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Job Description Social Media Manager – Drive the Digital Voice of a Leading Miami Hospitality Group Onsite | Miami, FL | $75K–$85K Are you a strategic thinker with serious creative firepower? A dynamic Miami-based restaurant group is seeking a Social Media Manager to lead the charge in creating content that connects, converts, and captivates. This isn’t your typical corporate social gig. We’re looking for someone who thrives in a fast-paced, ever-changing environment where storytelling meets strategy and no day looks the same. You’ll be the architect behind the brand’s digital presence, from managing content calendars to launching high-impact campaigns. What You’ll Be Doing: * Lead and manage all social media platforms with a strong emphasis on planning, execution, and performance tracking * Schedule engaging, on-brand content a month in advance while remaining agile for real-time opportunities * Dive deep into platform analytics to inform smarter decisions and report on campaign performance * Coordinate and execute content shoots — from lifestyle photography to in-restaurant event coverage * Oversee Meta paid advertising campaigns with a focus on ROI and performance * Develop and implement compelling email marketing strategies * Manage website updates, keeping content fresh, accurate, and in line with promotions * Collaborate with in-house and freelance graphic designers to develop flyers and marketing materials * Assist in updating menus across multiple restaurant locations * Ensure all content aligns with brand voice and visual identity What We’re Looking For: * 6–8 years of hands-on experience as a Social Media Manager or in a comparable digital marketing role * Strong understanding of analytics and data-driven strategy across major platforms * Proven skills in content creation, light graphic design, and brand storytelling * Proficiency with scheduling tools, email platforms, and basic website CMS * Experience in hospitality, food & beverage, or lifestyle brands is a major plus * Exceptionally organized and deadline-driven * Comfortable working outside of a 9-to-5 schedule — events, photoshoots, and urgent campaigns may require quick turnarounds The Details: * Full-time, salaried role: $75,000–$85,000 * This position is onsite at the corporate office located in Miami, FL * You’ll join a highly collaborative team that values speed, creativity, and results If you live and breathe digital culture, have a sharp creative eye, and can turn analytics into action — we want to hear from you. Company DescriptionTake the next step in your hospitality career! We are industry experts who have worked in restaurants, hotels, and resorts and know what it takes to succeed. We have been where you are —looking for that next great opportunity — and will help you find the ideal position for your skills, experience, and long-term goals.Take the next step in your hospitality career!\r\n\r\nWe are industry experts who have worked in restaurants, hotels, and resorts and know what it takes to succeed. We have been where you are —looking for that next great opportunity — and will help you find the ideal position for your skills, experience, and long-term goals.

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

Job Description Are you a hospitality professional with experience in Culinary and have a love for hospitality and genuinely exceeding expectations? Would you like to further your hospitality career in an upscale resort environment with breathtaking views? If so, please read on! Fisher Island Club is looking to hire a full-time Chef De Cuisine. This position has a competitive wage, depending on experience. All eligible full-time regular employees are also offered great benefits, including medical, dental, vision, a 401 (k) retirement savings plan, vacation time, paid time off (PTO), short-term disability, life insurance, AD&D, free parking, and free 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! ABOUT FISHER ISLAND CLUB HOTEL & RESORT Accessible only by ferryboat or private yacht, our boutique property is comprised of a collection of just 15 graciously appointed historic and reimagined cottages, villas, and guesthouse suites that surround the now-iconic limestone and marble Vanderbilt Mansion mere steps from the beach, pool, spa, restaurants, and marina. Our private membership-only club boasts a beach club with one of the country's only genuinely secluded beaches, a 15-room all-suite luxury hotel, an award-winning championship golf course, 17 tennis courts, 4 pickleball courts, two deep-water marinas, a variety of casual and formal dining venues, a spa, a salon, a fitness center, the Vanderbilt Theater, an aviary with over a dozen exotic birds, and an observatory for stargazing. No other Miami resort or hotel offers the type of world-class luxury and 5-star level of service that we do. It is the superior service and attention to detail that our staff provides to our residents, members, and hotel guests that distinguishes us from other private clubs. That's why we consider the health and well-being of our staff members to be one of our highest priorities. In addition to competitive wages, we are pleased to offer a variety of excellent benefits and career growth opportunities. BONUS ELEGIBLE JOB DESCRIPTION Department: Culinary Place of Work: Restaurant kitchen and all support areas Job Overview Create and oversee the execution of the restaurant menu. Use regional and seasonal products, as well as specialty ingredients to create the ultimate dining experience. Work with Executive Chef and Purchasing Manager in the purchase and research of specialty items. Plan, prep, set up and provide quality service in all areas of restaurant production to include, but not limited to all menu items supplied by outlet kitchen. Monitor all mise en places to ensure it is completed to satisfaction of set standards. To ensure each employee will be able to follow established recipe and plating guide provided to exact specification. Maintain and contribute to a positive work environment. Control food and labor cost. Report to: Executive Chef, Executive Sous Chef, F&B Director Key Relationships: Internal Kitchen staff, stewarding staff, Food and Beverage Service Staff, Purchasing Department, Storeroom, Catering and Engineering. External: Club Members and Visitors. Standard Specifications: Requirements are representative of minimum levels of knowledge, skills and or abilities, to perform this job successfully. Qualifications: Essential: 1. High school diploma or equivalent vocational training certificate., 2. 10 years experience in culinary field, 3. Ability to communicate in English with members, co-workers, and management to their understanding., 4. Ability to compute basic mathematical calculations., 5. Ability to work all stations on-line, 6. Knowledge of food cost controls, 7. Previous management experience, 8. Experience in international cuisine Desirable: 1. Culinary college degree, 2. Food handling certificate, 3. Sanitation Certificate., 4. Ability to communicate in multiple languages Skills; 1. Ability to perform job functions with attention to detail, speed, and accuracy., 2. Ability to prioritize, organize, delegate work, and follow through with assigned tasks, 3. Ability to be a clear thinker, remain calm and resolve problems using good judgment., 4. Ability to work well under pressure of meeting production schedules and timelines of food displays., 5. Ability to handle multiple tasks at one time while maintaining a high level of professionalism., 6. Ability to direct, manage and motivate a team., 7. Contribute to the growth and success of the team., 8. Ability to direct performance of kitchen staff and follow up with corrections where needed, 9. Ability to motivate kitchen staff and maintain a cohesive team, 10. Ability to use all senses to ensure quality standards are met Essential Job Function: 1. Ability to maintain a clean, neat, and organized work environment, 2. Ability to follow recipes, to increase or decrease recipe as needed., 3. Good knife skills, 4. Can season food properly, 5. Can properly follow all processes that are in place, 6. Can communicate with all internal customers efficiently. {stewarding, service staff}, 7. Can fill out all requisitions properly, 8. Can follow all rules and regulations in employee handbook properly, 9. Properly rotate product in walk in cooler., 10. Clean and maintain equipment properly, 11. Maintain and strictly abide by state sanitation/health regulations and club requirements, 12. Can organize and set up workstation fast and efficiently., 13. Rotate, label and date all food on station, 14. Ability to work in a fast paced, intense work environment., 15. Chef is responsible for the set up and execution of any special event buffets or dinners, 16. Coordinates scheduling with restaurant cooks, 17. Ensure all guest special requests are met, 18. Properly prepare team member for advancement to fill needed positions as they become available. Equal Employment Opportunity - Drug free workplace

Job Description The Sous Chef at KYU plays a crucial role in supporting the Chef de Cuisine (CDC) and Executive Sous Chef (ESC) to ensure the smooth operation and high quality of the dining experience for our guests. This position requires excellent communication skills and a deep understanding of cooking methods, ingredients, equipment, and processes. The Sous Chef should be experienced in working in fine-dining, technically advanced kitchens and be capable of handling a high-volume setting with efficiency. KYU Expectation • Be an ambassador for KYU by meeting and exceeding KYU Core Objectives and Values., • Provide excellent, friendly, courteous, and professional service to all internal and external guests in every interaction., • Ensure KYU culture is reflected in all aspects of the business., • Lead by example by inspiring your team to achieve and exceed KYU targets, including guest relations, team member relations, cost efficiency, and sales., • Work with the ESC for timely maintenance and equipment repairs., • Ensure daily use of production charts, station mise charts, protein count sheets, and steward checklists., • Compose and pass on the End-of-Day (EOD) Report with information from each shift., • Maintain and update employee files with edit forms, availability, emergency contacts, write-ups, reviews, and other relevant documents., • Attend all required meetings, including FOH Preshift, BOH Manager Meetings, and In-House Manager Meetings., • Keep the BOH team informed about relevant KYU Global updates, building standards, and sanitation requirements., • Train new cooks on KYU Standard Operating Procedures (SOPs) and food specifications., • Assist the ESC with weekly inventory and input., • Manage scheduling for direct employees by 7 p.m. each Thursday for the following week and ensure efficient scheduling for hourly employees., • Review and approve timecards daily and manage breaks for subordinates., • Assist with events as needed and support the management of hourly employees as directed by the ESC and CDC., • Order supplies and food daily and adhere to sanitation and safety regulations., • Conduct pre-shift line checks to ensure product quality and quantity., • Conduct post-shift line checks to ensure the kitchen is properly broken down, containers are dated and consolidated, and the area is clean., • Ensure all direct employees adhere to the posted schedule and approve/disapprove request-offs for direct employees., • Ensure compliance with DOH and internal cleanliness policies., • Ensure staff meals are well-rounded and executed on time., • Conduct BOH pre-shift meetings to relay occupancy and expected cover count., • Ensure smooth service and adherence to internal quality and timeliness expectations., • Facilitate a smooth transition before, after, and between services., • Communicate production needs to the production team to ensure daily service success., • Minimum 2 years of experience in a Sous Chef, Junior Sous Chef, or Kitchen Management position., • Fine dining experience preferred., • Strong attention to detail and a motivated, self-directed work ethic., • Pride in service and a constant desire to grow within the craft., • Tactful and clear communication skills., • Excellent time management abilities and a proactive, positive attitude., • Team-oriented with outstanding leadership capabilities., • Strong knowledge of various cooking methods, kitchen equipment, and best practices., • Able to lift and carry up to 50 lbs., • Medical Insurance Coverage., • Dental and Vision Insurance Options., • 401(k)., • Paid time off.

Job Description Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Event Service Manager. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Known for its colorful murals, art deco, hip vibe, and Miami’s best nightlife scene, Wynwood is the city’s most vibrant district and will be home to Arlo Hotels’ latest property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world’s best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There 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 displays interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior façade which features graffiti and artwork by local Miami-based artists. This position is responsible for effectively selling and servicing events. Primary sales efforts are in Food & Beverage and include menu planning, agenda setting and restaurant/hotel meeting services. This role is vital in maximizing profits of both the food &beverage outlets and hotel. RESPONSIBILITIES AND AUTHORITIES: • Always treats guests with courtesy and respect in a variety of situations., • Displays honesty & integrity., • Participates in restaurant & hotel sales meetings., • Is an inspirational leader able to motivate team members to be consistently engaged in serving. others, always looking for that opportunity., • You possess excellent communication and leadership skills and are a strong, creative problem solver both with Team members and third-party partners operating within the hotel, • Point-of-contact for all event details, • Oversee the collective coordination of all event information and resources, and are responsible for account management, sales prospecting and business development., • You are a proactive, self-starter who can work well both independently and as part of a team, • You love to negotiate and create win-win situations for customers, owners, partners and all operational team members alike, • Daily Co-ordination with F&B Managers to ensure a seamless, thoughtful and excellent level of service., • Prepare proposals for clients and maintain well-organized event records., • Event sales managers build and maintain working relationships with internal and external partners, and leverage these relationships to deliver innovative and memorable events., • Identifying event logistics and negotiating contracts., • Coordinate event logistics, proactively communicate event information, and set clear expectations for event delivery., • You are confident, work well under pressure, are able to manage multiple activities simultaneously, and re-prioritize efforts when plans change, or the need arises., • Must have excellent interpersonal and organizational skills., • High-energy and possess excellent customer service and sales skills, are especially effective in this position., • Three to five years of experience in organizing and managing events, including corporate meetings, trainings, luncheons, weddings, and other special occasions., • Complimentary Parking, • 401k Match, • Paid Holidays, • Paid Time Off, • Medical, Dental, Vision insurance, • Free Meals, • Tuition Reimbursement, • Training & Development

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 Chef de Cuisine (CDC) supports the Head Chef in overseeing daily kitchen operations and ensuring all dishes are prepared to the highest standards of quality, safety, and presentation. This role includes executing the Omakase menu, assisting in the preparation of sushi rice, handling and processing a variety of fresh seafood, and maintaining proper kitchen hygiene and food safety protocols. The CDC will help manage kitchen inventory, place orders as needed, and support the training and supervision of junior kitchen staff. Flexibility in accommodating guest preferences and dietary restrictions is essential. A successful CDC is detail-oriented, highly organized, and thrives in a fast-paced environment, maintaining consistency and excellence even during high-volume service. RESPONSIBILITIES: • 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, • Sterilizing 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 Requirements/Qualifications: • At least 5 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 DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Sous Chef Manager assists the Chef de Cuisine (CDC) in managing the production of high-quality, authentic Italian dishes in one of Eataly’s exciting, high-volume, open kitchen restaurants. The Sous Chef Manager is a focused management presence, not only maintaining food quality standards, but also training and inspiring staff at all levels about Eataly’s products and services. Reports to the Chef de Cuisine and manages the kitchen staff. • Supports the Sous Chefs in all day-to-day operational needs to deliver Eataly’s business, employee, menu and guest service strategies, • Assists with employee hiring, assignment, payroll, scheduling, evaluations and terminations, • Supervises kitchen mise en place (preparation for service) of all stations, • Participates in menu planning and actively manages food production, • Trains and works with cooks and sous chefs on the hot line to ensure quality, speed, safety and health standards are consistently met, • Requisitions and apportions food items and utilizes food surpluses to control food costs, • Verifies that sanitation and nutrition practices are followed by all employees, • Informs front of house personnel of menu changes, specials and shortages, • Documents, investigates, escalates and resolves employee or guest incidents, • Performs other duties as required or assignedQualifications, • 4+ years of back of house experience, including 1+ years of management experience, • Bachelor’s Degree or degree from post-secondary culinary arts program preferred, • Excellent communication skills, • Availability to work onsite with a flexible schedule including evenings, weekends and holidays, • Ability to lift up to 50 pounds and exert well-paced mobility, • Ability to spend up to 8 hours standing or walking in a kitchen and restaurant environment, • Ability to work with commercial equipment including stand mixers, ovens, torches, etc. Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program, • and more!

Job DescriptionCompany Description Join the team at Balfour - A Morgans Original, a historic Miami Beach landmark since 1940, now managed by Ennismore. Balfour is an Art Deco gem in the South of Fifth neighborhood with iconic original design touches that feel like a laid-back social hub for guests and the neighborhood. Be part of a team dedicated to maintaining the hotel’s legacy while delivering outstanding service in this unique and dynamic setting where you can be your best self. Job Description Job Purpose: Under the general guidance of the Executive Chef, the Sous Chef will be expected to provide training for all staff, meet brand and hotel quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef will assist the Executive Chef in controlling food and labor costs while maximizing guest satisfaction. Duties & Functions • Must love and support their TEAM!, • Must love and take care of guests!, • Must say “yes” and “thank you” often!, • Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems, • Role models company quality standards and service, • Ensures that all equipment and facilities are in good working order and is properly maintained, • Is responsible for ordering products to ensure all par levels are maintained., • Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations, • Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible, • Follow procedures for covering, labeling, dating and storing food in a timely manner, • Ability to work under time constraints and meet department deadlines, • Constantly growing and coaching lower management and staff, • Provides clear direction and achievable goals for their entire team, • Provides coaching and feedback to team members, • Fully supportive of and cognizant of all Head Office Programs, • Understands and enforces federal, state and local food sanitation regulations, • Any other reasonable duties as assigned by the supervisor or manager, • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams., • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information., • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed., • Health and Safety, • Food Hygiene, • Maintenance, • Emergency Procedures In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend mandatory meetings including divisional meetings, staff meetings, etc., • Participate in community events and ensure corporate social responsibility goals of The Balfour are met., • Utilize traditional software programs such as Microsoft Office, • Keep work area clean and organized., • Ensure confidential documents are kept in a secured area., • Complete other duties as assigned by the Ownership or Corporate Offices., • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards., • Assimilate into The Balfour Hotel's culture through understanding, supporting and participating in all The Balfour elements. Demonstrate working knowledge of the service standards., • Regular attendance in conformance with the standards, which may be established by The Balfour from time to time, is essential to the successful performance of this position. Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. Requires ability to lift large and heavy packages and boxes and to the ability to load and unload small and large boxes as needed. Must have ability to safely lift minimum of 50 lbs. without assistance and to push and pull up to 150 lbs. with appropriate equipment. GROOMING/UNIFORMS All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Fluency in Spanish strongly preferred. Qualifications SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • BA degree preferred, • Minimum two (2+) years of experience in a supervisory role in a restaurant kitchen; Jr Sous Chef or Sous Chef preferred, • Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals, • Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail, • Must be able to work in a fast- paced, customer service driven environment, • Current experience in the hospitality industry in a kitchen, • Active in furthering of his/her own culinary development, • Proven team leader with a high level of energy and motivation with a proven track record of living the company's values, • An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred, • Enter and locate work related information using computers and/or point of sale systems, • Ability to spend extended lengths of time viewing a computer screen, • Possess a gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast-paced environment and have a high level attention to detail, • Maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Must be able to stand or walk a minimum eight-hour shift., • Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must have excellent communication skills and be able to read, write, speak and understand English., • Must be able to work inside and outside at all times of the year as needed, based upon business volumes., • Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations Additional Information All your information will be kept confidential according to EEO guidelines.

B2B Sales Representative / Account Manager ( Sales Manager, Sales Executive, Account Executive , Field Sales, Outside Sales, Outbound Sales ) : - Engage with small business owners, for example : retail merchants, restaurant owners, consumer service providers, etc - to offer customized Point-of-Sale

Job DescriptionJob Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

Job Description Offering traditional Mexican favorites as well as unconventional and innovative interpretations, Bodega specializes in tacos and tortas, homemade sodas and authentic beverages in a dynamic, eclectic “puebla” inspired setting. Disguised behind a meat locker door, the no-name speakeasy behind Bodega comes alive at night, serving up Miami’s best tequila and cocktails in an environment that brings the fabric of the community together – artists and musicians, locals and travelers alike – for late night conversation, performances and fun. Benefits: FREE Parking Health Insurance Employee Discount As a line cook you will prepare all aspects of the food production for the restaurant, including food preparation according to the description and standard recipient set forth by the company. In addition you will adhere to all sanitation practices. ESSENTIAL FUNCTIONS * Prepare food items for customers using a quality predetermined method in a timely and consistent manner. * Set up station with predetermined required items to service the restaurant. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Menin rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant: * Consult with Chef on a daily basis as well as with other managers that are directly related to the restaurant operation. * Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Ability to read recipes and follow their instructions. QUALIFICATION STANDARDS Experience 2-3 years of previous cooking experience in a restaurant or hotel required.

Job Description Overview: With dazzling waterfront views, contemporary American cuisine and glamorous décor, Rusty Pelican is known as the hottest destination for locals, celebrities, and tourists alike. Our fresh, inventive menu and top-notch service provided by our exceptional team members like you, are what make the Rusty Pelican Miami a premiere waterfront dining destination. Rusty Pelican is hiring individuals that believe in the mission of delivering a 5-star experience to our fellow team members, guests, partners and community. Join us in this high energy and naturally fast-paced environment where you are an essential piece to our sophisticated and captivating dining experience. Job Summary: The Prep Cook will plan, prep, set-up, and provide quality service in all areas of food production for menu items and specials in accordance with standards and plating guide specifications. Maintain organization, cleanliness, and sanitation of work areas and equipment. Pay: $16 - $19 / hour Top-Notch Benefits: • Competitive pay and numerous opportunities for growth + advancement, • 24 hours paid Sick Time renewed yearly, • Management Referral Program with a $4,000 payout for qualifying management positions, • Employee Meals, • Employee Assistance Program (EAP) to assist with work life balance, • Paid vacation starting at 2 weeks per year, • Up to 3 days Paid Bereavement, • Moral (PRIDE) Program- rewarding employees with a variety of prizes for those who exemplify the company’s values., • Full time employees qualify for- Comprehensive Health Plans, Employer paid life Insurance, Supplemental Benefit Plans, 401k with annual employer match Basic Job Duties: • Prepare all menu items according to recipe requirements and adhere to product sensitivity and plate presentation guidelines., • Read tickets and prepare order., • Maintain superior quality in production of all food items, • Work with speed and efficiency to ensure proper and timely output of restaurant menu items., • Keep updated on recipe changes and ensure proper execution of recipe procedures to maintain a high quality and consistent product., • Maintain cleanliness and sanitation of kitchen area throughout shift., • Complete assigned prep work for stocking and set up of station. Break down and clean station thoroughly every day., • Ensure proper rotation of all products to par. Label, day dot, and sign all products. Obtain Chef/Manager signature on all products., • Adherence to Company and Safety Policies and Procedures., • High School Diploma/GED required 1 year similar experience preferred Physical Demands: • Frequent lifting, moving and carrying of kitchen ware, cleaning equipment, food boxes, garbage etc. weighing up to 30-40 pounds, • Regular and prolonged standing and walking to prepare food, clean work station, move garbage, etc., • Occasional ascending/descending stairs across the restaurant to move food items, equipment, etc. We are an Equal Opportunity Employer. We recognize that people are our finest asset. It is our policy to provide equal employment opportunities to all individuals, regardless of race, creed, color, religion or belief, national origin, sex, ancestry, age, marital status, veteran status, disability, medical condition, gender identity or sexual orientation or any other classification protected by law. Specialty Restaurants Corporation maintains a drug free workplace. The Company will consider for employment qualified applications with criminal histories in a manner that is consistent with local, state, and federal law. All job offers are contingent upon successfully passing of a background check .

Job Description Culinary Lead (Hourly Kitchen Manager) 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: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionBenefits: • 401(k), • Dental insurance, • Health insurance, • Paid time off Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal from scratch approach to hospitality. Currently featuring and expanding our Sushi by Scratch Restaurants and Pasta|Bar tasting menu concepts. We invite you to explore our exciting and rewarding career opportunities and to be a part of our growing, dynamic team whose focus and passion is innovation, commitment to excellence, and uncompromising quality. With regular recognition both locally and nationally and soon internationally, this is a great place to grow and develop your career. We are looking for a Head Chef to help us run a Michelin star restaurant. Qualified Head Sushi Chef candidates are those who have experience organizing and running a Michelin caliber restaurant, as well as functioning in a front-facing capacity. The right candidate is comfortable communicating with guests, and helping to achieve a Michelin-caliber experience. This property is managed by Ariete Hospitality. Qualifications Preferred: • Supervisory experience (required), • Previous Sous Sushi Chef (or comparable leadership role) experience in a restaurant environment, • Minimum of 5 years experience working in a professional and hospitality driven restaurant., • Certified in all safety, sanitation and food handling procedures., • English language, professional communications, math, and computer skills are required., • Be able to work in a standing position for long periods of time (minimum of 12 hours / day)., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • All employees must maintain a neat, clean and well-groomed appearance professional appearance., • Ability to problem solve in live time., • Create a communicative, professional and respectful relationship with the General Managers, Regional Managers, Directors, Ownership, and the team., • Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurants receiving policies and procedures., • Work closely with the General Manager to ensure proper leadership, fiscal responsibilities, training, employee retention, and maintaining a professional environment for all members of the team., • Lead by example to ensure that the team is continually striving to be better, yourself included., • Active engagement with guests; start and end the guest experience through opening and closing statements., • Working service daily is required., • Providing support to all team members and filling in wherever is necessary., • Monthly review and understanding of P&L and yearly budget objectives., • Possess a Qualifying Certificate in Food Protection from the local Department of Health that has jurisdiction over the employing property., • Assume 100% responsibility for the quality of service and overall financial success of the restaurant working in conjunction with upper management., • Attend all scheduled employee meetings and bring suggestions for improvement., • Perform inventory and purchasing responsibilities on a daily and monthly basis, in conjunction with the General Manager or Assistant General Manager., • Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Compensation Details • Compensation: $90,000 US to $110,000 US annually, • Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Dining Discounts, Growth Potential, Career Advancement

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

Assistant Manager, General Manager. Philadelphia-based restaurant group founded by acclaimed chef and restaurateur Michael Schulson.

ZZ’s Club is a restaurant and private membership club from Major Food Group located in the heart of the Miami Design District.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

Job Description Culinary Lead (Hourly Kitchen Manager) 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: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Job DescriptionMIKA Tastes of the Riviera. Hospitality of Home. By Chef Michael White. Position Overview: MIKA is seeking experienced and polished Line 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • 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 Line 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., • Opportunity for professional development and career advancement in a new, growing restaurant company. Corner Boy Plaza LLC is an equal opportunity employer and values diversity in the workplace. Powered by JazzHR ywc0ea3P0e

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

Job Description 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: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items, and set up allocated stations for the menu, as instructed by the Chef, and in compliance with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours).

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for the preparation and/or cooking of food by following company-directed specifications and by performing the following duties: Position Description: • Ensures all materials and supplies are available., • Sets up station according to established guidelines and requirements to ensure guest safety., • Ensures that all foods are prepared according to established recipes and plating guidelines, including product quality and cook time standards., • Coordinates food orders to ensure timely and efficient delivery to each table., • Executes designated preparation and/or line stations without support under normal conditions., • Prepares food according to the sales forecast and business level., • Meets special guest requests while providing the same quality standards., • Follows all company HACCP documentation and procedures throughout daily shifts., • Maintains a clean appearance and workstation and assists in overall kitchen cleanliness, including cleaning all station equipment (flat tops, grills, storage drawers, etc.) at the end of each shift., • Maintains safety standards while using knives and other food preparation equipment., • Restocks and/or breaks down workstation at the conclusion of the shift., • Stocks all stations as directed and cleans/closes all stations as directed., • Assists management in training new Staff Members within their department when applicable., • Cross-trains on all line, prep, and dish stations and assists those co-workers when needed to meet guest satisfaction., • Maintains high-level of knowledge regarding the company’s products and happenings., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Good written and verbal communication skills., • Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • High school degree or GED preferred., • Culinary degree or equivalent preferred Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

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 sushi cook’s responsibilities include preparing traditional Japanese sushi rice, chopping, slicing, and filleting various kinds of fish. The Sushi cook may be asked to customize customers’ orders according to preferences and food allergy considerations. To be successful as a sushi cook, you must ensure that all ingredients used in dishes are of the highest quality. Ultimately, an exceptional sushi cook works well under pressure and always maintains restaurant standards including during busy periods. RESPONSIBILITIES: • Prepare all types of sushi, including maki, nigiri and sashimi., • Maintain complete knowledge of and comply with all departmental policies/service procedures/standards., • Maintain complete knowledge of correct maintenance and use of equipment; use equipment only as intended., • Anticipate guests' needs, respond promptly and acknowledge all guests, however busy and whatever time of day., • Maintain positive co-worker and guest relations at all times., • Maintain and strictly abide by State sanitation/Health regulations and company standards., • Follow prep work as specified by the Manager or Supervisor, • Perform job functions with attention to detail, speed and accuracy., • Perform job functions under variable working conditions (for example: heat or cold), • Prioritize and organize., • Be a clear thinker, remaining calm and resolving problems using good judgement., • Follow directions thoroughly., • Understand guest's service needs., • Work cohesively with co-workers as part of a team., • Work with minimal supervision., • Maintain confidentiality of company information and recipes REQUIREMENT/ QUALIFICATIONS: • Minimum 3 years' experience as a Sushi cook or at an Asian restaurant in a high-volume atmosphere., • Good knowledge of various sushi types and sushi-rolling techniques., • Compute basic arithmetic., • Provide legible communication., • Comprehend and follow recipes., • Food Handlers permit required., • Must be able to work nights, weekends and some holidays., • Must be able to speak, read and understand basic cooking directions., • Understanding and knowledge of safety, sanitation and food handling procedures.

Job DescriptionDescription: Company Overview: Margaritaville and Landshark is a warm and inviting place where people from all walks of life come together to create paradise. We offer an exciting employment experience where creating and delivering fun and escapism for our guests is the goal we seek to exceed every day. We are one of the top employers due to our competitive wages, benefits packages, and the opportunity to advance your career and be part of the team. 90% of our team members say, "I Love My Job" and 92% say they are proud to work for Margaritaville and Landshark. Benefits: Weekly Pay, Staff Member discounts, Tuition Reimbursement, Fun upbeat working environment, Career Growth, 401K Matching, Paid time off, and more! Job Overview: Responsible for the preparation and/or cooking of food that follows company directed specifications by performing the following duties: Position Description: • Ensures all materials and supplies are available., • Sets up station according to established guidelines and requirements to ensure guest safety., • Ensures that all foods are prepared according to established recipes and plating guidelines., • Executes designated preparation stations without support under normal conditions., • Prepares food by measuring, cutting, peeling, etc. ingredients in accordance with the sales forecast and business level., • Follows all company HACCP documentation and procedures throughout daily shifts., • Responsible for daily requisition of non-food and food products., • Ensures all products are properly received, stored, and maintained in their respective areas, including but not limited to dating, labeling and rotating., • Assists management in training new Staff Members within department when applicable., • Maintains safety standards while using knives and other food preparation equipment., • Restocks and/or breaks down work station at the conclusion of the shift., • Stocks all stations as directed and cleans/closes all stations as directed., • Ensures organization and cleanliness of all coolers, freezers, prep areas, etc., • Cross-trains on all prep and dish stations and assists those co-workers when needed to meet guest satisfaction., • Maintains a clean appearance and work station and assists in overall kitchen cleanliness, including cleaning all station equipment and utensils (flat tops, grills, storage drawers, etc.) at the end of each shift., • Maintains high-level of knowledge regarding the company’s products and happenings., • Notifies manager/supervisor of low inventory and recommends new inventory; communicates opportunities and concerns., • Performs other duties and tasks as assigned or determined by chefs, management or supervisors and moves with a sense of urgency., • Understands and utilizes all safety and sanitation practices as defined in the safety program and reports any accidents to management., • Six months to one year minimum as a prep/line cook in a full-service, high-volume restaurant required; must have knowledge of the cooking techniques utilized in the scope of the prep/line position applying for; or equivalent combination of education and experience., • Culinary degree or equivalent preferred., • Good written and verbal communication skills., • Ability to interact professionally with other departments and outside contacts., • Ability to complete a heavy workload and handle multiple tasks in a fast-paced environment with minimal supervision., • High school degree or GED preferred. Physical Requirements: • Must be able to work in a fast-paced, high energy, and physically demanding environment., • Must be able to spend 100% of working time standing, walking, and reaching., • Pushing, pulling and lifting objects from a lower to higher position or moving objects horizontally, from position to position., • Feeling or grasping objects of different size and shape., • Maintaining body equilibrium to prevent falling while walking, standing or crouching in narrow, slippery, or erratically moving surfaces., • Will be required to use physical capabilities including climbing and ascending or descending ladders, stairs, and ramps., • Must be able to carry loads greater than 35 pounds and exert up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently., • Must be able to communicate clearly with our guests in the primary language of the restaurant, specific to location. (Primarily English), • Hearing sounds at normal speaking levels with or without correction., • Exposed to weather conditions and prevalent temperature changes., • Subject to moderate to high ambient noise levels., • Frequently required to function in narrow aisles or passageways., • Hazards include, but are not limited to, cuts from broken glass and metal cans, burns, slipping and tripping., • Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals., • Ability to effectively present information and respond to questions from groups of managers, clients, and guests., • Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.

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

Job Description As a Pizza Maker you will prepare all aspects of the food production for the restaurant, including food preparation according to the description and standard recipient set forth by the company. In addition you will adhere to all sanitation practices. This is a Full-time position to work Tuesday & Wednesday 3pm to 12am and Friday & Saturday 10am to 5pm. ESSENTIAL FUNCTIONS * Prepare food items for customers using a quality predetermined method in a timely and consistent manner. * Set up station with predetermined required items to service the restaurant. Other: Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the restaurant. In addition, attendance at all scheduled training sessions and meetings is required. Upon employment, all employees are required to fully comply with Menin rules and regulations for the safe and effective operation of the hotel’s facilities. Employees who violate restaurant rules and regulations will be subject to disciplinary action, up to and including termination of employment. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the restaurant: * Consult with Chef on a daily basis as well as with other managers that are directly related to the restaurant operation. * Participate, support and make recommendations for ongoing restaurant programs with continuous improvement in networking. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: * Must be able to speak, read, write and understand the primary language(s) used in the workplace. * Must be able to read and write to facilitate the communication process. * Requires good communication skills, both verbal and written. * Ability to read recipes and follow their instructions. QUALIFICATION STANDARDS Experience 2-3 years of previous cooking experience in a restaurant or hotel required.

Job Description Summary of Position: HOH prepares food to order according to our standards of recipe, quality, and timing. In preparing food, all sanitation, cleanliness, and safety standards are to be maintained. Additional accountabilities include any guidelines the chef may require to properly serve our guests. Guest first mentality is essential, assuring that each and every guest is Wowed during every visit to SuViche, whether Dine in, Take out or Delivery. HOH is expected to work together with the FOH in order to provide each and every guest an unforgettably perfect experience. It is the main function of the HOH to ensure that every guest food is perfect every time, no matter what time of day. Duties & Responsibilities: • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment., • Assumes 100% responsibility for quality of products served., • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures., • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period., • Portions food products prior to cooking according to standard portion sizes and recipe specifications., • Maintains a clean and sanitary workstation area including tables, shelves, burners, fryers, woks, floors, walls and refrigeration equipment., • Set up, maintain, restock, clean, and organize work area., • Follows proper plate presentation and garnish set up for all dishes., • Handles, stores and rotates all products properly., • Assists in food prep assignments during off-peak periods as needed., • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen., • Execute every dish and recipe to the highest standards ensuring strict and exact recipe adherence., • Practice proper and safe food handling, storage, receiving, and rotating stock, • Attends all scheduled employee meetings and brings suggestions for improvement., • Performs other related duties as assigned by the Restaurant Manager. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking., • At least 6 months experience in a similar capacity., • Must have experience and knowledge of kitchen equipment, including but not limited to: knives, slicer, salamander, stove, oven, mixer, fryer, woks and any other equipment found within the restaurant., • Must be able to communicate clearly with managers, kitchen and dining room personnel., • Be able to reach, bend, stoop and frequently lift up to 50 pounds., • Be able to work in a standing position for long periods of time (up to 10 hours).

Job Description Prep Cook RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organizing deliveries, and butchering all kind of proteins as instructed by the Chef and in compliance with brand and food safety standards. RESPONSIBILITIES: • Sets up workstation according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Assist and organize the delivery in the morning., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills., • Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time., • Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items., • Advanced knowledge of butchering meat and fish., • Correctly store all food preparation items., • Assist all duties assigned by the Chef de cuisine or Sous Chefs. REQUIREMENTS/ QUALIFICATIONS: • Professional communication skills are required., • Ability to take direction., • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem solving abilities, be self-motivated and organized., • Commitment to quality service, and food and beverage knowledge., • Food Handlers permit required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read and understand basic cooking directions, • Understanding and knowledge of safety, sanitation, and food handling procedures LICENSE/QUALIFICATIONS: • Food Handlers permit required., • Must be able to work nights, weekends and some holidays., • Must be able to speak, read and understand basic cooking directions, • Understanding and knowledge of safety, sanitation and food handling procedures.

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. SUMMARY: A Line Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items and set up allocated stations for menu, as instructed by Chef and compliant with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

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

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

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

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: A Grill Cook’s major responsibility is to prepare food, help the kitchen workers in the preparation of food items, and set up allocated stations for the menu, as instructed by the Chef and in compliance with standards. JOB DESCRIPTION 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., • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • Restock and maintain station supplies throughout the shift, ensuring readiness and efficiency., • Uphold exceptional safety, sanitation, and organizational practices, maintaining a clean and orderly workstation., • Demonstrate a thorough understanding of how to properly operate and maintain all kitchen equipment., • 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., • Skillfully prepare a variety of dishes, including meats, seafood, poultry, vegetables, and cold items, with an emphasis on French culinary techniques., • Properly cover, date, and store all prepared food items in compliance with safety standards., • Utilize food preparation tools in accordance with manufacturer instructions and restaurant protocols., • Follow the closing protocol meticulously to ensure the kitchen is properly secured and ready for the next service., • Collaborate with the Chef de Cuisine and Sous Chefs to assist in any tasks necessary for the smooth operation of the kitchen. SKILLS AND QUALIFICATIONS • Proficiency in communicating effectively in both English and Spanish., • Ability to follow precise directions and work cohesively within a team., • Capacity to work calmly and efficiently under pressure in a high-paced fine dining environment., • Must demonstrate problem-solving skills, self-motivation, and strong organizational abilities., • 2-year Proven experience working as a line cook in a high-volume establishment., • College degree/Culinary school degree preferred, but not necessary., • Great Communication Skills, • Excellent knife skills.

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: A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organize deliveries, and butcher all kinds of proteins as instructed by the Chef and in compliance with brand and food safety standards. RESPONSIBILITIES: • Sets up workstation according to restaurant guidelines., • Prepares all food items as directed in a sanitary and timely manner., • Assist and organize the delivery in the morning., • Follows recipes, portion controls, and presentation specifications as set by the restaurant., • Restocks all items as needed throughout the shift., • Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills., • Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen., • Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas., • Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time., • Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items., • Advanced knowledge of butchering meat and fish., • Correctly store all food preparation items., • Assist all duties assigned by the Chef de cuisine or Sous Chefs. REQUIREMENTS/ QUALIFICATIONS: • Professional communication skills are required., • Ability to take direction., • Ability to work in a team environment., • Ability to work calmly and effectively under pressure., • Must have problem-solving abilities, be self-motivated, and organized., • Commitment to quality service, and food and beverage knowledge., • A Food Handler's permit is required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read, and understand basic cooking directions, • Understanding and knowledge of safety, sanitation, and food handling procedures LICENSE/QUALIFICATIONS: • Food Handler's permit is required., • Must be able to work nights, weekends, and some holidays., • Must be able to speak, read, and understand basic cooking directions, • Understanding and knowledge of safety, sanitation and food handling procedures.

Job Description MIKA Tastes of the Riviera. Hospitality of Home. By Chef Michael White. Position Overview: MIKA is seeking experienced Prep Cooks to provide world-class service in a refined and sophisticated dining environment. The ideal candidate will have a passion for hospitality and the ability to work seamlessly as part of a team in a high-end restaurant setting. Key Responsibilities: • Prepare ingredients and produce by peeling, cutting, and portioning as directed by the chef or sous chefs and written company standards, • Prepare condiments, dressings, sauces, and simple dishes such as breads or salads, • Assist with unloading, inspection, and storage of raw ingredients and supplies, • Follow established recipes, portion controls, and presentation guidelines as defined by the Chef., • 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 Prep 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 PJqrMqpI0X

Job Description Culinary Lead (Hourly Kitchen Manager) 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: Are you hardworking, attentive to detail, and capable of leading and coaching a team? If you answered yes, then we’ve got the job for you! Our Culinary Leads are key to our business in all they do. From leading and inspiring teams, to ensuring we are adhering to food quality and safety standards, all the way through delivering mouthwatering meals, as our Culinary Lead, you are the recipe to our success. What You’ll Do: • Lead and develop the grill and prep teams and Special Ops trainers, • Be responsible for opening or closing the restaurant, • Learn basic food and beverage management, including ordering and inventory organization, • Develop new leadership skills to lead the team, • Assist with any additional duties assigned, • Proven track record of coaching and developing team members, • Ability to cross train across the restaurant to ensure rapid growth, • May stand for long periods of time and lift up to 50 pounds, • Assist with any additional duties assigned Physical Requirements: • 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. Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member | Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor

Since debuting in its permanent iteration in October 2024, Sunny's has garnered both local and national acclaim, including Robb Report's "Best New Restaurant in America" and Condé Nast Traveler's "Best New Restaurants in the World. The design is a modern take on the classic white tablecloth s

Cote Korean Steakhouse, located in the Miami Design District, is the carnivorous vision of proprietor Simon Kim that blends together the dining experience of Korean Barbeque together with the hallmarks of a classic American Steakhouse.

Job DescriptionDescription: Brodson Construction, Inc. is a boutique construction company with over 30 years of experience in general contracting and construction management in the high-end commercial, residential, hospitality, and retail arenas. As a Superintendent 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. The Superintendent is responsible for the coordination and completion of projects to ensure that the work is performed in a safe, on-time, profitable, and ethical, and compliant manner. They directly supervise field labor and ensure adherence to contracts, design, budget, and schedule. We have projects in Miami-Dade, Broward, and Palm Beach counties. Superintendents work location will vary based on assigned project. Responsibilities • Leads the project team through active communication, planning, problem solving, quality control and follow-through., • Oversees and coordinate all subcontractor activities to deliver on quality, budget, schedule, and contract terms., • Assess sub-contractor work as it is performed. When it’s not satisfactory, create and provide your own punch list to the sub-contractor to immediately correct the work. Record vendor issues and punch list items on your daily report., • Ensure that all subtrades are reviewing project schedule and changes regularly., • Verify that all work is being completed according to the contract and change order approval processes are completed prior to work commencement., • Manages all logistics for the jobsite including long lead items, deliveries, material storage, and site security and safety., • Creates and distributes daily reports and look-ahead reports and ensures that the job stays on schedule., • Coordinates required inspections and interface with inspectors and municipal representatives in a timely manner. Knows the rules of each building department concerning timely inspections., • Establishes and maintains a safe worksite at all times in compliance with all applicable laws., • Interacts effectively with company management, subcontractors, inspectors, clients, architects, and engineers., • Surveys the site and confirm conditions and layouts against plans and reports and resolves discrepancies with the project manager., • Uses Procore to manage all aspects of the project inclusive of schedule, budget, RFIs, submittals, project documents, etc., • Organizes and maintains permit logs and tracks inspections to ensure proper close out., • Coordinates, maintains, and closes out punch list. Employee Benefits: • Paid Time Off and Sick Leave, • 401K Plan, • Group Health Insurance, • Company Holidays, • A minimum 5 years of GC superintendent experience, • Must have restaurant build-out/interior fit-out experience, • OSHA 30 certified, • Collaboration skills, • Retail and/or restaurant experience, • Customer/client focus, • Decision making, • Leadership, • Communication proficiency, • Ethical conduct, • Problem solving, • Project management, • Thoroughness, • Time management, • Applicants must be authorized to work in the U.S., • Applicants must have a valid U.S. driver’s license, • Applicants must live in South Florida and be willing to commute to job sites across Miami-Dade/Broward/Palm Beach counties

Job Description POSTION: BUS ATTENDANT/BARBACK FLSA DESIGNATION: NON-EXEMPT POSITION REPORTS TO: RESTAURANT MANAGER POSITION PURPOSE: The Bus Attendant/Barback's responsibilities include assisting Servers or Bartenders in steps of guest service, resets tables in a speedy, professional and effective manner. Interacts with the restaurant guests, fellow employees, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Anticipate and accommodate the needs of the guests., • Maintain the general cleanliness and orderliness of the tables., • Deliver, fill, re-fill water, as requested by guests and/or directed by servers., • Clears and resets tables, cleans table area, including banquettes, during service., • Helps ensure guest satisfaction through active participation in service., • Maintain general cleanliness of stations and entire venue., • Properly sets-up floor and side stations, performs side-work and other opening/closing procedures as directed by management, including:, • Responsible for making sure all tables and chairs/banquettes are clean and free of debris, • Sets tables with proper settings, • Wipes down chairs, tables and banquettes, • Stocks side-stations with prescribed supplies, • Performs opening side-work as prescribed, • Performs closing side-work as prescribed, • Reports all breakage, damage of equipment or furniture immediately to management., • Attends and participates in daily pre-service meetings and any training sessions or departmental meetings., • Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment., • Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the organization. In addition, attendance at all scheduled training sessions and meetings is required. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions: • To maintain a good and effective industrial relations climate with Cipriani management, and show a willingness to support any necessary change development of the services’ provided. The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Must be able to speak, read, write, and understand the primary language(s) used in the workplace., • Must be able to read and write to facilitate the communication process., • Ability to learn and perform all essential job functions accurately and safely., • High school diploma or general education degree (GED) preferred., • Fine Dining experience preferred., • Ability to perform basic mathematical calculations, including adding, subtracting, multiplying, and dividing., • Demonstrated ability to work well in a team environment., • Ability to obtain and maintain a food handler certification card., • Excellent interpersonal and customer service skills., • Ability to lift and move up to 50 pounds., • Compliance with all local, state, and federal liquor laws., • Most work tasks are performed indoors. Temperature is moderate and controlled by facility environmental systems., • Must be able to exert well-paced ability to reach other departments of the club on a timely basis., • Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks., • Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity., • Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees., • Vision occurs continuously with the most common visual functions being those of near vision and depth perception., • Requires manual dexterity to use and operate all necessary equipment. Education: High school or equivalent education preferred. Experience Required: Prior nightclub experience preferred. Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits. Grooming: All employees must maintain a neat, clean and well-groomed appearance per company 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. Powered by JazzHR YfPKhP77gG

Job Description Do you have the need for speed? Do you thrive in a fast paced, energetic work environment that focuses on serving our customers? If so, K1 Speed is the place for you. As the nation’s indoor electric karting leader and innovator for over the past decade, K1 Speed does not compromise on the quality and value of the product we offer. Through our industrial go-karts and excellent staff, our passion is to show the world how fun karting can actually be. As a Shift Supervisor,you will train staff on being the best they can be. You love working with a team and being a leader. Is this you? Duties and Responsibilities: Cash handling duties including preparation of tills, change fund maintenance, and preparation of deposits Customer interaction and auditing of customer experience including but not limited to event execution Ensuring that cashier personnel adhere to correct cash handling procedures and sell effectively Ensuring that track personnel run races safely and efficiently Ensuring that mechanic personnel maintain our karts in peak working condition Ensuring that all staff are strictly adhering to company policies and providing outstanding customer service Ordering and purchasing operation supplies, concessions, and retail merchandise Performing operational paperwork duties including safety, payroll, facility Contributing to schedules and employee communications Corresponding with and providing regular reports to Management Maintaining the effective operational feasibility of the center Maintaining the highest standard of facility appearance including storage areas and the parking lot Coordinate with your Manager and Regional Manager to ensure that all facility maintenance is performed quickly Weekends required Potential to earn tips/commission Job Requirements: Must be at least 18 years of age Must be able to safely lift/push/pull heavy objects on an ongoing basis. 2+ years of supervisory experience preferred, in the following fields: Restaurant, Entertainment, Hospitality, Bowling Alleys, Amusement Parks, Miniature Golf Great customer service skills-Must be able to work weekends and evenings Background Check is required prior to employment Provide proof of identity and eligibility to work in the United States Benefits for Full Time Employees Only: Medical, dental and vision benefits. Paid vacation and sick time

Job DescriptionCompany Description From our dazzling location in the heart of Miami, SLS offers both our staff and our guests a hip, cutting-edge experience in the world of hotels as theater. We have an exciting job opportunity to join our Altitude Team as a Pool Experience Attendant located at SLS LUX in Miami. JOIN THE SLS FAMILY TODAY! Job Description JOB PURPOSE Under the general guidance of the Food and Beverage Manager, The Pool Experience Attendant will assist in delivering exceptional pool experiences to guests, ensuring safety and satisfaction by greeting guests, providing towels, arranging seating, setting up cabanas, serving food and drinks efficiently, supporting the wait and bar staff at all times and maintaining pool area cleanliness. DUTIES + FUNCTIONS • Must love and support their TEAM!, • Must love and take care of guests!, • Must say “yes” and “thank you” often!, • Greet guests warmly as they arrive and depart, understand and respond to all guest needs and requests in a timely manner, and ensure customer satisfaction by working with Food and Beverage Managers when necessary., • Escort guests to their chairs, assist with lounge setup, and ensure a courteous and professional interaction at all times, including describing menu items, taking and serving orders, and managing guest checks., • Set up and breakdown umbrellas, cabanas, and pool areas daily, maintaining cleanliness and order according to health and safety regulations., • Perform routine opening and closing duties including preparing and folding towels, stocking linens, and setting up service stations., • Walk through all assigned areas to remove and replace dirty towels, service trays, glasses, and empty trash receptacles., • Expedite the service of food from the kitchen to guests, manage beverage refills, and ensure bars are stocked to appropriate levels., • Prepare and serve beverages like tea, coffee, water, and soft drinks., • Clear tables of glasses, plates, utensils, and napkins and ensure proper care and cleanliness of tableware and serving equipment., • Maintain effective communication between kitchen, managers, and floor staff, and develop positive working relationships to support team goals., • Understand operational setups of the pool, restaurant, and bar, and complete daily checklists., • Assist, support, and work closely with bartenders and kitchen, ensuring smooth service flow and compliance with Association Rules and Regulations., • Ensure standards and guest requirements are met consistently, • Maintain knowledge of all food and beverage menu items., • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams., • Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information., • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed., • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations., • Health and Safety, • Food Hygiene, • Maintenance, • Emergency Procedures In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend mandatory meetings including divisional meetings, staff meetings, etc., • Participate in community events and ensure corporate social responsibility goals of the company are met., • Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table, and any departmental-specific systems used., • Keep work area clean and organized., • Ensure confidential documents are kept in a secured area., • When disposing of confidential documents that contain any personally identifiable information, they must be shredded or pulverized., • Complete other duties as assigned by the Department Head., • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards. Assimilate into the company’s culture through understanding, supporting, and participating in all the company’s elements. Demonstrate working knowledge of the service standards. Regular attendance in conformance with the standards, which may be established by the company from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. SAFETY REQUIREMENTS Personal Protective Equipment (PPE) may be required when performing work duties that may have the potential of risk to your health or safety. The restaurant will provide the required PPE. Team members will be trained in the proper use and care of any assigned PPE. It is your responsibility to report defective, damaged, or lost PPE, or equipment that does not fit properly, to your Manager. GROOMING/UNIFORMS All employees must maintain a neat, clean, and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Additional language ability preferred. Qualifications SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • High School Diploma or equivalent required, • One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel, • Must have an exceptional personality and hospitality driven attitude., • Possess a gracious, friendly, and fun demeanor., • Ability to multitask, work in a fast-paced environment and have a high-level attention to detail., • Maintain positive and productive working relationships with other employees and departments., • Ability to work independently and to partner with others to promote an environment of teamwork., • Must be able to stand or walk a minimum of eight-hour shifts., • Must be able to be observant and quick to respond to various situations while also multitasking and handling stressful situations., • Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary., • Must have excellent communication skills and be able to read, write, speak and understand English., • Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Additional Information All your information will be kept confidential according to EEO guidelines.

The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc, and RO Restaurant & Lounge. Like the swinging patrons of the '50s and '60s hotspots this restaurant celebrates, The Surf Club Restaurant knows how to have fun. With more than 10 properties and 800 employees

Job DescriptionCompany Description Ennismore offers our team members and our guests a hip, cutting-edge experiences in the world of hotels and restaurants. We have an exciting job opportunity to join our Team as a Reservations Agent at our Luxury and Lifestyle Call Center in the heart of Miami. Job Description Position is in person, onsite in Miami, FL Nights, weekends, and holidays may be required Under the guidance of the Call Center Manager, the Reservations Agent is responsible for answering all telephone inquiries with regard to the room, F&B, Nightlife, Spa, and information for the hotel. The agent is to answer all inquiries in a professional, courteous, and efficient manner and attempt to secure a guaranteed reservation whenever possible. Duties & Functions: • Answer all phone calls promptly and in a courteous manner., • Be knowledgeable of current rates, marketing specials, resort operations, and other information necessary to answer guest inquiries., • Know the layout of the hotels including all room types, suites, and meeting rooms., • Have a complete working knowledge of the reservation functions in the Call Center., • Be aware at all times of the selling status of the hotels., • Have a complete knowledge of our special rates and packages and know which benefits are included in each., • Secure all required information from the guest when making a reservation., • Understand and follow the reservation policy pertaining to guarantees, cancellations, and no- shows and communicate them clearly to each guest., • Follow up on any guest requests to ensure satisfaction in a friendly and professional manner., • Process all advance deposits on future reservations and post each deposit to the guest’s reservation., • Balance and run necessary reports daily., • Handle daily correspondence; respond to inquiries and make reservations as needed, maintain correspondence files, and mail out brochures as requested., • Be aware of and adhere to the rules and regulations of the Call Center., • Participate in departmental meetings assisting in the development of daily operations and the overall Call Center and related areas., • Create and maintain positive relationships with all departments within the hotels and know how they relate to the Call Center., • Be knowledgeable of all Food and beverage venues, operations, events, specials, hours of operations, and any other relevant information to process reservations/bookings and answer all inquiries., • Where applicable, be knowledgeable of the spa including basic service treatments, rates, and any other information necessary to answer guest inquiries., • Where applicable, be knowledgeable of Nightlife venues, operations, events, hours of operations, and any other relevant information to process reservations/bookings and answer all inquiries., • Assist with inputting weekend third-party reservations such as Internet and wholesale., • Any other reasonable duties as assigned by the supervisor or manager, • Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams., • Communicate with team members using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions, and provide accurate information., • Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the team and other team members. Interact with other department personnel and venue staff as needed. In addition to the performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. • Attend mandatory meetings including divisional meetings, staff meetings, etc., • Participate in community events and ensure corporate social responsibility goals of the company are met., • Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), Micros, ADP, Open Table, and any departmental-specific systems used., • Keep the work area clean and organized., • Ensure confidential documents are kept in a secured area., • When disposing of confidential documents that contain any personally identifiable information, they must be shredded or pulverized., • Complete other duties as assigned by the Department Head., • Demonstrate positive leadership characteristics, which inspire Team Members to meet and exceed standards., • Assimilate into The company’s culture through understanding, supporting and participating in all The company elements. Demonstrate working knowledge of the service standards., • Regular attendance in conformance with the standards, which may be established by The company from time to time, is essential to the successful performance of this position. All employees must maintain a neat, clean and well-groomed appearance. Specific uniform guidelines and/or required articles of clothing will be explained to you as a part of the orientation process. OTHER Additional language ability preferred. Qualifications The individual must possess the following knowledge, skills, and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. • High School Diploma or equivalent required. Bachelor’s Degree preferred, • Minimum one year experience in front desk operations, or other related guest-facing role, and/or one year experience in direct sales, service, or retail trade; OR, an equivalent combination of education and experience. Preferably in an upscale or lifestyle brand hotel, • An intermediate to proficient understanding of Computer systems such as Opera, GoConcierge, HotSOS, Microsoft Word, Excel & Outlook is preferred, • Enter and locate work-related information using computers and/or point-of-sale systems, • Ability to spend extended lengths of time viewing a computer screen, • Possess a gracious, friendly, and fun demeanor, • Ability to multitask, work in a fast-paced environment, and have a high level of attention to detail, • Maintain positive and productive working relationships with other employees and departments, • Ability to work independently and to partner with others to promote an environment of teamwork, • Must be able to stand or walk a minimum eight-hour shift., • Must be observant and quick to respond to various situations while also multitasking and handling stressful situations., • Must be able to twist, tow (push or pull), reach, bend climb, and carry objects as necessary., • Must have excellent communication skills and be able to read, write, speak and understand English. Additional Information All your information will be kept confidential according to EEO guidelines.

Job Description Who We Are: Playa Bowls is New Jersey’s Original Acai Shop™, and our mission is to bring super fruit bowls to the masses using only the freshest, highest quality ingredients while providing a fantastic in-store brand experience. What began as a pair of blenders, a patio table, and a fridge has flourished into a 200-unit operator and franchisor of the leading fast casual restaurant concept. What We Offer: • Tips: Our awesome staff + our awesome guest = a lot of tips!, • Bonuses: we offer referral bonuses and a great rewards program!, • Development: Our Playa Bowls training program will allow you to grow your skills to use in any career!, • Fun Environment: We are always dancing, smiling & having lots of fun!, • Playa Discounts: If an employee is working, they receive 50% off and one free bowl during their shift & if they're not working, they receive 30% off! Win-win! Who You Are: You’re a positive and enthusiastic people-person, who may just so happen to have a passion for fruit, superfoods, and all things healthy! As the Assistant Store Manager, you will be doing a variety of tasks from training new employees to strategically resolving problems. If you enjoy fast-paced environments, career growth, entrepreneurial thinking, innovation, and an occasional silly food pun, we want you! What You’ll Do: • Check products to ensure consistency, palatability, and quality, • Investigate and resolve complaints regarding food quality, service, and accommodations, • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity, • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to make sure it’s up to Company Standards, • Schedule staff hours utilizing appropriate systems/software and assign duties to ensure economical use of food and timely preparation, • Review work procedures and operational problems to determine ways to improve service, performance, or safety, • Perform some food preparation or service tasks, • Maintain food and equipment inventories, • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performances, • Arrange for equipment maintenance and repairs, and coordinate a variety of services, • Utilize POS system, operate cash register and make bank deposits., • Adhere to company opening and closing procedures and maintain accompanying records What You’ll Bring: • Previous Managerial Experience, • Valid Driver’s License, • A Team Player, • Great Customer Service, • Knowledge of Supply Chain, • Personnel and Human Resources Duties, • Communication and Active Listening Skills, • Critical Thinking, • Most importantly, FUN MISSION Inspire and support our communities one bowl at a time. VALUES Real Deal. Playa Passion. Powerhouse. Big Wave Chaser. Dawn Patrol