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Job Description Department: Engineering Reports to: Director of Engineering Job Title: Electrician Key Responsibilities • Install, maintain, troubleshoot, and repair building electrical systems and equipment., • Maintain electrical distribution systems, panels, circuit breakers, transformers, and switchgear., • Repair and replace lighting fixtures, wiring, outlets, switches, and electrical components in guestrooms, public areas, offices, and back-of-house spaces., • Monitor and maintain emergency generators, UPS systems, emergency lighting, and life-safety systems., • Perform preventive maintenance on electrical equipment to ensure reliable operation., • Respond to electrical service requests and emergency breakdowns., • Read and interpret blueprints, wiring diagrams, and technical manuals., • Ensure compliance with NYC electrical codes, OSHA standards, and building safety regulations., • Assist with renovation projects, equipment installations, and capital improvement work., • Coordinate with contractors, vendors, and other engineering team members when necessary., • Maintain accurate maintenance records, logs, and work orders., • Troubleshoot electrical issues related to HVAC equipment, pumps, motors, and building automation systems., • Support energy management and conservation initiatives throughout the property. Preferred Qualifications • Previous experience as an Electrician in a hotel, commercial building, residential high-rise, or similar facility., • Strong knowledge of electrical distribution systems, motors, generators, and control systems., • Ability to read schematics and electrical drawings., • Knowledge of NYC electrical codes and safety regulations. NYC Electrical License or equivalent experience (if required). Ability to work flexible schedules, including weekends.

Ryder is Now Hiring Regional CDL-A Truck Drivers in Burlington, NJEarn $1,760+ per Week - Comprehensive Benefits\n Pay, Home Time & More:\n\n • Earn $1,760+ per week\n, • Solo Miles Pay: $0.66 per Mile with 1,500 Miles per Week\n, • Solo Stops Pay: $15.00 per Stop with 38 Stops per Week\n, • Per Diem Pay: $50.00 per night with 2 - 4 nights per Week\n, • Route: Regional, 2-4 nights out per week\n, • Overnights for Route in Ryder Booked Hotel\n, • Medical, Dental & Vision after 30 days\n, • 80 hours PTO your first year, starting Day 1 (use it or get paid for it)\n\n Schedule, Freight & Equipment:\n\n • Schedule: Monday – Friday NO WEEKENDS\n, • Start Time: 3:00 AM - 5:00 AM Dispatch \n, • Deliver SOLO To: NY, CT, RI, NH & MA\n, • Tractor Type: Box Truck 26' or Sleeper\n, • Trailer Type: Dry Van, 53’\n, • Freight: Touch – Screen Doors and Hardware\n\n Join the Ryder Team - Apply Now!\n Additional Benefits of Driving with Ryder:\n\n • Unlimited driver referral bonuses - earn up to $1,500 for every hired driver\n, • Uniforms, cell phone & boot allowance provided\n, • Drivers are the Captain - you make safety decisions, and your job is protected \n, • 401(k) rollover available now + company match at 1 year\n, • 12 weeks paid maternity leave (subject to specific eligibility criteria, including work tenure)\n, • Employee discounts on tools, vehicles, travel, tech & more\n, • Trucks are 36 months or newer, include 24/7 roadside maintenance, and company drivers fuel up the trucks at over 800 maintenance facilities nationwide\n, • Paid training\n, • Drivers are paid weekly\n\n Requirements:\n\n • Valid CDL-A\n, • 9 months of experience within the past 3 years\n, • Minimum 21 years of age\n, • Pass a Ryder Drug Test\n, • Pass a Ryder background and motor vehicle check, including drug and alcohol verification from previous employers for the last 3 years\n, • Pass a DOT physical and Ryder road test\n\n About Ryder:\n Ryder is a commercial transportation, logistics, and supply chain management solutions company in business for over 80 years. As one of our drivers, you represent the heart of our mission and that's something we reward, admire, and appreciate. In support of that, we give you the benefits, resources, and flexibility you need to make your career journey a safe, rewarding, and successful one. \n Join a Team that Listens, Backs You Up & Helps You Grow - Apply Now!\n \n Ryder is an Equal Opportunity Employer and Drug-Free Workplace. All qualified applicants will receive consideration for employment without regard to race, religion, color, national origin, sex, age, status as a protected veteran, among other things, or status as a qualified individual with a disability. \n \n (*This form is considered to be a submission of interest to Ryder and is NOT a formal application of employment.)

An expanding commercial cleaning and facility services provider is seeking a driven, results-oriented Territory Sales Manager to grow its presence across the premium hospitality industry in the NYC Metro area. \n This is a 100% new business development role focused on prospecting, building relationships, and closing commercial cleaning contracts with high-end restaurants, bars, nightclubs, private clubs, hotels, and resorts. The ideal candidate is an experienced B2B sales hunter with an established hospitality network—or a hospitality leader ready to transition into sales by leveraging industry relationships. \n This is a field-based position, not a desk job. Success requires frequent in-person prospecting, territory visits, and direct engagement with hospitality decision-makers. \n \n Key Responsibilities \n\n • New Business Development: Identify prospects through cold calling, outreach, networking, and frequent in-person visits.\n, • Territory Prospecting: Meet restaurant owners, executive chefs, general managers, hotel leaders, and operations directors to generate new opportunities.\n, • Consultative Selling: Conduct facility walkthroughs, assess cleaning and sanitation needs, present tailored solutions, negotiate pricing, overcome objections, and close contracts.\n, • Pipeline Management: Build and maintain a strong sales pipeline while meeting monthly, quarterly, and annual revenue targets.\n, • CRM & Reporting: Track prospecting activity, follow-ups, opportunities, and forecasts using CRM and sales tools.\n, • Client Onboarding: Coordinate with internal operations teams to ensure a smooth handoff after contracts are signed.\n\n This role focuses exclusively on acquiring new customers—not ongoing account management or maintaining existing accounts. \n \n Qualifications \n\n • Proven success in hunter-style B2B sales, outbound prospecting, and closing new business.\n, • Alternatively, 2+ years of leadership or management experience in high-volume restaurants, premium hotels, private clubs, or resorts, with a strong hospitality network.\n, • Established relationships with hospitality decision-makers and the ability to convert industry connections into new business.\n, • Commercial cleaning, facility services, uniform services, or other B2B service-sales experience is a plus.\n, • Strong communication, presentation, negotiation, and objection-handling skills.\n, • Self-motivated, resilient, competitive, and comfortable with rejection and ambitious sales targets.\n, • Willingness to spend significant time on the road, walking territories, and conducting face-to-face cold visits.\n, • Comfortable using CRM systems and maintaining an organized sales pipeline.\n, • Familiarity with the NYC Metro hospitality market is highly desirable.\n\n

POSITION PURPOSE: \n \n The Bar Manager is responsible for overseeing the daily operations of the bar while ensuring the highest standards of beverage quality, service, hospitality, and member satisfaction consistent with Casa Cipriani standards. \n \n The Bar Manager provides hands-on leadership to the bar team, ensuring a polished and efficient operation while maintaining strong knowledge of spirits, wine, cocktails, beverage trends, inventory management, cost controls, and responsible alcohol service. \n \n This position works closely with Food & Beverage leadership and other departments to deliver a seamless experience for members and guests while maintaining the operational and financial performance of the bar. \n \n ESSENTIAL FUNCTIONS AND DUTIES: \n \n\n • Oversee the daily operation of the bar and ensure service is executed according to Casa Cipriani standards.\n, • Maintain a visible and active presence during service, supporting the bar team and ensuring an exceptional experience for members and guests.\n, • Ensure consistent execution, presentation, quality, and appropriate service of all cocktails, spirits, wines, beers, and non-alcoholic beverages.\n, • Maintain extensive knowledge of classic and contemporary cocktails, premium spirits, wines, beers, ingredients, preparation methods, and current beverage trends.\n, • Lead, supervise, coach, and develop bartenders, barbacks, and other assigned team members.\n, • Conduct pre-shift meetings and communicate daily business levels, events, VIPs, member preferences, menu updates, service expectations, and operational priorities.\n, • Provide ongoing training and education to the bar team regarding beverage knowledge, recipes, proper techniques, steps of service, product knowledge, responsible alcohol service, and Casa Cipriani standards.\n, • Ensure all recipes, specifications, portions, presentation standards, and service procedures are followed consistently.\n, • Monitor member and guest experiences throughout service and respond promptly and professionally to requests, concerns, and feedback.\n, • Develop strong relationships with members and guests while maintaining the discretion, professionalism, and personalized service expected within a luxury private members club environment.\n, • Assist Food & Beverage leadership with the development and implementation of cocktail menus, seasonal offerings, beverage activations, and other programming as appropriate.\n, • Remain knowledgeable of evolving beverage industry trends and identify opportunities to enhance the beverage experience while remaining consistent with the Casa Cipriani identity.\n, • Oversee beverage inventory, ordering, receiving, storage, requisitions, transfers, and appropriate par levels.\n, • Conduct and/or oversee regular beverage inventories and maintain accurate inventory records.\n, • Monitor beverage costs, product usage, waste, breakage, comps, voids, and variances and take appropriate corrective action when necessary.\n, • Assist in achieving established beverage revenue, cost-of-sales, labor, and profitability objectives.\n, • Maintain appropriate controls for liquor, wine, beer, mixers, garnishes, glassware, equipment, and other bar-related supplies.\n, • Maintain positive and professional relationships with beverage vendors and suppliers and assist with product selection and purchasing as required.\n, • Ensure all bar areas, service stations, storage areas, equipment, glassware, tools, and supplies are maintained in excellent condition and properly organized.\n, • Ensure opening and closing procedures are completed thoroughly and consistently.\n, • Review business levels, reservations, events, and operational needs to ensure appropriate staffing and preparation for service.\n, • Assist with preparation of schedules and staffing adjustments according to business needs while maintaining appropriate labor controls.\n, • Participate in the recruitment, interviewing, onboarding, training, coaching, performance management, and development of bar employees.\n, • Ensure employee attendance, appearance, grooming, conduct, and performance comply with Casa Cipriani policies and standards.\n, • Foster a professional, respectful, collaborative, and service-driven work environment.\n, • Work closely with Restaurant Management, Culinary, Events, Membership, and other departments to ensure seamless execution of daily service, private events, special programming, and high-profile member experiences.\n, • Communicate effectively with management regarding operational needs, maintenance issues, product availability, staffing concerns, member feedback, and other matters affecting service.\n, • Ensure compliance with all applicable federal, state, and local regulations relating to health, sanitation, safety, and the responsible service of alcoholic beverages.\n, • Ensure established sanitation, cleanliness, food safety, and workplace safety procedures are followed at all times.\n, • Monitor and maintain required documentation and certifications related to bar operations and alcohol service.\n, • Complete administrative responsibilities including inventories, reports, scheduling, payroll review, purchasing documentation, operational checklists, and other required records accurately and within established deadlines.\n, • Perform opening, closing, manager-on-duty, and other operational responsibilities as assigned.\n, • Perform additional duties as required to support the operation and ensure the highest level of member and guest satisfaction.\n\n \n KNOWLEDGE, EXPERIENCE AND SKILLS: \n \n\n • Minimum of 3-5 years of progressive experience in bar, beverage, or Food & Beverage operations, preferably within a luxury hotel, private members club, fine-dining restaurant, or other high-end hospitality environment.\n, • Previous supervisory or management experience required.\n, • Extensive knowledge of spirits, wine, beer, classic and contemporary cocktails, beverage preparation, and elevated bar service.\n, • Strong understanding of beverage inventory management, purchasing, cost of sales, portion control, waste management, and other financial controls.\n, • Demonstrated ability to lead, motivate, train, and develop a high-performing hospitality team.\n, • Strong understanding of luxury service standards and the ability to anticipate and respond to member and guest needs.\n, • Excellent interpersonal and communication skills with the ability to interact professionally and discreetly with members, guests, employees, vendors, and leadership.\n, • Ability to maintain composure, professionalism, and sound judgment in a fast-paced and high-volume environment.\n, • Highly organized with strong attention to detail and the ability to manage multiple priorities simultaneously.\n, • Strong problem-solving skills and the ability to address operational and service challenges effectively.\n, • Knowledge of POS systems and proficiency with standard business applications.\n, • Working knowledge of applicable health, sanitation, safety, and alcohol-service regulations.\n, • Ability to work collaboratively with Food & Beverage leadership, Culinary, Events, Membership, and other departments.\n, • Professional appearance and demeanor consistent with Casa Cipriani grooming and presentation standards.\n, • Must be flexible and able to work varying schedules based on business demands, including evenings, weekends, holidays, and special events.\n\n \n PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: \n \n\n • Ability to stand and walk for extended periods of time throughout the shift.\n, • Ability to work for prolonged periods involving walking, bending, reaching, and repetitive motions.\n, • Ability to move efficiently throughout bar, restaurant, storage, and service areas in a fast-paced hospitality environment.\n, • Ability to bend, stoop, reach, push, pull, and perform other physical movements necessary for bar and restaurant operations.\n, • Ability to lift, carry, and move items weighing up to 50 pounds when necessary.\n, • Must use proper lifting techniques and follow established ergonomic and workplace safety practices.\n, • Ability to work in environments that may include varying temperatures, noise levels, crowds, and periods of high activity.\n\n \n INTENT AND FUNCTION OF JOB DESCRIPTIONS \n \n All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. \n \n Cipriani is an equal opportunity employer.

Position Summary \n A premier upscale event and entertainment venue in New York City is seeking an accomplished Restaurant General Manager. \n This high-profile leadership position requires a sophisticated hospitality professional with significant experience overseeing high-volume, luxury events and premium Food & Beverage operations. \n The ideal candidate combines the service standards of luxury hospitality and fine dining with the operational expertise required for a complex, high-volume NYC event environment. \n This individual will work closely with the Executive Chef, Event Sales, Operations, Production, Finance, and senior leadership to ensure every event is executed seamlessly while achieving revenue, profitability, service, and guest-satisfaction objectives. \n Key Responsibilities \n Food & Beverage Leadership \n\n • Provide strategic and operational leadership for all Food & Beverage activities throughout the venue.\n, • Oversee banquet service, bars, beverage operations, event dining, VIP service, and other F&B experiences.\n, • Maintain an active, highly visible leadership presence during events.\n, • Establish and maintain sophisticated service standards appropriate for a premier NYC event destination.\n, • Ensure consistency in food presentation, beverage quality, service, ambiance, and overall guest experience.\n, • Develop and maintain comprehensive F&B SOPs, service procedures, and operating standards.\n, • Partner closely with culinary leadership to ensure seamless coordination between front- and back-of-house operations.\n\n Event Operations & Execution \n\n • Oversee the F&B execution of a diverse calendar of high-profile and high-volume events.\n, • Review BEOs, event timelines, floor plans, menus, staffing requirements, beverage needs, and special client requests.\n, • Lead operational planning meetings and event pre-shifts.\n, • Ensure appropriate staffing and management coverage based on event complexity and guest counts.\n, • Coordinate event setup, service execution, transitions, breakdown, and post-event review.\n, • Anticipate operational challenges and resolve issues quickly and discreetly.\n, • Maintain exceptional execution regardless of event size or complexity.\n, • Partner with Event Sales and Production teams to ensure the client's vision is translated into flawless operational execution.\n\n Luxury Guest & Client Experience \n\n • Create a culture centered around personalized, intuitive, and elevated hospitality.\n, • Serve as a senior F&B presence for VIP clients, event hosts, corporate executives, celebrities, and other distinguished guests.\n, • Anticipate client and guest needs throughout the event experience.\n, • Personally manage sensitive service-recovery situations.\n, • Build relationships with repeat clients and key accounts.\n, • Ensure every event reflects the venue's reputation for sophistication, professionalism, and exceptional hospitality.\n\n Beverage Program \n\n • Provide executive oversight of the venue's wine, spirits, cocktail, beer, and non-alcoholic beverage programs.\n, • Develop elevated beverage offerings appropriate for luxury private events and premium clientele.\n, • Partner with beverage leadership on signature cocktails, wine selections, event packages, and customized client offerings.\n, • Maintain relationships with premium wine, spirits, and beverage partners.\n, • Oversee beverage purchasing, inventory, pars, controls, and cost management.\n, • Ensure responsible alcohol service and compliance with all applicable regulations.\n, • Identify opportunities to increase beverage revenue through premium offerings and strategic upselling.\n\n Financial Performance \n\n • Develop and manage annual F&B operating budgets and forecasts.\n, • Monitor event profitability, revenue, labor, beverage costs, food costs, operating expenses, and departmental margins.\n, • Analyze F&B performance by event and identify opportunities to improve profitability.\n, • Establish effective purchasing and inventory controls.\n, • Monitor staffing and labor productivity against event requirements.\n, • Develop strategies to increase average spend and maximize F&B revenue without compromising the guest experience.\n, • Partner with Finance and executive leadership on forecasts, budgets, and financial reporting.\n, • Maintain accountability for departmental P&L performance.\n\n Team Leadership & Development \n\n • Recruit, hire, train, coach, and develop F&B managers, banquet leaders, bartenders, servers, captains, and support teams.\n, • Build a strong bench of hospitality professionals capable of executing sophisticated events.\n, • Establish comprehensive training programs focused on service standards, product knowledge, wine and beverage, guest engagement, and event execution.\n, • Conduct pre-shift meetings and communicate clear expectations for each event.\n, • Create a culture of professionalism, accountability, teamwork, and hospitality.\n, • Mentor management talent and develop future leaders.\n, • Ensure staffing levels align with event volume while maintaining appropriate labor controls.\n\n Culinary & Event Collaboration \n\n • Partner closely with the Executive Chef on menu development, event customization, service flow, and culinary presentation.\n, • Collaborate with Event Sales on proposals, tastings, client requests, and F&B packages.\n, • Participate in tastings and high-level client meetings when appropriate.\n, • Assist with developing creative culinary and beverage experiences that differentiate the venue within the competitive NYC events market.\n, • Coordinate closely with Production, Security, Facilities, and Operations to ensure seamless execution.\n\n Compliance & Operational Standards \n\n • Ensure compliance with New York City and New York State requirements related to food safety, sanitation, alcohol service, labor, licensing, and workplace safety.\n, • Maintain inspection readiness throughout all F&B areas.\n, • Ensure proper handling, storage, rotation, and security of food and beverage inventory.\n, • Maintain clean, organized, and professionally presented front- and back-of-house areas.\n, • Ensure equipment, banquet supplies, glassware, tabletop, and service pieces are maintained at premium standards.\n\n Qualifications \n Required \n\n • 7+ years of progressive Food & Beverage leadership experience within luxury hospitality, upscale event venues, catering, private clubs, fine dining, entertainment venues, or comparable operations.\n, • Minimum 3+ years in a senior F&B leadership or director-level role preferred.\n, • Significant experience managing high-volume private events, banquets, catering, or large-scale F&B operations.\n, • New York City hospitality or event experience strongly preferred.\n, • Proven experience leading sophisticated front-of-house and beverage operations.\n, • Strong understanding of BEOs, banquet service, event timelines, staffing models, and large-scale event execution.\n, • Demonstrated financial expertise including budgeting, forecasting, labor management, purchasing, inventory, and F&B cost controls.\n, • Strong wine, spirits, cocktail, and beverage knowledge.\n, • Proven ability to recruit, train, and lead large event-service teams.\n, • Exceptional communication, organization, and leadership skills.\n, • Ability to thrive in a fast-paced environment with constantly changing event demands.\n, • Availability to work evenings, weekends, holidays, and extended hours based on event schedules.\n\n Preferred Qualifications \n\n • Luxury hotel, premium event venue, high-end catering, or private-event background.\n, • Experience overseeing multi-million-dollar F&B operations.\n, • Strong knowledge of the New York City luxury events market.\n, • Union environment experience is highly desirable.\n, • WSET, Court of Master Sommeliers, or other recognized wine/beverage education is a plus.\n, • Experience working with celebrity chefs, prominent culinary teams, premium caterers, luxury brands, or high-profile clientele.\n, • Bachelor's degree in Hospitality Management, Business, or related discipline preferred.\n\n Ideal Candidate Profile \n The ideal candidate is a polished, dynamic, hands-on Food & Beverage executive who understands that luxury event hospitality requires a different level of precision, flexibility, and attention to detail. \n This individual should be equally comfortable reviewing a multimillion-dollar F&B budget, leading a 300+ guest gala, discussing wine selections with a client, conducting an event pre-shift, managing VIP service, and stepping onto the floor during a high-volume event to ensure flawless execution. \n The successful candidate will bring: \n\n • Exceptional luxury hospitality instincts.\n, • Significant high-volume event experience.\n, • Strong financial and operational discipline.\n, • Sophisticated food, wine, spirits, and beverage knowledge.\n, • A highly visible and engaging leadership style.\n, • Exceptional attention to detail.\n, • Strong client-facing skills.\n, • Calm decision-making under pressure.\n, • The ability to develop and inspire high-performing teams.\n, • A genuine passion for creating memorable events and guest experiences.\n\n The Opportunity \n This is an exceptional opportunity for a high-caliber Food & Beverage leader to oversee the hospitality experience of one of New York City's upscale event operations. \n The Director of Food & Beverage will have significant influence over service culture, beverage programming, event execution, team development, financial performance, and the overall reputation of the venue. \n The successful candidate will combine luxury-level hospitality with the operational horsepower necessary to execute sophisticated, high-volume New York City events at an exceptional level. \n Compensation & Benefits \n\n • Competitive executive-level salary\n, • Performance-based bonus opportunity\n, • Comprehensive health and wellness benefits\n, • 401(k) program\n, • Paid time off\n, • Dining and hospitality benefits\n, • Professional development opportunities\n, • Significant leadership role within a premier NYC hospitality and events operation\n\n

Job Description We are a lifestyle brand! We are on a mission to provide the world with simple, wholesome food and beverage items that fit today's lifestyle, offering an intimate, yet fast and consistent, experience to our customers. We love and take pride in what we do, and we currently offer an exciting opportunity to join a thriving and ever-growing brand in this industry. PRINCIPAL RESPONSIBILITIES/ESSENTIAL JOB FUNCTION: Lead by example, demonstrating positivity and maintaining clear communication with the entire team. Deliver outstanding customer service, actively addressing customer needs and resolving any issues or complaints with efficiency and professionalism. Motivate and guide team members to surpass customer expectations, promoting swift and friendly service in a clean and inviting environment. Ensure compliance with all food safety laws and sanitation regulations. Assist the General Manager with enforcing and maintaining all procedures and policies of Pura Vida at the store level. Responsible for covering all shifts and supporting stations. Responsible for organizing, scheduling and supervising shifts of team members. Assist the General Manager in monitoring employee attendance, punctuality, and time-off requests. Assign duties to team members based on their roles and skills to optimize productivity. Supervise employees and provide assistance with tasks as necessary to maintain operational efficiency. Conduct performance reviews and provide feedback to both upper management and team members to promote continuous improvement. Handle employee requests and address any concerns. Train new and existing team members on their roles and responsibilities to ensure high performance. Uphold company policies, as well as health, safety, and employment standards. Perform other duties as assigned to support overall store operations. REQUIREMENTS: Minimum 1 year experience in customer service in a hospitality environment (i.e. restaurant, hotel, etc.) High School Diploma or GED required; 2 years of college preferred Minimum 1 year of experience in management in a hospitality environment Exceptional communication, organizational, and problem-solving skills. Local/municipal requirements, such as Food Handler certification required. Experience with guest services management and demonstrates leadership abilities. Flexibility to work closing shifts and during weekends. Must be able to frequently lift and or move up to 50 pounds Bilingual proficiency (English and Spanish) is a plus. Able and willing to close the restaurant as needed, by following all closing procedures. BENEFITS: Health & Wellness – Medical, Dental & Vision, and more! Discounted Meals Growth Opportunities 401(k) Plan with Company Match The general nature and level of work being performed by persons assigned to this job classification are contained in this job description. This job description should not be construed as an exhaustive list of all responsibilities, essential job functions, duties, skills required and other job requirements of personnel in this role. All employees may be required to perform duties outside of their normal responsibilities from time to time as needed. Management reserves the right to assign or reassign duties and responsibilities to the job at any time Pura Vida Miami is proud to be an equal opportunity employer. We are committed to creating a workplace where diversity is celebrated and everyone feels welcome, regardless of race, color, religion, national origin, age, sex, sexual orientation, gender identity or expression, disability, veteran status, or any other legally protected characteristic. We believe that building a team with diverse perspectives and experiences makes us stronger, more creative, and more connected to the communities we serve. Agency Disclaimer We’ve got this covered! At Pura Vida Miami, our Talent Acquisition team leads all hiring efforts internally. We do not accept unsolicited resumes from agencies, we mean it. Any resumes sent our way without a signed agreement in place (including those sent directly to our team or hiring managers) will be considered property of Pura Vida Miami and we won’t be responsible for any fees. If you’re interested in partnering with us, reach out to our Talent team first. We’re happy to connect the right way! $21.00 - $23.00 / HOUR #NYPVM

Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (back of house), • Excellent work ethic and dedication to the hospitality industry., • Has an influential philosophy leadership and management presence based on mutual respect and organization coupled with strong business acumen., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Have previous high-end Restaurant experience, • Catering/Banqueting background a plus, • Produce accurate recipes and photo specifications for new dishes implemented on menus., • Provide a quick and efficient service at all times and be flexible as and when required., • Maintain good working relations with your team and all other members of staff in the kitchen., • Take ownership for kitchen cleanliness at all times., • Take ownership for correct portion control and that wastage is kept to a minimum and to ensure that correct stock rotation is evident within the kitchen., • Pro-actively monitor, food purchases, food wastage, stock rotation and levels on a daily basis to ensure the monthly food cost budget is achieved., • Take ownership for fresh food and dry store orders on a daily basis. All orders are to be submitted after checking current stock levels and are to be in line with business needs., • Conduct and co-ordinate the daily order of fresh food produce for the entire kitchen in line with business needs., • Take ownership for presenting new ideas for menus, presentations and working practices to Upper Management., • Certification by NYC DOH is a MUST!, • Must have a flexible schedule and available to work nights and weekend

Job Description The Sous Chef is responsible for providing overall leadership, creating a consistent positive environment while maintaining the highest degree of quality in both service and product. This includes overseeing recipe development, item costing, product specification, sourcing, implementation of new menus and on-going quality assurance processes and systems. KEY RESPONSIBILITIES Assist Chef de Cuisine, Executive Sous Chef, and other Sous Chef in all aspects of kitchen procedures and food & beverage to ensure excellence in service and product Devise innovative product offerings for the restaurant Formulate and implement procedural guidelines, policies and standards pertaining to the restaurant Guide and support culinary team in the implementation and adherence of kitchen standards, processes & systems When greeting your team make sure they are in good spirits and ready to work Adhere to all guidelines in the employee handbook Set up and sanitize workstations Ensure all food items are properly stored and easily accessible Supervise food and cooling room temperatures Accept or reject ingredients from suppliers Remember that we have an open kitchen, maintain a clean, orderly, and sanitized kitchen Check all station mise en place (sauces, proteins, and produce) Do random sanitation and temperature checks on each station Check reservation book and prepare staff Ensure the team to be on line for kitchen line up At end of shift the entire line must be scrubbed and wiped down, including the top of the line, this is a team effort Fill out prep list Do freezer pull All mise en place pans rotated, wrapped and dated Check out with FOH manager before going home Perform other task or projects as assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS Culinary associate degree or apprenticeship in culinary arts preferred, and at least 2 years in a supervisory level in a luxury restaurant or hotel setting Ability to train, guide and coach line cooks and new hires Strong teamwork and communication skills Able to work long shifts in a fast paced environment Flexibility to work shifts, weekends, nights, and holidays Food Safety certified Able to be organized, manage time wisely and work with little to no direct supervision Very high attention to detail Sensitive to cultural nuances Able to handle a multitude of tasks in an intense, fast paced environment Ability to maintain a clean and professional appearance as per company policies Ability to stand for extended periods of time Multi-lingual is a plus We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Banquet Sous Chef Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Executive Chef / Executive Sous Chef Department: Culinary – Banquets & Events Employment Type: Full-Time, Exempt Salary Range: $70,000–$75,000 per year + Bonus Eligibility & Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, JAG delivers elevated culinary experiences within a luxury hospitality environment. From intimate private gatherings and corporate meetings to weddings, receptions, and large-scale celebrations, our Banquets & Events team brings together exceptional food, thoughtful presentation, and seamless hospitality. Position Summary The Banquet Sous Chef is a hands-on culinary leader responsible for supporting the planning, preparation, and execution of banquet and event culinary operations at The Ritz-Carlton New York, NoMad. Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to established menus, Banquet Event Orders (BEOs), timelines, guest counts, and JAG culinary standards. The ideal candidate is highly organized, detail-oriented, and comfortable managing multiple events and changing priorities simultaneously. This individual brings strong banquet or high-volume culinary experience, a positive leadership style, and a passion for developing teams and delivering exceptional experiences. Key ResponsibilitiesBanquet & Event Execution • Lead culinary preparation and execution for banquets, weddings, corporate functions, receptions, private events, and special events., • Review BEOs thoroughly to understand menus, guest counts, service styles, timelines, dietary restrictions, and special requests., • Ensure all food is prepared and executed according to established recipes, portions, presentation standards, and event timelines., • Coordinate multiple events and production needs simultaneously while maintaining quality and consistency., • Oversee execution of plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, and other event formats., • Maintain an active, hands-on presence during preparation, plating, and event execution., • Anticipate challenges and adjust production, timing, or team deployment as necessary., • Ensure food is delivered at the appropriate temperature and according to established service timelines.Production & Preparation, • Organize daily and weekly production based on upcoming BEOs and forecasted event volume., • Create and communicate clear prep lists and production priorities., • Establish appropriate pars and mise en place for upcoming events., • Monitor preparation, cooking, holding, plating, and service., • Ensure products meet JAG standards for flavor, freshness, quality, and presentation., • Coordinate equipment, smallwares, serving pieces, and culinary supplies required for each event., • Maintain organized production, staging, refrigeration, and storage areas., • Communicate shortages or production concerns proactively to Executive Culinary Leadership.Team Leadership & Development, • Provide daily leadership, coaching, and direction to banquet cooks and culinary team members., • Assign production and service responsibilities based on event requirements and team strengths., • Train culinary team members on recipes, preparation techniques, plating standards, sanitation, and banquet execution., • Conduct culinary briefings and communicate event-specific priorities., • Support onboarding and development of new culinary team members., • Provide timely and constructive coaching and feedback., • Foster a positive, respectful, inclusive, and accountable kitchen culture., • Lead by example with professionalism, urgency, organization, and attention to detail.BEO & Event Coordination, • Review upcoming BEOs with Culinary Leadership, Banquet Operations, and Event Sales., • Identify staffing, production, equipment, specialty product, and timing requirements in advance., • Confirm allergies, dietary restrictions, VIP requests, and customized menu requirements., • Identify discrepancies or questions regarding BEOs before production begins., • Participate in BEO meetings, tastings, and event-planning meetings as required., • Maintain awareness of last-minute changes and ensure updates are communicated clearly to the culinary team., • Ensure a seamless transition between culinary production and banquet service.Culinary Quality & Presentation, • Taste and inspect food throughout preparation and service., • Maintain consistency in recipes, portions, cooking techniques, and presentation., • Monitor plating to ensure consistency across large guest counts., • Maintain the same level of quality and attention to detail regardless of event size., • Monitor buffet, reception, and action-station presentation throughout events., • Support client tastings, customized menus, VIP events, and special culinary requests., • Assist Executive Culinary Leadership with seasonal banquet menus and new event offerings.Inventory & Cost Control, • Assist with ordering and maintaining appropriate banquet food and supply pars., • Monitor product utilization, yields, portion control, and waste., • Ensure production quantities align with guaranteed guest counts and event requirements., • Maintain proper FIFO rotation, labeling, dating, and storage., • Communicate shortages, spoilage, excessive waste, and unusual product usage promptly., • Assist with inventory counts as assigned., • Support food-cost objectives through responsible preparation, portioning, and product utilization.Food Safety & Sanitation, • Maintain exceptional cleanliness, organization, and sanitation throughout banquet culinary areas., • Ensure compliance with NYC Department of Health requirements, JAG standards, and property food-safety procedures., • Monitor food temperatures throughout preparation, holding, transportation, and service., • Ensure proper cooling, storage, labeling, and dating procedures., • Reinforce allergen awareness and cross-contamination prevention., • Ensure dietary restrictions and food allergies are handled accurately and safely., • Maintain inspection readiness at all times., • Identify and address food-safety or sanitation concerns immediately.Collaboration & Communication, • Partner closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and FOH leadership., • Maintain clear communication regarding event timing, menus, guest counts, and last-minute changes., • Coordinate with banquet service teams to ensure proper pacing and food delivery., • Build strong working relationships with Ritz-Carlton hotel partners and departments., • Participate in BEO meetings, operational meetings, tastings, and post-event reviews., • Support other JAG culinary operations within the property when business needs require., • Represent José Andrés Group professionally in interactions with clients, guests, and hotel partners.Requirements:What We're Looking For, • 3+ years of professional culinary experience with progressive leadership responsibility., • Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred., • Luxury hotel, banquet, catering, high-volume events, or large-scale culinary production experience strongly preferred., • Experience reading and executing from BEOs and detailed event specifications., • Experience with plated events, buffets, receptions, action stations, and high-volume functions., • Strong culinary fundamentals, knife skills, and production knowledge., • Ability to organize and execute multiple events simultaneously., • Strong understanding of production planning, portion control, yields, inventory, and food cost., • Proven ability to train, coach, and motivate culinary team members., • Exceptional attention to detail and presentation., • Strong organizational, communication, and time-management skills., • Ability to remain composed and solution-oriented during high-volume events and changing timelines., • Positive attitude, strong work ethic, and hands-on leadership style., • Genuine eagerness to learn, grow, and continue developing as a culinary leader., • Strong understanding of food safety, sanitation, and allergen procedures., • NYC Food Protection Certificate or ability to obtain required certification., • Flexible availability, including early mornings, evenings, weekends, holidays, and extended hours based on event schedules.Success in This Role Success as Banquet Sous Chef will be demonstrated through: • Consistent execution of high-quality banquet and event cuisine., • Accurate execution of BEOs, guest counts, dietary requirements, and event timelines., • Strong organization and preparedness across multiple simultaneous events., • Consistent food quality, temperature, portioning, and presentation., • Effective leadership and development of the banquet culinary team., • Strong food-cost, portion-control, and waste-management practices., • Excellent sanitation and food-safety standards., • Seamless collaboration between Culinary, Banquet Operations, Event Sales, and Ritz-Carlton partners., • Positive contribution to the culinary culture and overall guest experience.In Return, We Offer You, • Competitive base salary of $70,000–$75,000 per year, • Performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Culinary training, mentorship, and professional development, • Career advancement opportunities throughout José Andrés Group, • Experience working within a luxury hotel and high-volume events environment, • The opportunity to execute exceptional events alongside experienced culinary and hospitality teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Summary Responsible for supervising the daily activities of the back-of-house operations and employees in accordance with department policies and procedures. Interacts with fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. Job Activities • Maintain professional appearance standards as directed in the Company Employee Handbook., • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the back-of-house, and the entire venue., • Participate in interviewing, hiring and training new applicants and employee development of all subordinates., • Responsible for the scheduling of assigned department (where applicable)., • Participates in growth opportunities and employee development of all back-of-house employees., • Ensures safety, quality and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state and local laws and regulations; and company policies., • Coaches and develops back-of-house employees by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state and local ordinances., • Ensures all employees are compliant with all back-of-house standards and procedures., • Responsible for checking cover counts, BEOs and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which includes payroll, inventory and purchasing., • Possesses in-depth knowledge of all recipes, food menus and maintains station-recipe-books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by company., • Ensures expediting standards., • Communicates clearly and concisely with all employees during service., • Practical knowledge of the job duties of all supervised employees., • Participates in overseeing the replacement or repair of all breakage, damage of equipment or furniture., • Attends, leads and participates in any training sessions, departmental meetings or daily pre-shift meetings., • Learn by listening, observing other team members and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of venue, Company, its partners and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members. Requirements: Education, Experience and Skill Requirements • Company in-venue Sous Chef Training, Food Handling Certificate., • Minimum 2-3 years previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with a strong attention to detail., • Proficient with computers (Microsoft Products), POS and technology., • Must be able to stand, lift and bend for extended periods of time., • Must be able to bend and lift to 50 lbs., • Role may include job duties or tasks requiring repetitive motion., • Exposure to hot kitchen elements or cleaning materials., • Must be able to work and remain focused in a fast-paced and ever-changing environment., • Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends and holidays.

Job Description Job Summary: Scarpetta Nomad is seeking a skilled Pastry Sous Chef to join our team in New York. The Pastry Sous Chef will assist in the preparation and production of high-quality pastries, desserts, and baked goods. Qualifications: • Proven experience working as a Pastry Chef or Pastry Sous Chef, • Strong knowledge of pastry techniques, ingredients, and flavors, • Ability to manage and lead a team effectively, • Excellent organizational and time-management skills, • Creativity and passion for creating visually appealing and delicious pastries Responsibilities: • Assist in planning, preparing, and executing a variety of pastries, desserts, and baked goods, • Oversee the pastry kitchen operations and ensure quality and consistency in all products, • Train and mentor pastry team members, • Maintain inventory of ingredients and supplies, • Ensure compliance with food safety and sanitation regulations Additional Requirements: • Culinary degree or relevant certification is a plus, • Flexibility to work evenings, weekends, and holidays, • Ability to work in a fast-paced environment and meet deadlines LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service.

Job DescriptionDescription: About Nine Orchard Housed in a meticulously restored 1912 Beaux-Arts landmark building (formerly the Jarmulowsky Bank), Nine Orchard has reimagined old-world New York elegance for a contemporary downtown crowd. Located at the vibrant crossroads of the Lower East Side, our culinary program celebrates craftsmanship, historic sophistication, and a celebratory neighborhood atmosphere. From the generous, brasserie-inspired traditions of Corner Bar (celebrated by The New York Times as "cooking of a very high order") to the opulent, grand atmosphere of the Swan Room cocktail lounge, curated events, and bespoke in-room dining, food and beverage is at the absolute heart of the Nine Orchard guest experience. Position Summary We are seeking an experienced, passionate, and highly organized Sous Chef to join our premier culinary team. As a Sous Chef at Nine Orchard, you will work hand-in-hand with our Executive culinary leadership to manage daily kitchen operations across multiple concepts. You will lead, mentor, and inspire a talented line cook team, ensuring that every plate—from a perfect morning French omelet to an elegant evening fruits de mer platter—meets our uncompromising standards of excellence, precision, and craftsmanship. Key Responsibilities • Culinary Excellence & Execution: Oversee daily food preparation, production, and service across the hotel's outlets (Corner Bar, Swan Room, Room Service, and Private Events), ensuring flawless execution, presentation, and consistency., • Kitchen Leadership & Mentorship: Actively manage, train, and mentor line cooks, prep cooks, and stewards. Foster a collaborative, positive, and high-energy kitchen culture rooted in mutual respect and continuous learning., • Operational Management: Manage inventory, daily ordering, and food cost controls while minimizing waste. Ensure kitchen labor is effectively scheduled and managed according to fluctuating business volumes., • Quality & Consistency Control: Maintain strict standards for food safety, sanitation, and organization. Conduct daily line checks, taste components throughout the day, and enforce compliance with NYC Department of Health (DOH) codes., • Menu Collaboration: Work closely with the Executive Chef on seasonal menu transitions, daily specials, and refining techniques, maximizing the use of premium local and artisanal ingredients., • Cross-Departmental Synergy: Coordinate seamlessly with front-of-house (FOH) managers, hotel operations, and the events team to ensure timing and hospitality standards are perfectly synchronized. Qualifications & Skills • Experience: A minimum of 2–3 years of experience as a Sous Chef or Junior Sous Chef in a high-volume, critically acclaimed NYC restaurant or a luxury boutique hotel environment., • Culinary Technique: Strong foundational knowledge of classic European techniques (particularly French/brasserie traditions) combined with a deep appreciation for contemporary, ingredient-focused cooking., • Leadership Capabilities: Exceptional communication and leadership skills; ability to remain calm, focused, and decisive under pressure in a fast-paced environment., • Business Acumen: Foundational understanding of food costing, inventory management systems, and labor controls., • Certifications: Food Protection Certificate issued by the NYC Department of Health and Mental Hygiene is required., • Availability: Flexible schedule required, including the ability to work mornings, evenings, weekends, and holidays according to operational needs. What We Offer • Competitive salary commensurate with experience., • Comprehensive medical, dental, and vision insurance., • Paid Time Off (PTO) and holiday pay., • Dining discounts across our property venues., • Immense opportunities for professional growth and upward mobility within a highly respected hospitality network.Requirements:

Job Description Job Title: Sous Chef Department: Kitchen Reports To: Executive Chef Role Summary POSITION OVERVIEW: Sous Chef at The Pierre New York, A Taj Hotel, ensures a successful link between the Managerial Sous Chef, the Executive Sous Chef and the area of responsibility. Their primary role includes a professional, hands-on approach involving leading, training, and demonstrating exemplary culinary skills and knowledge. They are responsible for all culinary aspects in the kitchen and staff including inventories, set-up, preparation, food quality, breakdown, and sanitation. The Sous Chef is accountable for ensuring all TAJ Hotel policies, procedures and recipes are followed consistently. They are responsible for documenting and communicating with the Managerial Sous Chef, and/or the Executive Sous Chef about variances, exceptions, and maintenance issues. KEY RESPONSIBILITIES • The ability to follow proper payroll and uniform procedures., • Serve fellow employees in a friendly and cheerful manner., • The ability to prepare salads, vegetables, starches, hamburgers, sandwiches, etc. for service to employees., • Ensure the cleanliness of the cafeteria kitchen and dining area including tables, chairs, etc., • The ability to make tea, coffee, juices, as well as to ensure the cleanliness of the juice and milk dispensers., • The ability to review the daily menu and cook the appropriate food items for the entire day’s hotel staff and ensure they are ready for service 10 minutes prior to the scheduled mealtime., • The ability to communicate about the menu and food availability to the Executive Chef, Executive Sous Chef, Restaurant Chef and/or Director of Food Purchasing., • The ability to produce food for special theme and ethnic days., • The ability to execute minor butchering techniques such as fish filleting, meat loaf, carving and portioning of meat products., • The ability to set the hot food line with items picked up from the kitchens., • The ability to restock items in the cafeteria when they run low including condiments, cereals, ice, napkins, flatware, salt and pepper, etc., • The ability to fill out requisitions for signature, pick them up when completed and put away the items where appropriate., • The ability to respond properly in any hotel emergency or safety situation., • The ability to perform other tasks or projects as assigned by hotel management and staff. QUALIFICATIONS and REQUIREMENTS: • High school graduate with apprenticeship experience preferred. Culinary School in a 2-to-4-year degree program or equivalency., • Must be certified in food service sanitation, • Reading, writing and oral proficiency in the English language is necessary., • Strong knowledge of all basic cooking techniques. Basic knowledge of cold food production, including handling and preparation of salads, dressings, sandwiches and hors d’ oeuvres. Basic comprehension of composition, structure and quality factors of meats, game, poultry, fish, and shellfish. Ability to roast, broil, braise, sauté, fry, and grill (including breakfast items)., • Prior experience utilizing basic computer programs including Microsoft Office., • Must be able to demonstrate a sense of urgency., • Possess the ability to follow standard recipes and convert quantities mathematically., • Ability to taste all foods to assure correct preparation. PHYSICAL REQUIREMENTS NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. • Position:, • Standing/walking, • Forward bend, squat, forward reach to retrieve items from cabinets, • Lifting through height of 6” to 5’ (Squatting or forward bend) from dolly to refrigerator shelves, • Forward flexion of head/neck: during all stirring and chopping tasks, • Carrying boxes/bags of food a distance of 10 feet, • Shoulder motions below 90 degrees shoulder flexion, • Gross grasp to hold tongs, spoons, • Force:, • Boxes of celery, potatoes, carrots, etc.: 50 lbs. Ea., • Pots of food: 25-50 lbs., • Stirring food: 50-10 lbs. Of force may be needed to stir thicker consistency foods such as mashed potatoes, • Repetitions:, • Standing virtually all day (most standing is in one spot by stove), • Walking: occasionally., • Lifting from dolly to refrigerator: 10-20 minutes 2 x day, • Stirring, chopping: repetitive and very frequent, • Repetitive forward bend of head/neck, • Repetitive elbow and movements through mid-range for chopping, • Repetitive wrist motions through partial range for stirring and chopping, • Environment:, • Most of the shift is spent standing in front of hot stoves or ovens, • Sensory:, • Sight and good sensation are necessary to prevent burning oneself while cooking

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR 1dCWF7Vg6k

Job Description Butler Hospitality operates the Food and Beverage Departments within our partner hotels throughout the USA, Great locations and conveniently located! We are looking for talented Sous Chef to join our growing teams! WHY BUTLER! • Competitive Salary!, • Health, Dental benefits, Vision and a 401k plan match, • Flexible Scheduling, • Provided breakfast, lunch, and dinner shift meals, • Culinary uniforms, • Growth and development opportunities. RUN THE SHOW: • Give restaurant daily recap to the corporate chef about operations, • Ensure that inventory is properly stored, and the product is rotated, • Cross-train all staff to clean, organized their station, and taste their dishes, • Maintain the food standards and execute them consistently with the culinary team IDEAL CANDIDATE • 2-3 years of Food & Beverage experience preferred, • A well-groomed appearance., • Worked in a fast-paced, busy environment with minimal supervision ABOUT BUTLER Butler Hospitality was founded in 2017 to modernize the hospitality industry. The Company uses a hub and spoke model to acquire and monetize rooms through our digital platform. Butler delivers high quality food and services to hotel guests agnostic of brand, management company or ownership groups. Butler is VC-backed with $50 million+ of funding. The Company is growing rapidly and quickly expanding its footprint across the nation. The above is intended to describe the general content of and requirements for the performance of this job. It is not to be construed as an exhaustive statement of duties, responsibilities or physical requirements. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Powered by JazzHR vPMuEmXGud

Job Description A 5-star luxury hotel in Kuwait is seeking an experienced Chef de Cuisine – Pan-Asian Concept to lead its specialty kitchen operations. The ideal candidate must have strong relevant experience in Pan-Asian cuisine, preferably within a luxury hotel or high-end restaurant environment. Key Responsibilities Lead the daily kitchen operations for the Pan-Asian concept, ensuring consistency, quality, and high presentation standards Develop, review, and enhance menus, seasonal specials, and signature dishes in line with the outlet concept Ensure authentic preparation, taste, and presentation of Pan-Asian dishes Supervise, train, and motivate the kitchen brigade to maintain high culinary and service standards Monitor food quality, portion control, stock levels, wastage, and kitchen productivity Coordinate closely with the Executive Chef and F&B team to ensure smooth service operations Maintain strict food safety, hygiene, cleanliness, and HACCP standards at all times Support cost control, ordering, inventory management, and menu profitability Ensure all dishes are prepared and presented according to luxury hotel standards Requirements Must have strong relevant experience in Pan-Asian cuisine Proven experience as Chef de Cuisine, Sous Chef, or senior culinary role in a similar concept Prior experience in a 5-star luxury hotel or high-end restaurant is strongly preferred Strong knowledge of Asian cooking techniques, ingredients, sauces, presentation, and modern plating Excellent leadership, communication, and team management skills Creative, detail-oriented, and able to maintain consistency under pressure Good understanding of food cost control, kitchen hygiene, and operational standards Flexible to work according to business needs, including weekends and holidays Benefits Furnished shared accommodation, including rent and limited utilities Airline ticket allowance every 24 months of service 30 days’ annual vacation as per Kuwait Labour Law Arabic language allowance for eligible work days Local government medical insurance and workmen’s compensation Duty meals provided Complimentary nights at partner hotels within the group after 90 days of service Fitness centre and sports facilities available at staff accommodation End-of-service gratuity as per Kuwait Labour Law Uniform laundry and dry cleaning provided Overtime compensated in hours 50% discount on F&B at select outlets, with prior booking No probation period for internal transfers within the hotel group; 3 months for external hires 15 public holidays per year Monthly service charge distribution based on days worked Sick leave after 90 days of employment, based on the applicable tiered pay schedule 3 months’ termination notice, or payment in lieu 48-hour work week with 2 days off per week Annual salary review in line with hotel policy

Senior Sales Manager Gansevoort Meatpacking NYC | New York, NY Full-Time | On-Site Annual Base Salary: $105,000–$125,000 Gansevoort Meatpacking NYC is seeking an experienced Senior Sales Manager to grow hotel revenue, develop new business, and strengthen relationships with key accounts. We’re looking for a proactive hospitality sales professional who combines strong prospecting skills with thoughtful account management and a proven ability to convert opportunities into profitable business. The Role The Senior Sales Manager will manage a portfolio of accounts and pursue new opportunities across assigned market segments, including group, business travel, entertainment, and luxury travel. This position requires a hands-on approach to sales, a strong understanding of the New York City hotel market, and the ability to represent Gansevoort with confidence and professionalism. Key Responsibilities • Generate new business through targeted prospecting, sales calls, networking, industry events, and client outreach., • Maximize Group bookings and group ADR., • Build and maintain relationships with corporate clients, travel advisors, planners, agencies, and other account partners., • Manage the sales process from initial inquiry through proposal, negotiation, contracting, and operational handoff., • Meet or exceed individual revenue and production goals while supporting the hotel’s overall commercial strategy., • Conduct engaging site inspections and client presentations tailored to each account’s needs., • Partner with Revenue Management to evaluate opportunities, pricing, availability, and account performance., • Coordinate with hotel operations to ensure accurate communication of client requirements and a consistent guest experience., • Maintain accurate account records, sales activity, pipeline updates, and forecasts., • Monitor market trends, competitor activity, and emerging business opportunities., • Support repeat business through timely follow-up and ongoing relationship management. Qualifications • At least five years of progressive hotel sales experience, preferably within luxury or lifestyle properties., • Demonstrated success in generating new business and achieving revenue goals., • Strong knowledge of the NYC hospitality market; established client relationships are highly desirable., • Excellent communication, presentation, negotiation, and organizational skills., • Experience managing contracts, account production, and sales pipelines., • Proficiency with hotel sales systems, CRM platforms, and Microsoft Office., • Ability to work independently while collaborating closely with hotel leadership and operational teams., • Flexibility to work schedules to include early mornings, evenings, weekends, holidays., • Flexibility to attend client events, networking functions, and occasional business travel. Compensation The annual base salary range is $105,000–$125,000, based on relevant experience and qualifications. To Apply Please submit your résumé highlighting your hotel sales experience, market expertise, and measurable sales achievements. Gansevoort Meatpacking NYC is an equal opportunity employer.

Our client, a prestigious global Am Law firm, is seeking a Hospitality & Events Supervisor to lead and elevate the hospitality and client experience within its New York office. This is a hands-on leadership role overseeing reception, catering, events, conference services, vendors, and workplace hospitality, with a strong focus on service excellence, team development, and operational efficiency. This role will be on-site in NYC. Key Responsibilities: • Lead, coach, and develop reception and catering teams, ensuring consistently elevated service standards, • Oversee in-house meetings, catering, conferences, and firm-sponsored events from planning through execution, • Manage catering and hospitality vendors, inventory, invoices, and service quality, • Develop and implement SOPs, service standards, and process improvements to streamline operations, • Partner closely with Facilities, Office Services, vendors, and internal stakeholders to ensure seamless office operations, • Coordinate event logistics, conference rooms, catering setups, and day-to-day workplace hospitality, • Drive a polished, professional experience for clients, visitors, attorneys, and employees Key Qualifications: • Bachelor’s degree preferred, • Prior law firm or professional services experience strongly preferred, • 3+ years of progressive leadership experience in hospitality, catering, food service, conference services, hotel operations, workplace experience, or a similar service-driven environment, • Proven experience leading and developing service-oriented teams, • Strong vendor management, organizational, and communication skills, • Experience creating SOPs, improving processes, and elevating service standards, • Professional, polished, highly detail-oriented, and comfortable managing multiple priorities

Director of Food and Beverage The Manner, a sophisticated luxury lifestyle hotel located in the heart of SoHo, is seeking a strategic and culinarily minded Director of Food and Beverage. In this role, you will oversee all food and beverage functions and premium outlets, ensuring the division meets established financial goals while operating in accordance with elevated guest service and sustainability standards. Managing operations in one of the world's most dynamic culinary markets, you will lead a team dedicated to delivering exceptional, trend-setting dining experiences for both global travelers and local New Yorkers. Job Functions • Team Leadership: Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with hotel standards., • Service Standards: Monitor performance to ensure adherence to all service, sanitation, and productivity standards, driving exceptional guest satisfaction in a competitive hospitality landscape., • Inventory Control: Monitor and control food and beverage inventories, as well as related equipment., • Financial Management: Monitor and control labor costs, and develop and manage the annual food and beverage budget., • Revenue Optimization: Monitor and forecast food and beverage revenues and expenses to ensure company goals are met on a monthly and yearly basis., • Regulatory Compliance: Maintain cleanliness and sanitation levels to New York City Department of Health required ratings at all times., • Culinary Innovation: Manage food preparation and implement new menu items that increase customer satisfaction, enhance the perception of value, and align with NYC culinary trends., • Supply Chain: Implement and monitor ordering and receiving programs to ensure proper quantity and prices on all purchases. Requirements • Bachelor’s degree or equivalent experience required., • Progressive food and beverage management experience in similar size hotel/venue required. Work Environment • Work schedule varies and may include working on holidays and weekends., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching, stooping, kneeling, or crouching.

Job Title: Managerial Sous Chef Reports to: Executive Chef Department: Kitchen Job Overview: We are seeking a talented and passionate Managerial Sous Chef to join our culinary team at The Pierre- A Taj Hotel. In this position you will support the Executive Chef and partner with the culinary team in overseeing all aspects of kitchen operations, ensuring the highest standards of food quality, presentation, and guest satisfaction. Key Responsibilities include but not limited to: • Assist the Executive Chef in planning and directing food preparation and culinary activities, • Supervise and train kitchen staff, including sous chefs, prep cooks, and culinary assistants, to ensure consistency and excellence in food preparation., • Maintain safe, secure, and healthy food preparation environment by following and enforcing preparation standards and procedures, complying with sanitation and legal regulations., • Assist in scheduling kitchen staff and managing labor costs to meet operational needs while adhering to budgetary guidelines; meet financial objectives by controlling cost, waste, and inventory controls without sacrificing quality or quantity., • Monitor inventory levels, order supplies, and manage food costs to optimize profitability while maintaining quality standards., • Oversee food plating and presentation to ensure that all dishes meet the hotel's high standards for visual appeal., • Participate in menu tastings, food evaluations, and quality control initiatives to maintain the highest level of culinary excellence., • Foster a positive work environment, promoting teamwork, creativity, and professional development among kitchen staff., • Collaborate with other departments, including banquets, catering, and room service, to ensure seamless coordination and execution of culinary offerings., • Working hands-on to ensure seamless operation of different sections of the kitchen., • Handle customer complaints immediately and communicate complaints, suggestions, compliments to the Executive Chef. Required Skills & Qualifications: • Proven experience as a Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel. Why Join Us: • Be part of The Pierre hotel known for its commitment to excellence., • Collaborate with a passionate and dedicated team., • Competitive compensation and benefits package., • Opportunities for professional growth and development., • Experience the vibrant energy of New York City while working in the heart of it all. Compensation: $86,000 - $91,000 The Pierre Hotel is an equal opportunity employer and welcomes candidates from all backgrounds to apply. We celebrate diversity and are committed to creating an inclusive workplace for all.

Please apply here - https://findautumn.com/careers/full-stack-engineer About Us We're building the future of hotel software — an AI-Native Hotel OS that is redefining how hotels operate. We're replacing fragmented, clunky legacy systems and bloated back-office teams with an intelligent, unified platform. We've already proven strong product-market pull and have a fast-growing customer base across the US, Canada, and Mexico. We're a seed stage company backed by Tier 1 investors (led by Bessemer Venture Partners), and moving quickly to define a new category in one of the world's largest verticals. About the role We're hiring a full-stack engineer to join our founding engineering team. We lean heavily on AI tools to ship a lot of product, fast, and we have a substantial roadmap ahead of us. You'll work directly with the founders, own products and systems end to end, from ambiguous problem to shipped, reliable feature, and depending on the candidate, this role can evolve into an engineering leadership role quickly. Please apply sooner rather than later — we review applications as soon as they come in! What you'll do: • Ship across the full codebase: backend, frontend, integrations, and AI systems, • Architect and scale the platform as we expand into the full hotel operating system, • Help set the standards for reliability, security, observability, and engineering quality Our tech stack • TypeScript across the entire stack, • Backend: NestJS with PostgreSQL and TypeORM, • Frontend: React and Next.js with Tailwind CSS, • AI: Anthropic and OpenAI models via the Vercel AI SDK, voice with ElevenLabs, agentic workflows in production, • Infra: AWS and Vercel, Stripe for billing You don't need experience with every item on this list. Strong TypeScript and modern web fundamentals matter most; the rest can be learned here. Experience • Bachelor's in Computer Science, or an equivalent rigorous CS background, • 1–3+ years building and owning full-stack web apps end to end, • Prior startup or founding engineer experience is a strong plus Who You Are • Fluent in modern product engineering. You have built and operated production software using contemporary web, cloud, and data technologies. You learn unfamiliar systems quickly, stay current with the evolving technology landscape, and make pragmatic decisions about when to adopt, replace, or simplify tools., • AI-native in how you build. You are highly effective with AI-assisted and agentic development tools and know how to use them to improve engineering speed, quality, and leverage, not simply generate more code. You can establish thoughtful practices around context management, testing, code review, security, documentation, evaluation, and human oversight., • Comfortable at the earliest stages. You operate well with ambiguity, move quickly, and know when to introduce structure without slowing the team down., • An owner. You take a business problem and run with it, delivering high-quality solutions without micromanagement or granular requirements. Scrappy, resourceful, and proactive., • A strong communicator. You can articulate technical decisions and tradeoffs to non-technical stakeholders, in writing and in person. AI Systems Experience We're looking for someone who understands that production AI systems require more than model access and prompt engineering. Strong candidates will have experience with several of the following: • Building and evaluating LLM-powered agents and workflows, • Agent orchestration, tool use, retrieval, and context management, • Human-in-the-loop systems, permissions, guardrails, and failure recovery, • Observability, debugging, testing, and versioning for AI systems, • Managing the cost, latency, and reliability of nondeterministic systems, • Measuring the product and business impact of AI-powered workflows Nice to Have • Shipping AI-native products in real production environments, • Fast-growing startup experience: ship-fast culture, low bug tolerance, high ownership, • Vertical SaaS, marketplace, or workflow software experience, • Complex integrations and data-heavy systems, • Hospitality, travel, or adjacent industry experience What we offer • Founding team role — a key part of the technical team, with a front-row seat to how a top venture-backed, AI-native vertical SaaS company gets built, • Meaningful equity and a competitive salary, • Top-tier health coverage — medical, dental, and vision insurance, • Room to grow — leadership opportunities as you build skills and experience, • Autonomy and direct impact — technical ownership of the entire codebase and real influence on product direction and architecture, • Company perks — lunch and fitness stipends, complimentary snacks, and weekly happy hours Location This role is four to five days a week in person in New York City and candidates must be authorized to work in the United States.

Position Purpose: Casa Cipriani is a prestigious private members club and hotel, renowned for its impeccable service, elegant design, and timeless sophistication. We are seeking an experienced, highly connected, and hospitality-driven Lead Concierge to help lead the Concierge and Guest Relations experience for our members and hotel guests. This role is responsible for setting the tone for anticipatory, highly personalized service while supporting the daily execution, quality, and development of the Concierge & Guest Services team. The Lead Concierge will oversee complex guest and member requests, VIP itineraries, transportation, reservations, special occasions, and exclusive experiences, while also supporting the member arrival and check-in experience. Working closely with Membership, Club Reception, Front Office, and other operational teams, the Lead Concierge will help ensure members and guests are recognized, welcomed, and assisted in a manner that reflects Casa Cipriani's elevated standards of discretion, warmth, and attention to detail. Essential Functions and Duties: • Lead daily concierge operations and serve as a senior point of contact for members, hotel guests, VIPs, and internal teams., • Provide thoughtful, proactive, and highly personalized recommendations and assistance with dining, entertainment, transportation, wellness, travel, and lifestyle arrangements., • Oversee the preparation of daily arrival, departure, and VIP lists, ensuring all preferences, itineraries, riders, and special requests are accurately communicated and executed., • Review guest profiles, Opera notes, and Alliants CRM records to ensure preferences, recognition details, and service history are complete and current., • Coordinate complex and time-sensitive requests, including exclusive restaurant reservations, private events, entertainment, travel arrangements, and bespoke New York experiences., • Support the preparation and execution of VIP arrival meetings, ensuring all relevant departments are aligned on guest needs and service expectations., • Maintain and strengthen relationships with trusted local vendors, restaurants, transportation providers, entertainment contacts, and service partners., • Source, vet, and coordinate vendors for personalized guest services while maintaining Casa Cipriani quality and cost standards., • Coordinate house car and external transportation needs, ensuring accurate scheduling, usage tracking, and seamless guest communication., • Oversee guest shipments, deliveries, amenities, and special occasion arrangements with accuracy, discretion, and care., • Assist with daily guest-related postings, vendor invoice review, and reconciliation in partnership with the appropriate departments., • Support the arrival and check-in experience for Casa Cipriani members, providing a warm, polished, and personalized welcome., • Assist with member check-ins, membership verification, guest access, and entry procedures in accordance with established Club standards and policies., • Assist Membership and Club Reception during peak periods with member arrivals, check-ins, guest access, and general member inquiries., • Develop familiarity with members and their preferences to provide personalized recognition and anticipatory service., • Serve as an additional point of contact for members throughout the property, assisting with requests and appropriately directing or escalating membership-related matters., • Partner closely with Membership and Club Reception to communicate member preferences, special requests, upcoming visits, and service needs., • Maintain appropriate discretion and confidentiality when handling member profiles, preferences, activity, and other sensitive information., • Serve as a senior operational presence on shift, helping prioritize requests, coordinate workflow, and maintain consistent service standards., • Train, mentor, and support Concierge and Guest Relations team members, reinforcing service standards, response times, professional communication, and attention to detail., • Assist with scheduling, shift coverage, handovers, and daily prioritization of concierge requests., • Address guest and member concerns promptly and thoughtfully, identifying solutions that preserve the experience and escalating operational or membership matters when appropriate., • Partner closely with Front Office, Membership, Club Reception, Housekeeping, Food and Beverage, Security, Spa, Events, and Reservations to deliver a seamless end-to-end experience., • Maintain strict confidentiality regarding member, guest, celebrity, and VIP information., • Perform other duties as assigned by management. Knowledge, Experience and Skills: • Bachelor's degree in Hospitality Management or a related field preferred, or an equivalent combination of education and luxury hospitality experience., • Minimum of 4 years of luxury hospitality experience, including concierge, guest relations, front office, private club, or related guest-facing experience., • Prior experience in a senior, lead, or supervisory capacity strongly preferred., • Experience within a luxury hotel, private members club, high-end residential property, or similarly elevated hospitality environment strongly preferred., • Deep knowledge of New York City dining, entertainment, culture, nightlife, wellness, and luxury lifestyle offerings., • Established relationships with local restaurants, vendors, transportation providers, entertainment venues, and other hospitality partners preferred., • Experience supporting a private club, membership operation, or member check-in environment preferred., • Opera PMS experience strongly preferred; demonstrated ability to quickly learn CRM, membership, and guest-profile systems required., • Experience with Alliants CRM or similar guest experience technology preferred., • Exceptional written and verbal communication skills with a polished, warm, and discreet service style., • Strong leadership presence and ability to coach others in delivering consistent, elevated service., • Highly organized with excellent judgment, attention to detail, and the ability to manage multiple competing priorities., • Comfortable handling confidential information and high-profile member and guest requests with complete professionalism and discretion., • Flexible schedule, including availability to work evenings, weekends, holidays, and extended shifts as operationally required. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

52 Limited is partnering with an innovative, venture-backed hospitality technology startup to find a Full Stack Engineer to join its growing team in Williamsburg, Brooklyn. Our client is building an AI-native software platform that helps independent hotels, resorts, and boutique properties grow revenue, streamline operations, and deliver exceptional guest experiences. Backed by leading venture capital investors and founded by experienced entrepreneurs, the company is bringing modern technology and digital marketing capabilities to an underserved segment of the hospitality industry. We're hiring a full-stack engineer to join the founding engineering team. We lean heavily on AI tools to ship a lot of product, fast, and we have a substantial roadmap ahead of us. You'll work directly with the founders, own products and systems end to end, from ambiguous problem to shipped, reliable feature, and depending on the candidate, this role can evolve into an engineering leadership role quickly. What you'll do: • Ship across the full codebase: backend, frontend, integrations, and AI systems, • Architect and scale the platform as we expand into the full hotel operating system, • Help set the standards for reliability, security, observability, and engineering quality Our Tech Stack: • TypeScript across the entire stack, • Backend: NestJS with PostgreSQL and TypeORM, • Frontend: React and Next.js with Tailwind CSS, • AI: Anthropic and OpenAI models via the Vercel AI SDK, voice with ElevenLabs, agentic workflows in production, • Infra: AWS and Vercel, Stripe for billing You don't need experience with every item on this list. Strong TypeScript and modern web fundamentals matter most; the rest can be learned here. Experience: • Bachelor's in Computer Science, or an equivalent rigorous CS background, • 2–4 years building and owning full-stack web apps end to end, • Prior startup or founding engineer experience is a strong plus Who You Are • Fluent in modern product engineering. You have built and operated production software using contemporary web, cloud, and data technologies. You learn unfamiliar systems quickly, stay current with the evolving technology landscape, and make pragmatic decisions about when to adopt, replace, or simplify tools., • AI-native in how you build. You are highly effective with AI-assisted and agentic development tools and know how to use them to improve engineering speed, quality, and leverage, not simply generate more code. You can establish thoughtful practices around context management, testing, code review, security, documentation, evaluation, and human oversight., • Comfortable at the earliest stages. You operate well with ambiguity, move quickly, and know when to introduce structure without slowing the team down., • An owner. You take a business problem and run with it, delivering high-quality solutions without micromanagement or granular requirements. Scrappy, resourceful, and proactive., • A strong communicator. You can articulate technical decisions and tradeoffs to non-technical stakeholders, in writing and in person. AI Systems Experience We're looking for someone who understands that production AI systems require more than model access and prompt engineering. Strong candidates will have experience with several of the following: • Building and evaluating LLM-powered agents and workflows, • Agent orchestration, tool use, retrieval, and context management, • Human-in-the-loop systems, permissions, guardrails, and failure recovery, • Observability, debugging, testing, and versioning for AI systems, • Managing the cost, latency, and reliability of nondeterministic systems, • Measuring the product and business impact of AI-powered workflows Nice To Have • Shipping AI-native products in real production environments, • Fast-growing startup experience: ship-fast culture, low bug tolerance, high ownership, • Vertical SaaS, marketplace, or workflow software experience, • Complex integrations and data-heavy systems, • Hospitality, travel, or adjacent industry experience What We Offer • Founding team role — a key part of the technical team, with a front-row seat to how a top venture-backed, AI-native vertical SaaS company gets built, • Meaningful equity and a competitive salary, • Top-tier health coverage — medical, dental, and vision insurance, • Room to grow — leadership opportunities as you build skills and experience, • Autonomy and direct impact — technical ownership of the entire codebase and real influence on product direction and architecture, • Company perks — lunch and fitness stipends, complimentary snacks, and weekly happy hours Location & Requirements: This is a full-time, onsite opportunity based in Williamsburg, Brooklyn, with an expectation of working in the office 4–5 days per week. Candidates must be authorized to work in the United States. About 52 Limited: 52 Limited is a creative and technology staffing agency connecting exceptional talent with innovative companies nationwide. We specialize in opportunities across design, technology, marketing, and creative disciplines.

THIS ROLE WILL BE ONSITE 5 DAYS PER WEEK. Seeking a highly organized, analytical, and detail-oriented Controller to lead the financial operations across our portfolio of hospitality and multi-unit properties. Working closely with the Finance Leadership team, this individual will play a critical role in maintaining accurate financial reporting, overseeing month-end close processes, managing reconciliations, directing operational accounting functions, and supporting budgeting and forecasting initiatives. The ideal candidate will have strong hospitality and/or food & beverage accounting experience, deep familiarity with multi-unit operations, and the ability to operate both strategically and hands-on within a fast-moving environment while providing steady leadership across core accounting functions. This role requires a proactive, solutions-oriented mindset, exceptional attention to detail, and the ability to collaborate cross-functionally with operations, leadership, external vendors, and finance partners while driving accountability and consistency. Key Responsibilities • Lead the preparation and review of monthly, quarterly, and annual financial statements, • Oversee journal entries, accruals, prepaids, and reconciliations across the portfolio, • Own balance sheet reconciliations and maintain accurate supporting schedules, • Direct month-end and year-end close processes across multiple entities and locations, • Oversee Accounts Payable, Accounts Receivable, bank reconciliations, and cash management, • Monitor and reconcile revenue reporting from POS systems and operational platforms, • Lead accounting operations across multiple hospitality, food & beverage, wellness, and creative properties, • Support budgeting, forecasting, cash flow management, and KPI reporting in partnership with leadership, • Assist with sales tax filings, audits, and regulatory reporting while ensuring timely compliance, • Maintain strong internal controls, organized financial records, and compliance with GAAP and company standards Qualifications • Bachelor's degree in Accounting, Finance, or related field; CPA strongly preferred, • 8+ years of progressive accounting experience, preferably within luxury hospitality, restaurant, hotel, or multi-unit food & beverage environments, with prior experience in a Controller, Assistant Controller, or senior accounting leadership capacity, • Strong command of GAAP, financial reporting, month-end close, internal controls, and operational accounting practices, • Experience leading multi-entity or multi-location accounting operations, including oversight of reconciliations, close processes, and balance sheet integrity, preferred, • Advanced Microsoft Excel proficiency and strong comfort working across accounting systems, reporting tools, and operational platforms, • Experience with hospitality POS systems, accounting platforms, payroll systems, budgeting, and cash flow oversight preferred, • CPA designation strongly preferred, • Strong analytical, organizational, communication, and leadership skills, with the ability to manage priorities, drive accountability, and partner effectively with senior leadership What We're Looking For The ideal candidate is intellectually curious, operationally minded, highly collaborative, and comfortable working in an entrepreneurial environment. This individual should possess a strong sense of ownership, urgency, professionalism, and discretion while bringing a proactive, solutions-oriented leadership approach to the role and the maturity to oversee core accounting processes with limited oversight.

JOB DESCRIPTION Insight Global is seeking multiple Front Desk Agents to join the team at a boutique hospitality property in New York City. This is a permanent, on-site position for someone who is dependable, professional, technology-comfortable, and genuinely enjoys creating a positive guest experience. This is not a traditional role where the Front Desk Agent remains behind the desk for the entire shift. The successful candidate will support front desk operations, provide concierge-style guest assistance, help with basic property and housekeeping needs, and monitor the lobby and common areas. The property operates with a lean team, so candidates must be comfortable working independently, staying active throughout their shift, and taking ownership of a variety of guest and operational needs. Formal hotel experience is preferred but not required. The most important factors are strong communication skills, professionalism, adaptability, and a natural ability to connect with guests. Responsibilities • The Front Desk Agent will serve as a primary point of contact for guests and help ensure the property operates smoothly throughout their assigned shift., • Approximately 30% of the role will focus on front desk operations, 30% on guest services and concierge support, 30% on basic maintenance and housekeeping assistance, and 10% on property monitoring and safety support., • On a typical day, this individual will greet guests, assist with luggage, manage access-related requests, and provide recommendations for restaurants, entertainment, coffee shops, local attractions, and other experiences. They will respond to guest questions, resolve basic service issues, and communicate openly with guests and management., • The Front Desk Agent will also complete approximately three to four simple property-support tasks per shift. These may include cleaning a small spill, helping address a clogged drain, resetting a smart television, troubleshooting basic technology, or assisting the housekeeping and maintenance teams when necessary. Dedicated maintenance technicians and approved vendors are available for more complex issues., • Because the property generally operates with one Front Desk Agent on duty at a time, this person must be comfortable working independently, prioritizing multiple requests, and using sound judgement. The role also includes monitoring the lobby and common areas, addressing unauthorized access appropriately, and contacting management or emergency services when required. This is a hospitality position and is not intended to function as a dedicated security role. Schedule • The property operates 24 hours a day, seven days a week. Candidates must be open to working one of the following shifts:, • 7:00 AM to 3:30 PM, • 11:00 AM to 7:00 PM, • 2:30 PM to 11:00 PM, • Shifts include a 30-minute unpaid meal period where applicable. Most team members will be assigned a primary shift, although flexibility may occasionally be required based on operational needs or emergencies., • Full-time schedules are generally five days on and two days off. Weekend availability is required, and consistent Saturdays and Sundays off are generally unavailable. Some preferred shift arrangements may be considered for candidates who are open to split days off. REQUIRED SKILLS AND EXPERIENCE • Strong verbal communication and interpersonal skills, • Customer service-focused and naturally comfortable engaging with guests, • Dependable, reliable, and professional, • Comfortable working independently with limited direct supervision, • Flexible and willing to support responsibilities beyond a traditional front desk position, • Ability to learn and navigate multiple technology systems, • Comfortable assisting with basic maintenance and housekeeping-related tasks, • Strong judgement and ability to remain professional during unexpected situations, • Ability to stay active, assist with luggage, and move throughout the property during the shift, • Willingness to work weekends, holidays, and a flexible schedule based on business needs, • Positive, adaptable, and team-oriented approach NICE TO HAVE SKILLS AND EXPERIENCE • Previous hotel, hospitality, restaurant, concierge, or guest services experience, • Understanding of hotel operations and guest service standards, • Experience working in a boutique, luxury, extended-stay, or high-touch hospitality environment, • Previous experience working in a lean property operation, • Familiarity with hotel technology, access management systems, or property management platforms, • Fire and Life Safety Director certification, where applicable Vacancy Status: This posting is for a currently vacant role, and the successful candidate will be hired into an existing open position. We may use artificial intelligence tools to assist with the screening, assessment, or selection of potential applicants for this position

POSITION PURPOSE: The Director of Rooms is responsible for the strategic leadership and day-to-day oversight of the Rooms Division at Casa Cipriani New York, ensuring an exceptional and highly personalized luxury experience throughout every stage of the guest journey. This position provides leadership across Front Office, Guest Services, Housekeeping, Reservations, and related Rooms operations, ensuring seamless coordination from pre-arrival through departure. The Director of Rooms is responsible for maintaining the highest standards of service, cleanliness, room presentation, operational efficiency, guest satisfaction, and financial performance. As a senior operational leader, the Director of Rooms works closely with the Hotel Manager and department leaders to foster a culture of excellence, accountability, discretion, and genuine hospitality consistent with Casa Cipriani standards. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES: • Provide strategic and operational leadership for the Rooms Division, including Front Office, Guest Services, Housekeeping, Reservations, and related Rooms functions., • Lead, coach, develop, and support Rooms Division leaders and their teams, establishing clear expectations for performance, service, communication, grooming, professionalism, and accountability., • Ensure a seamless guest journey from reservation and pre-arrival planning through arrival, stay, and departure, with particular attention to personalization, recognition, discretion, and anticipation of guest needs., • Maintain a visible presence throughout the property and actively engage with guests, members, and operational teams to ensure service standards are consistently achieved., • Oversee Front Office operations, ensuring check-in, check-out, room assignments, billing, guest requests, and service recovery are handled accurately, efficiently, and professionally., • Oversee Housekeeping operations and leadership to ensure guest rooms, suites, corridors, public areas, and applicable back-of-house areas consistently meet Casa Cipriani standards for cleanliness, presentation, maintenance, and readiness., • Ensure effective communication between Front Office and Housekeeping to maximize room readiness, prioritize arrivals, manage early arrivals and late departures, and minimize delays in releasing rooms., • Oversee and support the arrival and departure experience, including Doormen, Bellmen, Valet, Guest Services, luggage handling, transportation coordination, and related services., • Maintain awareness of daily arrivals, departures, occupancy, VIPs, members, repeat guests, special occasions, room moves, and operational priorities., • Ensure VIP and high-profile guest arrangements are executed with exceptional attention to detail, discretion, security, and personalization., • Review guest preferences and history to identify opportunities to anticipate needs and create memorable experiences., • Lead service recovery efforts and ensure guest concerns, complaints, surveys, reviews, and feedback are addressed promptly and professionally. Identify recurring issues and implement corrective action., • Monitor guest satisfaction and Rooms Division performance indicators, identifying trends and developing action plans where improvement is required., • Partner closely with Engineering to ensure guest room maintenance concerns, preventive maintenance requirements, and out-of-order rooms are addressed promptly., • Conduct regular inspections of guest rooms, suites, public areas, and Rooms Division work areas to ensure compliance with established standards., • Monitor room inventory, occupancy, room status, out-of-order rooms, room assignments, upgrades, and related inventory considerations to maximize operational efficiency, guest satisfaction, and revenue., • Collaborate with Reservations, Revenue Management, and Sales to support occupancy, inventory management, rate strategy, group requirements, special requests, and revenue opportunities., • Support room upgrades, upselling initiatives, and other revenue opportunities while maintaining an authentic luxury guest experience., • Ensure accurate guest billing, payment processing, account reconciliation, and adherence to established financial controls and procedures., • Develop and manage Rooms Division budgets, forecasts, labor expenses, operating expenses, supplies, and equipment. Analyze financial and operational performance and implement measures to improve productivity and efficiency without compromising service., • Monitor staffing levels, scheduling, productivity, and overtime to ensure appropriate coverage based on occupancy, arrivals, departures, and business needs., • Partner with Human Resources and Talent Acquisition on workforce planning, recruitment, onboarding, performance management, employee relations, succession planning, and retention., • Ensure new employees receive comprehensive departmental training and existing employees participate in ongoing training and development., • Coach and develop department leaders to strengthen operational knowledge, leadership capability, communication, and succession planning., • Establish and maintain departmental standards, policies, procedures, checklists, training materials, and service expectations., • Ensure consistent communication between shifts and departments regarding guest preferences, VIPs, operational issues, unresolved requests, and maintenance concerns., • Collaborate closely with Food & Beverage, Engineering, Security, Membership, Sales, Events, Finance, Human Resources, and other departments to provide a cohesive guest experience., • Ensure Rooms Division employees understand and adhere to Company Core Values, policies, procedures, grooming standards, and service expectations. Lead by example at all times., • Ensure appropriate procedures are followed regarding guest privacy, confidentiality, room access, key control, lost and found, emergency response, safety, and security., • Remain current on luxury hospitality trends, guest expectations, technology, Rooms Division best practices, and competitive market standards., • Participate in hotel leadership meetings, operational planning, budgeting, forecasting, and other management initiatives., • Serve as a senior operational leader and Manager on Duty as required, taking ownership of property-wide guest and operational matters when necessary., • Perform other duties as assigned by management. KNOWLEDGE, EXPERIENCE AND SKILLS: • Minimum of 7 years of progressive hotel operations experience, with significant leadership experience within Rooms, Front Office, Housekeeping, Guest Services, or a related discipline., • Previous Director of Rooms, Director of Front Office, Assistant Director of Rooms, Director of Housekeeping, or comparable senior hotel leadership experience strongly preferred., • Luxury hotel, private members club, five-star property, or similarly high-touch hospitality experience strongly preferred., • Strong understanding of Front Office and Housekeeping operations and the interdependencies between the departments., • Proven ability to lead, motivate, coach, and develop large operational teams while maintaining exceptional service standards., • Strong financial acumen with experience managing budgets, forecasts, labor costs, productivity, operating expenses, and financial performance., • Understanding of room inventory, occupancy, forecasting, revenue optimization, and upselling strategies., • Exceptional guest service, service recovery, conflict resolution, and problem-solving skills., • Ability to manage sensitive guest and employee matters with professionalism, confidentiality, discretion, and sound judgment., • Exceptional attention to detail and commitment to the highest standards of cleanliness, presentation, grooming, and service., • Strong organizational and decision-making skills with the ability to manage multiple operational priorities in a fast-paced environment., • Strong cross-functional leadership and collaboration skills., • Proficiency with Property Management Systems (PMS), reservation systems, Microsoft Office, and applicable hotel technology., • Ability to analyze operational and financial reports and translate findings into actionable plans., • Refined verbal and written communication skills with a professional demeanor and executive presence appropriate for a luxury hospitality environment., • Working knowledge of hotel safety, security, emergency response, and guest privacy procedures., • Ability to work a flexible schedule, including evenings, weekends, holidays, and overnight periods as business needs require. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to stand for extended periods and work in a fast-paced environment., • Endurance to withstand long hours of standing, walking, and repetitive motions., • Lift and carry objects weighing up to 50 pounds., • Flexibility to bend, stoop, reach, and perform physical tasks., • Adherence to proper lifting techniques and ergonomics to prevent strain or injury while performing job duties. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Our client, an investment management firm in Midtown Manhattan, is seeking an Office Manager to join their team. The successful candidate will be organized, have strong attention to detail and have experience working with office vendors. This candidate must also be at team player and pitch in! JOB DETAILS Company: Investment Management firm Position: Office Manager Location: Midtown Salary: $120k-$140k base Depending on Experience plus Bonus Eligibility, and Benefits Hours: 8:30am-6:00pm - fully onsite Bachelor’s degree preferred Responsibilities: • Liaise and be main point person for all office vendors, • Main point person with outsourced IT firm, • Collect and organize invoices from office vendors and ensure payment, • Collect and organize office expense reporting, • Prepare and submit expense reports for senior staff, • Assist with HR onboarding of new employees, • Help plan company events, • Schedule and coordinate meetings for Partners as needed, • Answer and place calls as appropriate and take messages for the Partners, • Coordinate detailed travel arrangements with internal travel team and outside agencies including air, hotel, ground transportation, and meal reservations, as business needs and personal preferences dictate (provide travel itinerary) as requested, • Manage inventory and order office supplies, • Update firm CRM system (Backstop), • General office work including photocopying, scanning, faxing, printing of reports and presentations, and other miscellaneous support duties Requirements: • 10+ years of office experience, • Ability to work independently, • Impeccable attention to detail and accuracy, • Take initiative, anticipate needs, adaptable, • Verbal and written communication skills, • Professional, warm personal presentation, • Organization and planning skills, • Reliable and able to work in a stressful environment

About the Role The Executive Assistant serves as the trusted right hand to John Fitzpatrick, President & CEO of Fitzpatrick Hotel Group, providing high-level administrative, organizational, and strategic support in a fast-paced and dynamic environment. This role provides executive-level support with select personal assistant responsibilities, requiring exceptional professionalism, discretion, sound judgment, and the ability to anticipate needs before they arise. John Fitzpatrick is one of New York City's most respected hoteliers, entrepreneurs, and philanthropists. After learning the hospitality business from the ground up in his family's hotels in Ireland, he brought his vision of authentic Irish hospitality to Manhattan, opening the Fitzpatrick Manhattan Hotel in 1991, followed by the Fitzpatrick Grand Central Hotel. Today, they remain the only Irish-owned and operated hotels in Manhattan. The Executive Assistant manages a wide variety of priorities, coordinates complex schedules and international travel, prepares executive correspondence and presentations, supports charitable initiatives, and serves as a trusted liaison with executives, business leaders, community organizations, and other key stakeholders on behalf of the President & CEO. This is great opportunity for a highly organized, resourceful, and self-directed professional who thrives working independently, enjoys variety, and takes pride in making a meaningful impact by helping an accomplished executive, and the organization he has built, operate at their very best. Key Responsibilities Executive Office Management: • Manage the President & CEO's complex business and personal calendars, coordinating meetings, appointments, and changing priorities., • Review incoming mail, email, and correspondence, independently managing follow-up, invitations, and action items., • Screen incoming calls to the Executive Office, responding to inquiries, or directing matters appropriately., • Draft, proofread, and prepare executive correspondence, memoranda, presentations, speeches, reports, invitations, and other documents for the President & CEO., • Exercise exceptional discretion while handling confidential business, financial, personnel, and personal information., • Schedule regular planning discussions to review daily, weekly, and monthly priorities. Executive Travel & Logistics: • Coordinate all domestic and international business and personal travel, including visas, negotiated accommodations, transportation, detailed itineraries, agendas, and travel preferences., • Research cost-effective travel options while maintaining the President & CEO's travel standards and preferences., • Arrange alternative travel plans when necessary., • Coordinate executive meetings, off-site conferences, and special events, managing venues, logistics, travel arrangements, audiovisual requirements, and supporting materials., • Process travel-related expenses and ensure timely submission of reimbursement requests. Executive Administration & Financial Coordination: • Maintain confidential executive files, records, databases, and electronic filing systems., • Process operational invoices, expense reports, reimbursements, and executive credit card reconciliations., • Manage payments for utilities, insurance, property taxes, and other executive financial obligations., • Review and process investment-related documentation, including account openings, transaction paperwork, settlements, and wire transfers., • Manage executive communication devices, technology, and contact information to ensure operational efficiency. Personal Executive Support: • Coordinate select personal scheduling, appointments, travel, and special projects., • Serve as liaison for personal relationships while maintaining a clear separation between the President & CEO's professional responsibilities and private life., • Coordinate household vendors and service providers, including housekeeping, landscaping, and maintenance professionals., • Manage inventory and operational needs for executive residences and corporate apartments., • Coordinate personal celebrations, including birthdays, anniversaries, holidays, gifts, flowers, and special occasions., • Plan and coordinate private dinners, holiday gatherings, and other household events. ️Foundation & Special Projects: • Coordinate and manage the annual Eithne & Paddy Fitzpatrick Memorial Fund Golf Tournament, held each year at Sleepy Hollow Country Club., • Assist with sponsorship outreach, executive communications, Foundation administration, donor relations, guest lists, invitations, and event logistics., • Provide administrative support for philanthropic initiatives, charitable events, and community engagement activities throughout the year., • Support special projects and strategic initiatives on behalf of the President & CEO as assigned. Requirements • At least 2 years of experience as an Executive Assistant to a CEO or top-level Executive., • Bachelor’s degree in a related field., • An exceptional writer with outstanding verbal communication skills and impeccable attention to detail., • Highly organized and able to manage multiple priorities simultaneously., • Thrives working independently with limited supervision and exercising excellent judgment., • Exceptionally discreet, trustworthy, and committed to maintaining the highest level of confidentiality., • Resourceful, adaptable, and confident making day-to-day decisions while the President & CEO is traveling., • Professional, polished, and comfortable interacting with executives, dignitaries, high-profile guests, board members, elected officials, and community leaders., • Calm under pressure with a positive attitude and a genuine desire to help others succeed., • Comfortable supporting an executive whose schedule frequently spans multiple time zones (emails, text messages, and voicemails may occasionally be received outside traditional business hours; immediate responses are not generally expected). Bonus potential at the successful completion of the temporary assignment. Additionally, Paid Time Off, Health Insurance and Holiday pay eligibility after 90 days of employment and company sponsored Life Insurance. Salary: $75,000.00

Job Overview Lead the hotel's Group and Transient sales team strategy by integrating sales plans to achieve budget targets and align with strategic business priorities. Oversee group sales operations, client relationships, and revenue performance while maintaining IHG brand standards. Serve as a key leader within the Sales & Marketing department, partner closely with Revenue Management, Marketing, and Events teams, and coach and develop team members to drive performance and support professional growth. Assumes the Director of Sales & Marketing's leadership responsibilities in their absence. Duties and Responsibilities Revenue & Market Strategy • Maximize the hotel's visibility and market presence in designated markets, as assigned by the Director of Sales & Marketing, with particular focus on managing group and transient segment teams., • Analyze current and emerging market trends and coordinate strategies to maximize revenue in the group segment through increased business volume, optimized pricing, and hotel positioning., • Negotiate rates within predefined budget and revenue guidelines while maintaining fast response times and consistently meeting team targets., • Achieve individual and team monthly quota objectives by monitoring weekly sales activity targets and reviewing actual segmentation reports for the Group & Transient Sales Segment & Market; ensure tracking accuracy in Delphi Salesforce and alignment with budget P&L for assigned market segments., • Collaborate with the Marketing team to develop, implement, and execute special programs and promotional initiatives; focus on optimum average daily rate, occupancy, and overall business volume during periods of lower demand. Team Leadership & Development • Oversee all group sales team goals, scheduling, reporting, and sales deployment; assist in the development, implementation, and monitoring of sales team action plans to ensure the Group & Transient Sales Team consistently meets or exceeds revenue targets., • Coach and mentor team members to drive performance, support professional development, and foster career growth; conduct periodic check-ins and calls to monitor progress, provide guidance, and promote continuous learning., • Attend weekly sales meetings with preparation to lead discussions and address group-related topics pertaining to Group and Transient segments., • Organize and lead weekly GRC (Group Rooms Control) meetings to review performance against budget, lead status, conversion ratios, and Group Pace Tracker, identifying trends and anomalies., • Assumes a leadership role in the absence of the Director of Sales & Marketing. Client Relationship Management • Manage both new and repeat business for the hotel; monitor and maintain regular contact with all assigned customer and industry segments. Oversee team contracts, renewals, addendums, and turnovers to ensure smooth operations and adherence to hotel policies., • Maintain regular contact with group planners, corporate accounts, incentive buyers, and third-party agencies, providing personalized service to support group sales objectives., • Collaborate with neighborhood hotels, fostering strong business relationships with sales counterparts across competitive properties and the IHG brand family., • Personally meet with key clients and event organizers onsite during their programs to ensure exceptional customer service; address concerns and enhance the overall experience. Provide feedback to the DOSM, team, and hotel senior management regarding client interactions and event outcomes. Sales Tools & Systems • Demonstrate expert-level understanding of all sales tools, including Delphi Salesforce, Opera PMS, CVENT RFP, and industry intelligence tools, to drive data-informed decision making., • Demonstrate proficiency in the IHG Lead Share system, generating qualified sales leads and supporting revenue growth opportunities across multiple IHG properties. Events, Sales Travel & Hotel Visibility • Plan and execute individual sales trips, as well as oversee team visits to major market areas and industry events, with pre- and post-trip reviews, to support pipeline growth, enhance hotel and brand visibility, and generate sales opportunities., • Organize, support, and lead showcase site inspections and client visits; attend major sales and public relations events hosted by the hotel or industry to promote hotel and brand visibility. Budget & Administration • Assist in developing and managing departmental budgets, including operational expenditures, to ensure the availability of supplies, services, and resources necessary to meet established standards., • Perform duties and tasks as assigned by the Director of Sales & Marketing or General Manager. Accountability This is an exempt sales management position responsible for leading the hotel's Group and Transient Sales team strategy and overseeing all group sales operations, client relationships, and revenue performance in support of hotel budget and brand objectives. The Director of Group Sales / Associate Director of Sales works in close partnership with the Director of Sales & Marketing, Revenue Management, and Marketing leadership to drive topline performance and maintain brand standards. The annual salary range is commensurate with experience. Requirements Bachelor's degree in Hospitality Management, Business, Sales, or a related field, plus a minimum of three to five years of progressive hotel sales experience including demonstrated leadership in group sales. Prior luxury or full-service hotel experience preferred. Must speak fluent English. Other languages preferred. This job requires ability to perform the following: • Frequently standing up or moving within and outside of the facility., • Carrying or lifting items weighing up to 25 pounds., • Handling objects, supplies, and sales collateral. Additional requirements: • Communication skills are utilized a significant amount of time when interacting with others; demonstrated ability to interact with leadership, clients, agency partners, and internal teams that reflects highly on the hotel, the brand, and the Company., • Reading and writing abilities are utilized extensively for sales proposals, contract reviews, management reports, and strategic planning documents., • Mathematical skills, including budgeting, forecasting, ROI analysis, profit/loss concepts, percentages, and variances, are utilized frequently., • Expert proficiency in Delphi Salesforce, Opera PMS, CVENT, IHG Lead Share, and related sales technology platforms., • Strong analytical skills with the ability to interpret market data, segmentation reports, and pace tracking, translating findings into actionable sales strategy., • Proven ability to build, develop, and sustain effective partnerships with key stakeholders including the General Manager, Director of Sales & Marketing, Revenue Management leaders, regional sales teams, and third-party agencies., • Ability to manage multiple priorities simultaneously under competing deadlines while maintaining high quality of output., • Problem solving, reasoning, motivating, organizational, and training abilities are used often., • Ability to travel to attend sales trips, trade shows, client events, and industry functions., • May require a valid Driver's License., • May be required to work nights, weekends, and/or holidays. The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees. Hotel discounts worldwide are available as well as the chance to work with a great team of people. Most importantly, we'll give you the room to be yourself. So, what's your passion? The salary range for this role is $120,000 - $138.000 annual. This range is only applicable for jobs to be performed in New York City, NY. This is the lowest to highest pay scale we in good faith believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors including, but limited to, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs. IHG is an equal opportunity employer: Minorities / Females / Disabled / Veterans At IHG, we’ve made a promise. As one of the world’s leading hotel groups, we’re here to deliver True Hospitality for Good. Making our guests and colleagues feel welcome, cared for, recognized and respected – wherever they are in the world. Want to be part of the journey? As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. Let’s Go Further Together.

Job Description: Senior Sales Manager Department: Sales & Marketing Reports To: Director of Sales Location: New York, NY (relocation is not available) Company review time is typically 1 week Who We Are Sitting on a quiet tree-lined street in Soho, twelve floors rise above the neighborhood’s storied lofts, boutiques, and galleries. The name derives from the particular manner of hospitality, one that feels more like staying at the home of a dear friend than at a hotel — discreet, refined, generous. Our hotel has 97 rooms and suites with four distinct F&B concepts led by an acclaimed chef. The street-side seafood restaurant and second floor cocktail bar will be venues that are open to the public. The Apartment and The Rooftop are spaces reserved exclusively for guests and friends of guests. Purpose of the Role: The Manner, one of New York City’s most distinctive luxury lifestyle hotels, is seeking a dynamic Senior Sales Manager to drive group and corporate sales, with a strong focus on group business. This is responsible for new business development, meeting financial goals, and maximizing revenue across all segments. The ideal candidate brings 5+ years of experience in a Sales Manager role, with a proven track record selling luxury travel within the corporate and group segments, and a strong ability to proactively generate new business, paired with a self-starter, entrepreneurial mindset. Essential Duties and Responsibilities: • Driving new business through prospecting, client visits, and strategic sales travel, • Building and managing a strong pipeline across corporate and group segments, • Leading compelling presentations and guiding opportunities from inquiry to close, • Owning assigned accounts and consistently meeting or exceeding revenue goals, • Managing RFP processes, negotiated rates, and corporate account development, • Partnering closely with Revenue Management and operations teams to ensure timely, seamless execution, • Coordinating site visits and delivering a polished, high-touch client experience, • Maintaining detailed CRM insights to support long-term relationship building, • Contributing to overall hotel performance across ADR, occupancy, and revenue, • This is a hands-on, entrepreneurial role for someone who thrives in a fast-paced environment, takes ownership, and is motivated to build meaningful client relationships while driving results., • Other duties as assigned by management. RESONSIBILITIES AND AUTHORITIES: • Proactively develop new business through targeted outreach and sales travel, • Qualify and convert inbound inquiries aligned with ADR, occupancy, and RevPAR goals, • Lead site inspections and client engagements to secure high-value business, • Execute a strategic sales plan aligned with revenue objectives, • Represent the property at industry events to expand market presence, • Monitor market trends and competitive positioning to inform strategy, • Grow and manage a portfolio of high-value accounts, • Provide clear reporting on pipeline, production, and sales activity, • Partner with Revenue Management to ensure profitable business mix REQUIREMENTS: • Minimum 5 years of experience in a sales Manager or similar role within luxury hospitality, • Proven success driving corporate and group business within the hospitality sector, • Strong communication, negotiation, and relationship-building skills, • Highly organized with excellent time management and ability to prioritize, • Proficient in Microsoft Office and Google Suite; experience with Opera, Lanyon, Hotel Intelligence, and Envision is a plus, • Detail-oriented with a strong focus on accuracy and follow-through, • Fluent in English; additional languages are a plus Physical: • Must be able to lift, push or pull up to 15 lbs., • May require extended time in a seated position, • Must be able to move throughout the property with ease.

Job Description Corner Bar is hiring servers! Corner Bar is the acclaimed restaurant from chef Ignacio Mattos at the Nine Orchard Hotel. In a warm, cosmopolitan setting that lends itself to everything from relaxed breakfasts to feasts over martinis and platters of fruits de mer, the restaurant serves generous, elegant dishes inspired by the brasserie tradition, along with a remarkable wine and spirits list. In a rave, New York Times restaurant critic Pete Wells described the restaurant's cuisine as “cooking of a very high order.” Having established itself as an essential New York City dining destination, Corner Bar recently broadened its menu to further celebrate preparations grilled over charcoal, while expanding the restaurant to include the whimsical new Dining Room. Corner Bar is open daily for breakfast, lunch, and dinner, with brunch served on the weekends. The Server will serve the guests while upholding the quality of food, beverage, and service. This person will ensure food and beverage service runs smoothly and that guests have pleasurable dining experiences. Key Focus • Taking guest orders in an accurate and orderly manner., • Making educated menu recommendations to guests., • Ensure all food and beverage orders are fulfilled and uphold quality., • Provide attentive and quality service to all guests during their experience. Personnel • Ensure compliance with occupational, health, and safety standards., • Participate actively during pre-shift meetings., • Participate in restaurant service and team trainings., • Ensure consistent communication with staff members, management, and the kitchen during service., • Demonstrate ability to aid co-workers during service while successfully maintaining responsibilities. Guest Service • Ensures all guests consistently receive courteous and efficient service., • Responds positively and promptly to customer concerns and complaints., • Maintains guest satisfaction by monitoring and evaluating food beverage and service offerings., • Communicating any food allergy or special nutrition needs to kitchen staff., • Maintain a welcoming and orderly restaurant environment., • Builds relationships with repeat guests. . Service Standards • Act as part of the team to maintain the high standards of cleanliness and appearance throughout all areas of the restaurant both before, during and after service., • Reliably complete all assigned side work., • Follow all company policies and procedures, • Demonstrate knowledge of Department of Health (DOH) standards. Company Values • Understanding that we require a positive and respectful attitude in the workplace., • Understand and strive to behave in a way that is in line with the company’s values of respect, excellence, transparency, and resilience. The full definition of these values is in our company handbook. Benefits • Medical, Dental and Vision insurance for full time employees, • Commuter Benefits, • Paid Time Off, • Discounted Gym Membership Physical Demands • The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, standing for long periods, bending, and moving intermittently during working hours. The duties of this position may change from time to time. Mattos Hospitality reserves the right to add or delete duties and responsibilities at the discretion of Mattos Hospitality 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. We are an equal opportunities employer, all applicants will be considered for employment without attention to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status.

Company San Vicente Clubs is a prestigious private members-only club that originated in West Hollywood, California in 2018 and has established itself as a premier destination for individuals seeking a refined and intimate social experience. SV has expanded to Santa Monica in 2024 and New York City in 2025. Our exclusive properties offer an oasis of tranquility, luxury, and personalized service to our esteemed members. Position Purpose Reporting to the General Manager, this role is responsible for overseeing the dining experience, service standards, beverage operations, reservations, team development, and financial targets while ensuring exceptional and highly personalized experience for members and their guests. The Food & Beverage Director is a visible and hands-on leader who sets the standard for hospitality, develops strong teams, and partners closely with Culinary, Membership, and Club leadership to deliver a seamless member experience. Responsibilities • Ensure consistent execution of the Club’s service and hospitality standards., • Lead the Food & Beverage Managers, Maître d’s, Beverage Manager, and front-of-house teams., • Maintain a strong presence on the floor during peak service, actively overseeing service flow, pacing, member experience, and overall dining room performance., • Drive an exceptional and personalized member experience through recognition, anticipation of preferences, discretion, and thoughtful service recovery., • Oversee reservations, seating strategy, table utilization, and service pacing to maximize availability and covers without compromising the member experience., • Establish, maintain, and continuously elevate service standards, sequences of service, and operating procedures across all dining areas., • Lead the recruitment, onboarding, training, coaching, and development of the F&B leadership and service teams in partnership with Human Resources., • Hold the team accountable for performance, professionalism, attendance, service standards, and Club expectations., • Partner closely with culinary leadership to ensure alignment on menu execution, ticket times, dietary accommodations, service pacing, and delivery execution., • Partner with the Beverage Manager to ensure the successful execution and financial performance of wine, cocktail, and non-alcoholic beverage programs., • Oversee the consistent and discreet enforcement of Club Rules while maintaining the privacy and comfort of members and their guests., • Monitor member feedback and operational trends, proactively identifying opportunities to improve service and the overall dining experience., • Own the service-related components of the F&B P&L, including revenue, labor, average check, beverage performance, operating supplies, and controllable expenses., • Develop staffing and scheduling strategies aligned with forecasted business levels while maintaining service standards and labor targets., • Maintain appropriate controls around inventory, comps, voids, discounts, operating supplies, and departmental expenses., • Support the development of annual budgets, forecasts, and departmental goals while identifying and addressing variances in performance., • Ensure compliance with all applicable health, safety, responsible alcohol service, and regulatory requirements., • Collaborate with all departments to ensure Club standards are being met., • Perform other duties as assigned by the General Manager. Knowledge, Skills and Attributes • Exceptional understanding of luxury hospitality, fine dining, and private club service standards., • Proven ability to lead and develop experienced managers and high-performing service teams., • Strong operational knowledge of dining room management, reservations, service flow, and high-volume food and beverage operations., • Strong financial acumen with the ability to manage labor, operating expenses, budgets, forecasts, and P&L performance., • Strong knowledge of wine, spirits, cocktails, and beverage operations., • Excellent communication, leadership, coaching, and conflict-resolution skills., • Calm and decisive with the ability to resolve service issues quickly and discreetly., • Highly organized with strong attention to detail and the ability to manage multiple operational priorities., • Strong understanding of New York hospitality regulations, wage and hour requirements, responsible alcohol service, and Department of Health standards., • Proficiency with restaurant and hospitality technology, including POS, reservation, scheduling, and member management systems., • Exceptional discretion and professionalism when interacting with high-profile members and guests. Qualifications • Bachelor’s degree in hospitality management, Business Administration, Food & Beverage Management, or a related field with 6+ years of progressive food and beverage leadership experience, including experience leading managers within a luxury hotel, private club, fine dining restaurant, or comparable hospitality environment. Physical Requirements • Ability to stand and walk for extended periods throughout the shift., • Ability to lift, push, pull, and carry up to 30 pounds., • Ability to work throughout multiple dining and operational areas of the Club., • Availability to work evenings, weekends, holidays.

Job Description ABOUT ELYSÉE NEW YORK Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. ABOUT SALON SANSSOUCI At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. POSITION OVERVIEW Elysée New York is seeking an attentive, hospitality-driven Server to provide exceptional food and beverage service to guests across Salon Sanssouci and the hotel's food and beverage operations, creating a welcoming, efficient, and memorable dining experience. Reporting to the Food & Beverage Management and Director of Operations, this individual greets guests, guides them through menu offerings, recommends food and beverage pairings, and delivers service that reflects Elysée New York's considered, personalized standard of hospitality. The Server operates to Leading Quality Assurance and Forbes 5-Star standards, and depending on business needs, staffing levels, and outlet operations, may also support table maintenance, bussing, side work, room service, and banquet functions. This position requires a flexible schedule, including mornings, evenings, weekends, and holidays. ESSENTIAL JOB FUNCTIONS GUEST SERVICE • Welcome guests promptly in a warm, professional, and engaging manner, escorting them to their table when appropriate., • Present menus and explain daily specials, promotions, and featured items with genuine enthusiasm., • Answer guest questions regarding menu items, ingredients, allergens, preparation methods, and portion sizes with confidence and accuracy., • Make thoughtful recommendations for food and beverage selections, and offer appetizers, desserts, premium beverages, wine, and specialty cocktails throughout the meal., • Build rapport with guests while anticipating their needs, recognizing returning guests and honoring known preferences without being asked., • Maintain awareness of guest satisfaction throughout the dining experience, resolving concerns promptly or involving management when needed., • Serves as the storyteller of Salon Sanssouci and Elysée New York., • Thank each guest sincerely and invite them to return. FOOD AND BEVERAGE SERVICE • Accurately enter guest orders into the point-of-sale (POS) system and coordinate with kitchen and bar staff to ensure timely, well-paced service., • Serve food and beverages according to established service standards, verifying presentation, quality, and accuracy after every plate reaches the table., • Deliver multiple courses efficiently, refill beverages as needed, and monitor guest tables throughout the meal., • Act as barista and coffee server throughout the day., • Remove finished plates and utensils discreetly, and present guest checks accurately., • Process cash, credit card, room charges, gift cards, and other approved payment methods, and balance the cash drawer and reconcile sales as required. ALCOHOL SERVICE • Serve alcoholic beverages in accordance with all federal, state, and local laws, verifying legal drinking age through acceptable identification., • Monitor guest alcohol consumption, refuse service when legally appropriate, and notify management promptly of any intoxicated guest or potential safety concern., • Follow all responsible alcohol service procedures and maintain required Alcohol Awareness or Responsible Beverage Service certification as required by state law and company policy. DINING ROOM OPERATIONS • Prepare the dining room after service, setting tables to outlet standards, polishing silverware and glassware, and folding napkins., • Refill condiments and service stations, and stock ice, beverages, coffee supplies, and service items., • Maintain cleanliness of dining areas throughout the shift, and complete opening, running, and closing side work in accordance with sanitation standards. BUSSING AND TABLE MAINTENANCE (WHEN ASSIGNED) • Remove used dishes, glassware, and silverware, and reset tables promptly., • Clean and sanitize tables and chairs and sweep under tables as needed., • Transport dishes to the dishwashing area and restock service stations., • Assist hosts and teammates during busy periods to maintain efficient guest service. FOOD SAFETY AND TEAMWORK • Comply with all local health department regulations, always following proper handwashing and safe food handling practices., • Report unsafe conditions immediately, and maintain a clean, organized work area., • Work collaboratively with kitchen, bar, hosts, room service, and banquet staff, communicating guest requests accurately and participating in pre-shift meetings., • Maintain a positive, professional attitude and support teammates throughout each shift. REQUIRED QUALIFICATIONS AND SKILLS • Genuine passion for hospitality and food and beverage service, with the ability to build rapport quickly and naturally., • Strong product knowledge of food, wine, spirits, and beverage pairings, with the confidence to make thoughtful recommendations and upsell naturally., • Clear, professional communication skills and the ability to coordinate effectively with kitchen, bar, and service teams.

Job Description The AM Server maintains all dining room environments and equipment. The AM Server is responsible for ensuring the dining room is clean and tidy, assisting guests when they have questions about the menus/wine list, taking guests’ orders, anticipating guests’ needs and addressing them accordingly. This position has an hourly rate of $17.00 + Tips. KEY RESPONSIBILITIES Review menu for changes and specials Always provide excellent service to all of our guests Review your workstation and your mise en place, make sure all is up to par before you start your shift Set tables and stations up to company standards Keep the dining room and workstation clean and organized, ensure that all silverware and glasses are wiped and spotless Take guest food and beverage orders Extensive knowledge of food and beverage to service and up-sell our product, including liquors and cocktails Review soigne/cheat sheet before approaching the table Mark tables appropriately to food order for each course Always confirm order with the guest and double check accuracy of order before sending to the kitchen Follow SOP’s on placing orders with allergies and dietary restrictions Set up tables according to hosts' communication Enter all sales in POS without errors. Double check list of items before “sending” Be responsible for making decisions during absence of management with the needs of the guest in mind Make sure that all products served are accounted for on the final bill before presenting to the guest Set the pace and direct the flow of service Upkeep and clear tables between courses throughout the meal Support the server assistant as needed to secure service to our guests up to our standards Verify guest satisfaction with each table during each course served Anticipate guest needs, where guests will never have to ask for anything Wish each guest a warm welcome and farewell and thank them for coming Ensure all closing side-works are thoroughly completed At the end of the shift deliver all checks and report to the appropriate place according to the rules Setting and maintaining the dining room environment ensuring materials are perfectly clean and organized Following the posted opening and closing duties and side-work sheet Attend daily pre meal/communication meetings & monthly departmental meetings Generate a good atmosphere All other responsibilities assigned by management REQUIRED EXPERIENCE AND QUALIFICATIONS 3 years’ experience in a luxury hotel environment or similar restaurant or food and beverage setting Must be available to work 6am-3pm Must have open availability and able to work weekends Positive, engaging, and energetic personality Able to be organized, manage time wisely and work with little to no direct supervision Very high attention to detail Sensitive to cultural nuances Excellent communication skills, both written and verbal on English Able to handle a multitude of tasks in an intense, fast paced environment Excellent people skills and the ability to work under pressure and with various stakeholders Ability to maintain a clean and professional appearance as per company policies Ability to stand for extended periods of time Multi-lingual is a plus TIPS and ServSafe Certified We use eVerify to confirm U.S. Employment eligibility.

MS Shift is a fast-growing enterprise SaaS platform powering security and operations for global hospitality brands. We are seeking a Tech Support Specialist to provide first-level and second-level support to our global hotel clients. This role will troubleshoot technical issues, assist with system configurations, and work closely with development and QA teams to ensure smooth operation of the MS Shift platform. You will interact directly with hotel security teams, operations managers, and IT departments to resolve technical issues and maintain high client satisfaction. Key Responsibilities Customer Technical Support • Provide Level 1 & Level 2 technical support via email, ticketing system, and remote sessions, • Troubleshoot issues related to the MS Shift platform, including user access, system configuration, and data synchronization, • Assist hotel teams with system setup, onboarding, and troubleshooting Issue Resolution • Diagnose software issues and determine root cause, • Escalate complex issues to development or engineering teams, • Track and document incidents and solutions in the ticketing system Client Communication • Provide clear and professional updates to clients regarding issue status, • Work with Directors of Security and IT teams at major hotel brands, • Ensure strong customer satisfaction and timely resolution Internal Collaboration • Work closely with Development and QA teams to identify bugs and product improvements, • Participate in product testing and feedback for new releases Qualifications Required • 5+ years experience in Technical Support or Help Desk, • Bachelor’s Degree (BSc) in Computer Science, Information Technology, or related field, • Experience supporting SaaS platforms, • Strong troubleshooting and problem-solving skills, • Experience with:, • Windows environments, • Web-based applications, • Mobile applications, • Excellent communication skills Preferred • Experience with SQL / databases, • Experience with API integrations, • Experience with Azure or cloud environments, • Experience supporting hospitality or enterprise clients Technical Skills • Ticketing systems (Zendesk, Freshdesk, Jira, etc.), • Remote support tools, • Basic SQL queries, • SaaS troubleshooting, • User access and permissions management, • Mobile device support (Android / iOS)

Please apply here - https://findautumn.com/careers/founding-customer-success-operations-lead About Autumn Autumn is building the AI operating system for independent hotels. Hotels are still run on an extraordinary patchwork of legacy software, agencies, spreadsheets, and manual workflows. Pricing lives in one system. Marketing in another. Guest data somewhere else. Critical decisions are still made manually across teams and vendors that rarely speak to one another. We are building one AI native platform that brings this work together and increasingly does it for the hotel. We are starting with the workflows closest to revenue, including digital marketing, and expanding from there into the broader hotel operating stack. The opportunity is enormous. Independent hotels represent a massive, underserved market, and the software they rely on is decades behind what modern businesses expect. Autumn recently raised the largest seed round in hotel tech history, led by Bessemer. We are building a small, exceptional team in person from our waterfront office in Williamsburg. We are solving a real hair on fire problem, closing 85% of the calls we schedule with cold outbound emails! We are now hiring our Founding Customer Success & Operations Lead to build the function that owns every customer from the moment they sign. For the right person, this can grow into leadership of Customer Success and Customer Operations at Autumn. The Role You will own everything that happens after a hotel says yes. That starts with getting the property live quickly and correctly. It continues with making sure the customer sees value, understands performance, stays with Autumn, and expands over time. Today, that means being both an operator and a builder. You will personally onboard hotels. You will get into the tracking stack when something does not look right. You will speak directly with hotel owners and general managers. You will spot an account at risk before they tell us. And you will turn everything you learn into systems that allow Autumn to serve hundreds and eventually thousands of hotels exceptionally well. There are three major parts to the role. 1. Implementation: Own the journey from signed contract to live customer., 2. Customer Success: Own the relationship once the hotel is live. Help owners and GMs understand what Autumn is doing, what is working, where opportunities exist, and what needs to change. Own retention, expansion, and customer trust., 3. Build the machine: Today, many of these workflows still depend on judgment, founder context, and manual intervention. Your job is to turn them into a scalable operating system. This is a true player builder role. For a while, you will do the work yourself. Depending on your trajectory you will hire the team, train them on the systems you built, and increasingly lead the function. What You'll Own • Own every customer from AE handoff through onboarding, launch, retention, and expansion, • Get new hotels live quickly, with accurate conversion tracking and attribution, • Troubleshoot tracking and implementation problems across booking engines, analytics tools, PMSs, and other hotel systems, • Develop a repeatable path from signature to first attributed booking, • Build trusted relationships with hotel owners and general managers, • Run performance conversations that are clear, credible, and commercially sharp, • Own retention and understand exactly why customers stay, expand, become at risk, or churn, • Identify at risk accounts before the customer raises their hand, • Build onboarding standards, implementation runbooks, account health scoring, communication cadences, and escalation processes, • Decide what deserves human attention and what should be automated, • Use AI aggressively to automate reporting, monitoring, follow up, customer analysis, and your own operational work, • Turn recurring customer feedback into structured Product and Engineering input, • Build the customer operations dashboard and metrics we use to run the business, • Hire and eventually lead the Customer Success and Implementation team Who Will Be Exceptional Here • You've owned a high-volume SMB book. You've managed many customers at once and owned outcomes (retention, activation, expansion, revenue). You know how to build leverage instead of treating every account the same., • You're technically curious. You don't need to code, but you're comfortable in tools like Google Tag Manager and analytics — verifying events, reconciling numbers, and debugging issues before escalating., • You're a systems operator. You spot repeat problems and turn them into documented, measurable, teachable processes. You like adding structure where little exists., • Customers trust you. You build real relationships with owner-operators while staying commercially sharp. You can deliver hard messages clearly and leave the relationship stronger., • You use AI as leverage. AI is already part of your workflow — analysis, automation, drafts, investigations, and follow-ups. You're excited to build a modern CS/ops function where humans + AI split the work intentionally., • You have exceptional judgment. You know what merits a call, what should be automated, and what needs no action., • You take extreme ownership. You proactively surface risk, follow through to outcomes, and operate with high reliability, detail, and autonomy. This Role Is Probably Not For You If • You want to inherit a mature Customer Success organization with established playbooks, • You primarily want to manage people rather than personally do the work, • You prefer a small portfolio of large enterprise accounts, • You think technical implementation should always be handed to Engineering, • You measure success by meetings held or tickets closed rather than customer outcomes, • You want a strategy role removed from the day to day details, • You are uncomfortable with the pace and ambiguity of an early stage company Especially Relevant Backgrounds There is no single perfect background for this role. We would be particularly excited by people who have worked in: • High volume SMB Customer Success or Account Management, • Performance marketing agencies where you owned both the client relationship and tracking or implementation, • Hospitality technology, • Hotel revenue management, distribution, ecommerce, or direct booking, • Booking engines, PMSs, channel managers, or other hotel software, • Early stage startups where you helped build a function from zero to one, • Customer facing roles serving small business owners or owner operators Hands on experience with analytics, Google Tag Manager, conversion tracking, attribution, or similar tooling is a major plus. Hospitality experience is a major plus, particularly with independent hotels. Spanish fluency is also a strong plus. Why This Role Is Unusual Most Customer Success jobs ask you to operate someone else's system. This role asks you to invent ours. You will join early enough to decide how Autumn onboards customers, how we measure customer health, how our humans and AI divide the work, how we identify churn risk, what gets automated, what reaches Product, and eventually what the entire Customer organization looks like. If you are exceptional, the scope should expand quickly. The goal is not for you to remain the person manually onboarding every hotel. The goal is for you to build a function that can serve an enormous customer base, then lead the team that runs it. What We Offer • Competitive cash compensation plus meaningful equity, • Significant ownership from day one, • The opportunity to build a major function from the ground up, • A path to lead Customer Success and Customer Operations as Autumn scales, • A front row seat building an AI native vertical software company in a massive industry, • Top tier medical, dental, and vision insurance, • Lunch and fitness stipend, • A beautiful private office on the Williamsburg waterfront, • A small team where exceptional people have unusually large scope and influence Compensation & Benefits • $130K to $180K, • Equity, • Top tier medical, dental, and vision coverage, • Lunch and fitness stipend, • Beautiful private waterfront office in Williamsburg, • Five days a week in person with a small, highly ambitious team If you are the person who fixes the problem instead of forwarding it, who turns recurring chaos into a system, and who wants to build the customer organization rather than inherit one, we would love to meet you. Location This role is five days a week in person in Williamsburg, New York City. We believe the earliest stages of building a company are better done together.

Job Summary Our client is an AmLaw 100 firm that advises clients on significant transactions and disputes. Their team crafts and deploys creative legal strategies that are meticulously tailored to every matter, however complex or high-stakes. The firm’s work is distinguished by a unique combination of precision and vision. Based in New York, the Legal Executive Assistant will support a group of partners as part of a team-based support structure within our Legal Administrative Services Department. The firm’s Legal Executive Assistants are responsible for working with their assigned partners to coordinate daily activities and provide the highest level of administrative support and practice coordination. The Legal Executive Assistant will report to the local Legal Administrative Services Manager and Director of Administration, taking daily direction from their assigned partners. Responsibilities include: • Provide executive support as part of a team of Legal Executive Assistants to a group of partners in our Corporate Practice., • Collaborate closely with assigned partners to effectively manage day-to-day coordination of the partners’ respective practices., • Maintain flexibility and a commitment to work overtime as required., • Manage a broad range of complex administrative duties, such as scheduling meetings, preparing reports and meeting materials, furnishing information, responding to routine correspondence, assisting with technical support, processing expense reports and time entries, and answering telephone calls., • Manage client onboarding, billing, and relationship management activities., • Organize complex domestic and international travel arrangements, with detailed personal and professional itineraries. Coordinate flights, hotel accommodations, car service, visas, dining reservations, etc., • Provide back-up support to other Legal Assistants as needed. Liaise with other firm departments and key stakeholders to complete tasks effectively and efficiently. Qualifications: • Continual attention to detail in composing, typing, and proofing materials, establishing priorities, and meeting deadlines., • Must be able to work in a fast-paced environment with demonstrated ability to juggle multiple competing tasks and demands., • Exceptional verbal and written communication and people skills, with the ability to collaborate effectively with diverse stakeholders and clients, and to facilitate collaboration across departments., • Ability to work independently and with a team, and to delegate and manage resources effectively., • A high degree of initiative and critical-thinking skills in exercising independent judgment and making decisions in managing multiple priorities in a fast-paced, deadline-driven, detail-oriented work environment., • High level of integrity and discretion in handling confidential information., • Creative, resourceful self-starter who anticipates the needs of the partners they support., • Ability to be in the office Monday-Friday, with flexibility and commitment to working overtime as required Experience: • Bachelor’s degree preferred., • 5+ years of relevant experience required, preferably in a corporate law firm., • Highly skilled in the Microsoft Office Suite, with the ability to quickly learn and use industry-specific computer applications.

A leading business and consulting firm is seeking a polished, service-oriented Hospitality Supervisor to support a prestigious financial services client in Midtown Manhattan. This is an exciting opportunity for a hands-on hospitality professional with strong leadership skills, a passion for exceptional service, and experience overseeing corporate catering, events, and workplace experiences. Location: Midtown Manhattan, Park Avenue Schedule: Monday–Friday, onsite five days per week Hours: 8:00/9:00 AM–5:00/6:00 PM, with flexibility as needed Compensation: Up to $85,000 annually Responsibilities: • Oversee day-to-day hospitality operations, supervising a team of two and ensuring consistently high service standards., • Manage recurring catering programs, including approximately four catered engagements per week, coordinating vendors, deliveries, food presentation, and dietary accommodations., • Plan and execute a variety of workplace events, including employee engagement initiatives, executive meetings, town halls, and client-facing functions., • Build strong relationships with client stakeholders and external vendors, proactively anticipating needs and delivering a seamless, white-glove experience., • Manage catering and event budgets, monitor spending, maintain inventory, and identify opportunities to improve efficiency and service quality., • Ensure conference rooms, event spaces, and shared workplace areas remain polished, organized, and event ready., • Coach team members on hospitality standards, professionalism, and client service while fostering a collaborative, accountable team environment., • Track event participation, feedback, and spending to continuously enhance the overall workplace experience. Qualifications: • 4–7 years of experience in corporate hospitality, hotel operations, event management, workplace experience, or a related field., • Prior supervisory experience with direct reports is required., • Proven experience coordinating events, managing catering programs, and overseeing vendor relationships and budgets., • Exceptional communication, organizational, and client relationship management skills., • A polished, proactive, and hands-on approach, with a strong commitment to delivering elevated hospitality and service., • Experience in financial services, luxury hospitality, or a high-touch corporate environment is a plus., • A bachelor’s degree or equivalent professional experience., • Familiarity with ServiceNow is a plus. This role is ideal for a hospitality professional who thrives in a fast-paced, client-facing environment and enjoys leading a team while creating thoughtful, high-quality workplace experiences.

Downtown Law Firm About the Role Conference Services Coordinator - Downtown Contract- Temp to Perm Hours - 12-8pm Responsibilities • Greet all clients and visitors of the Firm., • Print out visitor badges and announce visitors., • Ensure all incoming calls from clients and attorneys are answered promptly., • Set up conference calls with teleconferencing vendor and send email confirmations upon proofing to host., • Handle meeting room bookings, utilizing the reservation system., • Confirm conference room meetings via email and follow up as necessary prior to the meeting or event to ensure details are accurate., • Communicate requests to the appropriate internal support departments such as Food Service Maintenance & Service and Media., • Coordinate with building management., • Perform floor checks and ensure rooms are setup correctly with proper equipment and amenities, prior to the start of meetings., • Additional tasks may be assigned., • Communicate with stakeholders in a professional manner. Qualifications • Candidate must be professional and service-oriented, collegial and able to work effectively with attorneys, staff and vendors at all professional levels., • Excellent communication skills, both verbal and written., • Strong attention to detail, organizational, time management, and prioritization skills., • Team player with the ability to also work independently, meet multiple deadlines and respond well to change., • Ability to maintain a professional and composed demeanor at all times., • Flexibility to work overtime, including evenings and occasional weekends., • Availability for Holiday and on-call coverage on a rotating basis., • Some light lifting (20-30 pounds) may be involved. Education and/or Experience • High School diploma or equivalent required, some college a plus., • 3-5 years Receptionist, Hotel Concierge, Airline, or other client/customer service industry experience required., • Law Firm experience a plus., • Proficient with Microsoft Outlook, Word and Excel., • Have some knowledge of Audio and Visual equipment., • Ability to operate a switchboard (or multi-line system) a plus.

The Bowery Hotel, a luxury boutique hotel in lower Manhattan, is seeking a full time reservations agent for $25.59 per hour. You will be responsible for taking reservations for room bookings via phone and email; communicating with in-house guests, potential guests, and travel agents; taking room service orders; and assisting guests in general as a member of our Guest Services team. Customer service, personal assisting, travel industry, administration or production experience is a must. Ability to work in a high volume environment with a calm and cool demeanor is essential. This is a position where details matter and communication is key. • Existing Hotel and OPERA property management system experience is very strong plus., • Answering all incoming calls in a promptly, professional and efficient manner., • Attention to detail when entering reservations, noting requests, managing VIP's is crucial., • Entering group rooming lists in accordance with Group Blocks., • Research Daily Arrivals, • Communicate with the Front Office, Back of House and Sales Team to ensure streamlined service for all guests., • Processing in-room dining phone orders from in-house guests., • PBX duties, • Written communication with guests and potential guests via email, • Other duties as assigned., • High School Diploma or equivalent required., • Experience in a hotel or a related field preferred., • College course work in Hotel/Hospitality field helpful. Benefits/Perks of Working with Us The Bowery Hotel offers a fun and exciting opportunity for the right candidate to work in and learn about the hospitality industry. Employees are offered competitive compensation, career growth opportunities, holiday, sick and vacation pay, health, dental and vision insurance, a 401k plan and discounts at our restaurant Gemma. • {We are an Equal Opportunity Employer. We consider applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, or any other legally protected status.}

General Manager/Building Manager | 3 West Club Location: 3 West 51st Street, Midtown Manhattan, New York, NY Salary: $115,000 annually + bonus + benefits Schedule: 8:00 AM to 4:00 PM; additional availability required for special events and operational needs About the Role The 3 West Club seeks an experienced, hands-on General Manager to oversee daily operations, financial performance, hospitality services, facilities, and personnel at its historic Midtown Manhattan clubhouse. Reporting to the President and working closely with the Women's National Republican Club (WNRC) Board of Governors and its committees, the General Manager is responsible for operational excellence, financial sustainability, regulatory compliance, staff leadership, and an exceptional experience for members and guests. The role balances strategic planning, financial oversight, hospitality management, and hands-on execution across multiple departments. Responsibilities Executive Leadership and Strategic Planning • Oversee daily Club operations in accordance with the policies, budgets, and objectives set by the President and Board of Governors., • Develop and implement strategic plans, annual goals, and measurable departmental performance standards., • Work with department heads to maintain high service standards, operational efficiency, and member satisfaction., • Prepare operational updates and financial reports for the Board of Governors and its committees. Financial Management and Business Operations • Oversee operating and capital budgets, cash flow, financial reporting, and budget-to-actual analysis., • Monitor revenue and expenses across guest rooms, food and beverage, catering, private events, and other operations., • Review financial statements, general ledger activity, accounts payable, accounts receivable, payroll, and invoices., • Identify opportunities to grow revenue, control costs, strengthen internal processes, and support long-term financial stability., • Coordinate annual budgeting, audits, insurance renewals, vendor negotiations, and contract reviews. Hospitality and Member Experience • Direct guest room operations, front desk, housekeeping, food and beverage, catering, private events, and member services., • Oversee event coordination, banquet event orders, catering performance, and service delivery., • Maintain high standards for property presentation, cleanliness, décor, and hospitality., • Address member and guest concerns professionally and enforce Club policies consistently., • Support membership engagement, retention, marketing, programming, and promotional activities. Human Resources and Staff Development • Recruit, hire, onboard, train, supervise, and evaluate employees and department heads., • Set clear performance expectations and support employee development and retention., • Review staffing schedules, approve payroll, coordinate leave requests, and address employee concerns., • Oversee employee training, workplace safety initiatives, and updates to the employee handbook. Facilities, Capital Projects, and Compliance • Oversee property maintenance, security, housekeeping, engineering, and facility improvements., • Manage capital projects with architects, engineers, contractors, and vendors to meet budget and schedule expectations., • Maintain licenses, inspections, and regulatory compliance with New York City and New York State requirements, including the NYS State Liquor Authority, NYC Department of Health and Mental Hygiene, FDNY, and NYC Department of Buildings., • Manage building emissions compliance under NYC Local Law 97., • Coordinate fire safety inspections, drills, training, and correction of violations. Vendor and External Relations • Maintain effective relationships with vendors, contractors, tenants, service providers, city agencies, and other stakeholders., • Oversee service agreements, utility contracts, lease renewals, and purchasing arrangements., • Coordinate legal matters with the President, Board, and legal counsel as appropriate., • Oversee building security and coordinate with local authorities on security matters. Qualifications Required • Senior-level experience in hospitality, hotel, private club, or comparable multi-department operations management., • Strong financial management skills, including budgeting, expense control, revenue analysis, and financial reporting., • Experience supervising department heads and managing staffing, performance, and employee development., • Experience overseeing hospitality operations, food and beverage, events, facilities, or property management., • Knowledge of building, fire safety, hospitality, and food service regulations applicable in New York City., • Proficiency with business technology, financial reporting tools, and operational systems., • Strong organizational, communication, problem-solving, and decision-making skills., • FDNY Fire Safety Director certification, or the ability to obtain it within a timeframe approved by the Club., • Residence within a 5-mile radius of the Club (3 West 51st Street, NY, 10019). Preferred • Experience managing a private membership club., • LEED accreditation or experience with sustainable building operations., • Experience overseeing guest rooms, catering, banquets, food and beverage, and private events., • Experience reporting to a Board of Directors or Governors and working with committees., • Experience managing capital improvements, contractors, regulatory inspections, and vendor contracts. Compensation Base Salary: $115,000 annually Additional Compensation: Bonus eligibility Benefits: Comprehensive benefits package The 3 West Club is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, creed, sex, gender identity or expression, sexual orientation, pregnancy, national origin, age, disability, marital or partnership status, military or veteran status, genetic information, or any other characteristic protected by federal, New York State, or New York City law.

Job description: Event Sales Manager Tavern on the Green | New York, NY About the Role Tavern on the Green is seeking a polished, driven, and experienced Event Sales Manager to join our growing Events Team. This hands-on role combines proactive sales, client relationship management, and onsite event execution in a fast-paced, high-volume environment. The ideal candidate is a confident, resilient problem-solver who thrives under pressure, generates new business, and delivers exceptional guest experiences from initial inquiry through event completion. This is not a traditional sales role; flexibility, teamwork, and a willingness to roll up your sleeves are essential. Key Responsibilities • Generate new business through prospecting, networking, and relationship building., • Manage the full sales cycle, including inquiries, venue tours, proposals, negotiations, contracts, and event execution., • Build and maintain relationships with corporate clients, event planners, production companies, and other NYC event professionals., • Execute events onsite, ensuring exceptional service and client satisfaction., • Collaborate with culinary, operations, events, and management teams to deliver seamless experiences., • Attend client meetings, tastings, walkthroughs, and planning sessions., • Maintain timely, professional communication throughout the planning process., • Meet revenue goals while protecting the Tavern's brand and guest experience., • Support operational needs as business demands require. Qualifications • 3–5+ years of relevant hospitality, event sales, catering, hotel, restaurant, or venue management experience., • Proven event sales, prospecting, and client relationship management skills., • Strong knowledge of food and beverage operations., • Proficiency in Tripleseat is required., • An established NYC events network or demonstrated ability to generate new business., • Excellent communication, organization, and attention to detail., • Professional, polished presentation and strong emotional intelligence., • Ability to manage competing priorities, make sound decisions, and remain composed under pressure., • A proactive, accountable, solutions-oriented mindset and strong work ethic. Preferred: Experience in luxury hospitality or iconic venues, with exposure to corporate events, weddings, galas, nonprofit fundraisers, and large-scale social events. Familiarity with CRM and event management platforms is a plus (Triple Seat) Work Environment & Expectations This is a hands-on, onsite role requiring flexibility and a strong team-first approach. Candidates must be prepared to: • Work onsite five days per week in New York City., • Work evenings, weekends, and holidays as needed., • Work a minimum of 50 hours per week, • Stay beyond scheduled hours when business demands require it., • Balance sales, administrative responsibilities, and onsite event execution. Compensation $65,000 base salary plus commissions, with total annual compensation of approximately $65,000–$85,000. Why Tavern on the Green? Located in the heart of Central Park, Tavern on the Green is one of New York City's most celebrated hospitality destinations. Our Events Team brings extraordinary weddings, corporate events, nonprofit galas, social celebrations, film premieres, and luxury experiences to life. Join a collaborative team that values excellence, hospitality, creativity, and exceptional client experiences. Work Location: In person — New York, NY

Job Description POSITION OVERVIEW: The Magic Table Server delivers an interactive, elevated guest experience in a high-profile, immersive dining environment. This role requires engaging guests proactively, delivering impeccable service, and supporting the concept’s dynamic and creative vision. KEY RESPONSIBILITIES • Greet and engage guests warmly and enthusiastically., • Present and describe menu items professionally and clearly., • Take accurate food and beverage orders and ensure timely delivery, • Anticipated guest needs and provide creative, personalized service., • Collaborate with the team for a smooth, high-energy service., • Follow hotel and union policies, including safety, hygiene, and service standards, • Participate in concept-specific trainings and briefings., • The ability to recognize and address potentially intoxicated, disruptive or undesirable guests., • The ability to respond properly in any hotel emergency or safety situation., • The ability to perform other tasks or projects as assigned by hotel management and staff. Additional Key Responsibilities • The ability to deliver food and beverage items from the kitchen to the guest’s table in a timely and efficient manner. QUALIFICATIONS and REQUIREMENTS: • Previous find dining or high-profile guest service experience preferred., • 1-2 years of food and beverage service experience., • Excellent knowledge of food, preparation, and wines., • Strong verbal communication and interpersonal skills., • Ability to engage guests dynamically and interactively., • Excellent teamwork and collaboration., • Ability to remain composed under pressure., • Reading, writing and oral proficiency in the English language PHYSICAL REQUIREMENTS NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities. Position: • Standing and walking, • Lifting plates, punchbowl, some furniture, • Carrying, • Push/Pull food carts, • Sitting, • Partial forward bend, • Repetitive static elbow flexion Force: • 60 lbs Punchbowl (carried by 2), • 35 lb Tables, • 2-3 plates of food at one time (10-15 lbs) Repetitions: • Walking: continuous at high speed, • Carrying 35 lbs tables approximately 100 feet several times a day, • Carrying plates: very repetitive, • Carrying 60 lb Punch bowl 2 x day, • Push/pull food carts: very repetitive, • Help houseperson/busperson move furniture and arrange buffet 2-3 x week, • Sit down: 15 minutes per shift for briefing Sensory: • Sight, speech, and hearing for communication with guests.

Associate Art Consultant & Studio Project Manager Location: New York City (Studio-Based with Local Travel) Compensation: $52,000–$59,000 annually, with opportunities for performance-based bonuses, commissions, and long-term career advancement. Build a Career Where Art, Design, and Exceptional Project Management Come Together For nearly 50 years, Novo Arts has partnered with leading architects, interior designers, hospitality groups, corporations, healthcare organizations, developers, and private collectors to create extraordinary art collections, custom installations, architectural features, and immersive visual environments. Our studio is built upon creativity, craftsmanship, integrity, and exceptional client service. Every project is different. Every client presents a new opportunity. Every day brings new challenges to solve. If you're looking for a career where your creativity, organizational skills, and curiosity will be challenged and rewarded, we'd love to meet you. A Letter from Our Founder "Nearly fifty years ago, I founded Novo Arts with a simple belief—that exceptional work comes from curiosity, integrity, craftsmanship, and strong relationships. Throughout my career, I have had the privilege of collaborating with remarkable architects, designers, artists, collectors, developers, and institutions. Every project has taught me something new. Today, I'm looking for someone who is excited to learn, willing to embrace challenges, and genuinely enjoys helping bring beautiful ideas into the world. This is not simply a job. It is an opportunity to build a career within a unique profession that combines art, design, business, logistics, and creative problem solving. If you are naturally curious, highly organized, and committed to excellence, I hope you'll consider joining us." — Marlaina Deppe Founder & Principal About the Opportunity This is far more than an administrative position. You will work directly alongside the Founder and Principal of Novo Arts, participating in every stage of our projects—from the first client conversation through design development, fabrication, installation, and project completion. Over time, you will become a trusted member of the studio and play an increasingly important role in managing client relationships, coordinating projects, improving studio operations, and helping shape the future of the company. No two days are alike. One morning you may be researching artists for a luxury hotel. That afternoon you may be preparing a client presentation, coordinating with fabricators, reviewing production schedules, attending a project site, or helping organize an upcoming gallery event. If you enjoy learning, solving problems, and wearing many hats, you will find this work incredibly rewarding. What You'll Do Executive Partnership Become the Principal's trusted partner in managing the day-to-day operations of a busy creative studio. Responsibilities include: • Managing calendars, meetings, and travel arrangements, • Prioritizing correspondence and client communications, • Preparing proposals, contracts, presentations, and professional correspondence, • Conducting research for projects and business initiatives, • Anticipating needs and solving problems proactively, • Helping organize and improve studio workflows Project Management • Coordinate projects from concept through installation., • Responsibilities include:, • Developing project schedules, • Tracking budgets and timelines, • Coordinating artists, printers, framers, fabricators, installers, and vendors, • Organizing shipping and installation logistics, • Preparing estimates and cost comparisons, • Maintaining project documentation, • Monitoring deadlines and project milestones, • Ensuring exceptional quality throughout every phase Art Consulting • Support artwork selection and presentation development., • Responsibilities include:, • Researching artists and artwork, • Organizing image libraries, • Preparing presentation materials, • Assisting with artwork selection, • Following developments within the art and design industries Client Relations Represent Novo Arts with professionalism and confidence. Responsibilities include: Communicating with architects, designers, artists, developers, consultants, and collectors Participating in client meetings Conducting project site visits Taking field measurements and reference photographs Maintaining exceptional client service throughout every project Marketing & Business Development Support the continued growth of the studio. Responsibilities include: Assisting with social media planning Creating marketing content Researching prospective clients Supporting business development initiatives Preparing promotional materials Attending gallery openings, networking events, and design industry functions What We're Looking For Required Qualifications • Bachelor's degree in Art History, Fine Arts, Interior Design, Architecture, Graphic Design, Arts Administration, or a related field (or equivalent professional experience), • Outstanding organizational skills, • Excellent written and verbal communication, • Strong mathematical and analytical ability, • Exceptional attention to detail, • Ability to manage multiple priorities simultaneously, • Professional judgment, discretion, and reliability, • Genuine enthusiasm for art, architecture, and design Technical Skills Experience with several of the following: • Microsoft Excel, • Google Sheets, • Apple Numbers, • Notion, • ClickUp, • Monday.com, • Airtable, • Asana, • Miro, • Google Workspace, • Microsoft Office, • Adobe Creative Suite (preferred) Who Will Thrive Here The people who succeed at Novo Arts are naturally curious. They enjoy learning. They find satisfaction in bringing order to complexity. They take ownership rather than waiting to be told what to do. They communicate professionally under pressure. They appreciate direct feedback and see it as an opportunity to improve. They are equally comfortable discussing artwork with a designer, building a spreadsheet, coordinating logistics with a fabricator, or measuring a project site. Most importantly, they enjoy becoming someone others can genuinely depend upon. This Position May Not Be the Right Fit If • You prefer highly repetitive work., • You dislike changing priorities., • You prefer narrowly defined responsibilities., • You are uncomfortable taking initiative., • You prefer waiting for direction rather than anticipating needs., • You are looking for a conventional administrative position. What You'll Gain Few positions offer the opportunity to learn every aspect of the fine art consulting profession. Working directly with the Founder, you will gain hands-on experience in: • Fine Art Consulting, • Project Management, • Executive Leadership, • Client Relations, • Proposal Development, • Budgeting, • Vendor Negotiation, • Art Fabrication, • Installation Logistics, • Marketing & Branding, • Business Development, • Entrepreneurship within the Arts Your Growth Within your first year, you'll become deeply involved in every phase of our projects and begin managing portions of client work independently. As you continue to grow, you'll take on increasing responsibility, coordinate major installations, develop client relationships, help improve studio operations, and become an essential member of the leadership team. Our goal is not simply to fill a position. Our goal is to invest in someone who wants to build a meaningful, long-term career with our studio. Why People Choose Novo Arts At Novo Arts, you'll work on projects that few people ever experience. From boutique hotels and luxury residences to hospitals, corporate headquarters, public art installations, and custom fabricated environments, every project presents an opportunity to collaborate with talented architects, artists, designers, craftspeople, and clients from around the world. If you're energized by beautiful work, thoughtful collaboration, and lifelong learning, you'll find yourself continually inspired here. Our Values Everything we do is guided by these principles: • Curiosity, • Integrity, • Craftsmanship, • Accountability, • Respect, • Lifelong Learning, • Creative Problem Solving, • Collaboration, • Exceptional Client Service, • Attention to Detail Our Hiring Process Because we're looking for someone who will grow with us for years to come, our hiring process is designed to help us get to know one another—not simply evaluate qualifications. Our process generally includes: • Initial resume review, • Introductory conversation, • In-person interview with the Founder, • Practical exercise related to organization, communication, or project management, • Professional references, • Final conversation How to Apply Please submit: • Resume, • Cover Letter, • Portfolio, website, or examples of creative or professional work (if applicable) In your cover letter, please answer the following: • What attracts you to a career in fine art consulting?, • Describe the most complicated project you've ever organized., • Tell us about a time when plans unexpectedly changed. How did you adapt?, • Describe a mentor, professor, manager, or client who challenged you professionally. What did you learn?, • Why does working in a small, entrepreneurial creative studio appeal to you? One Final Request Throughout our work, we believe thoughtful questions are just as important as thoughtful answers. At the end of your cover letter, please include three questions you would ask us if invited for an interview. Finally, please include the words "Blue Porcelain" somewhere in your cover letter or in the subject line of your email. Attention to detail matters here, and applications that do not follow these instructions may not be considered. We believe extraordinary careers are built the same way extraordinary works of art are created—with patience, curiosity, craftsmanship, and a relentless commitment to excellence. If that philosophy resonates with you, we'd love to hear your story.

Job DescriptionSERVER- GJELINA NYCCash Wage: $11.00 per hourTip Credit: $5.50 minimum per hour, based on tips receivedTotal Minimum Compensation: $16.50 per hourABOUT US: We define hospitality as 'warmth to strangers' and believe it has a place in any business and across all positions. We are a group who are interested in creating diverse hospitality experiences - whether a hotel, a pizza slice shop, a grocer, flower shop, home goods store, bakery, or restaurant - we are passionate about it all. Regardless of whether your position is in retail, wholesale, maintenance, driving, events, design, accounting, HR or food & beverage - we enjoy working with people who want to work in an environment that defines hospitality the way we do and are curious to learn more about the different types of businesses we offer.POSITION SUMMARY: As a team member of the Gjelina Group, every role is key to our mission to consistently create thoughtfully nuanced experiences for guests in each of our locations. We ask all of our team members to participate in knowledgeable and respectful communication with guests and each other, coming to work with a desire to learn and work together. Each position in our team requires teamwork, a flexible schedule, the ability to stay calm within a busy environment, the ability to multitask, and the ability to stay organized.The server is the main point of contact for guest interaction. The Server maintains the attitude and energy of bistro service while cultivating a fine dining experience with exceptional food and beverage knowledge. Passion for hospitality and food leads to their ability to navigate guest interaction and service with grace.ESSENTIAL DUTIES AND RESPONSIBILITIES (other duties may be assigned):Report for duty on time, clocking in for your shift using the time clock.Manage your time, including resting and meal breaks, in compliance with New York Labor Law; keep managers informed when you leave the floor. Maintain high standards of appearance and hygiene at all times, including clean hair and nails and no heavy perfumes or colognes. Adhere to all health, safety, alcohol control, and sanitation protocols. Know our regulars and encourage new guests to become regulars by establishing a rapport that includes the guests' likes and dislikes.Organize, clean, and maintain all server stations.Clearly communicate with all service staff and management throughout your shift to ensure smooth and efficient service.Prepare the floor for opening and closing of each shift; stocking, cleaning, and preparing.Attend to guest needs throughout the dining room, course food orders, and send them through the POS.Run food, drinks, and bus tables in your section throughout service.Complete all assigned side work pre- and post-shift.Attending training and pre-shift meetings.Responsible for in-depth knowledge of the cocktail menu and wine list, assisting guests with ingredient knowledge, pairings, etc.Responsible for in-depth knowledge of the food menu, ingredients in each dish, vendors and farmers, etc.Responsible for communicating all guest allergies with a manager.Fully understand the floorplan, table numbers, and seat positions of the entire venueSupporting the management team in all aspects of in-house service and eventsGeneral Attributes:To maintain a high customer service focus by approaching your job with our guests' satisfaction always in mind.To have a positive impact, take responsibility and initiative to resolve issues, and always clearly communicate with guests and colleagues.To be decisive, accepting responsibility for making things happen, thinking ahead, and developing contingency plans (while ensuring that you have the support to get the job done).To be motivated and committed, approach all tasks enthusiastically, and seize opportunities to learn new skills or knowledge to improve performance.To be flexible, responding quickly and positively to changing environmentsTo maintain a high team, focus through solid leadership, showing cooperation and support to colleagues in pursuing department goals.QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and ability required. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.knowledge, skills, and attributesMust be organized, self-motivated, and proactive, with strong attention to detail.Full knowledge of all in-house food and beverage menusAbility to use all relevant items of equipment.Understanding, knowledge, and ability to comply with safety, sanitation, and food handling procedures.Ability to use the restaurant point of sale system.Ability to prioritize work activities and provide accurate information and assistance to any management or colleagues' request in a timely and courteous manner.Ability to keep calm when faced with any unusual situations.Ability to perform the essential functions of the job. Certificates & Training:NYC Sexual Harassment Prevention Training.NY Food Handler Certificate. Must understand how to abide by the rules of the Department of Health related to Food Service and Employee + Guest Safety PHYSICAL DEMANDS: The physical demands described are representative of those that an employee must meet to perform the essential function of this job successfully. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.Must be able to stand, lift, bend, and walk for an extended period (8-12 hours).Must be able to move, pull, push, carry, or lift up to 50 pounds on occasion and 30 pounds regularly. Must be able to seize, grasp, turn, and hold objects with hands regularly and in frequent or repetitive motions.Must be able to reach items at varying height levels (shelves, on the ground, etc.) Occasionally kneel, bend, crouch, and climb as required.Must be able to work under environmental exposure to cold, heat, water, and cleaning materials.Must be able to remain focused in a fast-paced and ever-changing environment.Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. WORK ENVIRONMENT: The work environment characteristics described are representative of those encountered by this position while performing the essential functions of this job. The Company is an Equal Opportunity Employer. Reasonable accommodations may be made as needed to enable individuals with disabilities to perform the essential functions.The noise level in the work environment may be moderate, and the surrounding areas may be wet, hot/cold, slippery, or humid.WE ARE AN EQUAL OPPORTUNITY EMPLOYER: THE GJELINA GROUP HAS CREATED A CLIMATE OF PURPOSEFUL INCLUSION, AN ENVIRONMENT WHERE ALL CAN FEEL AFFIRMED, SAFE, VALUED AND ALLOWED TO THRIVE WITHIN THE COMPANY. WE APPRECIATE AND ACKNOWLEDGE THE DIVERSITY OF HUMANITY, A DIVERSITY WHICH INCLUDES DIFFERENCES, SEX, AGE, RACE, ETHNICITY AND NATIONAL ORIGIN, RANGE OF ABILITIES, SEXUAL ORIENTATION, GENDER IDENTITY, GENDER EXPRESSION, FINANCIAL MEANS, EDUCATION AND POLITICAL PERSPECTIVE. THESE BELIEFS AND PRACTICES APPLY TO ALL OF OUR BUSINESS ACTIVITIES, INCLUDING DECISIONS FOR CAREER OPPORTUNITIES OR EMPLOYMENT.. Job Posted by ApplicantPro

Job Title: Executive Assistant II -Executive Assistant II - Trade Floor Experience Job Type: Contract W-2 Job Location: New York, New York- onsite A global bank is seeking an Executive Assistant II -Front Office (Trading Floor). The Administrative Assistant within Global Markets will provide office support to the GM Sales & Trading personnel. Responsibilities: · Provide support in reimbursement process of expenses in Concur, calendar management, meeting/event planning, travel arrangements, preparing and printing documents, etc.). · Maintain multiple calendars in Microsoft Outlook – constructing agendas and calendar details as far in advance as possible (including those for high-level visitors), highlighting key events, coordinating meetings, meals, and video/audio conferences. · Coordinate and oversee travel plans (extensive at times, both domestic and international (as needed), creating itineraries that involve different time zones, airline and hotel preferences, client contact details, materials needed for meetings, etc. · Perform general administrative support such as answering phones, copying, faxing, scanning, filing, mailing, printing, binding, creating, and submitting expenses etc. · Preparing and organizing important documents including PowerPoint presentations (on an as needed basis). · Greet guests/visitors/clients. · Work directly with all internal team members / account teams and clients (as needed). · If/when asked to attend committee meetings and take minutes where required · Ad-hoc tasks and projects as needed. Requirements: · Minimum of 7 - 9 years of related experience working in a corporate environment supporting an executive. Strong preference given to candidates with experience in a trading floor environment/ investment banking. · Bachelor's degree. · Must understand the critical importance of confidentiality. · Solid demonstrated working knowledge of, and skill in, the Microsoft Office Suite including Outlook, Word, Excel and PowerPoint. · Outlook: In calendar, ability to create and modify appointments and recurring appointments using the planner; familiarity with features such as labels and private appointments; in email, the ability to compose, send and forward emails as well as perform e-mail blasts and familiarity with features such as in-box management (folders), sort and search. · Word: ability to create and modify communications using features such as header/footers, pagination, tables, mail merges, hyperlinks, etc. · Excel: ability to understand, create and use basic functions and formulas to create workbooks. · PowerPoint: ability to create and modify presentations. · Must be self-motivated and proactive/ take initiative; must be able to work in a fast-paced environment. · Strong organization skills and attention to detail are essential. · Excellent interpersonal skills and phone manner. · Effective verbal and written communication skills. Ability to convey thoughts clearly and succinctly and to communicate pertinent complex information in a clear and organized manner; ability to compose general correspondence, memos and other documents that require little or no editing by manager. · Ability to multi-task and adapt to shifting priorities. Ability to prioritize work. · Strong orientation toward teamwork. · Ability to work independently or with minimal supervision. · Ability to speak French is a plus, but not required.

Senior Executive Assistant Location: New York, NY (Hybrid Schedule) Pay: $50-65/hr US Citizens/GC Holders Only Candidates must be local; No relocation Responsibilities: • Manages day to day calendar of senior management, • Arranges conferences, meetings and events as required; establishes priorities on behalf of manager or team, • Coordinates travel arrangements, • Assists team members with the documentation related to overseas travel Visa, ticketing, hotel, airport transfers, foreign exchange, ground transportation and expense reports, • Handles incoming calls; responds to inquiries, • Orders supplies and process invoices, • Prepares and reviews materials and correspondence for meetings, • Maintains and updates files/records, produces reports and various correspondence, • Handles sensitive materials; maintaining appropriate levels of confidentiality Qualifications: • A Bachelor's/University degree or equivalent experience, • Office administration experience preferably within a large and complex financial services or similar organization, • Demonstrates clear and concise written and verbal communication skills, • Proficient in Microsoft Office

The cabin is yours. Own it. We’re looking for a career professional for a full-time position on our beautiful Falcon 6X; one who understands that the experience in the 6X cabin is just as critical as the operation supporting the mission. If you’ve built your career on anticipating needs before they’re spoken, creating exceptional moments at 45,000 feet, and treating every flight like a bespoke, one‑of‑one service experience, we’d like to meet you. The Mission You are the architect of the in-flight experience. You will have the full support of a cohesive flight department behind you. What you won't have is someone looking over your shoulder. Our team trusts its people to own their domain completely, and the cabin is yours. You will serve discerning passengers with the kind of quiet, intuitive hospitality that defines Clearview’s boutique service; consistently, gracefully, and without being asked twice. Our team will have your back. The cabin experience is your responsibility. Who You Are You came up through environments that demanded perfection; fine dining, luxury hospitality, yacht service, or the upper echelon of private aviation. You know the difference between service and exceptional service, and you've spent your career on the right side of that line. You are: • Polished and Composed. Whether it's curating kid friendly snacks or preparing dirty martinis for adults, you adapt without missing a beat, • Proactively Attentive. You read a cabin the way a great sommelier reads a table. Needs are addressed before they become requests, • Discreet by Nature. Always and without exception, • Genuine Hospitality. Your instinct is to elevate every touchpoint, from the pre-flight cabin setup to the farewell at the base of the cabin stairs, • Detail Obsessed. Presentation, temperature, timing, linens, fingerprints; nothing escapes your attention What You Bring • Based in the New York Metro or Long Island area, or genuinely willing to relocate, • Minimum 4 years of cabin attendant experience with large-cabin or ultra-long-range aircraft strongly preferred, • Background in fine dining, luxury hotel, superyacht, or comparable five-star hospitality environment highly valued, • Formal flight attendant training from a recognized private aviation program (FACTS, FlightSafety, or equivalent), • Current CPR, First Aid, and in-flight medical emergency training, • Strong working knowledge of galley management, catering coordination, and in-flight food and beverage service at a fine dining standard, • Experience with international operations and familiarity with customs, handling, and protocol in European and Caribbean destinations, • Ability to curate, source, and execute customized menus and cabin experiences tailored to principal preferences, • Valid U.S. passport with unrestricted travel authorization to the EU, Canada, and Caribbean, • Ability to pass pre-employment drug screening and participate in ongoing random testing Day-to-Day Responsibilities • Manage all aspects of cabin preparation; catering, linens, amenities, cabin cleanliness, and presentation to the highest standard, • Source, coordinate, and oversee catering from premium vendors; execute in-flight meal and beverage service with precision, • Maintain a deep, current knowledge of passenger preferences, dietary requirements, and personal touches that define their experience, • Perform post-flight cabin reset, inventory management, and catering reconciliation, • Coordinate closely with the flight operations on timing, service windows, and any passenger needs that affect operations, • Maintain all required certifications and participate in recurrent safety and service training, • Represent the company with absolute professionalism at all times What We Offer A full-time position dedicated to our brand-new Falcon 6X. This is a rare opportunity to join a tight-knit, detailed oriented flight department that is genuinely committed to excellence across every role. You will be supported, respected, and given the resources to do your job at the highest level. • Competitive salary aligned with the candidate’s experience and duties, • Comprehensive medical, dental, and vision coverage, • Paid parental leave, • 401(k) with company match, • Paid time off and vacation, • Premium HOTAC and per diem while traveling, • Annual bonus