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Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: * Competitive base salary, bonus, plus promotional incentive opportunities * Car allowance (mileage reimbursement for candidates in CA) and cell phone provided * Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be part of a purpose driven organization that supports communities and associates * Specialized sales training * Individual as well as team-based selling * Opportunity to learn different ethnic segments * Monthly and annual sales rewards and recognition * Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES * Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. * Seek and qualify prospects following company account stratification goals. * Research customer business needs and develops a mix of products and service to meet needs. * Evaluate market trends and recommend products to customers, based on business needs and goals. * Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Answer customers' questions about products, prices, availability, and product use. * Provide product information and practical training to customer personnel. * Drive personal vehicle to customer accounts, conventions, company meetings, etc. * Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. * Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). * Participate in company functions, promotions, customer visits, and customer events. * Attend and participate in general sales and district meetings. * Engage in ongoing training sessions. * Assist with the training of new employees as requested. * Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. * Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. * Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred Qualifications Bi-Lingual Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations Valid driver's license with a "clean" driving record (including no multiple DUIs within the last 2 years) Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement * Submit to pre-employment testing (Drug Screen, Background Check). * Must sign Sysco Protective Covenants Agreement. * Reside or willing to relocate to the geographical vicinity of territory. Professional Skills * Basic PC skills and proficiency with MS Office. * Ability to read, write, speak English. Competencies * Building Trust * Building Customer Loyalty * Follow-up * Sales Ability / Persuasiveness * Managing Work * Adaptability * Communication

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco’s World Class Sales Team and explore all the benefits and perks. Why you should join our Sales Team: * Competitive base salary, bonus, plus promotional incentive opportunities * Car allowance (mileage reimbursement for candidates in CA) and cell phone provided * Career pathing opportunities for both entry level, and experienced individuals * Opportunity to be part of a purpose driven organization that supports communities and associates * Specialized sales training * Individual as well as team-based selling * Opportunity to learn different ethnic segments * Monthly and annual sales rewards and recognition * Robust benefits package including an Employee Stock Purchase Plan, & 401(k) with automatic matching JOB SUMMARY This is an outside sales position responsible for promoting the company's products and services and for building relationships with new and existing accounts. The main focus is to help Sysco customers succeed while achieving sales and profit goals established by the company. This position may require working some non-traditional hours (evening, weekends, and holidays) to successfully meet customers' needs. RESPONSIBILITIES * Develop new business, penetrate existing accounts, and minimize lost business to achieve profitable sales growth and special objectives within assigned territory. * Seek and qualify prospects following company account stratification goals. * Research customer business needs and develops a mix of products and service to meet needs. * Evaluate market trends and recommend products to customers, based on business needs and goals. * Be informed of market conditions, product innovations, and competitors' products, prices, and sales; share information with customers as part of value-added services provided. * Answer customers' questions about products, prices, availability, and product use. * Provide product information and practical training to customer personnel. * Drive personal vehicle to customer accounts, conventions, company meetings, etc. * Communicate and collect accounts receivable as necessary, working with the credit department and client; collect all balances due based on approved credit terms. * Manage deliveries to the routing schedule published by the transportation department; troubleshoot any problems that occur during the order process (for example, out of stock items, special order items, low inventory, etc.). * Participate in company functions, promotions, customer visits, and customer events. * Attend and participate in general sales and district meetings. * Engage in ongoing training sessions. * Assist with the training of new employees as requested. * Review and analyze daily and weekly reports such as special-order requests, customer bid files, and sales/gross profit margin data. * Perform administrative duties, such as preparing sales budgets and reports, maintaining sales records, processing credits, and pick-up requests, preparing sales quotes and menu suggestions, and filing reports. * Other duties may be assigned. QUALIFICATIONS Required Education/Experience Bachelor's degree in Business, Sales, Marketing, Hospitality, Culinary Arts or related discipline OR HSD/GED and 3 years Restaurant Management, B2B or outside sales experience, or equivalent relatable experience including completion of the Sysco Sales Internship. Preferred Qualifications Bi-Lingual Restaurant Management, Foodservice Outside Sales, Chef Experience preferred Certificates, Licenses, and Registrations Valid driver's license with a "clean" driving record (including no multiple DUIs within the last 2 years) Current automobile insurance with the following limits of liability: Bodily injury - $100,000 each person and $300,000 each accident; property damage - $100,000 is required Requirement * Submit to pre-employment testing (Drug Screen, Background Check). * Must sign Sysco Protective Covenants Agreement. * Reside or willing to relocate to the geographical vicinity of territory. Professional Skills * Basic PC skills and proficiency with MS Office. * Ability to read, write, speak English. Competencies * Building Trust * Building Customer Loyalty * Follow-up * Sales Ability / Persuasiveness * Managing Work * Adaptability * Communication

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • And more… BENEFITS • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • 24 hours Sick Time (SALARIED POSITIONS ONLY), • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Manage the preparation area from start to finish, • Ensure the temaki stations are set up and properly stocked before and during service, • Follow prep list as assigned by Chef on Duty, • Ensure that all food products have been prepared correctly and are made to perfection per Nami Nori's recipes and standards, • Maintain appropriate portion-control, • Box temaki in order according to the ticket, • Pack caviar and ikura in the tins according to the par list, • Restock items that were depleted during the shift, • Maintain cleanliness and sanitization of food preparation area, • Maintain proper storing temperatures and food labels according to DOH regulations, • Follow proper rotation procedures according to DOH regulations - FIFO, • Complete Opening and Closing side work checklists, • Support and assist fellow team members whenever possible, • Communicate problems and ideas to Chef on Duty and/or Manager on Duty, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Clean and maintain equipment used in food preparation, and report necessary equipment repair and maintenance to Chef on Duty ESSENTIAL FUNCTIONS, • The ability to speak and understand English, • The ability to comprehend and follow written and verbal direction, • The ability to understand basic math, • The ability to work independently or as part of a team, • The ability to lift at least 30 pounds on a regular basis, • The ability to bend, stoop, stand and perform extensive walking for 8-10 hours a day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to perform essential job functions under pressure and maintain professionalism when working under stress, • Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Maintain general knowledge of the restaurant, location, transportation, management team, etc., • Participate in community events and ensure corporate social responsibility goals of Company are met, • Attend mandatory meetings, • Adhere to all HR policies and guidelines, • Perform all other related and compatible duties as assigned by the Management Team, • Update knowledge and skills by participating in staff training opportunities, • Maintain sanitation to Department of Health standards; Keep work area clean and organized, • Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations

Job Description Restaurant Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive seafood menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Job Summary: The Sous Chef is generally in charge of food quality and production, as well as leadership of the BOH team. He/she also supports the Executive Chef by completing projects as directed. The Sous Chef may be required to temporarily assume the duties of the Chef in his or her absence. Pay: $65000 - $75000 / year Competitive Benefits: • Competitive salary, • Benefits including vacation pay, medical, dental and vision insurance, • Lifestyle Spending Account, which supports you and your family in numerous ways such as through gym memberships, child care, student loans & more!, • Company dining package with allotted spending amount each month, • Variety of Supplemental Benefit Plans for life’s unknowns, • 401k with annual employer match after 12 months (ER match 25% of the first 5% contribution), • Employer paid life Insurance throughout the length of employment, • Paid/Floating holidays for 5 major holidays, • Education Assistance Program (EdAP) for hospitality related education growth, • Employee Assistance Program (EAP) to assist with work life balance, • Management Referral Program with up to a $4,000 payout for qualifying management positions Job Duties: -Responsible for food quality and production -Ensures adherence to all recipes guidelines to provide consistent quality, proper presentation technique and food safety standards, consults with Chef if there are any concerns. -Operates all kitchen equipment safely and correctly. -Follows facility and chef’s safe food handling guidelines. -Follows all sanitation and nutrition practices. -Follows all portion sizes, quality standards, department rules, policies and procedures -Oversee and assist the kitchen staff in all aspects of food production -Performs additional responsibilities, although not detailed, as requested by the Chef or General Manager at any time. -Oversees all financial efforts in relation to BOH costs and inventory Education/ Experience/ Skills: -Excellent interpersonal, verbal, and written communication skills. -Minimum 3 years' experience as a Sous Chef, Exec Sous, or Chef de Cuisine -PC literate with a working knowledge of Outlook, and MS Excel Physical Demands: -Physical demands include light work, prolonged walking and/or standing along with the occasional exertion of up to 40lbs of force. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position.

Job Description JOIN OUR RESTAURANT TEAM Are you an experienced Sous Chef that is passionate about the cooking industry? Dukunoo Jamaican Kitchen is Wynwood, Miami’s first and only full-service, upscale Caribbean dining experience. The restaurant features indoor and outdoor dining, a full bar, fine art, and an authentic jerk stand outside by the Terrezza. Our customers, “Come fi di food but stay fi di vibes”. We are looking for a committed Sous Chef that is passionate about the food industry. The Sous Chef is an integral part of the team and will work closely with the Kitchen and General Manager to prepare a variety of Caribbean Cuisine. The Sous Chef will be responsible for ensuring that all Back of House Operations is taken care of, and all regulatory safety guidelines are being adhered to. Must be able to work collaboratively with team members to ensure all company policies and procedures are being adhered to. We are looking for team members who take value in their work and strive to create great-tasting food for our customers in a family-friendly working environment. Main Ingredients of the Job The ideal candidate will be eager to perform the following tasks: • Supervises and coordinates activities concerning all back-of-the-house operations with the ability to assist in managing the kitchen staff while coordinating food orders., • Understanding of various cooking methods, ingredients, equipment, and procedures., • Excellent record of kitchen and staff manage, • Knowledgeable about Caribbean Cuisine, • Accuracy and speed in handling emergency situations and providing solutions., • Familiar with industry’s best practices., • Working knowledge of various computer software programs (MS Office, restaurant management software, POS), • Must be authorized to work in the United States, • Must be able to safely use a variety of electronics in the kitchen to prepare meals What you bring to the table • 2+ years of experience as a Sous Chef, • Must be flexible to work nights, weekends, and holidays, • Enthusiastic team player with excellent motivation and people skills, • Must be able to stand for extended periods of time and push or lift 20 pounds or more, • Work under pressure with a positive attitude, • Be willing to take a food safety class or have a current food handlers’ certificate, • Excellent problem solving and communication skills, • Must have a high school diploma or equivalent, • Must be authorized to work in the United States Nice to have: • Diploma, certificate, or degree in Culinary Arts or related certificate By applying to this job, you agree to receive periodic text messages from this employer and Homebase about your pending job application. Opt out anytime. Msg & data rates may apply. Powered by Homebase. Free employee scheduling, time clock and hiring tools.

Job Description JOB SUMMARY The Chef is responsible overseeing the menu design and production for the pastry station and aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the pastry department. The Chef will need to have a superior knowledge of pastry techniques including the principles and formulas concerning starches, fats, sugars, liquids, eggs and flavorings. He/she must also have the ability to multitask and work under pressure in a high volume fast paced environment. Exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas. Develops and trains team to improve results while maintaining standards. Must ensure sanitation and food standards are achieved. JOB FAMILY CORE WORK ACTIVITIES • Demonstrating Leadership - Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Exceeding Customer Expectations - Providing services that are above and beyond for customer satisfaction and retention., • Supervising Associates - Supervising and managing associates. Managing all day-to-day operations. Understanding associate positions well enough to perform duties in associates' absence., • Developing and Building Teams - Encouraging and building mutual trust, respect, and cooperation among team members., • Coaching and Developing Others - Identifying the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Managing Daily Operations of the Area or Department - Managing day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Achieving/Exceeding Goals - Achieving and exceeding goals including performance goals, budget goals, team goals, etc., • Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Training and Teaching Others - Identifying the educational needs of others, developing formal educational or training programs or classes, and teaching or instructing others., • Modeling Appropriate Behaviors - Serving as a role model to demonstrate appropriate behaviors., • Making Decisions and Solving Problems - Analyzing information and evaluating results to choose the best solution and solve problems., • Improving Service - Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Thinking Creatively - Developing, designing, or creating new applications, ideas, relationships, systems, or products, including artistic contributions., • Organizing, Planning, and Prioritizing Work - Developing specific goals and plans to prioritize, organize, and accomplish your work. JOB SPECIFIC TASKS • Recognizes superior quality products, presentations and flavor., • Maintains food preparation handling and correct storage standards., • Maintains purchasing, receiving and food storage standards., • Supports procedures for food & beverage portion and waste controls., • Follows proper handling and right temperature of all food products., • Actively involved in training the pastry associates on the fundamentals of pastry techniques and excellent plate presentations., • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process., • Supervises pastry preparation shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Ensures compliance with all local, state and federal (OSHA, ASI and Health Department) regulations., • Participates in training staff on menu items including ingredients, preparation methods and unique tastes., • Sets a positive example for guest relations., • Ensures associates understand expectations and parameters., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Empowers associates to provide excellent customer service., • Communicates performance expectations in accordance with job descriptions for each position., • Participates in the associate performance appraisal process, providing feedback as needed., • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team., • Ensures hotel policies are administered fairly and consistently., • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs., • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement., • Assists as needed in the interviewing and hiring of associate team members with appropriate skills., • Solicits associate feedback, utilizes an "open door" policy and reviews associate satisfaction results to identify and address associate problems or concerns., • Brings issues to the attention of the department manager and Human Resources as necessary., • Purchases appropriate supplies and manage inventories according to budget., • Strives to improve service performance., • Attends and participates in all pertinent meetings (e.g., Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department and Intradepartment)., • Leads shifts while personally preparing food items and executing requests based on required specifications., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Checks the quality of raw and cooked food products to ensure that standards are met., • Assists in determining how food should be presented and creates decorative food displays. ANDIDATE PROFILE Education and Experience • Cooking - Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment (e.g., grilling, sautéing, broiling, baking, using decorative food displays, following recipes)., • Food Production and Presentation - Knowledge of techniques and equipment for preparing and presenting food products (both plant and animal) for consumption, including storage/handling techniques and sanitation standards., • Number Facility - The ability to add, subtract, multiply, or divide quickly and correctly., • Mathematics - Using mathematics to solve problems., • Reading Comprehension - Understanding written sentences and paragraphs in work related documents., • Writing - Communicating effectively in writing as appropriate for the needs of the audience., • Oral Comprehension - The ability to listen to and understand information and ideas presented through spoken words and sentences., • Originality - The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem., • Adaptability - Ability to effectively adjust to major changes in work tasks or the work environment., • Aligning Performance for Success - Skilled at focusing and guiding others in accomplishing work objectives., • Building a Successful Team - Skilled at building a cohesive team and facilitating goal accomplishment., • Building Trust - Ability to interact with others in an honest, fair and respectful way; giving others confidence in one's intentions and those of the organization., • Communication - Skilled at clearly conveying information and ideas through a variety of media; engaging the audience and helping them understand and retain the message., • Customer Focus - Ability to develop and sustain productive customer relationships; actively seeking information to understand and address customers' needs., • High Work Standards - Sets high standards of performance for self and others; assumes responsibility and accountability for successfully completing assignments or tasks., • Planning and Organizing - Skilled at establishing courses of action for self and others to ensure work is completed efficiently., • Problem Solving/Decision Making - Ability to identify and understand issues, problems, and opportunities; using effective approaches for choosing a course of action or developing solutions. Receipt of the job description does not imply nor create a promise of employment, nor an employment contract of any kind, and that my employment is at-will. This job description provides a general summary of the position from time to time the duties and responsibilities of this position may be amended, corrected or added to at the discretion of the Administration /Management. The hotel business functions seven days a week, 24 hours a day, all associates must realize this fact and be aware that at times it may be necessary to move associates from their accustomed shifts according to business demands. In addition, it is understood that the levels of business determine the amount of hours that are scheduled. I have read and agreed to the terms specified in this job description for the position I presently hold. A signed copy of this description will be kept in my personal record. I further understand that this job description may be revised at any time and that I will be provided with a revised copy.

Job Description Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Job Summary: The Prep Cook will plan, prep, set-up, and provide quality service in all areas of food production for menu items and specials in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Pay: $16 - $18 / hour Top-Notch Benefits: • Competitive pay and numerous opportunities for growth + advancement, • 24 hours paid Sick Time renewed yearly, • Management Referral Program with a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Up to 3 days Paid Bereavement, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company’s values., • Full time employees qualify for- Comprehensive Health Plans, Employer paid life Insurance, Supplemental Benefit Plans, 401k with annual employer match Basic Job Duties: • Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines., • Read tickets and prepare order., • Maintain superior quality in production of all food items, • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Keep updated on recipe changes and ensure proper execution of recipe procedures to maintain a high quality and consistent product., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Adherence to Company and Safety Policies and Procedures., • High School Diploma/GED required 1 year similar experience preferred Physical Demands: • Frequent lifting, moving and carrying of kitchen ware, cleaning equipment, food boxes, garbage etc. weighing up to 30-40 pounds, • Regular and prolonged standing and walking to prepare food, clean work station, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check .

Job Description Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Job Summary: The Line Cook will plan, prep, set-up, and provide quality service in all areas of food production for menu items and specials in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Pay: $18 - $22 / hour Top-Notch Benefits: • Competitive pay and numerous opportunities for growth + advancement, • 24 hours paid Sick Time renewed yearly, • Management Referral Program with a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Up to 3 days Paid Bereavement, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company’s values., • Full time employees qualify for- Comprehensive Health Plans, Employer paid life Insurance, Supplemental Benefit Plans, 401k with annual employer match Basic Job Duties: • Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines., • Read tickets and prepare order., • Maintain superior quality in production of all food items, • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Keep updated on recipe changes and ensure proper execution of recipe procedures to maintain a high quality and consistent product., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Adherence to Company and Safety Policies and Procedures., • High School Diploma/GED required 2 years of experience performing in line cooking or preparation capacity Physical Demands: • Frequent lifting, moving and carrying of kitchen ware, cleaning equipment, food boxes, garbage etc. weighing up to 30-40 pounds, • Regular and prolonged standing and walking to prepare food, clean work station, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check .

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Sushi Chefs are essential members of a sushi restaurant’s team. Sushi Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful Sushi Chefs at OMAKAI sushi are not only talented sushi makers but are also brand advocates willing to serve a consistent product by following specific recipes, and preparation instructions and ensuring that chefs and cooks are doing the same. Sushi Chefs must be capable of ordering products and maintaining inventory with the restaurant’s best interest in mind. Last but not least, Sushi Chefs must be able to maintain a professional demeanor at all times, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Ensure quality of food – this includes ensuring that all items are prepared accurately and to the highest of standards after being sent out of the kitchen, • Know the menu – this position requires learning the entire food menu thoroughly and properly, • Minimize waste of all food and kitchen items, • Clean and filet fish – this includes skillfully cleaning and cutting a variety of fish and mollusks, • Make and prepare nigiri, handrolls, sashimi, and other food items, • Prepare rice – this includes properly washing, cooking, cutting, and preparing sushi rice according to a specific process and recipe, • Oversee inventory – this includes ensuring inventory and supplier order accuracy, such as ordering the proper amount of fish as needed and ensuring that the order matches the items received, • Contribute to kitchen personnel training, • Perform side jobs – this position requires performing side job duties after, during, and after each shift, including cleaning work stations at the end of each meal period and food stored away in the appropriate manner, • High school diploma or equivalent preferred, • Three years of sushi-making experience required, • Japanese cuisine knowledge required, • Display a positive and friendly attitude at all times, • Maintain a professional demeanor at all times, • Ability to:, • Provide top-notch customer service, • Educate customers and staff about our products and processes, • Make recommendations, • Adhere to the company’s food allergy policies, • Handle food in a safe and hygienic manner that adheres to all company and government policies and protocols., • Work in a team, • Communicate well with staff, management, and customers, even under pressure, • Learn and memorize an entire menu to detail Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. The kitchen is an enclosed environment with a single food dispatch window with a view of the entire dining floor. Physical requirements Employee must be able to stand for long periods of time. Job requires handling knives in order to filet and clean fish and constant contact with a variety of seafood and other food products. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, knives, sauces, dry food items, desserts, etc… Job requires moderate lifting (maximum 65 lbs.). Job requires maneuvering between tabletops, kitchen equipment, and corners. Direct reports General Manager, Kitchen Manager, and Owners Benefits: • Employee discount, • Flexible schedule, • Health insurance, • Paid time off Experience level: • 1 year Restaurant type: • Casual dining restaurant, • Fine dining restaurant Shift: • 10-hour shift, • 12-hour shift, • 8-hour shift, • Day shift, • Night shift Weekly day range: • Monday to Friday, • Weekend availability Experience: • Restaurant experience: 2 years (Preferred) Shift availability: • Day Shift (Preferred), • Night Shift (Preferred) Work Location: In person

Assistant Manager, General Manager.Philadelphia-based restaurant group founded by acclaimed chef and restaurateur Michael Schulson.Known for imaginative concepts and elevated hospitality, Schulson Collective is behind some of the city’s most celebrated restaurants, including Double Knot, Harp

Assistant Manager, General Manager.Philadelphia-based restaurant group founded by acclaimed chef and restaurateur Michael Schulson.Known for imaginative concepts and elevated hospitality, Schulson Collective is behind some of the city’s most celebrated restaurants, including Double Knot, Harp

The General Manager serves as the primary leader of the restaurant team, directly supervising all Managers to ensure exceptional execution across the board. General Manager - Upscale Restaurant. Proven experience as a General Manager in a restaurant setting.

The Assistant General Manager will oversee the front of house restaurant operations on a day to day basis.

Assistant Manager, General Manager.Philadelphia-based restaurant group founded by acclaimed chef and restaurateur Michael Schulson.Known for imaginative concepts and elevated hospitality, Schulson Collective is behind some of the city’s most celebrated restaurants, including Double Knot, Harp

As a key leader, the Restaurant Manager will coordinate with the General Manager & Assistant General Manager to ensure smooth and efficient operations from the pre-opening phase through the restaurant’s ongoing daily management. General Manager & Assistant General Manager. The Restaurant Manag

Must have excellent leadership skills, a positive attitude, and ability to effectively train new staff. Provide feedback to the Executive Chef and General Manager on customer preferences and operational issues. This position manages all restaurant hourly Sushi Chefs/cooks and is involved i

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. 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: The Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities. RESPONSIBILITIES: • Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; act with a sense of urgency, be friendly, professional and engaged., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition., • Positively handle guests requests and accept feedback with grace and humility, • Manage host team to provide seamless guest interaction., • Maximize seating utilizing Seven Rooms., • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)., • A complete understanding of all menus, menu structure, ingredients, origins, • An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees, • Possess knowledge of the beer and N/A program, • Train new and existing employees on MILA service standards., • Assist management with training needs as required, • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day, • Attend employee meetings and communicate suggestions for improvement as needed., • Manager and coordinate all menu changes and communicate with the service team, • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow up on daily side work duties Requirements/Qualifications: • State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.), • Ability to multi-task., • Must be a team player and possess strong leadership abilities., • Self-motivated and performance driven., • Professionalism and courtesy., • Must be detail oriented and possess effective communication and written skills., • Remain in stationary position for up to 8 hours throughout work shift., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Sitting in a stationary position for several hours within the day.

Job DescriptionDescription:ABOUT US: Originating in NYC, Nami Nori is the first restaurant to specialize in open-style sushi hand rolls. Now with five locations in NY, NJ, Miami and Virginia Beach, Nami Nori is poised to grow its devoted fan following and share its gracious hospitality with both guests and employees alike, across the globe. POPULAR ACCLAIM: • 84K followers on Instagram, • The New York Times “Nami Nori Gets Hand Rolls Right, and Other Details Too”, • Michelin Guide “Nami Nori Brings Creative Hand-Rolled Sushi to NYC's West Village”, • GQ Magazine "Pharrell Loved This Hand Roll Spot So Much He Became a Partner", • Welcome and acknowledge all guests, upon entering our restaurant, • Make reservations and update table statuses throughout the shift, • Complete confirmation texts/calls daily, • Escort guests to their table and assist them with seating, • Introduce the guest to our menu and the concept, • Interact with guests in a friendly, positive manner; making them feel welcome and assisting them with finding the restroom, where to hang bags and coats, etc., • Answer guest phone calls and provide friendly, knowledgeable assistance to guest questions, • Take guests’ names and phone numbers for walk-in seating, informing guests of their wait time based on directives from management, • Greet guests and delivery persons arriving for take out orders, hand them the correct orders, confirming the name and number of bags beforehand, • Ensure dining room is properly set for guests prior to service, • Set host stand for service, ensuring all resources (paper, pens, business cards, etc.) are stocked, • Is aware of all special notes and VIP guests prior to the start of each shift and communicate these notes to management and necessary staff (ex: the server helping the guests), • Maintain cleanliness of entrance and other waiting areas throughout the shift by sweeping, cleaning windows and doors, arranging chairs, etc., • Update knowledge and skills by participating in further required training, • Complete other duties as assigned by Management, • Perform opening and closing sidework checklists for all shifts workedESSENTIAL FUNCTIONS, • Able to speak, understand, read and write in English, • Able to comprehend and follow written and verbal direction, • Able to understand basic math, • Able to work independently or as part of a team, • Able to lift at least 30 pounds on a regular basis, • Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day, • Adaptable in fast-paced and challenging work environment, • Organized approach to projects, • Able to take and give direction, • Able to approach their work with a sense of ownership and work with a sense of urgency, • Able to work nights, weekends and holidays and variable schedule, per the needs of the business, • Able to perform essential job functions under pressure, maintain professionalism when working under stress, • Maintain polished personal presentation; grooming meets Company standards as outlined by Employee Handbook, • Strict adherence to posted schedule and clock in/out at times, • Communicate information effectively and efficiently, • Maintain general knowledge of the restaurant, location, transportation, management team, etc., • Maintain sanitation to Department of Health standards; Keeps work area clean and organized, • Inform Manager on Duty immediately of any DOH or OSHA/workplace safety violations REQUIREMENTS, • Exceptional interpersonal skills and a passion for connecting with others, • Prior Host experience or similar entry-level role in a restaurant preferred, • Understanding of hygiene and food safety rules, • Multi-tasking abilities, • Ability to remain calm and professional in a fast-paced work environment BENEFITS • Health Benefits with employer contribution, • Vision & Dental, • 401K Retirement Plan, • 40 hours Personal Time Off after 2 years of full time employment, • Commuter Benefits, • Employee dining discounts at any Nami Nori location, • Opportunity to grow professionally with a growing companyRequirements:

Job DescriptionJob description READ BEFORE APPLYING Join this amazing team! great work environment and growth opportunities. We're looking for vibrant, happy personalities! If you love to smile and provide great customer service and also enjoy a positive work environment, this job is for you!! We are ONLY looking for individuals with at least 1 year of experience in a full dine-in restaurant. Fast food or restaurants without dine-in do NOT count as relevant experience. This position allows for the possibility of further growth within the company. Job Purpose Hostesses and hosts are essential members of a full-dining restaurant team. Hostesses and Hosts are in charge of greeting dine-in clientele, seating, and accommodating customers, answering phones, and taking and packing to-go orders. Successful hosts and hostesses are able to make customers feel welcome and take care of all to-go customers’ needs in a timely and professional fashion. In addition to the hourly wage, the employee is eligible for receiving a portion of takeout tips. Requirements for hiring (PLEASE do not apply if you don't meet the following 5 requirements) • Must be able to work lunches and dinners for a total of 5-7 shifts., • Must have reliable transportation, • Must be willing to adhere to dress code requirements, • Must be a US Citizen or legal resident, • Greet customers in a professional and friendly manner – this includes greeting arriving customers and thanking departing ones, • Manage all reservation systems and optimize flow control - this includes being able to actively manage and optimize all flow controls, • Seat and accommodate dine-in customers – this includes taking customers to their correct table, assisting customers that want to change tables, letting customers know their server will be assisting them shortly, and keeping tabs on customers’ seating in order to ensure all servers receive a fair and equitable number of customers, • Answer phone calls – this includes answering all phone calls in a friendly and professional manner and helping customers, employees, or vendors or referring callers to a manager when requested or necessary, and taking customers' reservations, • Handle to-go orders – this includes taking to-go phone or online platform orders accurately and professionally and packing them accurately and professionally while adhering to all internal and government-mandated food and beverage handling protocols, • Count and handle register – this includes taking all forms of acceptable payments and counting the register after and after a shift, • Know the menu – this position requires learning the entire menu accurately, • High school diploma or equivalent preferred, • High-end restaurant experience (e.g., casual fine dining or above), • Able to manage a reservation system and optimize flow controls, • Japanese cuisine knowledge is a plus, • Able to provide top-notch customer service, • Display a professional, positive, and friendly demeanor at all times, • Ability to maintain a positive attitude under pressure, • Ability to handle money and operate a point-of-sale system, • Willingness to take instructions in a professional and understanding manner Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. Physical requirements Employee must be able to stand for long periods of time. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, sauces, beverages, etc… Job requires moderate tray handling and lifting (maximum 35 lbs.). Job requires handling a soft drink hose to dispense soft drink beverages. Job requires pre-bussing and bussing tables that involves thoroughly cleaning tables and may include sweeping on rare occasions. Job requires maneuvering between tables and corners. Direct reports Assistant Manager and General Manager Benefits: • Employee discount, • Flexible schedule Physical setting: • Upscale casual restaurant Shift: • Day shift, • Night shift Weekly day range: • Monday to Friday

Job DescriptionJob description READ BEFORE APPLYING We are ONLY looking for individuals with at least 1 year of experience in a full dine-in restaurant. Fast food or restaurants without dine-in do NOT count as relevant experience. This position allows for the possibility of further growth within the company. Currently, we are ONLY looking for individuals who are able to work full-time and have mostly open availability, including lunch, dinner, and weekend availability; we can be flexible with reasonable time-off requests. For compensation, we work under a commission-based model. Host and hostesses receive a base pay plus a percentage of the service charge paid by customers. In addition, host and hostesses receive all takeout tips for customers picking up orders at the restaurant. Average pay ranges from $18-22/hr. The base pay rate is negotiable based on experience and other factors. Job Purpose Hostesses and hosts are essential members of a full-dining restaurant team. Hostesses and Hosts are in charge of greeting dine-in clientele, seating, and accommodating customers, answering phones, and taking and packing to-go orders. Successful hosts and hostesses are able to make customers feel welcome and take care of all to-go customers’ needs in a timely and professional fashion. Requirements for hiring (PLEASE do not apply if you don't meet the following 5 requirements) • Must be able to work lunches and dinners and have mostly open availability, • Must have reliable transportation, • Must be willing to adhere to dress code requirements, • Must be a US Citizen or legal resident, • Greet customers in a professional and friendly manner – this includes greeting arriving customers and thanking departing ones, • Manage all reservation systems and optimize flow control - this includes being able to actively manage and optimize all flow controls, • Seat and accommodate dine-in customers – this includes taking customers to their correct table, assisting customers that want to change tables, letting customers know their server will be assisting them shortly, and keeping tabs on customers’ seating in order to ensure all servers receive a fair and equitable number of customers, • Answer phone calls – this includes answering all phone calls in a friendly and professional manner and helping customers, employees, or vendors or referring callers to a manager when requested or necessary, and taking customers' reservations, • Handle to-go orders – this includes taking to-go phone or online platform orders accurately and professionally and packing them accurately and professionally while adhering to all internal and government-mandated food and beverage handling protocols, • Count and handle register – this includes taking all forms of acceptable payments and counting the register after and after a shift, • Know the menu – this position requires learning the entire menu accurately, • High school diploma or equivalent preferred, • High-end restaurant experience (e.g., casual fine dining or above), • Able to manage a reservation system and optimize flow controls, • Japanese cuisine knowledge is a plus, • Able to provide top-notch customer service, • Display a professional, positive, and friendly demeanor at all times, • Ability to maintain a positive attitude under pressure, • Ability to handle money and operate a point-of-sale system, • Willingness to take instructions in a professional and understanding manner Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. Physical requirements Employee must be able to stand for long periods of time. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, sauces, beverages, etc… Job requires moderate tray handling and lifting (maximum 35 lbs.). Job requires handling a soft drink hose to dispense soft drink beverages. Job requires pre-bussing and bussing tables that involves thoroughly cleaning tables and may include sweeping on rare occasions. Job requires maneuvering between tables and corners. Direct reports Assistant Manager and General Manager Benefits: • Employee discount, • Flexible schedule Physical setting: • Upscale casual restaurant Shift: • Day shift, • Night shift Weekly day range: • Monday to Friday

Job DescriptionJob description READ BEFORE APPLYING We are ONLY looking for individuals with at least 1 year of experience in a full dine-in restaurant. Fast food or restaurants without dine-in do NOT count as relevant experience. This position allows for the possibility of further growth within the company. Job Purpose Hostesses and hosts are essential members of a full-dining restaurant team. Hostesses and Hosts are in charge of greeting dine-in clientele, seating, and accommodating customers, answering phones, and taking and packing to-go orders. Successful hosts and hostesses are able to make customers feel welcome and take care of all to-go customers’ needs in a timely and professional fashion. In addition to the hourly wage, the employee is eligible for receiving a portion of takeout tips. On average, tips increase the hourly wage by $2-$4 more per hour. Requirements for hiring (PLEASE do not apply if you don't meet the following 5 requirements) • Must be able to work lunches and dinners for a total of 4-5 shifts., • Must have reliable transportation, • Must be willing to adhere to dress code requirements, • Must be a US Citizen or legal resident, • Greet customers in a professional and friendly manner – this includes greeting arriving customers and thanking departing ones, • Manage all reservation systems and optimize flow control - this includes being able to actively manage and optimize all flow controls, • Seat and accommodate dine-in customers – this includes taking customers to their correct table, assisting customers that want to change tables, letting customers know their server will be assisting them shortly, and keeping tabs on customers’ seating in order to ensure all servers receive a fair and equitable number of customers, • Answer phone calls – this includes answering all phone calls in a friendly and professional manner and helping customers, employees, or vendors or referring callers to a manager when requested or necessary, and taking customers' reservations, • Handle to-go orders – this includes taking to-go phone or online platform orders accurately and professionally and packing them accurately and professionally while adhering to all internal and government-mandated food and beverage handling protocols, • Count and handle register – this includes taking all forms of acceptable payments and counting the register after and after a shift, • Know the menu – this position requires learning the entire menu accurately, • High school diploma or equivalent preferred, • High-end restaurant experience (e.g., casual fine dining or above), • Able to manage a reservation system and optimize flow controls, • Japanese cuisine knowledge is a plus, • Able to provide top-notch customer service, • Display a professional, positive, and friendly demeanor at all times, • Ability to maintain a positive attitude under pressure, • Ability to handle money and operate a point-of-sale system, • Willingness to take instructions in a professional and understanding manner Mostly indoor dining working environment in a restaurant that handles a variety of fish, seafood, vegetables, fruits, wheat products, rice, dry seaweed, sauces, and many other food and beverage products. Candidates with food allergies must inform management during the application process. Noise levels may vary depending on how busy the restaurant is. Physical requirements Employee must be able to stand for long periods of time. Job requires some bending and kneeling in order to reach certain items such as plates, spoons, sauces, beverages, etc… Job requires moderate tray handling and lifting (maximum 35 lbs.). Job requires handling a soft drink hose to dispense soft drink beverages. Job requires pre-bussing and bussing tables that involves thoroughly cleaning tables and may include sweeping on rare occasions. Job requires maneuvering between tables and corners. Direct reports Assistant Manager and General Manager Benefits: • Employee discount, • Flexible schedule Physical setting: • Upscale casual restaurant Shift: • Day shift, • Night shift Weekly day range: • Monday to Friday

Job Description Job Title: Host Reports To: FOH Manager / General Manager Ezio’s is a new fine dining steakhouse coming to Miami beach brought to you by the team behind Roberta’s, Blanca and Foul Witch in NYC. Ezio’s is a boutique Italian steakhouse specializing in dry-aged meats, handmade pastas, and a curated natural wine and spirits program. Our mission is to deliver an exceptional dining experience rooted in craft, integrity, and hospitality to bring a Michelin caliber dining experience that feels both elevated and personal. As a Host at Ezio’s, you are the first and last impression of the guest experience. Your role goes beyond seating tables, you will manage flow, support guest communication, and help maintain a polished, welcoming atmosphere. This is an ideal position for someone who is warm, organized, and passionate about hospitality at the highest level. Qualifications: • 1+ year of restaurant experience, preferably in fine dining or high-volume settings, • Commitment to hospitality and a love for creating memorable guest experiences, • Experience with Resy, OpenTable or similar reservation platforms preferred, • Excellent communication skills and attention to detail, • Ability to stay organized, calm, and friendly in a fast-paced environment, • A polished appearance and professional demeanor, • Ability to multitask, problem-solve, and adapt quickly to changing needs, • Team-oriented mindset and a desire to grow within the restaurant, • Flexible availability — evenings, weekends, and holidays as needed, • A team-first mentality and willingness to support all roles on the floor. Duties and Responsibilities: • Greet all guests with professionalism, warmth, and genuine enthusiasm, • Manage reservations and guest flow using booking platforms, • Maintain detailed knowledge of the reservation book, wait times, and VIPs, • Communicate with the FOH team to ensure smooth pacing and accurate seating, • Anticipate guest needs, accommodate special requests, and resolve issues with poise, • Maintain a clean, organized host stand and entry area at all times, • Ensure every guest feels seen, valued, and welcomed from arrival to departure, • Assist in guest recognition and maintain relationships with regulars, • Collaborate closely with managers, servers, and kitchen to deliver seamless service, • Assist with menu knowledge and guest communication when needed, • Attend daily pre-shift meetings and participate actively in team training, • Step in where needed to ensure smooth, seamless service across the dining room Physical Requirements: • Able to stand and walk for extended periods (6+ hours), • Able to lift up to 50 pounds occasionally, and 15 pounds regularly, • Able to reach, bend, carry, and perform other physical tasks as needed What We Offer: • Competitive hourly pay + tips, • Opportunities for growth and advancement, • Staff education on food, wine, and service, • A respectful, professional, and positive work culture, • Employee discounts and potential benefits This is an opportunity to join a high-performing team where food, wine, and guest experience are treated with equal reverence. We’re looking for experienced genuine hospitality professionals with a positive attitude and a drive to create memorable experiences for every guest. -If this is you, we’d love to hear from you.

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 host/hostess of this organization, reporting to the General Manager, you are responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele, development of private event contacts, concierge, celebrity, and guests of international renown, database management, inventory of menu supplies, supply purchases, and guest satisfaction are paramount priorities. RESPONSIBILITIES: • Greet guests promptly as they enter the restaurant, making a positive first impression., • Greet guests warmly with a smile, making eye contact., • Always uses all guests’ names. Knows and acknowledges all VIPs by name., • Promotes the company’s high level of service standards by exhibiting friendliness, knowledge of the restaurant, and attentiveness to guests’ needs., • Answers phones, keeps accurate count of reservations, and handles the reservation book., • Collects and stores menus., • Maintains menus to be sure that they are clean and presentable., • Ensures that all menus have proper inserts and are current according to the most recent menu changes., • Replaces all menus in poor condition after making sure that replacements are fully stocked., • Maintains an ample supply of souvenir menus/business cards/matches, and other collateral materials., • Has complete knowledge of the floor plan, table numbers, and station charts., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition., • Positively handle guests’ requests and accept feedback with grace and humility, • Monitors which tables are in use, available, and about to turn over., • Is immediately aware when tables are reset and ready for guests., • Checks for completeness of table settings., • Keeps an accurate count of customers, providing the kitchen and management with a form indicating how many guests have arrived, will be arriving, have yet to order, have canceled, did not show- Walked-in, • Frequently checks back with guests who are waiting in the bar area to be seated., • Makes it evident to guests that we have not forgotten them and are in the process of preparing a table for them., • Follows “wait” procedures., • Assists the server by answering any questions guests may have regarding the menu., • When a guest is leaving, always thank them and use their name., • Maximize seating utilizing Seven Rooms., • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)., • A complete understanding of all menus, menu structure., • An understanding of the cocktail program structure and pricing model of the Main Bar, as well as L’Atelier by MILA, an understanding of the wines-by-the-glass program and wine program, including corkage fees, • Possess knowledge of the beer and N/A program, • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day, • Attend employee meetings and communicate suggestions for improvement as needed., • Manager and coordinate all menu changes and communicate with the service team, • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to the Management team, • Maintain positive co-worker and guest relations at all times, • Maintain and strictly abide by State sanitation/Health regulations and company standards., • A minimum of 3-5 years of experience in a high-volume elevated dining restaurant in a major metropolitan market., • Experienced with online booking platforms such as OpenTable, Resy, and Seven Rooms., • Must be detail-oriented and possess effective communication and written skills., • State food handling certificate, • Must have computer knowledge (Excel, Windows, etc.), • Ability to multitask., • Must be a team player and possess strong leadership abilities., • Self-motivated and performance-driven., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain the confidentiality of company information and recipe data Physical Demands And Work Environment: • Remain in a stationary position for up to 8 hours throughout the work shift., • Be able to reach, bend, stoop, and frequently lift up to 50 pounds.

Job Description*$500 Sign-on Bonus. You will receive $250 upon a successful 90 day completion and $250 upon 180 day completion of employment. Principle Responsibilities/Position Purpose: Greeting and escorting guests to tables in the restaurant, monitoring the restaurant and all associates, maintaining a courteous and efficient operation of the dining room to ensure guest satisfaction. Monitor restaurant phone lines and provide guest service in accordance with Trump National Doral-Miami standards. EXAMPLE OF DUTIES: ESSENTIAL FUNCTIONS • Meet and greet guests as they arrive, offer choice of seating, then escort them to their table and present menu., • Read, maintain and make daily entries in the log book to coordinate communication between shifts and management., • Participate in daily "pre-shift meetings" to keep informed of current promotions, daily specials, guest comments, daily events and pertinent memos., • Receive record and make any necessary arrangements for reservations and special functions in the restaurant., • Assume role of restaurant or bar server when circumstances require., • Perform opening and closing duties. Assist others with side work to include cleaning, stocking, and folding napkins. 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 “Excellent 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. • Perform other duties as requested, such as carrying coffee and/or tea pots throughout outlet, refilling guests’ cups as requested, handling special guest requests, and ensuring guest satisfaction., • Maintain an open line of communication between guests, management, and service associate., • Attend required meetings and regularly contribute to the educational and communication process., • Assist in inventory process, as instructed by superiors., • Assist in the general cleaning of the dining room, bar and public areas., • Monitor the cleanliness and physical condition of outlet menus; assist in editing and printing of menus., • 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: 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 Occasional Crouching/Bending/Stooping Frequent Reaching Frequent Grasping Frequent Pushing/Pulling Occasional Near Vision Constant Far Vision Constant Hearing Constant Talking Constant Smell Constant Lifting/Carrying – up to 40 lbs. Occasional OTHER DUTIES: Assimilate into Trump National Doral-Miami Standards through understanding, supporting and participating in all elements of our 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 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. • Knowledge of restaurant operations, to include appropriate staffing levels, service equipment and guest relations., • Ability to read the English language to fully comprehend guest requests, memos, reservations, promotional materials, event orders and similar written materials., • Ability to communicate orally and verbally in English with associate and outside entities., • Ability to remember, recite and promote the variety of menu items., • Ability to move throughout a crowded room to seat guests., • Willingness and ability to taste food items relevant to the menu., • Ability to effectively deal with guest complaints and concerns in a friendly and positive manner. This involves listening to the nature of the concern, demonstrating empathy with the guest and providing positive and proactive solutions. QUALIFICATION STANDARDS: EDUCATION High school graduate or equivalent required. EXPERIENCE Restaurant service 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). 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 Restaurant General Manager About the Job: As the Restaurant General Manager, you'll lead a dynamic team, handpicking and training the best crew to deliver exceptional customer experiences. Imagine the pride you'll feel setting the gold standard that others aspire to. You'll oversee the recruitment and training of your team, guiding them towards promotions and empowering them to build successful careers. By cultivating a team of top performers, you'll create a culture that's vibrant, optimistic, and incredibly rewarding. Your success will be reflected in the achievements of your team. RGMs work a 50-hour week, with 40 hours at regular pay and 10 hours at time and a half, providing a balanced and rewarding work experience. The Day-to-Day: • Recruit, onboard, and conduct orientations for top Team Members and Shift Leads, ensuring a strong, well-prepared team., • Develop a comprehensive training plan, mentoring Assistant Managers, Shift Leaders, and Team Member Trainers, and overseeing the execution of all training and development initiatives., • Recognize and reward outstanding Team Member performance regularly, while fostering a culture of equity, inclusion, and belonging., • Address and resolve conflicts promptly, maintaining a positive work environment., • Personally engage with customers, swiftly resolving any issues to ensure a positive experience., • Strategically schedule staff to optimize customer service, coach the management team on the CHAMPS standards, and lead product rollout meetings to ensure successful implementation., • Analyze the restaurant’s financial performance, manage the budget, and develop strategies to maximize profitability without compromising the customer experience., • Stay informed about competitors and aim to exceed their standards in all aspects, including digital presence and loyalty programs. Is this you? • 5 years in restaurant or retail management with a strong track record in people management., • Proven ability to improve performance based on P&L analysis., • Proficient with digital tools and platforms., • Exceptional communication skills, including written, verbal, and interpersonal., • Solid understanding of restaurant maintenance programs., • Champions Taco Bell’s culture and values, with a focus on Equity, Inclusion, and Belonging., • Experienced in recognizing and motivating teams, with a successful track record in people development., • Skilled in recruiting top talent and training both high and under-performing employees., • Adaptable to change and experienced in supporting change management., • Adheres to corporate policies and Occupational Health and Food Safety standards. Work-Hard, Play-Hard: • Competitive pay, • Bonus potential, • 4 weeks’ vacation and additional Paid Time Off, • Free bachelors degree, • Scholarship programs and tuition reimbursement for continuing education, • Career advancement and professional development, • Medical benefits from day 1, • Health and wellness programs, • 401k retirement plan with 6% match, • Perks! Discounts on mortgages, vehicles, cell phones, gym memberships and more

Job DescriptionLead an Icon. Become the Managing Director of The Rusty Pelican, Miami. The Rusty Pelican isn't just a restaurant - it's a Miami institution. With its breathtaking Biscayne Bay views, vibrant culinary scene, and legendary events, we welcome thousands of guests each week and generate over $25 million in annual revenue.We're seeking an exceptional Managing Director - a visionary hospitality leader with the experience, energy, and skill to guide this iconic property into its next chapter of excellence. This is the most senior leadership role on property, reporting directly to corporate leadership and overseeing the General Manager and department heads. What You'll Do: • Lead all facets of operations, ensuring an unparalleled guest experience., • Drive financial performance while maintaining brand integrity., • Inspire and develop a high-performing leadership team., • Represent The Rusty Pelican as a leader in the Miami dining and events community.Who You Are:, • A proven senior hospitality executive with 10+ years in high-volume, high-profile venues., • Experienced in overseeing multi-faceted venues $15M+ annual revenue operations., • A hands-on leader who thrives in both strategic planning and floor presence., • Known for delivering operational excellence and unforgettable guest experiences.Why Join Us: Industry-leading compensation package * Comprehensive Health Plans that include, a variety of medical and dental plans, employer contribution HAS for yourself and dependents. * Lifestyle Spending Account benefit, which supports you and your family in numerous ways such as through gym memberships, childcare, student loans & more! * Variety of Supplemental Benefit Plans for life's unknowns * 401k with annual employer match after 12 months employment * Employer paid life Insurance throughout the length of employment * Monthly Reward Dollars to use at various company locations. * Accrued Paid Vacation * Paid/Floating holidays for 5 major holidays * Paid Sick Time renewed yearly * Education Assistance Program (EdAP) for hospitality related education growth * Employee Assistance Program (EAP) to assist with work life balance * Management Referral Program with up to a $4,000 payout for qualifying management position * The chance to lead one of Miami's most beloved and recognized venues If you're ready to take the helm of a South Florida icon, apply today and bring your leadership to the forefront of Miami's dining scene. Disclaimer: The above job description is meant to describe the general nature and level of work being performed; and is not intended to be construed as an exhaustive list of all responsibilities, duties and skills required for the position. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing pre-employment background check

Job Description POSITION OVERVIEW: The Assistant Manager (AM) is the operations leader of the restaurant focused on profitability, Guest service, people development and operations management. The AM supports the Restaurant General Manager (RGM) in managing the daily operations of a single restaurant, driving key performance outcomes. The AM operates under the direction of the RGM and directly manages a team of Hourly Shift Coordinators and Team Members (20-45 employees). SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES: PROFITABILITY • Manages inventory costs and maintains inventory by performing Daily, Weekly and Monthly inventory inspections, • Places and receives inventory truck orders, • Maintains and regularly monitors a list of all restaurant assets, • Ensures preventative maintenance of restaurant facility and equipment is completed in accordance with Company standards, interacting with external vendors as required, • Directs restaurant team toward efficient and accurate preparation and sale of products for prompt delivery within established speed of service guidelines, • Ensures that restaurant upholds operational and brand standards, • *Performs duties of Hourly Shift Coordinator when necessary QUALIFICATIONS AND SKILLS: • Must be at least eighteen (18) years of age, • High School Diploma or GED required, 2 years of college preferred, • 1-2 years of previous quick service restaurant experience, experience in management preferred, • Some understanding of P&L interpretation and management to influence profitability

Job Description The Banquet Cook will plan, prep, set-up, and provide quality service in all areas of food production for breakfast, lunch, and dinner menu items and specials in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Job Duties: • Wash, peel, cut, chop, slice, and otherwise prepare vegetables and other cooking elements for meal preparation during a shift., • Responsible for storing items in the refrigerator, covering items left in the open air, and preparing special food elements ahead of time so that they can be quickly accessed and used in cooking., • May be responsible for preparing a certain portion of a dish., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Observance of all SRC Polices and Procedures., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while workingEducation/ Experience/ Skills:, • High school or 1 year similar experience preferred., • Must be able to clearly and effectively communicate English.Travel Requirements:, • No regular travel requirements.Physical Demands: We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

Job Description Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Pay: $18 - $21 / hour Top-Notch Benefits: • Competitive pay and numerous opportunities for growth + advancement, • 24 hours paid Sick Time renewed yearly, • Management Referral Program with a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Up to 3 days Paid Bereavement, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company’s values. The Sushi Cook will plan, prep, set-up, and provide quality service in all areas of food production for sushi and raw dishes, including specials, in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Essential Duties: • Prepare all sushi items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines., • Read tickets and prepare order., • Coordinate ticket with service/kitchen staff and managers., • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Keep updated on recipe changes and ensure proper execution of recipe procedures to maintain a high quality and consistent product., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Must be dressed and well groomed in Company approved uniform at all times., • Adherence to Company and Safety Policies and Procedures., • Must wear approved manufacturer certified slip resistant or non-slip shoes at all times while workingEducation/ Experience/ Skills:, • High school diploma, • 1 year similar experience, • Must be able to clearly and effectively communicate English.Physical Demands: We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check.

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 (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (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 assistant reporting to the General manager, he/she is primarily responsible for the seamless execution of table maintenance, communicating all requests and orders to the captains/servers, Essential and other important responsibilities and duties may include, but are not limited to the following: RESPONSIBILITIES: • Check each table for completeness of setting., • Checks dining area, tables, and chairs for cleanliness. Maintains cleanliness and organization of bus stations and service areas., • Greets guests and serves them bread and butter, and water., • Keep stations stocked throughout shift., • Check stations for stock of silver, dishes, napkins, ice, and condiments., • Works as a team member, helping and requesting help from others., • Assists in guest services as directed by front server and management., • Serves coffee, tea, and water per RDG guidelines., • Communicates all 86’d items to managers in a prompt manner., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards, • At the start of each shift check the daily prep list to ensure it is complete and sufficient prep product is available., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly and acknowledge all guests, however busy and whatever time of day, • Attending employee meetings and communicating suggestions for improvement as needed., • Handle, store and rotate all products properly., • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to Management team, • Always maintain positive co-worker and guest relations. SKILLS AND QUALIFICATIONS: • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow prep work as specified by the Manager or Supervisor, • Must be detail oriented and possess effective communication and written skills., • State complaint food handling certificate, • Ability to multi-task., • Must be a team player., • Self-motivated and performance driven., • Professionalism and courtesy., • Remain in stationary position for up to 8 hours throughout work shift., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Standing for several hours within the day.

Job Description Location: On-site at Maíz y Agave Cocina Mexicana Employment Type: Full-time / Part-time Reports to: Kitchen Manager / Head Chef ENGLISH VERSION About Us Maíz y Agave Cocina Mexicana is a restaurant rooted in the rich culinary traditions of Mexico. We value teamwork, respect, and a clean, organized kitchen as the foundation for great food and service. Position Summary We are seeking a reliable and hardworking Dishwasher to join our back-of-house team. This role is essential to the daily operations of our kitchen. The ideal candidate is responsible, organized, and committed to cleanliness and hygiene. Key Responsibilities * Wash dishes, pots, pans, and utensils quickly and efficiently. * Maintain a clean and organized dishwashing station. * Take out trash and help with general kitchen cleaning duties. * Assist with food prep and restocking as needed. * Follow health and safety standards at all times. Requirements * Ability to work in a fast-paced environment. * Strong attention to cleanliness and hygiene. * Able to stand for extended periods and lift up to 50 lbs. * Availability for evenings, weekends, and holidays. * No experience required, but prior kitchen experience is a plus. What We Offer * Competitive pay. * Staff meals and employee discounts. * A supportive and team-focused work environment. * Opportunities for advancement in the kitchen. Sobre Nosotros Maíz y Agave Cocina Mexicana es un restaurante que honra las ricas tradiciones culinarias de México. Valoramos el trabajo en equipo, el respeto y una cocina limpia y organizada como base para una gran experiencia gastronómica. Resumen del Puesto Estamos buscando un(a) Lavaplatos confiable y trabajador(a) para unirse a nuestro equipo de cocina. Este puesto es esencial para el funcionamiento diario del restaurante. El candidato ideal es responsable, ordenado y comprometido con la limpieza. Responsabilidades Principales * Lavar platos, ollas, sartenes y utensilios de manera rápida y eficiente. * Mantener limpia y ordenada la estación de lavado. * Sacar la basura y ayudar con la limpieza general de la cocina. * Apoyar en la preparación de alimentos y reposición cuando sea necesario. * Seguir las normas de salud e higiene en todo momento. Requisitos * Capacidad para trabajar en un ambiente de ritmo rápido. * Atención a la limpieza y la organización. * Capacidad para estar de pie por largos periodos y levantar hasta 50 libras (23 kg). * Disponibilidad para trabajar noches, fines de semana y días festivos. * No se requiere experiencia, pero se valora experiencia previa en cocina. Ofrecemos * Pago competitivo. * Comidas para el personal y descuentos. * Ambiente de trabajo en equipo y con apoyo. * Oportunidades de crecimiento dentro de la cocina.

Job Description POSITION OVERVIEW: The Team Member is responsible for providing exceptional guest service while working closely with the Restaurant Managers and other Team Members to maintain operational standards and procedures. This position operates under the direction of the General Manager, Assistant Managers, and Shift Coordinators. This position has direct interactions with Guests and members of the field operations team. SUMMARY OF ESSENTIAL DUTIES AND RESPONSIBILITIES: • Greets guests with a smile while receiving orders and processing payments, • Prepares and packages food and drink products, • Responsible for maintaining the cleanliness of the restaurant at all times including dining room, restroom & exterior, • Maintains health and safety standards in work areas, • Unloads and stocks inventory items as needed, • Prompt and regular attendance on assigned shifts, • Follows Burger King uniform and grooming standards and policies QUALIFICATIONS AND SKILLS: • Must be at least sixteen (16) years of age, • Comfortable working in a fast paced environment, • Ability to interact in a positive and professional manner with guests and coworkers, • Willingness to learn all areas of restaurant operations & work multiple stations, • Available to work evenings, weekends and holidays

Job DescriptionCompany Description We are looking for a Restaurant General Manager to join the re-opening of the famed Delano Miami Beach. Delano Miami Beach will fuse historic charm with contemporary luxury, reflecting a reimagined experience that pays homage to the original visionary concept. Comprising 170 rooms and distinct food and beverage concepts, the hotel will preserve its iconic walk-in pool and, in addition, unveil a new pool on an amenity deck, offering breathtaking views of the ocean. Delano Miami Beach will act as the brand’s flagship location, re-establishing Delano as a trailblazer in luxury lifestyle hospitality. The Restaurant General Manager is responsible for leading all Food & Beverage operations for one of our signature restaurants. You will do so with energy, motivation and commitment to deliver outstanding experience-led service with excellent financial results. You’ll play a key role in introducing Delano Miami Beach’s new dining offerings as we aim to position ourselves as a premier F&B destination in Miami, attracting a diverse clientele and creating memorable experiences. Job Description What you'll do... • Establish, monitor, and manage budgeted revenue and net operating income, ensuring the budgeting process is accurate and efficient., • Develop and implement action plans, providing guidance and support to the restaurant/bar/outlet teams to achieve or exceed budgeted revenue and net operating income targets., • Ensure adherence to labor and expense guidelines to maintain budgeted costs and optimize profitability., • Institute and oversee service and product upgrades to maintain the restaurant's competitive edge in the market., • Lead and manage all F&B team members, providing effective supervision and fostering a positive work environment – inspiring and motivating your team every step of the way., • Select, train, and develop all restaurant staff, exercising discretion in hiring, performance reviews, disciplinary actions, and terminations in line with company policies., • Develop and enforce restaurant-specific policies and Standard Operating Procedures (SOPs), including health and safety procedures and training programs., • Promote exceptional guest satisfaction across all restaurant operations and implement guest recognition programs to encourage loyalty., • Foster a strong community presence by re-establishing the restaurant's identity locally and building connections with the neighborhood., • Stay focused on achieving brand goals and ensure restaurant operations align with these objectives., • Collaborate regularly with hotel leadership teams to ensure seamless and efficient restaurant operations., • Liaise with the head office teams to align on brand standards, trends, and direction, while building strong partnerships with brand and corporate stakeholders., • Prepare and submit required reports on time, including payroll, revenue, team member schedules, and quarterly action plans., • Conduct regular department meetings to discuss goals, performance, and improvement strategies., • Participate in long-term planning and contribute to ongoing initiatives that promote continuous improvement within the restaurant., • Ensure compliance with all relevant local liquor laws, health and sanitation regulations, and other legal requirements related to food and beverage operations., • Monitor and manage divisional matters related to employment laws, ensuring compliance with federal, state, and local regulations., • We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for everyone on the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service. Qualifications What we're looking for... • At least 5 year of experience in a senior food & beverage role, preferably within a lifestyle brand. Resort and international experience preferred., • Proven track record of successful hotel and/or restaurant openings with sustained success well beyond the opening phase., • Flexibility in working hours is required., • You’re a strong team leader, a natural at managing and inspiring others in a way that gets the best out of them., • You combine analytical and methodical thinking with high attention to detail and a solution-focused approach., • Strong knowledge of health department rules and regulations, liquor laws and regulations, • Ability to multitask, work in a fast-paced environment and have a high-level attention to detail. You prioritize and adapt to the changing needs of the operation., • You’re a great communicator – both verbally and written – and a great listener. Fluent in English and Spanish strongly preferred., • You have a passion for hospitality, you inspire an enthusiastic guest-centered approach., • You can turn any situation around into a positive experience for all, guests and team alike., • You think big and encourage your team to believe., • You are a natural at leading and managing others, and you lead by example, creating an environment where your team can be their best self., • You are able to easily identify and utilize emerging trends and technology to generate revenue., • You exhibit a professional attitude, diplomacy and an ability to handle difficult situations., • You are highly responsible, reliable and ethical. A reputation for honesty and integrity. Additional Information What’s in it for you… • The opportunity to join an innovative, fast-growing, international group that’s committed to not just building new hotels but building a global brand., • The chance to challenge the norm and work in an environment that is both creative and rewarding., • Become part of a team that’s very passionate about creating great hospitality experiences and exploring new locations at every opportunity.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Food & Beverage Supervisor. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and is home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There is a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that converts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness room, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood has interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which will feature graffiti and artwork by local Miami-based artists. The role of the Food & Beverage Supervisor is to assist and support the Restaurant Manager(s) in the overall operations of the Food & Beverage outlets. RESPONSIBILITIES AND AUTHORITIES: • Always treat guests with courtesy and respect in a variety of situations, • Honesty & Integrity, • Delivers outstanding service and creates memorable experiences., • Coordinates and multi-tasks job duties in an active environment SPECIFIC DUTIES • Assists Restaurant Manager(s) in training and developing management and staff., • Develops training documents, menu descriptions and service documents for front of house staff., • Discuss hiring needs with Restaurant General Manager and People Services., • Coordinate interviews with applicants as necessary., • On boards and creates training programs for new hires., • Prepare daily and seasonal staff training classes., • Design and implement new tools and procedures to improve service as necessary., • Lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and restaurant menu additions., • Handle all guest relations issues when guests call ie. chargebacks, staff issues, lost items, etc., • Ensure that all health department standards are being upheld daily., • Ensures a high level of guest satisfaction and cultivates return business., • Develops and upholds restaurant standard operating procedures., • Meets guests and develops relationships to manage the restaurant from a promotional angle., • Develops and upholds restaurant standard operating procedures., • Upholds all People Services best practices., • Follows and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook., • Acts as an ambassador to Arlo Hotels Culture. REQUIREMENTS: Certifications: • Florida Food Handler Manager Certification Knowledge: • Minimum two (2) years of experience in F&B roles. Physical Abilities: • Move, Lift, Carry, Push, Pull and Place objects weighing less than or equal to 15 pounds without assistance., • Reaching overhead and below with the knees, including bending, twisting, pulling and stooping

Job Description Position: F&B Manager SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic F&B Outlet Manager. Are you someone whoispassionateaboutpeople,drivenby purpose, andcleverin your approach? If so keep on reading!! Here atArlowe strive to create a sense of awe that leaves those we touch wanting more”….. The role of the Food & Beverage Manager is to assist and support the Restaurant General Manager(s) in the overall operations of the Food & Beverage outlets. RESPONSIBILITIES AND AUTHORITIES: * Always treat guests with courtesy and respect in a variety of situations * Honesty & Integrity * Delivers outstanding service and creates memorable experiences. * Coordinates and multi-tasks job duties in an active environment SPECIFIC DUTIES: * Assists Restaurant General Manager(s) in training and developing management and staff. * Schedules some or all front of house departments. * Submits and verifies payroll for front of the house staff. * Develops training documents, menu descriptions and service documents for front of house staff. * Discuss hiring needs with Restaurant General Manager and People Services and assists in the interviewing and hiring process. * Coordinate interviews with applicants as necessary. * On boards and creates training programs for new hires. * Prepare daily and seasonal staff training classes. * Design and implement new tools and procedures to improve service as necessary. * Lead pre-shifts daily to make sure staff is aware of all company-wide news, HR updates, and restaurant menu additions. * Handle all guest relations issues when guests call ie. chargebacks, staff issues, lost items, etc. * Ensure that all health department standards are being upheld daily. * Has awareness and understanding of the restaurant P&L and implements plans to increase profit margin by controlling labor and operating costs. * Ensures a high level of guest satisfaction and cultivates return business. * Develops and upholds restaurant standard operating procedures. * Meets guests and develops relationships to manage the restaurant from a promotional angle. * Develops and upholds restaurant standard operating procedures. * Upholds all People Services best practicesas it pertains to coaching, counseling, disciplinary, hiring, and terminations. * Follows and ensures compliance of all Arlo Hotels policies and standard operating procedures as outlined in the Employee Handbook. * Acts as anambassadorto Arlo Hotels Culture. REQUIREMENTS: Certifications: * Florida Food Handler Manager Certification Knowledge: * Minimum two (2) years of experience in F&B Management or similar roles. Physical Abilities: * Move, Lift, Carry, Push, Pull and Place objects weighing less than or equal to 15 pounds without assistance. * Reaching overhead and below with the knees, including bending, twisting, pulling and stooping • Other reasonable responsibilities assigned by Leadership.

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: The Restaurant Manager, AVA, Coconut Grove will be responsible for managing and supporting daily operations. Oversight of floor management and employee development, inventory management, supply purchases, and guest satisfaction are top priorities. Performance will be measured by consistent delivery of results while upholding company standards, expectations, and following systems. Holidays, late nights, and weekend hours are required. This position will report to the GM. RESPONSIBILITIES: • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with guests and members; build loyalty and face/name recognition., • Positively handle guest requests and accept feedback with grace., • Provide sound resolution(s) to guest complaints with poise and professionalism., • Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback., • Maintain highest level of safety, security, sanitation, and cleanliness of facility., • Must understand how to use basic computer applications and POS systems., • Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills., • Sound decision-making capability while protecting the restaurant/company in instances of urgency., • Assist in conducting quarterly restaurant staff evaluations., • Follow company guidelines to effectively manage labor., • Achieve restaurant financial goals as specified to applicable area of responsibility., • Control cash, credit, and other receipts by following company cash handling/reconciliation procedures., • Participate in weekly reports (sales, product mix, expenditures, general operations) for review with the GM/management team and the Head of Mixology. Should be present in all management meetings for all floors and venues., • Collaborate closely with HR to ensure leadership through Performance Management, including ongoing coaching and progressive management techniques. This responsibility fosters a positive work environment and ensures staff development and accountability., • Responsible for DOH compliance, • Oversee all new hires and their training schedules, physically training all new team members when leads are unavailable, • Responsible for all products in and out of the building and ordering/stocking the products for all venues in the building Requirements/Qualifications: • Minimum of 5 years fine dining/upscale luxury experience as a Restaurant Manager or AGM is required in a high-volume restaurant setting., • Bachelor’s degree in business administration, hotel administration or related field of study or any equivalent combination of education and/or experience is desirable., • Pre-opening experience is desirable., • Previous experience with luxury dining service standards are required., • Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged., • Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback, • Certifications: Certification in Mixology and/or Bar Management is highly desirable. Must have food handler’s certification and be compliant with all local, state, and federal regulations regarding alcohol service and health standards., • Computer Skills: Proficient in Microsoft Office Suite (Word, Excel, PowerPoint), and experience with Point of Sale (POS) systems, preferably Toast. Ability to quickly learn and utilize new software and technology related to inventory management, scheduling, and reporting., • Interpersonal Skills: Excellent communication skills, both verbal and written. Ability to lead and motivate a team, resolve conflicts effectively, and maintain strong working relationships with staff, management, vendors, and customers., • Leadership Skills: Demonstrated ability to manage and train staff, including organizing, prioritizing, and scheduling work assignments. Experience in performance management, coaching, and developing employees., • Operational Knowledge: In-depth knowledge of bar operations, including inventory management, menu development, cost control, and compliance with all health and safety regulations., • Financial Acumen: Ability to manage budgets, understand financial reports, and take appropriate actions to achieve financial goals., • Problem-Solving Skills: Strong analytical and problem-solving skills, with the ability to make quick decisions in a fast-paced environment., • Flexibility: Must be able to work a flexible schedule, including nights, weekends, and holidays as required by the business needs., • Attention to Detail: Exceptional attention to detail in all aspects of bar management, from customer service to inventory, and compliance with legal regulations., • Initiative: Proactive in identifying areas for improvement and implementing changes to enhance operational efficiency, customer satisfaction, and team performance., • Creating “best practices” and SOP’s for teams to follow Other Skills and Knowledge: • Punctuality and regular and reliable attendance. Must be able to work days, nights, weekends and holidays, • Effective communication, written and interpersonal skills., • Time management skills., • Maintain confidentiality of company information and recipe data 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, • High-volume music played throughout shift

Job DescriptionJob description MANAGER ROLE PURPOSE Oversee and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness, and sanitation. Hospitality at the forefront of actions. KEY RESPONSIBILITIES & ACCOUNTABILITIES • Completely understand all policies, procedures, standards, specifications, guidelines, and training programs., • Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking, and serving standards., • Achieve company objectives in sales, service, quality, appearance of facility, sanitation & cleanliness through training of Team Members, and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Make employment and termination decisions consistent with General Manager guidelines for approval or review., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for any and all violations of company policies, rules, and procedures., • Fully understand and comply with all federal, state, county, and municipal regulations that pertain to health, safety, and labor requirements of the restaurant, Team Members, and guests. NON-NEGOTIABLE ITEMS • Tardiness/no-show, • Be 21 years of age., • Must be able to read and write in English., • Must be able to hear well amongst loud background noise., • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area., • Know about service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and can operate a cash register or POS system., • Be able to work in a standing position for long periods (up to 10 hours)., • Be able to reach, bend, stoop, and frequently lift up to 30 pounds., • Must have the stamina to work 40 hours per week., • 2 years of restaurant management experience, • 2 years of sushi experience Makes: • Employee-related decisions including hiring & termination, promotions & demotions, • Recruitment strategies, • Training & development, employee mapping, and growth charts, • Sales strategies, • Employment retention strategies, • Guest satisfaction scores meet/exceed company standards, • Food cost and waste, • Annual sales dollars achieved compared to budget, • Meeting or exceeding requirements for Food Safety Audit scores for the year, • Team member turnover meets company requirements Benefits: • Employee discount, • Flexible schedule, • Health insurance, • Paid time off, • Paid training Experience level: • 2 years Restaurant type: • Casual dining restaurant Shift: • Day shift, • Evening shift, • Morning shift Weekly day range: • Weekend availability Shift availability: • Day Shift (Required), • Night Shift (Required) Work Location: In person

Job Description GENERAL PURPOSE OF JOB: The Manager is responsible for ensuring that the center is run according to the required K1 standards. The Manager holds their Salaried and Hourly Staff accountable, coaching and developing them to be ready for the next level. ESSENTIAL DUTIES AND RESPONSIBILITIES: • Assisting the General Manager in recruiting, interviewing, hiring, training, disciplining, and terminating, • Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits, • Ensuring that cashier personnel adhere to correct cash handling procedures, • Ensure cashier personnel are meeting the minimum selling standards set forth by K1 Speed, • Monitor inventory, supporting the General Manager each month to complete an accurate account of the items on hand, • Ensuring that track personnel run races safely, efficiently and professionally, • Ensuring that mechanic personnel maintain our karts in peak working condition, • Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service, • Corresponding with and providing regular reports to corporate office personnel, • Maintaining the highest standard of facility appearance, • Oversees the day- to-day operations within the policies and guidelines set forth by K1 Speed., • Identify on a regular basis their opportunities and creates an action plan to increase the performance level to the required K1 standard, • Ensures that their location has the proper staffing level to maximize the employee and guest experience., • Over sees weekly inventories of each location per company standards., • Maintain a professional K1 image including the Paddock lounge cleanliness, proper uniforms and appearance standards., • Ensures their location is keeping food cost, part costs and labor costs (hours) at or below K1 acceptable standards., • Ensures their location is consistently following the guidelines for private party events and catering including: food service and quality standards, greet procedures, POS and payout procedures, set up and décor standards, party rental and supply storage and rebooking all repeatable parties., • Understands and makes sure that each team member follows all cash handling procedures including safe maintenance, deposits and all banking functions., • Works with their team to promote a positive social media response., • Works with their team to ensure that each employee understands the importance of treating guests the K1-Way so the guests continue to return, providing an exceptional guest experience., • Responds to customer service needs to provide the highest standards of service within 24hours., • Maintains great relationships with all vendors and notifies the General Manager of any vendor issue, • Ensures their Team is providing a safe working and guest environment to reduce the risk of injury and accidents., • Represents the K1 image at all company and community events (local businesses, organizations and media)., • Ensures their Team is engaging in preventative maintenance, daily cleaning, and repairs., • Practice the K1 Speed open door policy at all times. Job Knowledge – Able to learn new skills and maintain up-to-date job-related information. Applies technical and procedural know-how to get the job done; understands job duties and responsibilities. Initiative – Takes initiative versus waiting for direction. Results and goal oriented. Desires to excel on the job. Demonstrates self-confidence and positive attitude. Professionalism – Consistently treats individuals with dignity and respect, recognizing the importance of cultural differences. Has and maintains a positive sense of humor and uses humor and uses humor appropriately. Embraces, communicates, and demonstrates company values and ethics. Maintains reasonable expectations of self and others when balancing time and performance demands with personal and professional needs. Planning and Organizing – Develops realistic plans, setting reasonable completing times. Effectively uses time and resources. Prioritizes duties in a manner consistent with organizational objectives and emergencies. Team Work/Cooperation – Successfully works with others to achieve desired results. Helps prevent/resolve conflicts. Develops positive working relationship with all people. Promotes mutual respect. Being pleasant with others on the job and displaying a good-natured cooperative attitude to bring teams of people together. Is flexible/open minded. Critical Thinking – Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems. Overcomes obstacles. Helps team solve problems. Productivity – Takes on additional responsibilities as needed. Manages priorities. Develops and follows work procedures. Active Learning – Understanding the implications of new information for both current and future problem-solving and decision making. The ability to accept criticism and stay calm under pressure. Communication – Communicating in a professional and empathetic way so employees understand what is expected of them. Effectively conveys and receives ideas, information and directions. Demonstrates good verbal and written communication. Paying attention to what people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times Customer Orientation – Listens, identifies, and responds, quickly and effectively to internal and external customers’ needs and sets work activities accordingly. Goes beyond what is expected and follows up to ensure customer satisfaction. Work Quality – Demonstrates accuracy, thoroughness, and attention to detail. Decision Making – Take calculated risks, make timely/responsive decisions. Modifies decisions based on new information, and takes ownership of the outcomes of each decision made. Adaptability/Flexibility – Demonstrates judgment and willingness to make exceptions. Initiates or accepts changes in the process, while maintaining focus on the task/issue. Transitions effectively between multiple tasks on priorities. Meeting the needs of each customer without compromising the brand/business. EDUCATION and/or EXPERIENCE: Must be 21 years of age. High school diploma Associates in Business or related field preferred. Must have 3 years of Food and Beverage experience, current ServSafe Manager Certificate is a plus. Must have 5 years of previous management experience with a successful track record, preferably in restaurant, entertainment or hospitality. PHYSICAL DEMANDS: This position requires that weight be lifted, pushed, pulled, safely for extended periods of time. Must be able to lift up to 100lbs with reasonable accommodation. WORK ENVIRONMENT: The work environment for this job typically has a high level of noise. The work will be performed predominantly indoors, however, things such as marketing events can be exposed to the outdoor elements. SUPERVISORY RESPONSIBILITIES: Responsible for managing salaried and hourly employees.

Job Description DINING HALL MANAGER SKY CAFE @ 830 BRICKELL We’re looking for a passionate Dining Hall General Manager to join our team! We are seeking an experienced and tech-savvy Dining Hall Manager to oversee the daily operations of our dining facility. The ideal candidate will have a strong background in food service management, excellent leadership skills, and a deep understanding of technology-driven solutions to enhance efficiency, customer satisfaction, and operational excellence. Key Responsibilities: • Oversee all aspects of dining hall operations, including food service, staff management, customer satisfaction, and health & safety compliance., • Utilize digital POS systems, inventory management software, and scheduling platforms to streamline operations., • Implement and maintain automated ordering systems and self-service kiosks., • Analyze sales and operational data using analytics software to optimize menu offerings and improve service efficiency., • Manage vendor relationships and oversee supply chain logistics with the use of digital procurement tools., • Train and mentor staff on technology platforms, ensuring proper usage and troubleshooting as needed., • Develop and implement digital marketing strategies to promote dining services, such as mobile ordering apps, loyalty programs, and social media campaigns., • Ensure compliance with health, safety, and sanitation regulations using digital tracking tools., • Minimum of 3-5 years of experience in food service or dining facility management., • Strong proficiency in POS systems, inventory management software, and digital scheduling tools., • Experience with data analytics, reporting tools, and process automation in a food service setting., • Excellent leadership, communication, and problem-solving skills., • Ability to train and support staff in using technology effectively., • Knowledge of health and safety regulations in food service operations., • Possession of a valid Health Department Certification., • Experience with mobile ordering applications and self-service technologies., • Familiarity with digital marketing techniques and customer engagement tools. What's in it for you: • Join a fast-growing company committed to not just serving the best cookies & coffees but building a national brand, • Competitive salary, healthcare, & sweet perks for always going the extra mile and living our values, • 2 weeks PTO & healthcare benefits, • Training to get you settled into your role, learning opportunities to broaden your skill set that help you thrive at work, • Great opportunity to progress with maman, internal mobility and growth will be encouraged when possible Keep in mind that we are growing and developing everyday. We all do a little bit of everything & like to roll our sleeves up and get our hands dirty to help a colleague out We are looking for awesome, hard-working people now that are all about creating the most memorable experience for every single maman customer Thank you for your interest in maman and look forward to chatting with all of you cookie monsters! We use eVerify to confirm U.S. Employment eligibility.

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 the Bar Supervisor, AVA you will be overseeing pre-opening phases and the operation of our bar concept, including the maintenance and monitoring of restaurant products and systems, as well as the management of training and specific tasks such as Toast, Fintech, and OSE. You are accountable for approving new hires and leading the onboarding process for new team members at a high level, while providing guidance and constructive feedback to all parties involved. This is a pre-opening and will require knowledge of bar set-up, inventory and staff hiring/development. RESPONSIBILITIES: • Is the "face" of the program and leading from the front lines. Must know each floor/venue intimately, • Intimate knowledge of schedules of all bar staff and effectively coordinates with GM, • Participate in weekly reports (sales, product mix, expenditures, general operations) for review with GM/management team, and Director of Beverage Operations. Should be present in all management meetings for all floors and venues., • Update and maintain administrative systems (Menu Matrix, FOH Staff training documents, costing worksheets, produce budgeting, produce and spirit order sheets, toast requests, menu edits, cleaning schedules, etc.)., • Supports the Head of Mixology by ensuring the consistency of crafted cocktail delivery., • Fluent in LTS training and operations, • Responsible for DOH compliance, • May from time to time take brand meetings, • Create and maintain vendor relationships to obtain deals and discounts on products with the approval of the Director of Bar Operations, • Leads mandatory monthly bar team meeting for each venue, • Menu Maintenance and engineering to be sent to Director of Beverage Operations and beverage team for approval, • Oversee all new hires and their training schedules, physically training all new team members when leads are unavailable, • Responsible for all product in and out of building and ordering/stocking the product for all venues in the building, • Maintain pouring cost goals and uphold the Executive team's standards for each space, • Report and works closely with the GM, Head of Mixology and Director Beverage Operations, • Work 5 days a week, with 4 of the busiest shifts and 1 day for administrative duties and weekly liquor ordering. Often, this position will work more than this. Nighttime and primetime is a must to supervise the health of the operation, • Assist with Menu maintenance via Marketing (QR, Physical Menu, Golden Hour, Brunch), • Occasionally flex hours based on bar program directors' responsibilities, • Responsible for prep and consistency, • Does all administrative duties for new menu launch, including menu matrix, staff education, pre-shift and tastings, • Review Toast updates, • Bar Auditions/Recommendations/ Certifications when leads are too busy or unable to train, • Often come in early to train and oversee new prep team members REQUIREMENTS/QUALIFICATIONS: • Minimum of 2-3 years management experience as a Bar Manager in an upscale or luxury high volume, • Experience working with an extensive craft cocktail and wine inventory, • Utilizing purchasing platforms and monitoring budget set by the LTS Report, • Maintaining financial systems and software such as Toast POS, Fintech, Restaurant 365, • Experience with extensive inventory procedures, • Business development and staff excellence development, • Driving COGs down, finding ways to maximize product and best utilization of “dead stock” in the building, • Creates value by organizing and monitoring ordering and managing variance, • Assisting the Membership teams with increasing the value of membership for our members, • Managing OSE requests and adhering to the OpEx budgets, • Overseeing maintenance requests and the function of all beverage related assets, • Accountable for approving new hires and leading the onboarding process for new team members at a high level, while providing guidance and constructive feedback to all parties involved, • Creating “best practices” and SOP’s for teams to follow Physical Demands And Work Environment: • General office assignments, • Consistent standing and walking through venues, • Occasional use of ladders and elevation, • Heavy lifting for stock room maintenance, • Microsoft Office Suite

Job DescriptionDescription: Restaurant Manager - José Andrés at The Ritz-Carlton South Beach Hola South Beach! Chef José Andrés and Jose Andres Group (JAG) have partnered with The Ritz-Carlton South Beach to bring exciting new food and beverage options to Miami Beach. We are looking for the city's most talented hospitality leaders to help us as we continue our mission to Change the World Through the Power of Food! The JAG Restaurant Manager is tasked to lead and manage service team to offer a world-class culinary experience. Take ownership of the restaurant; ensure the restaurant operates beautifully, efficiently and profitably every shift and every day. Exemplify gracious hospitality and sincere respect in all interactions. Maintain open lines of communication a positive work environment. Continue to be a student of our concept and the industry by seeking out opportunities to learn more and improve. Be a dedicated teacher committed to developing the hourly team. Position reports to the General Manager. Develop, coach and consistently execute service standards. Impact service by being on the floor during peak service times. Earn the confidence of the team by consistently running a smooth shift. Exemplify professionalism and enlightened hospitality in all interactions and especially in difficult situations. Ensure consistent execution of steps of service by using tools such as shopper reports and guest feedback. Performance and Talent Development; Develop strong team relationships by demonstrating a strong work ethic and willingness to assist each team member. Clearly communicate expectations and hold individuals accountable. Provide both positive and constructive feedback to team in a timely manner and document when appropriate. Actively recruit top tier talent. Treat potential employees with same sense of hospitality and respect as employees and guests. Execute training program consistently for hourly employees. Take charge of self improvement and professional growth by seeking out performance feedback and educational opportunities. Ambassador of JAG; Culture Seek out opportunities to communicate José Andrés Group’s vision to team, guests, students, vendors and community in a clear and positive manner. Lead by example. Demonstrate ownership, accountability, and initiative in daily tasks by anticipating business needs and proactively addressing issues. Readily adjust to circumstances and manage change effectively by finding ways to accommodate team and guests by always ‘making it happen’, without sacrificing quality. Create a positive work environment by demonstrating no tolerance for negative behaviors. Welcome new ideas and seek feedback from team and GM by asking questions. Manage Daily Operations; Understand, practice and teach policies and procedures. Communicate any major facility or operational emergencies to GM immediately. Maintain a detailed daily log to communicate between shifts and prevent issues from reoccurring. Regularly conduct service team meetings. Provide a safe, clean, organized and sanitary work environment. Understand and ensure all ABC laws, Health Standards, federal and state laws are met. Correct all violations with a sense of urgency. Manage Financial Results; Understand and execute restaurant plan to stay within department budgets and maximize profits. Actively manage inventory and waste to meet cost targets. Demonstrate proficiency in cash management. Ensure check register, cash outs, bank logs, inventory and deposits are accurate and executed according to standard. Effectively manage service labor, scheduling and payroll. Proficiency with tools such as Compeat, Open Table and Point of Sales systems. Reach out to GM for support and training as needed. Requirements: Skills & Knowledge Position requires a minimum of 2+ years of restaurant management experience and 5+ years of restaurant experience. Requires developed communication skills, both verbal and written. Most tasks are performed independently or in a team environment with the employee acting as a team leader. Ability to maintain compliance with all local, state and federal laws and regulations. Extensive knowledge of upscale or fine dining service and sales skills. Ability to supervise, train and motivate multiple levels of employees. Ability to assess/evaluate other employees’ performance in a fair and consistent manner. Extensive knowledge of food industry, restaurants and competitive markets. Extensive knowledge of revenue management. Participation in the development of short- and long-term financial and operational goals of the restaurants. Extensive knowledge of fine dining or upscale restaurant service and salesmanship. Abilities & Working Conditions This position will spend 100% of the time standing or walking. Must be able to stand and exert well-paced mobility for up to 8 hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to lift up to 15 lbs. on a regular and continuing basis. May be required to lift trays of food or food items weighing up to 30 lbs. occasionally. 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 and employees. Requires manual dexterity to use and operate all necessary equipment. Required to work nights, holidays and weekends. Jose Andres Group is an Equal Opportunity Employer and participates in the federal government E-Verify Program.

Job DescriptionBenefits: • Company parties, • Dental insurance, • Employee discounts, • Health insurance, • Opportunity for advancement, • Paid time off, • Training & development, • Tuition assistance A Restaurant Manager is to work alongside General Manager and is responsible for overseeing the daily operations of a restaurant. Their duties include hiring and training restaurant staff to follow company policies, speaking with guests to address concerns or solve problems, and creating work schedules for restaurant staff. Duties & Responsibilities: • Ensuring incoming staff complies with company policy, • Training staff to follow restaurant procedures, • Maintaining safety and food quality standards, • Keeping guests happy and handling complaints, • Organizing schedules, • Keeping track of employees hours, • Recording payroll data, • Ordering food, linens, gloves, and other supplies while staying within budget limitations, • Supervising daily shift operations, • Ensuring all end-of-day cashouts are correctly completed, • Coordinating daily front- and back-of-house restaurant operations, • Controlling operational costs and identifying ways to cut waste, • Appraising staff performance, • Interviewing/recruiting new employees, • High school diploma is a plus, • Previous restaurant experience, • Prior work as a manager or supervisor, • Success with customer service, • Training in food safety, • Experience with long shifts, • Financial literacy

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: The Maitre D’ is responsible for managing and leading daily front desk operations for the restaurant. Oversight of regular and VIP clientele development of private event contact, concierge, celebrity and guests of international renown, database management, inventory of menu supplies, supply purchases and guest satisfaction are paramount priorities. RESPONSIBILITIES: • Execute and maintain quality of food, beverage and service with full adherence to standards set forth by management; act with a sense of urgency, be friendly, professional and engaged., • Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service., • Proactively visit with and interact with restaurant guests; build loyalty and face/name recognition., • Positively handle guests requests and accept feedback with grace and humility, • Manage host team to provide seamless guest interaction., • Maximize seating utilizing Seven Rooms., • Understand the market and surrounding areas (i.e. restaurants, businesses, hotels)., • A complete understanding of all menus, menu structure, ingredients, origins, • An understanding of the cocktail program structure and pricing model of the Main Bar as well as L’Atelier and V by MILA, An understanding of the wines-by-the-glass program and wine program, including corkage fees, • Possess knowledge of the beer and N/A program, • Train new and existing employees on MILA service standards., • Assist management with training needs as required, • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day, • Attend employee meetings and communicate suggestions for improvement as needed., • Manager and coordinate all menu changes and communicate with the service team, • Understand and comply with Company Policies., • Promptly report equipment and food quality problems to Management team, • Always maintain positive co-worker and guest relations., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow up on daily side work duties Requirements/Qualifications: • State complaint food handling certificate Must have computer knowledge (Excel, Windows, etc.), • Ability to multi-task., • Must be a team player and possess strong leadership abilities., • Self-motivated and performance driven., • Professionalism and courtesy., • Must be detail oriented and possess effective communication and written skills., • Remain in stationary position for up to 8 hours throughout work shift., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Punctuality and regular and reliable attendance., • Effective communication, written and interpersonal skills., • Time management skills., • Compute basic arithmetic., • Ability to comprehend and follow recipes., • Maintain confidentiality of company information and recipe data Physical Demands And Work Environment: • General office assignments-(typing), which lends itself to repetitive motion., • Sitting in a stationary position for several hours within the day.

Job Description Sparrow Italia is a modern Italian restaurant that embodies European sophistication. With a location in the prestigious Mayfair neighborhood of London and a location coming soon in Miami, Sparrow sets the tone for a chic atmosphere that honors the values belonging to generations of Italian table lovers. The expansive menu features Italian and Mediterranean inspired classics with creative twists, such as handcrafted pastas, rustic pizzas and wood-fired creations that showcase bold and innovative flavors made with the finest sustainable and organic ingredients The cuisine is complemented by adventurous mixology that is fresh, seasonal, and artfully presented. The finest spirits are used to craft our dynamic cocktails which are rooted in the flavors of Italy. Sparrow Italia is a modern Italian restaurant that embodies European sophistication. With its first two venues located at Hotel Figuroa, in Downtown Los Angeles, and in the prestigious Mayfair neighborhood of London, Sparrow sets the tone for a chic atmosphere that honors the values belonging to generations of Italian table lovers. The expansive menu features Italian and Mediterranean inspired classics with creative twists, such as handcrafted pastas, rustic pizzas and wood-fired creations that showcase bold and innovative flavors made with the finest sustainable and organic ingredients The cuisine is complemented by adventurous mixology that is fresh, seasonal, and artfully presented. The finest spirits are used to craft our dynamic cocktails which are rooted in the flavors of Italy. Sparrow Italia's third location will be opening soon in Wynwood, Miami. The Maitre d' reports to the General Manager and is responsible for managing, training and development of the host stand and the smooth flow and operation of special event VIP bookings of a single restaurant. Work with the General Manager and Executive Chef in planning special events and special VIPs as well as a plan to grow the business, drive sales and manage costs. Lead Host Operations • Staff and Manage Host Operations, • Provide ongoing coaching and Training for all members of team, • Lead pre shift meetings, • Understand Labor and scheduling, • Establishing a 5 night a week schedule to spend 7 -8 core hours working on the floor at the venue., • While there are no operational responsibilities attached to this role, operational fluency is required as a contingency to any emergency situation., • A minimum of 3 years in a supervisory level for hosts., • A minimum of 3 years experience in a Full Service Dining Experience, • Exhibit strong multitasking abilities and managerial ability, • Posses a diligent work ethic and shows a sense of urgency, • Maintain a clean and professional appearance, • Display the ability to forecast and anticipate the needs of our guests and team, • Strong knowledge in cocktails, spirits and wine is a plus., • Available to work nights, weekends and holidays., • Must be able to stand for the duration of shifts and lift up to 35 lbs We use eVerify to confirm U.S. Employment eligibility.

Job DescriptionCompany Description Starting from $67,000 annually plus monthly training incentive of $1,500* *Pay is based on location, experience, and qualifications etc. *Monthly incentives after training vary and are based on restaurant profitability At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Restaurant Leader is responsible for strategic direction for their restaurant and must maintain operations standards and drive results through people development, sales and profit growth. This role is tasked with teaching, modeling and upholding Raising Cane’s culture standards for all crewmembers, customers and partners. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: Purpose of the position: • Ensures overall financial success of the restaurant and is responsible for forecasting and budgeting, • Ensures overall restaurant compliance to company standards, policies and laws, • Hires and terminates management-level crewmembers including status change and payroll process, • Creates crewmember work and training schedules, • Develops management-level crewmembers including performance management, • Acts as manager on duty, opens and closes the restaurant, manages cash handling, • Enforces Raising Cane’s policies and standards, • Uses required tools, forms and logs to support shift execution, document results and take corrective action when needed, • Deploys crewmembers during a shift and provides exemplary customer service, • Utilizes reward and recognition program for the crewmembers in the restaurant, • Authorizes employee functions requiring manager approval (e.g. discounts, timeclock overrides, etc.), • Ensures cleanliness of the restaurant and ensures the facility is in good working order, • Achieves and maintains training restaurant status, • Achieves “meets expectations” or better metrics in all crewmember and operations performance metrics, • Completes other duties as assignedQualifications Requirements for Success: • Detail-oriented, organized and able to manage multiple priorities that may be constantly changing, • Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills, • Able to work effectively and efficiently both independently and collaboratively, • Able to recognize problems, set goals, create plans and convert plans into action to solve problems, • Able to measure performance, subjectively and objectively with a high level of emotional intelligence, • Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly, • Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training, • Able to manage all public dealings in a professional manner, consistent with Raising Cane’s policies and acts as a brand ambassador inside and outside the restaurant, • 5+ years of restaurant or retail management experience, • New restaurant opening and local restaurant marketing experience preferred, • Must be 18 years of age or older, • High school diploma or equivalent required, some college preferred, • Possess a valid driver’s license Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice 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.

Job Description Summary of Position: Oversee and coordinate the planning, organizing, training and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation. Hospitality at the forefront of actions. Duties & Responsibilities: • Understand completely all policies, procedures, standards, specifications, guidelines and training programs., • Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times., • Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards., • Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of Team Members and creating a positive, productive working environment., • Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures., • Make employment and termination decisions consistent with General Manager guidelines for approval or review., • Fill in where needed to ensure guest service standards and efficient operations., • Continually strive to develop your staff in all areas of managerial and professional development., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner., • Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures., • Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis., • Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met., • Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures., • Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, Team Members and guests., • Provide advice and suggestions to General Manager as needed. Qualifications: • Be 21 years of age., • Be able to communicate and understand the predominant language(s) of the restaurant’s trading area., • Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions., • Possess excellent basic math skills and have the ability to operate a cash register or POS system., • Be able to work in a standing position for long periods of time (up to 10 hours)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Must have the stamina to work 50 to 60 hours per week., • Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team focused environment.

Job DescriptionCompany Description Starting from $65,000 annually plus monthly training incentive of $1,500* *Pay is based on location, experience, and qualifications etc. *Monthly incentives after training vary and are based on restaurant profitability At Raising Cane’s Chicken Fingers®, we serve only the most craveable chicken finger meals – it’s our One Love! Known for our great Crew and cool Culture, we follow a Work Hard. Have Fun. philosophy. Raising Cane’s is the fastest-growing chicken concept around and is on track to be a Top 10 Restaurant Brand in the United States. Each Crewmember is important to our rapid growth and enduring success. Now is your chance to join the Team and Raise The Bar! Benefits offered for all Full-time Restaurant Managers: • Medical, Dental, Vision & Pharmacy Benefits, • Dependent Care & Healthcare Flexible Spending Accounts, • Company-provided Life and Disability insurance, • Hospital Indemnity, Accident and Critical Illness, • 401(k) With Employer Match (age 21 & older), • Access to financial advisors for budget and retirement planning, • One Pass Gym Membership Program, • Tuition Reimbursement, • Crewmember Assistance Program, • Weekly Pay!*, • Competitive pay + monthly bonus, • Paid Time Off & Sick time, • 8 paid Holidays a year**, • Early closure for company events, • Casual Work Attire, • Perkspot Employee Discount Programs, • *Raising Cane's pays weekly, except in some states (e.g., California) where the company pays bi-weekly., • **Some locations may vary Job Description Your Role at Raising Cane’s: The Growth Restaurant Leader is a Restaurant Leader with Raising Cane’s that is also responsible for providing strategic direction for each new restaurant opening (NRO) they support. This role is responsible for leading the NRO process and training the Restaurant Leader while deployed. The Growth Restaurant Leader works in collaboration with the Restaurant Leader to meet all performance milestones before and after opening. This role is tasked with the oversight of the training team’s performance, NRO admin duties and supports all operations and people development. The physical work environment includes working in a fast-paced kitchen environment (which requires extended periods of physical exertion, such as walking, standing, lifting and bending) and interacting with customers. It also includes both inside and outside work in varied temperatures, working with and around food products, common allergens, industrial equipment, commercial cleaning products that require the use of personal protective equipment and physical activities necessary to complete the responsibilities of the job. Your Impact and Responsibilities: • Leads NRO strategy and oversees daily restaurant operations and enforces Raising Cane’s policies and standards Leads daily restaurant operations and enforces Raising Cane’s policies and standards * Develops the growth team and ensures all performance standards are met * Supports staffing, scheduling, training and performance management * Utilizes reward and recognition program for the crewmembers in the restaurant * Audits all facets of operations and delivers feedback to support strategy development and execution with financial, people and operations management * Executes shift management meeting Raising Cane’s operations and safety standards * Performs restaurant performance standards observation walks and uses tools to document results and take corrective action when needed Qualifications Requirements for Success: * Detail-oriented, organized and able to manage multiple priorities that may be constantly changing * Self-driven, flexible, and highly energetic with strong analytical, written and verbal communication skills * Able to work effectively and efficiently both independently and collaboratively * Able to recognize problems, set goals, create plans and convert plans into action to solve problems * Proficient in a variety of technology systems including Microsoft Office (Excel, Word and Outlook) and ability to learn and adapt to new systems quickly * Able to meet the selection criteria for Raising Cane’s Restaurant Leader role * Able to work a variety of shifts including days, evenings and weekends and travel as needed for work-related functions and training * 5+ years of restaurant or retail management experience * Advanced knowledge of labor laws, staffing, scheduling, people, P&L and financial management * New restaurant opening experience preferred * Must be 18 years of age or older * High school diploma or equivalent required, some college preferred * Possess a valid driver’s license Additional Information All your information will be kept confidential according to EEO guidelines. Terms of Use Privacy Policy Candidate Privacy Notice 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.

Job Description JOB Posting JOB TITLE: Host DEPARTMENT: Dining Room REPORTS TO: General Manager POSITION PURPOSE: The Host is responsible for greeting customers as they enter a restaurant, takes their reservation, or puts them on a waiting list, gives them menus and shows them to their seat. They may also handle phone calls and customer queries about the restaurant and menu and assist various restaurant staff when necessary. DUTIES AND RESPONSIBILITIES: • Greeting guests as the enter, and putting them on a waiting list if necessary, • Assigning guests to tables they prefer, while keeping table rotation in mind so that serves receive the right number of customers, • Helping with other positions in the restaurant as neededEDUCATION AND EXPERIENCE:, • Ability to obtain and maintain a food handler license, • Prior experience in related food and beverage service and food preparation positions, • Must have flexible schedule to include working weekends and holidays during busy season WORKING CONDITIONS/PHYSICAL REQUIREMENTS: • Must be able to independently lift, carry, push, and pull up to thirty (30) pounds, • Must be able to swim or be willing to wear a personal flotation device in instances of emergency, • Must be able to perform simple grasping, fine manipulation, and repetitive hand & arm movements frequently, and squeezing & overhead reaching occasionally, • Must be able to work flexible hours based on the needs of the property to include weekends and holidays as needed. STATEMENT OF PURPOSE This document provides descriptive information about the above Suntex Marinas position. Work actually performed by incumbents in this position may vary. Although this document may be used for recruiting, staffing, or career planning, the information contained herein should only be used as a guideline or recommendation for the content of and qualifications for this position. An individual’s ability to meet the qualifications and capabilities described in this document is not a guarantee of employment or promotion. Suntex Marinas reserves the right to make changes to this document as deemed necessary without providing advance written notice. Suntex Marinas provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, marital status, veteran status, or any other consideration made unlawful by federal, state, or local laws. Suntex Marinas is committed to providing reasonable accommodation for qualified applicants, and employees with disabilities to ensure they enjoy equal access to all employment opportunities and benefits of employment as required by the Americans with Disabilities Act.