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As a General Manager you will plan, manage, and guide multiple contracted services for a client normally generating $2-15M+ in revenue to meet operating and financial goals, client objectives, and customer needs. Depending on the client, services can include food service, facility support, custodial services, retail, lodging, transportation, and more. Our General Managers are capable operations managers who lead a team to provide excellent service to our clients. With knowledge of the client?s business, positive relationship building skills, financial savvy, and a focus on safety, our team makes a difference every day. LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting ___ LifeWorks Restaurant Group, an independently operated division of Aramark, designs custom solutions for clients looking to take amenities to the next level. Our team of forward-thinkers look at each opportunity as an experience?not a requirement?and deliver out-of-this world, truly sensory experiences, feeding your company culture. Learn more by visiting COMPENSATION: The salary range for this position is $100,000. to $115,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark?s good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here ___. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with all applicable laws, including, but not limited to all applicable Fair Chance Ordinances and Acts. For jobs in San Francisco, this includes the San Francisco Fair Chance Ordinance. • Leads a team that provides operational expertise in contracted services while providing hands-on execution management of operations., • Manages the client and community relationships at the location, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction., • Builds, develops, and leads a management team and staff capable of carrying out organizational objectives., • Recommends methods, resources, and implementation for service improvement and growth based on understanding of operational needs, capabilities, & contractual obligations., • In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity., • Manages compliance with all local, state and federal regulations and codes and maintains all associated records and reports. In order to be prepared for this leadership role, qualified candidates will possess: • Bachelor's degree level education highly preferred in an area of Food Service, Hospitality, Facilities, or Business Management., • The ability to focus on client and customer services, entrepreneurship and building and growing a strong business is essential to success in this role., • Savvy interpersonal skills to communicate effectively with clients, senior management, and Aramark support staff., • Comfortable reading, understanding, and implementing contractual requirements, including identifying opportunities within contract terms and conditions to address operational issues., • Meaningful experience in service industry, contract services, or hospitality environment., • Proven ability leading through other managers., • Experience in creating and managing a department budget, financial controls and analysis. Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ___ or connect with us on ___, ___ and ___.

More Information about this Job: IMMEDIATELY HIRING! Event EMS Supervisor PART-TIME Opportunity Starting at $21/hr. - $30/hr. Location: 244 W 54th Street New York, New York 10019 We’re hiring Event EMS Supervisors to work with the Manager of Operations to ensure that all Field Supervisors, Support Services Department, Field Personnel, vehicles, and equipment operate in an efficient and effective manner. This person must be able to educate, comply, and enforce company policies and procedures. Our Event EMS Supervisors are responsible for making managerial decisions that affect the positive outcome of the company’s operations and taking appropriate disciplinary action when required. Responsibilities: • Resolve issues/inquiries from field personnel regarding work assignments, vehicles, equipment, etc., • Respond on an ambulance as part of the EMS system to meet compliance standards and provide quality care., • Develop coordinated teamwork between field crews as part of an integrated operation – clinical performance plan., • Investigate and resolve incoming customer service inquiries from fire departments, hospitals, nursing staff, and patients pertaining to field employee performance and patient care., • Approve or disapprove shift exchanges when proper notice of request has been given after normal business hours and forward the changes to the scheduling coordinator., • Coordinate EMS system availability of ambulances during disaster situations or MCI incidents and assist as directed by the incident commander., • Respond as necessary to Haz-Mat calls, calls involving unusual circumstances, or calls with more than two units responding., • Resolve scheduling conflicts that may occur during shifts to ensure continuation of the highest level of service and forward those changes to the scheduler., • Maintain knowledge of all company policies and regulations ensuring consistency in interpretation of such when dealing with employees and the public., • Maintain knowledge of current EMS Protocols and Regulations that govern the EMS system., • Maintain an “open door” policy to field employees and encourage crewmembers to discuss any issues and make suggestions for improvement., • Participate with new employee orientation., • Coordinate with the field training officers and clinical manager to identify clinical opportunities for improvement and provide follow-up as necessary., • Act as a liaison between field personnel, Manager of Operations, and the General Manager., • Meet with each Supervisor to schedule platoon meetings quarterly, with their crews while off duty at a designated restaurant. Provide a list of topics and meeting minutes for crew follow-up., • Oversee day-to-day operations, resolving daily issues that may arise. Support and encourage field personnel, ensuring the standards of GMR Ambulance are carried out in the field., • Oversee the Operations Supervisors and maintain continued training in administrative duties and daily operations., • Assist in the oversight of Support Services and Dispatch., • Oversee Investigations and Employee Performance issues., • Oversee employee uniform accounts., • Adhere to all company policies and procedures., • Adherence to and compliance with information systems security is everyone’s responsibility. It is the responsibility of every computer user to: Know and follow Information Systems security policies and procedures. Attend Information Systems security training, when offered. Report information systems security problems., • Mentor employees, conduct performance evaluations, counsel, and provide disciplinary actions to assigned personnel, and works to facilitate individual and team development that drives positive results. Champion affirmative action efforts in all aspects of employment, including but not limited to staffing, training, promotion, etc., • Responsible for compliance with and enforcement of company/department policies and procedures. Minimum Required Qualifications: • High School Diploma or equivalent required., • Current and valid EMT/Paramedic certification, state-approved CPR certification, BLS card, and Driver’s License are all required., • 2 to 3 years field experience as EMT/Paramedic required with prior EMS supervisory or leadership experience preferred., • Minimum of 3 years supervisory experience., • Effective oral, written, and inter-personal communication skills, proficient understanding of county/state geography, protocols, procedures, and policies as well as CrowdRx's policies, procedures, and health and safety manual. Why Choose CrowdRx? As a leader in event medical services, ___ is one of ___’s (GMR) family of solutions. Our GMR teams deliver compassionate, quality medical care, primarily in the areas of emergency and patient relocation services. View the stories on how our employees provide care to the world at ___. Learn how our ___ are at the core of our services and vital to how we approach care and check out our comprehensive benefit options at ___. EEO Statement: Global Medical Response and its family of companies are an Equal Opportunity Employer, which includes supporting veterans and providing ___for individuals with a disability. More Information about this Job: Starting compensation: $21.00 - $30.00/hr. Check out our ___ to learn more about our benefit options.

Job DescriptionLittle Beet Table LBT is a lively and convivial place to gather with friends and eat approachable, delicious and nourishing food and drinks that make you feel good- cared for, energized and happy. At LBT, we believe in making wholesome food that is accessible and crave-able and we truly care for guests with food allergies, diets and intolerances (we are 100% gluten free). LBT is part of Aurify Brands, a high-growth national hospitality group based in NYC with some of the most admired and valued brands in the industry. Job Description – Sous Chef We are looking for seasoned sous chefs who have evening and weekend availability, a strong work ethic, a positive team player mindset and the ability to work well under pressure. Essential Duties and Responsibilities: Maintain a friendly, fast and accurate service (100% guest satisfaction at all times). Help building a high-performance BOH team: lead and develop teammates who are enthusiastically dedicated to delivering the highest level of food quality. Manage the day-to-day operations: Responsible for daily operation of a busy kitchen in collaboration with the Chef de Cuisine Work either as the Expo Chef or as the Garde Manger, Grill, Oven or Saute cook (including prep) depending on the weekly schedule Ensure that the BOH team comply with the Operations Manual, the recipe standards and the menus Maintain an “A” health inspection rating at all times in collaboration with the General Manager Help schedule BOH employees and ensure that all employees are performing and excelling in their positions and duties and that the labor cost budget is met. Control / oversee inventory, manage goods and supplies ordering and food vendors, and ensure that the food cost budget is met. Personal Characteristics: Positivity- “Have fun”, “make it happen” attitude Hospitality- Doing all that can be done for others- and more than in expected. Integrity- Being reliable. Doing the right things always, using sound judgment. Excellence- Doing what needs to be done, as well as it can possibly be done. Being relentless about the details. Skills & Requirements: At least 2 years of related experience required in high volume restaurants Strong knowledge of all back of the house operations including inventory, food safety and sanitation and industry softwares Able to take constructive criticism, learn quickly and constantly improve. Ability to communicate clearly and professionally with colleagues Benefits: Growth potential and the chance to be part of growing dynamic restaurant group. Competitive wages, paid time off, health, dental and vision insurance, dining benefits, commuter benefits, staff meals. Pay Rate: Competitive, based on experience

Job Description The mission of LDV Hospitality is to bring la dolce vita, 'the good life' to all of our guests by providing authentic and charming hospitality experiences through our collection of extraordinary people and hospitality concepts. The Sous Chef is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: • Maintain and develop recipes set forth by Executive Chef, • Create and organize all recipes in a professional manner, • Effectively organize tasting for menu changes, • Write clear cooking procedures and a photo log of each dish, • Ensure consistency of recipe in the restaurant, • Manage Food Cost and Labor Cost in keeping with approved budgets, • Controlling and lowering Food Cost and Labor Cost, • Liaison of LDV towards Clients, Guest and Employees, • Track invoices for billing, • File monthly DSR Reports, • Maintain monthly meetings with staff, • Create policy and procedures for all cooks to maintain, • Execute Special Event Menus, • Participate in charity events for LDV Hospitality, as needed, • Maintaining the LDV standards for Service & Quality, • Actively participate in weekly F&B Meeting, • Update managers on occurrences in Training and Policies, • Ensure that impeccable standards of cleanliness are maintained throughout the operation, • Uses LDV standards of engagement for all service techniques, • Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling, • Practice highest regards for safety within all areas and with all materials, • Follow and adhere to all standards set forth by the Board of Health, • Performs other related activities as assigned Qualifications: • Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards, • Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook, • Has a can-do attitude and is willing to jump into any role as needed, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems, • Ability to access and accurately input information using a moderately complex computer system, • Must have considerable skill in math and algebraic equations using percentages, • Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws, • Organize and/or attend mandatory meetings, • Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies, • Perform all other related and compatible duties as assigned by the General Manager or Managing Partners, • Adhere to all HR policies and procedures -Must be Fluent in English -Fluent in Spanish a plus Education/Experience: • 3 - 5 years’ experience in fine dining and high-volume kitchen environments, • High School Diploma or GED, • Bachelor’s Degree in Business or Hospitality Administration or the Culinary Arts is preferred, but not required, • NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws Physical/Special Requirements: • Ability to lift up to 30 + pounds often, • Ability to sit, stand, and bend for extended periods of time Work Environment: • Able to withstand fluctuations in temperature within work environment, from high heat to below freezing, • Ability to perform essential job functions under pressure, maintain professionalism when working under stress LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. The original Scarpetta opened in New York City’s Meatpacking District in 2008 to a critically acclaimed 3-star review from the NY Times. The restaurant’s name is derived from the Italian expression, “fare la Scarpetta,” which means to savor a meal to the last bite. The philosophy of Scarpetta’s kitchen is to create bold flavors by amplifying the essence of seasonal ingredients. The signature pastas are made in-house daily and are paired with the highest quality, locally-sourced ingredients. Scarpetta’s famous Spaghetti Tomato & Basil is nothing short of classic simplicity in both taste and preparation. Scarpetta has always been at once informal, comfortable and elegant, grounded with a passion for old world hospitality. Guests can enjoy ordering several dishes to share for the table, with a menu built for sharing and conviviality to inspire the essence of a stylish and carefree dinner party. We are an Equal Opportunity Employer and a Drug-Free Workplace.

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values • 96% – The amount of managerial roles we filled through internal success planning last quarter., • 91% – Our average Employee Experience score. SOUS CHEF (Internally referred to as Assistant Culinary Experience Manager) As a Sous Chef at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution — ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations — from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Sous Chefs earn a total compensation between $68,000 - $72,000 per year and enjoy: * Meal stipend * Substantial discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT As a Sous Chef, you help lead all kitchen operations and support the Culinary Experience Team with a focus on food execution, cleanliness, consistency, and efficiency. You are accountable for delivering high-quality meals while managing food costs, labour, and kitchen systems. You model professionalism and inspire your team to work with purpose, urgency, and pride. This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You’ll work closely with both front-of-house and support teams across multiple levels of the organization. The Sous Chef (Assistant Culinary Experience Manager) reports to the Culinary Experience Manager. CORE RESPONSIBILITIES * Lead the daily execution of food preparation and kitchen operations * Lead by example in all areas of kitchen execution — including prepping, cooking, and expo — to set the standard for quality, urgency, and professionalism * Ensure all food served meets Impact’s quality, presentation, and consistency standards * Maintain a clean, safe, and organized kitchen that meets all health and safety regulations * Manage and oversee prep lists, production schedules, and service flow * Assist with scheduling and labour management to align with sales forecasts and budgets * Coach, train, and develop kitchen staff; promote a culture of accountability and learning * Uphold and reinforce SOPs for food production, inventory, and sanitation * Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary * Track and report on kitchen KPIs such as food cost, labour cost, and waste * Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts SKILLS & QUALIFICATIONS * Culinary Degree from a recognized institute or equivalent experience * Minimum 3 years of progressive kitchen management experience * Proven success managing food and labour costs in a high-volume kitchen * Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety * Strong leadership, communication, and organizational skills * Experience in training and developing culinary staff * Ability to ensure and train on consistency, quality, and plate presentation * Flexible availability including weekends and holidays; willingness to work extended hours when needed * Commissary or multi-location experience considered an asset * Ability to lift over 20 lbs and remain active during long shifts INCLUSIVITY AT IMPACT Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably. Powered by JazzHR qCF3S3lGPR

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem. Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description Position Title: Sous Chef Pay 12 Reports To: Salary: 70,000-85,000 Other Forms of Compensation: Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary In the performance of their respective tasks and duties all employees are expected to conform to the following: ● Perform quality work within deadlines with or without direct supervision. ● Interact professionally with other employees, customers and suppliers. ● Work effectively as a team contributor on all assignments. ● Work independently while understanding the necessity for communicating and coordinating work efforts with other employees and organizations. Overall Management ● Teaches and adheres to Bon Appétit’s philosophy, culture and commitment to quality food and exemplary service. ● Supports the Executive Chef in having ownership of the Café. ● Has a Passion for food. ● Ensures all products and purchases meet Bon Appetit sustainability guidelines ● Has knowledge of and enforces the Client/Bon Appétit contractual agreement. Employee Relations, Supervision and Development of Staff ● Hires, trains and supervises the daily conduct of the staff. ● Facilitate training programs and workshops to enhance the skills and knowledge of kitchen staff in areas such as food safety, sanitation, and culinary techniques. ● Supervises the adherence to proper uniform standards following the employee handbook and established account guidelines. ● Serve as a primary point of contact for kitchen staff, addressing their concerns, providing support, and fostering a positive work environment. ● Handle employee inquiries, grievances, and disciplinary issues in accordance with company policies and procedures. ● Manage payroll processes for kitchen staff, ensuring accurate recording of hours worked, overtime, and other relevant data. ● Collaborate with the HR department or payroll provider to process payroll in a timely manner and address any payroll-related inquiries or discrepancies. ● Manage payroll processes for kitchen staff, ensuring accurate recording of hours worked, overtime, and other relevant data. ● Collaborate with the HR department or payroll provider to process payroll in a timely manner and address any payroll-related inquiries or discrepancies. ● Ensures that all Hiring and Training standards are met and documented for direct hires, including but not limited to New Hire Packet, Employee/Manager Hand Book Sign off Sheet, Fact Training Completion, and Safety Training. Major Duties Food Programs ● Oversees that all Executive Chef menus, programs, concepts, challenges and tasks are carried out in a time effective manner. ● Ensures that high quality food items are creatively well prepared and presented in a cost effective manner. ● Learns follows and leads the culinary staff in all Bon Appétit Corporate initiatives including Circle of Responsibility, Low Carbon Diet, and Farm to Fork Programs ● Prepares a well balanced menu that meets the cultural and dietary needs of the Café guests. ● Meets and exceeds the expectations of the customer and client perceived value. ● Ensures that all products and ingredients that are used are purchased following bon appétit purchasing standards and sustainability commitments. ● Works with management team to ensure that all display, catering and café culinary set up meet specific account standards. ● Makes sure all kitchen waste is disposed of properly in the most sustainable manner as supported by the client Catering ● Involved in the planning and execution of menus and events with the Chef and Catering Manager. ● Communicates effectively and completely to the teams in which the catering might involve. ● Creates a schedule and executes all caterings on time and according to the standards put in place by the chef. ● Make sure all orders are placed for caterings. ● Maintains an organized plan for weekly caterings ● Maintains a strict standard of food quality, temperature and visual appeal. ● Makes sure space and availability of equipment necessary for caterings has been established with all employees involved ● Review all BEO’s with chef for changes ● Communicate effectively with catering staff on changes and alterations to menus regarding availability of product, seasonality and preparation Customer Service and Client Relations ● Represents the company in a courteous, efficient, and friendly manner in all customer, client and employee interactions ● Interacts with customers and resolves customer complaints in a friendly and service oriented manner ● Communicates with the Client honestly, accurately and in a timely manner. Financial Management and Analysis ● Ensures that all culinary personnel follow the proper time and attendance policy ● Works with Exec Chef and Café manager to make sure that labor goals are met. ● Assists Executive Chef with placing proper orders, sourcing the best local and seasonal foods, and following purchasing guidelines. ● Completes inventory on an appropriate schedule ● Works with the Executive Chef to ensure that food cost meets budgetary goals each week Kitchen & Café Supervision ● Ensures that overall café kitchen space meets the standards as presented in Great Expectations, as well as oversees the daily appearance and upkeep of the kitchen ● Supervises the proper garnishing and presentation of food. ● Ensures that overall café meets the standards as presented in Great Expectations, as well as oversees the daily appearance of the entire Café ● Monitors daily signage for proper spelling and descriptions. Secondary Duties Special Events ● Assists Executive Chef & Catering Management team with special events as needed with staff, culinary support Marketing/Sales ● Works with Executive Chef or General Manager to plan seasonal tastings of new menu items, solicit feedback from guests. Note: Job duties are subject to change as needed. FOOD AND SAFETY RESPONSIBILITIES: ● Adheres to all Health Department, OSHA and ADA regulations. ● Follows all Safety Manual guidelines. ● Develops and revises station specific daily and weekly cleaning checklists and oversees their accomplishment. ● Conducts weekly F.A.C.T. meetings, and ensures that regular trainings are occurring in units ● Reports any injury, accident and/or food borne illness incident for customers and/or staff accurately and in a timely manner to the General Manager. ● Trains all personnel in safe operating procedures of all equipment, utensils and machinery. Provides safety training in lifting, carrying, hazardous material control, chemical control, first aid and CPR. ● Attends monthly safety meetings and participates in safety inspections QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. ● Has a minimum of 2 years kitchen supervisory experience or applicable culinary experience in a similar volume, quality food service establishment, ● Posses general hospitality knowledge and interest in sustainability and sustainable food practices ● Has the ability to operate Web based ordering systems, process customer requests, changes to orders, menu updates and client profiles. ● Proficient with word processing and compose basic email memos ● Posses the ability to meet Bon Appétit unit specific uniform standards for this position. ● Utilize all Personal Protective Equipment’s per Bon Appétit guidelines. ● Wear a cut resistant glove whenever using a sharp or potentially sharp tool or instrument. Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace. Req ID: 1470703 Bon Appetit BRYAN GONI

Job DescriptionDescription: Sommelier Pay Rate: $16.50 per hour plus tips Company Overview José Andrés Group restaurants have always been centered around our original mission, Change the World through the Power of Food! From fast-casual to fine dining and everything in between, JAG’ers know they all play a critical role in the overall success of our brands. Position Summary The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards., • Observe dining and serving areas to ensure cleanliness, proper setup and service; clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants., • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program., • Regularly work to demonstrate technique & proper execution of wine service and storage., • Continually conduct research on new products and opportunities., • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets., • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant., • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate., • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities., • Assist in the creation and/or maintenance of opening, closing and running side work and general wine/glassware requisition and stock., • Wine certification from a recognized organization a plus, • Knowledge of Spanish wines and regions, • Must be able to speak clearly, read, write and understand English to facilitate the communication process., • Knowledge of appropriate table settings and service ware., • Thorough knowledge of menu items and service procedures., • Able to take direction, work in team environment & work calmly & effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • 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 hrs. in length., • Must be able to lift up to 15 lbs. on a regular and continuing basis.

Job DescriptionDescription: The Sommelier will assist, supervise and support the overall wine program within the restaurant in partnership with JAG and Property Beverage Department leads. Assist in the introduction, education and sales of products. Support service teams through development and management of wine purchasing & storing, menu development and steps of service. What we expect from you; • Actively perform wine service, focus on guest experience and sales. Take beverage orders; serve wine, beer, cocktails & other drinks to ensure correct service methods according to JAG standards., • Observe dining and serving areas to ensure cleanliness, proper setup and service, clean glassware, utensils & equipment. Ensure proper wine storing methods and conditions in the restaurants., • Partner with Beverage Leads, General Manager and Head Chef to develop & improve wine training program., • Regularly work to demonstrate technique & proper execution of wine service and storage., • Continually conduct research on new products and opportunities., • Maintain constant communication with local vendors and distributors to ensure wine supplies and/or to prevent wine shortage in the different markets., • Become familiar with wine control processes and used software (Excel, Micros, Compeat, etc.). Assist in the organization of wine related events & festivals in the restaurant., • Make sure proper utilization of the wine control methods at the restaurant level are kept in place and accurate., • Attend monthly beverage manager meetings to become familiar with the restaurant challenges and opportunities., • Wine certification from a recognized organization a plus, • Knowledge of Spanish wines and regions, • Must be able to speak clearly, read, write and understand English to facilitate the communication process., • Knowledge of appropriate table settings and service ware., • Thorough knowledge of menu items and service procedures., • Able to take direction, work in team environment & work calmly & effectively under pressure., • Must have problem solving abilities, be self-motivated, and organized., • 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 hrs. in length., • Must be able to lift up to 15 lbs. on a regular and continuing basis.

You will work closely with the General Manager to ensure restaurant standards are followed, implement SOP’s and training guides for onboarding front of house staff.

Assistant General Manager (AGM).West Village / SoHo, New York City.This is your chance to join one of.New York City’s most exciting modern restaurant groups.Every detail — from the playlist to the plating — is curated with intention.The team believes in creating experiences that fe

Job Description Catering & Event General Manager – Staten Island, NY We are seeking an experienced and dynamic Catering & Event General Manager to oversee all aspects of operations and sales at a premier catering and event venue in Staten Island. This leadership role requires a strategic thinker and hands-on operator who excels in managing large-scale events, driving sales, and ensuring flawless execution. The ideal candidate combines strong business acumen with a passion for hospitality and client satisfaction. Responsibilities: * Oversee all catering and event operations, from sales and planning through execution and follow-up * Lead, train, and manage a team of event coordinators, banquet staff, and support personnel to deliver exceptional service * Drive revenue growth by developing and maintaining strong relationships with clients, vendors, and community partners * Negotiate contracts, set pricing strategies, and manage budgets to achieve profitability goals * Serve as the primary point of contact for high-profile clients, ensuring personalized attention and seamless communication * Coordinate with culinary and operations teams to design menus, event layouts, and service standards * Ensure compliance with health, safety, and sanitation regulations at all times * Monitor financial performance by analyzing P&L statements, labor costs, and sales reports * Implement marketing initiatives and community outreach efforts to increase event bookings * Continuously evaluate systems, processes, and staff performance to improve efficiency and guest satisfaction Qualifications: * 5+ years of leadership experience in catering, banquets, or large-scale event management * Proven success in both sales and operations within the hospitality industry * Strong leadership and team development skills with the ability to inspire and motivate staff * Excellent organizational, negotiation, and problem-solving abilities * Ability to manage multiple events simultaneously while maintaining attention to detail * Proficiency in Microsoft Office and event management software * Flexible schedule, including evenings, weekends, and holidays, to support event needs What We Offer: * Competitive salary with performance-based incentives * Opportunities for professional growth and advancement * A supportive team culture in a premier event venue environment * The chance to lead extraordinary events that create lasting memories for clients and guests If you are a results-oriented leader with a passion for hospitality, event excellence, and team development, we invite you to apply and bring your expertise to our Staten Island venue. Company DescriptionGecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023 & 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023 & 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

Step into the dynamic role of Floor Manager at our cutting-edge restaurant, where you'll play a pivotal part in delivering exceptional guest experiences and driving the success of our establishment.You’ll be the right hand to our General Manager, ensuring smooth operations, staff excellence, and u

Qualifications: Sommelier / Floor Manager. A minimum of three years of experience working as floor manager/ sommelier in a fast-paced, high volume, fine dining, or casual fine dining restaurant. Work closely with the General Manager and Beverage Director to oversee beverage purchasing, inventory con

The Dinex Group, the management company of Chef Daniel Boulud, is looking for a General Manager to oversee all daily operations for the One-Michelin star. The General Manager is responsible for consistently providing restaurant guests with friendly and professional service, delivering 100%

Supporting the General Manager in running the daily operations of the restaurant.

The Kitchen Manager reports to the CDC and General Manager. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. Minimum 2 years experience as a Kitchen Manager or equivalent in a high volume restaurant venue.

General Manager – Modern Japanese Sushi Concept (Upstate NY). The General Manager will take ownership of all day-to-day operations, guest relations, and team development.

Assistant General Manager (AGM). The Assistant General Manager plays a key leadership role in the daily operations of Niku X. Working closely with the General Manager and ownership team, the AGM ensures a smooth, consistent guest experience, manages staff performance, and upholds the restaurant&rsqu

The Beverage Manager is responsible for the restaurant’s Beverage program while also acting as a Restaurant Manager. Under the Direction of the General Manager, manages hourly restaurant/bar team including scheduling, cuts, service, counseling and training of staff.

As General Manager, you’ll be the driving force behind the restaurant’s success, leading both the guest experience and the team that makes it possible. Minimum 2 years of General Manager experience in a comparable restaurant or hospitality concept.

We are seeking a dynamic and experienced General Manager to lead our team and oversee operations at our seafood focused wine bar and restaurant in Clinton Hill, Brooklyn. Provide leadership and direction to the restaurant's floor manager, fostering a culture of excellence, accountability, and teamwo

The Operations Manager works with the General Manager and Executive Chef in setting the direction of the business in day to day operations as well as a plan to grow the business, drive sales and manage costs. The Restaurant Operations Manager reports to General Manager . The Noble 33 Hospitalit

Area General Manager. General Managers to streamline operations, drive service excellence, and ensure consistency across locations. Area General Manager – Growth into Director of Opera

Are you a dynamic leader with a passion for the culinary industry? We’re seeking a talented Restaurant General Manager to lead our team and uphold our commitment to exceptional service and food standards. Proven experience as a Restaurant General Manager or in a similar leadership role. Culina

Seeking a Strong General Manager with 3 years experience minimum. Basic Job Description: General Manager will be responsible for all aspects of day- to-day management of restaurants; training and leadership of Restaurant staff; implementing standards of hospitality and service; responsible for maint

Protect and enhance the value of all Market assets through appropriate programs in maintenance, security, housekeeping and through the capital budgeting process alongside with the General Manager. Minimum of two to three years of restaurant operations experience required. Title: Floor / Duty Manager

Overthrow Hospitality is an award winning restaurant group based in Manhattan, New York City. We are currently looking for a General Manager to join our team. Conduct orientation, explain Overthrow Hospitality philosophy, and oversee the training of new.

The General Manager has the overall responsibility for directing the daily operations of a restaurant, ensuring compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team m

Major Food Group is seeking a Restaurant Manager for the The Lobster Club located in The Seagram Building!. Work under the direction of the General Manager to manage daily operations of upscale dining restaurant. Minimum 3 years in a management role in the Restaurant/Hospitality

AGM, Bar Manager, Floor Manager, Service Manager) at high-volume/high-profile restaurants. Assistant General Manager - Historic Restaurant. We’re looking for an Assistant General Manager who can support the stewardship of a New York institution while helping guide it into its next chapter.

Experience working in upscale, high volume restaurants in a managerial role a must. Major Food Group is hiring a Restaurant Manager to join our growing team at Torrisi! . Work under the direction of the General Manager to manage daily operations of upscale dining restaurant.

As a Head of Department, fully responsible for the smooth and efficient running of all Food & Beverage outlets, including Restaurant & Bar, Events, and Room Service, reporting to the General Manager. To liaise with the Head Chef and General Manager in menu design and development. To ensure that all

Yoshoku Restaurant General Manager. Yoshoku, reporting to the Director of Food & Beverage, directly overseeing an Assistant Restaurant Manager and 15 Front of House Team Members. The following outlines the required qualifications for the Restaurant General Manager:.

The Restaurant Manager is a dynamic hospitality professional responsible for daily restaurant administration, maintaining facilities and DOH compliance, building & supporting excellent team morale and accountability, building customer relations and problem solving, and supporting the General Manager

General Manager responsibilities include (but are not limited to):. Hospitality & Guest Relations:. Led by Chef Junghyun “JP” Park and Ellia Park, NA:EUN Hospitality represents the unified vision behind the acclaimed restaurant brands Atoboy, Atomix, and NARO.

Assist General Manager with managing Human Resources responsibilities for Restaurant to include: creating a work environment that. This person must have a minimum of 3 years of experience as an Assistant General Manager overseeing revenue levels of $15M or more. General Manager with developing and e

Under the Direction of the General Manager, manages hourly restaurant team including scheduling, cuts, service, counseling and training of staff. While each restaurant has its own identity, they all share a common goal: to deliver an unforgettable experience to every guest. Ensures restaurant is at

Restaurant General Managers are responsible for hiring and training restaurant staff, ordering ingredients for kitchen staff, and talking to customers to ensure that they are happy with their service. The Restaurant General Manager is responsible for finding suitable staff & training them, keeping a

Be part of redefining a neighborhood restaurant with a bold culinary vision. INDAY’s Bar & Restaurant. Partner with the General Manager to ensure smooth communication between FOH and BOH.

Reports to the General Manager and Maitre D .Natural confidence, presence, raport with guests.Michelin-starred restaurant .Experience with RESY reservations system.Able to handle high volume and being solution based.Must be able to follow and understand expectations within their depar

Job Description Hogsalt is seeking a Full Time Restaurant Maintenance Technician/ Handyman to support our current restaurants in New York City. We are seeking a skilled and reliable technician to join our team supporting three restaurants in Manhattan. The ideal candidate will possess a diverse skill set in commercial repairs and maintenance, demonstrating a proactive approach to problem-solving and a commitment to quality workmanship. This role requires a strong attention to detail and the ability to work independently or as part of a team. Benefits: * Medical insurance * 401(k) * Life insurance * Bonus opportunities * Vision insurance * Paid time off * Sick pay * Dining benefits * Dental Insurance * Training reimbursement * On-the-job training Experience & Qualifications: * Strong carpentry experience preferred * Minimum of 5-6 years in-field experience with commercial maintenance * Knowledge of kitchen equipment is preferred * Individuals with hotel maintenance experience encouraged to apply * Must have a valid driver's license * Some HVAC/R experience is a plus * Must be able to provide a reliable vehicle * Hogsalt covers on-duty parking expenses * Compensation for travel mileage Shift and Schedule: * Must be available to work up to 40 hours per week * Available to work one weekend day per week * 8-hour workday from 6am- 2pm is typical Job Responsibilities: * Perform repairs in the following areas. Some familiarity with associated manufacturers is preferred * Carpentry - Millwork and Furniture repair * Plumbing - Toto, Crown, Everpure, T&S * Electrical - Siemens, Square D, Eaton * Kitchen equipment - Rational, Jade, Pitco, Southbend * Drywall install and finishing * Works cleanly with Silicone and Caulk * Painting * HVAC/R * General restaurant maintenance * Respond to maintenance requests from restaurants in a timely fashion * Perform regular property inspections * Work well independently and on a team * Advise restaurant managers on technical engineering issues * Report to Facilities Director and Facilities Manager

Job Description Lead. Grow. Build a Team You’re Proud Of. Compensation: $64,350–$87,250 + Bonus Benefits: Medical, Dental, Vision, 401(k), PTO, Paid Holidays, Meal Plan, Corporate Events Location: New York, NY (Daytime-leaning schedule, fast-paced café environment) Company: Confidential – Represented by Patrice & Associates Are you an experienced Restaurant General Manager who loves developing people, elevating guest experiences, and running a fast, organized, high-volume shop — but you’re ready for a culture that actually supports you? We’re hiring a General Manager for a well-known, mission-driven fast casual brand expanding in NYC. If you lead by example, communicate with clarity, and take pride in building strong teams — this is your opportunity to grow your career while building a positive, people-focused shop culture. Why You’ll Love This Role • A values-driven environment focused on people, quality, and culture, • Supportive leadership and clear training paths for your team, • A brand that prioritizes development over burnout, • Bonus earning potential, strong benefits, and real growth opportunity What You’ll Do • Lead and inspire a happy, high-performing team, • Deliver Amazing Service every time and create loyal guests, • Maintain fast, friendly, accurate service using speed-of-service principles, • Uphold food and beverage quality, cleanliness, and safety standards, • Coach in real time, address gaps quickly, and celebrate wins, • Own sales, profitability, and full P&L accountability, • Maximize labor efficiency through scheduling, forecasting, and smart planning, • Grow revenue through merchandising, marketing, and catering initiatives, • Lead shop communication, team briefs, and initiative rollouts What You Bring • 2+ years of Restaurant GM experience in fast-paced QSR or Fast Casual, • Proven ability to build, develop, and retain strong teams, • Strong communication and problem-solving skills, • Experience driving sales, managing labor, and understanding P&L levers, • Coaching mindset — you set the tone and lead from the shift, not the office, • Adaptable, inclusive, and motivated by developing people and performance, • High integrity and commitment to delivering an outstanding guest experience Top Skills for Success • Team Leadership & Talent Development, • Guest Experience & Hospitality Standards, • Speed of Service Execution, • P&L, Labor & Cost Control, • Coaching, Accountability & Culture Building, • Communication & Change LeadershipCompany DescriptionAt Patrice & Associates – Salt Lake City, we don’t just fill roles—we deliver high-performing, culture-aligned talent using our proprietary PERFORMA hiring method, built to place leaders who stay, grow, and strengthen your business from day one. We partner with restaurants, hospitality groups, and fast-casual concepts who care about people and performance, helping them hire the right leaders the first time. Our PERFORMATM approach ensures precision at every step—from building the ideal candidate profile, to sourcing proven operators, to presenting only those leaders who match your values, your volume, and your vision. We reduce time-to-hire, improve retention, and protect your culture by acting as a true extension of your brand. The result? More engaged teams, better guest experiences, and stronger unit-level performance. Whether opening new locations, upgrading leadership, or building a bench for growth, Patrice SLC is your dedicated recruiting partner, transforming hiring from a gamble into a predictable, scalable system. We don’t fill jobs. We fuel growth. Patrice & Associates is a Equal Opportunity Employer.At Patrice & Associates – Salt Lake City, we don’t just fill roles—we deliver high-performing, culture-aligned talent using our proprietary PERFORMA hiring method, built to place leaders who stay, grow, and strengthen your business from day one. We partner with restaurants, hospitality groups, and fast-casual concepts who care about people and performance, helping them hire the right leaders the first time.\r\n\r\nOur PERFORMATM approach ensures precision at every step—from building the ideal candidate profile, to sourcing proven operators, to presenting only those leaders who match your values, your volume, and your vision. We reduce time-to-hire, improve retention, and protect your culture by acting as a true extension of your brand. The result? More engaged teams, better guest experiences, and stronger unit-level performance.\r\n\r\nWhether opening new locations, upgrading leadership, or building a bench for growth, Patrice SLC is your dedicated recruiting partner, transforming hiring from a gamble into a predictable, scalable system.\r\n\r\nWe don’t fill jobs. We fuel growth.\r\n\r\nPatrice & Associates is a Equal Opportunity Employer.

Job Description We are seeking a "finer-dining" General Manager for Echelon Kitchen & Bar in Ann Arbor, Michigan, one of the country's best new restaurants. The successful candidate will have at least 15 years elevated dining experience in a similar role. This person will report to the Managing Director and have a dotted-line report to the principal owner. Will be a "partner" to the Executive Chef. The role requires advanced hospitality knowledge, financial acumen, marketing savvy, technical expertise, and exceptional LEADERSHIP skills to deliver a world-class dining experience to our Guests and Team Members. The successful person will be responsible for all aspects of this business incluidng People, Product, and Profit. Responsibilities Leadership and staff management- • Recruitment and training: Interview, hire, and train all front-of-house (FOH) and back-of-house (BOH) staff, including managers, servers, service assistants, bar staff, hosts, and sommeliers., • Team development: Provide coaching, conduct performance evaluations, and foster a professional, collaborative culture that motivates staff and minimizes turnover., • Scheduling and supervision: Create staff schedules that balance budget and executuon needs and oversee daily operations to ensure a smooth workflow and adherence to policies., • Service excellence: Uphold the highest fine dining standards for food quality, presentation, and service. Achieve minimum aggregate social media review scores of 4.7., • Floor management: Maintain a visible and approachable presence on the floor, engaging with Guests to ensure satisfaction and build loyalty and return visits., • Atmosphere and ambiance: Oversee the restaurant's aesthetic to create and maintain the desired atmosphere. Maintains all furniture, fixtures, and equipment in "like new" condition., • Compliance: Enforce health, safety, and sanitation standards to meet or exceed all legal regulations., • Budgeting and forecasting: Develop and manage the restaurant's budget, analyze profit and loss statements, and forecast sales and expenses., • Cost control: Implement strategies to control food, beverage, and labor costs while meeting profitability goals., • Inventory management: Oversee purchasing, inventory, and vendor relationships to ensure quality supplies are consistently in stock., • Menu and marketing: Collaborate with the culinary team on menu development, engineering, and pricing. Work with marketing on promotions to attract and retain patrons. Required: • Experience: At least 10 years of elevated dining restaurant management experience, with a significant portion in a high-volume, fine dining, or luxury hospitality environment., • Has succsessfully managed a high-volume beverage program, • Leadership skills: Proven ability to lead, inspire, and develop a large team. Is a service leader., • Business acumen: Strong understanding of financial management, inventory control, and business operations., • Communication: Excellent verbal and interpersonal skills for interacting with staff, customers, and ownership., • Education: A bachelor's degree in Hospitality Management or a related field., • Certifications: Professional certifications in areas such as food safety (e.g., ServSafe) and alcohol service, and at least a Level 1 Sommelier certification., • Brand standards: Experience upholding specific luxury service standards, such as those from Forbes Travel Guide., • Culinary knowledge: Expertise in cuisine, wine, and liquor, with the ability to manage menu development.Company DescriptionOur Values: We value many things, but we place the highest value on both INTEGRITY and RESPECT. Being an organization that does the right thing for the right reasons is an essential part of the DNA of our company. Respect for not only each other on and off the job, but respect for life itself- knowing and understanding that we, all of us, are just trying to move forward and get ahead of where we’ve been in so many aspects of our lives. Yes, most of us must work, but that work somehow gets done at a higher level when people feel valued, respected, and cared for. Next, having INTEGRITY and transparency in everything we do (we don’t cheat!). ‘Owning’ your behavior and performance and being able to convey the humility needed if, and when, a mistake is made. This is of paramount value and importance to us. Having the courage to tell the truth whether it is comfortable or not...Exercising BALANCE is a critical component to our success whether it be in decision-making (Guest/Team/Investors) or when it comes to work-life balance and taking the much-needed time to have a full and active life outside of our businesses.We value AUTHENTICITY in people, in thought, in product, and innovation. Being true to oneself and being able to be counted upon by others are traits we respect and admire.We value the DIVERSITY of the planet and its peoples. We are “there” for our people and have a stake in making those lives that intersect with ours better and, lastly...We value our planet and pay attention to the mark we may be leaving behind. To that end, we are SOCIALLY CONSCIOUS and take protecting and nurturing our environment our environmental impact seriously. We keep our carbon footprint to a minimum. We expect our supplier partners to do the same. Our teams are evaluated on executing to these principles as well as operational criteria.Our Values: We value many things, but we place the highest value on both INTEGRITY and RESPECT. Being an organization that does the right thing for the right reasons is an essential part of the DNA of our company. Respect for not only each other on and off the job, but respect for life itself- knowing and understanding that we, all of us, are just trying to move forward and get ahead of where we’ve been in so many aspects of our lives. \r\n\r\nYes, most of us must work, but that work somehow gets done at a higher level when people feel valued, respected, and cared for. Next, having INTEGRITY and transparency in everything we do (we don’t cheat!). ‘Owning’ your behavior and performance and being able to convey the humility needed if, and when, a mistake is made. \r\n\r\nThis is of paramount value and importance to us. Having the courage to tell the truth whether it is comfortable or not...Exercising BALANCE is a critical component to our success whether it be in decision-making (Guest/Team/Investors) or when it comes to work-life balance and taking the much-needed time to have a full and active life outside of our businesses.We value AUTHENTICITY in people, in thought, in product, and innovation. \r\n\r\nBeing true to oneself and being able to be counted upon by others are traits we respect and admire.We value the DIVERSITY of the planet and its peoples. \r\n\r\nWe are “there” for our people and have a stake in making those lives that intersect with ours better and, lastly...We value our planet and pay attention to the mark we may be leaving behind. To that end, we are SOCIALLY CONSCIOUS and take protecting and nurturing our environment our environmental impact seriously. We keep our carbon footprint to a minimum. We expect our supplier partners to do the same. Our teams are evaluated on executing to these principles as well as operational criteria.

Job Description Restaurant General Manager – A boutique food and beverage lifestyle group with a collection of restaurants on the East Coast, is seeking a Restaurant General Manager to join our leadership team. Rooted in a culture of honesty, integrity, and fairness, we are dedicated to creating superb cuisine and seamless service through teamwork and thoughtful execution. The General Manager will serve as the operational leader of the restaurant, ensuring excellence in guest experience, team development, and financial performance. General Manager Responsibilities • Oversee daily front-of-house operations, ensuring elevated service standards and guest satisfaction, • Lead, train, and develop FOH staff, fostering a culture of hospitality, accountability, and growth, • Partner with the Executive Chef on menu rollouts, service flow, and operational planning, • Manage financial performance, including budgets, labor controls, purchasing, and inventory, • 7+ years of progressive restaurant management experience in high-volume or upscale dining, • Proven track record in team leadership, training, and guest service excellence, • Strong financial acumen, with experience managing P&L, labor, and cost controls, • Exceptional communication, organizational, and problem-solving skills, • Competitive salary based on experience, plus performance-based bonus opportunities, • Health, dental, and vision insurance, • Housing provided, • Collaborative culture with opportunities for career advancement within the group, • Full-time role with varied schedule in a dynamic, hospitality-focused environment

Job Description We are seeking a General Manager Restaurant to join our team! You will be responsible for providing customers with a memorable dining experience. Responsibilities: • Supervise and coordinate all culinary activities, • Oversee guest services and resolve issues, • Ensure a high quality of ingredients and food preparation, • Train and manage kitchen personnel, • Create and adjust staff schedules to meet restaurant needs, • Previous experience in food service or other related fields, • Strong leadership qualities, • Ability to thrive in a fast-paced environment, • Excellent written and communication skills, • Strong attention to detail

Job Description Job Title: Restaurant General Manager Location: Fort Lee, NJ Job Summary: We are seeking an experienced and motivated Restaurant General Manager to oversee all aspects of restaurant operations, ensuring exceptional guest experiences, efficient workflows, and profitability. The ideal candidate is a hands-on leader with strong management skills, a passion for hospitality, and the ability to drive team performance in a fast-paced environment. Key Responsibilities: * Lead, mentor, and manage all restaurant staff to maintain high performance, morale, and service standards * Oversee daily operations, including inventory management, scheduling, food safety compliance, and quality control * Monitor financial performance, including sales, labor costs, and profit margins, and implement strategies to optimize revenue * Ensure a consistent and exceptional guest experience, addressing customer feedback and resolving issues promptly * Implement company policies, procedures, and operational standards * Collaborate with leadership on marketing initiatives, menu planning, and promotional events * Maintain a clean, safe, and organized restaurant environment Qualifications: * Proven experience in restaurant management or multi-unit leadership, preferably in full-service or upscale casual dining * Strong knowledge of budgeting, inventory management, and operational procedures * Excellent leadership, communication, and problem-solving skills * Ability to thrive in a fast-paced, high-volume environment * Passion for hospitality, food, and delivering exceptional guest experiences Benefits: * Competitive salary and performance-based incentives * Opportunities for professional development and career growth * Paid time off and flexible scheduling Company DescriptionGecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023 & 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts. With Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers. Our national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.Gecko Hospitality, named to Forbes 2018, 2019, 2021, 2022, 2023 & 2024 list of America’s Best Recruiting Firms, offers the largest selection of hospitality, restaurant, hotel, resort and club management positions. Our hospitality-exclusive team covers all 50 states and Canada and offers professional placement services with over 120 dedicated hospitality experts.\r\n\r\nWith Gecko's extensive list of hospitality recruiter services, we get you and your resume in front of the hospitality industry's leading decision makers! Better yet, Gecko has exceptional national, regional, and local relationships and is well respected in the hospitality industry for enhancing hospitality careers.\r\n\r\nOur national network consists of 80 regional offices driven to meet the needs of the hospitality industry. From Las Vegas casinos to the finest New York hotels, Gecko recruits management positions for all facets of the hospitality industry. Gecko boasts generations of hospitality recruiting experience, consisting of over 1,900 collective years, that furthers the careers of those seeking professional management positions. Contact us today and we will get you in touch with one of our experts to discuss your opportunities.

If you're passionate about the fast-paced world of restaurant management, we want you. At KFC, you'll thrive in an environment where teamwork, exceptional service, and operational excellence are paramount. As an Assistant General Manager, you'll not only contribute to KFC's success but also enjoy clear career growth opportunities within KBP Foods, one of the nation's leading quick-service restaurant organizations. Join us, deliver exceptional customer experiences, and advance your career in the food industry-you deserve it. What's in it for you: • Ability to develop your leadership skills and seek General Manager and above store level opportunities with our internal leadership development program., • Employee perks such as cell phone discounts; Saving Match Program, Employee Assistance Program through KBP Cares., • Earn your GED for free, college scholarships and free online tuition., • Medical, Dental, Vision benefits and accrued PTO, • Free shift meal and an employee discount at our KFC restaurants. What a day in the life of an Assistant General Manager can look like: • Supervise daily restaurant operations, ensuring adherence to KFC standards and policies., • Lead and manage a team, including supporting RGM with training, scheduling, and performance appraisals., • Manage inventory, maintain food safety protocols, and address customer concerns., • Oversee financial aspects, including cash management and expense control., • Collaborate with the General Manager to develop growth strategies and maintain brand image. Requirements: What you bring to the table: • Minimum 1 year of experience as an Assistant General Manager in food service or retail environment, including Profit & Loss responsibility preferably in quick serve restaurant (QSR)., • Managers must be at least 18 years old., • Availability to close the restaurant at least two nights a week. KBP Foods, a part of KBP Brands is a leading restaurant franchise group with a clear vision: to create a great place to work, a great place to eat, and a great place to own. We're looking for dedicated individuals that align with our core values and are passionate about Diversity, Equity, Inclusion, Belonging (DEIB+), Growth Opportunities, and a Positive Culture. • Grown to over 1,000 restaurants in 20 years., • Opportunities in 31 states Additional Info: Assistant General Manager Employees are entitled to compensation commensurate with skill and experience. The exact compensation will vary based on skills, experience, location, and other factors permitted by law and will be discussed during the hiring process. The expected starting compensation ranges for new hires in this position in various states and jurisdictions are as follows: • All other locations: $12.00 to $22.00 per hour, • State of Maryland: $16.00 to $19.00 per hour, • State of New York: $16.00 to $19.00 per hour, • New York City: $18.00 to $20.00 per hour, • Cincinnati, OH: $15.00 to $17.00 per hour, • Toledo, OH: $15.00 to $17.00 per hour