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  • Receptionist
    Receptionist
    2 days ago
    $18–$25 hourly
    Part-time
    Manhattan, New York

    NYC Violin Studio (Chelsea) Part-Time Receptionist with Room to Grow NYC Violin Studio is a warm, independent music studio in the heart of Chelsea, and we're looking for a genuinely personable, organized, and reliable person to be the friendly face of our front desk and the right hand to our owner. Our students are mostly adults pursuing a lifelong dream of learning the violin, and the person at our front desk plays a real part in making that experience feel welcoming and encouraging. If your happy place is in interacting with artistic people, love a creative and community-driven environment, and take pride in keeping things running smoothly, you'll fit right in here. What you’ll do: Greet incoming students and mark attendance Ensure private students are scheduled out for their next 4–8 weeks of lessons (in Acuity Scheduling) Ensure group class students are booked out at least 4 weeks ahead so group classes stay full Print music for group classes, and for private teachers as needed Schedule and reschedule students as needed so their progress stays consistent Answer lesson inquiries from walk-ins, email, text, and phone, and sign up new students Light retail duties - ring up students occasionally for retail items Promote social events and special classes to students in person Collect cash and card payments for lessons and merchandise Contact past students to schedule them for more lessons Provide light support to the owner — organizing, following up, keeping things on track Occasionally lend a hand with our websites and tools (we use Kajabi) Keep the studio tidy and welcoming (light cleaning, tidying) As the role grows, you may help with ordering and restocking retail items The main purpose of your job is to keep the classes and private teacher’s schedules full, so that the studio remains productive and viable for all. Who you are Warm, personable, and genuinely enjoys connecting with people. If people often ask you why you’re always smiling, you’ll fit in great here Experienced and dependable. You are the lynchpin of communications. Reliability is everything. Organized and detail-oriented, able to keep track of many small things Comfortable with computers and apps, and a quick, willing learner. We use tools like Acuity, Kajabi, and Canva, and we're always happy to walk you through anything Excellent communicator, in person and in writing, with staff and clients Self-directed and proactive, with a habit of looking ahead and flagging things early A love of music, the arts, or small independent businesses is a real plus Being able to read at least some sheet music is a plus, but not a requisite Schedule Mon 3–9pm (5.25 - 5.5 hrs w/ meal break) Tue 3–9pm (5.25 - 5.5 hrs w/ meal break) Wed 3-9pm (5.25 - 5.5 hrs w/ meal break) Thur 3-9pm (5.25 - 5.5 hrs w/ meal break) Saturdays 10am–5pm (6.25 - 6.5 hrs w/ meal break) Total weekly hours 27.25-28.5 Plus occasional Sundays (roughly 4–6 times a year) for studio events. When You Would Start: Immediately. Pay & benefits $18–25/hour, based on relevant experience Raise schedule as follows: First 2 weeks: Training Rate Up through 3 months from start date: Performance review and raise as appropriate Up through 6 months from start date: Performance review and raise as appropriate At the 2 year mark: Performance review and raise as appropriate Annual performance review and raise potential. Paid sick leave (1 hr for every 30 hrs worked, capped at 40) Unpaid sick leave (32 hours) Paid time off (1 week) Unpaid time off (1 week) W2 employment Additional Perks: Free access to all our group classes as long as your post is covered. Use of our practice rooms during off-hours Access to a large library of paid sheet music resources Staff discount on retail If you are a musician, Gig referrals and opportunities to pick up extra paid work If you're a musician who teaches an instrument an instrument other than a string instrument or piano, you're welcome to keep any student leads that come your way Room to Grow: This position has potential for growth. You will be starting off as a part-time Receptionist. If all goes well, your position will grow in hours, and eventually lead to a new manager position. As Studio Manager, you'd take on more ownership of the studio's daily operations — overseeing staff scheduling and retail ordering, coordinating with our teaching staff, and helping keep everything running so the studio can keep growing. It's a role for someone who wants to grow with us and eventually run the day-to-day. About Me: My name is Antoinette, and I own and run the studio. I have a some administrative staff, and several teachers. We previously had two part time receptionists. One graduated school and the other just got his dream job managing an orchestra at a university. I am shifting gears a bit and changing this role to being held by just one person with all the hours. Any shifts you need to miss due to vacation, personal days or illness, I will cover personally. I have been teaching violin for 15+ years and I have grown the studio from just myself, up to one other teacher, up to a total of 11 employees. We are currently going through a seasonal shift, coming out of summer and into the new school year. When I interview you, I will make sure not only that you are qualified, but that this role and salary are a good fit for you. It’s important to me that you feel satisfied with your role and that this job is contributing to your well-being in life. Our clients are warm, friendly people, and I would personally love to do this job myself, and would do this job if I weren’t teaching. In exchange for a warm work environment , all I really need is for you to be reliable with the schedule, be present 95% of the time. The rest, I can train you on. To apply Send a short note telling us a bit about yourself and why this role speaks to you, along with your résumé. We read every application and reply to candidates who feel like a strong fit.

    Immediate start!
    No experience
    Easy apply
  • HANDS-ON KITCHEN MANAGER & RESTAURANT OPERATOR
    HANDS-ON KITCHEN MANAGER & RESTAURANT OPERATOR
    10 days ago
    $18–$25 hourly
    Full-time
    Canarsie, Brooklyn

    Frank’s Pizza & Halal Grill — Canarsie, Brooklyn Full-time • Long-term opportunity • Immediate start Starting pay: $18–$25 per hour based on demonstrated ability, plus applicable overtime and eligibility for 5%–20% of verified monthly operating profit We are seeking an exceptional, highly experienced restaurant professional to take responsibility for operating and rebuilding an established pizza and halal restaurant. We are willing to pay top money for top-level ability. However, top pay must be demonstrated through actual performance—not only promised during an interview or written on a résumé. The right person will begin at a rate based on experience and performance during a paid evaluation period. Someone who proves they can truly organize, improve and operate the business can quickly advance toward the top of the pay range and qualify for monthly profit sharing. This is a hands-on position This is not an office-management job. You will not be sitting around watching employees or only giving instructions. You must be ready to put on an apron, get down and dirty and work beside the pizza man every day. At the beginning, the restaurant will operate with two main workers: • One experienced pizza man, • One hands-on kitchen manager and operator The business cannot currently support separate cashiers, cleaners, dishwashers, prep cooks or assistant managers. Until the restaurant grows, the person hired must personally help cook, prep, clean, wash dishes, handle customers, answer phones, pack orders and manage the daily operation. As sales and profitability improve, additional staff can be added where financially justified. What you will handle You will take responsibility for the restaurant from A to Z, including: • Cooking and managing the halal kitchen, grill, fryer, pasta, wings, sandwiches, burgers and other menu items, • Learning the pizza station and assisting when necessary, • Completing daily food preparation, • Checking sauces, meats and prepared foods for freshness before service, • Preventing expired or spoiled food from reaching customers, • Making sure every dish tastes and looks consistent, • Handling counter customers and telephone orders, • Accepting, preparing, packing and checking online orders, • Washing dishes, cleaning equipment and maintaining clean work areas, • Opening and closing the restaurant, • Receiving and organizing vendor deliveries, • Counting inventory and ordering food and supplies, • Managing customer complaints professionally, • Maintaining food-safety and sanitation standards, • Solving daily problems without calling the owner over every small decision Build the complete restaurant system The restaurant needs someone who can create and maintain: • A complete recipe book, • Exact ingredients, measurements and portions, • Cooking instructions, times and temperatures, • Daily and weekly prep books, • Production sheets, • Portion-control charts, • Opening and closing checklists, • Daily, weekly and monthly cleaning schedules, • Temperature and food-safety logs, • Waste and spoilage logs, • Inventory sheets, • Ordering and receiving procedures, • Food-labeling, dating and expiration systems, • Employee training manuals for future staff Nobody should be guessing. Every product must be prepared according to a written standard, and every dish should taste the same each time it is ordered. Delivery platforms You will oversee Uber Eats, DoorDash, Grubhub, Slice and other approved platforms, including: • Correcting menus, prices, descriptions and item availability, • Making sure orders are accepted and prepared promptly, • Checking every order before it leaves, • Handling missing items, cancellations, refunds and complaints, • Improving preparation and delivery times, • Improving online ratings and customer satisfaction, • Helping resolve account and payout problems, • Making sure online customers receive the same quality as walk-in customers Advertising and growth You will also help grow the restaurant by: • Creating profitable specials and family packages, • Improving menu pricing and descriptions, • Promoting catering, • Posting basic social-media content, • Arranging quality food pictures, • Coordinating advertisements and promotions, • Reaching local schools, businesses and community organizations, • Increasing walk-in, pickup, delivery and catering sales, • Tracking which promotions produce profitable results, • Improving or removing weak menu items, • Helping extend operating hours when demand, staffing and profitability support it You do not need to be a professional graphic designer, but you must take responsibility for making sure promotions and advertising are completed consistently. Financial and inventory responsibility You will help control: • Food cost, • Portion sizes, • Inventory, • Waste and spoilage, • Vendor purchases, • Refunds and credits, • Receipts and invoices, • Daily and weekly reporting, • Unauthorized spending and theft The manager must provide the owner and accountant with complete access to sales, purchases, delivery-platform statements, invoices and operating records. Good-faith mistakes must be reported and corrected immediately. Theft, concealed sales, intentional falsification or deliberate manipulation of records will end the employment and profit-sharing arrangement. The owner will pay for approved repairs to the restaurant and existing equipment. Approved repairs will not reduce the manager’s earned profit-share calculation. Who we need The right candidate must: • Have proven restaurant-management or kitchen-leadership experience, • Be able to cook professionally, • Be ready to work hands-on throughout the shift, • Be willing to cook, prep, clean, wash dishes and handle customers, • Be comfortable working as part of a two-person main team initially, • Understand food safety, food cost, inventory and waste control, • Be dependable, honest, organized and hardworking, • Know how to build systems instead of relying on guesswork, • Communicate firmly and professionally, • Be available for nights, weekends and busy periods, • Be physically capable of working in a busy kitchen, • Be willing to learn pizza production, • Solve problems independently, • Want a serious, long-term opportunity, • Treat the restaurant with an owner’s mindset We are not looking for somebody who plans to stay for a few months. We want someone capable of helping operate and grow this restaurant for many years. Compensation and growth Starting pay: $18–$25 per hour based on demonstrated experience and performance. • Paid working evaluation, • Applicable overtime paid, • Fast advancement available for exceptional performance, • Profit sharing is additional compensation and does not replace regular wages, • No financial investment is required from the candidate, • The owner provides the business, equipment, inventory, approved repairs and operating capital The first 60 days will be a paid evaluation and system-building period. After successful completion, the manager may qualify for: • 5% of verified monthly operating profit: Core systems are completed, food is consistent, sanitation is maintained, delivery platforms function properly and the restaurant is profitable, • 10%: Food cost, waste, customer-service and operating targets are met, and sales show measurable improvement, • 15%: Stronger profit targets are reached, complaints decline and the restaurant requires limited daily owner involvement, • 20%: Strong profitability, consistent food, dependable operations and accurate records are maintained for three consecutive months with minimal owner involvement Existing business debt, owner withdrawals, owner compensation, personal expenses and approved repairs will not reduce the manager’s profit share. This is an employee management position with performance-based profit sharing. It does not initially include legal ownership or equity. To apply Send a serious message answering: 1. How many years of restaurant and kitchen-management experience do you have?, 2. What foods can you personally cook?, 3. Do you have pizza experience?, 4. Have you created recipe books, prep systems or training manuals?, 5. Do you understand food cost, inventory and waste control?, 6. Have you managed restaurant delivery platforms?, 7. Do you have experience with promotions or advertising?, 8. Are you willing to personally cook, prep, clean, wash dishes, handle customers and manage orders?, 9. Are you comfortable working with one other main employee initially?, 10. What days and hours are you available?, 11. Where was your most recent restaurant-management position?, 12. Why are you capable of taking full responsibility for this operation? Do not apply if you only want to supervise, sit around, give orders or collect a paycheck. We need a proven restaurant professional who is ready to put on an apron, get down and dirty, lead from the front and build a restaurant that can operate successfully for the next decade. Immediate availability preferred. Be ready to rock and roll.

    Immediate start!
    No experience
    Easy apply
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