Front house restaurant staff jobs in Estados Unidos

Job DescriptionEmmy Squared East Village is hiring HOSTS to join our team! Emmy Squared/Pizza Loves Emily is a growing restaurant company that not only offers advancement opportunities, but a fun work environment, supportive leadership, competitive pay, health benefits for full time employees and delectable menu items you will be proud to serve our guests! Hosts earn $16.50 per hour (this is a tipped position subject to a $5.50 tip credit if applicable). Full time employees are eligible for comprehensive health benefits, including medical, dental, vision, life insurance, and more. Both full time and part time positions are available. Host Key Responsibilities: • To provide courteous, prompt service to our guests, • Answer incoming phone calls within a timely manner, • Seat guests by finding a clean, available table, pulling out chairs, and placing clean menu in front of guest., • Adhere to seating guidelines to ensure equitable distribution amongst servers, • Greet guests when entering the restaurant with a pleasant smile and superior customer service., • Assist with take our orders, • Monitor dining areas for seating availability, service, safety and well being of guests., • Assist servers when needed., • Thank every guest upon departure, invite them to return, and wish them a fond farewell, • Manage reservations; familiarity with Open Table, Resy and other reservations platforms., • Successfully adhere to Emmy's Steps of Service, • Working knowledge of menu and beverage offerings, • Ability to communicate guest requests, including dietary restrictions, to culinary staff, • Perform opening and closing duties, • Help to maintain a clean and presentable work environment, • Maintain a positive, outgoing demeanor during service, • Be safety conscious to promote the safety of ones self, co-workers and guests at all times, • Adhere to company policy and procedures, • Prior host or other front of house experience in a high-volume restaurant operation, • Prior related experience requiring excellent customer service, cash handling, service recovery and problem-solving skills, • Strong written and verbal communication skills; computer proficiency required, • Ability to work in a fast-paced environment while managing the needs of guests, • Ability to work cohesively with co-workers throughout the restaurant, • Possess a passion for hospitality and a love of the food & beverage industry, • Ability to work a flexible schedule

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. As a Host at Tommy’s Tavern + Tap, you are the first and last impression for our guests. You are responsible for creating a warm and welcoming environment, managing the flow of the dining room, and ensuring guests are seated efficiently and courteously. Your role is essential in setting the tone for a GREAT guest experience. Requirements: • Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both team members and guests., • Greet guests promptly and warmly upon arrival., • Manage waitlists and reservations using the restaurant’s seating system., • Escort guests to their tables and provide menus., • Communicate wait times accurately and manage guest expectations., • Answer phones and assist with takeout orders or general inquiries., • Maintain cleanliness and organization of the host stand and entrance area., • Collaborate with servers, bussers, and management to ensure smooth seating flow., • Follow all health and safety regulations., • Answer phone calls and take accurate To-Go orders., • Confirm order details and ensure proper packaging and presentation., • Coordinate with kitchen staff to ensure timely preparation of To-Go orders., • Process payments and handle cash or card transactions securely., • Greet and assist guests picking up To-Go orders with professionalism and efficiency., • Maintain cleanliness and organization of the To-Go station., • Positive attitude and team-oriented mindset., • Excellent communication and interpersonal skills., • Ability to multitask and remain calm under pressure., • Strong organizational skills and attention to detail., • Must be able to stand and walk for extended periods., • Weekend and evening availability preferred.

Job Description MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. GUEST EXPERIENCE TEAM LEAD As a Guest Experience Team Lead (GETL) at Impact Kitchen you set the hospitality standard high and are passionate to ensure guests enjoy their experience. You create positive interactions at all moments in the guests journey and create a sense of community while taking orders, serving or siding. You partner with your Culinary Experience counterparts on the team ensuring great teamwork. You are an integral team member as you prepare a variety of beverages to high standards and with a quick turn around. As an Impact Kitchen GETL you are an expert in your niche and are the teams go-to resource when it comes to all things guest experience. You are a trainer and facilitate coaching and knowledge transfer instinctually. You aim to see your team succeed and support management with the successful operation of the business. This role has keys to our restaurant and leads by example with every action. The natural progression from this role is to Restaurant Assistant Manager. COMPENSATION Guest Experience Team Members earn $19/hour + tips ($4-$7/hour on average) paid time off for Full Time staff, and receive a substantial discount on Impact Kitchen products and have flexible scheduling to accommodate a healthy balanced lifestyle. TEAM & DEPARTMENT Guest Experience Team Leaders make an impact everyday through leading our front-of-house operations and coaching and training our Guest Experience Team Members. In this role you will have the opportunity to collaborate with colleagues from multiple levels of the organization. The Guest Experience Team Lead reports to the Assistant Manager and General Manager of each Restaurant. The first entry point into our leadership pipeline, the Guest Experience Team Lead is the perfect knowledge incubator and team coach. Those that excel in their capacity at a GETL have the opportunity to succeed to an Assistant Manager role where they build on their ability to train and develop top talent for the organization while also learning more about running a successful restaurant. CORE RESPONSIBILITIES • Leading and training the Guest Experience Team., • Ensuring a best-in-class experience for new hires on their first day and during training., • Ensuring all beverages are prepared in a timely manner according to menu and customer specifications. Items include: Coffee and espresso based beverages with superior latte art, tonics, tea, and wellness drinks., • Able to execute and train on all Front of House positions in order to support a smooth service, • Dialing espresso grinders daily and continually monitoring espresso quality, • Accurately inputting orders through POS system to ensure efficient communication with service line, coffee bar and smoothie bar, • Setting up and closing down the barista and smoothie stations at the start and end of each shift while maintaining cleanliness and sanitization of workspace and bar equipment., • Conduct above and beyond training for relevant team members, ensuring a top-tier experience., • Excellent communication skills; ability to communicate effectively, respectfully and work well with others in a team based setting, • Interest in coaching and developing others, • Ability to execute and thrive in a fast-paced environment, • Exceptional time management and organizational skills with the ability to multitask when required, • Be able to work in a standing position for extended periods of time, • Availability to work days, evenings, and weekends as business requires, • A commitment of at least 5 days per week and 30-40 hours per week is required., • General understanding of food safety and public health practices, • 1 - 5 years of team leadership experience., • NY FOOD HANDLERS CERTIFICATE IS REQUIRED INCLUSIVITY AT IMPACT Impact Kitchen feeds a diverse community and is made stronger by a diverse team. We welcome and encourage applications from our entire community equally. As an Equal Opportunity Employer, the decision to hire is based solely on business needs, experience and future potential. Hiring is not determined or influenced by any classification of an individual as protected by the laws that govern the region for which the prospective individual would work within. This is true for all practices and policies within the employee journey/lifecycle. Impact Kitchen supports alternative ways to interview and encourages applications from individuals with disabilities. Should you require a reasonable accommodation, please indicate in your application. Both Impact Kitchen management and the applicant share responsibility to communicate and reasonably accommodate. #IMPACTUSA Powered by JazzHR vxhEdZeUFl

Job Description Sous Chef Location: New York, NY Position Overview The Sous Chef plays a key leadership role in supporting daily kitchen operations while maintaining exceptional culinary standards. This position works closely with the Executive Chef to ensure food quality, consistency, team development, and operational efficiency in a fast-paced, guest-focused environment. Key Responsibilities • Assist in overseeing daily kitchen operations, ensuring consistent execution of menu items and service standards., • Lead, train, and mentor kitchen staff, promoting teamwork, accountability, and professional growth., • Support menu execution, recipe adherence, and proper plating presentation., • Maintain food safety, sanitation, and health department compliance at all times., • Assist with ordering, inventory management, and proper storage procedures., • Monitor food quality, portion control, and waste reduction to support cost control goals., • Step into a leadership role during service, ensuring smooth kitchen flow and timely ticket execution., • Collaborate with front-of-house leadership to support seamless guest experiences., • Assist with scheduling, onboarding, and performance management as needed. Qualifications • Previous experience as a Sous Chef or senior kitchen leader in a full-service or high-volume operation., • Strong culinary fundamentals with a passion for quality, consistency, and presentation., • Proven ability to lead and motivate kitchen teams in a fast-paced environment., • Knowledge of food safety standards, sanitation practices, and kitchen best practices., • Excellent communication, organization, and time-management skills., • Flexibility to work evenings, weekends, and holidays as required. Preferred Skills • Experience in upscale casual, entertainment dining, or chef-driven concepts, • Familiarity with inventory systems and cost-control practices, • Ability to thrive in a dynamic, guest-focused setting Company DescriptionGecko Hospitality is honored to be named for 7 straight years to Forbes list of America’s Best Recruiting Firms! (2018 - 2025) Offering the largest selection of hospitality, restaurant, hotel, resort and club management positions, our exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality is honored to be named for 7 straight years to Forbes list of America’s Best Recruiting Firms! (2018 - 2025) Offering the largest selection of hospitality, restaurant, hotel, resort and club management positions, our exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. SOUS CHEF (Internally referred to as Assistant Culinary Experience Manager) As a Sous Chef at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution — ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Sous Chefs earn a total compensation between $68,000 - $72,000 per year and enjoy: * Meal stipend * Substantial discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT As a Sous Chef, you help lead all kitchen operations and support the Culinary Experience Team with a focus on food execution, cleanliness, consistency, and efficiency. You are accountable for delivering high-quality meals while managing food costs, labour, and kitchen systems. You model professionalism and inspire your team to work with purpose, urgency, and pride. This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You’ll work closely with both front-of-house and support teams across multiple levels of the organization. The Sous Chef (Assistant Culinary Experience Manager) reports to the Culinary Experience Manager. CORE RESPONSIBILITIES * Lead the daily execution of food preparation and kitchen operations * Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism * Ensure all food served meets Impact’s quality, presentation, and consistency standards * Maintain a clean, safe, and organized kitchen that meets all health and safety regulations * Manage and oversee prep lists, production schedules, and service flow * Assist with scheduling and labour management to align with sales forecasts and budgets * Coach, train, and develop kitchen staff; promote a culture of accountability and learning * Uphold and reinforce SOPs for food production, inventory, and sanitation * Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary * Track and report on kitchen KPIs such as food cost, labour cost, and waste * Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts SKILLS & QUALIFICATIONS * Culinary Degree from a recognized institute or equivalent experience * Minimum 3 years of progressive kitchen management experience * Proven success managing food and labour costs in a high-volume kitchen * Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety * Strong leadership, communication, and organizational skills * Experience in training and developing culinary staff * Ability to ensure and train on consistency, quality, and plate presentation * Flexible availability including weekends and holidays; willingness to work extended hours when needed * Commissary or multi-location experience considered an asset * Ability to lift over 20 lbs and remain active during long shifts INCLUSIVITY AT IMPACT Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably. Powered by JazzHR URZs6au0GA

Job DescriptionJoin the Laurent Tourondel Hospitality team and help to oversee the pastry outlet that includes L'Amico Restaurant, The Vine, and Second. Event Space at Eventi hotel with the opening of a new concept slated for April, 2021. This is an opportunity to join a team for creative and forward thinking professionally led by renowned chef Laurent Tourondel. This position will assist the Executive Pastry Chef to manage this faced paced, seasonal, quality focused operation. He/She will also be in direct contact with Chef Laurent Tourondel and LTH Executive Chef. As our operation grows, we also adapt to the current state requiring masks, temperature checks, social distancing, etc. This is the perfect time to take your career to the next step and help bring our kitchens to the next level. Job duties:-Manage the entire pastry menu at new concept (at full capacity, about 10 items) with assistance from the Exec Pastry Chef and pastry staff -Responsible for treating all co-workers in a respectful manner; -Responsible for communicating openly and thoroughly with the Executive Team; -Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; -Help manage the porter and dishwashing crew Responsible for treating all co-workers in a respectful manner; Responsible for communicating openly and thoroughly with the Executive Team; Responsible for clearly communicating schedule requests or obtaining proper approval for all shift changes and for being appropriately dressed and ready to work at the scheduled time; Responsible for adherence to all LTH recipes (except for guests’ allergies), policies, and procedures; Responsible for having thorough knowledge of and for being able to accurately and attractively describe all food and recipes; Responsible for having thorough knowledge of LTH, its origin, and philosophy and enthusiastically offering to share that knowledge with all guests; Offer ideas for all specials ideas and help establish recipes weekly for approval and implementation; Responsible to establish proper prep lists for the prep cooks, pasta prep and butchers as well as supervising the cooking process on the line; Conduct daily line check to control food quality, quantities and assess the work of all line cooks Review daily staffing to insure appropriate level ready for service; Attend the daily pre-shifts with front of house to present daily specials; Hold regular BOH pre-shifts to go over the happenings at LTH, menu changes and other matters Attend all Chefs meeting; Properly submit food order requests and place orders according to pars, business level and upcoming needs; Use approved ordering system (food) and PO’s requirements (non-food) for all orders; Review the weekly schedule with the Chef de Cuisine for the cooks and prep-cooks for the kitchen your are responsible for, so schedule can be posted no later than the Friday before schedule comes into effect; Review employees time cards for payroll processing, including break compliance, missing clock in. Address any issues appropriately; Responsible that the kitchen is following the health department guidelines to insure proper sanitation and an A rating during health inspections;

Job Description Sartiano's Mercer Hotel, 147 Mercer Street (Prince Street) Sous Chef Job Description Responsible to: Executive Chef About: Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The executive chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. After graduating from the Institute of Culinary Education, in New York City, Chris took a position as Chef de Partie at Batard. Mentored by Chef Markus Glocker, he honed and developed his skills in classic French technique and gained experience cooking in fine dining. After two years at Batard, Chris was asked to join Chef Glocker as a sous chef at Keith McNally's Augustine restaurant in the Beekman Hotel. When the pandemic forced Augustine to close its doors permanently, Chris took the opportunity to take the next step in his career. He landed a job working as the Chef de Cuisine at American Brass in Long Island City. Three years later, Chris felt he was ready for a bigger role and the chance to bring his own creative vision to the table. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role Works alongside head chef to manage daily kitchen activities, including overseeing staff, aiding with menu preparation, ensuring food quality and freshness, and monitoring ordering and stocking. Provides meal quality and consistency by following designated recipes. The Responsibilities: * Leads kitchen team in Chef's absence * Provides guidance to junior kitchen staff members, including, but not limited, to line cooking, food preparation, and dish plating * Oversees and organizes kitchen stock and ingredients * Ensures a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance * Keeps cooking stations stocked, especially before and during prime operation hours * Hires and trains new kitchen employees to restaurant and kitchen standards * Manages food and product ordering by keeping detailed records and minimizes waste, plus works with existing systems to improve waste reduction and manage budgetary concerns * Supervises all food preparation and presentation to ensure quality and restaurant standards * Works with head chef to maintain kitchen organization, staff ability, and training opportunities * Verifies that food storage units all meet standards and are consistently well-managed * Assists head chef with menu creation * Coordinates with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * * Ensures the efficient operation of food production of areas he/she is put in charge of by the Executive Chef * Participates in analyzing cost and quality of food production, knows to manage within a set budget and adheres to time management * Train safe work habits and alert the staff to notify the chef on duty of any dangerous or unsafe places in the work area at once * Responsible to implement and maintain all standards set by the Company; establishes the manner and means to train staff according to standard * Produces and maintains the highest food quality and controls for all food products served in all areas * Is instrumental in assuring the highest health, sanitation and safety standards necessary in food handling and overall cleanliness * Guarantees that menus, recipes, methods, pictures and specifications given by the Executive Chef are followed * Checks all food outlets and food displays for creativity, quality, cleanliness and food safety * Assures timely set up, schedules well trained cooks in all areas in proper uniform * Ensure teamwork and proper communication with the front of house staff * Ensure that guest and members requests are accommodated when and where possible * Works with Events department on a regular basis regarding menus, food preparation, food costs, ensure that quality food service and product is delivered * Delegate daily tasks to staff to ensure smooth operation and service * Shares the overall responsibility of proper storing procedures, food orders, food cost, equipment, sanitation and hygiene to Company and NYS standards with the Executive Chef * Ability to do staff schedule, payroll, and other administrative tasks as required * Performs other duties as assigned by supervisor/manager Qualifications & Disposition * High school diploma or equivalent * 3+ years experience in a related position * Strong knowledge of NYS sanitation regulations * Ability to work independently with minimum supervisor * Ability to communicate effectively both written and verbal * Individual must possess a good work history and stability * Excellent cooking skills * Experienced in training subordinates in large quantity food preparation and excellent knowledge of quality food operations * Has the ability to taste all foods to assure correct preparation * Product cost and quality conscious Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Job DescriptionDescription: Motek, a part of Happy Corner Hospitality collective, is an Israeli-Mediterranean concept restaurant that pride ourselves on delivering exceptional service and culinary experiences to our valued customers. Our commitment to excellence extends to every aspect of our operations, and we're currently seeking passionate individuals to join our management team. As we embark on our newest opening, we are seeking passionate, talented individuals to join our soon to be open NYC location. Position Overview: As a sous chef, you will play a crucial role in ensuring the smooth and efficient operation of our kitchen. From food preparation to maintaining cleanliness and adhering to safety standards, your contributions will directly impact our ability to deliver outstanding dining experiences. You will be responsible for ensuring the line is running efficiently, quality control, supporting back of house staff, and being the line of communication for the front of the operation to the back. Responsibilities: • Prepare ingredients and assist in food production following recipes and restaurant guidelines., • Manages the line efficiently., • Ensures all stations are stocked correctly., • Quality control: Ensuring the food is always fresh and up to standard., • Maintain a clean and organized kitchen environment., • Follow food safety and hygiene protocols to ensure compliance with health regulations., • 100% medical plan covered by employer, additional insurances available at low cost., • 401(k)., • PTO plus sick leave., • Commuter benefits., • Positive environment that values teamwork and growth.Requirements:, • Minimum of 3 years managing a fast-paced kitchen environment. (Experience with Mediterranean food is a plus.), • Culinary school diploma is a plus., • Knowledgeable on food safety guidelines., • Ability to work efficiently in a fast-paced environment and multitask effectively., • Strong attention to detail., • Excellent communication skills and a team-oriented mindset., • Bilingual (not required however, it is a huge plus.), • Flexibility to work evenings, weekends, and holidays as needed.

Job DescriptionJ.Bespoke is seeking a qualified Food Runner. Food Runners are the connection between the F.O.H. and B.O.H. and eliminate a lot of stress and discord by communicating information between cooks and servers. They also make sure the food goes out at the right time looking precisely as the Chef intended. The main responsibility for this position is to deliver food to guests in a friendly, professional & knowledgeable manner. Applicants should be able to work well under pressure, be professional, efficient, detail-oriented, and courteous. We expect a team player attitude for this position. Must have a flexible schedule. Interested applicants please submit your resume. Responsibilities: • Knowledge of all the ingredient details of every dish on the menu, • Delivering food to guest quickly and efficiently, • Ensure orders are being prepared with the correct priority, • Assist in the final preparation of dishes, • Check dishes before delivery for accuracy, presentation and temperature, • Communicating clearly with the kitchen and front of house staff, • Previous experience is a plus, but not required. Requirements: • Previous restaurant experience will be considered a plus, • Customer-oriented approach and patience, • Problem solving and decision making skills, • Excellent people skills, • Responsible and trustworthy, • Attention to cleanliness and safety

Job DescriptionBenefits: • Employee discounts, • Flexible schedule, • Opportunity for advancement, • Flexible Scheduling, • Competitive Compensation Responsibilities: • Serve customers their meals and drinks in an efficient manner, • Communicate food orders to the kitchen staff, • Refill drinks, • Wipe down tables, chairs, and other surfaces, • Remove tablecloths and reset tables, • Remove dirty dishes, glasses, and silverware from tables, • Adhere to all health and safety rules and regulationsQualifications:, • Experience as a busser, barback, food runner, or similar position is preferred, • Familiarity with food safety guidelines, • Ability to work in a fast-paced environment, • Ability to stand for long periods and lift up to 30 pounds, • Friendly and outgoing personality, • Availability to work evening and weekend shifts

Job DescriptionPickle Hospitality is seeking experienced FOH Managers at both Jacob's Pickles and Maison Pickle in the Upper West Side We are a unique group of restaurants offering elevated comfort food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH, Cicerone and T.I.P.S. is a huge plus. Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, The Pickle Hospitality Group is committed to providing a working environment conducive with professional and personal growth. We are now offering management positions at a 40 hour and 50 hour per week level.

Job DescriptionPosition: Expo (Food Expeditor) Location: Alternate Ending Beer Co. Schedule: 30–40 hours per week Pay: $18/hour Job Summary: The Expo plays a critical role in the success of service by acting as the bridge between the kitchen and front-of-house teams. This position ensures that every dish leaves the kitchen accurately, efficiently, and to our quality standards. The ideal candidate is detail-oriented, calm under pressure, and thrives in a fast-paced, team-driven environment. Key Responsibilities: * Act as the primary point of communication between the kitchen and front-of-house during service * Organize and prioritize tickets to ensure timely, accurate food delivery * Check all dishes for accuracy, presentation, and quality before they leave the kitchen * Coordinate food runners and communicate clearly with servers * Maintain a clean, organized expo line and service area * Anticipate needs of the kitchen and FOH teams during peak service * Assist with light prep, garnish, or plating as needed * Uphold all food safety, sanitation, and cleanliness standards Qualifications: * Previous restaurant or kitchen experience preferred (expo or line experience a plus) * Strong communication and multitasking skills * Ability to stay calm, focused, and positive in a fast-paced environment * Strong attention to detail and pride in presentation * Team-oriented mindset with a willingness to jump in where needed * Availability for nights, weekends, and busy service periods What We Offer: * $18/hour * 30–40 hours per week * A supportive, collaborative team environment * Opportunities for growth within the company * Staff meals and employee perks Required background & drug screening

Job DescriptionDescription: Now Hiring: Server – Little Ruby’s Café (West Village) Position: Full-Time / Part-Time Pay: $17/hr plus tips (minus tip credit) Location: West Village, New York, NY Little Ruby’s Café is a high-volume, fast-paced restaurant known for warm hospitality and energetic service. Our West Village location is looking for experienced, confident Servers to join our front-of-house team. This role is ideal for servers who thrive in busy environments, move with urgency, and enjoy delivering great guest experiences. What You’ll Do • Provide attentive, friendly, and efficient service in a high-volume setting, • Take orders and process payments using Toast POS, • Carry and deliver multiple plates of food safely and efficiently, • Maintain knowledge of the menu and assist guests with questions, • Work closely with support staff and management to ensure smooth service, • Complete opening, running, and closing side workRequirements, • Experience using Toast POS, • Open availability, including mornings, nights, weekends, and holidays, • Prior experience in large, very busy restaurants, • Ability to carry three plates of food comfortably, • Strong communication skills and a team-oriented mindset, • Ability to stay calm and professional during high-volume serviceWhat We Offer, • $17/hr plus tips (minus tip credit), • Full-time or part-time scheduling, • Employee dining perks, • Opportunities to grow within a well-established and expanding restaurant group Apply today and join the Little Ruby’s family. Requirements:

Job Description Here at Pickle Hospitality, we intend to provide a dynamic hospitality experience while maintaining unmatched guest satisfaction. We are committed to delivering quality, consistency, and value. No matter the venue our the concept, we search for those who have a genuine desire to do things right and are excellent team players. Together we orchestrate the Pickle Hospitality experience- an unmatched guest experience that continues to bring new comers and neighbors alike. If you’re a driven individual with a passion for warm hospitality and a fast paced environment, welcome home! Representing the “Best of Southern” cuisine, Jacob’s Pickles offers signature Southern comfort food and warm hospitality paired with a variety of American craft beers and cocktails. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Floor Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH required, Cicerone and T.I.P.S. is a huge plus., • Must have a flexible schedule and available to work nights and weekends

Job DescriptionWe are currently hiring for multiple locations in NYC and Englewood Cliffs, NJ. Overview: - Delivering food orders from the kitchen to customers’ tables rapidly and accurately. - Acting as the point of contact between Front of the House and Back of the House staff. - Communicating food orders to chefs, paying attention to priorities (e.g. food allergies). Description: We are looking for a Food Runner to join our team and facilitate collaboration between our kitchen and wait staff. Food Runner responsibilities include setting tables, serving food orders and removing used dishes and utensils. If you’d like to gain experience in the restaurant industry and learn how to provide an excellent dining experience, we’d like to meet you. To be considered for this role, you should be available to work various shifts, including weekends. Ultimately, you will ensure our guests have a high-quality dining experience by serving their food in a timely and accurate manner. Responsibilities: - Deliver food orders from the kitchen to customers’ tables rapidly and accurately. - Act as the contact point between Front of the House and Back of the House staff. - Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies). - Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins. - Serve welcome drinks and hors d’oeuvres, upon guests’ arrival. - Ensure food is served in accordance with safety standards (e.g. proper temperature). - Check in with customers and take additional orders or refill water, as needed. - Remove dirty dishes and utensils. - Answer guests’ questions about ingredients and menu items. - Inform restaurant staff about customers’ feedback or requests (e.g. when they ask for the check). - Make sure families with young children get kids menus and special silverware sets. Requirements: - Experience as a Food Expeditor or similar entry-level role in a restaurant. - Understanding of hygiene and food safety rules. - Physical ability and stamina to carry heavy trays and stand for long hours. - Availability to work various shifts, including weekends. - Multi-tasking abilities. - Good oral communication skills. - Ability to remain calm and professional in a fast-paced work environment.

Job Description About Corner Table From the beginning, Corner Table has been obsessed with building a positive, supportive environment for our team members, who in turn take great care of our guests. We care about every meal and every moment. We value our team and the culture we have created and hire genuinely great people who get pleasure out of making people happy. We love what we do and are looking for people who share our passion! About The Smith The Smith is an extremely popular casual neighborhood brasserie – in fact, several of our locations are among the Top 100 busiest restaurants in the US! The menu features bistro classics, seasonal fare, and craft cocktails. Our signature lively atmosphere makes The Smith a versatile setting for an after-work bite, drinks on the town, a birthday bash, a working lunch, a bountiful brunch, or an I-don’t-want-to-cook-tonight night. The Position: Assistant General Manager • Assist directly with hiring and training decisions for the front of house team, • Hold team accountable for company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff, • Oversee and ensure that all company systems and policies are maintained Wash glassware as needed., • Be attentive of all guests and managers while on the floor creating a great guest experience for all., • Make sure all new employee go through the proper training and have all the necessary tools to be successful in their position., • Enforce and maintain all labor laws and practices., • Assist the General Manager in all forecasting and budgeting., • You exemplify the highest standards of honesty and integrity., • You are highly confident in your abilities and are detail-oriented., • You are a team player and have excellent communication skills., • You genuinely get joy out of making people happy and are able to have fun while working, • You have a love and passion for the hospitality industry., • Competitive salary, • Bonus opportunity, • Comprehensive benefits plan, including medical, dental, vision and life insurance, • 401K plan with company match, • Employee Assistance Program, • Gym Discounts, • Commuter benefits, • Bring a friend to work bonus, • Generous paid time off Statement of Diversity At Corner Table Restaurants, each person brings their own perspectives and experiences. We strive to create an environment that is consciously inclusive, psychologically, and physically safe, and ensures everyone can be heard and valued. Diversity, equity, and inclusion in the workplace are essential to living our Core Values. We create and promote a culture that advocates for the equality of everyone, and it is our mission to continually maintain an environment where all our team members and guests belong, are respected, and thrive while being their best authentic selves. Corner Table Restaurants is an Equal Opportunity Employer

Job Description A vibrant and stylish Italian restaurant in the heart of New York City, known for its refined yet approachable cuisine, warm hospitality, and elevated dining experience. We bring a modern sensibility to traditional Italian dining, with a focus on fresh, seasonal ingredients and impeccable service. We are seeking a passionate and experienced General Manager to lead our team and continue building on our strong reputation. Position Summary The General Manager will oversee the daily operations, ensuring a seamless guest experience, fostering a positive team culture, and driving financial performance. This role requires a dynamic, hands-on leader with a deep understanding of hospitality, team development, and operational excellence in a high-volume, upscale environment. Key Responsibilities • Lead, train, and inspire all front-of-house staff, ensuring hospitality excellence and adherence to service standards, • Partner closely with the Executive Chef and back-of-house team to ensure smooth coordination and execution, • Oversee all aspects of daily operations, including opening/closing procedures, reservations, guest flow, and service pacing, • Manage P&L, budgeting, labor, inventory, and cost control initiatives to achieve revenue and profitability goals, • Maintain a culture of accountability, professionalism, and warmth throughout the restaurant, • Act as the face of the restaurant, engaging with guests, resolving issues, and ensuring a consistently high-quality experience, • Recruit, hire, and onboard team members, fostering professional development and retention, • Implement systems and SOPs to drive operational efficiency and consistency, • Ensure full compliance with health, safety, and labor regulations, • Liaise with ownership and report on performance metrics, challenges, and opportunities Qualifications • Minimum 3–5 years of experience as a General Manager or Assistant General Manager in a high-end, full-service restaurant, • Deep understanding of NYC dining culture and guest expectations, • Proven leadership and team-building skills in a high-volume environment, • Strong financial acumen and experience managing budgets, cost controls, and scheduling, • Excellent communication, organizational, and problem-solving skills, • Passion for hospitality, food, and service excellence, • Working knowledge of reservation and POS systems (Resy, Toast, Aloha, etc.), • Flexible availability including evenings, weekends, and holidays Compensation & Benefits • Competitive salary and performance-based bonus, • Health insurance and paid time off, • Dining discounts and growth opportunities within the restaurant group, • Equinox Membership Compensation Details Base Salary: $120,000 - $140,000 Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Potential Bonuses, Dining Discounts, Wellness Program

Job DescriptionRegional Operations Manager, Tea Around Town About Tea Around Town & TopView Group Imagine an elegant tea room experience, but on a double-decker bus, charming its way through bustling city streets. That's Tea Around Town! Launched in 2023, we've quickly become a sensation, gracing the pages of NBC News and Time Out. Our mission is to deliver world-class, white-glove service, consistently, while seamlessly blending demanding schedules with cost efficiency. We're part of TopView Group, a dynamic and rapidly expanding global experiences company. Powered by our in-house technology, our diverse portfolio includes hop-on hop-off bus tours in iconic cities like NYC and London, unique events such as the North Pole Express, scenic cruises, bike rentals, walking tours, and attraction passes. We thrive in a fast-paced, entrepreneurial environment, constantly expanding our horizons both vertically and horizontally. If you're an entrepreneurial spirit ready to innovate and grow, you'll feel right at home. About the Role: Regional Operations Manager Are you a highly motivated and experienced operations leader with a passion for delivering exceptional guest experiences? Do you excel at driving efficiency and managing multi-location operations in a fast-paced, dynamic environment? As our Regional Operations Manager for Tea Around Town, you'll be the linchpin of our operational success. You'll be fully accountable for the entire Tea Around Town experience, from ensuring flawless execution of every detail to optimizing operational efficiency. Reporting directly to the Director of Operations, you'll play a pivotal role in supporting our ambitious growth plans, leading cross-functional teams, and guaranteeing the seamless delivery of our unique mobile tea room experience. The ideal candidate isn't just a strategic thinker; you possess an exceptional eye for detail and a proven track record of optimizing operational excellence within upscale, multi-location food & beverage or hospitality environments. If you're ready to make a significant impact on a rapidly growing, innovative brand, we want to hear from you! Key Responsibilities: • Oversee and Elevate the Entire Experience: Take full ownership of all Tea Around Town operations (both front and back of house) across 5-6 markets, ensuring flawless product execution and consistently delivering a world-class, white-glove experience on every single trip., • Drive Financial Performance: Analyze daily, weekly, and monthly reports to proactively manage labor, inventory, and cost controls, consistently achieving cost efficiency and exceeding product financial goals for each assigned location., • Financial Stewardship: Collaborate closely with the finance team to develop and manage operational budgets, monitor expenditures, identify cost-saving opportunities, and uphold financial discipline., • Lead and Develop High-Performing Teams: Recruit, hire, train, schedule, manage, and continuously monitor and optimize the performance of all operational staff, fostering a culture of excellence and accountability., • Optimize Operational Efficiency & Scalability: Develop and streamline procedures and processes to support rapid product scalability. Identify bottlenecks and inefficiencies, proposing and implementing enhancements to maximize resource utilization and increase cost efficiency., • Strategic Vendor Management: Manage all operations for assigned locations, including oversight of internal teams and performance management of key vendors such as the caterer, maintenance facility. Ensure vendors meet service expectations and cost targets; identify and onboard new vendors as needed to maintain operational excellence., • Collaborate for Success: Work seamlessly with cross-functional teams across the organization to execute product changes, promotions, press events, and new product launches, fostering productive relationships and promoting inter-departmental synergy., • Enhance Customer Satisfaction: Proactively gather and analyze customer feedback from various channels, translating insights into actionable changes to continuously improve the customer experience., • Uphold Uncompromising Standards: Ensure consistent adherence to Tea Around Town's high standards of food quality, service, and guest experience. Refine quality assurance procedures, identify gaps, and implement timely corrective actions., • Manage Inventory & Mitigate Risk: Oversee meticulous inventory management through regular cycle counts and maintenance activities, ensuring accuracy. Identify potential operational risks and develop robust contingency plans to ensure business continuity. Requirements: • Education: Bachelor's degree in Business Administration, Restaurant/Hospitality Management, or a related field., • Experience: A minimum of 10 years of management experience in multi-location, upscale chain restaurants or high-volume food & beverage operations., • Hands-On Leadership: A highly hands-on approach with strong, decisive problem-solving capabilities, even under pressure., • Data-Driven Decisions: Demonstrated ability to leverage data and analytics to inform strategic decisions and drive operational improvements., • Adaptability: Proven ability to thrive in a fast-paced, dynamic environment and swiftly adapt to evolving business needs., • Team Leadership: Exceptional abilities in building, motivating, and leading high-performing operational teams., • Communication & Organization: Excellent communication skills (written and verbal), strong organizational abilities, and meticulous attention to detail., • Availability: Work 50+ hours a week, including weekends and holidays, as needed to support operations., • Travel: Ability to travel 50% of the time across your assigned territory., • Location: This position is based in New York, with the specific territory to be assigned. Why Join Tea Around Town? Joining Tea Around Town means becoming part of an innovative and rapidly expanding brand within the successful TopView Group. We offer a unique, high-end hospitality experience that's truly one-of-a-kind. We value entrepreneurial spirit, growth, and continuous improvement. We offer a competitive compensation package that includes: • Salary up to $135,000 base plus bonus!, • Paid Time Off, • Comprehensive Health Insurance (Medical, Dental, Vision) jvkpcdunC0

Job Description Join an exciting, emerging full-service restaurant brand poised for significant growth in the Southeast. We are building a brand dedicated to exceptional hospitality, culinary excellence, and innovative operations. We are looking for a dynamic and experienced Director of Restaurant Operations to be a key leader in our expansion journey. The Role: The Director of Restaurant Operations will be responsible for overseeing the successful launch and ongoing operational excellence of our restaurants, starting with new unit openings. This leader will be instrumental in developing, implementing, and executing the systems and standards that will define our brand and ensure scalable growth. This role requires a hands-on, strategic thinker with a proven track record in multi-unit operations and team development. Key Responsibilities: • New Store Openings (NSOs): Lead and manage all operational aspects of new restaurant openings, ensuring a seamless and high-quality launch experience. This includes pre-opening planning, vendor coordination, system setup, and final readiness., • Systems Development & Execution: Efficiently develop, build, and execute all new operational systems and standards across the brand, covering front-of-house, back-of-house, inventory management, and guest service. Ensure these systems are documented, scalable, and consistently applied., • Hiring, Training, and Development: Oversee and implement robust strategies for hiring, training, and development of all restaurant leadership and team members. Foster a culture of continuous learning, high performance, and growth., • Operational Excellence: Drive exceptional performance in all restaurants by monitoring key metrics, ensuring adherence to brand standards, and maintaining high levels of guest satisfaction, food quality, and facility upkeep., • Financial Performance: Manage restaurant budgets, drive sales growth, and control costs (labor, food, operating expenses) to ensure profitability across all locations., • A minimum of 5-7 years of progressive experience in multi-unit restaurant operations, with a significant focus on full-service dining., • Extensive, hands-on experience in new store openings (NSOs) is essential., • Proven ability to develop, build, and execute new operating systems from the ground up, demonstrating high efficiency and organizational skill., • Demonstrated success in hiring, training, and professional development of restaurant management and staff., • Strong financial acumen and experience managing P&L statements., • Exceptional leadership, communication, and interpersonal skills., • Ability to travel as required to support new and existing units. Compensation: • $125,000 to $145,000 BOE, • Benefits, • Bonus, • Relocation, • PTO This is a rare opportunity to get in on the ground floor of an exciting concept with unlimited growth potential. You will have a direct impact on shaping the future of our brand and building a best-in-class operational foundation.

Job Description We are looking for a seasoned (FULL SERVICE &FAST CASUAL) General Manager to oversee day-to-day operations at one of our elite restaurant clients. The General Manager will be responsible for ensuring the restaurant runs smoothly, delivering top-tier service to guests, and maintaining profitability. Key Responsibilities: * Oversee all restaurant operations including front-of-house and back-of-house teams. * Ensure exceptional guest experiences through high standards of service and hospitality. * Manage budgets, financial reports, and staff schedules to optimize performance. * Lead, train, and mentor staff to maintain excellence in customer service and operations. * Implement strategies to boost revenue, including marketing initiatives and community engagement. * Uphold all health, safety, and sanitation regulations. Qualifications: * Minimum 5 years of experience as a General Manager in an upscale or fine-dining setting. * Strong leadership skills with the ability to motivate and inspire teams. * Deep knowledge of restaurant management, operations, and financial performance. * Excellent communication, customer service, and problem-solving skills. * Proven track record of driving revenue and managing a successful restaurant.

Job DescriptionRestaurant Assistant General Manager Job Summary The Restaurant Assistant General Manager supports the General Manager in overseeing daily food and beverage operations while delivering a high-touch, elevated guest experience. This role helps lead service teams, ensures operational excellence, and supports financial and administrative functions within a dynamic, member-focused environment. Key Responsibilities • Assist in managing all daily restaurant and food & beverage operations, including front-of-house and back-of-house coordination, • Support hiring, training, coaching, scheduling, and performance management of service and support staff, • Maintain exceptional service standards and ensure consistent execution across all dining areas and events, • Partner with the General Manager to manage labor, payroll, and cost controls, • Oversee service execution during peak periods, private events, and special functions, • Address guest and member concerns promptly and professionally to ensure satisfaction, • Ensure compliance with health, safety, sanitation, and alcohol service regulations, • Support inventory management, purchasing, and vendor coordination, • Review operational reports and assist with implementing performance improvement plans, • Act as Manager-on-Duty in the absence of the General ManagerQualifications, • 3+ years of restaurant or hospitality management experience, preferably in an upscale dining or private club environment, • Strong leadership skills with the ability to motivate and develop teams, • Excellent communication, organization, and guest-relations skills, • Working knowledge of labor management, scheduling, and cost controls, • Ability to thrive in a fast-paced, service-driven environment, • Flexible availability, including nights, weekends, and holidaysPreferred Skills, • Experience in private clubs, banquet operations, or event-driven environments, • Strong floor presence and service recovery abilities, • Detail-oriented with a high standard for professionalism and consistency

Job Description Job Description We are looking for an experienced and qualified General Manager to oversee the restaurant. Responsibilities: * Payroll * Inventory Management * Cost of Goods Sold * Increase of Sales * Quality of Service * Quality of Product * Staff Quality of Life· * Neighborhood Relations * Manage daily operations including cleanliness, organization, revenue opportunities and staffing * Provide exceptional guest service, thereby setting the standard for all employees * Train, coach and develop all front-of-house employees through ongoing feedback and the establishment of performance expectations * Ensure restaurant and bar is in complete compliance with all local, state, and federal regulations * Meeting and greeting customers and organizing table reservations. * Organizing and supervising the shifts of kitchen, waiting and cleaning staff. * Maintaining high standards of quality control, hygiene, and health and safety. * Is knowledgeable on all DOH requirements pertaining to establishment. Competencies and Skills Required * Proven experience as General Manager * Exceptional proven ability of restaurant management * Ability in dividing responsibilities and monitoring progress * Outstanding communication and leadership skills * Up-to-date with culinary trends * Good understanding of useful computer programs (MS Office, restaurant management software, POS) * Credentials in health and safety training

Job Description Maxime’s is the newest private member’s club opening from entrepreneur Robin Birley, located on the Upper East Side in Manhattan, New York City. We are seeking a talented Runner to join our world- class hospitality brigade. Reporting to our Zodiac Lounge and Bar Manager, the Runner will work closely with the Servers and other front-of-house team members to create a welcoming atmosphere and ensure the highest possible level of member satisfaction, elevating Maxime’s brand and service standards at all times. What We Offer: • Comprehensive Benefits Plan — medical, dental, vision & life insurance, • Generous Paid Time Off — significant vacation days & personal days, • 401k Retirement Savings Plan with Company Match, • Pre-Tax Commuter Benefits, • Work-Life & Wellness Platform, • Retail, Restaurant & Activities Discounts, • Freshly Prepared Staff Meal on each shift, • Uniform & Dry Cleaning Provided, • $2000 refer a friend bonus, • Proven success as a Runner within fine dining, Michelin-starred establishments, or luxury hotel settings., • Fosters a warm and welcoming atmosphere, attending to all members’ needs in a courteous and professional manner., • To be fully conversant with the table lay-up and mise-en-place prior to, during and after service., • To actively assist the Servers and Server Assistants in the food and beverage service., • Thrives in high- end environments, consistently upholding superior service standards and ensuring guest satisfaction throughout the dining experience., • Maintains a professional, upbeat demeanor and embraces a collaborative, team-oriented approach. You’ll be working as part of an established team delivering exceptional experiences daily. With career progression opportunities, premium benefits, and unmatched exposure, this role is for committed and ambitious individuals who want to become a part of something truly unique in New York City’s private member’s club scene. *This position requires regular standing, walking, and occasional lifting as part of normal restaurant operations. Reasonable accommodations will be made for qualified individuals with disabilities. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job Description Major Food Group is hiring Food Runners to join our team at Dirty French ! Located in the Ludlow Hotel on Manhattan’s storied Lower East Side, Dirty French is an energetic bistro created by the acclaimed hospitality brand Major Food Group and its co-founders Jeff Zalaznick, Mario Carbone, and Rich Torrisi. The restaurant takes its culinary cues from the timeless dishes of the classic French tradition and enlivens them by utilizing modern techniques and bold, thrilling flavors. Among many accolades, Dirty French holds a glowing two stars from the New York Times. RESPONSIBILITIES: • Delivering food orders from the kitchen to guests, • Ensuring food orders are correct before serving it to the guest, • Acting as the point of contact between Front of the House and Back of the House staff, • Timing to optimize our guests dining experience, • Focusing on presentation of the plates, • Able to work in a fast paced environment, • Professional, articulate, friendly, and punctual., • Possesses and exhibits the drive to provide exceptional service., • Full time flexible hours are required (able to work days, nights, weekends, holidays)., • Must be able to stand/walk for 8 hours; bend, push, pull; lift 30 lbs., • Team-orientated and positive attitude, • Proficient in computer skills including POS systems, Word and Excel., • Competitive Salary, • Medical/Dental/Vision Insurance with Company subsidy, • Growth Opportunities, • Progressive Paid Time Off, • Parental Leave, • Tuition Reimbursement, • Generous Dining Allowance, • Unlimited Referral Program, • TransitChek Discount Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Description Job Description We are looking for an experienced and qualified General Manager to oversee the restaurant. Responsibilities: * Payroll * Inventory Management * Cost of Goods Sold * Increase of Sales * Quality of Service * Quality of Product * Staff Quality of Life· * Neighborhood Relations * Manage daily operations including cleanliness, organization, revenue opportunities and staffing * Provide exceptional guest service, thereby setting the standard for all employees * Train, coach and develop all front-of-house employees through ongoing feedback and the establishment of performance expectations * Ensure restaurant and bar is in complete compliance with all local, state, and federal regulations * Meeting and greeting customers and organizing table reservations. * Organizing and supervising the shifts of kitchen, waiting and cleaning staff. * Maintaining high standards of quality control, hygiene, and health and safety. * Is knowledgeable on all DOH requirements pertaining to establishment. Competencies and Skills Required * Proven experience as General Manager * Exceptional proven ability of restaurant management * Ability in dividing responsibilities and monitoring progress * Outstanding communication and leadership skills * Up-to-date with culinary trends * Good understanding of useful computer programs (MS Office, restaurant management software, POS) * Credentials in health and safety training

Job Description The Runner is responsible for assisting the restaurant team of servers and managers with delivering food and beverage to guests as required. They maintain the cleanliness of the expo line, organize the tickets, and communicate effectively with the culinary team. This position has an hourly rate of $17.00 + Tips. KEY RESPONSIBILITIES * Assist with clearing all tables * Maintain a clean front and back of house area * Complete knowledge of our menus and drop lines * Deliver all food and beverage as requested following our standards of service * Always maintain the highest level of cleanliness and hygiene standards * Complete understanding of allergens and SOPs regarding the handling of guest’s allergies * Polish and stock equipment for operation (silverware, linens & glassware) * Constant checking, cleaning and maintenance of all Food & Beverage areas * Replenish side stations throughout service * Deliver food from kitchen to floor efficiently * Describe food items presented to guests when necessary * Serve as the liaison between the service staff and kitchen regarding all food information and special requests * Work closely with servers and kitchen on the timing of food * Setting up and closing the expedition station in the kitchen * Assist in setting up tables properly * Complete all side work duties per SOPs, including pre-shift, post-shift, daily, weekly and monthly duties * Always be presentable in uniform, in compliance with outlet standards and punctual * Ability to work a flexible schedule and late hours when necessary * All other responsibilities assigned by Management REQUIRED EXPERIENCE AND QUALIFICATIONS * Willing to work a flexible schedule and holidays * Positive, engaging, and energetic personality * Able to be organized, manage time wisely and work with little to no direct supervision * Very high attention to detail and extensive service knowledge * Sensitive to cultural nuances * Excellent communication skills, both written and verbal in English * Able to handle a multitude of tasks in an intense, fast paced environment * Ability to maintain a clean and professional appearance as per company policies * Ability to stand for extended periods of time * Multi-lingual is a plus * TIPS certified preferred We use eVerify to confirm U.S. Employment eligibility.

Job Description New Restaurant and Concept Opening - SPARROW ITALIA NYC The Noble 33 Hospitality and lifestyle company is seeking a GENERAL MANAGER for Sparrow Italia's NEW LOCATION - NYC! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. The General Manager is responsible for leading, educating, motivating, and energizing the team. The General Manager leads the FOH team and delivers exceptional, unforgettable guest experiences to every guest every time! This position is also responsible for the restaurant and outlets' entire operation and financial performance. The General Manager must communicate information effectively to staff and the Director of Operations. Duties & Functions: • Staff and Lead Operations & Culinary Team, • Ensure all processes for venue management are in place and executed on daily basis, • Ensure venue is always up to code with State & Federal regulatory bodies, • Ensure all venue managers are appropriately trained and up to date with current procedures, • Complete all administrative duties as outline and assigned by Director of Operations, • Ensure OpenTable/Reservation Systems are properly setup and running at all times, • All Maintenance issues reported and handled in timely manner, • Ensure all service standards are maintained with hospitality focus, • Ensure all guests are attended to and treated with utmost respect by all departments, • Ensure all food menu items are presented consistently, accurately, and with integrity, • Ensure all beverage menu items are presented consistently, accurately, and with integrity, • Assist in developing new ideas for service standards, food & beverage menu items, as well as guest relations., • Ensure venue is always up to Brand Standards and in "Mint Condition"., • Participate in all weekly Marketing & Business Development meetings., • Ensure proper pars and inventory management systems are in place, keep active/running total/par, • P & L Responsibility and Reporting., • Ensure Tips are properly handled and distributed by staff and management.Specific Job Knowledge & Skills:, • 5+ years of experience., • Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety., • Must be available to work a flexible schedule to include evenings, weekend shifts, and holidays., • Must be organized, self-motivated, and proactive with a strong attention to detail, • Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required, • Strong understanding of cost and labor systems that lead to restaurant profitability., • Strong communication and leadership skills., • Bachelor's degree (or equivalent) in business management or related field., • Experience in conducting performance evaluations., • Working knowledge of human-resources processes., • Experience hiring, training, and mentoring a diverse large hourly FOH staff., • Proven ability to work well under pressure and adapt quickly to change., • Move, lift, carry, push, pull, and place objects weighing less than or equal to 45 pounds without assistance., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Stand, sit, or walk for an extended period of time or for an entire work shift., • Reach overhead and below the knees, including bending, twisting, pulling, and stooping.Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance

Job DescriptionJob Details Summary of Position: The Floor Manager is responsible for overseeing service throughout the building and managing Front of House staff at Nitehawk Cinema. The Floor Manager will communicate with all departments as necessary to achieve service goals, while cultivating relationships with guests and staff to ensure an organized-high level of service for all guests coming into Nitehawk. Work alongside other management teams to further develop Nitehawk Cinema as the premier dinner and movie destination in NYC. General Job Duties & Responsibilities: • Lead and coach FOH staff to consistently deliver great service and an exemplary guest experience., • Review event memos on a weekly basis to prepare FOH staff of pertinent information for upcoming events., • Anticipate and handle guest needs by checking in on theaters and staff working throughout the shift., • Responsible for closing shifts, which includes tip pool entries, deposits, change, and reports., • Work with Chefs, and kitchen staff on communication needed for smoother service., • Communicate to FOH staff all theater changes, schedule updates, and menu updates as needed., • Communicate FOH issues and updates with the management team., • Check Nitehawk’s Info mail during the shift and respond to general questions in a timely manner., • Work with all managers to maintain a clean, safe, and DOH compliant facility., • Ensure a welcoming environment for guests and provide friendly, responsive, efficient, and courteous service at all times. Enforce Nitehawk’s guest policies and handle disruptive guests as needed., • Provide movie, food, and beverage product information to employees and guests, and answer any questions with courtesy and respect., • Adhere to all cash handling, cash management, and cash register policies set forth by Nitehawk Cinema operational policies procedures and ensure proper cash management practices are followed., • Operate Nitehawk Cinema on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion and courtesy., • This position does not have access to personnel files. All issues or concerns must be reported to the GM., • Food Safety Certification required (if not held at hiring, must schedule an exam within 30 days)., • Understand all policies, procedures, standards, specifications, guidelines and operations related to both restaurant and cinema space., • Must maintain good hygiene, good posture, and must display the image set forth by Nitehawk Cinema. Internal Nitehawk Job Qualifications, in addition to the above position outlined: • Consistent level of performance and accuracy in your current position and must be in good standing., • For management: Preference will be given to those who have held Lead positions., • Knowledgeable of and adheres to Nitehawk policies and handbook. Arrives to work on time and ready to work in appropriate attire., • Adhere to the work schedule posted. Know and practice proper protocol when clocking in and out for working hours, when switching or picking up shifts, as well as how to request time off., • Provides consistent, excellent customer service., • Communicates well with staff, remains positive, professional and respectful throughout the shift when talking to guests and co-workers, seeking solutions in difficult situations., • Shows initiative and performs additional responsibilities related to service and guest needs as requested from a supervisor. Open to direction and feedback consistently. Has shown to be helpful to co-workers and works in a professional manner., • Abide by all Department of Health guidelines and regulations. Keep all clean work stations stocked and maintained throughout service., • Properly maintains all Nitehawk equipment and reports damages to supervisor. Employment Details: • Position: Floor Manager - Williamsburg, • Compensation: $22- $25 hourly, • Status: Non - Exempt / Full-time Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Dining Discounts

Job DescriptionSummary We are seeking a highly motivated and experienced Restaurant General Manager to oversee daily operations, ensure excellent guest experiences, and drive profitability. The General Manager will lead both front-of-house and back-of-house teams, maintain high standards, and foster a positive work culture. Key Responsibilities * Oversee daily restaurant operations, ensuring smooth and efficient service. * Recruit, hire, train, and manage staff across all departments. * Monitor and maintain quality standards for food, service, cleanliness, and safety. * Manage budgets, control costs, and achieve financial goals. * Ensure compliance with health, safety, and labor regulations. * Develop and implement operational policies and procedures. * Oversee scheduling and labor management to maximize productivity. * Handle guest feedback and resolve issues promptly and professionally. * Collaborate with the kitchen and bar teams to maintain menu quality and consistency. * Drive sales and marketing initiatives to grow revenue. * Foster a positive, team-oriented workplace culture. Qualifications * Proven experience as a General Manager or similar leadership role in the restaurant industry. * Strong leadership, communication, and organizational skills. * In-depth knowledge of restaurant operations, financials, and customer service. * Ability to work in a fast-paced environment and handle pressure effectively. * Proficiency with POS systems, scheduling software, and basic financial reporting. * Flexibility to work evenings, weekends, and holidays as required. Physical Requirements * Ability to stand and walk for extended periods of time. * Ability to lift up to 40 lbs as needed. * Comfortable working in both front-of-house and kitchen environments. Benefits * Competitive salary with performance-based bonuses * Health, dental, and vision benefits (if applicable) * Paid time off and holidays * Employee meal discounts * Opportunities for career advancement

Job DescriptionWe are currently seeking experienced floor managers for our Upper West Side Italian concept. Responsibilities: - Coordinating daily restaurant management operations. - Delivering superior food and beverage service and maximizing customer satisfaction. - Responding efficiently and accurately to restaurant customer complaints. Description: We are looking for a Restaurant Manager to lead all aspects of our business. You will motivate our staff to provide excellent customer service. Restaurant manager responsibilities include maintaining the restaurant’s revenue, profitability and quality goals. You will ensure efficient restaurant operation, as well as maintain high production, productivity, quality, and guest-service standards. To be successful in this role, you’ll need management skills and experience in both front and back of house operations. We want you to know how to oversee the dining room, check-in with customers and balance seating capacity. Back of the house management experience is also essential, as you’ll work with qualified Cooks and Wait Staff, set work schedules, oversee food prep and make sure we comply with health and safety restaurant regulations. We’ll expect you to lead by example and uplift our staff during busy moments in our fast-paced environment. Ultimately, you will ensure our restaurant runs smoothly and customers have pleasant dining experiences. Responsibilities: - Coordinate daily Front of the House and Back of the House restaurant operations. - Deliver superior service and maximize customer satisfaction. - Respond efficiently and accurately to customer complaints. - Regularly review product quality and research new vendors. - Organize and supervise shifts. - Appraise staff performance and provide feedback to improve productivity. - Estimate future needs for goods, kitchen utensils and cleaning products. - Ensure compliance with sanitation and safety regulations. - Manage restaurant’s good image and suggest ways to improve it. - Control operational costs and identify measures to cut waste. - Create detailed reports on weekly, monthly and annual revenues and expenses. - Promote the brand in the local community through word-of-mouth and restaurant events. - Recommend ways to reach a broader audience (e.g. discounts and social media ads). - Train new and current employees on proper customer service practices. - Implement policies and protocols that will maintain future restaurant operations. Requirements: - Proven work experience as a Restaurant Manager, Restaurant General Manager, Hospitality Manager or similar role. - Proven customer service experience as a manager. - Extensive food and beverage knowledge, with ability to remember and recall ingredients and dishes to inform customers and wait staff. - Familiarity with restaurant management software, like Squirrel and Harri Team Live. - Strong leadership, motivational and people skills. - Acute financial management skills.

Job Description Ensures that guests are fully enjoying their visit to the restaurant. The manager directs and motivates the service staff to ensure that guests are having a great time. Some examples include: • Establishes restaurant business plans by surveying restaurant demand., • Meets restaurant financial objectives by developing finances., • Attracts patrons by developing and implementing marketing, advertising, and public and community programs., • Controls purchases and inventory by meeting with the account manager., • Maintains operations by preparing policies and standard operating procedures, aiming for consistent productivity and quality., • Maintains patron satisfaction by monitoring, evaluating, and auditing food and beverage service offerings., • Accomplishes restaurant and bar human resource objectives by recruiting, selecting, orienting, and training., • Maintains a safe, secure, and healthy facility by establishing, following, and enforcing sanitation standards and procedures., • Maintains professional and technical knowledge by tracking emerging trends in the restaurant industry., • Strong knowledge of front and back-of-house operations including food, beverages, staff supervision, inventory, and food safety, • Strong understanding of cost and labor systems that lead to restaurant profitability, • Strong communication and leadership skills, • Comfort working with budgets, payroll, revenue, and forecasting, • Ability to lead big groups of people, • 3 years’ of experience as a restaurant general manager, • An extensive and well-rounded training program, • Continued career development and growth opportunities, • Discount dining, • Medical insurance, • PTO

Job Description We are currently in search of a lead-by-example Restaurant Manager to join our team! We are looking for an experienced and motivated Manager to join our team at our French restaurant in Hoboken, New Jersey. The ideal candidate will have experience managing a restaurant and a passion for the industry. The successful candidate will be responsible for overseeing the daily operations of the restaurant and ensuring customer satisfaction. They will be responsible for managing the staff, ensuring food safety and sanitation standards are met, and managing the restaurant’s wine list & special events. The Manager should be an excellent communicator and have a positive attitude. If you are interested in this position, please apply today! Requirements • Familiar with French Cuisine, • French language ability is a plus., • Strong beverage knowledge, • Experience with administrative tasks including inventory and scheduling., • Hiring and training for the front of house team., • Upholding company food safety, food handling, and sanitation requirements to ensure the health and safety of our guests and staff, • Oversee and ensure that all company systems and policies are maintained., • Make sure all new employees go through the proper training and have all the necessary tools to be successful in their position., • Enforce and maintain all labor laws and practices., • Train values and maintain the integrity of the culture.

Job Description Job Details At OASES, we pride ourselves on delivering exceptional dining experiences with a focus on quality and service. We’re seeking a dynamic Floor Manager to join our team and help us maintain our high standards. Responsibilities: • Oversee daily cafe & restaurant operations and ensure a smooth workflow., • Manage and train front-of-house staff, fostering a positive team environment., • Maintain high levels of customer satisfaction and address any concerns promptly., • Coordinate with kitchen staff to ensure timely and quality service., • Monitor inventory levels and assist with ordering supplies as needed., • Implement and uphold restaurant policies and standards., • Assist with scheduling and managing staff shifts. Qualifications: • Proven experience (at least 3 years) in cafe & restaurant management or supervisory roles., • Strong leadership and communication skills., • Ability to handle high-pressure situations and resolve conflicts effectively., • Knowledge of food safety regulations and best practices., • Flexible schedule, including nights and weekends.

Job DescriptionRestaurant Assistant General ManagerNew York, NY Job Description:We are seeking a dedicated and experienced Fine Dining Restaurant Assistant General Manager to support the daily operations of our upscale dining establishment. The ideal candidate will have a strong background in hospitality management, exceptional customer service skills, and a passion for delivering an extraordinary dining experience. This role involves assisting the General Manager in overseeing all aspects of the restaurant, ensuring that both guests and staff thrive in a vibrant and professional environment. Key Responsibilities: • Assist the General Manager in overseeing daily operations, including staffing, inventory management, and financial performance., • Lead, train, and motivate the front-of-house team to provide exceptional service and maintain high standards of food and beverage quality., • Monitor guest feedback and address concerns promptly to enhance the overall dining experience., • Collaborate with the culinary team to ensure seamless service and high-quality food presentation., • Manage reservations and guest flow to optimize seating arrangements and minimize wait times., • Conduct regular inspections of the dining area to ensure cleanliness, organization, and adherence to operational standards., • Assist in developing and implementing marketing strategies to promote special events and seasonal offerings., • Support the General Manager in budget preparation, cost control, and financial reporting to maximize profitability.Qualifications:, • Minimum of 3-5 years of experience in restaurant management, preferably in a fine dining environment., • Strong leadership and interpersonal skills, with the ability to inspire and develop a high-performing team., • Excellent communication skills and a customer-focused mindset, dedicated to creating memorable dining experiences., • Proven ability to analyze financial performance and implement effective cost-control measures., • In-depth knowledge of food and beverage operations, including menu development and wine pairing., • Flexibility to work various shifts, including evenings and weekends.Join our team and contribute to creating an exceptional dining atmosphere where guests can enjoy exquisite cuisine and outstanding service! #NYJOBS#NYRESTAURANTJOBS#NYRESTAURANTMANAGERJOBS#NOWHIRING#GECKOTRISTATE#GECKOHOSPITALITY

Job Description Airport Lounge Food and Beverage Runner Pay: $23.00 per hour Job Summary The Food and Beverage (F&B) Runner provides best-in-class guest service to our guests and is responsible for engaging with guests for the servicing of all food and beverage items at the new premium lounge, by Airport Dimensions supporting the Chase Sapphire Lounge by The Club, inside the LaGuardia Airport.. The F&B Runner delivers all food and beverage mobile orders directly to the guests' table, ensuring timely service and food quality. Basic Skills • Hospitality Focus – focus on guest satisfaction and providing memorable experiences. Generous, friendly, and warm spirited., • Guest Experience- Maintains a friendly, cheerful, and courteous demeanor at all times ensuring highest level of guest experience in an elevated environment while accurately answering inquiries from guests., • Active Listening – Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Reading Comprehension – Understanding written sentences and paragraphs in work related documents., • Speaking – Talking to others to convey information effectively., • Writing – Communicating effectively in writing as appropriate for the needs of the audience., • Conflict Resolution – deescalate situations in a professional and courteous manner., • Ensures a positive guest experience for all guests and resolves guest complaints in a manner consistent with policy, and with guest satisfaction in mind, • Act as the contact point between Front of the House and Back of the House staff, • Communicate food orders to chefs, paying attention to priorities and special requests (e.g. food allergies), • Assist the wait staff with table setting by fetching and placing appropriate tableware, eating utensils and napkins, • Serves food and beverage items using established rules and sequence of service in a timely and safe manner, • Check in with guests and take additional orders or refill water, as needed, • Inform restaurant staff about guest’s feedback or requests, • Maintains knowledge of all food and beverage offerings., • Remove dirty dishes and utensils, • Answer guests’ questions about ingredients and menu items, • Ensure timely and safe delivery of food and beverage items ordered/requested by guests, • Demonstrates the ability to interact with guests and coworkers in a friendly, enthusiastic, and outgoing manner, • Ability to effectively and pleasantly present information in one-on-one and group settings to guests and other team members of the Company, • Requires ability to maintain composure under pressure and awareness of surroundings and cultural differences, • Requires ability to maintain a presentable and polished appearance in keeping with service standards in a best-in-class environment, • Understanding of hygiene and food safety rules, • Physical ability and stamina to carry heavy trays and stand for long hours, • Availability to work various shifts, including weekends, • Multi-tasking abilities, • Good oral communication skills, • Ability to handle the stress of a face-paced work shift up to ten (10) hours, • Requires the ability to lift and / or move up to 40 pounds, • Requires the ability to walk, bend, twist, and stand to perform normal job functions, • Report on work on a regular and timely basis, • Able to work rotating shifts including weekends and holidays, • Medical Insurance (Health, Dental, Vision), • Disability Insurance, • Vacation and PTO, • 401K Plan with generous Company Matching, • Employee Assistance Program (EAP) Hyde Park Hospitality (HPH) is a young—but dynamic and fast-growing—company built on deep roots in the food business. HPH earned Crain’s Fast 50 Award in 2025 for being one (ranked 35th) of the fifty fastest growing businesses in the Chicago-area! We provide services ranging from airport concessions, management staffing, brand licensing, to contracted food and facilities management. With a 75% diverse senior management team, HPH values diversity and welcomes everyone with necessary qualifications and experience, regardless of race, gender, sexual orientation, age, disability, veteran status, and any other protected status, to apply. Learn more about us at hph-us.com.

Job Description Join the opening team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: a street-level Latin Restaurant & Taqueria, an upscale NY Brasserie, an all-day coffee and cocktail lounge, and an Asian izakaya with 360-degree views of Rockefeller Center and Radio City. Summary: The dishwasher oversees dishwashing operations and kitchen organization, ensuring efficient cleaning of all kitchen dishes, utensils, pots, pans, and equipment. Your role is vital to the smooth operation of the restaurant, as you support both the front and back of-house teams by maintaining a clean, sanitary, and safe workspace. Responsibilities: • Efficiently wash, sanitize, and stack dishes, glassware, and utensils using industrial dishwashing equipment or by hand, including pots, pans, and other kitchen tools., • Regularly clean and maintain dishwashing equipment, ensuring it operates effectively., • Report any malfunctions or maintenance needs to the appropriate personnel promptly., • Maintain cleanliness and organization in the kitchen area by regularly removing trash and recycling, sweeping, and mopping floors, and wiping down surfaces., • Support kitchen staff by ensuring that cleaning supplies are adequately stocked., • Monitor inventory levels of cleaning supplies, dishwashing detergents, and kitchen essentials. Inform management when supplies are running low to ensure uninterrupted operations., • Adhere to all health and safety regulations and guidelines, including proper sanitation procedures, to maintain a clean and hygienic environment., • Follow safety protocols when handling kitchen equipment and cleaning chemicals., • Work closely with other kitchen staff, servers, and management to maintain open communication and contribute to a positive work environment., • Previous experience in a dishwasher role, • Knowledge of dishwashing detergents, equipment, and maintenance, • Understanding of health and safety standards, • Willingness to perform occasional maintenance tasks and assist in kitchen duties as needed It is the Company’s policy to provide equal employment opportunities to all employees and applicants without regard to race, color, ethnicity, gender, age, religion, creed, national origin, sexual orientation, gender identity, marital status, citizenship, genetic information, veteran status, disability, or any other basis prohibited by applicable federal, state, or local law. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. The job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and other job functions are subject to modification. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions. In compliance with the current Americans with Disabilities Act and state and local laws, if you have a disability and would like to request an accommodation to apply for a position, please contact Human Resources.

Job Description Service Director Responsible To: General Manager The Place: Nestled in the heart of SoHo at The Mercer, Sartiano’s combines Italian heritage and fare with a modern fine dining experience. Sartiano’s was created by prominent lifestyle architect, Scott Sartiano, with culinary direction from three-time James Beard award winner Chef Alfred Portale. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The Executive Chef: Chef Chris Lewnes, a Brooklyn-born Italian American, grew up surrounded by the flavors and aromas of Italian American cuisine in central New Jersey. After attending Rutgers University and earning a degree in journalism, Chris decided to embrace his love for cooking and pursue a career in the culinary arts. As fate would have it, Chris was approached by Chef Alfred Portale with the exact opportunity he had been waiting for: the position of Executive Chef at Scott Sartiano's namesake restaurant, Sartiano’s in The Mercer Hotel. Chris is excited to work alongside Chef Portale, a pioneer of New American cuisine, in a legendary location, and finally get the chance to share his love for Italian American cuisine in New York. The Role: The Service Director is a key leadership position responsible for ensuring exceptional guest experiences, overseeing front-of-house operations and maintaining the highest standards of service. The ideal candidate will possess strong leadership skills, staff development strategies through training and an unwavering commitment to hospitality excellence. The Responsibilities: 1. Guest Experience • Ensure all guests receive an elevated, memorable dining experience., • Address guest feedback promptly and professionally, resolving issues to maintain high satisfaction levels., • Cultivate a welcoming and luxurious atmosphere in alignment with the restaurant's brand and standards. 2. Team Leadership and Development • Recruit and train front-of-house staff, predominantly servers., • Conduct regular training sessions to uphold service standards and enhance team performance. 3. Operational Excellence: • Oversee daily service operations to ensure seamless execution, including table management, server scheduling and shift supervision., • Collaborate with the kitchen and bar teams to synchronize service flow and optimize guest satisfaction., • Monitor and maintain the cleanliness, ambiance, and readiness of the dining area. 5. Standards and Compliance: • Ensure compliance with all health, safety, and licensing regulations., • Maintain the integrity of the restaurant's brand by enforcing fine dining service standards., • Stay updated on industry trends and implement best practices to continually elevate the guest experience. Qualifications & Disposition: -Minimum 2 years experience in a related position -Strong knowledge of NYS sanitation regulations and food handling -NYC Food Handler Card strongly preferred -Individual must possess a good work history and stability -Proficient in all aspects of wine and spirits service with great attention to detail -Strong knowledge of food and beverage -Working knowledge of wine and confident speaking on selections -Ability to inspire staff to achieve their potential through structured training and floor presence -Flexible in scheduling and able to work extended hours to meet business demands -Strong financial acumen and strategic planning

Job Description Position Title: Service Director Salary: $115,000 -$125,000 Other Forms of Compensation: Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary We are seeking an experienced and refined Service Director to join the leadership team at Marcel, the new cultural destination from Roman and Williams in partnership with Sotheby’s, located in the iconic Breuer building on Madison Avenue. Marcel is more than a restaurant; it is a multi-faceted experience with multiple outlets. Together, these outlets form a destination where hospitality, cuisine, design, and art converge. The Service Director will oversee all aspects of front-of-house service, ensuring that every guest interaction reflects the precision, warmth, and artistry that define Marcel. This role requires a leader with a deep understanding of luxury service standards, a passion for old-school hospitality, and the ability to inspire a team to deliver elevated experiences across multiple outlets. What you’ll do: • Lead, train, and inspire the service team across all outlets, ensuring seamless coordination and consistency, • Oversee all aspects of service delivery, from pre-shift preparation through post-service review, maintaining exacting standards at every touchpoint, • Partner with the General Manager, Executive Chef, and Beverage Director to align culinary and service experiences, • Refine and enforce all service standards, steps of service, and guest engagement protocols, ensuring each moment reflects Marcel’s refined hospitality, • Manage recruitment, onboarding, and development for all FOH staff, fostering a culture of excellence, respect, and continuous learning, • Maintain strong guest relationships, anticipating needs, personalizing experiences, and ensuring loyalty through attentiveness and grace, • Oversee scheduling, floor coverage, and labor management in alignment with operational and financial goals, • Collaborate with the events team to ensure flawless execution of private, semi-private, and hosted experiences, • 5+ years of leadership experience in fine dining or luxury hospitality, with at least 2 years in a senior service or operations management role, • Exceptional leadership and training skills with a natural ability to inspire and coach teams, • Mastery of fine dining service standards, table-side presentation, and guest recognition practices, • Deep understanding of wine, beverage, and food pairing etiquette, • Proven success managing high-volume operations while maintaining refined precision and grace, • Excellent communication and interpersonal skills, with a polished, professional presence, • Strong organizational, administrative, and financial management abilities Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1488509 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Are you someone who loves providing exceptional hospitality to both your guests and your staff? Are you a natural leader with a coach's mentality? Do you have a talent for creating regulars? Do you sweat the details and take ownership of your work? At Boqueria, we're in the business of taking care of people--and this ethos begins with our employees. We are currently seeking an energetic Assistant General Manager. This position is perfect for you if you have a dynamic floor presence, excellent leadership skills, meticulous attention to detail, and a genuine interest in others. As a Front of House or Assistant General Manager at Boqueria, you will be the right hand to our General Manager, providing guests with the best possible experience and creating a positive work culture by personally exemplifying our core values. You will also be responsible for assisting the General Manager to ensure that the restaurant meets or exceeds its financial targets and overseeing the restaurant's preparedness for daily service and DOH inspection readiness. What we're looking for: • Desire and motivation to work with a lot of energy and positivity, • Excellent food and beverage knowledge, • Sufficiently technically savvy to become proficient with key systems and IT infrastructure (OpenTable, Toast, Restaurant 365, Dolce), • Food Handler's Certification from the Department of Health, • Proficient in Microsoft Office and Excel, • Ability to organize, prioritize, and plan ahead, • Understand and support managing financial implications of operational decisions, • A good sense of humor, • Work with great people who love hospitality, • Competitive salary based on experience paid weekly, • Flexible scheduling, • Full- and part-time availability, • Benefits include medical, dental, vision, disability, life, and supplemental options, • Paid time off and Discounted Meals, • A strong company culture with high standards Boqueria® is one of the leading Spanish tapas restaurant groups on the East Coast, with 11 locations in NYC, DC, Chicago, Nashville, Boston, West Hartford, and Atlanta. Boqueria is a lively tapas bar, inspired by the buzzy atmosphere and great food of the Barcelona "Kioskos" surrounding the renowned food market "El Mercado de la Boqueria." At Boqueria®, the open kitchens turn out tempting versions of classic Spanish tapas and small plates inspired by the season's best products. Designed for easy sharing, Boqueria® has become a go-to destination for friends, family and co-workers to connect over the sharing spirit of tapas and Spanish food. We are an Equal Opportunity Employer. We do not base our employment decisions on an applicant's race, sex, sexual orientation, age, color, national origin, citizenship, disability, handicap, veteran status, or any other factor prohibited by local, state, or federal law.

Job Description Join the opening team behind four bespoke, destination restaurant and bar concepts at the Kimpton Era: a street-level Latin Restaurant & Taqueria, an upscale NY Brasserie, an all-day coffee and cocktail lounge, and an Asian izakaya with 360-degree views of Rockefeller Center and Radio City. Summary: The Floor Manager is responsible for leading the daily front-of-house operations to ensure exceptional guest experiences and efficient service execution. This role oversees staff performance, maintains operational standards, and supports a positive team culture while ensuring compliance with Company policies and industry regulations. The Floor Manager works closely with culinary, events, and beverage teams to deliver seamless service, optimize workflow, and uphold the highest standards of hospitality. Serving as a hands-on floor leader, this position plays a key role in driving guest satisfaction, team development, and overall operational success. Responsibilities: • Oversee daily restaurant operations, including opening and closing procedures., • Ensure compliance with health and safety regulations and food quality standards., • Recruit, train, and manage restaurant staff on job responsibilities, safety protocols, and Company standards, especially in relation to steps of service., • Implement and enforce Company policies and procedures., • Foster a positive and collaborative work environment, promoting teamwork and driving job satisfaction., • Monitor and assess performance by providing consistent coaching, conducting performance reviews, and addressing employee concerns., • Schedule and coordinate shifts, ensuring adequate staffing levels to meet operational needs., • Address employee concerns and grievances, escalating issues when necessary., • Collaborate with Heart-of-House management and other departments to optimize workflow and resolve cross-functional challenges., • Monitor inventory levels and coordinate with relevant departments and/or suppliers to maintain adequate stock., • Monitor and manage budgetary goals, controlling costs without compromising quality., • Oversee event operations, including planning, coordination, staffing, and execution to ensure seamless service and guest satisfaction., • Manage beverage operations, including inventory control, ordering, menu development, quality assurance, and staff training on beverage standards., • Handle guest inquiries and complaints with a focus on satisfaction and recovery of service., • 4+ years in a managerial role in a restaurant setting., • Knowledge of POS, • Timekeeping and Scheduling, • Knowledge of food safety and health regulations, • Customer-centric, • Ability to effectively handle employee relations., • Acute business & financial acumen, • Knowledge of regulatory compliance with wage & hour, scheduling, etc. It is the Company’s policy to provide equal employment opportunities to all employees and applicants without regard to race, color, ethnicity, gender, age, religion, creed, national origin, sexual orientation, gender identity, marital status, citizenship, genetic information, veteran status, disability, or any other basis prohibited by applicable federal, state, or local law. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. The job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and other job functions are subject to modification. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions. In compliance with the current Americans with Disabilities Act and state and local laws, if you have a disability and would like to request an accommodation to apply for a position, please contact Human Resources.

Job Description Title: Assistant General Manager Location: Time Out Market, Union Square Department: Operations Reporting to: General Manager Time Out Market is a global food and cultural market leveraging the editorial curation of Time Out Media to bring the best of the city together under one rooF, showcasing the best chefs, restaurants, bars, and cultural experiences. We are seeking a dynamic and experienced Assistant General Manager to join our leadership team and support the daily operations of our large-scale food and beverage Market. The AGM is an integral part of the senior leadership team and will work closely with the General Manager to ensure excellence in guest experience, team performance, financial results, and operational efficiency. This role requires a hands-on leader with strong business acumen, a customer-first mindset, and the ability to thrive in a fast-paced, high-volume environment. As the Assistant General Manager your role will include but not be limited to: * Lead and motivate diverse teams(front-of-house, back-of-house, support staff) and be skilled at managing performance and retaining talent in a high-turnover industry * Conflict resolution and team-building skills * Deep understanding of F&B operations, including service standards, kitchen workflows, supply chain, and compliance. * Strong eye for detail while balancing big-picture efficiency and guest experience * Maintain the highest standards of food and beverage quality, guest service, cost control, and consistency in accordance with TOM expectations * Monitor labor, food, and beverage costs while implementing strategies to maximize profitability * Strong knowledge of P&L management, budgeting, forecasting, and cost control. * Analysis of sales trends, labor costs, food costs, and margins to drive profitability * Able to demonstrate success in managing budgets, increasing revenue, and reducing costs. * Familiarity with restaurant management systems, POS data, and financial reporting * Collaborate with the GM on sales-building initiatives, marketing promotions, and community engagement. * Focus on succession management, training and, development of all Market employees * Delegate responsibility to the management team as needed and enforce existing policies consistently * Oversee and participate in the hiring, training, supervision, management, * Oversee the weekly schedule for both TOM staff and contracted staff to meet or exceed budgeted goals * Oversee payroll for the hourly and management staff, conduct pre-shift meetings, and assist team members with any inquiries * Partner with the General Manager to develop and implement operating standards, policies, and procedures to be followed by the management team * Assign and instruct the employees and managers in the details of their work; observe performance and encourage improvement where necessary * Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the management team and other TOM and Vendor employees * Ensure every guest receives exceptional service in line with brand standards. * Address and resolve customer concerns with professionalism and care * Lead initiatives that enhance guest loyalty and satisfaction * Interact with all department personnel, restaurant staff and Vendor staff as needed * Ensure inventory levels are maintained for facilitating proper restaurant operations, enforce strict inventory controls, and participate in monthly inventory reconciliations in conjunction with purchasing and finance teams * Ensure that no members of staff are permitted to work if they are not suitably dressed, groomed or showing symptoms of sickness * Develop and implement cost-saving and profit-enhancing measures * Maintain positive and professional relations with vendors, managing vendor interaction on the property with our staff * Monitor guest satisfaction on all levels, including social media platforms * Ensure health, safety, and sanitation requirements are in compliance with local laws and agencies Additional functions: * In addition to performance of the essential functions, this position may be required to perform a combination of the following support functions, with the percentage of time performing each function to be solely determined by the General Manager based upon the particular requirements of the operation. * Participate in the development of the annual budget for the entire restaurant; develop short and long-term financial operating plans * Attend mandatory meetings including divisional meetings, executive meetings, and staff meetings * Participate in community events * Utilize traditional software programs such as OpenTable, Microsoft Office (Word, Excel, Outlook, and PowerPoint), Tevalis, and any department-specific systems in use. * Keep work area clean and organized * Ensure confidential documents are kept in a secured area * Properly dispose of confidential documents containing any personally identifiable information via shredding or pulverization * Complete other duties as assigned by the General Manager * Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards * Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs * Monitor the restaurant’s budget as well as TOM and Vendor revenues to ensure efficient operations, including revenue and labor expense control * Maintain compliance with TOM policies and procedures, as well as city, state, and federal laws * Maintain compliance with necessary operational policies, including: Health and Safety, Food Hygiene, Maintenance, Emergency Procedures and Liquor Laws What we are looking for from you: * 5–8 years of progressive leadership experience in hospitality, with a focus on food and beverage operations. * Proven success managing high-volume or multi-unit operations. * Strong financial acumen with experience managing P&L, budgets, and cost control. * Hands-on experience in hiring, training, and developing large teams. * Strong knowledge of POS systems, scheduling software, and inventory management tools. * Exceptional communication, organizational, and interpersonal skills. * Ability to adapt quickly and make sound decisions in a fast-paced environment. * Possession of or the ability to possess all state required work cards * Proof of eligibility to work in the United States About our culture At Time Out Group we believe in diversity and equal opportunity for all people. We do not discriminate against external or internal candidates on the basis of age; disability; gender, gender reassignment; race; religion or belief; sexual orientation; marriage and civil partnership; pregnancy and maternity. We believe that diversity develops creativity and enables personal and professional growth where we all learn from each other. We believe in an open culture where ideas are shared candidly and where there is no fear of failure, but rather an understanding that we must experiment and have the freedom to succeed. We believe that everyone has the right to express themselves as they are as this enriches us all. We believe in an open world, social justice, and the pursuit of happiness, after all, we are in the happiness business. About Time Out Group plc

Job DescriptionDescription: Summary/Objective The General Manager Sets tone in café and brings energy in everything they do. The GM is responsible for the overall profitability of the store and delivering a daily escape to our locals. They drive the sales, efficiency and hospitality in the café with a high performing stable team, quality food & a beautiful store environment. With keen awareness of the store’s financial performance, the General Manager drives store performance in the café to maximize and meets sales targets & average customer spend, reduce waste and achieves operational excellence in all store activities. The General Manager leads by example and trains, coaches and develops their teammates to deliver the Steps of Service every day. Positioning: The General Manager is typically positioned at the front of the store, positioned so that they can see locals coming into the café to welcome them and can see them at their tables to assess needs and ensure the Steps of Service are executed & sales achieved. The GM floats from front of house to back of house to ensure direction and support across the business. Essential Functions/Responsibilities: Ownership: ? Financial Targets: meets the sales revenue and average check targets regularly. Manages labor costs and optimizes productivity of teams by having aces in places ? Employee Development with high performance standards: holds high performance team standards and helps them to achieve by creating a coaching environment with a focus on improving every day, every moment ? Connection through effective communication; keeps the team connected and engaged by consistently communicating expectations and holds teams accountable ? Leads by example – sets high standards for yourself and your team ? Ensures orders are placed timely and accurately. Manages COGs to ensure minimized waste ? Leads by example and reflects the company’s competencies & behaviors at all time ? Communicates clearly and consistently, shares successes, needs and opportunities to Operations Manager & BLHQ as needed ? Ensures accuracy and timeliness of schedules & payroll Spend through Service: ? Drives sales in the café, with a stable, efficient, high performing staff that drives spend with service following the Steps of Service ? Is a peer, coach and mentor. Develops teams to continuously improve performance & reach goals ? Provides regular feedback to team on performance and standards ? Onboards and develops new team members. Has clear understanding of what good looks like in café ? Ensures teammates are always performing to expectations, works with line manager and People Operations to create action plans to address performance needs General Manager Cafes 07.2019 Page 1 of 3 happiness ambassador – fair go – ride the wave - mateship Human Connection: ? First point of contact for locals and displays optimism and energy ? Communicates and interacts with locals using clear and enthusiastic words, tone of voice and body language ? Makes locals feel appreciated and valued throughout interactions ? Builds strong connection with locals. Learns names and creates a personal connection with them to build repeat business and create a daily escape ? Understands locals’ community. Awareness of trends and competition in the area – builds relationships with community and are involved with local events & activities ? Participates in projects to increase guest count, daily sales, and operational profitability and develop a loyal local base ? Set tone in café – displays optimism and brings energy in everything they do Premium Broad Product: ? Ensures ordering of appropriate stock levels ? Escalates any issues with suppliers to Supply Chain in a timely manner ? Ensures proper measures are in place to achieve the correct handling of food and beverage product to retain its freshness and quality ? Follows implemented systems, to avoid wastage of food and beverage product ? Leader of accurate product knowledge and ensures all team members follow specifications especially adhering to portion control in line with appropriate costing for a dish or beverage Beautiful Spaces: ? Ensures environment is to standard (physical set up, music volume, cleanliness, etc.) so that a beautiful environment is experienced by our locals ? Maintains Department of Health (DOH) standards at all times and perform timely reviews, follow ups and establish action plans as needed for: sanitation, shop scores and DOH inspections ? Drives cleaning schedules on a daily, weekly and monthly basis and ensures deep cleans are performed regularly ? Maintains an organized and clean working environment ? Ensures team completes store opening and closing procedures accurately and efficiently ? Ensures expectations are met in all areas of the store regarding safety, cleaning, storage, ordering and sanitation for the store, escalating issues as required to Facilities Measures of Success: ? Meets sales, average check & labor percentage targets of store ? Achievement of stores sales revenue & average check of $30 ? Average table turn in 30 minutes or 1 hour with alcohol (<25 minutes on the weekend) ? 7 minute walk to build community engagement (5 business per week) ? Café staff understand and follow direction; stable, high performing team ? Food quality & speed and a beautiful store environment are on display consistently ? Beautifully presented food General Manager Cafes 07.2019 Page 2 of 3 happiness ambassador – fair go – ride the wave - mateship Skills, Knowledge & Experience: ? You have a minimum 2 years’ experience as a manager in a quick service or full-service restaurant or a 2 years’ experience as a Team Captain ? You have worked in various roles in hospitality, have a passion for service and understand what is needed to provide a high level of hospitality ? You have a passion for working with and developing teams ? You have proven achievement of key performance indicators and can articulate which key actions you implemented to drive performance. ? You have the ability to work in high-pressure environments; and can lead and keep teams calm and focused ? You are well-organized and detail-oriented ? You have experience in, and an ability to use a Point of Sale (POS) system ? You demonstrate the 5cs of leadership: Competency, Commitments, Courage, Candour & Consistency ? You have strong interpersonal and communication skills Work Environment: Working conditions are typically indoors in environmentally controlled conditions. While performing the duties of this job, the employee is regularly required to talk or hear. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice. Requirements:

Job Description About Us: Join our trendy Italian steakhouse in the heart of Englewood, NJ. We pride ourselves on culinary excellence and providing a top-tier dining experience. Job Description: This unique role combines digital marketing, social media management, event coordination, and restaurant operations leadership. We’re looking for someone with both creative flair and hands-on hospitality experience — a person who can elevate our brand presence, attract new guests, and ensure smooth daily operations. Responsibilities: Operations & Leadership • Lead the Floor: Manage day-to-day restaurant operations. Oversee daily shifts, managing front-of-house staff to ensure seamless service and high hospitality standards., • Staff Mentorship: Hire, train and motivate the team on service etiquette, menu knowledge, and upselling., • Problem Solving: Act as the face of the restaurant, handling guest feedback with grace and resolving operational challenges in real-time., • Content Creation: Capture high-quality photos and videos (Reels/TikToks) of dishes, cocktails, and "behind-the-scenes" moments., • Community Engagement: Manage our social media accounts, responding to comments/DMs and engaging with local influencers., • Campaign Strategy: Develop and execute monthly marketing calendars, including holiday specials, happy hour promotions, and events., • Minimum 3 years of restaurant management experience, • Proficiency with MS Office, Adobe Illustrator/Photoshop, Toast POS, • Professional proficiency with Meta Business Suite, Instagram, Google, TikTok, • Up to $85,000.00 per year, • Paid time off, • Self-motivated with problem-solving abilities, • Personable, energetic, and positive team member, • Attention to detail and professional appearance, • Ability to lift and carry up to 50 lbs., • Flexible schedule: weekdays, nights, weekends, and holidays Experience Level: Minimum 3 years in restaurant management Schedule: • Monday to Friday Apply Today: If you have a passion for hospitality and the creative eye to grow a brand, we want to hear from you. Join our dynamic team and contribute to an exceptional dining experience! Please include or provide a link to a portfolio or a social media account you have managed with your application.

Job DescriptionJob DetailsPickle Hospitality is seeking experienced FOH Managers at both Jacob's Pickles and Maison Pickle in the Upper West Side We are a unique group of restaurants offering elevated comfort food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH, Cicerone and T.I.P.S. is a huge plus. Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, The Pickle Hospitality Group is committed to providing a working environment conducive with professional and personal growth. We are now offering management positions at a 40 hour and 50 hour per week level.

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by different restaurants that come onsite and serve fresh lunch from their chef’s unique menus. Fooda operates in over 20 major US cities and plans to continue its expansion across the United States. Eight out of ten employees believe Fooda is one of their company’s top perks. Position Overview: The Program Supervisor is the onsite operational leader responsible for the daily execution of Fooda services at their assigned client location(s). This role owns the full onsite experience including lunch programs, pantry operations, and onsite team leadership to ensure a seamless, hospitality-driven experience that reflects Fooda’s standards of quality, care, and consistency. The role is based onsite in a client office environment, combining hands-on service leadership with a consistent, daytime schedule aligned to standard business hours. The Program Supervisor leads and manages any hourly onsite staff dedicated to their assigned location and maintains ownership of pantry operations, including inventory management, ordering, restocking, menu planning, and budget oversight. They are accountable for service excellence, operational execution, and a positive experience for clients and consumers alike. What You Will Be Doing: • Own the day-to-day execution of Fooda services at your assigned location, ensuring a reliable, high-quality onsite experience., • Serve as the primary onsite partner for the client, building trust through consistent presence, communication, and follow-through., • Supervise and support all hourly onsite staff dedicated to the location, providing clear direction and accountability., • Oversee all pantry operations, including inventory management, ordering, restocking, menu planning, and budget awareness., • Monitor product usage and inventory levels, adjusting orders to maintain availability while preventing waste., • Responsible for execution on new levels of service, which may go beyond lunch and pantry services (catering events, coffee, etc.), • Act as the onsite escalation point for operational issues, resolving challenges in real time., • Partner with restaurant teams and internal stakeholders to ensure smooth service execution., • Ensure Fooda Standards of Service, Sanitation, and Safety are consistently upheld across all onsite operations.Who You Are, • You’re a hands-on leader who takes ownership of the full onsite experience., • You’re comfortable balancing client-facing responsibilities with operational execution., • You have experience in hospitality, retail, food service, or front-of-house operations and enjoy leading teams and delivering great service., • You’re someone who wants to stay in the service industry while working in a more structured, corporate-style environment with predictable schedules., • You’re organized, proactive, and calm under pressure., • You communicate clearly and professionally with clients, vendors, and staff., • You’re comfortable using technology and operational systems to support daily work., • Competitive hourly rate $26-$30/hr, • Comprehensive health, dental and vision insurance plans, • 401k retirement plan with company match, • Paid maternity and parental leave benefits, • Flexible spending accounts, • Company-issued laptop, • Daily subsidized lunch program (ours!) 5kpk3pPGJU

Job DescriptionAbout Us At Father & Son Soul Food Catering, we serve up authentic Southern comfort food with heart, flavor, and family pride. Located in the heart of Brooklyn, our fast-paced restaurant values great service just as much as great food. We’re currently looking for a friendly, dependable Cashier to join our front-of-house team. Job Summary As a Cashier, you’ll be the face of our restaurant—welcoming customers, taking orders, handling payments, and ensuring a smooth customer experience from start to finish. The ideal candidate has previous experience handling cash, thrives in a fast-paced environment, and brings a warm, customer-first attitude. Key Responsibilities • Greet customers warmly and provide excellent service, • Take accurate orders using the POS system, • Handle cash, credit/debit card transactions, and issue receipts, • Maintain a clean and organized front counter and register area, • Answer basic customer questions about the menu, • Communicate effectively with kitchen staff to ensure order accuracy, • Help with packaging orders during rush hours, • Follow all food safety and hygiene standards Qualifications • 1+ year of cash handling and customer service experience required, • Friendly, positive attitude and strong communication skills, • Able to work well under pressure in a fast-paced environment, • Must be willing to work nights, weekends, and holidays, • Must obtain a Food Handling Certificate within 30 days of hire (company will cover cost), • Reliable, punctual, and team-oriented

Job DescriptionCompany Description: WORLD SPA is a Brand New Spa & Restaurant concept in Brooklyn, NY. We are seeking talented, dedicated, and enthusiastic team members to become part of the Grand Opening of New York City’s premiere, largest, and most diverse Spa Destination in a class by itself located in the heart of Brooklyn. This is a great opportunity to become a part of a one-of-a-kind project with a culture that will enable you to grow and make a difference. If you are passionate about what you do, hungry for success, growth and ability to make an impact, apply today! WORLD SPA offers a global, authentic, and unmatched spa experience by preserving ancient practices and uniting various culturally authentic sauna, bathing, and spa treatments in one destination. World SPA creates an environment that inspires the imagination and provides distinctive sensory experiences to our guests. Our goal is to consistently exceed guest expectations by anticipating their needs and desires and offering them an unparalleled experience. WORLD SPA features multiple world-class dining venues. REN is a fine dining, full service restaurant in collaboration with Michelin Star Chef Shaun Hergatt. REN means “pure” in Nordic and represents a familiar, clear, everyday restaurant concept with international specialties masterfully created from the best natural ingredients. REN feels upscale, but comfortable. WORLD SPA LOUNGE, which is a 250 seat restaurant and is the most fast paced of all is located within the Spa area, where guests can either enjoy a cup of artisanal tea, crafted cocktail, fresh sushi and small plates in between experiencing multitude of Spa rooms and saunas or can reserve a cabana for a full on feast or celebration. World Spa Lounge offerings represent the same regions as the Spa: Eastern European, Mediterranean, Asian and American. World Spa Lounge feels casual and unpretentious still offering the highest quality of food & beverages and friendly, attentive service. BIRCH&OAK is a VIP area with its own Bar and Restaurant, outdoor terrace that can be enjoyed by the Members during their Spa visit or on its own. In addition to the three dining venues, World Spa features 2 exclusive Private Rooms that have their own sauna for groups of 22 and 15 guests. Position Summary: The Server Assistant is responsible for taking orders from restaurant guests and delivering their food to them, explaining the menu, asking for food allergies and ensuring to make the best recommendations for food and drinks that WORLD SPA offers. Communicating with kitchen staff, and balancing dishes as they bring them to the appropriate table. Essential Duties and Responsibilities: * Deliver food to guests quickly and efficiently. * Deliver condiments and drinks as needed (to include alcoholic beverages). * Refill beverages as needed. Respond to guest inquiries in a courteous and polite manner. * Promptly and professionally, handle guest issues and communicate problems and concerns to servers and management. * Demonstrate proper table service and full knowledge of the menu and table layout * Supports services staff with arranging tables for large parties when needed * Pre-buss tables. * Clean and reset dirty tables. * Perform various duties to ensure health and sanitation of dining area and server alley including e.g. cleaning floors * Maintain a clean and organized server alley and expo area. * Stock ice and glassware on the server line. * Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the floor manager or immediate supervisor * Assist and communicate clearly with the kitchen staff and front of the house staff. Skills, Abilities and Experience: * 1+ Years’ experience in the restaurant or hospitality industry. * Excellent interpersonal and customer service skills. * Well-organized with ability to take and place food and beverage orders accurately. * Ability to operate point-of-sale systems. * Strong knowledge of coffee, beer, wine and liquor service. * Must be at least 18 years old to serve alcoholic beverages. * Must successfully complete a restaurant training course. Education Requirements: * Servsafe/Tips Certification or ability to obtain upon hire. World Spa Entertainment, LLC. is an Equal Opportunity Employer and is committed to providing equal employment opportunities to all employees and applicants and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Pay range is: $16.50/Hour plus tips (applicable to NYS tip credit law). #ZR

As a Front of House Manager you will work with the General Manager to ensure efficient restaurant operations, as well as maintain high standards for service, education and motivate our staff to provide excellent customer service.We look to you to exemplify professionalism in leading a team and creat