Front house restaurant jobs in United States

~~~THIS JOB IS COMMISSION + RESIDUAL (PASSIVE INCOME) IT IS NOT SALARIED~~~ If you are in love with the restaurant/bar industry but are tired of the stress, working long hours on nights/weekends/holidays, missing time with friends and family and tired of being on your feet - this really is the perfect opportunity. We are a leading finance and technology provider of Point of Sales systems (POS) & Payments. We provide a revolutionary and disruptive POS technology - which has resulted in successfully serving tens of thousands of businesses across the nation. As part of our new initiative we are revamping our New York sales force and looking for candidates with prior restaurant experience. We are looking for candidates with at least 1+ years in restaurant/bars. Restaurant Management/ Restaurant Consultant experience is a plus. Working Knowledge Needed: Front & Back of the House Backoffice Reporting - Financial Overview, Labor, Food/Bev, Server, P-Mix Reports and Mgmt. General Knowledge of Technology Professional Telephone Etiquette Mindset: Must be looking for a Career, not a job. Must be highly motivated, success driven and dedicated. Team Player with a Growth Mindset Ability to relate Restaurant Knowledge & Experiences to POS Client Compensation: You are compensated 3 ways - This is unprecedented in the Industry. Large Upfront Commissions Bonus Structure Profit Sharing ( Residual 35% split) This compensation will be in the $1,000s and can be in the $10,000s per month. ***Residual income has no cap. Sky is the limit. Commission : The maximum profitability bonus is $3,000 in commission per merchant location. 10 month payout and includes a $1,500 up-front payment. This depends on the accounts profitability. Benefits: Profit Sharing Travel reimbursement Schedule: Monday-Friday Supplemental pay types: - Bonus opportunities - Commission pay - Signing bonus

We are seeking a highly skilled and passionate Executive Chef to lead our kitchen team at [Restaurant Name]. As the Executive Chef, you will be responsible for overseeing the culinary operations, creating and executing innovative menus, managing kitchen staff, ensuring food quality and consistency, and maintaining a clean and efficient kitchen environment. You will work closely with management to meet the restaurant’s financial goals while delivering exceptional dining experiences. Key Responsibilities: Menu Development: Create and design seasonal and innovative menus that align with the restaurant’s concept and clientele. Develop recipes, design plating, and ensure dishes are executed to perfection. Kitchen Management: Oversee daily kitchen operations, ensuring that food is prepared, cooked, and presented to the highest standards. Supervise and guide kitchen staff to maintain quality and consistency. Staff Leadership: Hire, train, and manage kitchen staff, including sous chefs, line cooks, prep cooks, and dishwashers. Provide ongoing training and feedback to maintain a high level of culinary expertise. Inventory & Ordering: Manage inventory and ordering of food, beverages, and kitchen supplies. Ensure proper storage, rotation, and quality control of ingredients to minimize waste and maximize cost-efficiency. Quality Control: Ensure the highest standards of food quality, taste, and presentation are met consistently. Conduct regular taste tests and quality checks to ensure dishes meet expectations. Cost Control: Monitor food and labor costs to ensure the kitchen operates within budget. Implement strategies to reduce waste, maximize efficiency, and optimize profitability. Health & Safety Compliance: Maintain a clean, safe, and sanitary kitchen environment. Ensure all kitchen staff adhere to health and safety regulations, including food safety and sanitation protocols. Collaboration: Work with front-of-house management to ensure seamless communication between the kitchen and service staff. Collaborate with the restaurant manager to plan special events, catering, and seasonal promotions. Customer Interaction: Occasionally interact with guests to receive feedback and ensure customer satisfaction. Make adjustments to menu offerings based on guest preferences or dietary restrictions. Qualifications: Proven experience as an Executive Chef, Head Chef, or in a similar culinary leadership role in a high-end restaurant or hotel. Culinary degree or equivalent experience in a professional kitchen. Extensive knowledge of culinary techniques, kitchen equipment, and food preparation. Strong leadership, organizational, and communication skills. Experience in menu creation, food costing, and inventory management. Ability to work in a high-pressure, fast-paced environment. Creative and innovative approach to food and presentation. Strong understanding of food safety and sanitation practices. Ability to manage budgets and financial goals. Flexible schedule, including availability for nights, weekends, and holidays. Benefits: Competitive salary and performance-based bonuses. Opportunity to lead and shape the culinary vision of the restaurant. Professional development opportunities, including training and culinary workshops. Employee discounts on food and beverages. Health benefits and paid time off (for eligible positions). A collaborative and supportive team environment.

We are looking to hire an experienced, diligent, friendly pizza maker/chef for our front of house operation

Job Summary We are seeking an experienced and dynamic General Manager to oversee the daily operations of our establishment. The ideal candidate will have a strong background in the food service and hospitality industry, with a proven track record in managing teams, budgeting, and ensuring exceptional customer service. The General Manager will be responsible for creating a positive work environment while driving operational excellence and profitability. Responsibilities Lead and manage all aspects of the restaurant operations, ensuring adherence to company standards and policies. Develop and implement effective budgeting strategies to optimize financial performance. Oversee kitchen operations, including menu planning, food preparation, and quality control to maintain high culinary standards. Train, develop, and supervise staff to enhance their skills and ensure top-notch service delivery. Foster a positive team culture that promotes collaboration, accountability, and employee engagement. Monitor customer feedback and implement improvements to enhance guest satisfaction. Ensure compliance with health and safety regulations within the kitchen and dining areas. Manage inventory levels and order supplies as needed to maintain operational efficiency. Collaborate with marketing teams to promote special events and drive business growth. Qualifications Proven experience in a management role within the food service or hospitality industry. Strong knowledge of budgeting processes and financial management principles. Experience in culinary operations with a focus on quality food service delivery. Excellent supervisory skills with the ability to motivate and develop team members. Familiarity with quick-service fast food restaurant operations is a plus. Strong communication skills, both verbal and written, with an emphasis on customer interaction. Ability to work in a fast-paced environment while maintaining attention to detail. A background in bartending or hospitality management is desirable but not required. Join our team as we strive for excellence in every aspect of our operation! Job Type: Full-time Pay: $17.00 - $20.00 per hour Benefits: Employee discount Flexible schedule Paid training Shift: Day shift Evening shift Night shift Experience: Food service: 2 years (Required) Restaurant experience: 2 years (Required) Management: 2 years (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Overnight Shift (Preferred) Work Location: In person

~~~THIS JOB IS A SALARY POSITON +COMMISSION~~~ If you are in love with the restaurant/bar industry but are tired of the stress, working long hours on nights/weekends/holidays, missing time with friends and family and tired of being on your feet - this really is the perfect opportunity. We are a leading finance and technology provider of Point of Sales systems (POS) & Payments. We provide a revolutionary and disruptive POS technology - which has resulted in successfully serving tens of thousands of businesses across the nation. As part of our new initiative we are revamping our New York sales force and looking for candidates with prior restaurant experience. We are looking for candidates with at least 1+ years in restaurant/bars. Restaurant Management/ Restaurant Consultant experience is a plus. Working Knowledge Needed: Front & Back of the House Backoffice Reporting - Financial Overview, Labor, Food/Bev, Server, P-Mix Reports and Mgmt. General Knowledge of Technology Professional Telephone Etiquette Mindset: Must be looking for a Career, not a job. Must be highly motivated, success driven and dedicated. Team Player with a Growth Mindset Ability to relate Restaurant Knowledge & Experiences to POS Client Requirement: - 1 year outside sales experience - 1 year experience working in a restaurant Compensation: Large Upfront Commissions Bonus Structure Salary: $4,000/mo Commission : The maximum profitability bonus is $3,000 in commission per merchant location. 10 month payout and includes a $1,500 up-front payment. This depends on the accounts profitability. Benefits: Profit Sharing Travel reimbursement Schedule: Monday-Friday Supplemental pay types: - Bonus opportunities - Commission pay - Signing bonus

Job Summary: As the General Manager (GM) at Kuu Ramen, you will oversee daily operations, ensure exceptional customer service, and manage both front- and back-of-house teams. You’ll be responsible for increasing revenue, optimizing efficiency, and fostering a positive, high-energy work environment. Key Responsibilities: ✅ Operational Management: Oversee daily restaurant operations, ensuring smooth service and high standards. ✅ Team Leadership: Recruit, train, and motivate staff to maintain a positive work culture. ✅ Customer Experience: Ensure every guest has an outstanding dining experience. Handle feedback and resolve issues promptly. ✅ Financial Performance: Manage budgets, monitor P&L, control costs, and drive revenue through sales strategies. ✅ Marketing & Promotions: Work with the team to develop promotions, social media campaigns, and partnerships to attract customers. ✅ Inventory & Vendor Relations: Maintain inventory control, negotiate with suppliers, and ensure quality ingredients. ✅ Compliance & Safety: Ensure adherence to health, safety, and food regulations. Qualifications & Skills: ✔️ 2+ years of restaurant management experience, preferably in fast-casual or full-service dining. ✔️ Strong leadership, problem-solving, and communication skills. ✔️ Experience in staff training, scheduling, and performance management. ✔️ Knowledge of cost control, budgeting, and P&L analysis. ✔️ Passion for Japanese cuisine and hospitality is a plus! ✔️ Ability to thrive in a fast-paced environment and handle high-volume service.

We are looking for a professional with proven leadership skills and expertise in pizzeria operations. The ideal candidate should have extensive knowledge of both front-of-house and back-of-house operations, demonstrate effective staff management capabilities, and oversee inventory control. Additionally, the candidate should possess experience in advertising and marketing to successfully manage and run the establishment.

Vegan On The Fly is a fast growing quick service restaurant with the focus on offering friendly, affordable, and enjoyable plant based eats while veganizing staple NY dishes. Our menu offers 4 types of protein which consist of Seitan, Vegan Chicken, Homeade Falafel, and Impossible Kefta. These protein options can be served in many ways such as in a Gyro, Loaded Fries, Salad, Platters or Signature sandwiches. As a Front Of House Team Member you will be resposible for maintaining and operating the kitchen in a fast pace enviroment, as well as keeping all surfaces and kitchen area within NYC Health Code. The Job consists of the following: Learning the full menu and understanding the beneifts of plant based diet as well as all dietary restrictions ( GF,SF) Operate Line cook equipment. Flat Top Griddle, Burner Range, Fyer. You will cook all the meats and cook all menu items Operate Sandwich/Deli Table station. Prepare all menu items as per customer requests, and put final touches and sauces. Work with other team members fullfilling all orders in a fast, effecient manner. Clean down surfaces Great customers and work the cash register. Accepting payments in Credit card, and cash as well as assisting all customers with any questions or concerns Ensure a high quality of customer service To be the point of contact for customer enquiries To ensure the front of house area looks presentable and tidy at all times Job Types: Full-time, Part-time Pay: $17.00 - $20.00 per hour Benefits: Employee discount Flexible schedule Paid sick time Paid training Shift: 10 hour shift 8 hour shift Evening shift Morning shift Application Question(s): Have you worked in a Vegan Restaurant of have knowledge of Vegan Cuisine ? Experience: Customer service: 4 years (Required) Line Cook: 3 years (Required) Language: English (Required) License/Certification: NYC Food Protection Certificate (Required) Shift availability: Night Shift (Required) Day Shift (Required) Work Location: In person

Nan Xiang Xiao Long Bao has been selected as Michelin-recommended Shanghainese food for 9 consecutive years since 2007 and has been featured on various media and websites such as New York Magazine, Eater, Gothamist, Grub Street, Serious Eats and many more as “The City’s Best Soup Dumplings”. We are seeking a friendly and efficient Host/Cashier to join our dynamic team. In this role, you will be the first point of contact for our guests, ensuring they feel welcomed and valued. Your responsibilities will include managing guest seating, taking orders, and processing payments while providing exceptional customer service in a fast-paced environment. If you have a passion for hospitality and enjoy working with people, this is the perfect opportunity for you. Responsibilities Greet guests warmly upon arrival and manage their seating arrangements. Provide menus and explain daily specials to guests. Take food and beverage orders accurately and efficiently. Process transactions using POS system, ensuring accuracy in billing. Address guest inquiries and provide assistance as needed to enhance their dining experience. Maintain cleanliness and organization of the front-of-house area. Collaborate with kitchen staff to ensure timely service of orders. Handle guest complaints professionally, striving for resolution to ensure satisfaction. Skills Previous experience in a restaurant or hotel setting is preferred. Strong guest relations skills with a focus on customer service excellence. Excellent phone etiquette for handling reservations and inquiries. Familiarity with POS or similar point-of-sale systems is a plus. Ability to work in a fast-paced environment while maintaining attention to detail. Strong communication skills and a friendly demeanor are essential for success in this role. A background in food service or hospitality will be beneficial but is not required. Join us as we create memorable experiences for our guests! Bilingual in Chinese and English is preferred Please contact us with your work availability Job Types: Full-time Pay: $15.00 - $20.00 per hour Benefits: Employee discount Flexible schedule Health insurance Job Type: Full-time Pay: $17.00 - $20.00 per hour Shift: Day shift Evening shift Morning shift Night shift Ability to Commute: Flushing, NY 11354 (Required) Ability to Relocate: Flushing, NY 11354: Relocate before starting work (Required) Work Location: In person

We are seeking a talented and passionate Chef to join our culinary team. The ideal candidate will have a strong background in fine dining and food service management, with experience in kitchen management and shift management. As a Chef, you will be responsible for creating exceptional dishes that delight our guests while maintaining high standards of food quality and presentation. You will lead the kitchen staff, oversee inventory management, and ensure that all health and safety regulations are followed. Responsibilities Develop and prepare innovative menus that reflect seasonal ingredients and current culinary trends. Supervise kitchen staff, providing guidance, training, and support to ensure efficient operations. Manage inventory levels, ordering supplies as needed to maintain stock while minimizing waste. Ensure that all food is prepared according to established recipes and presentation standards. Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations. Collaborate with the front-of-house team to ensure seamless service during busy periods, including banquets and special events. Assist in the development of new recipes and menu items based on customer feedback and market trends. Monitor food costs and implement cost-saving measures without compromising quality. Qualifications Proven experience as a Chef in a restaurant or fine dining environment is required. Strong knowledge of cooking techniques, food safety practices, and kitchen management principles. Experience in bartending is a plus but not mandatory. Excellent leadership skills with the ability to manage a diverse team effectively. Strong organizational skills with attention to detail in inventory management and food preparation. Ability to work flexible hours, including evenings, weekends, and holidays as needed. A passion for culinary arts and a commitment to delivering outstanding guest experiences. Join our team and bring your culinary expertise to create memorable dining experiences for our guests! Job Types: Full-time, Part-time, Contract, Temporary Pay: $2,000.00 per week Benefits: 401(k) Dental insurance Flexible schedule Food provided Health insurance Paid time off Vision insurance Work Location: In person