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Job Description POSITION OBJECTIVE: This position is responsible for the complete service of food and beverages in our various a la carte outlets, catering to all members and guests needs according to established rules of etiquette. Servers work closely with runners and Server assistants in order to provide members and guests with an enjoyable dining experience. Please note this is a Part Time position (up to 30 hours/week) ESSENTIAL JOB FUNCTIONS: • Take beverage orders, enter beverage order into the Jonas system and deliver to table in timely manner, • Explain specials and up sell additional items based on pre-shift suggestions discussed, • Take food order, enter into the Jonas system and preset the necessary silverware, • Ensure smooth communication and coordination with Front and Back team members (Runners, Server Assistants, Cooks), • Serve food in timely manner and in accordance with WCC standards, • Assist the host and management with meeting, greeting and seating of guests when needed, • Clear table as necessary and attends to guests throughout the meal, • Close out the check on the Jonas system INCIDENTAL DUTIES: The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management. PERFORMANCE EXPECTATIONS: • Ability to handle an entire station as designated by the dining room captain or Manager, • Ability to anticipate the needs and requests of Members and guests, • Ability to operate all job related equipment to include but not limited to POS (Jonas Point of Touch), coffee machines, espresso machine, • Knowledgeable about all menu items including their ingredients, presentation and methods of preparation, • Ability to present and up sell specials and other menu items, answer questions and make suggestions regarding Food and wine pairing, • Ability to serve and clear food and beverage quietly and professionally, in a timely manner, by using proper serving and clearing techniques, • Excellent organizational skills to maintain stations and side stands stocked with necessary supplies and clean at all times, • Ability to handle complaints in a professional manner, • Ability to work on a team to ensure smooth communication, cooperation and coordination with other team members at the Front and Back of the House to ensure a professional and flawless member experience JOB QUALIFICATION STANDARDS: The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position. EDUCATION AND EXPERIENCE: • High School degree or equivalent preferred, • Three to six months of related work experience and/or training strongly preferred KNOWLEDGE AND SKILL REQUIREMENTS: • Basic mathematical skills preferred, • Ability to multitask and operate within a fast-paced environment, • Knowledgeable of Hospitality / Culinary Terms, • Ability to lift up to 25 lbs. - Ability to stand for long periods of time

Job Description POSITION OBJECTIVE: This position is responsible for the complete service of food and beverages in our various a la carte outlets, catering to all members and guests needs according to established rules of etiquette. Servers work closely with runners and Server assistants in order to provide members and guests with an enjoyable dining experience. ESSENTIAL JOB FUNCTIONS: • Take beverage orders, enter beverage order into the Jonas system and deliver to table in timely manner, • Explain specials and up sell additional items based on pre-shift suggestions discussed, • Take food order, enter into the Jonas system and preset the necessary silverware, • Ensure smooth communication and coordination with Front and Back team members (Runners, Server Assistants, Cooks), • Serve food in timely manner and in accordance with WCC standards, • Assist the host and management with meeting, greeting and seating of guests when needed, • Clear table as necessary and attends to guests throughout the meal, • Close out the check on the Jonas system INCIDENTAL DUTIES: The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and indeed additional responsibilities may be assigned, as required, by management. PERFORMANCE EXPECTATIONS: • Ability to handle an entire station as designated by the dining room captain or Manager, • Ability to anticipate the needs and requests of Members and guests, • Ability to operate all job related equipment to include but not limited to POS (Jonas Point of Touch), coffee machines, espresso machine, • Knowledgeable about all menu items including their ingredients, presentation and methods of preparation, • Ability to present and up sell specials and other menu items, answer questions and make suggestions regarding Food and wine pairing, • Ability to serve and clear food and beverage quietly and professionally, in a timely manner, by using proper serving and clearing techniques, • Excellent organizational skills to maintain stations and side stands stocked with necessary supplies and clean at all times, • Ability to handle complaints in a professional manner, • Ability to work on a team to ensure smooth communication, cooperation and coordination with other team members at the Front and Back of the House to ensure a professional and flawless member experience JOB QUALIFICATION STANDARDS: The following describes the general qualifications and physical, sensory and mental abilities normally associated with performing the essential functions of this position. EDUCATION AND EXPERIENCE: • High School degree or equivalent preferred, • Three to six months of related work experience and/or training strongly preferred KNOWLEDGE AND SKILL REQUIREMENTS: • Basic mathematical skills preferred, • Ability to multitask and operate within a fast-paced environment, • Knowledgeable of Hospitality / Culinary Terms, • Ability to lift up to 25 lbs. - Ability to stand for long periods of time

Job DescriptionVoted a Top Workplace and Top Pizza nationally, Colony Grill has been serving award-winning pizza and drinks in a relaxed, welcoming bar and dining environment since 1935. Our simple menu featuring our signature bar pie enables our staff to focus on delivering exceptional hospitality. As such we are looking for bartender candidates with excellent communication and interpersonal skills to join our hospitality team. As a key member of our service team, you should be exceedingly welcoming and with an ability to serve guests in a manner that reflects our distinctive hospitality approach Every Guest is Our Only Guest. You will be responsible for coordinating operation of the lounge and bar, serving bar guests, and communicating with front- and back-of-the-house personnel to provide a dining experience that meets or exceeds guest expectations. Responsibilities: Preparation and Oversight • Ensure proper set-up of lounge & bar from beginning to end of shift., • Maintain a knowledge of all food & beverage items served at Colony Grill. Be prepared to inform customers about how items are prepared, what they contain, portion size, and prices. Make recommendations to customers and suggest menu items as appropriate., • Efficiently navigate the Colony Grill POS computer system to execute and oversee the correct entry of orders and recording of all items served., • Promptly and correctly enter all orders into the computer workstation. Ensure every item that crosses the bar has been properly rung into the computer and that an updated tab is placed in front of each guest immediately after delivery., • Confirm daily any new menu or bar items, as well as any items being eliminated., • Maintain responsibility for a cash drawer throughout the shift.Customer Service, • Always exceed guest expectations, working to anticipate their needs, and serving them in accordance with set bar etiquette. Establish an effective routine to receive guest orders promptly and properly. Attend to customer complaints as they arise and escalate them to the manager when necessary/appropriate. At end of a guests stay, promptly compute cost of check and ensure that all items have been properly rung in; accept payment and ensure that credit card has been returned or correct change has been issued., • Complete a quality check at regular intervals for all guests sitting at the bar., • For guests dining at the bar, ensure proper table maintenance before, during, and after pizza service., • Assure that all food and liquor served are prepared to Colony Grill specification.Other Responsibilities, • Observe all appropriate state liquor laws regarding alcohol service including knowledge of acceptable forms of ID, and how to properly inspect them., • Ensure that bar guests are not overserved and deny further alcoholic beverage service to anyone potentially inebriated., • Present an honest and diligent attitude at all times. Maintain an appropriate, professional demeanor in all interactions with guests and co-workers. Attend all scheduled meetings and training sessions. Abide by all health code regulations and standards.Requirements, • Professional appearance and attitude., • Ability to deal with multiple tasks effectively and establish priorities., • Ability to stand, walk, bend, kneel, lift, climb stairs, and carry objects such as glass racks and ice bins weighing up to 30 lbs., • Ability to keep up a steady pace of service at the bar for shifts of up to 10 hours., • Ability to be 100% accurate. Complete our short application today!

Job Description Broadview at Purchase College GENERAL SUMMARY: A unique opportunity exists to join a team in creating a vibrant senior learning community on the campus of Purchase College, State University of New York. The residents of this university-based retirement community will be able to enjoy the many amenities of the college including the renowned Neuberger Museum of Art, the Performing Arts Center, the academic and athletic facilities, and the park-like campus. They will be able to enjoy all these benefits while living in a village designed specifically for their interests and needs. As part of the Purchase College community, Broadview residents will enjoy both formal and informal programming and collaborative opportunities designed to promote intergenerational engagement with members of the college community, ranging from classes and mentoring to providing employment opportunities for students. Broadview will offer the full continuum of services, inclusive of Independent Living, Assisted Living, Enhanced Assisted Living, and Memory Care. The community is slated to open to residents in the 4th quarter of 2023. INCLUSIVE AND COLLABORATIVE CULTURE: We are dedicated to promoting diversity, equity, and inclusion. Diversity is the commitment to a community of equity and access through the acceptance of all aspects of human difference. This includes but is not limited to age, disability, race, ethnicity, gender, gender expression and identity, language heritage, national origin, sexual orientation, religion, socioeconomic status, status as a veteran and worldview. Broadview at Purchase College is proud to be SAGE CARE certified, and all employees will be provided with SAGE CARE training. Broadview at Purchase College is committed to integrating various cultural and social perspectives to engender excellence and to creating a collaborative culture to provide an exceptional experience for every employee and resident. Job Summary: The Host/Hostess is responsible for assisting the Manager with the overall operation, coordination, appearance and maintenance of the dining area and waitress station and ensuring that courteous and efficient services are delivered. PRINCIPLE DUTIES: 1. Responsible for arranging seating accommodations and greeting residents, guests, and staff while maintaining a friendly environment., 2. Supervises the physical appearance of the dining room area and waitress stations including table pedestals, chairs, rugs, drapes, flooring tiles, light fixtures, etc., 3. Supervises the appearance of dining room tables, including table linens, napkins, silverware, table setup, menu covers, centerpieces, etc., 4. Schedules work assignments for all dining room personnel assigning specific jobs and spot checking to ensure standards are met., 5. Maintains pertinent and appropriate resident and staff attendance records, reservations, incident reports, schedules, special functions, and assists in performing computerized resident billing transactions as needed., 6. Advises the Dining Room Manager regarding dining room status., 7. Assists with planning, scheduling, supervising, and counseling dining room personnel., 8. Assists bus and wait staff on the floor when needed and receives a consensus on resident feedback and satisfaction., 9. Assist servers in cleaning tables, floors, vacuuming, etc., 10. Execute other duties as assigned by management. Other Duties: Assists in assuring staff education is provided to dining room personnel in accordance with the staff education plan, plus provides on the job training for dining room personnel. 1. Ensures that dining room service is in compliance with all local, federal, and state regulations in relation to service, sanitation and personnel., 2. Inspects equipment to determine repair or maintenance needs and cleanliness. Reports any necessary maintenance repairs to the Dining Room Manager., 3. Attends in-service training and education sessions, as assigned., 4. Performs specific work duties and responsibilities as assigned by supervisor. HOSPITALITY FOCUS: The Broadview Community fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests: 1. We greet residents, employees, and guests warmly, by name and with a smile., 2. We treat everyone with courteous respect., 3. We strive to anticipate resident, employee and guest needs and act accordingly., 4. We listen and respond enthusiastically in a timely manner., 5. We hold ourselves and one another accountable., 6. We embrace and value our differences., 7. We make residents, employees and guests feel important., 8. We ask, “Is there anything else I can do for you?”, 9. We maintain high levels of professionalism, both in conduct and appearance, at all times., 10. We pay attention to details. WELLNESS FOCUS: The Broadview employees are expected to promote a healthy community culture for all residents and employees. This is a whole-person approach to health and wellness which includes eight dimensions of wellness: Emotional, Environmental, Health Services, Intellectual, Physical, Social, Spiritual and Vocational. Through these efforts we can ensure and exceed residents’ wellness needs relating to their mind, body, and soul, which may also have a positive effect on the employees, as a result. QUALIFICATIONS: 1. High school graduate required. Prefer courses in hospitality management or dining room operations., 2. Some experience in “front of the house operations” within restaurant, hotel, club or similar institution preferred., 3. Ability to communicate with, understand, empathize with, work with and be tolerant of residents, patients, families, visitors, peers, supervisors, subordinates, and other outside contacts. Salary Range for this opportunity is $17.00 to $19.00 per hour. PHYSICAL REQUIREMENTS/WORKING CONDITIONS: Light to moderate physical effort 90% of the time. Must be able to stand and walk 90% of the workday; ability to stoop, bend and stretch frequently; must be able to lift to 50 pounds frequently. Must be able to see, hear, and speak. BENEFITS: Health insurance Dental insurance Vision Insurance Paid Time Off 401(k) 401(k) matching Employee assistance program Flexible spending account Life insurance Parental leave Reduced price employee meals

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description • We are hiring immediately for a Hospitality & Events Manager in Training position., • Location: New York, NY, • Schedule: To be discussed further upon interview., • Pay Range: $65,000 annually, or negotiable based upon experience. Free meals, uniforms and laundering service available at select locations. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1462247. The advertised program is an AI recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: Diversity of thought and inclusion for all is what drives our success - we invite you to start your journey with us today! What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Hospitality/Front-of-House Manager in Training Job Description: FLIK Hospitality Group is one of the most recognized hospitality organizations with over 400 locations operating in 35 states with nearly 9,000 associates. We partner with forward-thinking clients to provide a state-of-the-art hospitality and culinary experience in the corporate dining, independent schools, hotels & conference centers, professional sports teams, senior living, and airport lounge spaces. We shine the light on these businesses through our celebrated food, and seamless service. We are all about real food and genuine people. As part of Compass Group, with its worldwide presence and global resources, we offer the benefits of our unique expertise and unsurpassed experience. At the same time, we pride ourselves on having a more intimate feel of a regional company. Simply put, FLIK Hospitality Group takes a small batch approach to serving the unique needs of each of our clients. ABOUT THE MANAGER IN TRAINING ROLE: As a Hospitality/Front-of-House Manager in Training (MIT), you will receive targeted training for an entry-level management role. You will learn and apply FLIK Hospitality Group’s best practices in areas such as marketing, customer service, retail, merchandising, purchasing, supply chain, hiring, training, payroll, and profit and loss. Training includes hands-on experience at a designated location and participation in Compass Group’s Accelerated Manager Program (AMP). Successful completion of AMP may require relocation within your region for placement opportunities. Full-time management placement or promotion upon AMP completion depends on performance and business needs. As an AMP graduate with a focus on hospitality/front of house operations, you may be prepared for the following roles: • Guest Experience Ambassador Lead, • Community Manager, • Hospitality Specialist ABOUT THE ACCELERATED MANAGER PROGRAM: AMP is a unique combination of assessment, organizational training, and one-on-one coaching that surfaces and develops our future leaders. AMP provides new and aspiring managers with an impactful, fast-track learning opportunity focusing on management development. AMP uses a personalized approach that aims to customize learning for your unique strengths, skills, and interests. This program can be completed in 12 weeks or more, depending on your learning needs, your pace, and the goals of your particular sector. By participating in AMP, you will receive: • Competency-based assessment to identify your leadership strengths and opportunities for development, • Custom-built, personalized learning path with experiential learning, micro-courses, and simulations, • One-on-one peer support and mentorship, • 360°ree; evaluation of progress and development QUALIFICATIONS: • Bachelor’s Degree required by August 2026 or earlier., • Required experience in customer service or hospitality at hotels or similar 5-star establishments., • A genuine sense of hospitality, with a commitment to delivering a memorable experience in all aspects of the role., • Effective communication skills, both written and verbal, with peers, employees, clients, and customers., • Strong organizational skills with the ability to prioritize, multitask, and meet deadlines in a fast-paced environment., • Basic understanding of contract administration and client relations., • Proficient in MS Office (Word, Excel, PowerPoint, Outlook) and internet applications., • Open to relocation for the right role or advancement opportunity. Both full-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) 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 for paid time off benefits information. About Compass Group: Achieving leadership in the foodservice industry 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace.

Job DescriptionNow Hiring! Assistant Manager Must have a passion for customer service and creating an exceptional guest experience! Our Assistant Managers lead our front of house team on creating an exceptional guest experience and ensuring all EWC Growth Core Values are consistently applied. This is a full time salaried position, with base plus commission on all package sales in Center Responsibilites: • Helps with personnel management, which includes training, scheduling, and coaching associates, • Schedules shifts and helps facilitate weekly or monthly Strut or one on one meetings, • Reviews daily employee timesheets and submits for payroll processing, • Monitors, evaluates, and helps maximize customer service delivery and customer satisfaction, • Administer check-ins and check-outs as required., • Process guest payments, refunds, and appointment requests as required., • Organize the Reservation Book based on Guest requests and Associate availability, • Responsible for educating all guests on benefits and savings of Wax Passes and consistency with waxing which will result in package sales., • Helps develop and implement the store marketing program, • Assists with inventory (retail and COGS) and reviews all inventory counts on a weekly and monthly basis., • Helps oversee Center maintenance, including cleanliness, safety, and organization, • Onboards and trains all new Guest Service Associates, • Co-Leads Strut sessions with Center Manager, • Responsible for weekly bank deposits and reconciliation of cash received, • Ensure all areas of the Center, including storage room and desk are neat, clean and organized, • Performs other duties as assigned Required Skills/Abilities: • Knowledge or Basic Word Processing software, • Knowledge of Computerized Scheduling Systems, • Excellent interpersonal and communication skills including written business communication, • Strong organizational skills, • Ability to operate machinery such as a copy or fax machine, • Ability to problem solve Physical Requirements:, • Prolonged periods of sitting at a desk and working on a computer., • Must be able to lift 15 pounds at a timeWhat We Can Offer You!, • Employer contributions to Medical, Dental, and Vision, • Industry Renowned Training, • Strong Employee Driven Culture, • Free Uniforms at Hire, • Wellness Programs, • Commuter Benefits, • PTO, • Employer Paid Short Term Disability Insurance, • Employer Paid Life Insurance, • Paid Paternal Leave Learn More About Us! European Wax Center Website Our Values at EWC Growth Follow Us! Instagram LinkedIn

Job Description Position Summary: The Restaurant General Manager is responsible for the overall success and profitability of the restaurant. This includes, but is not limited to, managing all front-of-house (FOH) and back-of-house (BOH) operations, leading and developing staff, ensuring compliance with all health and safety regulations, maintaining high standards of food quality and service, and achieving financial targets. The General Manager acts as the primary liaison between the ownership/corporate team and the daily operations, embodying the restaurant's vision and values. Key Responsibilities: I. Operational Leadership & Excellence: • Oversee all daily restaurant operations, ensuring smooth and efficient service from opening to closing., • Coordinate seamlessly between FOH and BOH teams to optimize workflow and guest satisfaction., • Develop, implement, and enforce operational policies and procedures to maintain consistency and efficiency., • Ensure adherence to all food safety, sanitation, and health regulations (e.g., ServSafe) and maintain impeccable cleanliness standards throughout the restaurant., • Manage inventory, ordering, and receiving of food, beverages, and supplies, minimizing waste and optimizing costs., • Recruit, hire, onboard, and train a high-performing team of FOH and BOH staff., • Develop and implement effective training programs to enhance employee skills and knowledge., • Create and manage staff schedules to ensure adequate coverage and optimize labor costs., • Conduct performance reviews, provide constructive feedback, and address performance issues effectively., • Conduct weekly manager's meetings and monthly team meetings, • Foster a positive, collaborative, and motivating work environment that encourages teamwork and professional growth., • Ensure exceptional guest service and a memorable dining experience for every customer., • Actively engage with guests, building rapport and addressing feedback promptly and professionally., • Effectively resolve guest complaints and escalate issues to ownership when necessary., • Manage budgets, analyze P&L statements, and control costs (food, beverage, labor, and operating expenses) to achieve profitability targets., • Develop and implement strategies to increase sales, drive revenue, and enhance overall financial performance., • Monitor sales data, track key performance indicators (KPIs), and prepare accurate financial reports for ownership., • Identify opportunities for process improvements and cost-saving initiatives., • Collaborate with ownership on menu development, pricing strategies, and marketing initiatives., • Assist in developing and executing local marketing and promotional strategies to attract new customers and retain existing ones., • Represent the restaurant positively in the community and online., • Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Relevant professional experience may be considered in lieu of a degree., • 5+ years of progressive management experience in a high-volume restaurant setting, with at least 3+ years in a General Manager role., • Proven expertise in FOH and BOH operations, including inventory control, financial management, and staff supervision., • Strong financial acumen, including experience with budgeting, P&L analysis, and cost control., • Exceptional leadership, communication, and interpersonal skills., • Demonstrated ability to inspire and motivate a team., • Proficiency with Point-of-Sale (POS) systems and other restaurant management software., • In-depth knowledge of food safety regulations and health codes (ServSafe certification preferred)., • Ability to work flexible hours, including evenings, weekends, and holidays., • Strong problem-solving skills and the ability to make sound decisions under pressure., • Ability to stand and walk for extended periods., • Ability to lift and carry up to [e.g., 25-50] pounds., • Ability to work in a fast-paced, high-pressure environment.

Job Description WHO WE ARE Since 1922, Westchester Country Club is an exclusive family-oriented private club located in Rye, New York. Westchester Country Club is among the top country clubs and proudly designated as a Platinum Club of America, ranking #29 out of the top 150 country clubs in the United States. With over 1,600 members, Westchester Country Club offers world-class facilities including the main club property and the beach club on the Long Island Sound. Club members enjoy two championship golf courses and a 9-hole executive course, comprehensive tennis and squash facilities, various dining options, an on-site fitness facility and indoor pool, and other specialized amenities. Westchester Country Club also has two large banquet rooms, conference facilities, member apartments, and guest accommodations. ABOUT THIS OPPORTUNITY We are hiring for a full-time Housekeeping Attendant to join our Housekeeping Team. The Housekeeping Attendant is responsible for the overall cleaning and upkeep of the Westchester Country Club public areas (indoor and outdoor) in accordance with Club standards. Candidates interested in applying must be willing and available to work this position’s set shift: Tuesday through Thursday, Saturday & Sunday from 8:00am-4:30pm. WHAT YOU’LL DO The Housekeeping Attendant must complete all tasks and assignments assigned by the Housekeeping Manager, including but not limited to: • Manage collection of soiled linen as well as re-supply of room attendant closets with fresh linens and room amenities, • Collect trash across various locations and dispose of properly, • Clean and maintain good overall appearance of all public areas (floors, carpets, corridors, furniture, walls, baseboards, ceiling fixtures, and moldings) assuring proper use of appropriate tools and chemicals, • Maintain appropriate inventory levels in various storage areas, • Ensure proper sanitation of bathrooms on regular basis, • Lift and/or move furniture per Member and/or Supervisor requests, • Perform additional general cleaning and housekeeping assignments as needed, • Clean Front Entrance, Terraces, windows and other outdoor areas as needed, • Assist with Spring/Fall Cleaning assignments (flipping mattresses, changing filters, etc.) as needed, • Availability to work a flexible schedule including weekends, nights, evening shifts and holidays, • Previous housekeeping experience in a Hotel or private house(s), • High School Diploma or GED Diploma a plus, • Must be able to communicate and interact professionally with members and staff in the English language, • Ability to follow routine verbal and written instructions, • Presents professional appearance and attitude at all times, and maintains a high standard of customer service, • Strong communication skills, • Trained in proper chemical handling and Blood Borne Pathogens handling techniques desirable $16.50-$17.00 hourly compensation WHAT WE OFFER At WCC, we believe that our biggest strength lies in the exceptional people who work for our organization to deliver memorable experiences to our members and their families. We pride ourselves on being a great place to work and providing our team members a meaningful and rewarding career experience with us. ALL team members enjoy free lunch and dinner meals, free parking, access to a lifestyle discount program, an employee assistance program (EAP), and numerous recognition events and activities throughout the year.

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description Position: General Manager – Multi-Property Food Service Schedule: Monday–Friday, 6:30 AM–4:00 PM (No Nights, No Weekends) The General Manager oversees multiple café and coffee bar operations across properties, ensuring excellence in service, quality, and profitability. This role requires hands-on leadership, strong business acumen, and the ability to support operations directly, including barista work and delivery driving when needed. Requirements Key Responsibilities: • Operational Management:, • Oversee daily operations for multiple café and coffee bar locations., • Ensure brand standards, food safety, and quality control are met across all properties., • Collaborate with the Executive Chef to manage kitchen and café teams effectively., • Customer Engagement:, • Build strong relationships with customers to foster loyalty and drive repeat business., • Actively seek feedback and address customer concerns promptly., • Sales & Marketing:, • Implement strategies to increase café and catering sales., • Oversee signage, labels, and promotional materials for consistency and accuracy., • Team Leadership:, • Recruit, train, and mentor team members for both front- and back-of-house roles., • Create staffing schedules and ensure adequate coverage for all locations., • Step in as a barista when needed to maintain service flow., • Financial Management:, • Manage budgets, monitor expenses, and maximize profitability., • Oversee payroll, inventory control, and cost tracking for all properties., • Logistics & Delivery:, • Hold a valid driver’s license to operate the company delivery vehicle., • Proven experience managing multiple food service or café locations., • Strong barista skills and ability to train staff on coffee preparation., • Valid driver’s license with clean driving record., • Excellent leadership, communication, and organizational skills., • Proficient in financial management, payroll, and sales reporting systems. What you’ll get from us: • Comprehensive Medical, Dental, Life and Vision insurance, • 401(k) to help you invest in your future, • Paid time off to help support your life outside of work, • Work alongside collaborative team members who support Dartcor’s core values and are eager to be a part of Dartcor’s founding operation

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for team members to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Back-of-House Shift Leader at bartaco: As a BOH Shift Leader, you are responsible for leading the back-of-house team to ensure exceptional guest experiences through seamless kitchen operations. You will support the culinary team, drive food quality standards, and collaborate closely with the front-of-house leaders to maintain a smooth shift. Your proactive leadership, effective communication, and commitment to operational excellence will contribute to the overall success of the restaurant. Key Responsibilities: • Guest Focus: Ensure guest satisfaction by consistently delivering high-quality food and maintaining efficient kitchen operations, • Leadership and Support: Lead, motivate, and mentor the back-of-house team while fostering a positive work environment, • Service Excellence: Ensure food quality, consistency, and presentation meet bartaco standards, • Conduct thorough line checks to ensure kitchen readiness for service, • Manage and delegate prep lists to maintain food preparation timelines, • Support inventory counts and ensure accurate reporting, • Monitor and ensure adherence to recipes and food quality standards, • Provide constructive feedback and recognition to team members, holding them accountable to operational standards, • Work alongside a salaried manager during opening and closing shifts, • Collaborate on kitchen decisions and resolve operational challenges, • Provide detailed shift recaps summarizing key events, operational challenges, and kitchen performance, • Engagement and Team Development:, • Lead informative and motivating pre-shift meetings with the kitchen team, • Foster a collaborative environment by encouraging open communication and teamwork, • Collaborate with front-of-house leaders to ensure a seamless guest experience, • Communicate any operational challenges to management for timely resolution, • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: • 1-2 years of kitchen experience required, in a fast-paced environment, • Knowledge of kitchen equipment, cooking methods, and food safety standards, • Ability to work quickly and efficiently under pressure, while maintaining attention to detail, • Team-oriented with a positive attitude and willingness to pitch in wherever needed, • Bringing an energetic hustle and positive attitude to every shift, • Lift and carry items up to 50 pounds, • Walk and stand throughout shifts; remain at assigned stations during busy periods, • Perform tasks requiring continuous movement, such as reaching and bending

Job DescriptionDescription: We are currently seeking a Director of Sales to join our team and oversee our sales department. Your daily activities will involve outside sales calls, obtaining new accounts, conducting site tours, and networking with the local business community to drive sales for your hotel. You will also be accountable for forecasting, creating promotional materials, and constantly communicating with your General Manager This position may require flexible scheduling availability. Requirements: Job Requirements: • Solicit, negotiate, and book both new and repeat business, • Actively sell room nights through outside sales calls, telemarketing, site tours, etc., • Direct, train, coordinate and supervise the Sales and Catering Managers and the Sales Coordinator in all sales-related activities, • Meet or exceed the budgeted REVPAR for the hotel, • Prepare the hotel's annual marketing and sales plan based on the hotel's position and strengths within each market segment, • Forecasts occupancy fluctuations based on changing market conditions and directs selling activities to maximize revenue, • Ensure that team members (specifically front desk staff) are familiar with key accounts and "specifics" relating to business booked in the hotel Job Qualifications: • Experience using Hotel Sales Force Automation (Delphi, STS, etc.) is a plus, • Must possess communication skills in terms of the ability to negotiate, convince, sell, and influence professionals and/or hotel guests, • Know the hotel's demand segments, and sources of business for each and balances market segments according to supply and demand, • Knowledge of the principal competition for each market segment, • Highly motivated team player with strong initiative and desire for achievement, • Must be effective in handling problems in the workplace including anticipating, preventing, identifying, and solving problems as necessary, • Ability to work well in stressful situations The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to stand, sit or walk for an extended period of time. While performing the duties of this job, the employee is regularly required to lift and/or move up to 10 pounds and frequently lift and/or move up to 25 pounds. Training: Island Hospitality is committed to employee development and displays that commitment with a formalized training and development program providing a clear path for any employee with a desire and aptitude to thrive in the hospitality business. As team members join Island Hospitality from other organizations they too can build on that prior experience and find further growth opportunities within our company by utilizing the tools and resources offered. Team Member Wellness Program: How We Thank You For All You Bring To The Team Rewarding Benefits Package: • Healthcare including Medical, Dental, and Vision Insurance, • HSA & FSA plans available!, • Dependent care FSA, • Identity Theft Protection Insurance Commuter benefits including transit & parking, • Pet Insurance, • PTO and Payroll Incentives for Annual Wellness Exams, • Employee Assistance Program, • Wellness Subscriptions including access to gyms, financial planning, counseling, and legal services, • Paid Sick and Vacation Time, • Family Leave, • 401(k) Retirement plan - IHM Matches 100% up to 3% of your salary and an extra 50% on the next 2% of your salary. 401(k) is fully vested upon the first contribution Rewarding Hard Work: • Incentive based bonus program, • Free room nights at our hotels and employee discounts within your hotel brand, • Discounts for friends and family within your hotel brand, • Team Member of the Month, Quarter, and Year recognition and bonus, • Discounted tickets to theme parks, musicals, movies, and more through Tickets at Work, • Career Growth through our in-house training program with a path personalized to your desired goals, • Referral bonus program to ANY of our locations Equal Opportunity Employer Island Hospitality uses E-Verify to confirm work authorization in all municipalities where it is required by law.

Building high performance teams, identifying, hiring, and coaching leaders for Front of House. Chick-fil-A Clifton Park Center Front of House Director. We are looking for an enthusiastic Front of House Director to join our team at Chick-fil-A.