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Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for a sous chef who brings the bartaco experience to life through the food we cook and breathes our touchstones. Our culture is defined by these values, and how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration, • We Have Fun and Make People Happy: You bring energy, warmth, and a genuine smile, knowing that your positivity can brighten someone’s day A brief look at what you’ll do as a Sous Chef at bartaco: Our Sous Chefs are responsible for the daily leadership and operations of the kitchen, by providing professional leadership, coaching, development, and direction to the culinary team by ensuring that all recipes, food preparations, and presentations meet the restaurant's specifications and commitment to quality. Guest Experience: • Be guest-obsessed, adhere to bartaco's standards, ensuring all dishes meet our quality and presentation guidelines, • Oversee daily operations to ensure service flows seamlessly and efficiently, • Lead by example during shifts, setting the tone for hospitality, energy, and attentiveness Team Leadership: • Foster a positive work environment, promoting teamwork, morale, and professional growth among kitchen staff, • Develop and mentor kitchen staff, ensuring adherence to recipes, portion sizes, and quality standards, • Uphold the bartaco culture by hiring and onboarding top talent who embody our touchstones, • Use emotional intelligence to connect with and support team members, ensuring they feel valued and empowered, • Manage scheduling and staffing to balance operational needs with team well-being, • Celebrate wins, recognize achievements, and provide constructive feedback to drive growth Operational Leadership: • Maintain bartaco’s standards by ensuring flawless execution in all aspects of service and operations, • Take ownership of hitting targets, executing rollouts, and achieving and exceeding performance goals, • Collaborate with the foh management and bar teams to adhere to bartaco’s high guest and beverage quality standards, • Maintaining a clean and organized kitchen environment, following food safety and sanitation guidelines, • Assist in managing daily kitchen operations, including ordering, inventory control, food cost management, and line checks, • Conduct regular inspections of kitchen equipment and report maintenance needs, • Support special events and catering functions as needed What sets you apart: • You embody grit—persevering through challenges and staying committed to excellence, • You excel in communication, keeping your team informed, motivated, and aligned, • You think critically, make thoughtful decisions, and solve problems with confidence and poise, • You are a driver of innovation and change, constantly looking for ways to improve processes and elevate the guest and team experience As a Sous Chef, you’ll play a pivotal role in shaping the culinary experience and creating a culture where your team thrives. Together, we’ll uphold bartaco’s reputation as a fun, vibrant, and welcoming destination for both guests and team members alike. Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 1-3 years of culinary management experience, • A culinary arts degree is preferred, but not required, • Excellent cooking skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Flexibility to work evenings, weekends, and holidays Physical Skills: • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds, • Able to work in a kitchen environment that may result in exposure to heat or cold

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance JOB OVERVIEW: Plan, prep, set up, and provide quality service in restaurant food service for menu items and specials in accordance with standards and plating guide specifications. Direct, train, and monitor the performance of Sous Chefs, Supervisors, and Line Cooks. Maintain organization, cleanliness, and sanitation of work areas and equipment. Ensure all employees attend daily line-ups and always follow standards and procedures. KEY RELATIONSHIP: • Internal: Kitchen Staff, Stewarding Staff, F&B Staff, Purchasing Department, Storeroom, Engineering, Catering Staff, Conference Services Staff. Qualifications: Essential: • High school diploma or equivalent vocational training certificate, • Culinary College Degree, • Previous Management/Supervisory experience, • 2-3 years experience as a Sous Chef or Restaurant Chef at a 5-star restaurant, • Food handling certificate, • Ability to communicate in English with guests, co-workers, and management to their understanding, • Ability to compute basic mathematical calculations Essential: • Ability to perform job functions with attention to detail, speed, and accuracy., • Ability to prioritize, organize, and delegate work assignments., • Ability to be a clear thinker, analyze and resolve problems, exercising good judgment., • Ability to work well under pressure to meet production schedules and timelines for guests., • Ability to maintain good coordination., • Ability to transport cases of received goods to the workstations, pots, and food pans from storage/prep areas to the serving line., • Ability to work a 12-hour shift, 5 days per week, in hot, noisy, and sometimes close conditions., • Ability to work with all products and food ingredients involved., • Ability to use all senses to ensure quality standards are met., • Ability to differentiate dates, • Ability to operate, clean, and maintain all equipment required in job functions., • Ability to supervise, train, and direct employees; give corrections when needed., • Ability to plan and produce centerpiece displays and banquet trays and make buffets., • Ability to comprehend and follow recipes., • Ability to expand and condense recipes., • Ability to produce creative and artistic food work., • Ability to perform job functions with minimal supervision., • Ability to work cohesively with co-workers as part of a team., • Ability to motivate staff and maintain a cohesive team., • Ability to promote positive relations with all individuals., • Maintain and strictly abide by current sanitation/health regulations and restaurant requirements., • Maintain complete knowledge of and comply with all departmental/restaurant policies and procedures., • Maintain complete knowledge of correct equipment maintenance and use; use equipment and tools only as intended, properly, and safely., • Meet with the Executive Chef to review schedules, assignments, anticipated business levels, changes, and other information on job performance., • Ensure that staff reports as scheduled; document any late or absent employees., • Coordinate breaks for assigned staff., • Prepare and assign production and prep work for all staff to complete and review priorities., • Set up workstation with required mise en place, tools, equipment and supplies according to standards., • Inspect the cleanliness and working condition of all tools, equipment, and supplies and ensure they comply with standards., • Check production schedule and pars., • Establish priority items for the day., • Inform the Chef de Cuisine of any supplies that must be requisitioned for the days tasks., • Transport supplies from the storeroom and stock in designated areas., • Inspect the cleanliness and organization of the banquet kitchen and workstations; rectify any deficiencies., • Start prep work and production of items needed for the day., • Prepare all dishes following recipes and yield guides, according to department standards., • Inform the Executive Chef of any shortages before the item runs out., • Monitor staff performance and ensure all procedures are completed according to department standards; rectify deficiencies with respective personnel., • Assist staff wherever required to ensure optimum service to guests., • Ensure that restaurant Service Staff are informed of the menu items and the amount available for the meal period and functions., • Communicate any assistance needed during busy periods to the Executive Sous Chef to ensure optimum service to guests., • Inform the Executive Sous Chef of any excess items that can be used in daily specials or elsewhere., • Maintain production charts according to department standards., • Minimize waste and maintain controls to attain forecasted food costs., • Disinfect and sanitize cutting boards and worktables., • Transport empty, dirty pots and pans to the pot wash station., • Direct and assist stewards to make clean-up a more efficient process., • Breakdown workstation and complete closing duties according to department standards:, • Return all food items to the proper storage areas, • Rotate all returned product, • Wrap, cover, label, and date all items being put away, • Straighten up and organize all storage areas, • Clean up and wipe down food prep areas, reach-ins/walk-ins and shelves, • Return all unused and clean utensils/equipment to the specified locations, • Ice down hot items from the steam table so they cool quickly, • Turn off all equipment not needed for the next shift, • Restock items that were depleted during the shift, • Ensure all line cooks' assignments are completed before they sign out, • Review the status of work and follow-up actions required with the Executive Chef before leaving., • Document pertinent information in the logbook., • Successful completion of the training/certification process., • Write schedules according to the forecasted budget and have them approved by the Executive Chef., • Provide feedback to staff on their performance/ handle disciplinary problems, and counsel employees per standards., • Conduct scheduled performance appraisals., • Interview and hire new personnel according to the policies., • Interact with customers to personalize the menu for events. For future reference, keep menus in a file with details, recipes, etc., • Menu tasting for the restaurant., • Review Guest feedback periodically., • Ensure that defects are addressed and that quality improvement processes are in place to continuously improve our products and services., • Review financials periodically to ensure we meet or exceed all departmental revenue golds by maximizing all opportunities. KITCHEN FUNCTIONS: • Conduct a daily line-up; cover the fundamental and corporate commitment to excellence., • Ensure quality at all times., • Follow through with paperwork on time., • Attend Sous chef meetings, leaders meetings, etc., • Build a professional relationship with the restaurant and FOH managers, communicate daily, and follow through with any problems., • Schedule correctly and ensure there is no unapproved Overtime., • Ensure that plating and recipe guides are followed and that all food items are consistent., • Ensure the work area is kept clean and safe., • Ensure that all employees are allowed a 30-minute break., • List production and assign specific job tasks., • Ensure that all the departments under your responsibility work together and that there is no wasted time or re-work., • Adjust standard production quantities depending on the forecasted business., • Ensure all requisitions are closed out and signed by the Sous Chef., • Ensure a daily inventory of all meat, fish, produce, and freezer items is kept., • All perishable food items must be wrapped and dated., • Document all tardiness and absences on the day of the occurrence., • Review documentation with the respective employees promptly and follow progressive discipline procedures., • Check all line employees mise-en-place and verify that the line is ready for service., • Spot-check that menu items are being produced to standards., • Monitor all staff to ensure that they perform to their standards of service., • Follow all restaurant procedures and policies., • Give Positive feedback to staff to maintain performance and address behavior, not personality., • Follow the maintenance program and cleaning schedule, • Perform duties in other areas of the kitchen as assigned, • Attend gourmet shows, food and wine meetings, • Perform at special events and off-premise functions, • Research new products, menu items, and display presentations This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an at will employment relationship. Grove Bay is an E-Verify and equal opportunity employer; you must show proof of eligibility to work in the U.S.

Job DescriptionSous Chef Job Description You are a detailed oriented, highly organized leader; are driven to deliver results, and are known for your commitment to excellence and quality. You are dependable, self-reliant and passionate about good food and delivering exceptional customer service. You possess strong organizational and prioritization skills that will provide the foundation for success; while your professional dedication and a team-oriented attitude will assure the highest levels of service and quality. You are driven to assure the delivery of an Exceptional Hospitality Experience. You provide clear direction to those supervise. As a successful manager, you understand the importance of your accountabilities and assuring the established standards and procedures are followed. You set the example for your team with your consistency, focus on process, and commitment to assuring safety and compliance. You have a high attention to detail and take pride in the achievements and performance of your team. You command respect and co-workers acknowledge your leadership and integrity, work well under pressure, and have excellent observational and listening skills. You are very good at identifying problems before they happen and taking action; subordinates feel comfortable coming to you for direction. You calmly apply your experience and people skills to the situation to deliver actionable, quality direction. You like things to be done right and will use your excellent communication skills to work with others to collect the information you will need to assure quality and performance. You have a proven track record as a high performer, assuring all the components of the kitchen operations work efficiently and effectively; delivering an exceptional end product. You should have experience in a kitchen environment; assuring the quality and presentation of food, scheduling, inventory and purchasing. You are proficient at and understand the importance of controlling food cost and labor to run a successful operation. Job Requirement You are self-driven with a strong work ethic and work well with minimum supervision. At least (2) years experience in a similar BOH role.

Job Description Summary of Position: This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential. Duties & Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls., • Assume 100% responsibility for the quality of products produced throughout the kitchen while working., • Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise., • Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget., • Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period., • Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment., • Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working., • Ensure proper plate presentation and garnish set-ups for all dishes., • Coach and correct cooks as necessary to improve and maintain proper performance., • Can both open and close the kitchen., • Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence., • Direct and practice proper and safe food handling, storage, receiving, and rotation., • Attend all scheduled team member meetings and bring suggestions for improvement., • Place and receive orders as directed., • Validate line readiness for all stations., • Conduct taste and sensory and correct all items not within the standard., • Ensure proper culinary uniform standards are followed., • Works directly with restaurant management to successfully satisfy guest allergy issues., • Responsible for the successful execution of all training shifts taking place while in the kitchen., • Leave informative daily logs., • Can read a production sheet and understands on-hands and pars and can scale a recipe., • Must be able to speak, read and understand English., • Must be at least 18 years of age., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen, and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time., • Pay rate based on experience, range from $23 to $26 per hour.

Job Description POSITION PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures., • Manage Banquet event orders ., • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching., • Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly, • Develop new menu concepts. Prepare, test, and cost out new menu items., • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste., • Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs., • Review the upcoming days’ menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures., • Ensure that kitchen is prepared for the upcoming days’ work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment., • Assist sales, catering, and banquet staffs with banquets, parties and other special events., • Assist in cooking and food preparation as required., • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services., • Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company.

Job Description Summary of Position: This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential. Duties & Responsabilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls., • Assume 100% responsibility for the quality of products produced throughout the kitchen while working., • Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise., • Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget., • Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period., • Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment., • Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working., • Ensure proper plate presentation and garnish set-ups for all dishes., • Coach and correct cooks as necessary to improve and maintain proper performance., • Can both open and close the kitchen., • Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence., • Direct and practice proper and safe food handling, storage, receiving, and rotation., • Attend all scheduled team member meetings and bring suggestions for improvement., • Place and receive orders as directed., • Validate line readiness for all stations., • Conduct taste and sensory and correct all items not within the standard., • Ensure proper culinary uniform standards are followed., • Works directly with restaurant management to successfully satisfy guest allergy issues., • Responsible for the successful execution of all training shifts taking place while in the kitchen., • Leave informative daily logs., • Can read a production sheet and understands on-hands and pars and can scale a recipe., • Must be able to speak, read and understand English., • Must be at least 18 years of age., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen, and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time.

Job Description Bellini at Mr. C Coconut Grove is looking to hire a Pastry Sous Chef to join our culinary team and maintain cleanliness around our restaurant. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A PASTRY SOUS CHEF The Pastry Sous Chef is responsible for overseeing the pastry department in a professional kitchen. This role involves managing the production of a wide variety of pastries, desserts, and baked goods while ensuring high quality and consistency. The Pastry Sous Chef supervises a team of pastry cooks and collaborates with the pastry chef to develop new recipes and menu items. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Pastry Production: Prepare and create a range of pastries, desserts, and baked goods according to established recipes and standards. Ensure consistency in taste, appearance, and quality of all products., • Menu Development: Collaborate with the executive chef or pastry chef to create and update the pastry menu. Contribute ideas for new desserts and seasonal offerings., • Team Management: Supervise, train, and motivate a team of pastry cooks. Assign tasks and provide guidance to ensure efficient workflow and maintain high standards of performance., • Inventory Management: Monitor inventory levels of pastry ingredients and supplies. Place orders as needed and maintain proper stock levels to avoid shortages or wastage., • Quality Control: Conduct regular quality checks on finished products to ensure they meet the required standards. Address any issues or discrepancies promptly and implement corrective measures., • Food Safety and Sanitation: Adhere to all food safety and sanitation regulations, including proper handling, storage, and labeling of food products. Maintain a clean and organized work area., • Equipment Maintenance: Ensure that all pastry equipment is properly cleaned, maintained, and in good working condition. Report any equipment malfunctions or repairs needed to the appropriate department., • Cost Control: Assist in managing the pastry department's budget by minimizing waste, controlling portion sizes, and identifying opportunities for cost savings without compromising quality., • Collaboration: Coordinate with other kitchen staff and departments to ensure smooth operations and timely delivery of pastry orders. Communicate effectively with colleagues to maintain a cohesive working environment., • Must be able to read and write to facilitate the communication process., • Requires good communication skills, both verbal and written., • Ability to learn and perform all essential job functions accurately and safely., • Experienced in training subordinates in fine food preparation and excellent knowledge of menu structure., • The ability to taste all foods to ensure correct preparation., • Ability to walk, stand, and continuously perform essential functions for an extended period of time., • The ability to perform tasks requiring bending, stooping, kneeling, and walking., • Auditory and visual abilities to observe and detect signs of emergency situations., • Must be able to speak, read, write, and understand the primary language(s) used in the workplace., • Willingness to work required shifts, i.e., night shift, breakfast rush, including evenings and weekends, • Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems., • Must be able to stand and exert well-paced mobility for up to 8 hours in length., • Must be able to lift trays weighing up to 25 lbs. on a regular and continuing basis., • Must be able to bend, stoop, squat and stretch to fulfill tasks., • Must be able to exert well-paced ability in limited space and to reach other locations of the property on a timely basis., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception. Education: Bachelor’s degree in Culinary Arts. Experience Required: Three years of experience as a Jr. Sous Chef or Lead Cook Licenses or Certificates: Ability to obtain and/or maintain any government-required licenses, certificates or permits. Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Mr. C’s standards. 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. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR mNHIuT6MAA

Job Description A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. Job Specific • Maintains restaurant kitchen staffing levels so as to provide for optimal performance of all duties, • Administers and ensures adherence to departmental guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation of restaurant food production activities, to include labor management, inventory control, use of product and adherence to all sanitation requirements, • Supervises/performs kitchen opening and closing operations, • Supervises/assists food handlers in the preparation and production of all hot and cold food items, • Orders raw food ingredients necessary to prepare all items on the menu for area of responsibility, • Ensures that all raw food ingredients are received and stored in the proper manner, • Supervises all aspects of food preparation and production, ensures that standardized recipes, plating and presentation guides, portion control and garnish requirements are adhered to at all times, • Organizes/assists food handlers in the performance of their duties as needed to ensure Loews standards for timely preparation/service of food cooked to order are met, • Monitors all food preparation, production, holding and storage operations to ensure adherence to all Governmental Food Service Sanitation standards, • Performs frequent inspections of all preparation and cooking equipment to ensure that they are kept clean, sanitary and in perfect operating order, • Reports all equipment maintenance needs to Engineering, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental team members according to Loews Hotels standards, • Follows New Hire Training and onboarding program in accordance with hotel policy, • Reviews daily payroll report, controls daily labor costs by reducing staff as business activity diminishes, • Attends required hotel meetings to keep abreast of in-house activities, special promotions and upcoming events, maintain communications with other departments within the hotel, • Communicates daily with department team members to obtain/provide current information regarding daily activities/functions and upcoming events, • Evaluates individual team members performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Conducts meeting with department team members as required, to communicate effectively with all beverage department personnel to ensure that they are kept current on pertinent hotel information and activities, • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with hotel standards, • Complies with required safety regulations and procedures, • Attends appropriate hotel meetings and training sessions, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with hotel standards, policies and rules, • Recycles whenever possible, • Remains current with hotel information and changes, • ACF certification as ”Sous Chef” or culinary degree from recognized culinary institute and equivalent experience, • Three to five years experience in quantity food production, in an upscale hotel or freestanding restaurant, • One plus years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant, • Excellent culinary skills and knowledge of food productions techniques, • Thorough knowledge and understanding of kitchen equipment use and operation, • Ability to bend, stoop, stand, lift 35 pounds and push carts weighing up to 200 pounds, • Outstanding leadership, management, organizational, and communication skills, • Ability to speak, read and write English

Job DescriptionMira Mira is South Beach’s newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event. We are seeking a skilled Chef de Partie to join our opening team and support our culinary operations. Responsibilities • Execute dishes according to Mira Mira’s recipes, standards, and presentation guidelines, • Maintain organization, cleanliness, and prep quality within your station, • Assist with receiving, storing, and rotating products, • Support the Sous Chef and Corporate Chef during prep and service, • Ensure adherence to food safety and sanitation standards, • Communicate effectively with the BOH teamRequirements, • 3-4 years of kitchen experience, • Upscale dining background preferred, • Strong knife skills and culinary technique, • Dependable, organized, and calm under pressureCompensation & Benefits, • Competitive pay, • Growth opportunities, • Employee meals OTA9fN69VI

Job DescriptionWith over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Resident Chef at Sur La Table, you play a key role in the success of the store by leading high-performing culinary teams that inspire customers throughout every stage of their culinary experience. This position leads engaging cooking classes, fostering an enthusiastic and knowledgeable team and overseeing the success of the in-store culinary program. This role requires a blend of culinary talent, business acumen, and teaching skills to drive sales, enhance customer #bestincenter experience, a company-wide standard for excellence in service, and build a high-performing culinary team. Key ResponsibilitiesLeadership & Team Development· Recruit, mentor and retain a high-performing team to meet the business needs of both culinary and retail.· Lead, coach, and inspire associates to exceed performance expectations and uphold a positive team culture.· Conduct regular performance evaluations, provide feedback, and create development plans to support individual and team growth.Customer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty.· Ensures an outstanding cooking class experience in every session by following provided recipes and game plans while holding employees accountable for quality and execution.· Work with store leadership to increase foot traffic and store engagement through cooking classes and private events.· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Ensure exceptional customer experience by leading a customer-focused, Guest Obsessed culture in both the kitchen and retail sales floor.· Oversees, addresses, and takes responsibility for all customer feedback related to the culinary program to maintain satisfaction and loyalty.Sales & Business Performance· Drive sales growth by developing and implementing strategies to enhance the culinary and retail business.· Analyze key performance metrics daily and leverage insights to optimize store performance.· Consistently meet or exceed culinary and retail goals by delivering exceptional classes and customer experiences that drive engagement and sales. Performance is measured by key KPIs such as second-class sign-ups, retail product sales, individual sales volume, average transaction value, customer conversion rates, and guest feedback through Google reviews.Operations & Compliance· Manage daily store operations while ensuring compliance with food safety standards, local health codes, and sanitation regulations.· Maintain accurate inventory levels, minimize shrink, and control supply and culinary expenses.· May handle liquor, wine, and beer in compliance with state and location alcohol regulations, company policies, including enforcing age restrictions.· Ensure store safety and cleanliness, addressing any maintenance needs promptly.· Maintains the accuracy and integrity of employee records, including but not limited to time and attendance data, food safety certifications, and personal information.· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy.· Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers.· Ability to remain standing for up to 5 hours at a time.· Ability to move about the store coaching and directing associates and/or class participants while selling to customers.· The capability to accurately perceive and differentiate variations in intensity or quality of flavors or odors, or to identify specific tastes or scents using the tongue or nose.· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to use hands to seize, hold, grasp, turn, or otherwise to chop, whisk, slice, stir, juice and/or demonstrate other techniques.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise.· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work.· Workweeks are expected to be between 46 and 48 hours with the ability to have a flexible schedule, including nights, weekends, and holidays.· Regular and predictable attendance with the flexibility to adjust class assignments based on demand, ensuring 6-8 classes are taught per week.· Ability to work in a variable kitchen environment included but not limited to open flames, hot surfaces, temperature variations, various food allergens both physical and airborne. Qualifications & Experience· Must be 21 years of age or older at the time of employment.· Culinary degree strongly preferred. We will only consider equivalent experience in exceptional cases.· 1-2 years’ experience as a culinary instructor.· 3-4 years of progressively responsible kitchen management experience.· Valid Food Manager Certification.· Proven track record of achieving sales and motivating high performing sales teams while meeting operational goals.· Strong leadership skills with the ability to inspire, develop, and retain a high performing team.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office Suite and retail systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job Description Salary: $95,000 - $105,000/yr What makes FLIK click What makes FLIK click? Our people. The decisions, actions and attitudes of our associates earn the trust and loyalty of our clients every day. We know how to pick them and we know how to grow them. It starts with hiring people who share our passion for food and hospitality. Once we find the right talent, we encourage, value and recognize their contributions. We keep our people renewed, excited and engaged by providing hands-on training and educating them about the latest trends. We give them a stake in successfully raising the bar. Our people love what they do and they love sharing their passion. Join our team and see the FLIK difference. Where a job isn’t merely a job but the start of a career where you can flourish. Job Summary The Chef Manager will lead all culinary operations for a very high-end law firm in Miami, FL, delivering a white-glove hospitality experience across café service and executive-level catering. This role requires a seasoned culinary leader with strong operational discipline, financial accountability, and a refined, client-facing approach. The Executive Chef oversees a fully subsidized account and leads a polished team within a luxury corporate environment. Key responsibilities: • Direct all culinary operations for café service and high-end catering, ensuring flawless execution and presentation, • Lead and develop a team with a focus on professionalism, consistency, and accountability, • Design elevated, chef-driven menus aligned with a luxury law firm setting, • Execute high-profile catering for executive meetings, client events, and firm functions, • Maintain strict cost controls, inventory management, and financial performance for a fully subsidized account, • Complete and submit daily audits, operational checklists, and quality controls to the client, • Enforce uncompromising standards for food safety, sanitation, cleanliness, and organization, • Partner with culinary and marketing leadership to implement refined culinary programs and enhancements, • Fluent bilingual in Spanish and English is required, • At least 5+ years of senior culinary leadership experience in luxury hospitality, corporate dining, or high-end catering required, • Proven expertise in high-volume production and elevated catering execution, • Strong operational and financial management skills, including cost controls and audits, • High volume production and catering experience is essential, • Previous experience managing cost controls, • Desire to learn and grow with a top-notch foodservice company, • Professional, articulate, and well-spoken with a white-glove service mindset, • Detail-driven leader with exceptional standards for quality, cleanliness, and presentation, • Culinary degree preferred, • Candidates should reside in Florida; out-of-state candidates looking to relocate will be considered Flik 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. Applications are accepted on an ongoing basis. Flik maintains a drug-free workplace. Associates at Flik Hospitality 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 Req ID: 1488239 Flik Hospitality Group NANCY M TEIXEIRA [[req_classification]]

Job Description EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • This position will report to the Sous Chef, • Assist the train, supervise, schedule and participate in activities of chefs, cooks, and other personnel involved in preparing, cooking and presenting food in accordance with productivity standards, cost controls, and forecasts needs., • Assist the Executive Chef to listen actively and communicates clearly while interacting with guests to promote food products and directing staff activities. Analyze feedback from clients and associates, make judgments and take action to implement suggestions for improvement. Maintain working rapport with all hotel staff for efficient operation and service to the guest. Organize and conduct meetings with the culinary team., • Monitor team performance, product quality and production flow; foster continuous improvement where necessary., • Assist the Executive Chef to create and implement new menus and individual menu items for all outlets based on current food trends and regional tastes. Invent menu selections for special banquet themes and parties in accordance with client budgetary guides and expectations. Confer with the F&B Director regarding any new selections and changes., • Assist the Executive Chef to Audit food storeroom items and direct items to maintain consistent quality products that ensure adherence to all health code requirements. Enforce safety procedures and cleanliness standards throughout kitchen(s) including walk-in and reach-in boxes. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist Executive Chef in estimating annual food budget, • Dine at local restaurants to observe the latest trends in food presentation/pricing, • Monitor outlets during peak periods to oversee production flow and presentation, • Maintain vacation schedule for proper staffing, • Report any equipment in need of repair or replacement to Property Operations, • Perform other duties as requested, such as VIP parties and staff meetings PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Frequent Pushing/Pulling Rare Near Vision Constant Far Vision Frequent Hearing Constant Talking Constant Smell Constant Taste Constant Lifting/Carrying (# lbs) Occasional – up to 50+lbs. Travel Rare OTHER DUTIES: Assimilate into Trump National Doral – Miami’s Cultural Foundation by understanding and supporting the Associates and the business. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Considerable knowledge of mathematics (addition/subtraction/multiplication/division) to create and interpret reports, budgets, and forecasts, • Extensive knowledge of menu development, insight into marketing, cost and wage control on, • Extensive knowledge of food products, standard recipes, and proper preparation., • Ability to analyze, forecast, and make judgments to ensure proper payroll and production control, • Ability to read, write, speak English to comprehend and communicate job functions, • Ability to safely operate complex food preparation machinery, • Ability to work in confined spaces, • Ability to supervise a large staff and accomplish goals on a timely basis, • Ability to work in an environment with extreme temperature ranges (hot and cold), • Effectively conduct meetings, menu briefings, and maintain communication lines between associates and Executive Chef, • Ability to stand, walk, and or sit continuously to perform the essential functions of job for extended periods of time, • Ability to effectively deal with external and internal guests, some of whom will require high levels of patience, tact, and diplomacy. Ability to collect accurate information from these guests to resolve conflicts., • Hearing and visual ability to observe and detect signs of emergency situations, distinguish product taste, texture, and quality, and evaluate presentation and preparation, • Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. QUALIFICATION STANDARDS: EDUCATION: High school education required. Minimum of 3 years of culinary schooling. EXPERIENCE: Must have prior experience as a Sous Chef with knowledge of most international and domestic dishes. LICENSES OR CERTIFICATES: Must be able to obtain state health department certificate for food safety, sanitation. CPR/First Aid certification preferred. GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: Additional language ability is strongly preferred. Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Chef de Cuisine Miami, Florida About the Opportunity Gecko Hospitality is proud to represent an upscale, high-volume restaurant in Miami seeking a talented Chef de Cuisine to lead its culinary team. This role is ideal for a passionate, disciplined leader who can balance creativity with flawless execution in one of the country’s most competitive dining markets. What You’ll Do • Oversee all aspects of kitchen operations, ensuring consistency and excellence across menus and service., • Drive menu innovation, with a focus on seasonality, local sourcing, and refined presentation., • Recruit, train, and mentor a diverse culinary team, fostering collaboration, accountability, and growth., • Manage food cost, labor, and operational budgets, aligning profitability with quality., • Partner with ownership and FOH leadership to deliver a seamless, elevated guest experience., • Maintain compliance with all health, safety, and sanitation regulations. What We’re Looking For • Proven track record as a Chef de Cuisine, Executive Chef, or strong Executive Sous Chef ready to step up, ideally in upscale or fine dining., • Strong leadership skills with the ability to coach and develop teams., • Business-minded with experience balancing innovation and profitability., • Solid knowledge of modern culinary techniques, menu engineering, and Miami’s evolving dining landscape., • Hands-on, organized, and steady under pressure. Why Join This is an opportunity to shape the culinary direction of a destination restaurant in Miami. The Chef de Cuisine will have the backing of ownership, creative freedom in menu development, and the chance to mentor rising talent while delivering exceptional dining experiences. Compensation: $95,000 – $110,000 + performance bonus + full benefits

Job Description Join a respected restaurant group in Miami known for its chef-driven concept and commitment to exceptional dining experiences. This is an exciting opportunity for a passionate leader to make a significant impact in a fine-dining environment, where your expertise will help elevate our service standards and guest satisfaction. Senior Restaurant Manager Requirements & Qualifications • Minimum 2 years of food and beverage operations management experience in a fine dining environment or at a 4 or 5 star/diamond level hotel restaurant., • Bachelor’s degree in Hospitality Management, Food & Beverage, Restaurant Operations, or a related field., • Strong knowledge and understanding of all front-of-house roles., • Excellent communication skills, both oral and written., • Ability to work long hours, including weekends and evenings., • Basic knowledge of Excel spreadsheets, Word, and other common software programs., • Strong people skills with the ability to connect easily with both internal and external guests. Senior Restaurant Manager Responsibilities • Lead and manage daily operations to ensure a smooth workflow and high service standards., • Collaborate with team members to foster a positive and productive work environment., • Understand financials and forecasting to drive operational success., • Actively engage with guests to enhance their dining experience and address any concerns., • Support the team by stepping in as needed to ensure successful operations. Senior Restaurant Manager Benefits • Competitive base salary, • Quarterly bonus pay based on performance, • Comprehensive healthcare benefits package, • 401k retirement plan/ Paid vacation and time off, • Inclusive and supportive culture with opportunities for career growth.

Job Description A beloved hotel with an enviable oceanfront location is now even better, following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon, Reimagined. This position is responsible for the overall management of the culinary department in assistance with the Culinary Management team, to include planning, organizing, directing and coordinating all Culinary activities to ensure efficient operation of department, and that a quality product which exceeds employee and guest expectations and hotel standards is delivered in a friendly and professional manner. Assist Management with staffing, training, and scheduling of employees. Job Specifics • Establishes and ensures adherence to all departmental and Loews Hotels guidelines, policies and procedures, • Responsible for smooth, efficient, cost effective operation to include labor management, supervision of all aspects of service, inventory control, • Personally supervises kitchen activities to ensure quality production/delivery of product/service, • Approves all department storeroom requisitions, ensures operational costs are kept within forecasted budgetary guidelines, • Reviews/maintains daily payroll report/records, maintains labor costs within established budgetary guidelines, • Establishes appropriate par level for all inventories so as to support forecasted activity without experiencing stock-out or excessive on-hand situations, • Communicates daily with Executive Chef or Sous Chef, • Ensures security and proper use and control of operating supplies and equipment, • Interviews, selects, trains, appraises, coaches, counsels and disciplines departmental personnel according to Loews standards, • Follows New Hire Training program in accordance with hotel policy, • Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same, • Coaches, counsels, retrains employees as needed to ensure superior levels of performance, • Attends all required hotel meetings to keep abreast of in-house activities/promotions and upcoming events and maintain effective communications with other departments in the hotel, • Conducts departmental meetings as required to communicate effectively with all restaurant personnel to ensure that they are kept current on pertinent hotel information and activities, • Evaluate changes in employee needs, to recommend appropriate product/service and operational changes necessary to ensure employee satisfaction, while maintaining optimal budgetary/financial performance, • Other duties as assigned General • Promotes and applies teamwork skills at all times, • Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance, • Is polite, friendly, and helpful to guests, management and fellow employees, • Executes emergency procedures in accordance with Loews Hotels standards, • Complies with required safety regulations and procedures, • Maintains cleanliness and excellent condition of equipment and work area, • Complies with Loews Hotels standards, policies and rules, • Recycles whenever possible, • Remains current with Loews Hotels information and changes Required: • Thorough knowledge of all matters related to the proper administration of a food service operations, • Two + years supervisory experience in hotel or free standing restaurant, • Certification as ”Food Service Manager” or other, as required by State County or Local regulations, • Ability to develop and maintain effective operating and control processes designed to attain maximum operating efficiency while ensuring adherence to established operating criteria, • Effective management, leadership, organizational and communication skills, • Ability to work flexible schedule to include weekends and holidays Preferred:

Job Description POSITION PURPOSE: Coordinate, plan and supervise the production, plating and presentation of the food at all Banquet events in a cost effective, safe manner to meet/exceed guest expectations and attract future business. Responsible for the daily production of all banquet food. Assists in the creation and recommends menu changes. Recommends and implements procedural/production changes. Reports to the Banquet Chef. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Supervise activities of assigned staff, communicate goals, and assign/schedule work to ensure proper coverage. Communicate and enforce policies and procedures., • Manage Banquet event orders ., • Recommend and initiate disciplinary or other staffing/human resources-related actions in accordance with company rules and policies. Alert management of potentially serious issues. Assist with employee selection, training and development, and performance coaching., • Conducts monthly meetings, trainings and safety checks in the department, and documents accordingly, • Develop new menu concepts. Prepare, test, and cost out new menu items., • Oversee methods of preparation, portion sizes, and timeliness of food preparation; control food usage to minimize waste., • Inspect the cleanliness of the line floor and kitchen stations. Maintain and strictly abide by proper storage procedures and state sanitation and health regulations. Notify Engineering of any maintenance and repairs needs., • Review the upcoming days’ menus and complete requisitions for food and supplies needed from various storerooms; maintain inventory control procedures., • Ensure that kitchen is prepared for the upcoming days’ work. Ensure that all equipment is in proper operational condition and is cleaned on a regular basis. Assist in determining the minimum and maximum stocks of all food, cooking supplies, and equipment., • Assist sales, catering, and banquet staffs with banquets, parties and other special events., • Assist in cooking and food preparation as required., • Promote teamwork and quality service through daily communication and coordination with other departments. Key departmental contacts include Sales and Marketing, Catering, Banquets, Maintenance, and Guest Services., • Attends and participates in assigned meetings such as Chefs meetings, BEO meetings, Pre-Con meetings, ETC. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+ Physical Activity Frequency Sitting Occasional Walking Frequent Climbing Stairs Occasional Standing Frequent Crouching/Bending/Stooping Occasional Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Frequent Taste Frequent Lifting/Carrying(# lbs) Occasional – up to 50 lbs. Travel Rare OTHER DUTIES: Assimilate into The Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. SAFETY REQUIREMENTS: Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The resort will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Leader. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Requires thorough knowledge of the catering and food profession in order to perform non-repetitive analytical work. QUALIFICATION STANDARDS: EDUCATION: High School graduate or equivalent required. At least 2 year college (associate) degree preferred or One to two years of post-high school education preferred. EXPERIENCE: Three years or more of experience in a culinary /Management position LICENSES OR CERTIFICATES: None required GROOMING/UNIFORMS: All associates must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER: N/A SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Assist with the management of the overall kitchen, as requested Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Summary of Position: This is the next step in growth and development for an exemplary Cook. The Hourly Culinary Leader completely satisfies all of the qualifications and expectations of a Cook IV in addition to several other skills. The Hourly Sous Chef is the “field general” in the kitchen, ensuring proper procedures and standards are maintained throughout the kitchen while also performing cooking and production duties. In addition to their production responsibilities on any given shift, they will also coach, verify quality and standards, and manage labor and production. They cover multiple stations when needed, can expo from the either side of the line, and are able to execute all manner of production using proper procedures and with the constant goal of meeting or exceeding standards. They execute complex recipe prep and prepare a wide array of menu items in accordance with our recipe, quality, and timing standards. They are focused on health, safety, cleanliness, and sanitation throughout the kitchen at all times, maintaining a pristinely clean and safe work environment. A guest-first mentality is essential. Duties & Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables, and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Has mastered all kitchen stations as well as the ability to cover multiple stations at once during periods of lower volume and responsible for validating production is completed according to prep calls., • Assume 100% responsibility for the quality of products produced throughout the kitchen while working., • Lead production of culinary dishes for daily pre-shift meetings, ensuring that cooks produce the items according to line build and as a learning exercise., • Responsible for helping to maintain culinary-related NPS and guest sentiment metrics that meet or exceed budget., • Know and direct compliance consistency with regard to our standard portion sizes, cooking methods, quality standards and kitchen rules, policies, and procedures., • Ensure correct stock levels and back-up prep for all line stations to assure a smooth service period., • Ensure a clean and sanitary kitchen including tables, shelves, burners, fryers, charbroilers and griddles, woks, sauté tops, floors, walls, and refrigeration equipment., • Direct proper set-up, maintenance, restocking, cleanliness, and organization of the kitchen at all times while working., • Ensure proper plate presentation and garnish set-ups for all dishes., • Coach and correct cooks as necessary to improve and maintain proper performance., • Can both open and close the kitchen., • Ensure that every dish and recipe executed in the kitchen while they are working is prepared to the highest standards, ensuring strict and exact recipe adherence., • Direct and practice proper and safe food handling, storage, receiving, and rotation., • Attend all scheduled team member meetings and bring suggestions for improvement., • Place and receive orders as directed., • Validate line readiness for all stations., • Conduct taste and sensory and correct all items not within the standard., • Ensure proper culinary uniform standards are followed., • Works directly with restaurant management to successfully satisfy guest allergy issues., • Responsible for the successful execution of all training shifts taking place while in the kitchen., • Leave informative daily logs., • Can read a production sheet and understands on-hands and pars and can scale a recipe., • Must be able to speak, read and understand English., • Must be at least 18 years of age., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, knife sharpener, slicer, salamander, stove, broiler, oven, mixer, fryer, wok, and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen, and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time.

Job Description Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more. Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences. Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels & Co portfolio. Job Specific • Performs receiving activities according to accepted procedures, verifies receipt of materials and supplies as specified on purchase order documents;, • Transports materials to appropriate storage area in a timely manner, • Completes computerized receiving reports and transmits receiving documentation Shared Services, • Notifies Storeroom Supervisor and Purchasing of any receiving related discrepancies, to facilitate request for credit or replacement or damaged or discrepant goods, • Maintains organized purchase order and receiving documentation files, • Ensure proper dating, tagging of all food products, materials placed into storeroom, • Performs all operations necessary to maintain the cleanliness and safety of the receiving area, • Monitors temperatures in refrigerated storage areas, • Ensures storeroom cleanliness and adherence to all food safety sanitation requirements, • Assists in the performance of monthly/quarterly/annual inventories, • Attends required hotel meetings to: keep abreast of in-house activities/promotions and events; maintain communications with other departments throughout the hotel, • Attends departmental meetings as required to communicate effectively with all Storeroom/Receiving personnel to ensure that they are kept current with pertinent hotel information and activities, • Thorough knowledge of meat, produce, seafood and grocery specifications and standard grading classifications, • Ability to operate basic office equipment, keyboard 25 wpm, • Working knowledge of computer software to include inventory control, Win95, Word, Excel, • Effective organizational and communication skills, • Ability to work flexible schedule to include weekends and holidays

Job Description Position Purpose: Responsible for bidding, negotiating and purchasing all Food and Beverage for Trump National Doral Miami. Supervises Receiving Clerk and maintains storeroom in accordance to standards and rotates stock accordingly. EXAMPLE OF DUTIES: • Select vendors based on quality, service and price., • Work with Director F&B to determine Beverage standards., • Create inventory sheets for the all outlets to include packing, product and price specifications., • Create and maintain bin numbers for the wine rooms to include packing, product and price specifications., • Ability to carry/lift 50lbs and push/pull 200lbs., • Prepare daily receiving beverage report., • Prepare daily beverage requisitions., • Review all incoming beverage invoices for pricing and accuracy., • Manage pars for beverage storerooms, • Place daily orders with vendors., • Communicate with F&B Director regarding shortages and out of stock items., • Research alternatives products., • Update pricing inventory sheets., • Conduct monthly/quarterly F&B inventory., • Conduct yearly F&B inventory., • Support receiving and storeroom clerks, as necessary., • Work with Accounts Payable to resolve invoicing issues. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral – Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. -Participate in hotel/department meetings. -Perform any general cleaning tasks using standard hotel cleaning products to adhere to health standards. -Perform other duties as requested by manager or special guest requests. PHYSICAL REQUIREMENTS: Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours Physical Activity Frequency Physical Activity Frequency Sitting Occasional Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Frequent Near Vision Frequent Far Vision Rare Hearing Frequent Talking Frequent Smell Frequent Lifting/Carrying Frequent up to 50 pounds Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami standards through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The hotel will provide the required PPE. Associates will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: Education: High school diploma or equivalent preferred. Experience: Two years of F&B Buying experience required. Must be proficient in the use of Microsoft Word, Excel and Outlook and possess excellent communication, organizational and negotiation skills. Grooming: All associates must maintain a neat, clean and well groomed appearance (specific standards available). Other: Additional language ability preferred. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Butler Hospitality is looking for a full time Receiver and Packer for our food commissary to help service our food trucks located in Miami Beach! WE OFFER • Competitive Wages, • Health, dental benefits, and a 401k plan., • Uniforms & paid training, • Receive deliveries from all outside vendors, directing the driver to the proper location for each stack of products., • Perform occasional deliveries of prepared products to regional Butler hubs., • High School Diploma or GED or equivalent work experience., • Able to lift, push, and pull upwards of 50 lbs., • Valid drivers license and clean background check. 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. #LI-DNI Powered by JazzHR IlA7zS1P0X

Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development If you are energetic, goal-oriented, and sales-minded, we are excited to harness your talents in this rewarding opportunity to build your career. RESPONSIBILITIES: • Manage customer insurance accounts and update information., • Assist customers with policy changes and renewals., • Provide information on insurance products and services., • Process insurance claims and follow up with customers.QUALIFICATIONS:, • Organizational skills and attention to detail., • Customer service and communication skills., • Previous experience in insurance or a related field preferred.

Job DescriptionBenefits: • Bonus based on performance, • Company parties, • Competitive salary, • Dental insurance, • Free food & snacks, • Free uniforms, • Opportunity for advancement, • Paid time off, • Training & development As a strategic and emotionally intelligent resource to the community, we are excited to expand our successful agency with your skillset. RESPONSIBILITIES: • Consult on life insurance products to customers., • Assist customers with life insurance applications and claims., • Provide customers with information on life insurance plans and options., • Maintain compliance with life insurance regulations.QUALIFICATIONS:, • Knowledge of life insurance products and services., • Strong sales and customer service skills., • Previous experience in life insurance sales preferred.

Job DescriptionWith over 57 stores and the largest avocational cooking program in the US, Sur La Table offers an unsurpassed selection of exclusive and premium-quality goods for the kitchen and table – and the culinary expertise and inspiration to go along with it. Whether the job entails interacting with our customers, driving digital growth, or providing vital behind-the-scenes support, we’re all here for the same reason – to roll up our sleeves and create happiness through cooking and sharing good food. Position OverviewAs a Seasonal Sales Associateat Sur La Table, you play a key role in the success of the retail store by inspiring customers throughout every stage of their culinary experience. In this role, you’ll support daily operations, deliver a #bestincenter customer experience, a company-wide standard for excellence in service, and help drive sales by sharing product knowledge. Key ResponsibilitiesCustomer Experience & Brand Representation· Represent Sur La Table’s brand and culture by creating memorable, educational experiences that inspire repeat visits and customer loyalty· Maintains expertise by staying current on products, actively engaging in available training, and independently seeking out additional resources.· Actively engage customers, identify their needs, recommend relevant products or experiences, and leading a customer-focused, Guest Obsessed cultureSales & Business Performance· Maximize selling opportunities by identifying customer needs and offering relevant solutions.· Promote add-on sales and support events that grow store traffic and customer engagement.· Consistently meet or exceed monthly sales goals, contributing to overall store revenue. Performance is measured by key KPIs such as individual sales volume, average transaction value, and customer conversion rates.Team Engagement & Store Support· Collaborate with team members to maintain a positive, inclusive, and high-performing store culture· Support onboarding of new associates by sharing product knowledge and best practicesOperations & Compliance· Accurately and efficiently process transactions including sales, returns, and price checks using the POS system.· Assist in daily opening and closing procedures, floor replenishment, and maintaining visual merchandising standards.· Complete inventory transactions including, but not limited to, receiving, MOS (Mark Out of Stock), and RARs (Return Authorization Requests).· Adhere to applicable wage and hour laws. Accurately records time worked according to SLT Policy · Models and ensures all Sur La Table policies and standard operating procedures (SOPs) are communicated effectively to associates, maintained and consistently followed. Physical Requirements· Ability to communicate verbally and work cooperatively with associates and customers· Ability to remain standing for up to 4 hours at a time· Ability to move about the store coaching and directing associates; selling to customers and retrieving merchandise from stockroom or sales floor· Ability to grab, reach, push, pull, bend, stoop, kneel, and crouch to retrieve and replenish merchandise from stockroom or sales floor.· Ability to lift and/or move merchandise weighing up to 50 lbs.· Ability to ascend/descend ladders to retrieve and/or move merchandise· Ability to operate a computer, POS system, keyboards, merchandise scanners and mouse to accomplish work· Available to work between 12 and 16 hours per week, with a flexible schedule, including nights, weekends, and holidays. While this is the minimum availability, scheduled hours may differ based on business needs.· Regular and predictable attendance Qualifications & Experience· Must be 18 years of age or older at the time of employment.· 1 year of retail sales experience preferred.· Excellent communication, problem-solving, and decision-making abilities.· Passion for community engagement and providing exceptional customer experiences.· Proficiency in Microsoft Office and retail management systems preferred.This job description represents a summary of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Responsibilities, tasks, and duties of the jobholder might differ from those outlined in the job description and other duties, as assigned, may be part of the job. This job description is not an employment agreement or contract. Sur La Table has the exclusive right to alter this job description at any time without notice. The CSC family of brands provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, provincial, state or local laws. Washington state applicants only: If you believe that this job posting does not comply with applicable Washington state law, please notify us by sending an email to . It is unlawful in Massachusetts to require or administer a lie-detector test as a condition of employment or continued employment. An employer who violates this law shall be subject to criminal penalties and civil liability. The CSC family of brands is committed to providing reasonable accommodations for qualified individuals with disabilities in our job application procedures. If you need assistance or an accommodation due to a disability, please contact . We may use artificial intelligence (AI) tools to support parts of the hiring process, such as reviewing applications, analyzing resumes, or assessing responses. These tools assist our recruitment team but do not replace human judgment. Final hiring decisions are ultimately made by humans. If you would like more information about how your data is processed, please contact us.

Job DescriptionGopuff is seeking a rockstar, self-starting and ambitious individual to lead a start-up Retail Operation. As a Store Associate, you will be in charge of our customer-facing retail location. You will be working with a strong central team that will give you the tools you need to succeed in delivering a great customer experience. If you’re a growth-minded individual, if you like to have the ball, we want to talk to you.What We Offer • Medical/Dental/Vision Insurance (for full-time employees), • 401(k) Retirement Savings Plan, • 25% employee discount & FAM Membership, • Vacation and Sick Time for eligible employees, • EAP through AllOne Health (formerly Carebridge)Qualifications, • 2-3 years of retail sales, customer service, or hospitality management experience, • Prior experience on a sales-focused team and creating a sales culture/environment, and managing overall financial performance, • 21 years of age or older, • Effective oral and written communication skills, • Ability to work a flexible schedule as business requires, • Strong business agility and flexibility, • Ability to handle multiple projects/tasks at a time and meet deadlines, • History of willingly assisting others and acting as a team player, • Lift up to 49 poundsResponsibilities, • Assist with general operations according to company policies and procedures, • Build and maintain a sales and service culture focused on customer experience, brand awareness, and loyalty., • Create and foster a sales-focused environment through the training and development of team members at all levels, • Ownership of overall store appearance in accordance with marketing and merchandising guidelines, while providing a great customer shopping experience through efficient and reliable retail operations management, • Ensure visual presentation guidelines are maintained at all times, including signage and pricing, • Maintain store inventory levels and safety standards; ensure asset protection, • Participate in product knowledge training and implement in-store through team coaching, • Effectively use company information, tools, and systems to meet customer and team member need

Job DescriptionGopuff is seeking a rockstar, self-starting and ambitious individual to lead a start-up Retail Operation. As a Store Associate, you will be in charge of our customer-facing retail location. You will be working with a strong central team that will give you the tools you need to succeed in delivering a great customer experience. If you’re a growth-minded individual, if you like to have the ball, we want to talk to you.What We Offer • Medical/Dental/Vision Insurance (for full-time employees), • 401(k) Retirement Savings Plan, • 25% employee discount & FAM Membership, • Vacation and Sick Time for eligible employees, • EAP through AllOne Health (formerly Carebridge)Qualifications, • 2-3 years of retail sales, customer service, or hospitality management experience, • Prior experience on a sales-focused team and creating a sales culture/environment, and managing overall financial performance, • 21 years of age or older, • Effective oral and written communication skills, • Ability to work a flexible schedule as business requires, • Strong business agility and flexibility, • Ability to handle multiple projects/tasks at a time and meet deadlines, • History of willingly assisting others and acting as a team playerResponsibilities, • Assist with general operations according to company policies and procedures, • Build and maintain a sales and service culture focused on customer experience, brand awareness, and loyalty. Create and foster a sales-focused environment through the training and development of team members at all levels, • Ownership of overall store appearance in accordance with marketing and merchandising guidelines, while providing a great customer shopping experience through efficient and reliable retail operations management, • Ensure visual presentation guidelines are maintained at all times, including signage and pricing, • Maintain store inventory levels and safety standards; ensure asset protection, • Participate in product knowledge training and implement in-store through team coaching, • Effectively use company information, tools, and systems to meet customer and team member need

Job Description Job Summary: We are looking for an experienced Cocktail Server to join our team at Miccosukee Casino & Resort. As a valued team member, we are committed to delivering a memorable, impressive, caring, committed and original experience for our guests, our team members, and community. We uphold this commitment by providing a safe and enjoyable workplace where YOU are our number one priority. It is the MICCO way. Miccosukee Casino & Resort is expanding, with completed projects including a new Smoking Room & Bar, a High Limit Slots area, and a VIP Lounge, all designed to enhance the guest experience. Future plans include a lazy river and water park, an over 2,000 capacity entertainment venue, and renovated hotel rooms to become a top South Florida destination. We are proud to be recognized for both our workplace culture and guest experience. Miccosukee Casino & Resort has been awarded the 2023 Miami-Dade Favorites Gold Award for Best Casino, named Miami New Times’ Best of Miami Winner in 2024, and recognized as a USA Today Top Workplace in both 2024 and 2025. We are seeking passionate, service-oriented individuals to join our exceptional team. If you’re ready to grow with us while enjoying competitive compensation, great benefits, and a fun work environment, we look forward to meeting you! Qualifications • Must be able to communicate in English, Spanish is a plus., • High school diploma or equivalent., • Must be able to obtain and maintain a Tribal Gaming License., • Good working knowledge of spirits, wine, and related beverage item., • Excellent customer service skills., • Must be able to work different shifts, which may include holidays and weekends., • Maintain physical stamina and proper mental attitude while dealing effectively with guests, management, team members, and outside contacts while working under pressure and meeting deadlines., • Must be able to frequently move freely about the property, withstand various activities such as frequent walking, and withstand prolonged standing, stretching, bending and kneeling without restriction., • Must be able to work different shifts, which may include holidays and weekends, • Be able to work indoors and be exposed to various environmental contaminants including smoke, • Ability to lift or carry a minimum of 20 pounds unassisted in the performance of specific tasks assigned, • Must be able to work with others, communicate well, receive direction, and provide feedback when needed to achieve department goals and objectives., • Must maintain a positive attitude toward work and interface with guests in a congenial and polite manner., • Must be able to address stressful situations with clients with dignity and the utmost tact and politeness, • Must be able to touch and handle supplies in a safe and non-hazardous manner, maintaining proper hygiene, cleanliness, and disposal methods. Responsibilities The primary responsibility of the Cocktail Server is to interact with customers by taking their orders, making recommendations, providing them with accurate bills, serving them food and drinks, processing payments, and supplying them with whatever they need in a timely manner. All duties are to be performed in accordance with departmental and Tribal Gaming Agency policies, practices, and procedures. • Adhere to the Miccosukee Service Expectations and ensure team compliance., • Greet guests in a friendly, positive manner and make them feel at home., • Exhibit selling techniques cum proper knowledge, and service delivery of both alcoholic and non-alcoholic beverages., • Inform guests about the hotel's facilities., • Bid guests farewell by using guest’s name when known, and inviting them to come back., • Greet guests in a friendly, positive manner and make them feel at home., • Interact with customers by taking their orders, making recommendations, providing them with accurate bills., • Utilize silent service approach and maintain a clean environment., • Itemize bills correctly and secure payment as required., • Bid guests farewell by using guest’s name when known, and inviting them to come back., • Replace inserts, clean menu covers, and maintain professional appearance of the area., • Answer telephones in service areas., • Direct calls where necessary., • Members are expected to conduct and carry themselves in a professional manner at all times and to observe the Company’s standards, work requirements and rules of conduct., • Consistent and regular attendance is an essential function of this job., • Performs other related duties as assigned. The Casino & Resort will function seven days a week, 24 hours a day. We may find it necessary to re-schedule shifts according to our business volume. You must be willing and available to fulfill these demands While performing the duties of this job, the team member will be regularly required to walk, stand and sit. The associate will occasionally be required to climb and use balance. Additionally, the team member will frequently be asked to use hands and arms carry and lift items. Specific vision abilities required to perform this job include close vision and distance vision. While performing the duties of this job, the team member may experience temperature fluctuations and moderate to high levels of noise. This is a smoking environment. 30 hours

Job Description Position Summary: Ensures a positive guest interaction while serving guests in a friendly, timely and efficient manner. Essential Functions and Responsibilities: • Assumes 100% responsibility for quality guests’ experience., • Welcome and greet guests within two minutes of being seated., • Informs guests of specials and menu changes., • Offers specific beverage, appetizer, entrée, and dessert recommendations either upon request or you genuinely feel your guests will enjoy., • Answer questions about our food, beverages and other restaurant functions and services., • Take food and beverage orders from guests, enter orders in our point-of-sale system before taking item to the table., • Deliver food and beverages from kitchen and bar to guests in a timely matter., • Clean and prepare the table for the arrival of menu items., • Perform side work during each shift as required by service station assignment., • Maintain clean and stocked service and dining areas., • Monitor and observe guests dining experience. Ensure guests are satisfied with the food and service., • Respond promptly and courteously to any requests., • Provide proactive beverage refills., • Prepare final bill, present check to guest, accept payment, and process through the POS system or pat at the table system., • Be ready and willing to assist fellow servers before they ask., • Expresses appreciation to the guests, for their visit and invite them to return., • Attends all scheduled employee meetings and brings suggestions for improvement., • Notify the manager-on-duty any time a guest is not 100% satisfied with their experience., • Covers other servers duties while on break as requested by MOD and in accordance with rotation., • Participates in scheduled catering events as required., • Previous server experience in restaurant or hospitality sector required or minimum six months experience working for any of our restaurants as a host, busser or other similar guest interfacing position. Must have good performance and manager reference., • 18 years of age or older as required by state law to serve alcoholic beverages., • Ability to handle money and operate a point-of-sale system., • Food handler’s card and alcohol awareness training certification where required by state and local laws., • Eligible to work in the United States. We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionDescription: Job Title: Server Job Type: Full-Time, PM Shift Reports To: Restaurant Manager Benefits Package: Health insurance coverage, daily meals, weekly remuneration, a 401(k)-retirement plan, store discounts among other benefits. Job Summary: The Donut Gallery is a beloved local diner celebrated for its warm hospitality, classic counter service, and lively atmosphere that makes every guest feel like family. We take pride in offering high-quality food and genuine service that reflect our long-standing neighborhood tradition. As a Server, you play a key role in delivering that experience. You are responsible for providing guests with exceptional service, demonstrating strong knowledge of our full menu of food and beverages, and following the service standards outlined in The Donut Gallery’s Standard Operating Procedures. This position is for the afternoon shift, where teamwork, efficiency, and a positive attitude are essential to maintaining smooth operations and ensuring every guest leaves satisfied. Requirements: Key Responsibilities: • Providing the highest levels of professionalism and enthusiasm to guests, and co-workers., • Complete knowledge of use and care of Point of Sale and timekeeping systems., • Completion of all assigned opening and closing tasks pertinent to the server position., • Assist co-workers in the performance of their responsibilities when necessary., • Maintenance of the highest levels of sanitation and safety in the workplace., • Knowledge of location and requisitioning of all necessary products and supplies., • Knowledge of bar and dining area seating charts., • Complete familiarity with liquor and wine selection, pricing, and preparation., • Complete familiarity with all menu item preparations and presentation., • Knowledge of and adherence to proper I.D procedures., • Adherence to service standards as outlined in BSOP’s., • Daily reconciliation of sales and credit information., • Declaration of earned gratuities in accordance with current governmental requirements., • Customer Service: Provide excellent service, anticipate needs, and ensure a memorable experience for guests., • Communication: Speak clearly with guests and effectively communicate with the kitchen and other staff., • Teamwork: Work well with hosts, bussers, and kitchen staff to ensure smooth service., • Time Management & Multitasking: Juggle multiple tables, take orders, and fulfill requests efficiently., • Patience & Composure: Remain calm and handle busy periods and customer complaints effectively., • Attention to Detail: Remember orders, dietary restrictions, and special requests., • Positive Attitude: Maintain an outgoing, friendly, and enthusiastic demeanor. Your standard work schedule will be 5 days per week, with 2 days off to be scheduled based on operational needs. Due to special events, you may be required to work on holidays or additional days. The Company identifies as an Equal Opportunity Employer. All applicants are considered for all positions with no regard to color, race, national origin, religion, non-job-related disability, Vietnam era, disabled veteran status, sexual orientation, age or sex, or marital status.

Job Description Position Purpose: Service of food and/or beverage to include the delivery and order-taking of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Retrieve check from order taker, set table and pick up order from the kitchen or bar. When picking up, be certain that order is complete, i.e., all food, beverages, alcoholic beverages, and all condiments., • Carry trays up to 30 lbs. or push wheeled carts to deliver room service orders to guests in a friendly and courteous manner to ensure guest satisfaction. After set up, present check and obtain payment. Delivers payment/signed check to order taker for closing., • Set up room service trays and tables in anticipation of incoming orders., • Monitor progress of quest dining experience and remove trays and tables from guest floors at appropriate time; return them to designated locations in a prompt and orderly fashion., • Assist with preparation of guest amenities and deliver to guest rooms; remove when appropriate. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral-Miami from time to time, is essential to the successful performance of this position. Due to the industry that we are in a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend mandatory meetings., • Perform all assigned side work such as replenishing condiments and restocking side stands., • Abide by all state, federal and corporate liquor regulations pertaining to serving alcoholic beverages., • Perform general cleaning tasks to adhere to health and safety standards., • Keep work area clean and organized., • Complete other duties as assigned by supervisor. PHYSICAL REQUIREMENTS: Frequency Key: Never – 0 hours; Rare – up to 1 hour; Occasional – 1-3 hours; Frequent – 3-6 Hours; Constant – 6-8 hours Physical Activity Frequency Sitting Occasional Walking Constant Climbing stairs Occasional Crouching/Bending/Stooping Frequent Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Frequent Talking Frequent Smell Frequent Taste Occasional Lifting/Carrying (# lbs) – up to 50 lbs. Frequent Travel Never OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of CSCS. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety Shoes (slip resistant) preferred, • Use of gloves (latex, vinyl, plastic), • Apron Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • Must have basic knowledge of food and beverage preparation, service standards, guest relations and etiquette., • Knowledge of the appropriate table settings, service ware and menu items., • Ability to communicate orally and verbally in English with associates and outside entities. Certain positions will require the ability to read and write in English as well., • Ability to remember, recite and promote the variety of menu items., • Ability to transport large trays weighing up to 40 lbs. through a crowded room on a continuous basis throughout shift., • Ability to operate beverage and basic kitchen equipment., • Ability to operate a keyboard and learn Point of Sale procedures to pre-check order and close out the check., • Willingness and ability to taste food items relevant to the menu. QUALIFICATION STANDARDS: EDUCATION High School graduate or equivalent preferred. EXPERIENCE Prefer six (6) months to one year previous serving experience. Prior hospitality experience preferred LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training; CPR Training preferred GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description POSITION PURPOSE: Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Check station before, during and after shift for proper set-up and cleanliness., • Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness., • Record the details of the order from the guests, upsell, repeating the order to the guest to check for accuracy., • Input the order into the Point of Sale computer in exact compliance with department protocol in order to inform the kitchen of the relevant details in the order being placed., • When complete, retrieve order from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments., • Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests., • Replenish beverages as necessary and check with guests for overall satisfaction., • Market and serve upon request any dessert items or specialty beverages., • Monitor guest satisfaction and present check. Process check per resort procedures., • Communicate with kitchen chefs and abide by their rules, guidelines and requests. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Trump National Doral – Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Perform any general cleaning tasks using standard resort cleaning products as assigned by supervisor to adhere to health standards., • Supplement the bussers/food runners in clearing and resetting the tables., • Perform all assigned side work to include replenishing condiments and restocking side stands. (Specific side work available)., • Perform other duties as requested, such as answering telephone and taking room service orders, handle special guest requests, and greet and seat guests according to Trump National Doral-Miami guidelines., • Attend required meetings and contribute to the educational and communication processes., • Must adhere to all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+. Physical Activity Frequency Sitting Rare Walking, climbing stairs Constant Crouching/Bending/Stooping Occasional Reaching Constant Grasping Constant Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying (# lbs) – 10-40 lbs. Frequent Travel Rare OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety Shoes (slip resistant) preferred, • Use of gloves (latex, vinyl, plastic), • Apron Associates will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: EDUCATION Prior hospitality experience preferred. EXPERIENCE Prefer six (6) months to one year previous serving experience. Prior hospitality experience preferred. LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training; CPR Training preferred. GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job Description Are you a hospitality enthusiast searching for a new experience in South Florida and have a love for genuinely exceeding expectations? Bellini at Mr. C Coconut Grove is looking to hire a Server who constantly attends to customers’ needs in a friendly, welcoming way while taking and delivering their orders quickly and accurately with excellent customer service. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A SERVER We are looking for a competent Restaurant Server to take and deliver orders. You’ll be the face of our restaurant and responsible for our customers’ experiences. Food server responsibilities include ensuring our tables are clean and tidy when guests arrive, presenting menus, and serving food and beverages. You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Provide friendly, courteous, and efficient service to all guests with making eye contact, smiling, and maintaining proper posture., • Take orders and serve food and beverage items to customers in a timely, enthusiastic and professional manner., • Listen and respond to inquiries using a positive, clear speaking voice., • Maintain extensive knowledge of the menu and offer suggestions of dishes in accordance to the guests’ preferences., • Able to safely transport hot and liquid items to and from the bar and kitchen areas., • Maintain a clean dining room area., • Anticipate and service the guests’ needs before requests are made., • Follow proper time and attendance and uniform procedures., • Able to ascertain a guest’s satisfaction and handle any problems which may arise and inform a Manager of the problem and how it was resolved. 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., • Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to the essential functions, this position may be required to perform a combination of the following supportive functions: • Respond quickly and properly in any restaurant 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 dining room., • The ability to perform other tasks or projects as assigned by Cipriani Management. SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Able to speak, read, write, and understand the primary language(s) used in the workplace., • Good communication skills, both verbal and written., • Able to learn and perform all essential job functions accurately and safely., • Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests., • Knowledge of the city, particularly tourist attractions and the ability to communicate clear directions to these attractions and facilities., • Auditory and visual abilities to observe and detect signs of emergency situations. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems., • Able to stand and exert well-paced mobility for an extended period of time., • Able to lift up to 25lbs. and 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., • Verbal, auditory and visual interactions occur continuously in the process of communicating with guests, supervisors and other employees. QUALIFICATION STANDARDS: Education: High school or equivalent education preferred. Experience Required: Minimum one year serving experience required. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming: All Employees must maintain a neat, clean and well-groomed appearance per Cipriani standards. 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. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR gchnXOIdrm

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: As a Server at our upscale restaurant, you will play a pivotal role in delivering an exceptional dining experience. Your primary responsibilities include warmly greeting guests, expertly guiding them through the menu, accurately communicating orders to the kitchen and bar teams, and assisting with beverage service when needed. You will be expected to announce and describe food and beverages at the table with clarity and professionalism. Additionally, you will manage the preparation, presentation, and upkeep of tableside drink carts. This role requires clear and engaging guest interaction. Responsibilities may also include other duties as assigned to ensure a seamless and memorable dining experience for our guests. RESPONSIBILITIES: • Menu Mastery: Possess a comprehensive understanding of all menus, including menu structure, ingredients, origins, suppliers, seasonality, flavor profiles, allergy considerations, preparation methods, and presentation styles., • Beverage Expertise: Demonstrate in-depth knowledge of the cocktail program at both the Main Bar and V by MILA, including an understanding of available spirits, pricing, history, and flavor profiles., • Wine Knowledge: Have a thorough understanding of the wines-by-the-glass program, including appropriate pairings, and a working knowledge of the wine cellar, proper wine service techniques (e.g., decanting, glassware), as well as a strong grasp of the beer and non-alcoholic beverage offerings., • Policy Adherence: Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards., • Preparation and Compliance: At the start of each shift, review the daily prep list to ensure all items are complete and sufficient product is available. Adhere to standard portion sizes, cooking methods, quality standards, and kitchen rules., • Equipment Proficiency: Ensure proper use and maintenance of equipment, using each item only as intended., • Guest Engagement: Anticipate guest needs, respond promptly, and provide exceptional service at all times, regardless of the time of day or how busy the restaurant is., • Team Collaboration: Attend employee meetings, contribute suggestions for improvement, and maintain positive relations with coworkers and guests., • Product Handling: Handle, store, and rotate all products correctly, ensuring adherence to company policies and procedures., • Sanitation Standards: Strictly abide by state sanitation and health regulations, as well as company standards, to maintain a safe and clean work environment., • Problem Reporting: Promptly report any equipment or food quality issues to the management team., • Experience: A minimum of 2-3 years in a high-volume, upscale dining environment., • Attention to Detail: Strong focus on precision and accuracy in all tasks., • Communication Skills: Effective verbal and written communication abilities are essential., • Certification: Valid state food handling certificate is required., • Multitasking: Ability to handle multiple tasks simultaneously in a fast-paced setting., • Teamwork: Must be a collaborative team player with a positive attitude., • Self-Motivation: Driven by performance with a proactive approach to tasks., • Professionalism: High standard of professionalism and courtesy in all interactions., • Physical Stamina: Capable of remaining in a stationary position for up to 8 hours during shifts., • Physical Ability: Must be able to reach, bend, stoop, and frequently lift up to 50 pounds., • Punctuality: Consistent, on-time attendance and reliable presence are mandatory., • Interpersonal Skills: Strong interpersonal skills to interact effectively with guests and team members., • Time Management: Efficient time management to handle workload and responsibilities., • Basic Math: Ability to perform basic arithmetic operations as needed., • Recipe Comprehension: Able to understand and follow recipes accurately., • Customer service. Physical Demands And Work Environment: • The role involves repetitive motions typical of restaurant work, such as carrying trays, serving dishes, and pouring beverages., • Prolonged standing is required throughout the shift, often for several hours at a time., • You may be required to lift and carry items up to [insert weight], such as trays of food, drink crates, or other restaurant supplies., • The work environment is fast-paced and can be physically demanding, especially during peak service hours., • You will need to navigate crowded spaces and tight corners, maintaining a high level of awareness and agility to ensure guest and team safety., • Exposure to varying temperatures, particularly in kitchen areas or outdoor service spaces, may be frequent., • The role requires the ability to maintain energy and focus during long shifts, which may include evenings, weekends, and holidays.

Job Description Are you a hospitality enthusiast searching for a new experience in South Florida and have a love for genuinely exceeding expectations? Room Service at Mr. C Coconut Grove is looking to hire an In-room Dining Server who constantly attends to customers’ needs in a friendly, welcoming way while taking and delivering their orders quickly and accurately with excellent customer service. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS AN IN-ROOM DINING SERVER We are looking for an In-Room Dining Server to take and deliver orders. Room dining server provides exceptional food quality, quantity, and presentation standards for menu items, using methods including batch cooking and just-in-time preparation methods. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Takes room service orders over the telephone following In Room Dining phone procedures and relays all orders to the kitchen., • Carry silverware, linen, and food on tray or uses a serving cart/vehicle to transport order to room., • Sets up trays and serves food/beverage., • Answers questions regarding room service and responds to requests for additional food or drink service., • Collects or stacks dirty dishes on tray, table, or serving cart and removes from the room or retrieves them from the hall outside of the room., • Garnishes dishes prior to serving as necessary., • Present final check with a script posted to a member/guest account., • Performs other related duties as assigned by the Manager on duty., • Anticipate and service the guests’ needs before requests are made., • Follow proper time and attendance and uniform procedures., • Able to ascertain a guest’s satisfaction and handle any problems which may arise and inform a Manager of the problem and how it was resolved. 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., • Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to the essential functions, this position may be required to perform a combination of the following supportive functions: • Respond quickly and properly in any restaurant 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 dining room., • The ability to perform other tasks or projects as assigned by Cipriani Management. SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Able to speak, read, write, and understand the primary language(s) used in the workplace., • Good communication skills, both verbal and written., • Able to learn and perform all essential job functions accurately and safely., • Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests., • Knowledge of the city, particularly tourist attractions and the ability to communicate clear directions to these attractions and facilities., • Auditory and visual abilities to observe and detect signs of emergency situations. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Be physically able to lift, reach, bend and stoop., • Be able to working in a standing position for long periods of time., • Be able to safely lift bags, cases and stacks weighing up to 60 pounds., • Be able to work in a hot, wet, humid, and loud environment for long periods of time., • Verbal, auditory and visual interactions occur continuously in the process of communicating with guests, supervisors and other employees. QUALIFICATION STANDARDS: Education: High school or equivalent education preferred. Experience Required: Minimum of one-year serving experience required. Licenses or Certificates: Ability to obtain and/or maintain any government-required licenses, certificates or permits. Grooming: All Employees must maintain a neat, clean, and well-groomed appearance per Cipriani standards. 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. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! We are an Equal Employment Opportunity Employer Powered by JazzHR YjpK6BcIof

Job DescriptionTopView Sightseeing creates one-of-a-kind experiences by land and sea for tourists and locals around the world. We currently operate in NYC, Philadelphia, Washington DC, Atlanta, Austin, Houston, Dallas and London, and are expanding operations in years to come. To further our previous decade of rapid growth, we are looking for we are looking for highly ambitious professionals to join our Tea Around Town Miami experience. This is dual role as both a singer and server. Singer/Server Responsibilities: • Perform a setlist of 15-20 jazz songs for multiple trips/day, • Provide exceptional, white glove tea service, • Greet and seat guests in an elegant, welcoming manner, • Provide accurate and up-to-date descriptions regarding the seasonal menu, • Ensure guest satisfaction by checking on them throughout their dining experience, • Communicate clearly with kitchen staff to ensure efficient turnover between trips, • Efficiently clean and reset table settings for the next guests, • Maintain an elevated level of service to promote the Tea Around Town brand, • Supplement musical entertainment with scripted tour guiding of essential landmarksRequirements:, • MUST be able to work Fridays, Saturdays, and Sundays between 10am-8pm weekly, • At least 2 years of previous experience in the hospitality or food service industry is strongly preferred, • Performance background with at least 3 years of performance experience either professionally or in school, • Strong time management skills to prioritize tasks effectively, • Excellent customer service skills to provide an elevated dining experience for guests, • Exceptional communication skills to keep multiple teams up to date in fast-paced and changing environment, • Flexible scheduleShift:, • Day shift, • Evening shift, • Morning shiftApplication Question(s):, • Do you have FULL Weekend Availability to work (Saturday, Sunday)?, • Do you sing? Are you comfortable singing in a jazz style?Ability to Relocate: Powered by JazzHR wshRKXHtrm

Job Description At Sixty Vines, our chef-driven menus are inspired by the seasonal cuisine of the wine country, made with local ingredients, and brought to your table fresh from our open-scratch kitchen. Our knowledgeable staff can help you pair each dish with the perfect glass. Because food tastes better with wine. Want to learn more about what it's like to work at Sixty? Download the "1Huddle" app () and sign using the VIP code "BEHINDTHEVINES" to play a game and learn more! BENEFITS: • FLEXIBLE SCHEDULES, • 5 DAYS OF PTO (after 1 year and minimum avg. hours worked requirements are met), • INSURANCE AFTER 60 DAYS: Minimum average hours requirement must be met, • Provide friendly, efficient, knowledgeable, and helpful service of food and beverage following established quality and time standards., • Maintain a high awareness of cleanliness in the restaurant, onto only at the tables, but throughout its entirety., • Communicate with guests and coworkers in a positive, friendly, and hospitable manner., • Arrive on time for scheduled shifts, ready to work., • This always includes following proposer uniform guidelines. Those guidelines include an ironed shirt black apron, wrinkle-free black pants, slip-resistant shoes, and black socks. In addition, professional grooming standards must be met daily which includes professionally styled hair, limited jewelry, and natural makeup (when applicable)., • Assemble/disassemble workstation promptly., • Maintain cleanliness of station during shift; Stock and replenish, as needed. Maintain adequate levels of ice for drink preparation., • Observe all state and federal laws regarding the service of food and alcohol, including current Certifications., • Deliver food orders accurately., • Execute proper food placement and removal at all tables. - Bus and manicure tables throughout the restaurant., • Polish silverware and glassware, to ensure the restaurant is set up for success. - Communicate any questions, issues, or guest concerns to the management team., • Clean and maintain all equipment and utensils necessary for job performance. - Report any issues with equipment immediately to supervisor., • Communicate and work together with coworkers and management in a friendly and enthusiastic manner. Follow all checklists and perform all necessary tasks required of your position., • Be sure to follow all safety guidelines set out by the restaurant., • All bussers/food runners should have complete knowledge of the food and bar menu, as well as a complete understanding of host stand procedures and support staff procedures., • High School diploma or equivalent., • Must be able to read English., • Stand for long periods.- Lift a minimum of 50 lbs., • Properly use a knife and other equipment required to execute necessary tasks.- Properly utilize a tray to assist in delivering food and drink items to guests. Equal Opportunity Employer

Job Description Are you a hospitality enthusiast searching for a new experience in South Florida and have a love for genuinely exceeding expectations? Il Giardino Creperie at Mr. C Coconut Grove is looking to hire a Server who constantly attends to customers’ needs in a friendly, welcoming way while taking and delivering their orders quickly and accurately with excellent customer service. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A SERVER We are looking for a competent Restaurant Server to take and deliver orders. You’ll be the face of our restaurant and responsible for our customers’ experiences. Food server responsibilities include ensuring our tables are clean and tidy when guests arrive, presenting menus, and serving food and beverages. You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Provide friendly, courteous, and efficient service to all guests with making eye contact, smiling, and maintaining proper posture., • Take orders and serve food and beverage items to customers in a timely, enthusiastic and professional manner., • Listen and respond to inquiries using a positive, clear speaking voice., • Maintain extensive knowledge of the menu and offer suggestions of dishes in accordance to the guests’ preferences., • Able to safely transport hot and liquid items to and from the bar and kitchen areas., • Maintain a clean dining room area., • Anticipate and service the guests’ needs before requests are made., • Follow proper time and attendance and uniform procedures., • Able to ascertain a guest’s satisfaction and handle any problems which may arise and inform a Manager of the problem and how it was resolved. 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., • Upon employment, all employees are required to fully comply with Cipriani rules and regulations for the safe and effective operation of the facilities. Employees who violate organization rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS: In addition to the essential functions, this position may be required to perform a combination of the following supportive functions: • Respond quickly and properly in any restaurant 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 dining room., • The ability to perform other tasks or projects as assigned by Cipriani Management. SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Able to speak, read, write, and understand the primary language(s) used in the workplace., • Good communication skills, both verbal and written., • Able to learn and perform all essential job functions accurately and safely., • Knowledge of the menu and beverage list and the ability to communicate clear suggestions to the guests., • Knowledge of the city, particularly tourist attractions and the ability to communicate clear directions to these attractions and facilities., • Auditory and visual abilities to observe and detect signs of emergency situations. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Most work tasks are performed indoors. Temperature is moderated and controlled by facility environmental systems., • Able to stand and exert well-paced mobility for an extended period of time., • Able to lift up to 25lbs. and 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., • Verbal, auditory and visual interactions occur continuously in the process of communicating with guests, supervisors and other employees. QUALIFICATION STANDARDS: Education: High school or equivalent education preferred. Experience Required: Minimum one year serving experience required. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming: All Employees must maintain a neat, clean and well-groomed appearance per Cipriani standards. 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. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR vXMxFlcBm3

Job Description Overview Hard Rock International (HRI) is one of the most globally recognized companies with venues in over 70 countries spanning 265 locations that include owned/licensed or managed Rock Shops®, Live Performance Venues and Cafes. HRI also launched a joint venture named Hard Rock Digital in 2020, an online sportsbook, retail sportsbook and internet gaming platform. Beginning with an Eric Clapton guitar, Hard Rock owns the world’s largest and most valuable collection of authentic music memorabilia at more than 86,000 pieces, which are displayed at its locations around the globe. In 2022, Hard Rock Hotels was honored as the number one brand in Outstanding Guest Satisfaction for the second year in a row among Upper Upscale Hotels in J.D. Power’s North America Hotel Guest Satisfaction Study. This designation is the fourth consecutive year the iconic brand has been among top brands in this category. HRI is the first privately-owned gaming company designated U.S. Best Managed Company by Deloitte Private and The Wall Street Journal for the second year. Hard Rock was also honored as one of Forbes’ Best Employers for Women, Diversity and New Grads and a Top Large Employer in the Travel & Leisure, Gaming, and Entertainment Industry. In 2021, Hard Rock Hotels & Casinos received first place ranking in the Casino Gaming Executive Satisfaction Survey conducted by Bristol Associates Inc. and Spectrum Gaming Group for six of the last seven years. For more information on Hard Rock International, visit or shop.hardrock.com. Responsibilities The Server is responsible for taking the guests through the key phase of their Hard Rock experience. As a Hard Rock Cafe Server, you will be assuming the role of tour guide, communicator, decision-maker, entertainer, memorabilia curator and musician (at heart). • Taking guests’ orders., • Running food., • Handling cash & other forms of payment., • Making proficient sales transactions - using a point-of-sale system., • Properly checks I.D.s – for guests who appear to be under 30 years old., • Demonstrating responsible alcohol service., • Demonstrating impeccable product knowledge., • Suggestive selling - using proven techniques., • Answering questions - accurately and politely., • Satisfying any/all needs of the guests - regularly double checking back with guests throughout their experience., • Maintaining a clean & organized station – including pre-bussing & table maintenance., • Performing opening, closing & side duties – setting up/breaking down station, refilling condiments, cleaning ashtrays, etc., • Demonstrating knowledge of all table/station numbers., • Directing guests to areas & restrooms., • Creating memorable experiences., • Entertaining guests to create “Raving Fans.” This job description reflects the position’s essential functions; it does not encompass all of the tasks that may be assigned. Qualifications EXPERIENCE, EDUCATION, AND CERTIFICATIONS • High School diploma or GED equivalents., • Remaining calm in a hectic, fast-paced atmosphere., • Demonstrating a high level of organization, attention-to-detail and a sense-of-urgency., • Ability to move throughout the corporate office and cafes during visits (standing, walking, kneeling, bending) for extended periods of time., • Ability to sit for extended periods of time., • Ability to make repeating movements of the arms, hands, and wrists., • Ability to express or exchange ideas verbally and perceive sound by ear., • Manual dexterity, hand-eye coordination, and ability to work with hand above shoulders., • Ability to occasionally, regularly, frequently move objects (lift, push, pull, balance, carry) up to 10 pounds., • Ability to turn or twist body parts in a circular motion., • Ability to tolerate exposure to heat, cold, chemicals, and loud/noisy environment., • In some U.S. states, a legal minimum age is required to serve food & alcohol – check with the person interviewing you to ensure you meet these requirements., • Practicing all general safety standards., • Maintaining a well-groomed appearance (“having a plan”)., • Following all uniform guidelines., • Recycling products, where possible., • Maintaining HRC’s 5 core Values and Mission Statement., • Your Cafe may cross-train the Server and the Busser positions. This “Server Assistant” will become a rotated position for the Servers and only used during busy volume Please see the Busser job description.

Job DescriptionPOSITION PURPOSE: Service of food and/or beverage to include the order-taking and delivery of any food and/or beverage items. This task is to be handled in a friendly, courteous, helpful, timely and professional manner resulting in a very high level of guest satisfaction. EXAMPLES OF DUTIES: ESSENTIAL FUNCTIONS: • Check station before, during and after shift for proper set-up and cleanliness., • Greet the guests in a friendly and courteous manner and explain any specials and/or restaurant promotions for guest awareness., • Record the details of the order from the guests, upsell, repeating the order to the guest to check for accuracy., • Input the order into the Point of Sale computer in exact compliance with department protocol in order to inform the kitchen of the relevant details in the order being placed., • When complete, retrieve order from kitchen, confirm its accuracy, lift and deliver to guest along with appropriate condiments., • Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests., • Replenish beverages as necessary and check with guests for overall satisfaction., • Market and serve upon request any dessert items or specialty beverages., • Monitor guest satisfaction and present check. Process check per hotel procedures., • Communicate with kitchen chefs and abide by their rules, guidelines and requests. OTHER: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the hotel. Regular attendance in conformance with the standards, which may be established by Doral Golf Resort & Spa from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as a result there will be times when our associates in the Operation will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the manager is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Perform any general cleaning tasks using standard hotel cleaning products as assigned by supervisor to adhere to health standards., • Supplement the bussers/food runners in transporting food from the kitchen, setting and clearing buffet; setting, clearing and resetting the tables., • Perform all assigned side work to include replenishing condiments and restocking side stands., • Perform other duties as requested, such as answering telephone and taking room service orders, handle special guest requests, and greet and seat guests according to Trump National Doral-Miami guidelines., • Attend required meetings and contribute to the educational and communication processes., • Must adhere to all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests to insure all laws are being followed. PHYSICAL REQUIREMENTS: Frequency Key: Rare, Occasional, Frequent, Constant for lifting enter estimated lbs at 10, 25, 50, and 50+. Physical Activity Frequency Sitting Rare Walking, climbing stairs Constant Crouching/Bending/Stooping Occasional Reaching Constant Grasping Constant Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying (# lbs) – 10-40 lbs. Frequent Travel Rare OTHER DUTIES: Assimilate into Trump National Doral-Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: • Safety Shoes (slip resistant) preferred, • Use of gloves (latex, vinyl, plastic), • Apron Associates will be trained in the proper use and care of assigned PPE. The hotel provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. QUALIFICATION STANDARDS: EDUCATION High School graduate or equivalent preferred EXPERIENCE Prefer one year previous serving experience. Prior hospitality experience preferred. LICENSES OR CERTIFICATES Food Handler Certification; Responsible Vendors Training; CPR Training preferred GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). OTHER Additional language ability is preferred, Spanish in particular. Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionPOSITION PURPOSE: Set up of Catering Events & Banquet rooms; serve food and beverages in a friendly, courteous and professional manner according to Trump National Doral - Miami ’s high standards of service. EXAMPLES OF DUTIES: • Lift, push and pull Banquet equipment to the assigned work area, • Polish and clean all necessary service items, • Greeting guests immediately in a sincerely warm, friendly manner, • Provide prompt, courteous and efficient food and beverage service, • Effectively handle guest concerns and advise the Captain/Banquet Manager of any deficiencies, • Perform all assigned side work tasks regularly to the satisfaction of the Captain ESSENTIAL FUNCTIONS: Set up banquet room as instructed by Banquet Leader to include linen, service-ware and glassware. • Attend roll call meetings before events to learn function particulars, including guest and resort expectations., • Greet guests and respond to requests in a friendly and courteous manner., • Serve food and beverages in the order and to the expectation of the Banquet Leader to ensure consistency throughout the banquet. Promptly bus dishes as guests complete each course and/or meal at the end of the meal and function., • Replenish beverages as necessary, and check with guests for overall satisfaction., • Once banquet is complete, reset banquet room according to Captain's specifications to ensure the readiness of the room for the following function. Other: Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Doral Golf Resort & Spa from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in, a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our associates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the resort. • Perform all assigned side work to include replenishing condiments and restocking banquet shelves with supplies., • Perform general cleaning tasks using standard resort cleaning products, as assigned to adhere to health standards., • Abide by all State, Federal and Corporate liquor regulations pertaining to serving alcoholic beverages to minors and intoxicated guests. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. • Must have basic knowledge of food and beverage preparations, service standards, guest relations and etiquette. • Knowledge of the appropriate table settings and service ware., • Ability to comprehend and apply written product labeling instructions to enable the safe application of products and processes within the resort., • Ability to remember, recite and promote the variety of menu items., • Ability to accurately describe all menu items, including ingredients on the BEO, • Ability to transport up to 50lbs. through a crowded room on a continuous basis throughout the shift., • Ability to operate beverage equipment, eg., coffee maker, iced tea machine, espresso machine. PHYSICAL REQUIREMENTS: Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours Physical Activity Frequency Sitting Rare Walking Constant Climbing stairs Frequent Standing Constant Crouching/Bending/Stooping Constant Reaching Constant Grasping Constant Pushing/Pulling Frequent Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Occasional Taste Never Lifting/carrying (#50 lbs) Occasional Travel Never OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: QUALIFICATION STANDARDS: Education: Any combination of education, training or experience that provides the required knowledge, skills and abilities. Grade school education preferred. Experience: No prior experience required. Prior hospitality experience preferred. Licenses or certificates: ServSafe Food Handlers Certification required. Alcohol Compliance Responsible Vendors Certificate required. CPR Certification and/or First Aid Training preferred. Grooming: All associates must maintain a neat, clean and well groomed appearance (specific standards available). Trump National Doral Miami participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee’s Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Job DescriptionDescription: Job Title: Assistant General Manager Reports To: General Manager Department: Operations Employment Type: Salaried, Exempt About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities Operational Leadership Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events). Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements. Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment. Ensure facility readiness, cleanliness, maintenance follow-up, and adherence to health, safety, and labor regulations. Sales & Brand Growth Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives. Support local marketing activations, community outreach, and guest recovery that builds loyalty. Monitor guest feedback platforms, address trends with action plans. Financial Performance Support P&L management with the GM: weekly tracking, forecasting, and variance analysis. Optimize labor through smart scheduling, productivity targets, and in-shift deployment. Partner with Culinary/Beverage on inventory accuracy, COGS controls, and waste reduction. Team Leadership & Development Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains. Deliver ongoing training and coaching (service, systems, compliance, product knowledge). Conduct performance check-ins, document feedback, and support progressive discipline when needed. Foster an inclusive, accountable, and learning-focused culture aligned to JAG values. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Lead service line-ups/pre-shift communications; calibrate standards across FOH stations. Resolve guest issues promptly with empathy and sound judgment; follow through on recovery. Project Support & Openings Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution. Contribute to opening playbooks, training plans, and readiness checklists as assigned. Requirements: Required Qualifications 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred. Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance. Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Proven ability to coach, give feedback, and develop supervisors and hourly talent. Excellent communication, professionalism, and conflict-resolution skills. DOH/Health & Safety, alcohol service, and labor compliance familiarity. Wine/spirits and culinary knowledge to support menu guidance and sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Stand and walk for extended periods (up to 8 hours). Lift/push/pull up to 30 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionAbout MIKA MIKA, by acclaimed Chef Michael White, is a sophisticated fine dining destination in Coral Gables, blending world-class Italian cuisine with refined hospitality. Our mission is to deliver an elevated guest experience through exceptional food, thoughtful wine and beverage programs, and seamless service in a vibrant yet elegant setting. Position Overview The Assistant General Manager (AGM) will support the General Manager in overseeing all front-of-house (FOH) operations, ensuring the highest standards of service, hospitality, and guest satisfaction. This role requires a passionate, hands-on leader with strong organizational skills, an eye for detail, and the ability to inspire and guide a high-performing team. The AGM will play a key role in staff development, service execution, and day-to-day operational excellence. Key Responsibilities * Leadership & Team Management * Assist the GM in leading, mentoring, and motivating the FOH team, fostering a culture of accountability, professionalism, and hospitality. * Conduct daily pre-shift meetings and support ongoing training initiatives. * Assist with scheduling, staffing, and labor cost management. * Service & Guest Experience * Ensure seamless execution of service while maintaining MIKA’s elevated hospitality standards. * Act as a visible floor presence, engaging with guests and anticipating their needs. * Manage guest relations, responding promptly and effectively to feedback. * Operational Excellence * Oversee daily FOH operations, ensuring readiness for service, cleanliness, and compliance with health and safety regulations. * Collaborate with the GM on developing and implementing SOPs to ensure consistency. * Assist in monitoring budgets, financials, and P&L performance. * Beverage & Culinary Collaboration * Partner with the Beverage Lead and Sommelier to enhance the wine and cocktail program. * Work closely with the culinary team to ensure menu knowledge and proper execution of service standards. * Administration & Reporting * Support in managing payroll, inventory, and purchasing. * Assist in maintaining accurate records of labor, revenue, and operational reports. * Contribute to marketing and promotional initiatives as needed. Qualifications * Minimum 3–5 years of progressive management experience in fine dining or luxury hospitality. * Strong leadership, communication, and interpersonal skills. * In-depth knowledge of service standards, wine, and beverage programs. * Proven ability to manage financial performance and achieve operational goals. * Bilingual (English/Spanish) preferred. * Flexible availability, including evenings, weekends, and holidays. Compensation & Benefits * Competitive salary + performance-based incentives. * Health, dental, and vision insurance. * Paid time off and dining privileges. * Opportunities for growth within the Michael White Hospitality Group. Powered by JazzHR MshoBOa1tG

Job DescriptionInsomnia Cookies is looking for strong management to join our team at the Miami, FL (Wynwood) location. We are seeking a hospitality focused individuals looking to join a fun, entrepreneurial and rapidly growing company, in a role that offers great training & mentorship, professional growth/quick advancement opportunities and achievable sales success! Comp & Sweet Position Perks:· a competitive base salary + monthly bonus compensation package.· a $50.00 per month cellphone data plan stipend.· excellent comprehensive benefits coverage that includes medical, dental, vision & pet insurance plans.· 401K with contribution match.· 2 weeks paid vacation, 2 Insomnia Personal Days of Wellness paid, paid sick leave.· Enrollment in our Cookie College learning/training platform.· free cookies, awesome swag and so much more! Job Duties & Position Focus:· Hire, coach and develop a diverse part-time hourly staff that includes Shift Leaders, Cookie Crew and Delivery Drivers.· Lead service components including stellar food quality, engaging customer service, employee friendliness, and store cleanliness, through the team.· Establish a strong culture of excellence that prioritizes cookie quality, customer service, and sales performance, while also supporting personal growth and opportunity for all team members.· Manage and audit inventory to maintain proper controls.· Create and execute fun, local marketing drops.· Create and drive in-store recognition programs/contests. What we seek:· 3+ years of management/leadership experience in a restaurant or retail establishment· Availability to work 2-3 mid-to-late shifts throughout the latter part of the week (Thurs- Sun) · Benevolent leadership style with a player-coach mentality when it comes to day-to-day management of the business· An innate sense of true hospitality and ability to deliver exceptional customer service to all of our guests· A solid technical acumen regarding restaurant/retail business software, proficiency with MS Outlook, Excel, MS Teams and prior experience hiring employees using an Applicant Tracking System· Familiarity with using commercial convection ovens - a plusAbout us:Insomnia Cookies was founded in a college dorm room by then-student, Seth Berkowitz. Fast forward 20 years and so... many....cookies... later, our innovative bakery + delivery concept has become a cult brand known for its rabid following of cookie lovers who crave Insomnia’s warm, delicious delivery all day and late into the night. With an expanding footprint of over 300 stores globally, an experiential, “sweet-easy” concept as the brand’s flagship in Philadelphia, Pa. (where Insomnia Cookies is headquartered), and a rapidly-growing nationwide shipping and gifting portfolio... Insomnia Cookies is revolutionizing the cookie game by truly "Imagining What’s Possible"!

Job Description The role… At Soho House, the Assistant General Manager (AGM) is responsible for supporting all aspects of the business in conjunction with the property General Manager. The AGM oversees service standards, operational efficiency, member/guest experience, staff retention and optimal profit is met at a Soho House & Co. property. Including day-to-day staff management, an Assistant General Manager is also an ambassador for the Soho House brand and fully embraces our ethos, support staff, member and guest experience. As an Assistant General Manager, you are an influential leader and strategic business partner to all departments that tell our story, deliver service, create culture, maximize profits, support operations, and member / guest satisfaction. The Assistant General Manager works very closely with internal and external stake holders to ensure optimal experience is a result of unforgettable moments through staff, food, drink, events and amenities. A successful Assistant General Manager will collaboratively partner with the General Manager to develop goals and actionable items required to optimize performance and profitability. Main Duties • Strategic business partner and influential leader who communicates effectively with internal and external stake holders by assessing business objects and delivering an elevated, approachable and profitable experience that is consistent and regularly assessed for improvement and innovation, • Work closely with General Manager to assess and develop operational goals based off weekly, daily and quarterly business performance reviews, • Execute action plans on time and budget to support business improvements and focus on optimizing profit, minimizing margins and promote exceptional experience(s) for member, guest, staff, • Adhere to Soho House & Co company policies for food safety, allergy procedure and creating an overall safe and inviting space for members, guests, staff by partnering with Health & Safety leaders and following local, government and regional compliance and abiding by legal standards, • Collaborative partner to all leading Head Office business functions to drive effective process and implement innovative opportunities that efficiently drive sales and staff/member retention through HR, Recruitment, Learning & Development, F&B/Operations, Marketing, PR, Social, Events & Programming, Finance, Housekeeping and Facilities, • Influential leader and decision maker that supports, guides, develops and implements policies, procedure and systems to improve business operations, service, retention and over all experiences that have been outlined by local General Manager, • At least 7-10+ years managing high-volume Food and Beverage (F&B) and experience managing operations specific to; Front Office, Rooms, Housekeeping, Maintenance and Reservations, • Understand, maintain, and enforce local and government regulated food safety, risk prevention, fire prevention and emergency procedures to ensure the safety of all staff and guests, • Assist with interviewing all new and prospective hires (internal/external) and adhere to P&D policies while positively provide support to the team in terms of growth, development and success planning, • Monitor, assess, report and develop action items to support service trends, guest/member/staff surveys, • Innovator and influencer with previous experience managing F&B operations that focus on service and providing top quality experiences through food and drink., • Creative and analytical thinker who encompasses strong business aptitude is driven by results and guest satisfaction. Naturally hospitable, • Must be able to seize, grasp, turn and hold objects with hands., • Must be able to make periodical fast paced movements are required to go from one part of the property to others., • Must be able to move, pull, push, carry or lift at least 30 pounds., • Must be able to occasionally kneel, bend, crouch and climb is required., • Must be able to perform physical activities such as lifting, cleaning, and stooping. Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Health Care + 401K: Full time employees are eligible for full benefits; Medical, Dental & Vision as well as Retirement fund with a 2% match, • Paid Time Off: Full- Time Employees have sick day's + vacation days, • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically, • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability, • Learning & Development: An extensive range of internally and externally run courses are available for all employees., • Cookhouse & House Tonic: Celebrating our passion for food and drink. Check out our monthly calendars and get involved in trips, training's and events. Available to all., • Team Events: From fitness sessions to cinema screenings and art classes, each month we hold a series of fun events which you can sign up to., • Team Meal: Whilst on duty in our Houses & Restaurants you will be provided with a substantial meal free of charge.

Job Description The Betsy, located on South Beach’s iconic Ocean Drive, is considered one of the country's premier independent boutique hotels. Family owned and operated, it is steps from the beach and in the heart of the most exciting neighborhood in America. Its ownership family works actively with all the members of the extended Betsy team to curate every aspect of the hotel and guest experience, and The Betsy’s CEOs (Canine Executive Officers), golden retrievers Betsy and Rosa, welcome every guest. Beyond its 130 elegant guest rooms and suites, the property boasts multiple restaurants by acclaimed Chef Laurent Tourondel as well as a spectacular array of common spaces: the Piano Bar with exceptional live jazz nine times a week, roof decks and terraces with panoramic ocean and skyline views (including a rooftop pool and bar suspended in mid-air), a coffee bar and gallery space home to just some of the hotel’s permanent and rotating art exhibitions, a library open 24/7, and a beach-facing front terrace with the best outdoor dining setup in greater Miami. The Betsy’s Writers’ Room, just one example of the ownership family's commitment to the arts, has hosted over 1,000 writers-in-residence. Above all, The Betsy is a haven for discerning travelers seeking luxury of experience and transcendent service. We’re looking for the best and brightest in every field related to who we are and what we do. If you have a passion for any element of The Betsy’s DNA — whether commitment to excellent service, great food, creative arts, music, or simply an appreciation of The Betsy’s unique brand of understated, experiential luxury hospitality — we want to hear from you. Job Summary: Directly supervise and coordinate activities of workers engaged in preparing and serving food in The Alley restaurant. Duties and Responsibilities: • Perform various financial activities, such as cash handling, deposit preparation, and payroll., • Compile and balance cash receipts at the end of the day or shift., • Keep records required by government agencies regarding sanitation or food subsidies., • Investigate and resolve complaints regarding food quality, service, or accommodations., • Maintain food and equipment inventories, and keep inventory records., • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner., • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance dining facilities., • Establish standards for personnel performance and customer service., • Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary., • Greet guests, escort them to their seats, and present them with menus and wine lists., • Schedule service staff hours and assign duties., • Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control., • Organize and direct worker training programs, resolve personnel problems, and evaluate employee performance., • Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety., • Monitor employee and patron activities to ensure liquor regulations are obeyed., • Take dining reservations., • Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs., • Microsoft Office Suite, • Groups and Events database software – Tripleseat and CVENT, • PMS – Opera Cloud, • POS – Micros, • Guest Service Management System – HotSOS, • HRIS and Payroll – ADP TotalSource, • Google Suite, • Procurement Software – iBuy Efficient by Avendra, • Craftable Qualifications: • High school graduate or equivalent. A hospitality or culinary arts degree is preferred., • A minimum of 2 years of supervisory experience in food service, preferably within luxury hotels and / or restaurants., • Must be able to speak, write and understand English. Ability to communicate in Spanish and / or Haitian Creole desirable., • Proper industry work experience, demonstrating progressive career growth and a pattern of exceptional performance., • A professional attitude is required., • Ability to work independently and as a member of various teams and committees., • Excellent time management skills., • Proven track record of team management, organizational and coaching skills to adapt communication style to suit different audiences, such as effectively communicating with supervisors, coworkers, public, etc., • Customer Service - Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction., • Ethics - Treats people with respect; Keeps commitments; inspires the trust of others; Works with integrity and ethically; Upholds organizational values., • Adaptability - Adapts to changes in the work environment; Manages competing demands; Changes approach or method to best fit the situation; Able to deal with frequent change, delays, or unexpected events., • Dependability - Follows instructions, responds to management direction; Takes responsibility for own actions; Keeps commitments; Commits to long hours of work when necessary to reach goals; Completes tasks on time or notifies appropriate person with an alternate plan, • Leadership - Exhibits confidence in self and others; Inspires and motivates others to perform well; effectively influences actions and opinions of others; Accepts feedback from others; Gives appropriate recognition to others., • Teamwork - Balances team and individual responsibilities; Exhibits objectivity and openness to others' views; Gives and welcomes feedback; Contributes to building a positive team spirit; Puts success of team above own interests; Able to build morale and group commitments to goals and objectives; Supports everyone's efforts to succeed., • Quality - Demonstrates accuracy and thoroughness; Looks for ways to improve and promote quality; Applies feedback to improve performance; Monitors own work to ensure quality. Physical Demands and Work Environment: • Continually required to stand, • Continually required to walk, • Occasionally required to sit, • Continually required to utilize hand and finger dexterity, • Continually required to climb, balance, bend, stoop, kneel or crawl, • Continually required to talk or hear, • Continually work near moving mechanical parts, • Occasionally exposure to extreme heat or cold (non-weather), • While performing the duties of this job, the noise level in the work environment is usually moderate, • The employee must occasionally lift and /or move more than 50 pounds / continually lift and / or move up to 20 pounds, • Specific vision abilities required by this job include: Close vision; Distance vision; Depth perception and ability to adjust focus The Betsy – South Beach is an equal opportunity employer, harassment-free and a drug-free workplace. We evaluate qualified applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, and other legally protected characteristics.

Job Description Who We Are: Playa Bowls is New Jersey’s Original Acai Shop™, and our mission is to bring super fruit bowls to the masses using only the freshest, highest quality ingredients while providing a fantastic in-store brand experience. What began as a pair of blenders, a patio table, and a fridge has flourished into a 200-unit operator and franchisor of the leading fast casual restaurant concept. What We Offer: • Competitive pay: We offer competitive base pay and a great bonus program!, • Advancement Opportunity: Our Playa Bowls training program will allow you to develop your skills and grow in your career!, • Fun Environment: We are always dancing, smiling & having lots of fun!, • Playa Discounts: Free food on each shift and 30% off when not working! Who You Are: You’re a positive and enthusiastic people-person, who may just so happen to have a passion for fruit, superfoods, and all things healthy! As the General Manager, you will be doing a variety of tasks include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. If you enjoy fast-paced environments, career growth, entrepreneurial thinking, innovation, and an occasional silly food pun, we want you! What You’ll Do: • Check products to ensure consistency, palatability, and flavor conformity., • Investigate and resolve complaints regarding food quality, service, and accommodations., • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity., • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented up to Company standards., • Monitor budgets and timesheets., • Schedule staff hours utilizing appropriate systems/software and assign duties to ensure economical use of food and timely preparation., • Monitor compliance with health and fire regulations regarding food preparation and serving and building maintenance in lodging and dining facilities., • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate., • Establish and evaluate standards for personnel performance and customer service., • Review work procedures and operational issues to determine ways to improve service, performance, or safety., • Perform some food preparation or service tasks such as clearing tables, re-stocking, and serving food and beverages when necessary., • Maintain food and equipment inventories and keep periodic inventory records., • Organize and direct worker training programs, resolve personnel matters, hire new staff, and evaluate employee performance in dining facilities., • Order and purchase equipment and supplies., • Assess staffing needs, and recruit staff using ADP Recruitment platform., • Arrange for equipment maintenance and repairs and coordinate a variety of services such as waste removal and pest control., • Utilize point of sale cash register. Count money and make bank deposits., • Fill out business or government forms, maintain records, reports, files and safety reports., • Adhere to Company opening and closing procedures and maintain accompanying records. What You’ll Bring: • Customer Service - Knowledge of principles and processes for providing customer service. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction., • Administration and Management - Knowledge of business and management principles involved in strategic planning, resource allocation, human resources modeling, leadership technique, production methods, and coordination of people and resources., • Supply Chain - Knowledge of raw materials, supply processes, quality control, costs, and other techniques for maximizing the effective supply and distribution of goods., • Personnel and Human Resources - Knowledge of principles and procedures for personnel recruitment, selection, training, compensation and benefits, labor relations and negotiation, and personnel information systems., • Sales and Marketing - Knowledge of principles and methods for showing, promoting, and selling products or services. This includes marketing strategy and tactics, product demonstration, sales techniques, and sales control systems., • Communication - Speaking to others to convey information effectively. Knowledge of the structure and content of the English language including the meaning and spelling of words, rules of composition, and grammar., • Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times., • Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions, or approaches for both current and future problem-solving and decision- making. Considering the relative costs and benefits of potential actions to choose the most appropriate one., • Mathematics - Using mathematics to solve problems., • Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action., • Equipment Maintenance - Performing routine maintenance on equipment and determining when and what kind of maintenance is needed., • Operation, Monitoring and Control - Controlling operations of equipment and systems. Monitoring equipment to ensure proper operation., • Operations Analysis - Analyzing operational needs of business and adjust accordingly. MISSION Inspire and support our communities one bowl at a time. VALUES Real Deal. Playa Passion. Powerhouse. Big Wave Chaser. Dawn Patrol

Job Description Job Summary All Chip City associates should be Courteous, Happy, Informative & Precise. General Managers are responsible for ensuring the proper and effective operation of their assigned retail store. This role requires individuals to oversee the day-to-day work and operations of lower-level employees to ensure adherence to organization guidelines. General Managers take on additional human resources duties such as recruiting, interviewing, and hiring new staff. This role also requires executing and implementing new company operational standards. We work as a team to accomplish our daily goals. Duties/Responsibilities: • Guides and motivates Counter Staff and Shift Leads in achieving set goals, • Trains, coaches, and develops team in Customer Service Standards, Baking/Barista Standards, Communication Skills, Business Goals, Operational Standards, Compliance, Safety Standards and more, • Identifies internal high potential talent and creates development plan, • Monitors and drives store sales and works toward meeting objectives, • Minimizes cost by reviewing payroll and inventory use, • Identifies and addresses problems with creative and practical solutions, • Addresses performance issues in a timely fashion, • Closely monitors inventory levels and order items accordingly, • Undertakes store administration duties such as creating schedules, validating payroll, calculating meal break compliance, processing bank deposits, and more, • Reports to the Regional Manager and Upper Management on issues and progress on a regular basis, • Collaborates with other General Managers to ensure operations are consistent across the brand, • Assists Upper Management on effective rollouts of new business initiatives, • Ensures compliance with company policies and operational guidelines, • Regularly audits stores to evaluate operations, standards, and efficiency of each area, • Proven leadership skills and the ability to effectively manage others, • Strong interpersonal skills with a proven ability to communicate across different levels of the organization, • Excellent organizational skills and an ability to create easy to follow guidelines for others, • Strong time management skills and ability to meet strict deadlines, • Great problem-solving skills and ability to solve in a timely manner, • Excellent verbal and written communication skills, • Ability to multitask and successfully switch between various tasks with ease, • Ability to maintain all safe food handling procedures and sanitation practices, • Knowledgeable about company’s products, services, and customer-related policies, • 4 years of leadership experience in the food industry, • High school diploma or equivalent preferred, • Food Protection Certification or be willing to complete (In Required Areas), • Prolonged periods standing, • Ability to navigate a bakery, stockroom, office, and lift up to 30 lbs., with or without reasonable accommodation, • Ability to perform repetitive movements over long periods of time, • Ability to work in a high-temperature environment with commercial ovens, • May need to work early mornings, nights, weekends, and holidays, • Quarterly Profit-Based Bonuses Eligible, • Medical, Dental, Vision, 401(k) benefits eligible, • Commuter benefits, • A free Chip City cookie and beverage each shift, • 50% Off Employee Discount Chip City opened its first store in 2017 in Astoria, Queens and is known for its delicious chewy on the outside and gooey on the inside 5.5-ounce cookies. We offer a weekly rotating menu, featuring over 50 flavors of cookies, including classic, seasonal and specialty varieties. Chip City has rapidly grown to over 20 locations across NY and NJ and is scheduled to open in many more states across the US. Chip City is inspired by fun, nostalgic flavors such as s’mores, peanut butter & jelly, hot fudge sundae, cinnamon roll, and much more. Enter any of our locations and be transported into a colorful cookie paradise.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA’s second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: We are looking for an experienced Director, Restaurant Operations to organize and oversee the daily operations of one of our restaurants. You will be the one to ensure that our business is well-coordinated and productive by managing its procedures and coaching its people. This is a very hands-on role within our organization. The area of responsibility for this role is very wide and thus requires thorough knowledge of various company processes. The ideal candidate must be competent and able to plan many kinds of operational activities. He/She must be an excellent leader who can discover the most efficient ways to run the business. The goal is to safeguard and augment the efficiency of the company’s operations to facilitate accelerating development and long-term success. This role reports to the CEO. RESPONSIBILITIES: • Must be a self-starter, must have analytical abilities and self-criticism., • High level of communication skills, • Will oversee multiple outlets within one venue or multiple venues., • Develop a set of management principles and accountability principles., • Create budgets along with finance dept and ways to manage these budgets., • Develop strategies and vision., • Communicate Company vision and mission., • Create a positive and respectful work environment., • Develop systems and processes., • Focus relentlessly on the customer., • Lead a team consisting of General Manager, Assistant General Manager, Floor Managers etc., • Be close to your KPIs: measuring financial performance, customer satisfaction, employee satisfaction, product satisfaction and other key indicators., • Extremely organized, professional, and efficient, • Operate with business transparency: open, honest, and aligned with core values and management/company culture., • Bottom-up management: Encourage creativity and proactivity and autonomy => leading to greater employee engagement and productivity and accountability., • A bottom-up approach emphasizes the fact that those who are out “in the field” every day can provide significant insights that management, from their perspective a bit higher up, might fail to notice., • Transparency & collaboration with a hands-on HR Team is a MUST! Please ensure that you give HR “visibility” into your property, and all allow them provide you guidance on best practices and mitigate potential legal claims., • Fostering a creative culture: More minds (often from dramatically different backgrounds and walks of life) can increase an organization's creative ideas. This can lead to new processes, products, and potential revenue opportunities., • Product driven – insuring tasting and product evaluations are happening daily. Inconsistencies must be disclosed., • Passion for providing top-notch hospitality to guests: operating at or above 4.6 stars Guest satisfaction (Food, service, and ambiance)., • Integrity to make the right decisions for the restaurant, staff, and guests. Honesty is the best policy and a nonnegotiable., • Confidence in your knowledge of the industry: The company must provide an annual restaurant/hospitality experience expenses budget per DOO to keep up to date with trends, ideas and constant inspiration and improvements., • Problem-solving and relationship-building skills., • Ability to strategize based on customer demographics., • Ability to manage multiple projects at once., • Ability to successfully train and coach a team: Training calendars, train the trainers., • Members and VIP driven operations: VIP treatment, recognition at the door, expedited services, developing relationships, connecting VIPs, VVIPS, and VVVIPs to VIP reservation line and VIP directors. (Facilitate reservations.), • Identify problems in the day-to-day operations and ways to fix them., • Manage day-to-day operations while also working toward long-term business goals., • Large emphasize on hiring, training, and staffing according to Payroll analysis and company requirements to maintain high guest satisfaction., • Identify profits and losses and operate within the parameters of budgets., • Daily communication across many teams (accounting, operations, human resources, and executive management), • Interview, hire, train and manage new supervisors and managers: Sourcing talents for your own business: use of LinkedIn, going to other restaurants., • Develop the team and provide paths for growth within the company., • Maintain company culture and staff morale., • Keep operations as streamlined as possible., • Understanding and management of operational standards (grooming, policies, and procedures)., • Understand key revenue drivers and identify any room for improvement., • Make decisions on how to operate the business from both a guest and financial standpoint., • Know how, when to use support center and various department heads to help you and your operation strive., • The “devil is in the details!” It is very important to be as efficient and decerning as possible. Setting the stage for a value-based culture: • Good: Organizational charts illustrate roles, reporting relationships and spans of control., • Better: Job descriptions summarize role expectations and standards for how work is performed., • Best: Corporate strategy cascades to department- and individual-level objectives. Define roles in the overall corporate success and empower employees to build a plan for execution. Taking these straightforward steps to creating a value-focused culture can help: • Deliver on strategic and financial objectives. Defining financial targets and a plan to achieve them is the starting point for sustainable value creation., • Attract and retain good employees. People like to be challenged, respected, and valued. A happy workforce will have buy-in and really care about business performance., • Build a company less dependent on you. REQUIREMENTS/QUALIFICATIONS: • A minimum of 10 years previous experience as a Senior GM or DOO in a fine dining/luxury, high volume, recognized dining, and cocktail bar/lounge venue setting., • Bachelor’s degree in business administration, hospitality or related field of study or any equivalent combination of education and/or experience is required., • Demonstrated experience managing a multi-use venue (multiple restaurants in one location)., • Must be detail oriented and possess effective communication and written skills., • State compliant food handling certificate & TIPS certification required., • Ability to multi-task., • Must be a team player., • Self-motivated and performance driven., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Maintain confidentiality of company information, • Ability to work a flexible schedule inclusive of weekends, holidays, am, and pm., • Must be able to travel among RDG properties and accept new assignments when necessary. Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Be able to reach, bend, stoop and frequently lift to 50 pounds., • Ability to be in warm (hot) weather conditions throughout shift (Pool and boat deck), • Workplace could be loud based on entertainment provided.

Job Description Position Summary: The Teacher Assistant (Floater) assists the teacher in conducting developmentally appropriate activities for children according to the Department of Children and Families, and Head Start/Early Head Start performance standards. Incumbent in this position demonstrates sensitivity to the service population’s cultural and socioeconomic characteristics. This position requires the individual to travel between multiple sites as needed to support the program. Duties and Responsibilities:  Work collaboratively with the Teacher to ensure the successful operation of a classroom.  Build and maintain a positive and effective line of communication with the Teacher Assistant, Education team, coordinators, other center staff and parents  Maintain children ration (1:10 for HS, 1:4 for EHS) and active supervision at all time including during inside and outside transition time and field trips.  Maintain the use of effective teaching making emphasize in nurturing and responsive practices, interactions, and environments that foster trust and emotional security; are communication and language rich;  Promote child critical thinking and problem-solving; social, emotional, behavioral, and language development  Provide supportive feedback for learning; motivate continued effort; and support all children’s engagement in learning experiences and activities.  Implement high-quality early learning experiences that are responsive to and build upon each child’s individual pattern of development and learning; Integrate child assessment data in individual and group planning  Assist in arranging the classroom-learning environment according to Head Start/Early Head Start performance standards, applicable regulatory bodies and changes it throughout the year to reflect children’s interest growth.  Ensure that all children are dropped off and picked up by parent/legal guardian or authorize person does not pose a risk and as indicated in child enrollment form and center’s card.  Follows the DCF, and Head Start/ Early Head Start performance standard guidelines and procedures in the administration of medicine and dispensation of first aid.  Visually assesses or screens general health condition of children at arrival time.  Maintain a safe, healthy learning environment.  Support the social and emotional development of children.  Refer to the appropriate service component of any child with suspected special needs, including accidents, unusual incidents, and child abuse and neglect within time frame.  Complies with USDA Food Program guidelines following record meal counts, recommended portions, family style serving, and menu/nutrition discussions and activities as well as involves parents in the development and implementation of healthy nutrition habits.  Assists in conducting and documenting parent/teacher conferences as per program guidelines and shares with parents happening that affect children on daily basis.  Assist in measuring weight and height of children two times a year and appropriately documents obtained measures.  Obtains written, parent signature for special events according to program policies.  Complete are required trainings as per Head Start/Early Head Start standards, funding, licensing and other trainings as requested by supervisor. Physical Demands:  Regular to frequent requirement, and as needed, to lift children (up to 50 lbs.), including bending, stooping, stretching, walking, squatting, pushing, pulling, kneeling, crawling, sitting on low chairs or on the floor.  The work is in a childcare setting. In order to conduct classroom activities and interact with children in a meaningful way, some physical exertion such as the following physical demands are required: o Noise level can be moderate to loud. o Detecting unsafe situations by sight or sound. o Moving quickly to intervene in unsafe situations. Educational & Experiential Requirements:  High School Diploma or GED or;  Have an associate or baccalaureate degree (in any area) or be enrolled in a program leading to such a degree.  Active National Child Development Associate Credential, or an active Florida Child Care Professional Credential (FCCPC) preferred.  45 hours of childcare training from the Florida Department of Children and Families (FDCF) required.  Supervised teaching experience is preferred. Other:  Work a flexible schedule as required.  Other related duties as necessary to ensure the smooth running and efficiency of Easter Seals South Florida as a whole.  Successful completion of background process which includes Local background check, Level 2 clearance (FBI, FDLE), clear TB test, medical clearance, drug test and reference checks.  Adhere to the use of Universal Health & Safety Precautions as applicable