Front house restaurant staff jobs in United States

Responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff based on company policies, supervising all areas of the restaurant to monitor activities and handle problems that arise and managing all areas of staffing, including scheduling employees. Recruiting, interviewing and training staff to follow restaurant procedures Maintaining safety and food quality standards Keeping customers happy, getting their feedback on the experience and handling complaints Organizing schedules, keeping track of employees’ hours and recording payroll data Supervising daily shift operations, including front- and back-of-house restaurant operations Controlling operational costs and identifying ways to cut waste Appraising staff performance and disciplining or retraining employees to correct poor performance. Able work at 7am for Hotel Breakfast service.

Must be able to work in a fast-paced environment, have strong attention to detail, and maintain cleanliness and organization throughout the dining area. Must be able to lift up to 30 lbs, be on your feet for long periods, and work well as part of a team. Prior restaurant experience is a plus but not required. Must be able to maintain a conversation in English. Responsibilities: Promptly clear, clean, and reset tables after guests leave. Ensure dining areas, floors, and service stations remain clean and organized. Refill water glasses and assist with beverage service as needed. Support servers by delivering drinks, condiments, and other items to tables. Restock supplies such as napkins, silverware, and glassware. Help maintain a welcoming and tidy atmosphere for guests. Follow all health and safety regulations. Communicate effectively with front of the house staff.

We are seeking an enthusiastic and experienced Server to join our front-of-house team! If you have a passion for hospitality, enjoy working with people, and have at least one year of experience in a restaurant setting, we’d love to meet you. Responsibilities: Greet guests warmly and provide excellent customer service Take food and drink orders accurately and efficiently Deliver orders in a timely manner and ensure guest satisfaction Maintain a clean and organized dining area Handle payments and provide correct change or process card transactions Communicate with kitchen staff and management to ensure smooth service Follow all safety and sanitation guidelines Requirements: At least 3 year of experience as a server in a fast-paced environment Full-time availability, including weekends and holidays Excellent communication and interpersonal skills Positive attitude and strong work ethic Ability to multitask and stay organized under pressure Perks (if applicable): Competitive hourly rate + tips Opportunities for growth Staff meals/discounts Apply today and be a part of a team that values great service and great people!

WHO WE ARE: The menu at Jack’s Wife Freda tells the story of the dishes we know and love from our childhoods in Israel and South Africa, as well as New York’s Jewish food and culture, emphasizing bright, fresh ingredients and beautiful presentation. Our love for our adopted hometown is reflected in everything at Jack’s Wife Freda, from our lively atmosphere, all-day dining hours, effortless ambience and joyful sense of community. Jack's Wife Freda is an all-day bustling Cafe. Breakfast, lunch, brunch, dinner and classic cocktails are served 7 days a week. WHO YOU ARE: Self-motivated individual who possesses a positive attitude coupled with a warm yet personable approach to service and most importantly you have a strong sense of team. Ability to turn first time diners into regulars. Open availability and a full time 4-5 shifts a week schedule preferred with at least 2 years of NYC restaurant experience. RESPONSIBILITIES INCLUDE: Provide positive, energetic, and attentive service in a fast-paced environment Work as a team to provide exceptional hospitality Ability to take orders and maintain full menu knowledge and enter orders correctly into the POS Ability to effectively communicate with FOH team, Managers and BOH staff Anticipate guest needs and handle guests situations with genuine empathy Complete all opening, transition, and closing responsibilities; complete side work assignments Keep all areas of the restaurant clean and organized by following cleaning checklist Assist with setting up outdoor furniture and maintenance of outside fixture and seating area Ability to multi task and move with around the floor with a purpose WHAT WE OFFER: Enrollment in company-contributed health coverage plan (medical, dental and vision) Commuter benefits 401K with match after one (1) year of employment Employee Dining Program Jack’s Wife Freda provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state, and local laws. ‘How we treat each other is the energy, magic and aspiration of Jack’s Wife Freda’

Sweet Anaëlle is a vibrant and welcoming restaurant dedicated to delivering exceptional dining experiences. We take pride in maintaining a clean, organized, and inviting atmosphere for our guests and staff. We're looking for a dedicated Porter to join our team and help keep our restaurant running smoothly! Job Responsibilities Maintain cleanliness in all areas, including dining spaces, kitchen, restrooms, and storage areas. Sweep, mop, and ensure floors are free of spills and hazards. Take out trash and recycling, keeping waste areas organized. Assist with basic maintenance tasks and restocking supplies. Support kitchen and front-of-house staff with cleaning duties as needed. Handle deliveries and organize storage areas efficiently. Requirements: Prior experience in a similar role is a plus Ability to work in a fast-paced environment. Reliable, punctual, and a team player. Ability to lift up to 50 lbs and stand for extended periods. Availability for evenings, weekends, and holidays as needed. Benefits: Competitive pay Opportunities for growth within the company A friendly and dynamic work environment If you take pride in keeping things clean and organized, we'd love to have you on our team! Apply today!

An Italian Chef with 3 years of experience is responsible for preparing authentic Italian cuisine, overseeing kitchen staff, and ensuring high standards of food quality and presentation. The role demands a deep understanding of Italian cooking techniques, ingredients, and regional variations, with a focus on creating traditional and innovative Italian dishes. The Chef should also assist in menu development, maintain kitchen organization, and ensure food safety standards. Key Responsibilities: Preparation of Authentic Italian Dishes: Prepare traditional Italian dishes such as pasta, risotto, pizza, antipasti, and regional specialties with precision and care. Use high-quality, fresh ingredients to produce authentic Italian flavors, and maintain consistency in taste and presentation. Ensure every dish meets the restaurant's quality standards for taste, texture, and appearance. Menu Planning & Recipe Development: Collaborate with management or senior chefs to create and refresh the Italian menu, incorporating seasonal ingredients and regional specialties. Contribute ideas for new Italian dishes or variations of classics, ensuring the menu stays current and exciting. Overseeing Kitchen Operations: Lead and supervise a team of kitchen staff, ensuring the smooth and efficient running of kitchen operations. Ensure that all food is prepared in a timely manner, especially during peak hours, while maintaining the highest quality. Assist in training junior kitchen staff on traditional Italian cooking methods and techniques. Food Safety & Sanitation: Ensure that all kitchen staff adhere to food safety regulations and hygiene standards. Monitor kitchen cleanliness and maintain safe food storage practices in line with Italian culinary traditions and standards. Regularly inspect kitchen equipment to ensure it is in proper working condition. Inventory and Stock Management: Manage inventory of ingredients, ensuring the proper stock of high-quality Italian ingredients such as fresh herbs, cheeses, pasta, and meats. Work with suppliers to source authentic Italian ingredients and ensure inventory levels meet the needs of the kitchen. Prevent food wastage by efficiently using ingredients and rotating stock. Customer Interaction & Satisfaction: Occasionally engage with customers to gather feedback and ensure they are satisfied with their meals, particularly regarding the authenticity and quality of the Italian dishes. Adapt dishes to suit customer preferences, including dietary restrictions or special requests (e.g., vegetarian, gluten-free options). Collaborative Work Environment: Work closely with the front-of-house team to ensure smooth service and timely delivery of dishes to customers. Communicate effectively with kitchen staff and management to solve problems, handle complaints, and improve kitchen operations. Training & Mentoring: Mentor junior chefs and kitchen staff, helping them improve their skills in Italian cooking techniques. Provide on-the-job training, focusing on key Italian culinary principles like making fresh pasta, risotto, and pizza dough. Skills and Qualifications: Experience: Minimum of 3 years of professional experience in an Italian kitchen or restaurant. Culinary Expertise: Strong knowledge of traditional Italian dishes, cooking techniques, and regional flavors (e.g., Southern vs. Northern Italian cuisine). Creativity: Ability to innovate while respecting Italian culinary traditions, creating new dishes or twists on classics. Leadership Skills: Capable of managing a kitchen team and maintaining high standards in a fast-paced environment. Attention to Detail: Focus on perfecting the presentation, flavor, and texture of each dish. Food Safety: Knowledge of food safety standards and hygiene, particularly for handling and preparing fresh ingredients like seafood, meats, and cheeses. Customer Service: Ability to respond positively to customer feedback and requests, ensuring an excellent dining experience. Adaptability: Ability to work under pressure and adjust quickly to changing kitchen demands.

We are looking for a Restaurant Manager to lead all aspects of our business. You will deliver a high-quality menu and 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 productivity, quality, and customer-service standards. To be successful in this role, you'll need management skills and experience in both front and back of the house. 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 essential, as you'll be setting work schedules, making sure we comply with health and safety restaurant regulations and maintaining a clean functional premise. 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 restaurant operations Deliver superior service and maximize customer satisfaction Respond efficiently and accurately to customer complaints Regularly review product quality Organize and supervise shifts Appraise staff performance and provide feedback to improve productivity. Ensure compliance with sanitation and safety operations. Manage restaurant's good image and suggest ways to improve it Observe operational costs and suggest measures to cut waste Promote the brand in the local community through word-of-mouth and restaurant events in teamwork with GM Recommend ways to reach a broader audience (e.g. discounts and social media) Train new and current employees on proper customer service practices Supervise policies and protocols that maintain the restaurant operations Uphold good communications between management, kitchen and FOH staff Skills: Proven work experience as a Restaurant Manager, Restaurant Service 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 Toast, OpenTable, Delivery Apps Strong leadership, motivational and people skills. Job Types: Full-time, Part-time Pay: $70,000.00 - $80,000.00 per year Expected hours: 15 – 20 per week Shift: 8 hour shift Evening shift Morning shift Experience: Restaurant management: 3 years (Preferred) Language: Spanish (Preferred) License/Certification: Food Handler Certification (Preferred) Work Location: In person

Executive Chef – Sinsa (East Village, NYC) Sinsa, a Korean American wine bar in the heart of East Village, is seeking an innovative and passionate Executive Chef to lead our kitchen. Our vision is to redefine Korean American cuisine through classical cooking techniques, refined flavors, and thoughtful wine pairings. We emphasize sophistication, creativity, and execution, blending Korean and global influences into a unique culinary experience. Job Overview: As Executive Chef, you will be responsible for overseeing all aspects of kitchen operations, from menu development to execution, team leadership, and financial performance. You will collaborate closely with ownership and front-of-house leadership to create an exceptional dining experience that aligns with our brand’s vision. Key Responsibilities: • Lead and manage all kitchen operations, ensuring consistency, quality, and efficiency. • Develop and refine an innovative, seasonally driven menu that embodies Korean American flavors with global influences. • Train, mentor, and inspire kitchen staff, fostering a culture of teamwork, respect, and continuous learning. • Maintain strict food safety and sanitation standards in compliance with DOH regulations. • Oversee kitchen inventory, food costs, and labor budgets to ensure profitability. • Work closely with the FOH team to align culinary and service experiences. • Recruit, hire, and schedule kitchen staff to build a strong, cohesive team. • Maintain a strong presence on the line, ensuring excellence in execution during service. • Stay ahead of industry trends, integrating innovative techniques and ingredients into the menu. What We’re Looking For: • 3+ years of experience as an Executive Chef or high-level Sous Chef in a chef-driven, high-volume restaurant. • Expertise in Korean or Korean American cuisine, with a strong understanding of contemporary culinary techniques. • A passion for ingredient-driven cooking, precise technique, and elevated presentation. • Proven leadership skills with the ability to train, motivate, and develop a team. • Strong business acumen with experience in food cost control, inventory management, and labor efficiency. • Deep understanding of DOH regulations and food safety compliance. • Ability to work in a fast-paced, high-pressure environment while maintaining composure and excellence. • Strong communication and collaboration skills with FOH and ownership. • A deep appreciation for wine and beverage pairings is a plus. What We Offer: • Competitive salary with performance-based incentives. • Comprehensive health and wellness benefits. • Additional perks. • A leadership role in a highly anticipated concept in NYC’s dynamic dining scene. • The opportunity to create and shape a unique menu with creative freedom. • Supportive and collaborative work environment with growth opportunities. If you are an ambitious, forward-thinking chef looking to lead an innovative restaurant, we’d love to hear from you.

The Floor Manager is responsible for leading, managing, and overseeing service. They manage their teams through the lens of Jack’s Wife Freda culture, ensuring the employee experience and the guest experience meet company standards. They embody the Jack’s Wife Freda philosophy of “leading from the door,” building connections and fostering community outreach. This key team member actively builds engagement and coaches their hourly teams. The Floor Manager leads by example, inspiring their team and their restaurant. The Floor Manager must have a full understanding of each area of their business, managing the day-to-day of their location, collaborating with their peers, and supporting their AGM. They are responsible for growing great talent from within through training, setting a high standard for service, and mentoring new talent. Responsibilities: ● Assist with training and development of new and existing employees. ● Foster teamwork among employees and peers. ● Work with FOH & BOH teams to ensure a consistent, outstanding guest experience. ● Address guest needs in an effective and timely manner. ● Work to minimize waste and maximize product through daily inventory check. ● Assist AGM to follow all NYC Department of Health standards (FOH DOH checklist), maintaining an “A” Grade. ● Authorize, control, and review all comps/ voids per shift. ● Identify, address and document daily employee performance issues according to HR standards. ● Ensure that each service is properly staffed and assign sections accordingly to ensure excellent service. ● Participate in regularly scheduled and yearly employee training. ● Follow proper cash handling procedures, holding employees accountable for proper cash handling (cross check with POS cash due and tips amount). ● Verify & correct time entries & tips in POS system to prepare payroll for AGM review. ● Create an enjoyable dining room atmosphere including lighting, music and temperature levels consistently. ● Perform varied duties to ensure proper restaurant operation according to standard operating procedure. ● Delegate service tasks accordingly to ensure that the service team is working together. ● Complete assigned projects in a timely manner. ● Direct and manage employees through the lens of Jack’s Wife Freda’s culture. ● Respond to guest needs through the lens of the Jack’s Wife Freda culture. ● Provide feedback about the employee experience with managers at weekly manager meetings, focusing on retention. ● Execute performance discussions and work with the management team to hold employees accountable through in-the-moment feedback. ● Participate in constructive communication between employees and BOH managers. ● Have a thorough understanding of and uphold policies and procedures of the Jack’s Wife Freda handbook, employee benefits, and company philosophies. ● Suggest and execute unique ways to show appreciation to Jack’s Wife Freda employees. ● Communicate any maintenance and repair as needed. ● Communicate any guest/staff issues. ● Support a decision-making process that empowers the team. ‘How we treat each other is the energy, magic and aspiration of Jack’s Wife Freda’ Jack’s Wife Freda provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state, and local laws.

Restaurant Type: Japanese Fast Casual Location: Port Washington, NY Job Summary: The Front of House Manager will oversee daily operations of the front-of-house team in our Japanese fast casual restaurant. This role ensures a seamless and efficient dining experience for both dine-in and takeout guests by managing staff, maintaining high service standards, and optimizing workflow. The ideal candidate will have strong leadership skills, a passion for customer service, and experience in a fast-paced restaurant setting. Key Responsibilities: - Staff Management: Supervise, train, and schedule front-of-house staff, including servers, cashiers, and takeout/delivery food packers. Assist in hiring to build a strong, customer-focused team. - Customer Service: Ensure a high level of service and guest satisfaction by addressing customer inquiries and resolving issues promptly. - Operations & Efficiency: Oversee daily front-of-house operations, manage reservations, and optimize seating arrangements to accommodate customer flow. - Inventory & Supplies: Maintain inventory levels for front-of-house supplies, place orders as needed, and ensure cost-effective resource management. - Financial Oversight: Assist with cash handling, oversee POS system operations, and monitor financial data to maintain profitability. - Health & Safety Compliance: Ensure all front-of-house operations comply with health and safety regulations, keeping the environment clean and safe for guests and staff. - Team Leadership & Development: Provide coaching, feedback, and performance evaluations to improve team efficiency and morale. - Cross-Department Collaboration: Work closely with the back-of-house team to ensure smooth service and effective communication. - Marketing & Community Engagement: Support local marketing initiatives to increase visibility and build strong community relationships. Requirements: - Experience: Minimum 2 years of restaurant management experience, preferably in a fast-paced environment. - Skills: Strong leadership, communication, and problem-solving abilities. Ability to thrive in a dynamic environment and work flexible hours, including evenings and weekends. - Industry Knowledge: Experience in fast casual, quick-serve, or similar restaurant environments is highly preferred. Familiarity with Japanese cuisine and culture is a plus. Benefits: - Competitive salary - Employee discounts - Opportunities for professional growth - Supportive and collaborative work environment Work Environment: - Fast-paced and customer-focused atmosphere - Hands-on leadership role in a growing restaurant - Opportunity to contribute to a dynamic team and enhance guest experience How to Apply: If you’re passionate about delivering exceptional customer service and leading a high-performing team, we’d love to hear from you! Please submit your resume and a cover letter to apply.

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