Job Tasks/Duties • Designs floor plans according to reservations., • Plans dining room set-up based on anticipated guest counts and client needs., • Takes reservations, checks table reservation schedules and maintains reservations log., • Greets and seats members and guests., • Inspects dining room employees to ensure that they are in proper and clean uniforms at all times., • Hires, trains, supervises, schedules and evaluates dining room staff., • Performs daily POS closeout and tip distribution requirements (if applicable). Verifies proper distribution of tips and hours for employees and submits to Payroll Office., • Receives and resolves complaints concerning dining room service., • Serves as liaison between the dining room and kitchen staff., • Assures that all side-work is accomplished and that all cleaning of equipment and storage areas is completed according to schedule., • Directs pre-meal meetings with dining room personnel; relays pertinent information such as house count and menu changes, special member requests, etc., • Assures the correct appearance, cleanliness and safety of dining room areas, equipment and fixtures; checks the maintenance of all equipment in the dining room and reports deficiencies and maintenance concerns., • Makes suggestions about improvements in dining room service procedures and layout., • Trains staff on all aspects of the POS system., • Assures that the dining room and other club areas are secure at the end of the business day., • Maintains an inventory of dining room items including silverware, coffee pots, water pitchers, glassware, flatware and china, salt and pepper holders, sugar bowls and linen and ensures that they are properly stored and accounted for. • Develops and maintains the dining room reservation system., • Develops and implements an ongoing marketing program to increase dining room business., • Utilizes computer to accurately charge members, create forecast and revenue reports and write correspondence., • Develops and continually updates and refines policy and procedure manuals for service staff to increase quality and to control costs., • Assists in service and tableside cookery, as needed., • Attends scheduled staff meetings. ., • May serve as club’s opening and closing manager or manager on duty., • Works with Executive Chef to update, review and print weekly menu changes., • Assists in developing wine lists and beverage promotions., • Tracks wine sales., • Assures that local and state laws and the club’s policies and procedures for the service of alcoholic beverages are consistently followed., • Performs other appropriate assignments and projects as required by the Food and Beverage Director. Licenses and Special Permits • Alcoholic beverage certification., • Food safety certification. Physical Demands and Work Environment: • Required to stand for long periods and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach., • Push, pull or lift up to 50 pounds., • Continuous repetitive motions., • Work in hot, humid and noisy environment.

Job Description The Landings Golf and Athletic Club is a private luxury residential club on Skidaway Island dedicated to providing members with an active lifestyle through resort-class amenities. Located 12 miles from historic Savannah, our Club offers members access to six championship golf courses, two marinas, 31 tennis courts, 15 pickleball courts, eight bocce courts, ten unique dining venues, five clubhouses, five swimming pools and a 52,000 sq. ft., wellness center. At The Landings Golf and Athletic Club, we place special importance on professionalism, courtesy, integrity, and teamwork. Our team of service professionals are the most important asset of our organization, and every contribution they make has a direct impact on our success. We are devoted to providing the best work experience and benefits possible for our team members through the below offerings. Come join our team on the Island of Much More! Food & Beverage Restaurant Manager Job Responsibilities: • Greets and communicates with all members in a warm, courteous, and prompt manner and ensures all employees act in similar fashion., • Ensures prompt and courteous service to members by all employees of the department., • Monitors clubhouse employees to ensure they provide service in accordance with the standards and safety and health codes and takes action to correct deficiencies., • Maintains effective communication, gives direction, support, timely feedback, and recognition of performance., • Evaluates work procedures, reviews standards, and identifies methods for increasing efficiency and/or effectiveness., • Responds proactively to any needs that arise from members, employees, or guests., • Conducts monthly departmental meetings and daily pre-shifts communicating pertinent information to employees, such as sales guests and menu changes., • Develops and implements cost saving and profit enhancing measures., • Monitors labor costs daily., • Resolves member complaints., • Communicates clearly and efficiently with employees, receives information and feedback from employees, and acts based on observations and information received across all levels within the organization., • Complies with and reinforces departmental uniform and grooming standards., • Ensures all employees are properly trained and certified and have tools and equipment needed., • Assists in the development and implementation of new menus and local marketing programs., • Inspects and monitors cleanliness of entire club and complies with safety and health code regulations., • Completes alcohol awareness and food safety programs successfully within 30 days of hire., • Administers schedules, employee performance evaluations and coaching and counseling sessions as appropriate., • Maintains high visibility within the clubhouse., • Represents the club with the utmost of professionalism., • Provides a role model for all staff in appropriate workplace behavior and conduct., • Complies with departmental and Club policies and procedures and ensures staff compliance with the same., • Must be a minimum of eighteen (18) years of age., • Progressive experience within restaurants, hotel/resort environment is highly preferred., • Previous experience in recommending, serving and knowledge of fine wines and liquors is highly recommended and preferred., • Standing and/or walking 90% of workday., • Lifting, carrying and/or moving from 1 pound up to 50 pounds for 25% of workday., • Pushing, pulling, bending, stooping, and upward reaching for 85% of workday., • Working on a computer 25% of workday.

Job DescriptionDescription: Provides excellent guest service in an efficient, courteous professional manner; follow LBA standards of friendly hospitality while adhering to guidelines and procedures. Execute selling strategies to enhance the hotel revenue. Responsible for the total front office operations: Acts as Manager on Duty as needed, responds immediately to guest requests, represents the hotel in the morning and afternoon hours, maintains thorough communication with management staff. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. • Experience in service, sales, telesales or guest relations type of industry preferred, • Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating., • Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted., • Must be able to stand for eight hours, bend, stretch, reach., • Must be able to see and hear. Knowledge: • Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts., • Frequent Stay Program, • Reservations procedures including cancellations and “walking” guest, • Phone etiquette and answering procedures, • Area shopping, dining, entertainment and travel directions to assist guest inquiries., • Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events., • Computer literate to thoroughly operate property management system: post charges, compute bills, collect payment and make change., • Proficient in written and verbal English, • Multi task, remain associate and guest service centric., • Communicate with guests, co-workers receiving and transmitting mail, phone and written messages and relay pertinent information using communication log books., • Greet and register guests, provide room assignments, maintain guest privacy, and accommodate special request when possible., • Promote and sell services/amenities of the hotel., • Promote repeat business by offering to take future reservations and providing recommendations for alternate same brand-type products., • Be aware of potential sales leads and contacts thorough guest interaction. Report information to the appropriate individual., • Keep housekeeping and other departments informed of any special requests, late check-outs, and special needs areas., • Check all credit cards for validity before the end of the shift., • Learn and utilize PMS., • Ensure all cash, check and miscellaneous departments are in balance at shifts end., • Assist in other areas: F & B, cleanliness of property wherever assistance is needed for guest satisfaction., • Help maintain a clean and professional lobby, dining area; dusting vacuuming, cleaning tables, etc., • Have a thorough working knowledge of emergency procedures., • Practice safety standards at all times and be alert to hazardous conditions. Report or correct any hazardous conditions immediately., • Report any unusual occurrences or request to the manager., • Maintain certification from a responsible, • Utilize Service Recovery Log and other necessary communication logs from shift to shift., • Maintain stock/cleanliness in the market area., • Where applicable, follow approved laundry procedures, ensure understanding of operation of washers and dryers. Assist with folding linen accord to proper standards., • This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work., • Standing, walking for long periods of time while maintaining a friendly professional image., • Assistant General Manager, • Guest Service Manager The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Job DescriptionDescription: Provides excellent guest service in an efficient, courteous professional manner; follow LBA standards of friendly hospitality while adhering to guidelines and procedures. Execute selling strategies to enhance the hotel revenue. Responsible for the total front office operations: Acts as Manager on Duty as needed, responds immediately to guest requests, represents the hotel in the morning and afternoon hours, maintains thorough communication with management staff. PREREQUISITES Company associates have access to guestrooms and property. As such, character traits of honesty and trustworthiness are essential to this position and must be displayed at all times. Per company policy, potential associates must pass appropriate security clearances. • Experience in service, sales, telesales or guest relations type of industry preferred, • High school diploma or equivalent of same SUMMARY OF ESSENTIAL JOB FUNCTIONS • Must be able to perform major life activities: Standing, lifting, bending, learning, reading, concentrating, thinking, and communicating., • Must be able to push or pull 60 pounds unassisted and lift and/or carry 30 pounds unassisted., • Must be able to stand for eight hours, bend, stretch, reach., • Must be able to see and hear., • Must be able to communicate with other associates and/or guests. Requirements: REQUIRED KNOWLEDGE, SKILLS AND ABILITIES Knowledge: • Entire property, staff, services, hours of operation, type of rooms, locations, rates, discounts., • Frequent Stay Program, • Reservations procedures including cancellations and “walking” guest, • Phone etiquette and answering procedures, • Area shopping, dining, entertainment and travel directions to assist guest inquiries., • Daily hotel operations, check daily events, bulletin boards and be up to date on changes, new procedures and events., • Manager on Duty functions when necessary or as scheduled Skills: • Computer literate to thoroughly operate property management system: post charges, compute bills, collect payment and make change., • Proficient in written and verbal English, • Problem solving and conflict resolution skills Abilities: • Multi task, remain associate and guest service centric., • Communicate with guests, co-workers receiving and transmitting mail, phone and written messages and relay pertinent information using communication log books., • Assist with guest issues with professionalism, maintaining hospitable attitude SPECIFIC RESPONSIBILITIES • Greet and register guests, provide room assignments, maintain guest privacy, and accommodate special request when possible., • Promote and sell services/amenities of the hotel., • Promote repeat business by offering to take future reservations and providing recommendations for alternate same brand-type products., • Be aware of potential sales leads and contacts thorough guest interaction. Report information to the appropriate individual., • Keep housekeeping and other departments informed of any special requests, late check-outs, and special needs areas., • Check all credit cards for validity before the end of the shift., • Learn and utilize PMS., • Ensure all cash, check and miscellaneous departments are in balance at shifts end., • Assist in other areas: F & B, cleanliness of property wherever assistance is needed for guest satisfaction., • Help maintain a clean and professional lobby, dining area; dusting vacuuming, cleaning tables, etc., • Have a thorough working knowledge of emergency procedures., • Practice safety standards at all times and be alert to hazardous conditions. Report or correct any hazardous conditions immediately., • Report any unusual occurrences or request to the manager., • Maintain certification from a responsible, • Utilize Service Recovery Log and other necessary communication logs from shift to shift., • Maintain stock/cleanliness in the market area., • Where applicable, follow approved laundry procedures, ensure understanding of operation of washers and dryers. Assist with folding linen accord to proper standards., • Other duties as assigned, including assisting in other departments such as laundry, housekeeping or food and beverage. WORKING CONDITIONS/SPECIAL REQUIREMENTS • This position requires a physical presence at the hotel and is not conducive of telecommuting or remote work., • Standing, walking for long periods of time while maintaining a friendly professional image., • May be required to work any day/shift, including weekends. POSITIONS FOR POSSIBLE ADVANCEMENT • Assistant General Manager, • Guest Service Manager, • Guest Service Supervisor Disclaimer The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. All personnel may be required to perform duties outside of their normal responsibilities from time to time as needed.

Job Description Barback: Municipal Grand Hotel (opening May 2025) Pay: $6 + tips Management Company: Midnight Auteur Sector: Luxury Independent Hotel Property Description: 44 rooms, a restaurant, two bars, a pool, and delicious cocktails from the founders of Death & Co and The Ramble Hotel Reports to: Director of Outlets, Head Bartender About Midnight Auteur Midnight Auteur was born from the successful partnership between The Ramble Hotel in Denver and Death & Co, which began almost six years ago when the storied bar opened its second location in the lobby of The Ramble Hotel. Our new hospitality company was created with a shared intention among founders to build and operate hotels that immerse guests fully and seamlessly between social spaces and retreats – offering a setting fit for both celebration and sanctuary. The cocktail anchored experience at The Ramble Hotel, one in which the lobby is interchangeable with the bar, resulted in numerous accolades and awards, including Esquire’s Best Bars in America in 2019, North America’s 50 Best Bars in 2022 and noted by Condé Nast Traveler as ‘the hotel for people who are sick of other hotels.’ As a company, we hold a deep and obsessive reverence for the all-day lobby bar, which is the foundation of Midnight Auteur. We love immersing our team and guests in a vibrant, celebratory experience that only a hotel lobby bar can appropriately capture. We're passionate about the community created and the hospitality shared over a coffee or cocktail while remaining equally committed to providing a luxury respite for our hotel guests. Altogether, the Midnight Auteur team is passionate about actively evolving hotel, cocktail, and culinary culture, being a progressive and forward-thinking operator, and positively impacting its communities. We look forward to hearing from you! Cheers Our Purpose We create meaningful experiences and connect people through modern classic hotels, anchored by vibrant bars and restaurants. Our Niche We operate luxury, independent hotels. We aim to attract guests (and employees) who appreciate great design, food and drink – hosted within a vibrant environment, rich with local culture and accompanied by warm hospitality. The Role Bartenders work to serve curated beverages to guests. They will also assist in all aspects of FOH, including running food and drink, clearing tables, and greeting guests. All bartenders will exemplify our core values, connecting with guests in a professional manner to ensure excellence in service. Bartenders report to General Managers, Floor Managers, Head Bartenders, Executive Sous Chefs, and the Director of Outlets and are expected to work in tandem with other Bartenders and Barbacks. What You Will Do Demonstrate the Core Values of Midnight Auteur: * Curiosity – We learn and improve through active observation. * A.B.K - We anticipate, prepare and execute with intention. * Communication – We remove barriers through purposeful communication. * Thoughtful – We engage with purpose and care. * Connection – We build relationships and host with intuition, empathy and transparency. Service Standards: * Greet guests warmly, genuinely, and with a smile eye contact * Provide an exceptional guest experience from the moment they walk in the door to the moment they leave * Serve alcoholic beverages only to guests over 21-years of age. Check ID’s at every table, without exception. Get your manager involved with any questions * Control the amount of alcohol served, so that guests do not become over-intoxicated * Have a complete knowledge of the food and beverage items and preparations * Know and use the service guidelines outlined in the service manual * Have a comprehensive knowledge of modern classic as well as popular cocktails * Make sure bar is fully stocked on arrival and continuously restocked throughout your shift * Maintain a neat and properly organized mise en place throughout your shift * Perform table/bar maintenance throughout the shift, including crumbing, keeping waters full, clearing resetting serving ware etc. * Know the table numbers and position numbers in all sections * Communicate with hosts about how the bar is handling the flow of service * Treat the Bar Lab with the respect it deserves, make sure it is clean and organized throughout the night * Clean and polish glassware and silverware * Ensure that mise trays are consistently stocked * Use tact and good judgment when dealing with guest challenges and respond to patron needs with patience and courtesy * Ability to recognize an intoxicated patron and seek out management with any concerns about a patron that appears intoxicated * Report all guest complaints to management immediately and follow our five steps for * navigating guest complaints. Every negative comment/experience will be addressed by a manager so that no customer leaves unhappy * Catch up on all internal communication via Slack before your shift * Approach each shift with a positive attitude, a willingness to learn and ready to contribute to the team’s overall goals * Always check in with any staff working in your respective space on arrival, see if you can help with anything before beginning your assigned duties * Complete other duties as assigned by management * Ask for help when you need it; asking for help is a sign of strength, not a sign of weakness Additional Duties and Responsibilities: * Check in with bartenders regularly * Attend mandatory quarterly staff meetings * Work with Head Bartender to continuously improve standard operating procedures * Update knowledge and skills by participating in staff training opportunities * Help to promote a safe and clean environment for co-workers, and guests. Maintain the ABK mantra. * Have a focus on always continuing your education and in all facets of our business. * Assist in training new hires by guiding them through training trails, answering their questions, providing workflow advice, and teaching them MA’s expectations, steps of service steps, and standards operating procedures. * Build relationships with regular guests; and maintain good relations with our neighborhood and industry community members * Act in a professional manner and represent Death Co / Gin Luck graciously whether you are in house, traveling, or at another local establishment * Follow all rules, policies, procedures and conditions of employment, including those outlined in the Employee Handbook Physical Demands: * The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations Required Qualifications: * Previous experience in a bar or hospitality setting * Excellent customer service skills, with the ability to create a welcoming and friendly atmosphere for customers * Attention to detail and the ability to maintain consistency in beverage quality and presentation * Outstanding communication skills with the ability to interact effectively with customers and team members * Flexibility in working hours, including early mornings, evenings, weekends, and holidays; and time for All Staff meetings and tastings * Patience and adaptability * Self-motivated and a team player Desired Qualifications: * Have 1-2 years of Barback experience in a high-volume establishment * Have sufficient skills, knowledge and personality to provide a memorable experience for our patrons Benefits Highlight: * 50% Paid Medical, Dental and Vision Insurance * Ample Paid-Time-Off * Eligible to participate in the company 401k program. The company does not currently match contributions. Reporting Lines * The Barback reports directly to all levels of management daily and collaborates with the leadership team as needed.

Scan, handle and move merchandise efficiently and safely, including frequently lifting or moving product up to 10 pounds and occasionally lifting or moving merchandise up to 44 pounds without additional assistance from others. Scan and bag all guest items efficiently, accurately and in compliance wi

Perks include: Competitive hourly pay starting at $17/hour Employee dining discounts Supportive, experienced leadership Opportunities to grow your culinary skills in a refined and rewarding setting Responsibilities Attendance and Punctuality are of utmost importance Work closely with our Executive C

Support guest services such as back-up cashier, and digital fulfillment processes (such as picking and packing orders or delivering pickup orders to guests) and maintain compliance culture while executing those duties, such as federal, state, and local adult beverage laws. Scan, handle and move merc

All positions must strive to support WFM core values and goals, promote national, regional, and store programs and initiatives, and ensure adherence to all applicable health and safety regulations including Food Safety and regulatory duties required in the department. Ensures a fresh and appealing d

Scan, handle and move merchandise efficiently and safely, including frequently lifting or moving merchandise up to 44 pounds without additional assistance from others. The general merchandise and food sales team leads inbound, outbound, replenishment, and promotional signing processes for all genera

We have also been committed from the very beginning to providing health care benefits for all of our full-time employees, a 401-K, PTO and an empathetic work environment that provides our team with the peace of mind that allows them, in turn, to be committed to excellence in all facets of food, beve

The Assistant Manager is responsible for supporting the Store Manager in the various tasks involved in the overall operation of a store, ensuring maximum sales and profitability by developing staff, controlling expenses and shrinkage as well as all aspects of merchandising and inventory control in a

The Melting Pot - 232 E Broughton St - [Line Cook / Kitchen Staff / FT & flexible PT schedules available] - As a Prep Cook @ The Melting Pot, you'll: Follow all of the company's specifications and procedures to ensure Perfect Food; Follow and uses all food safety procedures and logs; Follow all food

As a Prep Cook you will: Be responsible for assisting in food preparation, including chopping vegetables, preparing sauces, and portioning ingredients, to support the efficient operation of the kitchen; Operate kitchen equipment such as knives, slicers, mixers, and food processors safely and efficie

The Store Manager oversees and is accountable for the operation of a store, ensuring maximum sales and profitability through controlling expenses, shrinkage, human resources management as well as all aspects of merchandising and inventory control in adherence with all Company policies and procedures

Jim 'N Nick's BBQ - 147 Traders Way - Responsibilities: Coordinate, organize, and prepare scratch made food items according to the recipes, standards and procedures; Responsibilities include ensuring proper measurements, ingredients, shelf lives and maintaining high food quality; We Offer:. Note: ke

The Assistant Manager is responsible for supporting the Store Manager in the various tasks involved in the overall operation of a store, ensuring maximum sales and profitability by developing staff, controlling expenses and shrinkage as well as all aspects of merchandising and inventory control in a

Chilis - 7805 Abercorn Street - Responsibilities: Properly execute all recipe procedures; Prepare a variety of foods with different methods of preparation; Follow company safety and sanitation policies and procedures; Complete assigned prep work to stock and set-up stations.

Golden Nugget - - Responsibilities: Prepare and cook menu items as part of a fast-paced kitchen team.

Chilis - 270 Pooler Parkway - Responsibilities: Properly execute all recipe procedures; Prepare a variety of foods with different methods of preparation; Follow company safety and sanitation policies and procedures; Complete assigned prep work to stock and set-up stations; Fast hiring process.

Chilis - 7805 Abercorn Street - Responsibilities: Properly learn and execute all of our recipe procedures; Maintain cleanliness throughout kitchen; Follow company safety and sanitation policies and procedures; Communicate ticket times to Team Members; Keep food orders flowing continuously from the k

Oak View Group - - Responsibilities: Provide high quality, fresh food products in a timely manner for delivery to guests; Prepares hot and cold foods following company recipes and portioning requirements; Participates as a team player with responsibilities related to preparation, service, and deliv

Jim 'N Nick's BBQ - 7822 Abercorn Street - Responsibilities: Assist in line cooking operations to prepare and serve high-quality barbecue dishes for guests daily.

Outback Steakhouse - - Responsibilities: Following established food safety guidelines, recipes, standards, and procedures; Maintaining a clean and food-safe environment; Passionately preparing, portioning, and/or cooking food items according to quality specifications; Assessing ingredients and item

Longhorn Steakhouse - - Responsibilities: Prepares high quality food items to order; Follows recipes and presentation guidelines; Ensures proper food safety and sanitation standards.

Olive Garden - - Responsibilities: Own the kitchen line by delivering high-quality meals efficiently during peak service.