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Compensation Type: Hourly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. ___ Location: Hyatt Regency Times Square is perfectly located in the heart of Times Square excitement, situated directly on Broadway between 48th and 49th Streets. This iconic, ultra-modern, full-service hotel is surrounded by Broadway theaters and close to world-famous shopping and sightseeing. The hotel has 795 modern, newly renovated guestrooms. Overview: Accepts all purchased products into the Hotel, verifying the accuracy of delivery to purchase orders. Maintains storeroom in accordance with standards and rotates stock accordingly. Issues and delivers items to departments in accordance with the requisition policies and procedures. Conducts inventories. Maintains and upholds the Hotel's standards. Responsibilities: • Review all Food & Beverage orders to be received., • Review emails with information on orders from the Director of Procurement and the Food & Beverage Team., • Daily Purchasing Line up., • Inspect all goods thoroughly, • Refuse acceptance of damaged, unacceptable, or incorrect items applying credit memos., • File completed requisition order sheets., • Receive and check all Food & Beverage product and rotate appropriately (FIFO System), • Take the temperature with HACCP handheld for records., • Put away all receive goods in the proper location and rotate, • Place 2nd Run of produce returned or not received., • Receive and check all product orders with PO’s., • Issue internal credit memos when discrepancies or price error., • File food & beverage POs received., • Log packages received from FedEx / UPS and email departments for pickup., • Put away all equipment., • Control and Clean Loading dock outside receiving area, • Assist in the daily operation of the storeroom to include, but not limited to, reconciling items to purchase orders to verify the accuracy, rotating stock, and conducting inventories., • Following predetermined delivery routes and procedures, • Fulfilling requisitions and delivering them in an efficient manner in accordance to the SOP of property, • Daily Routine Clean Receiving area, Floors, and equipment, • Facilitate and Complete Routine Deep cleaning of Shelving and coolers with minimal supervision Qualifications:, • Associate's degree OR equivalent years of experience and education - required, • Minimum one-year related experience in similar title and level - required, • Experience within luxury brand/markets – preferred, • Valid Driver’s License and Insurance – Required

We are seeking a detail-oriented and organized Travel Manager to join our team. Must have Travel Management experience, business travel industry, corporate travel operations, hotel industry, or travel technology, not just a travel arranger! Havas Network is home to more than 10,000 professionals that offer best-in-class services in the fields of media planning and buying, mobile strategy, data consulting, performance marketing, location-based media and social media across 150 countries worldwide. The Travel Manager responsibilities include managing corporate travel service providers, support to negotiations contracts and managing relationships with travel suppliers, assisting all travel arrangements for the organization, and developing strategies to improve travel programs. Our ideal candidates have a strong understanding of the travel industry, excellent problem-solving skills, and an ability to negotiate effectively. Ultimately, the role of the Travel Manager is to ensure all travel arrangements run smoothly and align with the needs and requirements of the company. Description: The Travel Manager is responsible for the improvement of the Travel process in Havas. He/she is the single point of contact for the Group. He/she is in charge to coordinate the different parties involved in the process (HR, Indirect Purchasing, IT, and Finance). The travel manager is responsible for planning, organizing, and implementing travel plans. Travel manager is responsible for cost management, ensuring safety and comfort of the travelers, and make sure all travel operations run smoothly. He / She is responsible for: • Constantly looking for travels spent reduction opportunities in coordination with Indirect Procurement (in charge of negotiation), • Monitor spends in CONCUR / Travel Agency Reports (by supplier, by entity, trends, …) with IdP commodity buyer,, • Identify savings opportunities for further IdP negotiation,, • Monitor KPI and actual billing from CONCUR and Travel Management Company., • Ensure better compliance vs global policy from Havas employees, • Develop and implement corporate travel policies,, • Define and execute data analytics based on actual data to track deviances vs policy,, • Communicate with organization management results analysis on main issues,, • Coordinate internal control and internal audit, when necessary,, • Push in all Havas agencies for digitalization (no more paper) when possible., • Push for continuous process improvement and standardization, • Ensure CONCUR is widely used (no local tools),, • Promote a core model for all Havas agencies,, • Reduce cash advance as much as possible,, • Work with IT to automate interfaces master data synchronization,, • Ensure CONCUR core model is consistent, • Provide advice on travel documents and insurance., • Propose updates of local Travel Policy for HR and Finance validation, • support Q&A on Global / Local Travel Policy,, • propose changes,, • manage validation by HR,, • update communication tool in Havas with best practices and Q&A., • Point of contact with travel suppliers:, • Point of contact for CONCUR and Travel Management company,, • Inform travelers of CONCUR, TMC’s warning messages / alerts,, • Maintain with CONCUR and TMC’s list of critical blocking points, activate an action plan to solve them,, • Ensure compliance with procedures and service quality,, • Stay informed about travel industry trends and best practices,, • Stay updated through workshops, seminars, and industry conferences., • Point of contact with travelers and travel arrangers:, • Collect complaints, travel problems and find solutions with suppliers,, • Ensure compliance with procedures and service quality,, • Assist Travelers and travel arrangers (EAs),, • Propose travel trainings The ideal candidate has: • Proven work experience as a Travel Manager,, • Knowledge of international travel regulations, customs and currencies,, • Knowledge of T&E reporting and processing,, • Working knowledge of MS Office software,, • Excellent communication (oral and written) and negotiation skills,, • Well-organized and reliable,, • An analytical mind with strong business acumen,, • Customer-oriented approach,, • High school diploma or equivalent; bachelor’s degree is preferred,, • At least 5 years’ professional experience in Travel management context,, • Professional experience in an advertising / communication context is a plus,, • Focus on rigor, analytical skills,, • Strong ability to communicate across global / local organization,, • Ability to work in a matrix organization in Shared Services, Finance, Purchasing and HR functions,, • Responsiveness and problem resolutions skills,, • Experience in CONCUR is a real plus,, • English language mandatory (another language like French is a plus). Additional Information • Job Title: Travel Manager, • Work Environment: Office setting, hybrid 2 days in the office. Some local / regional trips may be required for meetings with travel suppliers., • Reporting Structure: Reports to the Global Travel Manager., • Location: New York City (Hudson Street), • Minimum of 3 years work experience in the business travel industry, corporate travel operations, hotel industry, or travel technology area required., • College degree highly desired, • RACI Travel Manager vs travel Buyer, • RACI (vs commodity buyer), • Equal Opportunity Statement: We are an equal opportunity employer and value diversity at our company. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Application Instructions: Please submit your resume and a cover letter outlining your qualifications and experience. Salary: $100,000 -$110,000 annually, based upon experience and qualifications, as well as market and business considerations.

Do you see yourself as a Sous Chef? We are seeking passionate culinary professionals who bring the same level of care to their craft as they do to their personal pursuits. Whether you’re inspired by creating innovative dishes, mentoring team members, or elevating the overall guest dining experience, we are interested in YOU. We are a well-established luxury hospitality operation in Manhattan, known for delivering refined service and exceptional culinary experiences. As a Sous Chef, you will play a key leadership role within the Culinary team — supporting the Executive Chef, overseeing day-to-day kitchen operations, and ensuring each dish reflects the highest standards of quality, creativity, and consistency. Duties and Responsibilities Culinary Operations & Guest Experience • Supervise kitchen staff in preparation, cooking, garnishing, and presentation of food items., • Assist with menu planning, development, and cost control to ensure high-quality offerings that reflect brand standards., • Review daily menus and complete requisitions for food and supplies; maintain strict inventory and storage procedures., • Support banquets, parties, and special events in partnership with Catering, Banquets, and Guest Services teams. Leadership, Training & Team Development • Lead and schedule kitchen colleagues, clearly communicate goals, and monitor performance., • Assist with employee selection, training, and development; provide coaching to build strong and engaged teams., • Enforce policies, procedures, and performance standards; recommend and initiate disciplinary or HR actions when necessary., • Promote teamwork and quality service through daily communication and coordination with other hotel departments. Safety, Sanitation & Compliance • Inspect kitchen stations daily to ensure cleanliness, safety, and compliance with NYC health regulations., • Maintain and enforce sanitation, food handling, and storage procedures in line with HACCP standards., • Notify Engineering/Maintenance teams of required repairs to ensure seamless kitchen operations. Administrative & Financial Management • Monitor and control kitchen costs, food waste, and labor allocation., • Maintain security and proper storage of food, supplies, and equipment., • Assist with vendor coordination, ordering, and invoice review to ensure timely and cost-efficient purchasing. Other Responsibilities • May assist with food preparation and cooking as needed., • May serve as Manager on Duty or perform additional duties as assigned. Qualification & Requirements • Culinary degree or equivalent professional training preferred., • Minimum 3–5 years of progressive culinary experience in luxury hotels or fine dining restaurants., • Proven supervisory experience in high-volume, upscale environments., • Knowledge of international cuisines, modern cooking techniques, and menu engineering., • Basic reading, writing, and math skills with general knowledge of food and beverage operations., • Valid food handler certification and/or alcohol awareness permit as required by local/state agencies., • Excellent communication skills, • Strong, adaptive managerial and interpersonal skills, • Proficiency in Microsoft Office 365, • Ability to work flexible schedules, including nights, weekends, and holidays., • Must be able to lift up to 50 pounds, move about the kitchen, bend, stoop, and kneel. What You’ll Gain • The salary Range for this role is $75,000- $85,000 annually., • Complimentary employee meals, • Complimentary dry cleaning (business attire), • A leadership role in one of New York City’s most iconic luxury hotels., • Opportunities to showcase creativity while shaping memorable dining experiences., • Competitive salary and comprehensive benefits, including hotel discounts worldwide and access to a wide range of colleague programs.

Our client is seeking a highly organized and warm Executive Personal Assistant to support a UHNW family with complex personal, household, financial, and scheduling needs. This role supports the Co‑Chair, spouse, and their child, coordinating all facets of home, family, travel, staff communication, and high‑touch personal logistics. Hours are 9:00am-5:30pm with flexibility for events, travel, and occasional after‑hours needs. The position is fully remote. Key Responsibilities: Provide comprehensive support for daily personal and family operations including scheduling, appointments, child activities, sports practices, events, and travel Manage personal and household finances including bill payment, credit card review, vendor contracts, donations, gifts, reimbursements, and coordination with tax teams Liaise with insurance providers for home, auto, and personal property; track renewals, claims, and scheduled items Maintain medical records, submit claims, track expenses, and manage school and healthcare documentation Collaborate with domestic staff including recruiting, onboarding, scheduling, payroll approvals, daily communication, and organization of household workflows Manage vehicles including leases, renewals, garage contracts, loaners, insurance coordination, and driver scheduling Coordinate all family travel including itineraries, reservations, transportation, rewards points, passports, Global Entry, and international logistics with hotel concierges Maintain highly detailed family calendars; ensure all appointments, school events, and commitments are proactively tracked Support events including invitations, RSVPs, list management, holiday card coordination, and special family gatherings Handle household purchasing, vendor communication, tech troubleshooting, and special projects as needed Proofread or edit newsletters, speeches, and communications for family members Qualifications: 3+ years of experience as a Personal Assistant or Executive Assistant supporting UHNW families or senior principals Strong organizational skills with exceptional attention to detail, accuracy, and follow‑through High emotional intelligence with the ability to remain calm, professional, and steady in a high‑expectation environment Comfortable managing competing priorities and navigating differing communication styles Experience working with household staff and in high‑touch environments Experience with Google Drive, iCloud, and Microsoft Office Bachelor's degree preferred Compensation/Benefits: Up to $90K-$110K base salary + discretionary bonus Fully paid medical, dental, and vision PTO package Pension plan Housing and parking discounts within portfolio properties Summer Fridays (1pm close) Catered lunch everyday Beacon Hill is an equal opportunity employer and individuals with disabilities and/or protected veterans are encouraged to apply. California residents: Qualified applications with arrest or conviction records will be considered for employment in accordance with the Los Angeles County Fair Chance Ordinance for Employers and the California Fair Chance Act. If you would like to complete our voluntary self-identification form, please click here or copy and paste the following link into an open window in your browser: Completion of this form is voluntary and will not affect your opportunity for employment, or the terms or conditions of your employment. This form will be used for reporting purposes only and will be kept separate from all other records. Company Profile: Founded by industry leaders to set a new standard in search, career placement and flexible staffing, we deliver coordinated staffing solutions with unparalleled service, a commitment to project completion and success and a passion for innovation, creativity and continuous improvement. Our niche brands offer a complete suite of staffing services to emerging growth companies and the Fortune 500 across market sectors, career specialties/disciplines and industries. Over time, office locations, specialty practice areas and service offerings will be added to address ever changing constituent needs. Learn more about Beacon Hill and our specialty divisions, Beacon Hill Associates, Beacon Hill Financial, Beacon Hill HR, Beacon Hill Legal, Beacon Hill Life Sciences and Beacon Hill Technologies by visiting . Benefits Information: Beacon Hill offers a robust benefit package including, but not limited to, medical, dental, vision, and federal and state leave programs as required by applicable agency regulations to those that meet eligibility. Upon successfully being hired, details will be provided related to our benefit offerings. We look forward to working with you. Beacon Hill. Employing the Future (TM)

The Carlyle, A Rosewood Hotel is currently recruiting for an Accounts Receivable Clerk. The Accounts Receivable Clerk is expected to be on duty during normal accepted working hours and whenever presence is required. Assist Accounts Payable Clerk and Director of Purchasing with maintaining a log for

Facilities Supervisor Job Reference Number: 37442 Employment Type: Full-Time Segment: Dining & Events Brand: Abigail-Kirsch Location: Tarrytown, New York (US-NY) We are looking to add a motivated, skilled Facilities Supervisor to our Abigail Kirsch team. The Facilities Supervisor has varied responsibilities as they relate to the overall supervision, cleanliness, maintenance, and operational readiness of both The Loading Dock in Stamford, CA and The Tappan Hill Mansion in Tarrytown, NY Key areas of responsibility include cleaning and maintaining interior and exterior spaces, supervising house staff and stewards, overseeing event setup and breakdown, maintaining storerooms, filling equipment and vessel requisitions, and maintaining a working inventory and knowledge of AK china, glass, silver, hollowware, and vessel décor. This position is a “hands-on” supervisory role and works closely with the Facilities Manager and Director of Operations to uphold company culture, mission, and philosophy. Compensation: $22-$25 Department: Facilities / Operations Reports to: Director of Operations / Purchasing & Facilities Manager Locations: The Loading Dock & Tappan Hill Mansion Qualifications: 2+ years prior supervisory or lead experience in an F&B establishment, hotel, country club, conference center, or hospitality operations position. Knowledge and experience in basic building repair and maintenance, including electrical, plumbing, heating, ventilation, painting, etc. Working basic knowledge of computer systems/programs, including Microsoft Office and email. Strong supervisory skills required. Able to work independently with minimal supervision while supervising others. Able to be proactive, organized, detail-oriented, and able to multitask when needed. Working knowledge of Spanish is preferred. Must be able to effectively communicate with vendors and employees. Must have a flexible work schedule and be able to accommodate business needs. Must be able to climb ladders, work in confined spaces, and work indoors/outdoors year-round. Valid driver’s license preferred. Duties & Responsibilities: SETUP / BREAKDOWN OF EVENTS Responsible for executing setup and breakdown of ballrooms/event spaces from start to finish at both venues. Ensure rooms are set up as per BEOs and floor/room diagrams. Assemble and/or oversee requisitions for china, flatware, stemware, linen, and event equipment. Work events to turn rooms when needed and ensure constant upkeep and cleanliness of event spaces. Supervise house persons including delegation, training, mentoring, and ensuring timely accomplishment of all assigned tasks. Responsible for opening and closing of buildings on an “as needed” basis. STEWARDING Responsible for assisting and/or running stewarding functions at events. Fill equipment requisitions accurately and in a timely manner. Supervise ware washers including delegation, training, mentoring, and ensuring timely accomplishment of all assigned tasks. Minimize china, glass, vessel, and décor breakage by overseeing FOH & BOH during setup and events. Have knowledge of all cleaning products and proper usage. Assure routine cleaning of refrigeration and all kitchen equipment. Provide assistance to chefs for equipment needs. Maintain a clean and organized kitchen after every event. MAINTENANCE & INVENTORY Maintain both facilities in a neat, organized, and sanitary manner. Conduct regular walk-throughs to ensure proper maintenance and upkeep. Supervise all cleaning and sanitation for all front-of-house and back-of-house areas (including storage rooms) at all times while working off a checklist. Maintain general inventory of maintenance tools, light bulbs, and cleaning supplies. Responsible for inventory, requisitioning, and storage of linen. Perform and oversee routine maintenance of spaces, including touch-up painting, changing light bulbs, and other general repairs. Responsible for ensuring all china, silver, glassware, hollowware, and vessel décor are stored in their assigned spaces. Maintain tabletop items (stemware, flatware, china) in excellent condition. Conduct accurate and timely quarterly inventory of china, glass, and silver. Perform inventories of vessels and décor and report damage/breakage to the Director of Operations/Purchasing. Possess basic knowledge of maintenance and repair of FOH and BOH equipment. Maintain grounds, walkways, driveways, gutters, and exterior areas at Tappan Hill Mansion, ensuring they are clean and free of debris. TRAINING & DEVELOPMENT Training of housemen, stewards, and ware washers, ensuring they understand all areas of responsibility. Ability to react quickly to changes as they unfold throughout the course of event setup or during live events. Follow opening and closing procedures for both facilities. Assist FOH Captains and servers as needed. Perform all reasonable requests by the Director of Operations, Facilities Manager, Purchasing, and Management Team. Attend and participate in all scheduled meetings and training sessions. Follow all sign-in and sign-out procedures for keys and radios. Follow proper timekeeping policies and procedures. Maintain standards of hygiene and sanitation. Follow Health Department standards for hygiene and safe food handling. Report to work on time on a regular basis. In case of absences or tardiness, follow proper call-out procedures. Wear appropriate required uniforms/dress code and follow company Standards of Appearance. STANDARDS: Always practice Caring Culture. Protect the assets of the property. Maintain professional appearance and behavior when in contact with guests and associates. Follow Policies and Procedures in training manuals and associate handbook. Always remember we are in a partnership with our guests, fellow associates, and owners to provide quality service and profitability. Regular attendance in conformance with company standards, which may be established by Abigail Kirsch from time to time, is essential to the successful performance of this position. #LI-DM1 #indeedelior About Abigail Kirsch: Started in the 1970s as a family-owned catering company, Abigail Kirsch has grown into one of New York’s premier caterers. Our steady growth has allowed us to bring our hospitality, service, and delicious food to Connecticut, Westchester, and New York City. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Sous Chef Job Reference Number: 37942 Employment Type: Full-Time, Onsite Segment: Dining & Events Brand: Constellation Location: New York, New York (US-NY) We are looking to add a skilled, experienced sous chef to our Constellation Culinary Group team in New York, NY. As a sous chef with CCG, you will have the opportunity to teach others about your craft as you supervise and participate in the management of a Culinary department in a corporate dining setting. This role is Monday - Friday and assists with the BOH for cafe and catering. • Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development., • Maintain proper production, safety and sanitation standards., • Direct and participate in the daily preparation of standard and gourmet food items., • Evaluate the quality of raw food and ensure the quality of the finished products., • Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance., • Implement culinary production for special events, monotony breakers, and catered functions., • Supervise and participate in the preparation and display of menu items for special functions., • Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff., • Control revenue and expenses to ensure financial goals., • Ensure the highest level of customer service., • Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production., • Must have 3- 5 years of culinary management experience., • Strong leadership, oral and written communication skills are required., • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off #boost #indeedelior #LI-MA1 About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

The Carlyle, A Rosewood Hotel is currently recruiting for an Accounts Receivable Clerk. The Accounts Receivable Clerk is expected to be on duty during normal accepted working hours and whenever presence is required. Assist Accounts Payable Clerk and Director of Purchasing with maintaining a log for

Job DescriptionPOSITION DESCRIPTION POSTION: RECEIVING AGENT FLSA DESIGNATION: NON-EXEMPT PAY RATE: $19.00 PER HOUR POSITION REPORTS TO: DIRECTOR OF PURCHASING POSITION PURPOSE: The receiving agent will receive & reconcile against POs/Invoices/Pick Lists for all incoming orders to the property. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Verify, count and sign packing slips, match with invoices and codes for accounting., • Communicate shorts and overages on invoices., • Responsible for organization and sanitation of receiving areas and storage rooms., • Label and store items accordingly to maintain a neat and organized storage space., • Maintain storage spaces for equipment, hotel essentials and supplies., • Receive and organize all equipment and deliveries, making sure all items are stored correctly., • Communicate all discrepancies to the managers., • Store & rotate all deliveries to the hotel., • Completing task assigned by the manager in a timely fashion.OTHER:, • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the industry, Employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required., • Respond quickly and properly in any Facility emergency situation., • Maintain an alert and attentive demeanor at all times in addition to remaining calm during periods of heavy business volumes., • Maintain cleanliness in all areas of the Facility., • Bilingual - Ability to communicate effectively in Spanish and English is a must., • Extensive knowledge in food & beverage and quality assurance is required., • Knowledge of proper handling of fresh products, dries, and beverages is required., • Previous proven work experience in a similar role., • Able to speak, read, write, and understand the primary language(s) used in the workplace., • Able to learn and perform all essential job functions accurately and safely., • Auditory and visual abilities to observe and detect signs of emergency situations., • Ability to work a flexible schedule including but not limited to weekends, nights, or holidays.PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION:, • Most work tasks are performed indoors. Temperature is moderated and controlled by facility. As well as there could be some outdoor transporting that will need to be conducted on a per case basis., • environmental systems., • Able to stand and exert well-paced mobility for an extended period of time., • Able to carry & lift up to 75lbs. on a regular and continuing basis., • Able to bend, stoop, kneel, reach, push, pull, twist, walk, crouch, squat and stretch to fulfill tasks., • Manual dexterity required to use and operate all necessary equipment. bDo5Oynbo3

Job Description Breakfast Attendant- Part Time Location: Comfort Inn Brooklyn Pay Rate: $17/hr SUMMARY: The breakfast attendant is responsible for set up and service of the daily complimentary breakfast for hotel guests. RESPONSIBILITIES: • Providing personalized service to all guests., • Taking inventory of food, beverages and supplies for each day. Ordering or purchasing food supplies., • Preparing foods such as fruit and milk machines or dispensers., • Stocking coffee, juice, and milk machines or dispensers., • Setting out/arranging cold food such as sweet rolls, muffins, donuts, cereal, etc, for self-service., • Clearing and cleaning tables as they are vacated., • Wiping up spills and maintaining cleanliness of all appliances and counter space throughout the morning., • Removing trash., • Restocking self-service food and supplies as needed., • Washing serving equipment and returning it to storage., • All duties around preparation, set up, and service of the complimentary breakfast. Returning reusable supplies to storage., • Each associate will be required to follow the rules as found in the M&R Employee Handbook, • Perform other duties as assigned by management of which employee is capable of performing

Job Description Sartiano's at the Mercer Hotel 99 Prince Street Head Bar/Restaurant Purchaser Job Description Responsible to: Management About Sartiano’s was born from the Tuscan heart and soul of Italy. Business leader, Restaurateur, and Lifestyle Architect Scott Sartiano introduces his latest concept, appropriately chosen after his namesake. Founded at the Mercer Hotel, New York, Sartiano’s embodies a classic modern Italian twist at the most premium level while maintaining a familiar spirit that is meant to be shared. The Cuisine: Alfred Portale will lead the culinary direction as the Chef managing Partner. The uniquely crafted menu hones in on a specialty to set the tone for the fine dining experience. Building off the foundation of offering specialized meats, Sartiano’s establishes itself as an authentic Italian restaurant. The Role: Will be responsible for all Back of House and Front of House purchasing duties Including but not limited to: -Bar N/A Bev & Equipment -Kitchen Prep Equipment -Cleaning Supplies -Janitorial Supplies -Glassware and smallware’s -Linens & Laundry Orders -Miscellaneous Purchases Daily and weekly tasks will include: -Weekly Bar Inventory -Weekly Glassware and Smallware Inventory -Invoice Management -Package receiving and organization -Managing receiver team on daily tasks -Inventory Organization and restocking -Director needs-Miscellaneous tasks -Department of Health Needs Candidate Qualifications: -Very detailed oriented and organized -proactive on work duties -Strong communication skills -Computer and Email skills Physical Demands: The physical demands described here are representative of those that are to be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk. The employee is occasionally required to climb or balance and stoop, kneel, crouch. The employee must regularly lift and /or move up to 25 pounds, frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 10 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception and ability to adjust focus. *The statements in this job description are intended to describe the essential nature and level of work being performed. They are not intended to be ALL responsibilities or qualifications of the job. Bond Hospitality and Mercer F&B, LLC (DBA: Sartiano’s) is an equal opportunity employer, and all qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Benefits: • 401(k), • Dental insurance, • Health insurance, • Vision insurance Schedule: • 8 hour shift, • Day shift, • Evening shift, • Monday to Friday Ability to commute/relocate: • New York, NY 10012: Reliably commute or planning to relocate before starting work (Required) Work Location: In person Compensation Details Compensation: Hourly ($25.00 - $27.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, 401k, Commuter Benefits

Job DescriptionDescription: The Springs Resort & Spa is seeking an experienced and financially driven Director of Food & Beverage to lead all food and beverage operations in Pagosa Springs, Colorado. This leadership role is essential to maintaining the resort's reputation as the #1 hot springs resort in America while elevating the dining experience across all outlets following a significant expansion that introduced new restaurant concepts and service models. The Director of Food & Beverage will oversee all resort dining operations including Wild Finch (full-service restaurant), Barefoot Grill (outdoor grill), 1881 Poolside Provisions, Canteen (poolside bar), The Cafe (breakfast/brunch), poolside walker service across both pool areas, and all banquet, event, and private dining functions. The ideal candidate is a strategic, financially savvy F&B leader with proven experience operating multiple outlets within a hotel or resort environment. This individual must demonstrate a track record of growing revenue, controlling costs, developing high-performing teams, and delivering elevated guest experiences. Candidates with primarily golf course, country club, or casino F&B backgrounds — where food and beverage departments typically operate as loss centers — are not the ideal fit. We are seeking someone who has run F&B as a true profit center within a hotel or resort setting. Essential Duties and Responsibilities F&B Leadership & Strategy • Provide overall leadership, direction, and accountability for all food and beverage operations, reporting to the General Manager and leading a team of outlet managers, chefs, bartenders, servers, and support staff across all resort dining venues., • Develop and execute a strategic vision for the resort's F&B program, with a specific focus on expanding Wild Finch beyond its current dinner-only service to maximize revenue potential and guest utilization., • Drive revenue growth across all outlets while maintaining or improving profitability through menu engineering, pricing strategy, labor optimization, and cost controls., • Accountable for F&B revenue targets, food and beverage cost percentages, labor cost ratios, guest satisfaction scores, and per-guest capture rates across all outlets., • Lead menu development in partnership with culinary leadership, ensuring seasonal innovation, local sourcing alignment, and consistency across all outlets., • Ensure a cohesive dining identity across the resort — from fine dining at Wild Finch to grab-and-go at The Cafe — that reflects the resort's wellness-focused, guest-first brand., • Oversee daily operations of all five F&B outlets plus poolside service, ensuring consistent quality, service standards, and operational readiness from open to close., • Manage the unique operational demands of poolside food and beverage service across both the Original Pools and Wellness Pools, including walker service logistics, inventory management, and guest experience flow., • Ensure all outlets are appropriately staffed, trained, and equipped to deliver the expected guest experience during both peak and off-peak seasons., • Develop and maintain standard operating procedures for each outlet, adapting for seasonal menu changes, staffing fluctuations, and special event overlays., • Lead all banquet, event, and private dining operations, from proposal and menu planning through execution and post-event follow-up., • Partner with sales and marketing teams to develop competitive banquet and event packages that drive group business revenue., • Ensure seamless coordination between F&B, front office, spa, and engineering departments during events., • Develop and manage F&B operating budgets across all outlets, including revenue forecasts, cost of goods, labor budgets, and capital expenditure requests., • Monitor and analyze financial performance weekly and monthly — including food cost, beverage cost, labor percentages, covers, average check, and RevPASH (revenue per available seat hour)., • Implement inventory control systems, purchasing protocols, and waste reduction programs to maintain target cost percentages., • Negotiate vendor contracts, distributor agreements, and service partnerships., • Prepare and present financial reports, variance analyses, and strategic recommendations to the General Manager and ownership., • Recruit, hire, train, and develop F&B leadership and hourly team members across all outlets., • Build a culture of hospitality, accountability, and continuous improvement within the F&B department., • Implement structured training programs for service standards, product knowledge, upselling techniques, and safety protocols., • Conduct regular performance evaluations and provide coaching and mentorship to develop future leaders within the department., • Ensure every F&B touchpoint reflects the resort's identity as a wellness-focused, guest-first destination where dining is part of the overall experience — not separate from it., • Monitor guest feedback, online reviews, and satisfaction data to identify trends and implement service improvements., • Maintain a visible, hands-on presence across all outlets during service periods., • Ensure compliance with all applicable federal, state, and local regulations including Colorado liquor licensing, health department standards, food safety codes, and OSHA requirements., • Maintain all food handler certifications, liquor service permits, and health inspection records., • Minimum 7–10 years of progressive food and beverage leadership experience in a hotel, resort, or comparable multi-outlet hospitality environment., • Proven experience managing multiple F&B outlets simultaneously (restaurants, bars, poolside/casual, banquets)., • Demonstrated financial acumen — proven ability to manage P&L, control food and labor costs, and drive revenue growth in an F&B operation run as a profit center, not a loss leader., • Experience with banquet and event operations, including sales support, menu development, and execution., • Strong working knowledge of food cost management, inventory systems, menu engineering, and beverage program development., • Experience opening, expanding, or repositioning a restaurant concept (relevant to Wild Finch expansion)., • Budget development, forecasting, and financial reporting experience., • Proven team builder with a track record of recruiting, training, and retaining high-performing F&B teams in a competitive labor market., • Strong knowledge of food safety, health codes, and liquor licensing requirements., • Prior Director of F&B or equivalent experience in a resort environment with spa, wellness, or lifestyle positioning., • Experience in a seasonal or mountain resort market., • Culinary degree or formal hospitality management education., • Sommelier certification, Cicerone certification, or advanced beverage program knowledge., • ServSafe Manager certification., • Ability to stand, walk, and move between outlets for extended periods., • Ability to work in both indoor and outdoor environments in varying weather conditions., • Ability to lift up to 50 pounds., • Ability to respond to operational needs outside of standard business hours. Este empleador participa en E-Verify y proporcionará al gobierno federal la información de su Formulario I-9 para confirmar que usted está autorizado para trabajar en los EE.UU.

Job Description Overview Opportunity: Controller Supervise and direct the financial activities of the hotel, safeguard the assets, and prepare financial reports in accordance with established guest service and sustainability standards. Your Growth Path Area Controller–Regional Controller– Corporate Controller Your Focus • Interview, select, train, schedule, coach, and support associates, ensuring they perform in accordance with established brand or hotel standards and consistent with HHM core values., • Analyze financial data of operations, in order to advise hotel management and to assist in maintaining an efficient operation., • Monitor and approve all sales, purchases, salaries and expenses of the hotel., • Prepare, review, and present the Monthly Report of Operations., • Prepare forecasts and budgets as required (annual, revised annual, monthly, and/or on HHM Hotels/owner's request)., • Ensure payroll practices meet Fair Labor Standards Act., • Oversee contracts and legal agreements, and assist hotel management in maintaining licenses, permits, insurance and contracts., • Establish and audit internal financial controls, including purchasing, cash handling and disbursements, inventories, hotel equipment, master keys, and associate time records., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Bachelor’s Degree required, preferably in Accounting or Finance., • Work schedule varies and may include working on holidays and weekends. People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description 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., • 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. 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 Position Title: Regional Chef Salary: $150,000 - $160,000 Other Forms of Compensation: Bonus Plan Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job Summary The Google Food program’s vision is to inspire and enable the world to make food choices and use food experiences to develop more sustainable lifestyles and communities. The Google Food program’s mission is to inspire and enable the Google community members to make food choices and enjoy food experiences that support them in being their best. Based on the program’s vision and mission, the Google Food Team has developed a clearly defined strategy that puts a strong emphasis on collaboration, innovation, the Responsible Business framework, and Behavioral Economics. The Culinary Team exists to drive the global culinary vision, mission and values of the Food Program to Googlers and to the vendor partners to influence their food choices to help them be the best that they can be. Role Summary: The Regional Executive Chef (REC) takes ownership for the overall success of the evolving, dynamic and innovative Food Program. The REC provides high level culinary expertise, creativity, and project support to the Culinary department, managing, implementing and supporting all food related programs in a multi-unit operation and within multiple sites across the region. The REC sets the standards for BOH operating systems and QA standards, culinary training and mentoring, and culinary innovation & R/D across cafés, catering, and food spots. This role is a leader of the chef team both at the site & sub regional level. The Regional Executive Chef will focus on culinary excellence, innovation and the experience for the Food program in order to support operational excellence. This position reports into the Culinary Director and will leverage their strong culinary and operational skills to partner with key stakeholders (Operations, culinary, menu programming, nutrition, marketing, behavioral science, concept development, innovation, procurement, risk management, operations and people approach) to promote with standards, Google Food expectations and enhance user (partner) experience. The Regional Executive Chef will partner with their Regional Director of Operations for their sub-regional portfolio to lead and manage all aspects of the sites within their portfolio The great things you will be expected to do: ● Designs, manages and owns the overall experience, not just the offerings ● Drives culinary innovation, excellence and quality standards ● Leads culinary initiatives amongst the chef teams ● Sets an expectation of hospitality that is friendly and engaging ● Manages and mentors toward business goals, ensuring maturation and training of our team ● Leads testing and implementation of Google Food culinary initiatives and sector projects. Ensure initiatives meet deliverables, oversees pilot implementation ● Ensures that all products and ingredients that are used are purchased following sector and Google Food purchasing standards and sustainability commitments. ● Compiles and presents strategic recommendations directly impacting all culinary operations to senior management ● Collaborates with sector nutrition team to maintain recipe and menu electronic database, including scaling to appropriate volumes ● Ensures that all hiring and training standards are met and documented for direct hires ● Partner with Food Safety and Workplace Safety managers to train and develop the safety programs ● Works with direct Manager to ensure all sector and Compass employee guidelines are implemented and adhered to ● Treats everyone with professionalism, care and respect ● Communicates with our Partner honestly, accurately and in a timely manner ● Works closely in conjunction with operations team and senior management Minimum Qualifications ● Degree from an accredited Culinary Institute preferred but not required. Bachelor’s degree preferred ● 10-15 years of executive-level culinary management experience required ● Minimum 6 years culinary management experience in a multi-unit setting required ● A proven track record as an innovative and financially responsible manager ● Prior experience managing volume of at least $20M with P&L experience ● Multi-unit restaurant or hotel experience a must ● Experience in R/D, operations, or concept development a plus ● A proven track record of leadership ● Expert knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls and presentation ● Proven coaching and teaching skills with peers, individuals, and teams ● Passion for food trends, flavors, innovation and recipe development ● Highly developed culinary creativity skills and comfort with multiple cuisines ● Proven industry contacts and relationships that can be leveraged in networking and recruitment of other culinary team members ● Proven ability to maximize budget, enhance sustainability and creativity across all channels in alignment with business strategy ● Ability to effectively communicate, motivate and interact with all levels within the organization ● Ability to speak and present effectively in a group setting to Associates, Managers and our Partners and represent the Google Food Brand ● Maintain a positive attitude under pressure and motivate team ● Ability to maintain confidentiality ● Working knowledge of Google Docs, Microsoft Word, Excel and PowerPoint ● Ability to work in a fast paced, changing environment Physical and Language Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to; • Stand, talk or hear, and taste or smell., • Walk, use hands or fingers, handle or feel; stoop, kneel, crouch, or crawl., • Specific vision abilities required Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Associates at Restaurant Associates are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1516548 Restaurant Associates Michael Abbey [[req_classification]]

Job Description Butler Hospitality is operating the Food and Beverage Departments with our partner hotel, The Holiday Inn! We are located at 283 Route 17 South, Hasbrouck Heights, NJ 07604. Full-time & Part-time US-based position and authorized to work in the US You will • Respond patrons upon arrival and Food & Beverage needs, • Maintain a thorough knowledge of available beverages, menus, ingredients, • and prices, • Turns tickets and any special requests into kitchen/bar in a timely manner, • Handle purchasing transactions, including operating cash register and accounting daily sales, receiving payments and issues receipts and change as needed, • Familiarity with state liquor regulations and has verified legal drinking age of patrons Previous experience in a restaurant setting, • Ability to manage priorities and workflow, • Excellent customer service skills, • Professional appearance and demeanor, • An ability to work on weekends, holidays, and peak business periods, • Resume (if possible), • Compensation: from $12.50 plus tips, depending on experience, • Health, dental benefits, and a 401k plan., • Flexible Shifts, • Provided breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Growth opportunities for leadership positions for highly qualified applicants #LI-DNI Powered by JazzHR Pyly89pM7E

Job Description Growing Custom lighting Manufacturer based in NYC is looking for a Project Manager a minimum of 3 years of experience. The ideal candidate for this position will primarily work as a Hospitality Sector however occasional work in other segments such has high end residential or commercial lighting . Preference is given to individuals with FF/E experience working with major hotel brands. Responsibilities include: Review incoming orders with quotations department and prepare all documents materials and documents for submission for approval. Review and manage a Project database using company Software. Coordinate Designer selections with Engineering and Production departments Develop and maintain good working relationships with Interior designers and Purchasing Agents. Assist the Design department in selecting materials to meet the designers expectation while keeping an eye on cost. Target the reduction in time spent during the Design and Approval process to insure timely deliveries of the final product. Required Skills : Excellent communication, and interpersonal skills. Software Microsoft Word and Excel skills are required. Basic Knowledge materials and finishes Knowledge of Adobe Photoshop would be advantageous. Must be a team player and possess good time management skills to meet multiple deadlines and track multiple projects at one time. Demonstrate knowledge of US Customs and Shipping requirements relating to the movement and storage of finished product, as well as communicate to third party vendors. Required Experience Graduate of an accredited Interior Design program and NCIDQ certified (or capable of completing certification within the next 12 months) or related experience. A minimum of 3 years working experience including 1 year in the position of a project team FF/E Specifier. Heavy consideration will be given to individuals with specific Hospitality industry experience. Please send Resume along with salary expectation EEO. Company DescriptionFounded by lighting industry veteran, Howard Baldinger, we manufacture high quality large- and small-scale, custom decorative light fixtures for public spaces, guest rooms, restaurants, places of worship, universities, high-end residences, and more. Based in Bronx, New York, our 30,000 square foot factory is vertically integrated with state-of-the-art, automated and hand-operated machinery. Our highly skilled team turns conceptual designs into manufacturable products using various manufacturing techniques including CAD drawing, laser cutting, CNC machining, hand-forming metal, welding, polishing, hand finishing and shade making. For off-shore manufacturing, our New York team works seamlessly with our import division to provide cost-effective solutions. Our import team oversees the manufacturing and worldwide sourcing in China, and we control 100% of the inspection process to ensure all fixtures adhere to our high-quality standards.Founded by lighting industry veteran, Howard Baldinger, we manufacture high quality large- and small-scale, custom decorative light fixtures for public spaces, guest rooms, restaurants, places of worship, universities, high-end residences, and more.\r\nBased in Bronx, New York, our 30,000 square foot factory is vertically integrated with state-of-the-art, automated and hand-operated machinery. Our highly skilled team turns conceptual designs into manufacturable products using various manufacturing techniques including CAD drawing, laser cutting, CNC machining, hand-forming metal, welding, polishing, hand finishing and shade making.\r\nFor off-shore manufacturing, our New York team works seamlessly with our import division to provide cost-effective solutions. Our import team oversees the manufacturing and worldwide sourcing in China, and we control 100% of the inspection process to ensure all fixtures adhere to our high-quality standards.

Job Description Butler Hospitality is operating the Food and Beverage Departments within our partner hotel The Holiday Inn in Hasbrouck Heights, NJ. Full-time & Part-time US-based position and authorized to work in the US Location: The Holiday Inn, 283 Route 17 South, Hasbrouck Heights, NJ 07604 You Will • Greets and welcome all guests in a pleasant and professional manner, • Prepare drinks for guests and cocktail servers, • Communicate effectively over the phone and in-person with lots of background noise, • Handle purchasing transactions, including operating cash register and accounting daily sales, receiving payments and issues receipts and change as needed, • Maintain a clean and organized work environment, • An outgoing personality, professional appearance, and demeanor, • Work any shift any day, • In-depth knowledge of wines, spirits, beers, and liquors., • A well-groomed appearance, • An ability to work on weekends, holidays, and peak business periods, • Compensation: from $17.50 plus tips, depending on experience, • Health, dental benefits, and a 401k plan., • Shifts vary, • Breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Resume (if possible), • 2 forms of ID, • References (with name, phone number, and/or email address) #LI-DNI Powered by JazzHR OhaaySv6xI

Job Description Butler Hospitality is operating the Food and Beverage Departments within our partner hotel Sheraton Tribeca in New York, NY. Great Location! And rapidly hiring bartenders to join our team! Full-time & Part-time US-based position and authorized to work in the US Location: Sheraton Tribeca, 370 Canal St, New York, New York, 10013 Please prepare • Resume (if possible), • 2 forms of ID, • References (with name, phone number, and/or email address), • Compensation: from $17.50 plus tips, depending on experience, • Health, dental benefits, and a 401k plan., • Shifts vary, • Breakfast, lunch, and dinner shift meals, • Uniforms & paid training, • Greets and welcome all guests in a pleasant and professional manner, • Prepare drinks for guests and cocktail servers, • Communicate effectively over the phone and in-person with lots of background noise, • Handle purchasing transactions, including operating cash register and accounting daily sales, receiving payments and issues receipts and change as needed, • Maintain a clean and organized work environment, • An outgoing personality, professional appearance, and demeanor, • Work any shift any day, • In-depth knowledge of wines, spirits, beers, and liquors., • A well-groomed appearance, • An ability to work on weekends, holidays, and peak business periods, • At least 2 years in full-service, fast-paced, casual fine dining restaurant #LI-DNI Powered by JazzHR wgT7kAv6iY

Job Description Back of House Manager (Hotel Receiving/Purchasing) About the Role We are seeking a highly organized and detail-oriented Back of House Manager to oversee all hotel inventory operations. This critical role ensures optimal stock levels, supports cost control initiatives, and keeps hotel operations running smoothly. The ideal candidate thrives in a fast-paced hospitality environment and brings strong analytical skills with a proactive approach to problem-solving. Key Responsibilities • Manage and control inventory across F&B, housekeeping, maintenance, and operating supplies, • Oversee ordering, receiving, and stock replenishment to align with consumption levels, • Maintain accurate inventory records using management systems, • Conduct routine stock counts and investigate discrepancies, • Ensure proper storage, labeling, and rotation of all supplies, • Partner with department leaders to forecast demand and prevent shortages or overstocking, • Prepare inventory and variance reports for leadership and Finance, • Support cost-control efforts while minimizing waste, • Diploma or degree in Hospitality Management, Supply Chain, Accounting, or a related field, • Proven experience in inventory or stock control; hospitality or luxury hotel experience preferred, • Food & Beverage or Stewarding background is a plus, • Strong numerical, analytical, and organizational skills, • Proficiency in inventory software and Microsoft Excel, • Excellent communication skills with the ability to multitask and meet deadlines, • Full-time, on-site role in a fast-paced luxury hotel environment, • Hands-on position requiring frequent standing, walking, lifting, and equipment operation, • Flexible schedule including evenings, weekends, and holidays as needed This is an opportunity to join a globally recognized luxury hospitality brand known for design excellence, innovation, and exceptional guest experiences. As Back of House Manager, you will play a pivotal role in delivering operational precision that supports Firmdale’s exceptional service standards.

Job DescriptionCompany Description Belong in a place where you can be yourself and love what you do. Join our hotel community and we will support you to realise your true potential. You will be part of a team where everyone’s contribution is valued. And we will empower you to bring ideas to elevate our services, creating personalized experiences for guests. Help them to feel special, and we will do the same for you. Job Description Sofitel New York is looking for an Executive Sous Chef who is an enthusiastic, hospitality-oriented professional that will oversee our hotel banquet kitchen/restaurant operations, while providing outstanding service to ensure total guest satisfaction in compliance with company policies and procedures. Establish and support a high level of cooperation and teamwork in all areas of the department and among other departments. What is in it for you? • Employee benefit card offering discounted rates in Accor worldwide, • Learning programs through our Academies and the opportunity to earn qualifications while you work, • Opportunity to develop your talent and grow within your property and across the world! Exposure to all ACCOR Hotels Worldwide, enabling you for limitless growth., • Ability to make a difference in the local community through our Corporate Social Responsibility activities The Executive Sous Chef is in charge of all activities related to the kitchen, which usually includes suggest recipes to create menus, managing kitchen staff, ordering and purchasing stock and equipment, plating design, and ensuring that all meals served in the outlets and banquet are both delicious and nutritious. He/ She will lead the staff while personally assisting in all areas of the kitchen, including food production, purchasing and kitchen sanitation. • Lead, mentor and train the Culinary Operations team, • The ability to ensure the correct preparation and presentation of a consistent level for all food items prepared., • Monitor Food costs with the supervision of the Executive Chef and Executive Sous Chef, • Support the Executive Chef and Executive Sous Chef with administrative responsibilities i.e. scheduling, payroll, expenses, etc. ensuring that all costs are place and carried out appropriately., • Supervise all methods of food preparation and cooking methods, size of portions, garnishing and presentation of food., • Coordinate and supervise the ordering of all food supplies and kitchen equipment; approves all products to meet quality standards; keeps cost accounts; and takes responsibility of food preparation areas., • Train, develop, discipline, supervise and organize all kitchen personnel on a regular basis., • Lead regular meetings with the kitchen staff as well as attend and participate in all required meetings. to set expectation for the operation and Heartists, • Supervise the maintenance and cleanliness of all food preparation equipment., • Supervise and maintain Staff canteen, • Supervise and monitor stewarding team, • Develop and ensure a safe working environment for people to work., • Communicate with the Executive Chef and Executive Sous Chefs on a regular basis the activities and results of the kitchen.Qualifications, • Work efficiently in a Union environment and take initiative, • Proven knowledge of, and ability to oversee and manage our hotel banquet kitchen/restaurant operations through a minimum of 2 years in Food and Beverage Management of a four-diamond hotel., • Demonstrate effective verbal and written communication skills in English., • Be able to use good judgment and work independently in a multi-task position, • Solid time-management, • Organizational and people skills., • Able to work a flexible schedule including evenings, weekends and holidays., • Basic knowledge of the Culinary Arts, • Minimum 5 years cooking experience including experience in a fine dining restaurant, • Experience in a luxury hotel with comparable service and standards, • Service focused personality is essential and previous leadership experience required, • Knowledge of French cooking techniques, and ingredients preferred., • NYC Food Handler’s Certificate required., • Ability to lead by example, believe in a strong team culture and set the scene for high performance Additional Information Your team and working environment: Ideally situated steps away from Fifth Avenue, Times Square and Grand Central Station, Sofitel New York’s 398 spacious guest rooms including 52 suites provide a haven in the midst of the hustle and bustle of the city. With French inspiration, our ambassadors deliver service from the heart and lifelong memories one guest at a time. Our commitment to Diversity & Inclusion: We are an inclusive company and our ambition is to attract, recruit and promote diverse talent. All your information will be kept confidential according to EEO guidelines. Why work for Accor? When you become one of our Heartists®, you will also be a member of the Accor group with all the benefits that brings. The ALL Heartists® program is the benefits program dedicated to Accor Heartists®. It provides employees with the opportunity to enjoy living life to its fullest throughout the year, thanks to preferential rates in hotels and exclusive discounts with a wide range of partners (travel, gourmet, wellness, shopping…).

Job Description [Job Summary] The Office Operations Manager will oversee day-to-day office operations, executive support, cafeteria management, vendor oversight, and company-wide event planning. This role plays a critical leadership function within the General Affairs department, ensuring operational excellence, cost efficiency, and a professional, brand-aligned workplace environment. [Job Description] General Affairs & Office Operations • Support the Sr. Director of General Affairs with communication, reporting, and initiative follow-through, • Optimize departmental workflow and implement process improvements, • Lead administrative functions including CEO-directed errands and executive support, • Supervise and mentor a small operations team (3?4 members), including KPI tracking and performance management, • Manage departmental budgets, monitor expenses,and develop cost-saving initiatives, • Track and report budget spending status periodically to Sr. Director, • Manage office supplies, asset control, purchasing, and inventory, • Maintain vendor relationships, review contracts, and oversee service invoices, • Coordinate business travel arrangements for employees and executives, • Oversee cafeteria operations including meal planning, menu updates, vendor coordination, food inventory, and health/safety compliance Event Planning & Hospitality • Plan and execute internal and external corporate events, • Organize employee engagement programs and seasonal events (holiday parties, themed celebrations, wellness programs), • Manage executive meetings and company-wide gatherings, • Coordinate venue booking, decor, catering, and logistics within budget, • Oversee VIP hospitality for corporate guests, executives, and CEO-directed events (including personal/family-related events as needed) Requirements [Qualifications] • Bachelor’s degree in Business Administration, Hospitality, Interior Design, or related field, • Minimum 7 years of relevant experience in general affairs, office operations, hospitality, hotel, or event management, • Experience in hotel/banquet management or service- oriented industries is a plus, • Strong attention to detail and refined aesthetic sense for workplace presentation, • Excellent communication, delegation, and time management skills . • Proficiency in Microsoft Office Suite (Outlook, Word, Excel, PowerPoint), • Bilingual Korean/English preferred, • Must have a valid state-issued driver’s license with clean driving record (ability to drive approximately 50- mile radius as needed)

Job Description 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., • 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), • 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.