Restaurant manager jobs in Miami, FloridaCrear alertas

Job Description JOB SUMMARY Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and associate satisfaction while maintaining the operating budget. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. 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., • Maintaining Productivity Levels - Ensuring and maintaining the productivity level of associates. JOB SPECIFIC TASKS • Supervises kitchen shift operations and ensures compliance with all Food & Beverage policies, standards and procedures., • Sets a positive example for guest relations., • Ensures associates understand expectations and parameters., • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team., • Maintains purchasing, receiving and food storage standards., • Ensures compliance with food handling and sanitation standards., • Performs all duties of kitchen managers and associates as necessary., • Estimates daily production needs on a weekly basis and communicates production needs to kitchen personnel daily., • Ensures hotel policies are administered fairly and consistently., • Assists Executive Chef with all kitchen operations., • Recognizes superior quality products, presentations and flavor., • Empowers associates to provide excellent customer service., • Strives to improve service performance., • Ensures compliance with all local, state and federal (e.g., OSHA, ASI and Health Department) regulations., • Follows proper handling and right temperature of all food products., • Communicates performance expectations in accordance with job descriptions for each position., • Participates in the associate performance appraisal process, providing feedback as needed., • 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., • Recognizes success performance and produces desired results., • Utilizes the Labor Management System to effectively schedule to business demands and for tracking of associate time and attendance., • Trains associates in safety procedures., • Operates and maintains all department equipment and reports malfunctions., • Interacts with guests to obtain feedback on product quality and service levels., • Handles guest problems and complaints., • 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. CANDIDATE PROFILE Education and Experience • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years experience in the culinary, food and beverage, or related professional area. Skills and Knowledge • 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 Team Members At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: As a CAVA Team member you are our guests' first experience! You have the opportunity to bring positivity, charm and an exceptional experience to each customer every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our vibrant food menu options and customizing their meals to their personal preferences, our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: As a CAVA Team member you are our guests' first experience! You have the opportunity to bring positivity, charm and an exceptional experience to each customer every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our vibrant food menu options and customizing their meals to their personal preferences, our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Team Members At CAVA, we make it deliciously simple to eat well and feel good every day. We are guided by a Mediterranean heritage that’s been perfecting how to eat and live for four thousand years. We prioritize authenticity, curiosity and the pursuit of excellence in everything we do. We are working towards something big, together. We foster a culture built on five core values: • Generosity First, Always: We lead with kindness. Our best work happens when we act in service of others., • Constant Curiosity: We are eager to learn, grow, and explore beyond the obvious., • Act with Agility: We welcome change; it’s the only constant. We embrace, adjust, adapt., • Passion for Positivity: We greet each day with warmth and possibility., • Collective Ambition: We have high aspirations that are achieved when we work together with a shared purpose. The Role: As a CAVA Team member you are our guests' first experience! You have the opportunity to bring positivity, charm and an exceptional experience to each customer every time they walk through our doors. From greeting guests with genuine passion, to teaching customers about our vibrant food menu options and customizing their meals to their personal preferences, our team members do it all. What You’ll Do • Enthusiastically educate guests about our menu and assemble orders as requested, • Keep the serving line, dining room, and restrooms clean and organized, • Follow recipes and procedures to maintain food quality and consistency, • Adhere to safety and sanitation procedures, • Restock stations and keep them clean and organized, • Ensure the overall cleanliness of the restaurant, • Deliver a delicious, unique, and memorable experience to each of our guests, • Put deliveries away, plus any additional duties assigned, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Must be able to bend and reach overhead often, • Must possess dexterity to handle tongs, pots/pans, and other equipment, • Must be comfortable working in temperatures ranging from hot to cold, • Must be comfortable working near open flames, • May be required to work in tight spaces, • Must maintain near constant communication with multiple people, • Close vision, distance vision, and peripheral vision is required, • Must be able to sit, squat and kneel occasionally, • Must be able to work in a constant state of alertness and safe manner, • Competitive pay, • Health, Dental, Vision, Telemedicine, Pet Insurance plus more!*, • 401k enrollment with CAVA contribution*, • Paid sick leave, parental leave, and community service leave*, • FREE CAVA Meal for every shift worked, • The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions As an equal opportunity employer, CAVA considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law. Team Member | Culinary Leader | Kitchen Leader | Shift Leader | Cook | Prep Cook | Grill Cook | Prep Crew | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Crew Member | Host | Cashier | Line Cook | Server

Job Description Overview SP+, a Metropolis company, is an artificial intelligence company for the real world. We use computer vision to enable checkout-free parking experiences. So there’s no fumbling with tickets, machines, apps, or credit cards. You just “drive in and drive out.” We are the largest parking network in America, with over 23,000 employees powering mobility at over 4,000 locations across North America and Europe. Today, we are reinventing parking. Because it’s important, it's everywhere and impacts everyone. Tomorrow, we will power checkout-free experiences anywhere you go to make the everyday experiences of living, working, and playing remarkable - giving us back our most valuable asset, time. Responsibilities What will I do as an Assistant Valet Manager? As our newest team member, you will assist to oversee all aspects of valet parking operations and guest services. Some duties include: • Ensure all associates are greeting and assisting hotel guests and visitors in a professional and courteous manner., • Oversee parking services and rates., • Event planning as it relates to the Valet Parking Department., • Responsible for foreseeing the possible impact all events will have on property parking operation., • Ensure client satisfaction through relationship building and meeting client requests., • Assist Valet Parking Manager with account. Essential Duties and Responsibilities • Responsible for the proper functioning and operation of the valet parking facility and assist to make and carry out all policy decisions as approved by SP+ Hospitality., • Working knowledge of the Standard Operating Procedures of all levels of the entire parking operation., • Responsible for ensuring all Standard Operating Procedures are being carried out by all valet parking associates while under his/her management., • Ensure all high level final decisions regarding the associates, client, operations and guests are run through the Valet Parking Manager for approval first before taking action. (Varying levels of authority may be assigned.), • Possess and use aggressive hospitality skills in order to portray an image of professionalism that is guaranteed to ensure total guest and client satisfaction., • Closely monitor the status of the parking operation that will include, but not be limited to: associate related issues, operations related issues, guest related issues, loss prevention issues and corporate office requirements., • Assist the Valet Parking Manager maintain sufficient staffing and ensure proper training and coaching., • Maintain and exercise the culture and philosophy of SP+ Hospitality at all times. Notes: This job posting does not include the full range of functions/duties of the position. Associate will be required to perform any other job-related duties as assigned by their supervisor including the corporate office. This document does not create any employment contract, implied or otherwise, other than an “at will” employment relationship. A full job description is available upon request. Please note that the title for this position in our payroll system is Assistant Facility Manager. Qualifications Essential Qualification Requirements 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. Availability to Work: Special shift requirements, if any, will vary depending on a location's hiring needs. Availability to work all shifts and/or week-ends required. Must be punctual when scheduled to work and have excellent attendance. Education/Experience Required: High School education or GED. Prior guest service and hotel experience preferred. Ability to do basic arithmetic with knowledge of practical bookkeeping and basic accounting functions. License Requirement: The employee will be required to have and maintain a valid state driver’s license with a current address and acceptable driving record. Ability to drive a vehicle with a manual transmission (stick shift) a plus. Appearance: Associates will be required to maintain a neat and clean appearance and be in complete uniform at all times. Associates are to follow all guidelines stated in the Associate Handbook concerning standards of appearance, hygiene, grooming and dress. Language skills: Must be able to read and write English exceptionally well. Ability to communicate effectively with clients, associates, passengers, drivers, and co-workers on all socio-economical levels. Ability to read and comprehend simple and complex instructions and correspondence. Be able to write correspondence. Reasoning Ability: Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form. Ability to make sound judgments. Ability to educate others about policy/procedures and enforce policy/procedures. Ability to apply patience when communicating with others in difficult situations. Other Skills and Abilities: Ability to carry out assigned tasks and duties completely and effectively. Ability to perform assigned duties with minimal supervision. Ability to demonstrate fair and impartial judgment. Desirable Qualifications: • Advanced Google or Microsoft software., • Valet Parking Software working experience., • Hotel management experience., • 4+ years’ service related management experience., • Proven ability to manage a team., • Ability to communicate in other languages, Spanish preferred., • Previous guest relations training., • Previous formal parking or hotel management training., • College degree in hotel, hospitality, restaurant or retail. Physical Demands and Work Environment: The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel in order to handle cash and equipment; talk and listen. Associates are frequently required to reach and or sign (communicate) with hands and arms. The associate is occasionally required to sit and climb or balance. Associates work in and around potentially dangerous traffic situations, and associates are to be safety conscious at all times. Associates are regularly exposed to outside weather conditions including snow storms and extreme heat. Associates are regularly exposed to high levels of noise and/or fumes from vehicles. Associates on occasion must lift/move up to 75 lbs. SP+ Hospitality is an equal opportunity employer committed in policy and practice to recruit, hire, train, and promote, in all job classifications, without regard to race, color, religion, sex, age, national origin, citizenship status, marital status, sexual orientation, veteran status, disability or other classes protected by federal or state law. SP+ Hospitality does not tolerate harassment of or retaliation against any employee or applicant on the basis of these characteristics, or because the individual exercised his or her EEO rights. *USA Parking will provide reasonable accommodations during its interviews for individuals with disabilities, including providing a sign language interpreter, upon request. Please email your request for a reasonable accommodation to this email address: . Right to Work Poster SP+, a Metropolis Company, may utilize an automated employment decision tool (AEDT) to assess or evaluate your candidacy for employment or promotion. AEDTs are used to assist in assessing a candidate’s application relative to the required job qualifications and responsibilities listed in the job posting. As part of this process, SP+ retains data relevant to your candidacy, including personal information, for a period that is reasonably necessary for the use of the tool. If you are hired for the position, your data may become part of your employee records. If you are an applicant to a New York City job posting and wish to request an alternative selection process accommodation or have questions about our data retention policy, please contact . We are here to assist you.

Job Description MIKA Tastes of the Riviera. Hospitality of Home. By Chef Michael White. Position Overview: MIKA is seeking experienced and polished Pastry Cooks to provide world-class service in a refined and sophisticated dining environment. The ideal candidate will have a passion for hospitality and a deep knowledge of cooking technics, and the ability to work seamlessly as part of a team in a high-end restaurant setting. Key Responsibilities: • Set up and organize the station according to the restaurant’s fine dining standards., • Prepare all food items with precision and attention to detail, ensuring adherence to sanitation and timing requirements., • Prepares all pastry items as directed in a sanitary and timely manner., • Follows recipes, portion controls, and presentation specifications set by the Pastry Chef or the Executive Chef and Sous Chefs., • Restocks all items as needed throughout the shift and takes inventory after service., • Has understanding and knowledge to properly use and maintain all station equipment., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Assist in maintaining the cleanliness and organization of the kitchen, walk-in coolers, and storage areas., • Take on additional responsibilities as requested by the Chef, Sous Chef, or Kitchen Manager., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Adhere to all health, safety, and hygiene standards in compliance with restaurant policies and local regulations., • Previous experience as a Pastry Cook in a fine dining or upscale restaurant environment., • Strong multitasking abilities, with the capacity to remain calm and composed under pressure., • Ability to work efficiently in a team and contribute to a harmonious service environment., • Ability to stand, walk, and carry items for extended periods of time., • Ability to obtain and/or maintain all required licenses, certificates, or permits., • Must have open availability and the ability to regularly report to work on time including on nights, weekends, and holidays as required by the restaurant., • Ability to work long days when required by business demands., • Ability to stand, walk, and carry items for extended periods of time., • Ability to frequently lift heavy items, including trays, up to 50lbs., • Competitive hourly wage., • Benefits package (if applicable based on length of service) including health insurance, paid time off, and dining discounts. Powered by JazzHR RkpOOK2Lb2

Job DescriptionDescription: At bartaco, food is our passion. But people are our purpose. We invest in our team because our people are at the heart of what we do. We’re committed to creating an atmosphere where team members can learn, develop, and succeed every day. Whether you aspire to excel in a leadership, hospitality, or culinary role, bartaco is an environment that fosters growth and helps you achieve your goals. At bartaco, we’re guest-obsessed. Our mission is to create memorable moments for every guest, every time. It’s who we are. We are looking for Chefs to create the bartaco experience and who live and breathe our touchstones. Our culture is defined by these values and guides how we work together to create the most incredible experiences for our guests. • Pride: You take pride in your work and in contributing to something special, • Good People: You value teamwork, treat others with kindness, and build trust with those around you, • Positively Intolerant: You hold yourself and your team accountable for delivering quality and consistency because our guests deserve nothing less, • Introspective: You’re always looking to grow and improve, taking feedback as an opportunity to get better, • Transparent: You communicate openly and honestly, fostering a culture of trust and collaboration As an Executive Chef at bartaco, you are the culinary leader responsible for ensuring the highest standards of food quality, consistency, and operational excellence. You will guide your team to execute our established culinary standards with precision, ensuring every dish meets bartaco's commitment to excellence. Your role is to maintain smooth kitchen operations, uphold our brand's standards, and drive guest satisfaction through impeccable food quality and service. This role requires a strong culinary leader with a passion for maintaining operational excellence, driving consistency, and ensuring that every dish reflects bartaco’s commitment to high standards and exceptional guest satisfaction. As an Executive Chef, you will be a key ambassador for bartaco's brand and culture, helping to create memorable dining experiences for our guests. Key responsibilities include: • Leading the kitchen team by embodying bartaco’s core leadership principles and touchstones, • Oversee daily kitchen operations, ensuring seamless execution of service and operational standards, • Ensuring consistent execution of bartaco's culinary standards across every dish and service, • Maintaining deep knowledge of recipes and kitchen procedures to ensure operational consistency and quality, • Overseeing inventory management, analyzing AVT, ensuring proper ordering, tracking, analyzing AVT, proactive resolution of issues, and ensuring accountability, • Ensuring compliance with all health, safety, and company policies to maintain a safe and efficient kitchen environment, • Supporting the General Manager in optimizing kitchen operations and aligning team efforts toward delivering exceptional guest experiences, • Ensuring that the culinary team consistently meets the standards of taste, presentation, and quality that bartaco is known for, • Recruit, train, and develop a high-performing team, promoting teamwork, accountability, and a guest-obsessed mentality, • Manage and communicate effectively around rollouts, ensuring smooth execution and team readiness, • Ensure daily, informative, and inspiring pre-shifts occur, keeping the team aligned and motivated, • Demonstrate strong business acumen through managing financial performance, including budgeting, forecasting, cost control, and revenue growth, • Mentorship, coaching, and accountability—ensuring every role contributes to exceptional service and operational excellence Perks, Benefits + Rewards, just for you: • A fun work environment!, • Career development and advancement opportunities, • Competitive pay, • Meal discounts when dining at bartaco, • Paid vacation time, • Gym and fitness center discounts, • Opportunity to learn multiple languages/language education, • Discounted virtual pet care, • Medical, dental, and vision insurance, • Mental Health and holistic wellness support, • 401K enrollment and matching Requirements: Requirements: • 3 years of restaurant experience as an Executive Chef, • A passion for hospitality and a commitment to delivering outstanding guest experiences, • Exceptional leadership and communication skills, • Experience mentoring and training hourly team members, • Attention to detail and problem-solving skills, • Bring an energetic hustle and positive attitude to every shift, • Able to tolerate long periods working on foot/standing up, • Able to lift and move objects up to 50 pounds

Job Description RDG Overview: 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 Learning & Development Manager for the back-of-house culinary division is responsible for designing, implementing, and sustaining best-in-class culinary training programs across the organization. This role ensures culinary teams are properly trained, assessed, and supported with the tools and resources required to deliver consistent execution, operational excellence, and compliance with Department of Health and internal standards. This individual will lead culinary onboarding, support new restaurant opening training roadmaps, manage skill development programs, and maintain compliance and certification standards across multiple venues. The ideal candidate brings a strong culinary foundation paired with demonstrated experience in training program development within high-volume, luxury, hospitality environments. This role reports into the Sr. Manager- Learning & Development RESPONSIBILITIES: Training & Development • Create, update, and maintain culinary training programs, learning paths, and standard operating procedures aligned with brand standards., • Develop and deliver hands-on culinary training initiatives, including technique modules, recipe mastery, cooking method workshops, and station-specific skill development., • Create and manage annual culinary training calendar to support company-wide development priorities., • Directly coach and train culinary leadership to ensure learning consistency, accountability, and follow-through.Assessments & Skill Validation, • Conduct culinary assessments at scaling intervals to validate capabilities across kitchen teams and identify development gaps., • Build assessment frameworks and rubrics for skill evaluations, recipe execution, plating standards, and food safety compliance., • Provide reporting, feedback, and recommended training plans in partnership with HR, Culinary Leadership, and Operations.New Hire Onboarding & Openings, • Lead culinary training during new restaurant openings, including coordinating schedules, materials, culinary trainers, and performance evaluation checkpoints., • Oversee back-of-house new hire training and onboarding modules ensuring all culinary team members receive consistent immersion into culture, standards, safety, and execution expectations., • Create structured training timelines and role-specific training checklist compliance., • Full alignment with the Opening Critical Path, ensuring all BOH milestones are completed on schedule., • Task Force coordination, including scheduling, deployment, trainer expectations, and onsite leadership alignment during the opening phase., • Pre-opening BOH readiness audits, using detailed checklists to validate station setup, prep guides, food safety, equipment functionality, and consistency across all teams. (MAKING SURE THE TEAM IS TRAINED ON BOH SOPs), • Onsite support during Friends & Family and Opening Week, with daily recaps, immediate retraining where needed, and full stabilization support., • BOH + FOH integration for openings, ensuring timing, expo flow, pacing, communication, and allergy/safety protocols are fully aligned., • Participation in post-opening debriefs, delivering insights, identifying gaps, and recommending adjustments to the opening process and training roadmaps. Compliance & Health Oversight • Develop and manage Department of Health compliance training programs, including food safety, sanitation standards, allergen awareness, and temperature control guidelines., • Partner with operations to ensure all culinary staff maintain necessary certifications and training records in compliance with regulatory requirements., • Conduct periodic kitchen compliance reviews to reinforce sanitation, SOP alignment, and safety behavior modeling.Documentation, LMS, & Reporting, • Maintain accurate digital and onsite training materials, checklists, curriculum tools, and compliance tracking., • Support the development and use of an LMS platform for scheduling, learning records, and resource access., • Provide reporting and insights on training outcomes, assessments, certifications, and development progress.Additional Responsibilities, • In partnership with our Sr. Manager, Learning & Development, you will develop and lead Learning & Development initiatives that align with business goals, talent strategies, and meet all compliance requirements., • Drive engagement and development at all levels of the organization and foster an environment of continuous learning to encourage career growth and succession readiness in BOH functions., • Conduct comprehensive needs analyses on a continuous basis, recognize emerging patterns, and provide recommendations to address gaps and/or potential opportunities., • Partner closely with the HR Team, and senior culinary management team to monitor the pulse of organizational needs and learning opportunities across RDG and diverse functions to align with Performance Management and career growth., • Research and implement best practices in instructional technology, tools, and approaches., • Assist with orientation facilitation, performance management preparation and service training when necessary. Cross training in all areas of learning & development is essential., • Support the Chief People Officer, Sr. Learning & Development Manager & HR Team with additional/other HR duties or initiatives as necessary. Requirements/Qualifications: • Minimum 8 years of experience leading a culinary corporate learning program in a high-growth environment restaurant industry with many hourly and salaried employees, with deep experience in developing and driving learning strategies., • Bachelor’s degree in culinary arts, or related field of study or any equivalent combination of education and/or experience is required., • Previous experience as a corporate, executive or senior level chef or Culinary instructor adept at high volume, diverse and luxury cuisines required., • Strong understanding of food safety standards, DOH compliance requirements, and culinary best practices, • Working knowledge of a Learning Management System (LMS)., • Proficiency working with a variety of multimedia training platforms and driving strategy behind instructional design, including creating engaging and interactive learning curriculums using industry standards such as ADDIE and needs analysis., • Ability to create captivating training curriculum materials, slide decks and workbook training materials with ease., • Excellent team facilitation and presentation skills (platform skills) a MUST!, • Certified Professional in Learning and Performance (CPLP) credential preferred., • Seasoned user of Microsoft office inclusive of Power Point, Excel, and Word., • Demonstrated success in fostering a learning culture that promotes engagement, retention, and career growth., • Strong ability to assess training effectiveness using data-drive metrics, feedback tools, and ROI analysis., • Experience leveraging learning tools, innovative digital tools, microlearning, and gamification to enhance learner engagement., • Superior verbal and written communication skills., • Adept at working in a fast-paced, deadline-driven environment with a task-driven focus., • Accustomed to serving as a Change Agent - highly adaptable, dependable with an entrepreneurial spirit., • Strong analytical and critical thinking skills to successfully troubleshoot and resolve unexpected roadblocks, barriers, and inquiries from internal and external clients., • Excellent relationship building capabilities with a keen ability to drive engagement., • Ability to work am, pm, holidays, weekends if there is a business necessity or venue opening requirement. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Sitting in a stationary position or standing in a classroom setting for several hours within the day Ability to travel to all venues (current and future) as required

Job Description Are you a hotelier in search of new experiences in South Florida and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in a modern and stylish European glamour environment with breathtaking views? If so, please read on! Mr. C Miami - Coconut Grove is looking to hire a Catering Sales Manager. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth-generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating, and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A CATERING SALES MANAGER: As a Catering Sales Manager at our boutique luxury hotel, you will be responsible for curating, selling, and executing memorable events that reflect the distinct character and elevated service standards of our property. You will act as a brand ambassador, offering highly personalized planning experiences to clients, and ensuring flawless execution in collaboration with culinary, operations, and service teams. COMPENSATION STRUCTURE As a valued member of our sales team, you will receive a competitive base salary along with performance-based incentives tied to revenue generation and event success metrics. DUTIES AND RESPONSIBILITIES 1. Respond to Catering Inquiries • Manage incoming catering requests via phone, email, walk-ins, and third-party platforms., • Qualify leads based on event size, budget, and availability., • Provide prompt follow-up communication to potential clients within the designated lead response time set by the Director of Sales & Marketing. 2. Client Site Inspections and Walkthroughs • Schedule and conduct property tours with prospective clients to showcase event spaces, amenities, and catering capabilities., • Customize each site visit based on client type (e.g., weddings, corporate events, social functions) and ensure presentation of tailored proposals. 3. Lead Management and Business Development • Monitor and manage leads from various channels including hotel website, industry platforms (CVENT, etc.), and direct referrals., • Proactively solicit new business through outbound calls, emails, and networking within the local market and key verticals (corporate, social, nonprofit)., • Maintain ongoing communication with past clients to drive repeat business and referrals. 4. Menu Planning and Customization • Work with the Executive Chef and banquet team to create custom menus based on client preferences, dietary restrictions, seasonal offerings, and budget constraints., • Schedule and conduct menu tastings for contracted or high-potential clients; document and communicate client feedback to culinary team. 5. Contracting and Documentation • Prepare and issue catering contracts, ensuring all terms are aligned with client expectations and company standards., • Accurately prepare and distribute Banquet Event Orders (BEOs), Diagrams, and Group and Event Resumes to internal departments., • Collect deposits and follow up on outstanding balances according to established payment schedules. 6. Event Planning and Execution Oversight • Serve as the primary point of contact for clients throughout the planning process, from initial inquiry to post-event follow-up., • Servicing definite groups - assist with the F&B planning of all definite groups as assigned by DOS from beginning to end., • Communicate all event details to all departments., • Be present during events for the first hours to ensure successful execution and serve as an on-site liaison for the client., • Ensure timely and professional introductions between the on-site client and lead banquet staff, such as the Banquet Manager and/or Captain. 7. Interdepartmental Collaboration • Participate in weekly BEO meetings and sales/catering team meetings to review upcoming events and operational needs., • Work closely with the Banquet Manager and kitchen team to ensure service standards, food quality, and timing align with event expectations. 8. Revenue and Forecasting Support • Track and report event revenues, deposit collection status, and event profitability., • Maintain accurate booking and revenue data in Delphi., • Support the Director of Sales & Marketing in forecasting catering revenue and identifying business gaps or opportunities. 9. Compliance and Operational Standards • Ensure all events comply with hotel policies, health and safety regulations, and local ordinances (permits, fire code, etc.)., • Follow all company procedures for guest service, financial transactions, and operational documentation. 10. Guest Satisfaction and Post-Event Follow-Up • Solicit post-event feedback from clients to assess satisfaction and identify areas for improvement., • Address any issues or complaints in a timely and professional manner., • Maintain detailed client records for future reference and personalized service. 11. Flexibility and Availability • Maintain availability to work evenings, weekends, and holidays based on event schedule and business needs, including flexibility for client site visits and last-minute requests. 12. Internal Event Coordination • Provide full planning and execution support for internal events, including staff meetings, marketing activations, HR events, and corporate gatherings for Mr. C Hotels., • Bachelor’s degree in hospitality, communications, sales, or marketing preferred., • Proven experience as a Catering Manager or similar role., • Knowledge of food hygiene and menu creation., • Strong organizational, time management, and customer service skills., • Calm under pressure; decisive in high-stress situations., • Flexible schedule, including weekends and holidays., • Skilled in event, food & beverage sales, and contract completion per company standards., • Effective team leadership and staff management capabilities., • Strong analytical, problem-solving, and multitasking skills., • Proficient in Delphi, Opera, Salesforce, MS Office Suite, and other business software., • Self-motivated with excellent time management and autonomy., • Clear and professional communicator with team members, clients, and the public., • Fluent in English (read, write, speak)., • Knowledgeable in hotel operations, safety protocols, permits, and local ordinances., • Willingness to work variable schedules due to business needs., • High level of discretion and independent judgment., • Track record of successful event and product launch planning., • Strong leadership and conflict management abilities., • Adaptable communication style; skilled at stakeholder engagement., • Effective at managing marketing initiatives of varying scale., • Analytical thinking to drive product and service demand. INTENT AND FUNCTION OF JOB DESCRIPTIONS: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR ff3BZiRUCy

Job DescriptionPrimary Objectives of Position: The primary responsibility of Field Staff is to provide exemplary service and support on site for the program. The Field Staff are the front lines of the program frequently interacting with client. They are expected to be presentable and knowledgeable about their positions as they drive the guest experience and can be the front lines for troubling shooting on site. Field staff are expected to follow the directions outlined in their trip sheets and report guest experiences and any issues back to the Account Manager. Major Areas of Accountability: • Staff are required to always demonstrate professional dialogue and behavior with other staff, representatives of DCi, vendor contacts, clients, and event attendees., • Staff will be capable of standing for the duration of their shift. Shift types vary, either inside and/or outside., • Staff will communicate with the Staffing Department about shift availability, cancellations, and time restraints prior to trip sheet confirmation., • Staff will be provided with uniforms, badges, and clipboards and will be required to bring them to every shift unless otherwise specified by the Account Manager of the program., • Staff must show up on time for their shift, as specified in the trip sheet., • Staff will maintain their calendars to prevent overbooking., • Staff may be required to provide information/narration about the specific area where their shift is to take place. If a staff is unable to provide general information about their respective region, they must inform the Staffing Specialist so it can be addressed prior to their shift start., • Staff must know the location and general specifics about the venue in which they are assigned to work., • Staff must read and confirm their trip sheet details within 24 hours of trip sheets being sent via email., • Staff must input their hours and expenses into ADP payroll system each Sunday., • Staff must retain receipts for reimbursements, • Staff must be able to lift 25lbs., • Staff must recognize potential problems and risks before they arise and bring attention to the on-site lead or Account Manager., • Staff must be familiar with airports, managing manifests, communicating with on-site leads, and transportation vendors., • Staff must greet the attendee(s), assist with retrieving luggage carts if needed, and direct them to their transportation., • Staff must count the attendees getting on a vehicle to ensure there is enough capacity on the vehicle for transfer., • Staff must communicate problems that arise calmly, never in front of attendees, to on-site supervisor or lead., • Staff must communicate any lost luggage to the on-site supervisor or lead., • Upon arrival of the vehicle, staff will introduce themselves to the driver., • Staff must be familiar with the route to the venue, drop off and pick up locations for each venue and give guidance to vendor drivers as needed., • Staff should be aware of changes in traffic on any given day. (Road closures, construction, etc.), • Staff will confirm signage on the vehicle is correct before assisting guests over to the vehicle., • Staff will place belongings on reserved seat for themself at the front of the vehicle if required to ride with attendees., • Staff will discuss itinerary and special accommodations with the on-site lead or supervisor at the briefing., • When on a vehicle, staff must pay attention to the route and correct drivers as needed., • Staff will always be personable and respectful to attendees., • Staff will ensure that all attendees are present for pick up and drop off and have a plan for those who do not show up dictated by the on-site lead or supervisor prior to the event., • Staff will record the number of passengers, names on a list, and/or time the vehicle leaves the curb as directed by the on-site lead or supervisor., • Staff must distribute liability waivers as directed by your on-site lead or supervisor., • Staff must remain with vehicle during the duration of the activity or join the activity as directed by the on-site lead or supervisor., • Staff must keep track of guest counts for each activity., • Staff must arrive at the venue at the start time to ensure the venue is ready for guests to arrive without a wait time., • Staff must communicate with the supervisor to ensure the venue is set up to DCi’s standard with all components. (i.e., bar/alcohol/menus/restrooms/BEO’s/security/pre-set tables/cleanliness/activities and other components that may arise.), • Staff must communicate with other field staff on the vehicle to ensure timing is correct for a smooth transition from vehicle to activity or evening event., • Staff must verify the vehicle has the appropriate room to park and drop off/pick up guests., • Staff must remain with vehicle during the duration of the activity or join the activity as directed by the on-site lead or supervisor., • Staff must keep track of guest counts for each activity., • Staff must be familiar with hotel venues, managing manifests, communicating with on-site leads, and transportation vendors., • Staff must greet the attendee(s), assist with luggage if needed, and direct them to their transportation., • Staff must count the attendees getting on a vehicle to ensure there is enough capacity on the vehicle for transfer., • Staff must communicate problems that arise calmly, never in front of attendees, to the on-site supervisor or lead., • Staff must communicate any lost luggage to on-site supervisor or lead., • Staff must follow transportation requirements.Knowledge and Skills:, • 2+ years of experience in the event industry, DMC field staff experience is a plus., • Capability to work with little supervision while making sound decisions., • Strong communication skills including ability to communicate and cultivate relationships with a wide range of personalities, ability to be both empathetic and firm, and to clearly articulate precise needs to avoid miscommunication., • Ability to cultivate relationships with various levels of employees and personalities in a professional manner across all departments within DCi., • Excellent verbal and written skills are mandatory

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 Nightlife Content & Community Manager is responsible for owning and executing all Riviera Dining Group nightlife-related content, communications, and on-site coverage. This role sits at the intersection of music, content, and community, ensuring DJ programming, creative assets, and real time nightlife moments are strategically planned, executed, and amplified across all marketing channels. This position requires familiarity with nightlife culture, DJ talent, peak event weeks, and fast-paced creative production timelines. RESPONSIBILITIES: Nightlife Programming & Activations • Oversee marketing for all nightlife activations, DJ performances, DJ lineups in collaboration with the Music Director., • Coordinate and manage DJ announcements for peak weeks and special events (F1, Miami Art Week, Miami Music Week, New Year’s Eve, and other high-profile activations)., • Oversee all nightlife-related creative assets including photo, video, and graphic content., • Coordinate with graphic designers to ensure all DJ assets (announcements, recaps, stories, posts, etc.) are delivered accurately and on schedule., • Conceptualize and edit upcoming DJ lineup announcement promotional video content for social media channels, • Review, organize, and maintain an up-to-date asset library for all nightlife content., • Capture on-site phone coverage of DJ sets, performances, and nightlife moments and optimized for social platforms (Stories, Reels, short-form video)., • Collaborate closely with the Music Director, Social Media team, and Project Managers to publish nightlife-related content, include DJ announcements and events across social media and additional marketing channels., • Book and manage nightlife influencer tables and guestlist in alignment with brand and event objectives., • Build and maintain relationships with nightlife influencers, DJs, blogs and tastemakers., • Provide recap content assets to DJ agencies including video, photo, and phone content, • Ensure influencer presence enhances atmosphere, reach, and brand perception., • Encourage DJ community tastemakers and blogs see and redistribute key DJ moments from our venue DJ performances Requirements/Qualifications: • 3–5 years of experience in nightlife, hospitality, entertainment, or lifestyle marketing., • Strong understanding of DJ culture, nightlife programming, and event-based marketing., • Proven experience managing creative assets and working with designers and agencies., • Comfortable working nights, weekends, and peak event weeks., • Highly organized with the ability to manage multiple timelines and stakeholders., • Strong eye for content, trends, and real-time social storytelling., • Excellent communication skills and ability to operate in fast-paced environments.

Job DescriptionMarketing Manager – Bastion Collection Location: Miami, FL (On-site, 5 days a week) Employment Type: Full-time Bastion Collection is seeking a highly skilled and creative Marketing Manager to lead marketing efforts for our new restaurant and private members club opening in Brickell in late 2025. This role is ideal for a strategic thinker with a passion for hospitality, content creation, and brand storytelling, who thrives in a fast-paced, collaborative environment. Key Responsibilities Cross-Functional Coordination * Act as the on-property liaison between Bastion Corporate Marketing and the on-site operational, culinary, and membership teams. * Collaborate with leadership to activate brand moments, including seasonal promotions, holidays, and high-profile partnerships. * Support the membership team in engagement and retention strategies. * Partner with the building management team to streamline member communications. Content Creation & Social Media * Develop and execute a monthly content calendar for the restaurant and club. * Write engaging captions and create content for Instagram (posts, Stories, Reels). * Produce weekly Reels highlighting programming, partnerships, chef spotlights, and behind-the-scenes content. * Oversee community management, including responding to DMs and comments and engaging with the local community. * Track social media analytics and adjust strategies to maximize results. Email Marketing & CRM * Create and manage email marketing campaigns (newsletters, event invites, promotions). * Optimize the SevenRooms CRM database. * Analyze engagement metrics and report on campaign performance. Digital Marketing * Manage third-party listings (Google, Yelp, etc.). * Coordinate paid ad campaigns. * Support the operations team in managing online reviews. Booking & Digital Platforms * Optimize and maintain third-party booking platforms (Resy, OpenTable). * Provide updated copy and curated images in collaboration with the Director of Restaurants. Website Management * Maintain and update the website with accurate information, including menus, hours, and programming details. * Manage and respond to website inquiries. Photo & Video Content * Coordinate photo and video shoots for restaurant and club marketing needs. * Maintain an organized content library. Collateral & Creative Production * Manage production of digital and print marketing collateral, including menus, event signage, partnership assets, and invitations. * Oversee design (via agencies/freelancers), printing, and rollout of materials. Partnerships, Programming & Events * Assist in planning and executing brand partnerships, seasonal activations, and member programming. * Align all external-facing communications and materials with brand standards. * Manage timelines, production schedules, and marketing rollouts for events. * Coordinate with PR and media partners. PR/Media * Provide the agency of record with the information and assets needed for property promotion. * Manage press visits and media logistics. Copywriting & Brand Voice * Craft high-quality copy for social, email, web, and collateral that reflects the brand’s refined, warm, playful, and sophisticated tone. * Support storytelling efforts for chefs, design, and the overall member and guest experience. Membership Marketing & Communications * Collaborate with the Membership team on member communications. * Create and deploy member email campaigns via PeopleVine. * Manage content updates in the members-only app. * Develop marketing materials for member programming, such as event invitations, weekly digests, and on-site signage.

Job DescriptionJob Description Hillstone Restaurant Group is a privately-held collection of upscale restaurants with 45+ locations in major cities across the country. Some of our more well-known operations are Houston’s, Hillstone, R+D Kitchen, Bandera, East Hampton Grill, South Beverly Grill, Honor Bar, Palm Beach Grill, and White House Tavern. We are seeking a skilled and dedicated Culinary Manager to join our dynamic team at Hillstone. As a part of our management, you will play a crucial role in maintaining the highest standards of culinary excellence and ensuring a smooth and efficient kitchen operation. Newly selected managers will receive 8 weeks of rotational training on-site. Salary: $100,000-$110,000 Responsibilities: • Oversee daily kitchen operations, including food preparation, cooking, and plating to consistently deliver top-quality dishes., • Lead and motivate a team of culinary professionals, providing guidance, training, and support to ensure optimal performance and development, • Collaborate closely with the management team, ensuring all products meet our high standards of taste and presentation., • Monitor inventory levels, order supplies, and manage food costs to maintain budgetary targets while minimizing waste and ensuring freshness., • Implement and enforce health and safety standards, ensuring compliance with all relevant regulations and promoting a safe working environment., • Proven experience in hospitality or in a similar role, preferably in a high-volume restaurant environment, • Strong leadership skills with the ability to inspire and motivate a diverse team, • In-depth knowledge of culinary techniques, food safety regulations, and kitchen operations, • Excellent organizational and time management skills, with the ability to prioritize tasks and meet deadlines in a fast-paced environment, • Solid understanding of financial management principles, including budgeting, cost control, and inventory management, • Effective communication skills to liaise with team members, executive chef, and other departments To learn more, visit our website, or read a featured profiles in Bon Appetit magazine and the NY Times: . Benefits: • paid vacation, • comprehensive medical plan Hillstone restaurants can be found across the nation, making relocation flexibility necessary. Additional information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify. Qualifications Additional Information All your information will be kept confidential according to EEO guidelines. The Hillstone Restaurant Group confirms each employee’s identity and authorization to work by participating in E-Verify.

Job Description Sparrow Italia is an Italian-inspired steakhouse that celebrates the beauty of simplicity, where peak-of-season ingredients take center stage. Our menu highlights fresh pastas, handmade pizzas, and reimagined Italian favorites that honor timeless traditions through a modern lens. Recognizing that well-being is an essential part of today’s dining experience, our culinary program thoughtfully blends indulgence with balance, offering wholesome alternatives that allow guests to savor the richness of classic Italian cuisine without compromise. With locations in Miami, Florida; Mayfair; London, and a New York City opening coming soon, Sparrow Italia invites guests into a world where sophistication meets warmth, an elevated gathering place for exceptional dining and unforgettable moments. Sparrow Italia is a modern Italian restaurant from Noble 33, featuring an expansive menu consisting of comforting Italian and Mediterranean classics with creative twists. We offer a selection of pasta made fresh in-house daily and other wood-fired creations that exude bold flavors and high-quality, sustainable, and organic ingredients. Our cuisine is complemented by adventurous mixology that uses fresh, seasonal ingredients, and the finest spirits to craft dynamic cocktails all rooted in the flavors of Italy. The Beverage Manager reports to the General Manager and is responsible for managing bar inventory, supply & standards as well as the bar team. With oversight from the General Manager and Beverage Director, the Beverage Manager oversees all day to day beverage functions & operations including marketing initiatives, staff scheduling, training and execution, cost control and driving top line revenue as continual focus. Additionally, the Beverage Manager actively participates in managing the daily operations of the venue as a whole. Duties & Functions: • Accuracy and consistency encompassing all things beverage, • Trainings for both new and current staff, • Overall responsibility and awareness of beverage cost, • Ensure steps of service are being met and executed by all bar staff, • Communicate menu changes, updates, and specials to bar staff as well as management, • Responsibility of liquor room; all items going in and out, protection, organization, • Assisting staff in constant growth and learning by company standards, • Overall responsibility and awareness of beverage cost, comp, voids, spills on a nightly basis, • Communicate any staffing changes needed or unexpected staffing changes to management team, • Cleanliness and organization of bar and liquor room, • Make sure that opening and closing duties are being completed, • Schedules for Bartenders and Barbacks, • Ensure correct product is being used as specified by Beverage Director and on menu, • Relay any changes on menu to management and staff, • Oversee preparation of cocktails, making sure the right measurements and ingredients are being used., • Help push staff incentive programs, • Overall responsibility and awareness of beverage cost, • Perform monthly inventory, • Inventory organization, • Ordering and receiving process, • Ensure safekeeping of invoices, • Staff scheduling, • Awareness of breaks and overtimeQualifications:, • 3 - 5 years in a management or supervisory role preferably in a full service restaurant, • Previous work in the hospitality industry; have a passion for service and understand what is needed to provide a high level of hospitality, • Strong knowledge in cocktails, spirits and wine, • Can lead and deliver a high performance team environment, • Organized and detail-oriented & strong interpersonal and communication skills, • Basic computer skills required., • Capable of working overtime, weekends, evenings, and special events as needed., • Knowledge of the industry and relevant health and safety regulations. Current manager handler card preferred, • Leadership skills and ability to make decisions quickly and under pressure.Requirements:, • Must be able to lift up to 50 lbs, and frequently lift and bend from the waist., • Must be able to stand for long periods., • This position requires frequent use of hands and arms in repetitive motions.Benefits:, • Dental insurance, • Health insurance, • Life insurance, • Vision insurance

Job Description Bar Manager – Shortened & Proprietor-Neutral A high-volume, design-driven restaurant is seeking a Bar Manager to oversee all bar operations, staff performance, and beverage program development. Key Responsibilities • Lead daily bar operations, ensuring service standards, grooming guidelines, and punctuality are upheld., • Delegate tasks, run shift briefings, manage handovers, and maintain cleaning and maintenance schedules., • Ensure compliance with licensing, health & safety, fire regulations, and company policies., • Organize service sections and staff breaks while maintaining smooth operations., • Address staff issues in coordination with senior leadership., • Handle guest relations, resolve complaints, and ensure overall satisfaction., • Maintain detailed knowledge of beverage menus, wine/champagne offerings, pricing, and VIP requests., • Manage beverage purchasing, storage, and inventory; support marketing initiatives and promotions., • Oversee staff training, development, performance reviews, and recruitment., • Complete closing duties, paperwork, and ensure all control systems are followed., • Assist with budgeting, forecasting, financial reporting, and cost control to meet beverage margin goals., • Support revenue-generation initiatives and promotional activities., • Oversee POS usage and ensure all audit and control processes are followed., • Maintain guest recognition standards and team engagement., • Monitor grooming, hygiene, and performance of all bar staff., • Ensure onboarding processes, departmental training, and skills development plans are executed., • Uphold health & safety standards, identify hazards, and ensure corrective action is taken., • Ability to lift/move up to 25 lbs., • Long periods of standing and mobility throughout shift., • Tolerance for varying noise and lighting conditions.

Job DescriptionExecutive Chef (Pre-Opening) Confidential Island Resort — Great Harbour Cay, Bahamas About the role Lead the culinary launch of a new barefoot-luxury resort and its 100-seat Beach Club. Stand up kitchens, hire and train a Bahamian-forward team, and deliver clean, locally inspired cuisine across the Beach Club, resort restaurant/bar, in-villa dining (10 villas at opening), events, and seasonal activations. What you’ll do • Own pre-opening: kitchen design review, OS&E, vendor set-up, SOPs, tastings, soft opening, • Build & lead a 15–25 person culinary + stewarding team; coach apprentices and local talent, • Engineer wellness-forward menus; maintain consistent execution at the pass, • Control COGS, labor, and waste; standardize recipes with costing and plating guides, • Establish island supply chain (local fishermen/farms, Nassau/Miami consolidators); manage substitutions, • Ensure HACCP compliance and strong sanitation; partner with Engineering on maintenance, • Collaborate with Bar Lead on pairings; support events (weddings, community gatherings), • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Requirements What we’re looking for • Executive Chef experience in luxury/island or remote settings (Caribbean/Bahamas preferred), • Strong coastal/Caribbean technique (finfish, conch, lobster, whole-fish cookery), • Proven pre-opening track record: SOPs, training, costing, go-live, • Data-driven operator: COGS target ~30–32%, labor discipline, inventory controls, • HACCP certification; allergy management rigor, • People-first leader committed to developing local talent, • Comfortable with island logistics, weather contingencies, and hands-on service Benefits Compensation & Benefits • Base Salary: $130,000–$135,000 (USD/BSD), • Bonus: 10% annual target (performance-based), • Housing: Fully furnished house provided, • Relocation: Full relocation package, • Benefits: Medical/dental/vision, meals on duty, uniforms; phone allowance if applicable, • Health Insurance Start: TBD (typically 60–90 days after start), • Time Off: PTO + public holidays (TBD), • Work Authorization: Bahamian nationals strongly encouraged; work-permit sponsorship available per local law Schedule: Variable; weekends/holidays; on-call during weather events. Hands-on expo presence at Beach Club peaks. Reports to: General Manager/Managing Director. EEO: We are an equal opportunity employer. Hiring decisions are based on qualifications, merit, and business need. How to apply: Submit your resume/CV highlighting pre-opening experience and two recent menu/food-costing samples.

Job DescriptionDescription: BEVERAGE MANAGER Job Title: Beverage Manager Reports To: General Manager Department: Operations – Food & Beverage Employment Type: Salaried, Exempt Lead and manage Bar team to offer a world-class hospitality 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. Lead Bar Service, 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 3+ years of restaurant management experience and 5+ years of restaurant experience including Mixology, Bartending and classic cocktails. 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. Who we are: José Andrés Group restaurants span all over the globe including Miami, Las Vegas, Orlando, NYC, Chicago, Dubai, Bahamas, Los Angeles and of course Washington, DC. Since 1993, our restaurants reflect the authentic roots of each concept and showcase a passion for telling the stories of a culture through food. Apply now and join the industry leading José Andrés Group Team. José Andrés Group is an Equal Opportunity Employer

Job Description Job Description: The Executive Chef reports directly to the Concept Chef. The executive chef is responsible for all culinary activities for the restaurant. This position will oversee all activity in the kitchen, train personnel, plan menus, oversee product purchasing and manage the culinary budget. The Executive Chef is a role model and mentor to the chefs and line cooks and must maintain a professional appearance, language skills, and demeanor. Role & Responsibility: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below represent the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions. • Ensures excellence in guest satisfaction through a commitment to exceeding expectations and a hands-on, lead by example management style., • Management of all back-of-house staff in a high-volume kitchen, including ongoing training, development, and follow-up., • Achieve or exceed budgeted labor and other cost centers through proper planning and execution., • Oversee weekly and monthly inventories and ordering of food and supplies., • Maintain sanitation procedures and organization of work area adhering to all OSHA regulations., • Retains a thorough and updated knowledge of company policies & procedures and regulations for restaurant operations. Liaises with government regulators that impact the operation of the department. Ensures that all applicable certifications are up to date., • Menu development, standardized recipes, and presentation., • Prepare operational reports and analyses, setting forth progress and adverse trends and making appropriate recommendations., • Identify new culinary techniques and presentations., • Maintaining food quality and ensuring guest satisfaction, • Setting standards and always maintaining food presentation quality., • Ensuring that standard recipes are being followed at all times, • Sourcing out new products and supplies to constantly develop menus, • Constantly improving food production, • Resolving any problems that arise in the kitchen and seizing control of a situation., • Recruiting staff and monitoring their performance, • Stay current on restaurant industry trends., • Motivating staff and maintaining discipline by example., • Staff management includes hiring, training, scheduling, payroll, performance evaluation, and termination of employees., • Responsible for inventory, purchasing, and receiving FOH and BOH products., • Enforcing strict health and hygiene standards., • Cooperating with front-of-house management and service staff regarding service issues, • Expediting during service, • Building apprenticeship and staff development programs., • Proper guest service requires that the food is produced on a timely basis and that the servers are well educated regarding the menu., • It is the Chef's responsibility to participate in service education through:, • Daily line-ups., • Quarterly menu meetings; and, • New server training programs, • It is also the Chef's responsibility to train the kitchen staff to produce meals promptly., • The goal is to execute all tickets in twenty minutes or less., • The Executive Chef is responsible for meeting the financial targets while achieving the food, quality, and service objectives., • Prepare operational reports and analyses for progress and adverse trends and make appropriate recommendations., • If there are structural reasons that the financial goals cannot be met without sacrificing food quality of service, it is the Chef's responsibility to identify the problems and bring them promptly to the attention of the General Manager., • Maintaining overall food & labor cost within budgetary guidelines., • Ensuring overall profitability of kitchen., • Managing kitchen staff to maintain goals., • Maintain a high level of cleanliness in the kitchen facilities., • The Chef is responsible for supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in, and downstairs prep area., • The Chef should make the appropriate assignments for his staff., • Supervise all kitchen employees. Is responsible for the overall direction, coordination, and evaluation of this unit., • Work with Corporate Chef to instill company culture, build morale and create an ongoing positive work environment, using established as well as newly developed initiatives., • Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws., • Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems., • The noise level in the work environment is usually loud, • The employee frequently is required to stand; bend; walk; use hands or fingers, handle or feel; talk; hear; see, and reach with hands and arms, • Requires the ability to occasionally lift office products and supplies up to 50 pounds, • Degree in Culinary Arts, • 5 years minimum experience as an Executive Chef, • Requires advanced knowledge of the principles and practices within the fine dining profession. This includes experiential knowledge required for management of people and/or complex problems and food management., • Strategic thinking, business acumen, thoroughness, • Polished leadership and speaking skills, • Food Safety/Manager Certification, • Customer/Client Focus Expertise in food product, presentation, quality and preparation along with menu concept and design., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to write routine reports, purchase orders, menus and correspondence., • Ability to communicate to groups of customers or employees of the organization., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent. Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. V&E provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. We use eVerify to confirm U.S. Employment eligibility.

Job Description Puttshack is an upscale, tech-infused mini golf experience that appeals to everyone. More than just indoor mini golf, Puttshack leans on its ground-breaking technology to elevate the game while also serving world-class food and full bar in a cool environment. Reporting into Director of Operations, the Hospitality Manager will help oversee a multi-faceted high-volume full-service restaurant/venue with a game component. Hospitality Managers are responsible for executing exceptional operations during shift execution, from the food we serve to the Guest service we provide in our venue. Manage hourly team members and provide them with leadership and development, while partnering closely with the Director of Operations and Assistant Director of Operations to achieve venue goals and business objectives. Key Responsibilities: Operational Leadership: • Oversee 1-2 areas of the venue operations including service, bar, reception, game & tech and/or bar., • Uphold company policies, processes, procedures, and standards to adhere to compliance and business objectives; inspires others to the do the same., • Effectively operate computer systems including a POS System, Online Team Member Scheduler., • Manages controllable expenses for their area of responsibility, • Ensure all side work is appropriately assigned and completed, • Participate in hiring, training, and developing hourly associates, • Create, maintain and update associate schedules using weekly and daily forecasts., • Conducts/leads pre-shift meetings to provide daily focus and provide continuous coaching and direction to hourly staff, • Manages Guest Service issues professionally and with a guest centric mindset, • Maintain a safe, secure and healthy work environment and food safety, • Minimum of 2 years of experience as a manager in a full-service restaurant; experience within a high-volume food & beverage, hospitality, and/or social entertainment venue, • Results driven; ability to lead/coach team to achieve business objectives/goals, • Strong communication skills with the ability to resolve conflict and provide direction to your teams, • Demonstrates financial acumen, strong understanding of restaurant operations, • Tech savvy and willingness to learn new systems and tools., • Flexible availability to work evenings, weekends, and holidays, • Preferred certifications including ServSafe and state/local licensing requirements, • Paid PTO, • Health insurance: medical, dental, and vision

Job Description The Kitchen Supervisor must interact with fellow chefs and managers, employees and other supervisors in a polite, courteous and hospitable manner to ensure that the restaurant's guests are having an exemplary dining experience. Coordinates activities and training kitchen employees, engaged in preparing and cooking foods to ensure an efficient and profitable food service. Essential Functions • Communicates effectively and genuinely with guests, employees and other departments., • Maintains a friendly and caring demeanor at all times in a fast pace environment., • Shows initiative and anticipates needs in job performance., • Demonstrates teamwork; is dependable and productive., • Able to find guest centric solutions., • Professionally deals with situations and people, having conflict solution skills., • Has knowledge of and assist in all emergency procedures as required., • Inspects establishment, supervises workers to ensure compliance with occupational, health, and safety standards., • Assists in the maintaining of daily, weekly and monthly budgets regarding food, operating items and labor (including but not limited to):, • Participating in the planning of menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and execution of menus., • Estimating food consumption and assisting purchasing or requisitioning foods and kitchen supplies., • Supervising cooks and other kitchen personnel and coordinating their assignments to ensure economical and timely food production., • Assists in insuring that entire restaurant is maintained and cleaned (including but not limited to):, • Confirming all side duty sheets are being followed and updated, and checking all work is completed daily and weekly, • Communicating with the Maintenance Department, • Checking all storage areas are maintained., • Confirming all equipment is maintained and functioning properly and when necessary take appropriate action, • Assigning work tasks, coordinating and overseeing activities of kitchen personnel and service personnel to ensure prompt and courteous service to guests., • Ethical Conduct., • Collaboration Skills., • Customer/client Focus. This position has supervisory responsibilities. Work environment This job operates in a kitchen environment, housed with equipment such as an oven, stove, dishwasher, slicer, coffee machine, steamer, mixer and chef's knives. The employee is frequently exposed to heat, steam, fire and noise. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. The employee is occasionally required sit, stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less. The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of relevant culinary experience., • A minimum of (1) year of experience in a hotel environment., • High school diploma or equivalent., • Culinary degree and/or experience in a hotel or related field preferred., • Must be able to work independently and exercise good judgment to resolve issues. The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.

Job Description The Executive Chef is prepared to fully lead the kitchen, inspire and develop the team, and monitor financial performance. Ideal candidate is able to foster an environment of enthusiasm and professionalism, with a constant pursuit of excellence. Able to confidently lead expansion into future dinner service. Qualities: • Strong leadership and team building skills; effective and clear communication; composure under pressure, • Knowledge of classic, modern, and regional cuisine; must have appreciation for eggs, with excitement to elevate the egg and daytime cuisine and a determination to be culinarily nationally and globally recognized, • Robust financial acumen with the proven ability to oversee cost control, labor management, and profitability, • Strong attention to detail, professionalism, sense of urgency, organizational skills, and efficiency, • Minimum 5 years experience in a progressive, culinary-driven, well-rated restaurant, • At least 2 years as chef de cuisine or higher, • Degree in culinary arts is a plus, • Valid food safety manager cardCompany DescriptionALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.ALL DAY is a nationally-awarded specialty coffee bar and restaurant in the Park West neighborhood of Miami. We are an intensely busy specialty coffee bar, as well as a farm-to-table, from-scratch restaurant, with a focus on zero waste and sustainability. Excellence and integrity are non-negotiable. We strive to have a positive, goal-based environment in our bar and restaurant, that is safe and inclusive for everyone.

Job Description Pay: $60,000.00 - $70,000.00 per year Job description We are seeking a driven and detail-oriented Event Sales Manager to oversee and grow private dining and event sales at our newest La Grande Boucherie location in Miami, FL. The ideal candidate is both revenue-focused and guest-centric, with the organizational skills to execute seamless events and the creativity to build lasting client relationships. This role is full-time, in person, with compensation consisting of a base salary + 3% commission on events. Responsibilities • Identify, cultivate, and maintain strong client relationships to maximize event sales, • Develop and execute sales strategies to achieve revenue targets, • Manage the complete sales cycle from initial inquiry through event execution, • Collaborate with clients to understand event needs and objectives, • Coordinate and produce Banquet Event Orders (BEOs) and event documentation for management teams, • Partner with GMs, Chefs, and FOH/BOH teams to ensure flawless execution, • Conduct pre-event confirmations and post-event reviews, • Proven experience as an Event Sales Manager in a restaurant or hospitality setting, • Proficiency with Tripleseat, Toast, and OpenTable, • Strong understanding of KPIs and event sales/marketing techniques, • Computer savvy; proficient in MS Office, • Exceptional communication, negotiation, and organizational skills, • Creative problem-solver with a customer-first mindset, • Team-oriented leader with the ability to work nights and weekends as required The Group is a collection of restaurants based in New York City, embodying passion, integrity and excellence. BOUCHERIE is a traditional French brasserie and steakhouse, celebrating Joie de Vivre in the heart of New York. The restaurant prepares a menu of French classics and timeless bistro favorites, in addition to the dry-aged steaks. Our concepts are intricate and intentional. As we grow in New York City, we are also growing across the US! We are proud to have invested in the city over the past 10+ years and are looking forward to creating future spaces that embody our passion for timeless tradition. Our new La Grande Boucherie in Miami, FL will embody the same authentic atmosphere as our renowned NYC location, while also integrating into its vibrant new community. The Group US Management is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: We are committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at The Group US Management are based on business needs, job requirements and individual qualifications, without regard to race, color, religion or belief, family or parental status, or any other status protected by the laws or regulations in the locations where we operate. We will not tolerate discrimination or harassment based on any of these characteristics. We encourage applicants of all ages. Job Type: Full-time Work Location: In person Job Type: Full-time Pay: $60,000.00-$70,000.00 per year Benefits: • 401(k), • 401(k) matching, • Dental insurance, • Employee discount, • Flexible spending account, • Health insurance, • Paid time off cYOieoA6Jf

Job Description Why Join Our Team? • Industry-Leading Compensation Package, • Opportunities for Merit-Based Raises & Performance Incentives – Rewarding dedication, skill, and excellence in the Vibe Dining Experience., • Up to 15% of the base salary in performance-based bonuses, • Comprehensive Benefits Package, • Medical, Dental, and Vision Insurance, • Group Life and Disability Insurance, • Group Accident, Hospital Indemnity, and Critical Illness Insurance, • Traditional and Roth 401(k) Plan, • Exclusive Perks & Growth Opportunities, • Employee Dining Discounts and/or Complimentary Onsite Meals, • Career Development & Limitless Growth Opportunities, • If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations., • Paid Time Off, • Employee Assistance Program (EAP) As the Executive Sous Chef, you will be the right-hand leader to the Executive Chef, ensuring the seamless execution of daily kitchen operations, maintaining quality control, and fostering a team-first, high-performance environment. Key Responsibilities • Culinary Leadership & Execution, • Support the Executive Chef in overseeing all aspects of kitchen operations, • Ensure that every dish meets THE ONE GROUP’s high-quality standards in taste, presentation, and consistency, • Expedite orders efficiently to maintain a smooth kitchen flow and ensure timely service, • Conduct daily line checks, including temperature verification, ingredient freshness, and plating consistency, • Create and execute seasonal menu specials aligned with our brand and guest expectations, • Collaborate with the Events Department to update menus and meet event-specific culinary demands, • Team Development & Culture, • Train, mentor, and develop kitchen staff to uphold our brand standards, • Ensure a collaborative and respectful work environment for both BOH and FOH teams, • Foster a culture of excellence, creativity, and teamwork in the kitchen, • Inspire and motivate the culinary team to perform at the highest level, • Operational & Financial Management, • Maintain labor, food costs, and inventory control within budget parameters, • Implement waste reduction strategies and optimize portion control, • Work closely with the purchasing team to ensure high-quality ingredient sourcing, • Monitor P-mix reports and adjust menus based on sales trends, • Review monthly P&L reports and address variances, • Safety, Compliance & Cleanliness, • Enforce health and safety regulations, ensuring compliance with all local and corporate food safety standards, • Maintain a spotless and organized kitchen, exceeding all cleanliness standards, • Ensure proper storage, rotation, and handling of food items to maintain freshness and safety, • 5+ years of professional culinary leadership experience in a high-volume, upscale dining environment, • Proven ability to manage kitchen operations, control food costs, and optimize efficiency, • Strong leadership, communication, and team development skills, • Expertise in menu development, execution, and culinary innovation, • Ability to execute all kitchen positions and support staff when needed, • SERV Safe Food Manager Certification (or equivalent as per state law), • Ability to stand for extended periods and work in a high-heat environment, • Capability to lift and carry up to 50 lbs. This is more than a job—it’s a career opportunity with limitless potential in an expanding global brand. If you’re ready to take the next step in your hospitality career, apply today and join us in delivering an unmatched dining experience! 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: The Omakase Head Chef prepares dishes in accordance with food health and safety regulations and restaurant standards. The Head Chef’s responsibilities include preparing traditional Japanese sushi rice, processing (chopping, slicing, and filleting) various kinds of fish, and placing orders for supplies as needed. You should also be able to customize customers’ orders according to preferences and food allergy considerations. To be successful as a Head Chef, you should ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional Head Chef should work well under pressure and maintain restaurant standards during busy periods RESPONSIBILITIES: • Train and lead a disciplined, high-performing brigade with Michelin-level expectations., • Expertly cutting, slicing, and filleting different types of fish., • Inspecting the quality of fruits, vegetables, and fish used to prepare sushi dishes and informing the Executive Chef when quality is sub-standard., • Preparing various types of sushi dishes according to established guidelines on quality, portion size, presentation, and food safety., • Designing new recipes, planning menus, and selecting plate presentations., • Performing administrative tasks, taking stock of food and equipment supplies, doing purchase orders, and adding new item pricing to the inventory sheets, • Make periodic and regular inspections of units to observe quality of food prep and service, food appearance, cleanliness and sanitation of production, service areas, and equipment, • Oversee product purchasing and manage culinary budget, • Conduct period ending inventory and entry into the inventory sheets, • Keep budgeted food cost (provided by ORG Ops Team) in line by developing and planning menu items, including specials, that will meet budgeted COGS., • Manage employee food waste and proper recycling/composting procedures to comply with company and Country standards, • Develop recipes, plan menus, and design plate presentations for all items (sushi and hot line), • Assist kitchen staff with food prep and creation, • Display leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management, • Maintaining a clean work environment in order to prevent food contamination, • Sterilize all utensils, instruments, and equipment used in sushi preparation before every use., • Communicating with wait staff and GM to ensure that special requests and food allergy considerations are met, • Interview, onboard, and train BOH candidates with the help of GM and Ops Manager, • Assisting GM with scheduling and managing hourly employees time and attendance, with a focus on overtime, • Partner with cost control and menu analysis teams to optimize margin and menu engineering., • Work with the Corporate Chef, Menu Analyst, and Menu Coordinator to build technical decks, descriptions, allergen matrices, and launch protocols. Requirements/Qualifications: • At least 8 years of Japanese and sushi-related experience in an upscale setting., • Proficient in Omakase / Sushi., • Associates Degree in Culinary Arts or American Culinary Federation (ACF) certification is preferred., • Valid manager's food handler's license., • Sound knowledge of food safety regulations., • The ability to stand for long periods of time., • Excellent time-management skills., • Exceptional customer service skills., • Great people skills., • The ability to work under pressure.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Director of Front Office. 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”….. ABOUT ARLO WYNWOOD Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and will be home to Arlo Hotels’ next 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 a full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be 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 concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness rom, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood will have 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. This position is responsible for the daily operation of the front desk and liaising with any area impacting guest service. Plans, directs and coordinates activities to ensure exceptional service is achieved. Provides operational support, distributes information, trains, motivates and recognizes team members. Exercises independent judgement and initiative in the course of carrying out overall responsibilities. RESPONSIBILITIES AND AUTHORITIES: • Is an inspirational leader able to motivate team members to be consistently engaged in serving others, always looking for opportunity., • Always treats guests with courtesy and respect in a variety of situations., • Displays honesty & integrity., • Oversees the Front Office Department – Bell Person, Lobby Hosts and Assistant Front Office Managers., • Conducts pre-shift meetings., • Communicates effectively to staff using tools such as development reviews, training, departmental orientation and monthly departmental meetings., • Motivates and develops team members., • Maximizes room sales, room revenue and profit., • Leads and supervises the operational activities of the front office team within hotel guidelines to provide the highest standard of courteous service while permitting acceptable profit margins., • Embraces and effectively lives Arlo Core values and culture., • Assigns, coordinates, and supervises work activities of Lobby Hosts/Bell Attendants., • Trains, mentors and develops Lobby Hosts & Bell Attendants. Prepares team member schedules, completes payroll, and monitors labor costs by reviewing daily schedule vs. occupancy and daily operational demands., • Ensures work is completed to include shift closings, room deposits, refunds and rebates. All necessary paperwork is completed., • Conducts Annual Performance Reviews with reporting team members., • Responds immediately to all emergency situations, completes necessary incident reports, and follows up with guests and staff., • Communicates effectively to staff using tools such as: pre-shift briefings, orientation, activities, short take training and developmental reviews., • Manages same day rooms inventory and rate yielding., • Takes personal responsibility for correcting service problems and creates memorable guest experiences. Education: Any combination of education and experience providing the required skill and knowledge for successful performance would be qualifying. Typical qualifications would be equivalent to: • Hospitality Diploma or Degree Preferred, • Hospitality or Customer Service

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 Assistant Controller will manage both accounting and managerial accounting functions, supporting the company's financial activities. This hands-on role involves direct management of accounting and financial reporting, requiring a thorough understanding of internal controls. The ideal candidate will be a person of integrity, equipped with strong management and communication skills. This position reports directly to our Controller. RESPONSIBILITIES: • Maintain documented system of accounting policies and operations., • Daily maintenance of Sales & Service Charge / Tips reconciliation., • Review and organize financial statements for record and review., • Assist Controller with quarterly/annual financial reports., • Manage the quarterly/annual budgets and forecasts., • Advise on financial analyses and decision-making regarding pricing, contract negotiations, significant costs, benchmarks, and other matters with management and chief financial officer., • Analyze business performance / results, providing feedback to Executives Management., • Ensure the accurate preparation / reporting of monthly financial results in strict accordance., • Company deadlines (Sales Reporting, Payroll Reporting, Weekly EBITDA Reporting) ., • Ensure evaluation of Cost of Sales and Labor Costs ., • Ensure any variations to budgets and forecasts are explained in management reports., • On a monthly basis track and review expenditure against set budgets, • Responsible to “Red Flag” any deviation of profitability of any unit., • Responsible to notify sales trends and variation in average checks., • Ensure that data is reviewed and analyzed by Chefs and General Managers from each unit., • If any deviation, responsible to take corrective action in order to get back in line with a satisfactory profitability result Requirements/Qualifications: • Bachelor’s degree in accounting, finance, business administration with an emphasis in accounting, or a related field, • Ideal candidate has 3 to 5 years of experience in hospitality accounting., • Previous experience as an accountant, accounting supervisor, or manager, • Excellent computer skills: experience in accounting software and Microsoft Office, Point of Sale (Toast preferred)., • Exceptional knowledge of finance, accounting, budgeting, cost accounting and cost control principles, and Generally Accepted Accounting Principles (GAAP), • Excellent written and verbal communication skills, • Analytical ability to develop and implement improvements or recommendations, • Attention to detail, • Able to work well with senior executives and team, as well as mentor/lead other team members 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 DescriptionResponsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavour for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Responsibilities • Set up of written duty rosters for the kitchen staff, • Organizing, managing and motivating the kitchen employees, • Preparation and distribution of all daily meals including set up of the breakfast buffet according to the food manual, • Responsible for the implementation and maintaining of the company's standards in the food department, • Responsible for the implementation of a correct food schedule for the staff, according to the corporate staff food standard, • Responsible for all food and kitchen purchase orders in cooperation with the Hotel Manager, • Responsible for the food stores, adjusted to the number of guests, • Responsible for the correct handling and storing of all food stock, cleaning products and all equipment in the food department, • Responsible for impeccable cleanliness, hygiene and tidiness in the kitchen area, • Active cost controlling and maintaining food cost, • Responsible for correct monthly inventory of food stock as per the company's instructions, • Continuous training of all kitchen employees, • Responsible for the implementation of the correct appearance, as well as the standard of personal hygiene of the kitchen employees, • Active presence at official occasions and events, • A regular presence in the restaurant to obtain feedback from the guests by active communication Requirements • Fluently spoken English, • Hospitality Management degree, • Previous experience in a similar role, • Proven ability to effectively build and foster a team environment, • Ability to make decisions in a fast-paced environment, • Excellent problem solving/decision-making skills, • Demonstrated commitment to customer service, • Pleasant and communicative character, • Professional attitude and appearance, • Reliability and hard work, • Great team spirit Benefits • Seasonal or permanent employment, • Competitive salary and bonuses, • Accommodation and meals, • Health insurance, • Flight tickets

Job DescriptionDescription: Brodson Construction, Inc. is a boutique construction company with over 35 years of experience in general contracting and construction management in the high-end commercial, residential, hospitality, and retail arenas. As Assistant Project Manager at Brodson, you will join a dynamic team environment collaborating on exceptional commercial projects across industries. Brodson is proud of its portfolio of work for top-notch clientele throughout Florida and across the United States. Assistant Project Managers (APM’s) perform general administrative duties related to projects, filing and managing all administrative aspects of submittal and design document processes. This includes contract and purchase order management, update drawing logs, update meeting minutes, create and distribute permit documentation, draft subcontracts and change orders, assist team with RFP requests as required, manage project closeout process including creation and distribution of punch lists and O&M manuals and close-out books. We have projects in Miami-Dade, Broward, and Palm Beach counties. Assistant Project Managers will work in our office located in the Wynwood neighborhood of Miami, with job site visits required on a regular basis. Essential Duties: • Communicate thoroughly with customers regarding RFI’s and clarifications., • Assist the Project Manager in planning, scheduling and overseeing construction projects from start to finish., • Coordinate with subcontractors, suppliers and other project stakeholders to ensure project milestones are met., • Assist in preparing project budgets, cost estimates and resource allocation plans., • Track project progress and update project status reports for management and clients., • Review and interpret project blueprints, specifications and contract documents., • Assist in resolving any issues or conflicts that may arise during the project., • Support the Project Manager in managing project risks and implementing mitigation strategies., • Communicate effectively with project team members, clients and other stakeholders. Perform any other duties as assigned by the Project Manager., • Build relationships with key vendors (subcontractors, supplies, engineers, etc.)., • Resolve discrepancies by collecting and analyzing information., • Document field condition changes so there is historical data., • Organize, coordinate and join weekly OAC meetings with agendas and schedule updates., • Communicate with field teams, senior project managers, accounting department, architects, engineers and owners., • Coordinate with subs and vendors to deliver services, labor, goods and other materials. Employee Benefits: • Paid Time Off and Sick Leave, • 401K Plan, • Group Health Insurance, • Friday Office Breakfasts, • Company Holidays, • Complementary Office Snacks, Teas, and Coffees, • Paid Parental Leave, • Bachelor’s degree in a construction-related field or possess the equivalent combination of technical training and/or related professional experience., • 3-4 years of proven experience working for a GC on projects ranging from $1M - $10M., • Commercial/GC experience, especially with high-end restaurant, retail, and commercial offices, • Software knowledge - Microsoft Office, Microsoft Project, Bluebeam/Adobe Acrobat, Procore, and Sage 300 PJ, • English fluency (reading, writing, and verbal communication), • Collaboration Skills, • Customer/Client Focus, • Decision Making, • Leadership, • Communication Proficiency, • Ethical Conduct, • Problem Solving, • Thoroughness, • Time Management, • Travel may be up to 30%, • Can type, answer phones, lift up to 40 lbs., sit for extended periods of time, drive to job sites, conduct walk through on active job sites.

Job Description About PS PS is redefining the way the world travels. We build and operate private airport terminals that transform commercial air travel into a seamless luxury experience. Currently serving guests at Los Angeles International Airport (LAX), Hartsfield-Jackson Atlanta International Airport (ATL), and Paris Charles de Gaulle (CDG), with new terminals underway at Dallas Fort Worth International Airport (DFW) and Miami International Airport (MIA), PS is pioneering a new global standard in hospitality. Far from the crowds and chaos of the public airport, PS offers members the privacy, ease, and security of the private flight experience while flying commercial. With exclusive partnerships with TSA and U.S. Customs and Border Protection, guests move effortlessly through line-free departures and arrivals. Every moment is carefully orchestrated by our expert team - private TSA screening, dedicated customs and immigration services, and luxury chauffeur transfers across the airfield directly to or from your aircraft. Inside our private terminals, guests enjoy serene suites, chef-prepared dining, spa services, and personalized attention, while our Control Room coordinates discreetly with government, airline, and security partners to ensure unmatched efficiency, safety, and peace of mind. At PS, waiting in lines, crowded terminals, and luggage hassles give way to quiet elegance, service with heart and inspired experiences. We are building more than terminals - we are shaping a new way to travel. If you’re passionate about luxury hospitality and excited to be part of something extraordinary, join us as we expand to new markets and reimagine the future of travel with PS. The Role: Hospitality Manager The Hospitality Manager will play a crucial role in overseeing daily operations within Hospitality, Concierge and Housekeeping, collaborating closely with our Associates, other departments, including Vendors, to ensure flawless execution of all PS service and brand standards. Assisting the Director of Hospitality in strategic thinking, planning and execution, this role will also oversee coaching and development of all associates. This position reports to the Director of Hospitality at PS MIA. Responsibilities & Expectations • Team Leadership: Supervise associates within Hospitality, Concierge and Housekeeping to ensure successful execution of all daily operations, in addition to coordinating vendors for spa services., • Guest Experience: Ensure outstanding guest service at all times, respond to guest inquiries and complaints efficiently and professionally., • Scheduling Support: Lead daily schedule publishing and collaborate with the Director of Hospitality on weekly schedules to meet business demands and ensure adequate staffing across the department, • Staff Training and SOP Development: Schedule and facilitate new hire employee training in accordance with Department standards., • SOP Development & Implementation: In collaboration with Director of Hospitality, assist in SOP development and implementation., • Suite & Facilities Preparation: Assist and guide team in preparing suites according to department requirements, working on the floor with Associate team and ensuring all member-facing areas are maintained to luxury standards for all members and administrative activities., • Standards Compliance: Ensure compliance with health, safety, and hygiene standards as well as company policies and industry regulations., • Effective Communication: Demonstrate proficiency in taking and giving instructions, both verbal and written., • Multitasking: Handle multiple tasks efficiently with keen attention to detail, speed, and accuracy and effective execution., • Recruitment and Development of Associates: Active participation in recruitment and development of associates., • Independent Supervision: Lead a team independently without direct supervision when applicable., • Experience in Hospitality Management, Business Administration, or a related field (preferred), • Experience working around confidential and sensitive information., • Experience in a customer service, airline and/or hospitality industry related role., • Knowledge of hotel and/or restaurant operations desired., • Ability to focus attention on employee and member needs, remaining calm and courteous at all times, • Strong interpersonal and problem-solving abilities, • Ability to work well under pressure in a fast-paced environment, • Ability to work cohesively and collaboratively as part of a team, • Pass a pre-employment drug screening + background check., • Collection of SSN as part of the background check process will be required., • Must be authorized to work in the United States., • PS is a 24-hour facility and as such we require fully open schedule availability and flexibility for all positions within our operations departments, including weekends, holidays, and early morning/late evening shifts. Full-Time Employee Benefits • Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability, • 401K retirement plan with company matching, • Health and Dependent care FSA and HSA with company matching, • Merit-based raises and bonuses, • Unlimited PTO, • Level 3AE – Terminal Manager Employee Benefits, • Monthly health & wellness and cell phone reimbursement., • Paid training, • Parental benefits 100% paid up to 6 weeks., • Friends & Family Discounted PS Use., • Tuition Reimbursement., • A great career path with promotion opportunities PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job DescriptionJob description General Info Come join an amazing team with great pay, benefits, positive vibes, and a great educational opportunity. Job purpose Hand Roll Bar Chefs are essential members of a sushi restaurant’s team. HRB Chefs are the heart of the kitchen and ensure that the highest quality product is served to our customers. Successful HRB Chefs at OMAKAI sushi are not only talented hand roll makers but 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. Last but not least, HRB Chefs must be able to maintain a professional demeanor at all times, talk to customers in a warm and professional manner, lead by example, and hold themselves to the highest of standards. Duties and responsibilities • Prepare, assemble, present, and explain hand rolls to seating customers, • 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, • Make and prepare 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, • Two (2) years of kitchen experience required, • Japanese cuisine knowledge welcomed but not 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, • Solve basic math problems 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/Kitchen Manager, Operations Manager, Executive Chef, Corporate Trainer Benefits: • Employee discount, • Flexible schedule, • Health insurance for salaried employees, • Paid time off for salaried employees, • Parking benefits for full-time employees

Additional Information Job Number25197049 Job CategoryFood and Beverage & Culinary LocationCourtyard by Marriott Miami Airport, 1201 NW Le Jeune Road, Miami, Florida, United States, 33126___ ScheduleFull Time Located Remotely?N Position Type Management Pay Range: $25.77-$26.92 per hour Bonus Eligible: Y JOB SUMMARY Entry level management position that is assists in the daily operations in Restaurants/Bars and Room Service. Position assists with menu planning, maintains sanitation standards, assists servers and hosts on the floor during peak meal periods and supervises Restaurants/Bars and Room Service Departments, where applicable. Responsibilities include ensuring guest and employee satisfaction while maintaining the operating budget. Accountable to ensure standards and legal obligations are followed. CANDIDATE PROFILE Education and Experience • High school diploma or GED; 3 years experience in the food and beverage, culinary, or related professional area. OR • 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 1 year experience in the food and beverage, culinary, or related professional area. CORE WORK ACTIVITIES Assisting in Management of Restaurant Team • Handles employee questions and concerns., • Monitors employees to ensure performance expectations are met., • Provides feedback to employees based on observation of service behaviors., • Assists in supervising daily shift operations., • Supervises restaurant and all related areas in the absence of the Director of Restaurants or Restaurant Manager., • Participates in department meetings by communicating a clear and consistent message regarding the departmental goals to produce desired results. Conducting Day-to-Day Restaurant Operations • Ensures all employees have proper supplies, equipment and uniforms., • Communicates to Chef and Restaurant Manager any issues regarding food quality and service levels., • Assists in ensuring compliance with all restaurant policies, standards and procedures., • Monitors alcohol beverage service in compliance with local laws., • Assists in achieving or exceeding budgeted goals., • Performs all duties of restaurant employees and related departments as necessary., • Opens and closes restaurant shifts. Providing Exceptional Customer Service • Interacts with guests to obtain feedback on product quality and service levels., • Supervises staffing levels to ensure that guest service, operational needs and financial objectives are met., • Encourages employees to provide excellent customer service within guidelines., • Handles guest problems and complaints, seeking assistance from supervisor as necessary., • Strives to improve service performance., • Sets a positive example for guest relations., • Assists in the review of comment cards and guest satisfaction results with employees., • Meets and greets guests. Assisting in Human Resource Activities • Supervises on-going training initiatives., • Uses all available on the job training tools for employees., • Communicates performance expectations in accordance with job descriptions for each position., • Coaches and counsels employees regarding performance on an on-going basis. At Marriott International, we are dedicated to being an equal opportunity employer, welcoming all and providing access to opportunity. We actively foster an environment where the unique backgrounds of our associates are valued and celebrated. Our greatest strength lies in the rich blend of culture, talent, and experiences of our associates. We are committed to non-discrimination on any protected basis, including disability, veteran status, or other basis protected by applicable law. At Courtyard, we’re passionate about better serving the needs of travelers everywhere. It’s what inspired us to create the first hotel designed specifically for business travelers, and it’s why the Courtyard experience today empowers our guests, no matter the purpose of their trip. We’re looking for achievers who are passionate about providing a guest experience that goes above and beyond, enjoy being part of a small yet ambitious team, and love learning how to always improve – all while having fun. In joining Courtyard, you join a portfolio of brands with Marriott International. Be where you can do your best work, begin your purpose, belong to an amazing global team, and become the best version of you.

Job Description Job Title: Backwaiter 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 Backwaiter at Ezio’s, you’ll support the service team in maintaining the flow of the dining room, ensuring guests receive timely, gracious, and seamless service. You’ll be a key player in executing the details that define an exceptional fine dining experience from table maintenance to guest communication and pacing. This is a position for individuals who take pride in precision, organization, and teamwork, and who are eager to learn and grow within a high-level service team. Qualifications: • 1+ year of restaurant experience, preferably in fine dining or high-volume settings, • A sense of urgency, attention to detail, and the ability to multitask under pressure, • Professional, team-oriented attitude and excellent communication skills, • Ability to stay calm, clean, and organized under pressure, • A passion for hospitality 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: • Clear and reset tables with efficiency, elegance, and attention to detail, • Support Captains and Servers in executing smooth table service, including food running and table maintenance, • Maintain clean, well-stocked service stations and assist with replenishing silverware, glassware, and other items, • Ensure all table settings meet Ezio’s standards for cleanliness and presentation, • Communicate clearly and promptly with FOH and BOH teams to support service flow, • 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 Job Title: Server Classification: Nonexempt Department: Restaurant Reports to: Restaurant Manager Job Description Summary/Objective As a Server, you will be responsible for interacting with restaurant guests, fellow employees, and supervisors in a polite, courteous, and hospitable manner, to ensure an exemplary dining experience. You will take orders, give enticing suggestions, conduct full and complete food/wine/beverage service, and monitor guests' dining experience by performing the following duties. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Presents menu, answers questions, makes suggestions regarding food and beverage., • Adheres to all responsible alcohol consumption requirements as dictated by the state., • Ability to sell alcohol and food items., • Able to use a computer to ring orders on a check., • Able to interact with guests in a friendly/fast manner., • Able to accept different types of payment and make a change., • Maintain specific side-work and ensure the total cleanliness and smooth operation of the restaurant., • Ability to clear and reset tables., • Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age., • If consuming alcoholic beverages, observe guest's behavior, count number of drinks served, and if the server feels they should not drive, offer a taxi. Do not hesitate to ask a manager to intervene., • All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations., • Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential., • Must be able to pass Responsible Service of Alcohol Test with a score of 90% or better., • Customer/Client Focus, • Ethical Conduct, • Initiative This position has no supervisory responsibilities. Work environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is regularly required to talk and hear. The position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items over 50 pounds. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of restaurant experience., • A minimum of (1) year of experience in a hotel environment., • Culinary school diploma or degree in food service management or related field., • Must be able to work independently and exercise good judgment to resolve issues., • Guest-oriented and service-minded., • Flexible schedule. Able to work weekends and holidays. The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Restaurant Server. 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”….. The server is responsible to serve food and beverage items to customers in a friendly, enthusiastic, professional, and timely manner; ensures a positive experience for all guests. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations., • Displays honesty & integrity., • Is an inspirational leader able to motivate team members to be consistently engaged in serving others, always looking for that opportunity., • Greets guests upon arrival; assists with seating as needed., • Presents menus/wine lists to guest sand describes all daily specials., • Takes food and beverage orders accurately and courteously; responds to guests’ questions regarding food and beverage items., • Opens/presents/pours wines and champagnes in a professional manner as needed., • Accurately writes tickets for food and beverage items; turns tickets into kitchen/bar in a timely manner; coordinates with kitchen staff to clarify any special requests., • Maintains complete knowledge of and strictly abides by state liquor regulations; verifies legal drinking age of guests as needed., • Review’s food order for accuracy and presentation prior to delivering to patron; coordinates with kitchen staff to rectify any deficiencies., • Refills guests’ beverages as requested; monitors guests during meals to provide for all needs., • Suggests desserts to guests at completion of meal; accurately takes and delivers dessert orders., • Delivers accurately itemize bill receipt to guests upon meal completion., • Handles purchasing transactions, which include operating cash register and accounting of daily sales., • Receives payment from guests; makes change as needed; issues receipts., • Clears and resets tables as needed., • Possesses and maintains thorough knowledge of all beverage selections available and characteristics/description of every wine/champagne on the wine list and by the glass; all menu items, preparation method/time, ingredients, sauces, portion sizes, presentation, and prices., • Always maintains cleanliness and sanitation; performs closing clean-up duties., • Resolves guest problems/complaints; utilizes own best judgement in resolving issues or refers to F&B Manager as needed., • Assists other staff members as needed to ensure optimum service to all guests., • Completes all necessary paperwork; maintains files and records., • 1-2 years of food server in full-service restaurant is required Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and will be home to Arlo Hotels’ next 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 will be 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 concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness rom, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood will have 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. BENEFITS • Complimentary Parking, • 401k Match, • Paid Holidays, • Paid Time Off, • Medical, Dental, Vision insurance, • Free Meals, • Tuition Reimbursement, • Training & Development

Job Description Summary of Position: Total focus on guest service, hospitality, and engagement. Creates a relationship with each guest while serving them, using our steps of service in concert with menu knowledge and descriptive suggestions to offer a full “Novecento Experience” to each and every guest, resulting in both total guest satisfaction as well as incremental sales growth. Duties & Responsabilities: • Welcome and greet guests. By employing the steps of service with each and every guest, ensure all guests feel comfortable and well cared-for., • Inform guests of specials and menu changes. Promote value-driven menus and promotions as these are designed to both delight the guest and create return guests., • Make recommendations you genuinely feel your guests will enjoy. Suggest cocktails, wine, and beer, or non-alcoholic beverages as appropriate, appetizers, salads, entrees, side dishes, and desserts., • Answer questions about our food, beverages and other restaurant functions and services., • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar., • Direct and assist server assistant[s] to deliver food and beverages from kitchen and bar to guests in a timely matter., • Perform side work at the start and end of each shift as required by service station assignment., • Maintain impeccable table maintenance and a perfectly-set and manicured station., • Monitor and observe guest dining experience to ensure we can anticipate and accommodate any and all guest needs. Be consistently focused on replacement/refilled beverages as well as the overall pace of the meal. Inform managers immediately of any issues or potential issues. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests., • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable)., • Be ready and willing to assist fellow servers as situations arise., • Be ready and willing to assist busy teammates with clearing and resetting tables., • Thank guests for their visit and invite them to return., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor., • Perform side work at the start and end of each shift as required by service station assignment., • Must be at least 21 years of age., • Must have a strong knowledge of dining room service procedures and functions., • Possess basic math skills and have the ability to handle money and operate a point-of-sale system., • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Ability to work in a fast-paced, high stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment., • Must be able to read, write, speak, and understand English., • Flexibility to work evenings, weekends, and holidays as needed.

Job Description Location: JW Marriott Marquis Miami | 255 Biscayne Blvd Way, Miami Florida 33131 USA Compensation: Hourly Schedule: Full-Time Position Type: N-Management Benefits • Health Insurance, • Dental and Vision, • Paid Time Off, • 401K, • Parking and Metro Reimbursement, • Travel Perks and Benefits, • Recognition and Rewards, • Growth Opportunities, • …and much more! JOB SUMMARY The Host/Hostess is the first and last point of contact with the guest and is responsible for greeting, seating, and saying goodbye to guests and maintaining the restaurant' during service. He/she will also take and confirm reservations over the phone, retrieve messages and return phone calls in a clear, concise, and accurate manner. The Host/Hostess needs to be polite, friendly, and well-groomed at all times as well as clear, concise, and accurate when taking and confirming reservations over the phone. He/she must be aware of regular guests so they can address them by name, remember where they like to sit, and any other requests that they may have. They need to be aware of the reservations for every service period, and if there are any VIP’s/PX’s dining in the restaurant. The host/hostess will report directly to the Maître d ’Hotel and General Manager. Follow all company safety and security policies and procedures; report accidents, injuries, and unsafe work conditions to the manager; and complete safety training and certifications. Ensure uniform and personal appearance are clean and professional, maintain the confidentiality of proprietary information, and protect company assets. Welcome and acknowledge all guests according to company standards. Speak with others using clear and professional language, and answer telephones using appropriate etiquette. Develop and maintain positive working relationships with others, support the team to reach common goals, and listen and respond appropriately to the concerns of other employees. Ensure adherence to quality expectations and standards. Stand, sit, or walk for an extended period of time. Move, lift, carry, push, pull, and place objects weighing less than or equal to 10 pounds without assistance. Perform other reasonable job duties as requested by Supervisors. JW Marriott Miami’s foundation is its commitment to genuine hospitality — a belief that true hospitality springs from the nurturing and building of strong and lasting relationships with fellow associates, guests, partners, and the communities in which its hotels operate. By doing so, JW Marriott Miami strives to become the industry leader in delivering the true meaning of hospitality. This has resulted in consistent, superior financial performance as well as repeated recognition from industry and community leaders. The company has amassed numerous awards for a variety of efforts from energy conservation to product development to associate recognition and business results. Our Mission We provide genuine hospitality by inspiring strong relationships with our guests, associates, and partners to make a difference in our community. Our Vision To be the leading choice in Miami by welcoming guests from all over the world, offering fun, innovative and unique hotel experiences while developing our communities. Our Core Values We Inspire People We Embrace Innovation We Pursue Accountability SOCIAL MEDIA SITES Marriott Careers: JW Marriott Marquis Miami Website: Instagram: Facebook: Twitter: Maps:

Job Description Summary of Position: Offer full support to restaurant servers and bartenders in order to maintain the highest possible guest experience. Takes responsibility for the mechanics of food and beverage delivery, table maintenance, and station maintenance so that servers and bartenders may focus on guest service, placing orders, and building guest relationships. Will also clear and reset tables after guests leave and help maintain dining room condition and appearance. Duties & Responsibilities: • Obtain service area assignment at the beginning of each shift., • Bring bread and butter when requested., • Deliver food and beverages as directed, so servers and bartenders can remain guest-focused., • Remove used tableware between courses and provide tableware for next course., • Clear tables after guests depart., • Take soiled tableware to dish room and unload, sort and stack silverware, dishes, glassware, etc. in designated areas in the soiled dish drop off area., • Between seatings, promptly clean table tops, chairs, and booths. Check floors and clean as required. Reset and arrange tabletop., • Respond appropriately to guest requests. Communicate guest requests to server as needed., • Communicate with server and host to assure efficient seating, table utilization and guest service., • Clear tables after guests depart., • Thank guests as they are leaving., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor., • Clean tables, doors, floors, floorboards, windows, vents, lights etc. Maintain clean and sanitary environment throughout the entire restaurant., • Provide a genuinely hospitable experience., • Must be at least 18 years of age., • Previous restaurant experience helpful, but not required., • Ability to work in a fast paced, high stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment., • Must be able to speak, write and understand English., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time.

Job Description Job Title: Server Classification: Nonexempt Department: Restaurant Reports to: Restaurant Manager Job Description Summary/Objective As a Server, you will be responsible for interacting with restaurant guests, fellow employees, and supervisors in a polite, courteous, and hospitable manner, to ensure an exemplary dining experience. You will take orders, give enticing suggestions, conduct full and complete food/wine/beverage service, and monitor guests' dining experience by performing the following duties. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Presents menu, answers questions, makes suggestions regarding food and beverage., • Adheres to all responsible alcohol consumption requirements as dictated by the state., • Ability to sell alcohol and food items., • Able to use a computer to ring orders on a check., • Able to interact with guests in a friendly/fast manner., • Able to accept different types of payment and make a change., • Maintain specific side-work and ensure the total cleanliness and smooth operation of the restaurant., • Ability to clear and reset tables., • Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age., • If consuming alcoholic beverages, observe guest's behavior, count number of drinks served, and if the server feels they should not drive, offer a taxi. Do not hesitate to ask a manager to intervene., • All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations., • Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential., • Must be able to pass Responsible Service of Alcohol Test with a score of 90% or better., • Customer/Client Focus, • Ethical Conduct, • Initiative This position has no supervisory responsibilities. Work environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is regularly required to talk and hear. The position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items over 50 pounds. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of restaurant experience., • A minimum of (1) year of experience in a hotel environment., • Culinary school diploma or degree in food service management or related field., • Must be able to work independently and exercise good judgment to resolve issues., • Guest-oriented and service-minded., • Flexible schedule. Able to work weekends and holidays. The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.

Job Description Summary of Position: Total focus on guest service, hospitality, and engagement. Creates a relationship with each guest while serving them, using our steps of service in concert with menu knowledge and descriptive suggestions to offer a full “Novecento Experience” to each and every guest, resulting in both total guest satisfaction as well as incremental sales growth. Duties & Responsabilities: • Welcome and greet guests. By employing the steps of service with each and every guest, ensure all guests feel comfortable and well cared-for., • Inform guests of specials and menu changes. Promote value-driven menus and promotions as these are designed to both delight the guest and create return guests., • Make recommendations you genuinely feel your guests will enjoy. Suggest cocktails, wine, and beer, or non-alcoholic beverages as appropriate, appetizers, salads, entrees, side dishes, and desserts., • Answer questions about our food, beverages and other restaurant functions and services., • Take food and beverage orders from guests, enter orders in our point-of-sale system which relays orders to the kitchen and bar., • Direct and assist server assistant[s] to deliver food and beverages from kitchen and bar to guests in a timely matter., • Perform side work at the start and end of each shift as required by service station assignment., • Maintain impeccable table maintenance and a perfectly-set and manicured station., • Monitor and observe guest dining experience to ensure we can anticipate and accommodate any and all guest needs. Be consistently focused on replacement/refilled beverages as well as the overall pace of the meal. Inform managers immediately of any issues or potential issues. Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests., • Prepare final bill, present check to guest, accept payment, process credit card charges or make change (if applicable)., • Be ready and willing to assist fellow servers as situations arise., • Be ready and willing to assist busy teammates with clearing and resetting tables., • Thank guests for their visit and invite them to return., • Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor., • Perform side work at the start and end of each shift as required by service station assignment., • Must be at least 21 years of age., • Must have a strong knowledge of dining room service procedures and functions., • Possess basic math skills and have the ability to handle money and operate a point-of-sale system., • Be able to work in a standing position for long periods of time., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Ability to work in a fast-paced, high stress environment, while still delivering on our promises to our guests, ensuring a team-focused environment., • Must be able to read, write, speak, and understand English., • Flexibility to work evenings, weekends, and holidays as needed.

Job Description Job Title: Server Classification: Nonexempt Department: Restaurant Reports to: Restaurant Manager Job Description Summary/Objective As a Server, you will be responsible for interacting with restaurant guests, fellow employees, and supervisors in a polite, courteous, and hospitable manner, to ensure an exemplary dining experience. You will take orders, give enticing suggestions, conduct full and complete food/wine/beverage service, and monitor guests' dining experience by performing the following duties. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. • Presents menu, answers questions, makes suggestions regarding food and beverage., • Adheres to all responsible alcohol consumption requirements as dictated by the state., • Ability to sell alcohol and food items., • Able to use a computer to ring orders on a check., • Able to interact with guests in a friendly/fast manner., • Able to accept different types of payment and make a change., • Maintain specific side-work and ensure the total cleanliness and smooth operation of the restaurant., • Ability to clear and reset tables., • Check identification of guests to ensure guests are of legal age to consume alcoholic beverages. Refuse to serve beverages in a polite manner to guests who are not of legal age., • If consuming alcoholic beverages, observe guest's behavior, count number of drinks served, and if the server feels they should not drive, offer a taxi. Do not hesitate to ask a manager to intervene., • All guests must be treated in a manner to ensure their complete satisfaction. Always strive to exceed guests' expectations., • Report to work in a neat and clean uniform. Well-groomed hair and personal hygiene are essential., • Must be able to pass Responsible Service of Alcohol Test with a score of 90% or better., • Customer/Client Focus, • Ethical Conduct, • Initiative This position has no supervisory responsibilities. Work environment This position operates in a restaurant setting. The noise level in the work environment can be loud. The employee may be exposed to hazards including, but are not limited to, cuts, slipping, tripping, falls and burns. Frequent hand washing is required. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. While performing the duties of the job, the employee is regularly required to talk and hear. The position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling, and climbing all day. The employee must frequently lift and/or move items over 50 pounds. Position Type/Expected Hours of Work This is a full-time position, and hours of work and days vary based on business needs. This includes weekends, holidays, evenings and/or overnight shifts. Required Education and Experience • A minimum of (2) years of restaurant experience., • A minimum of (1) year of experience in a hotel environment., • Culinary school diploma or degree in food service management or related field., • Must be able to work independently and exercise good judgment to resolve issues., • Guest-oriented and service-minded., • Flexible schedule. Able to work weekends and holidays. The Company is an equal opportunity employer and does not discriminate on the basis of race, color, age, sex, national origin, religion, physical or mental disability, veteran status, or any other basis protected by federal, state, or local law. Employment decisions are based on the principles of equal opportunity and affirmative action; and policies in the employee handbook. Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time or without notice. No job description for any position can possibly include all duties which may be requested by guests or required by the needs of the hotel. Listed above is a summary of the major responsibilities for this position.

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

Job Description The Role… This is an exciting time to be joining our customer service team which we call the Soho Support Team (SST), with new house openings across The Americas. As such, the Coordinator will report into the Soho Support Manager for Membership, and will be responsible for delivering a first class service to our members throughout The Americas, whilst adhering to departmental SLA's. This role has great growth potential for the right candidate and would suit someone passionate about delivering a great customer experience. Main Duties... • To be an enthusiastic first point of contact for Soho House member queries via telephone and email. Responding to these queries in a timely manner and adhering to the departments SLA's., • Offering a pro-active service to our diverse membership through telephone and email. Duties including but not limited to membership administration and club and restaurant enquiries., • Use our Salesforce and Open Table database to create, look up and update records for current and potential members.- bookings, • Set up new member and member renewal payments via credit card, Direct Debit, and the occasional bank transfer payment, ensuring all transactions are handled accurately and as per company/legal guidelines., • You will be part of a team responsible for the general administration of our North and LATAM American houses (and future house openings)., • Responsibility for amending, pausing, transferring and upgrading memberships, ensuring compliance with the appropriate Terms & Conditions., • Supporting other departments with information requests etc., • Plus any ad-hoc projects given by the Head of Support / Soho Support Manager Requirements / Qualifications... • At least one year of customer facing experience, preferably in a membership environment., • Experience in working to personal and departmental targets, SLA and KPIs, • An enthusiasm for providing first class customer service is a must., • Experience of working with Salesforce/ CRM System and Open Table., • Experience of communicating in a friendly but professional manner in fluent English., • Experience of working in a fast-paced team environment., • Excellent verbal & written communication skills in English., • Will have a passion for customer service and enjoy elevating the customers' experience through knowledge, empathy and attention to detail., • You will have a professional telephone manner and strong written correspondence skills., • IT proficiency including Microsoft Office packages and accuracy in data entry with excellent attention to detail., • Highly motivated, adaptable and able to demonstrate a willingness to learn & progress., • Must be based out of or near Miami, FL. Why work with us... Soho House offers competitive compensation packages that feature global benefits and perks. Whether you're seeking entry-level employment or a new opportunity to expand your profession, we offer training to develop the technical and managerial skills necessary to enhance your career. • Career Development: Soho House can progress your career domestically or internationally as well as managerially or technically., • Soho Impact: Empowering the Soho House Community to make positive change, through mentoring, apprenticeship, local outreach and sustainability., • Learning & Development: An extensive range of internally and externally run courses are available for all employees.

Job Description Are you a hotelier in search of new experiences in South Florida and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in a modern and stylish European glamour environment with breathtaking views? If so, please read on! Mr. C Coconut Grove is looking to hire a Reservations Agent. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, and a 401 (k) retirement savings plan, holiday pay, vacation time, paid time off (PTO), parking, and meals. If this sounds like the right opportunity for you to dive deeper into the hospitality industry, consider applying to join our exceptional team today! WHO WE ARE? From the fourth generation hospitality leaders, brothers Ignazio and Maggio Cipriani, comes Mr. C Miami Coconut Grove. An oasis within bustling South Florida surrounded by breathtaking views of Biscayne Bay and the Coconut Grove skyline. Designed by the world-renowned architecture firm Arquitectonica, the hotel’s interior features a nautical motif by Martin Brudnizki Design Studio. A total of 100 guestrooms and suites with private outdoor terraces, a new Italian dining concept with indoor and outdoor seating and its rooftop Bellini Restaurant and Bar provide guests with attentive European service, complimented by luxury accommodations and amenities. YOUR ROLE AS A RESERVATIONS AGENT: You will be responsible to ensure that reservation hotlines are attended to at all times to meet daily business needs and will be responsible for creating, updating, and maintaining reservation records promptly in accordance with guests' booking confirmations. RESPONSIBILITIES • Gathers all necessary information from the caller when booking a reservation, • Check daily emails, • Enter wait listed reservations in PMS, • Handle credit card payments, as well as credit card authorizations, • Process reservations amendments and cancellations, • File reservations, • Forward guest inquiries and credit card disputes to Reservations Supervisor, • Negotiate rate discounts requests with Management approval, • Communicate Front Office of late check outs and extensions requests, • Maintain guest records, • Cross train, • Block special request reservations, • Communicates hotel products and services to guests, • Uses suggestive selling techniques to up sell hotel rooms according to hotel standard procedures, • Coordinates with other departments on joint tasks as they relate to sales, particularly the front office and food and beverage departments, • Reviews guest arrivals each morning and notes any special requests and prepares staff to ensure product is on hand and request is executed, • Serves as the concierge if needed to accommodate potential guests’ needs when scheduling reservation, • Practices safety standards and report any unsafe condition to the manager, • Processes group, third party and wholesale reservations, • Maintains office supplies; and mails hotel advertising material to guests, • Ensures reservation department policies are followed including deposit requirements, cancellation policies, comp rates, public space policy, room rates, etc., • Maintains and ensures compliance of all policies and procedures REQUIREMENTS AND SKILLS: • Work experience as in reservations or similar job, • Previous guest service, • Previous customer service experience preferred, • Excellent communication, • Maintains a good energy level, • Thorough and organized, • Professional, • Punctual, • Flexibility to work in shifts, • Ability to work with little or no supervision while meeting high-performance standards, • Ability to follow instructions, • High school diploma is a plus Grooming: All Employees must maintain a neat, clean, and well-groomed appearance per Mr. C’s standards. INTENT AND FUNCTION OF JOB DESCRIPTIONS: All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by Supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an “at-will” employer. READY TO JOIN OUR TEAM? We understand your time is valuable, and that is why we have a very quick and easy application process. If you feel that you would be right for this job, please fill out our initial 3-minute, mobile-friendly application. We look forward to meeting you! Equal Employment Opportunity Powered by JazzHR 55BblwVZFc

Our Restaurant Managers are highly passionate about daily restaurant operations, guest experience, scheduling, floor plans, hiring/coaching staff, inventory control, health & safety standards, etc. Our Restaurant Managers lead with extreme hospitality and warmth. The Restaurant Manager role is for a

THE POSITION OVERVIEW: ASSISTANT GENERAL MANAGER. We are looking for an Assistant General Manager that is laser focused and highly passionate about core restaurant operations, scheduling, floor plans, hiring/coaching staff, inventory control, health & safety standards, etc. This Assistant General Ma

Ability to lead by example to drive the success of the team and restaurant. Designed by international designer India Mahdavi, Makoto is the perfect fusion of a French Brasserie, Japanese restaurant, and an American diner, all under one roof. Dining discounts at over 25 affiliated STARR Restaurants.

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

Job DescriptionBenefits/Perks • Flexible Scheduling, • Competitive Compensation, • Remove food from plates, • Prerinse dishes, glasses, and tableware and load them into the dishwasher, • Unload dishwasher and put items away in proper areas, • Sweep and mop floors, • Monitor levels of detergent and cleaning supplies, • Follow all health and safety guidelines, • Participate in team meetings, • Perform other cleaning duties, as assignedQualifications, • Hard worker with a strong work ethic, • Positive attitude, • Attention to detail, • Ability to meet the physical demands of the job, including standing for long periods and bending repeatedly