Restaurant manager jobs in New York - Page 19

Job Description Department: Food and Beverage Reports To: Restaurant Manager FLSA Status: Non-Exempt Position Pay: $11.35 + tips Hours: Combination of shifts, AM, Mid and PM shifts based on business and events Weekend coverage needed consistently - If you are looking for weekends off, this is not the job for you Summary: Facilitates food service by performing the following duties. Duties and Responsibilities include the following. Other duties may be assigned. • Carries plates and/or service trays to and from kitchen and dining room. *, • Completes all assigned opening and closing side work to prepare dining room, kitchen and service stations for efficient operation during meal period.*, • Cleans and maintains all areas of restaurant including kitchen, bar, lobby, rest rooms and grounds; wipes table tops and chairs with damp cloth. *, • Replace soiled table linens and set tables with silverware and glassware.*, • Replenishes supply of stocks such as clean linens, silverware, glassware, and dishes in dining room; alerts kitchen and management of stock shortages. *, • Supplies service bar with food such as soups, salads, and desserts. *, • Assists server, bartender and customers as needed throughout the meal period. *, • Lifts and carries garbage from the restaurant and disposes of in proper areas. *, • Adheres to all restaurant policies and procedures paying special attention to health and/or safety procedures. *, • Serve ice water and butter to patrons.*, • Cleans and polishes glass shelves and doors of service bars and equipment such as coffee urns and cream and milk dispensers. *, • Reports any problems or discrepancies to management immediately., • Communicates with host/hostess and manager when tables have been cleared. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. Education/Experience: High school diploma or general education degree (GED); and one to three months related experience and/or training; or equivalent combination of education and experience. Language Ability: Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. Math Ability: Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance. Reasoning Ability: Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. Work Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is frequently exposed to toxic or caustic chemicals. The employee is occasionally exposed to work near moving mechanical parts and outdoor weather conditions. The noise level in the work environment is usually moderate. Physical Demands: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands and reach with hands and arms. The employee is frequently required to talk or hear. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. Specific vision abilities required by this job include peripheral vision, depth perception and ability to adjust focus.

TITLE: Shift Leader (SL) PURPOSE OF THE POSITION: The person holding this supervisory position is considered a part time team member and is responsible and accountable for: the daily operation of the restaurant, assisting the RGM with hiring and training team members, directing the activities of team members, and rewarding or disciplining team members in consultation with the RGM; and, performing these functions in ways that assure compliance with all Company policies and procedures, customer satisfaction, a high level of team member morale and the attainment of sales and profit objectives. The Shift Manager reports directly to the RGM, and holds the second highest position in the restaurant if there is not an Assistant Manager. In restaurants with an Assistant Manager, the Shift Manager is the next highest position. ESSENTIAL FUNCTIONS: The following accountabilities are essential to this position and a high degree of performance must be achieved in each in order for the incumbent to be successful. These accountabilities are organized according to our six Key Result Areas. When the word "policies" or the phrase "policies and procedures" or similar language is used in any of the Company's documents, the term refers to all policy and procedure bulletins, manuals, training materials, memoranda, newsletters, communications on the “Document Viewer” on the computer, and all other documents and oral discussions with team members' supervisors, which relate to the restaurant. The management team shall be responsible for ensuring that all team members, including the manager himself/herself, comply with all Company policies and procedures and all Pizza Hut standards at all times and take immediate steps to correct actions not in accordance with such policies, procedures and standards. I. PROFITABILITY A.Planning 1.Executes the RGM’s plans and overall Daland Corporation plans to achieve consistent sales growth and profit growth. 2.Achieves planned/budgeted profits, as communicated by the RGM. This involves: - a.Using established control systems and procedures to measure actual results and to identify deviations from planned results. - b.Assisting the RGM, as requested, in developing and implementing corrective action plans to assure actual results conform to plan. B.Policies: Complies with all Company policies and procedures, including but not limited to, those relating to inventory, cash, payroll, food handling, interactions with guests, team members, and vendors, and legal compliance. C.Manages and Controls Cash: In conjunction with the RGM and other managers, ensures that that all cash and checks, minus the change fund is correctly deposited, credit card transactions are correctly settled, and cash over or short is minimized. 1. Performs Banking Transactions - a. Assures that two deposits daily are prepared and deposited in the bank (more than two may be required in higher volume units.) - i. The intent of the first deposit is to remove from the unit an amount approximately equal to the total of cash plus checks, minus the amount of the change fund. - ii. The first deposit is to be made after 4:00 p.m., when the opening manager is ready to leave for the day. - iii. The final deposit will be all remaining cash plus checks, minus the change fund. - iv. The managers may take such deposits to the bank, using his/her personal vehicle, and depending on the time of day, make the deposit in the bank lobby or in the night depository. - v. Assure the “Weekly Deposit Log” is completed for each deposit made. - b. If requested by the RGM, the other managers shall perform the following tasks. These are the responsibility of the RGM, but may be delegated to other managers. - i. Picks up validated deposit slips at the bank. - ii. Verifies bank validated deposit amounts to sales and cash reports as well as the “Weekly Deposit Log,” and assures all appropriate signatures are on the “Weekly Deposit Log”. - iii. Sends a copy of the “Weekly Deposit Log” to the Home Office with all other weekly paperwork. D.Controls cash drawers and team member “banks”, following all established manual and computer procedures. 1. Establishes the correct number of cash drawers. Number of cash drawers in use at one time may vary from one to four depending on size of the restaurant, sales volume, method of delivering services to customer. Amount of cash in each drawer is recorded and kept in the drawer for the duration of the shift, or until “dropped” from the cash drawer to the safe. 2. Establishes cash banks for delivery drivers. 3. As needed, will operate cash drawer following established procedures for cash drawer operation. 4. As necessary, money is removed from cash drawers from time to time and secured in the safe. 5. Throughout the shift, cash drawer transactions, such as paid outs, miscellaneous receipts (paid ins), discounts and promotions are properly accounted for, including all documentation; transactions are properly entered into the computer; and, all documentation is organized and secured for transmitting to the Home Office. 6. Assures cash drawers are counted and balanced at the end of each shift or when there is a change in cashiers. 7. Records tips for servers and drivers on credit card/gift card transactions and correctly settles all credit card/gift card transactions. 8. Inform the RGM anytime cash short exceeds $5 for a day. 9. Reviews reports and otherwise takes actions to ensure that team members properly report actual sales and actual tips, and ensures that team members do not falsify credit card receipts or other Company documents. This requires due diligence on the part of the managers. E.Assists the RGM in Managing and Controlling Cost of Sales: The actual cost per the P&L must be equal to or between Ideal Cost and Allowable Cost as calculated in the Product Cost Analysis report and Bonus Calculation Sheet. This includes these processes: 1.Utilizes manuals and/or automated procedures approved by the Company, orders all approved products used in the restaurant. 2.Properly accepts deliveries and properly stores inventory items used in the restaurant. This involves these processes: - a.Checks in products as received off of delivery vehicles to verity product quality and verifies that amounts charged for on delivery receipt/packing slips are for amount of goods received. - b.Uses a two-wheeled hand truck to unload and products, assists and oversees other team members in proper storage of products. Weight of items varies from 10 to 50 pounds. Full load on two-wheeled hand truck may exceed 500 pounds. Generally, ensures that more than one person is available to perform this task. - c.“Autoposts” inventory received, or enters on inventory record the amount and cost of each product item received, as noted on delivery receipt/packing slip. 3.Accurately accounts for all product coming into the restaurant, used to prepare products, or transferred out of the restaurant. 4.Assures the proper execution of all recipes and specifications for preparing ingredients and assembling products. 5.Manages waste which involves maintaining a FIFO (First In, First Out) system and marking all products with a Made – Ready – Discard label. 6.Assures the correct order entry procedures are followed by all order takers. 7.Assures compliance with team member consumption policies. 8.Performs a Daily Product Usage Analysis on critical inventory items to assure usage meets guidelines. 9.Communicates goals to team members and follows up with team members to ensure goals are being met. 10.The following tools are used to aid in controlling Cost of Sales: - FMS Product Cost Analysis Report - FMS Daily Ideal Usage Report - FMS Weekly Worksheet Report - Bonus Calculation Sheet - Profit and Loss Statement - The General Ledger - Prep Variance Report - Daily Prep Variance Report F.Assists the RGM in Managing and Controlling Cost of Labor: Ensures that “Flow-thru” targets/goals are achieved; actual hours used do not exceed the established labor model/matrix; and, team member productivity is maximized. This includes these processes:. 1.Ensuring the accuracy and completeness of team member timekeeping records, including tips and team member meals. Updates team member records as needed. 2. Minimizing edits to clock-in/clock-out transactions by assuring team members properly clock in at the beginning of their shift and clock out at the end of their shift. 3. Assuring team members do not clock in earlier than five (5) minutes prior to their scheduled shift. 4. Assuring the man-hours used for opening and closing the restaurant do not exceed established targets. 5.Analyzing actual labor hours used versus earned allowable labor hours and calculating the variance; and, using this information to appropriately manage labor each shift. 6.Communicating and cooperating with the Home Office Payroll Department to assure accuracy in payroll, including information about new hires, raises, promotions, and terminations. 7.Making appropriate recommendations to the RGM regarding wages within Company guidelines. 8.Eliminating overtime hours for team members who are paid on an hourly basis. 9.Eliminating supplemental tip credit pay. 10.Improving team member productivity using the measurements and tools available through the Company, as well as the following: - Assuring the Back of the House (BOH) is “optimized”: - i. Organized … a place for everything, and everything in its place - ii. Lineal Flow … eliminate or minimize back tracking - iii. Have all items located closest to the next step in the product assembly process - iv. Minimize the number of steps taken and the reach needed for all items - Assuring that team members are thoroughly trained. - Ensuring that “prep levels’ are adequate for the forecasted volume of business for the day, including: products thawing/tempering; raw product prep; preassembled pizza and other products; and so on. - Ensuring that food preparation areas, make table, cut table, and service areas are stocked appropriately before each shift and maintained during peak volume periods. - Ensuring products are prepared quickly in accordance with time standards. - Ensuring that tables vacated by customers are cleared, cleaned, sanitized and reset quickly. 11. Reduces turnover by managing all aspects of the restaurant professionally and in accordance with Company standards. 12. If the RGM has delegated scheduling to the Shift Manager, the Shift Manager uses established procedures to produce a sales forecast to be used in the scheduling process. G.Managing Other Operating Expenses and Semi-Variable Expenses to Budget or less. II. CUSTOMER SATISFACTION A.Maintains positive customer relations, which includes: 1. Assuring personal behaviors and team member behaviors toward all customers are courteous, attentive, respectful, and enthusiastic. 2. Assuring a comfortable environment for customers. 3. Executing "Floor Management" by directing activities and greeting and interacting with customers on each shift worked. 4. Immediately resolving customer complaints by apologizing first and then assuring the satisfaction of the customer. Complaints may be received in person, by phone, or in writing. Consult with the RGM if the customer is not satisfied with your suggested resolution. - a. B.L.A.S.T. is the acronym we use for our complaint resolution process: - Believe the customer - Listen to the customer - Apologize to the customer - Satisfy the customer - Thank the customer 5. Immediately contacting the RGM (or DM if the RGM is not available immediately) regarding any incidents in which customers are injured or in which customers claim some harm done to them. B. Ensures customers receive prompt, quality service. This includes: 1. If the RGM has delegated scheduling to the Shift Manager, scheduling the correct number of team members for forecast sales volume; and deploying those Team members in the correct job roles. 2. Following established service guidelines and procedures to assure all Hospitality Standards are achieved. 3. Directing team member activities to assure speed of service standards are met or exceeded, including product preparation times and delivery times. 4. Personally serving customers as required to meet the demand of the volume of business. 5. Ensuring customers are greeted properly and seated as quickly as appropriate. 6. Recognizing and dealing effectively with the special needs of customers. 7. Ensuring that customer orders are taken promptly, prepared accurately, and served quickly. 8. Ensuring customer follow-up, which means servers check back with customers frequently to see if there is anything else needed. 9. Ensuring immediate attention is given to customers ready to pay, either by prompting servers to complete the table cashout procedure or by performing the transaction of cashing out customer as needed. 10. Ensuring the phone is answered promptly and courteously, following the Telephone Service Essentials. 11. Responding to customers at pickup counter and drive-thru window; finding order; collecting money for the order; verifying order to customer; and, thanking customers. 12. Dispatching orders for delivery customers as required to meet the demands of the volume of business, grouping orders by geographical destination and instructing drivers as they arrive and depart which orders to take with them and where to go. 13. Delivering pizzas as necessary to meet the demands of the business. 14. Ensuring customers are thanked for their business. C.Ensures quality ingredients are used to prepare all products. This includes: 1. Maintaining Food Safe Temperatures for all ingredients and products. 2. Ensuring food preparation utensils and food contact surfaces are property cleaned and sanitized. 3. Ensuring that procedures for receiving, handling and storing ingredients are followed. 4. Recognizing and correcting any raw ingredients or product problems. 5. Maintaining inventory levels which assure product freshness and no outages. 6. Eliminating the potential for cross contamination. 7. Ensuring that proper procedures are followed to prepare ingredients (dough, sauces, meats, cheeses, and vegetables). 8. Ensuring salad bar is maintained according to standards of operation (restaurant only). 9. Personally preparing ingredients as necessary. D. Ensures quality products, which includes: 1. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 2. If deemed appropriate by the RGM, performing a product cookability test to verify proper oven and belt speed. 3. Following proper procedures to process customer orders. 4. Personally preparing and cooking menu items as required to meet the demands of the volume of business. 5. Taking every appropriate action, in consultation with the RGM, including driving to another restaurant to pick up product, to resolve outage or potential outage situations. 6. Maintaining inventory levels which assure product freshness and no outages. 7. Planning dough, ingredient and product preparation to meet sales volumes and personally preparing these items, as necessary, to meet the demand of the business. 8. Assuring all products are prepared according to exact specifications, recipes and procedures. 9. Personally preparing and cooking menu items as required to meet the demands of the volume of business. E.Ensures that all standards for cleanliness and sanitation are met or exceeded, with particular attention to: 1. Restrooms. 2. Table tops; booth backs and seats; and chair seats. 3. Silverware, plateware, and glassware. 4. Dining room floors. 5. Salad bar. F.Implements new or approved changes in policies, procedures and/or operation standards. This involves: 1. Attending training sessions. 2. Reading "Rollout Guides" or other resources. 3. Assisting the RGM with training restaurant team members of new procedures or changes. 4. Participating in crew training and other actions in the restaurant to assure full and correct implementation. 5. If requested by the RGM, assisting with updating all manuals, resources and job aids as required. III.PEOPLE A.Maintains positive team member relations and a positive and productive workplace, which involves: 1. Building relationships with team members based on mutual trust and respect. 2. Communicating and following the Daland “5 Star” Vision and Core Beliefs. 3. Promoting teamwork. 4. Being familiar with benefits available to team members, and referring appropriate questions to the RGM regarding these benefits. 5. Informing the RGM of all team member grievances. 6. Performing correct and consistent administration of team member disciplinary procedures, and discussing all recommended discipline with the RGM. 7. Assuring compliance with various governmental regulations, such as ensuring that all team members are clocked in while working, complying with overtime laws, child labor laws, alcoholic beverage laws, anti-discrimination and anti-harassment laws, FLSA, EEO, etc. 8. Performing consistent administration of and compliance with Company policies and procedures. 9. Communicating effectively with the crew and management team. 10. Assuring team member understanding of the Daland Corporation organization structure and career opportunities within the Company. B. Assists the RGM with managing the size and quality of staff. The following are responsibilities of the RGM, but if requested by the RGM, the Shift Manager may assist with the following: 1. Planning, recruiting, and hiring to assure a full staff at all times and to assure adequate time for processing MVR's (motor vehicle reports), background checks, etc. Only the RGM is authorized to hire new team members; and Shift Managers are only permitted to interview applicants if authorized by the RGM. 2. Continuously recruiting and taking applications from job candidates. 3. If requested by the RGM, utilizing staffing tools, such as the Pizza Hut Hiring Zone and the team member Assessment; interviewing job candidates; and, checking their references. 4. If requested by the RGM, making recommendations to the RGM regarding the best qualified candidates. 5. Complying with Company employment practices and governmental regulations, including EEO, ADA Title I, etc. C.Assisting the RGM in training newly hired team members and team members preparing for promotions. This involves: 1. Following Company training policies and meeting Pizza Hut Training Standards. 2. Utilizing on-line training, trainer's guides, checklists, job aids, tests and other training resources to assure a thorough job of training. 3. Using the four step training process of: (1) Preparation (2) Show & Tell; (3) Guided Practice; and (4) Follow-up to assure the trainee can perform all tasks up to required standards prior to being allowed to perform the tasks "solo." D. Manages team member performance and supervises work. This includes: 1.Utilizing Coaching for Results, which includes: - a.Activating team member behavior. - (1)Providing guidance, direction, and reassurance to all team members. - (2)Communicating non-negotiable standards of performance to team members. - (3)Conducting team member meetings, group training sessions and Jump Start meetings. - (4)Assigning Team members tasks from the Opening, Closing and Maintenance checklist. - (5)Communicating job assignments for each shift to team members and assuring each team member works their assignment. - (6)Giving instructions to team members that are clear and assure understanding. - (7)Assigning team members to breaks. - (8)Sending team members home early if not needed due to business conditions. - (9)Calling team members in early, or calling extra team members to work to cover unanticipated surges in business volume. - (10)Assuring all opening, shift, and closing job duties are completed and performed correctly. - b.Evaluating team member behavior. - (1)Observing team member performance each shift. - (2)Working along side team members and assisting in the performance of their tasks, as needed.= - (3)Monitoring team member meals and signing team member meal guest checks. - (4)Ensuring adherence to alcoholic beverage laws of the local community - (5)Conducting regular, written performance appraisals on all subordinates, using the procedure and forms provided by the Company and within the time specified in compensation plans. - c.Responding to team member behavior with consequences. - (1)Taking action (corrective or positive reinforcement) to assure team member performance meets or exceeds standards. - (2)Providing ongoing counseling that gives praise and recognition to team members for jobs well done; identifies areas of performance needing improvement and methods for improving; and, if required, gives reprimands that are job focused. 2.Handling non-routine occurrences/emergencies and informing the RGM of such occurrences/emergencies. E. Assists RGM with developing promotable team members in his/her restaurant and promotable management for Daland. This includes: 1. Using Company training programs and resources to prepare candidates for promotions and to assure that the management team is 100% certified in management processes, systems, policies, and procedures. 2. Making recommendations to the RGM regarding which team members are eligible for promotion to Shift Manager/Leader. F. Assists RGM with personnel administration functions, which includes: 1. Assuring team members complete all required personnel documents such as W-4's, I-9's, Team member Acknowledgment, Arbitration Agreement, Delivery Driver Statement, New Driver Checklist, etc.; and, that these required documents are transmitted to the Home Office. 2. Documenting required payroll data for team members, including accurate recording of hours; 3. Managing worker's compensation claims, etc. in accordance with Company policies and procedures. 4. Maintaining personnel files on all team members, which includes filing all personnel documents; recording training dates, vacation dates, evaluation dates, pay increases, and absences; etc. IV. MARKETING A.Implements marketing programs to increase business. This includes: 1. Engaging in positive community/public relations for Pizza Hut. 2. Providing input for promotional ideas. 3. Displaying and maintaining Point of Purchase (P.O.P.) and other elements of national, co-op or local marketing programs; 4. Properly executing authorized marketing programs, including new product tests. 5. Taking initiative to recommend new opportunities for increasing business. V. FACILITIES A.Maintains a quality environment for our customers and team members. This includes: 1. Conducting routine Preventive Maintenance on the facility and equipment. 2. Taking corrective actions pursuant to the RGM’s safety inspections. 3. Advising the RGM regarding non-routine problems and following up to assure such problems are corrected. 4. Maintaining cleanliness and sanitation in all areas of the restaurant. 5. Organizing all work space to ensure ease of operation. 6. Providing a quality work environment that is safe and complies with all OSHA regulations. 7. Cleaning and organizing refrigeration units. 8. Ensuring floors are clean and free from obstruction. 9. Keeping HVAC vents and filters clean. 10. Ensuring trash is disposed of promptly and according to security procedures. 11. Ensuring parking lot and grounds are free of trash and debris and taking action to correct deficiencies. 12. Ensuring all equipment is used according to proper operational procedures. 13. Keeping restrooms cleaned and stocked. 14. Keeping food prep areas cleaned and sanitized according to approved procedures. 15. Ensuring the daily cleaning and maintenance of all equipment. 16. Correcting any unsafe conditions. 17. Following up to ensure all Scheduled Maintenance and Daily CM&A items are completed. VI. ADMINISTRATION A.Effectively manages time, allocating an appropriate amount to each Key Result Area. B.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. C.If requested by the RGM, orders inventory items used in the restaurant. This involves these processes: 1. Review of the Inventory on Hand is performed. The Inventory on Hand is compared to the Weekly Ideal Usage, which is obtained from the Product Cost Analysis report, and a determination is made as to the amount of each particular item to order. The order is then recorded on an order sheet, or is entered into the computer for electronic transfer of order information. 2. Amount ordered of each item may be adjusted upward or downward based on projections of upcoming sales trends, coupon impact, weather changes or other extra-restaurant environmental changes. 3. Calls in orders for supplies on the phone, or electronically submits order via computer. D.If requested by the RGM, conducts weekly inventory of all food, paper and beverage products used in the unit. This involves these processes: 1. Physically reviewing and counting the inventory on hand (which involves climbing shelves, bending, kneeling, etc.). 2. Rearranging inventory to assure proper rotation (first in, first out) and to make it easier to count and control. 3. Recording amounts of inventory on hand on the inventory form. E.If requested by the RGM, prepares the weekly labor schedules. This involves these processes: 1. Updating Guest Check Comments file in the restaurant computer to assist in forecasting labor hours. 2. Reviewing Guest Check Comments file and upcoming promotions that may affect sales during the upcoming week. 3. Forecasting anticipated sales volume by shift, by day and by week. The forecast is based on knowledge of any outside events that may influence sales such as coupons, promotions, etc. Particular consideration must be given to how sales are generated--that is, dine-in business contrasted to carry-out business or delivery business. 4. Updating sales forecasts in the FMS (computer system) based on outside events that may influence sales. 5. Reviewing requests for days off that have been turned in by team members and when possible allowing for requested days off. 6. Using experience, past schedules, Black Book information, Guest Check Comments, knowledge of team members' abilities, labor goals, and FMS (computer system) recommended labor schedule to assist in scheduling the proper number of team members each shift to meet sales volume and labor hour guidelines. 7. Obtaining the RGM's approval of the schedule, then posting the final schedule in accordance with Daland Corporation's policies and procedures. F.Performs daily accounting procedures. This includes these processes: 1. At close of business day requests a sales report from the FMS computer to determine total sales entered into the cash drawers throughout the system. 2. Any cash paidouts or miscellaneous deposits from the day are verified with what is in the system. 3. Cash on hand is counted and reconciled against total sales. 4. Total deposit is calculated, and a deposit is prepared. 5. Dough waste and PPP waste is documented and calculated on the form provided and filed for use in forecasting future prep levels. 6. All gift checks are counted and verified against prior counts less current gift check sales on the Gift Check Tracking form. G.If requested by the RGM, performs weekly accounting procedures. This includes these processes: 1. Completing, as required, the Weekly Sales Analysis and analyzing it. 2. Completing the Weekly Inventory. 3. Completing the payroll functions. 4. Analyzing the Daily Business Summary Report to determine performance in key measurement areas. 5. Preparing the weekly packet for the home office, using the checklist provided to assure all required items are included. 6. Calling any needed FRS numbers or statistics to the District Manager. H.Meets all deadlines and assures that subordinates meet their deadlines. I.Manages all paperwork, documentation, written reports, etc. and assures these are always submitted on time and that they are accurate, complete and organized. J.Maintains and updates required files, manuals, and reports. NON-ESSENTIAL FUNCTIONS: The "non-essential" functions are routinely performed by the person holding the Shift Manager's position and they are essential to the effective operation of the restaurant. However, these functions are considered "non-essential" to the position. The Manager on Duty is then accountable for assuring the delegated functions are correctly performed. A.Receives and stores inventory items used in the unit. This involves these processes: 1. Checking in products as received off delivery vehicles to verify product quality and that amount charged for on the delivery receipt/packing slip is correct when compared to amount received. Signing the delivery receipt/packing slips for amount of goods received. 2. Using a two-wheeled hand truck, assists and oversees other employees in proper storage of products. Weight of items varies. Generally, more than one person is available to perform this task. 3. Entering on inventory screen of the computer the amount and cost of each product item received as noted on the delivery receipt/packing slip. MINIMUM QUALIFICATIONS/REQUIREMENTS: The following are the qualifications and minimum requirements necessary for a person to perform this job. A.Ability to work a minimum of three (3) days and at least 30 hours per week, but must be available to work more than 30 hours per week if necessary due to business necessity. In addition to having the flexibility to work a variety of shifts, including late nights and weekends. B.Valid driver's license, insurance and automobile. Position involves taking large amounts of cash receipts to the bank at different times of the day including at night. Banks are generally at a distance requiring a person to drive to the bank. Position may also need automobile to pick up product, make pizza deliveries, etc. C.Able and willing to travel. Position requires occasional travel for training, new store openings and meetings, which may be held at a distance from home not feasible to drive daily. Overnight stays at an out-of-town location may be required during the training sessions, new store opening, and meetings for up to one week at a time. D.Telephone (cellular or land line) at residence. There are circumstances that may arise at the restaurant of which the manager must be informed while off duty. E.Sufficient physical agility to perform the functions of the position. This includes these processes: 1. Sufficient physical strength to lift most items used in the operation of the restaurant. 2. Sufficient communication skills. Position involves communicating with team members, superiors and customers. 3. Ability to move at a fairly quick pace and to remain stationary for periods of six to eight hours at a time. The position requires person to perform all of the above at different times and intervals as needed by the realities of the environment and the position. F.Ability to maintain a state of self-composure under conditions of stress and anxiety. Position routinely involves stress resulting from work overload, role ambiguity, conflicting demands from various customers, and team members. Person in this position must be able to function effectively under these conditions. G.Previous experience with this Company as a Shift Manager/Leader; or previous restaurant management experience with another Company. H.Sufficient mental and cognitive ability to perform the calculations and fill in the sales and product tracking forms used by the Company. Estimate is that ability to read, write and perform arithmetic procedures at the 12th grade level will be sufficient. I.Ability to perform all of the duties of the hourly team members and supervisors under this person's supervision. As time and circumstances dictate the person in this position may have to assist or take over the duties of an hourly team member in order to expedite good customer service. Also necessary in order to train new team members in this function. J.Ability to communicate effectively with a large variety of persons with diverse backgrounds. Position is one where incumbent provides direction and supervision to a variety of subordinates with diverse levels of education, differences in ages, and experience. Must be able to express ideas and concepts to these persons to assure teamwork through organization and leadership. EQUIPMENT USED: Standard restaurant office equipment such as calculator, telephone, and computer. "Pizza Wheel". This is a device with a handle and a round stainless steel blade that is used to cut certain types of pizza dough crusts. "Rocker Knife". This is a device about two feet long with a stainless steel handle that extends across the top of a stainless steel blade fashioned in a curve. It is used to cut certain types of pizzas by placing on the pizza and rocking the blade across the pizza surface. "Vegetable Chopper". This is a hand operated mechanical device used to slice whole raw vegetables into smaller pieces for use on the make table. "Crock". A generic term used to describe a variety of containers used to hold food items served on a salad bar. Knives, spoons, spatulas and other common utensils. "Make Table". An open topped, refrigerated, compartmented table for the storage of food items used in the preparation of products for customer orders. Has doors which allow access to interior refrigerated section below the table top where additional food items are stored as back-up for the items stored on top of the table. "Cut Table". A stainless steel table where cooked pizzas are cut into slices and where other products are assembled prior to serving them to the customer. "Oven". A power driven device operating at high temperatures used to bake food products. "Automatic Dishwasher". A mechanical device consisting of: (1) a dirty dish/rinse table, used to rinse and prepare dishes for washing; (2) dishwasher compartment, where dishes are washed with hot water, soap, sanitizing chemical and pressurized water; and, (3) clean dish/drain table, where clean dishes drain, dry and are sorted for storage. "Dough Proofer". A metal cabinet heated to approximately 95 degrees Fahrenheit, in which panned dough is placed to obtain the correct rise in the dough. "Three Compartment Sink". A stainless steel sink, separated into three compartments used to wash, rinse and sanitize all kitchen tools, and smallwares not washed in the automatic dishwasher. "Pan Gripper". This is a mechanical device used to grip certain types of pizza pans for purposes of lifting or carrying when they have been heated to a high temperature. "Portion Cups". These are pre-measured cups used by Pizza Hut restaurants for portioning cheese and toppings for pizzas. "Scales". This is a small table model scale used to weigh and portion ingredients used in the recipes of various products. "Pan Separators". These are plastic items, of varying shape, diameter and circumference, used to separate pans filled with dough to protect the dough inside the pan from contamination and to allow pans to be stacked for storage. "Dough Perforator". This is a mechanical device consisting of a handle attached to a small wheeled drum that is dotted with metal protrusions. It is used to perforate certain types of dough prior to topping to prevent formation of bubbles during baking. "Cutting Board". This is a hard surface board, rectangular or square in shape, on which pizzas and other food products are cut. "Reach In". A refrigerated piece of equipment with doors which open to allow dough or pizza ingredients to be stored inside for easy access. "Scraper Block". A device with a stainless steel blade and a wooden handle in a rectangular shape used to cut dough for portioning, and scraping the make table/cut table surfaces off for cleaning. "Prep Table". A table about 34 to 36 inches high, with a stainless steel top. The table is used as a work surface for the preparation of many ingredient items used in the Pizza Hut. “Kitchen and Dining Utensils". Such as knives, spoons, spatulas, etc. "Plates, Bowls, Mugs, Tumblers". and other items to serve food and beverages to customers. "Spoon". A stainless steel device with a long handle and a curved end used for applying sauce to prepared dough. "Pan". A round metal device with a raised edge for holding dough prior to topping and baking. "Walk-in". A refrigerated compartment of sufficient size to allow the individual to actually walk into the refrigerated compartment to obtain or store perishable items. Compartment may be sufficiently cold to freeze items. "Freezer". A refrigerated box maintained at sufficient cold temperatures so as to freeze items stored inside. "Ice Machine". A device that automatically receives water, freezes it, and stores it as ice in an attached storage bin. "Soda Dispenser" (pop machine). A device that mixes syrup and carbonated water and dispenses carbonated soft beverage (soda, pop). "Point of Sale Computer". Electronic device used in tracking orders, inventory, payroll information. Contains cash drawer used to make change for customer transactions, track paidouts, delivery orders, dispatching. "FMS" Field Management System. Software used on the point of sale computer that provides management information necessary in managing the day to day operations of the restaurant. Miscellaneous equipment such as a telephone, carry-out boxes and bags, hand towels, etc. Serving tray, ticket book, bus tub, flatware and other small items. Note: Many restaurants have additional equipment such as beer boxes, spaghetti magic machine, etc. PLACES WHERE WORK IS PERFORMED: This work is performed on the employer's premises. Location of premises may vary throughout the employer's Company. This job description was developed by observing the work in process and from information provided by the management of Daland Corporation.

Job Description We are searching for friendly and energetic part -time & full-time Customer Service Team Members to join our Tim Hortons team at 1106 Main St, Corfu in Pembroke, NY on the morning shifts (6am-2pm) & (7am-3pm) including weekends. As a team member, your top priority is guest satisfaction. Whether you are the very first person our guests encounter, or you are producing quality food items that our guests have come to enjoy and love you will have the opportunity to deliver and create exceptional guest experiences. Your energy and passion for guest service are what make you a top team member in this fast-paced environment, while your ability to multi-task and communicate with your fellow team members will contribute to your success. In this position, delivering outstanding customer service will be your main objective. Additional responsibilities include processing food orders, cleaning public spaces, and preparing food and beverage orders. The ideal candidate will be friendly, with excellent communication and interpersonal skills. Job Description Hospitality & Customer Service: • Create a positive first impression by maintaining a clean and inviting dining room, parking lot, and wearing proper attire., • Ensure coffee and products are always fresh and accurate by following our REV procedures., • Deliver exceptional customer service through a friendly attitude, attentive behavior, and in-depth product knowledge., • Enhance the customer and employee experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You., • Use proper procedures to ensure accurate orders, such as repeating the customer's order and verifying what products are being delivered to each customer., • Greet customers promptly and warmly within 5 seconds at the front counter and drive-thru., • Maintain speed of service targets by working efficiently and meeting customers' needs. Restaurant Operations: • Adhere to all operational standards and guidelines for product preparation., • Prepare all products accurately by following the order monitor., • Communicate showcase and product needs to ensure availability for customers., • Regularly monitor and record temperatures of required products., • Keep the front counter and drive-thru area clean, organized, stocked, and ready for rush periods. Policies & Procedures: • Follow all restaurant policies, procedures, and standards., • Practice proper hand washing techniques and adhere to sanitation guidelines., • Complete all sanitation tasks as outlined. Health & Safety: • Work in compliance with occupational health and safety legislation., • Follow safe work practices and procedures., • Use required personal protective equipment., • Report any injuries, accidents, unsafe conditions, or contraventions of health and safety regulations promptly to the Restaurant Manager or Human Resources., • Operate equipment and machinery safely to ensure the well-being of everyone. Qualifications: • Excellent customer service skills with a friendly and welcoming attitude., • Ability to work in a fast-paced environment with a sense of urgency., • Strong communication and interpersonal skills., • Ability to work on a team and with multiple employees., • Attention to detail and ability to accurately process orders., • Willingness to assist with training new employees. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed in a busy quick food service restaurant, where employees are communicating frequently with customers and other employees. Employees in this role must be able to prepare a variety of food and beverage items and work with/train other employees. There are frequent interruptions, tasks, and position changes. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting with multiple employees and customers; to stand for prolonged periods of time; to stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight from <5 – 50 lbs.; to operate cash register system requiring repetitive hand movement and fine coordination including use of electronic devices; occasional exposure to cold/freezing below temperatures and high heat temperatures, and to verbally communicate to exchange information. Vision: See in the normal visual range with or without correction. Hearing: Hear in the normal audio range with or without correction. Ability to use and wear a headset for long period of time to take and process customer orders. Other: Regular and predictable attendance is an essential function of this job. This job description in no way states or implies that these are the only duties to be performed by this employee. The company maintains the right to add or change these duties of this position at any time. NOTE: By applying for this position, you acknowledge and understand the above job description. This job description in no way states or implies that these are the only duties to be performed by an employee in this role. It is not exhaustive and may be subject to change. The company reserves the right to assign additional duties and responsibilities as needed. Clark-Lumberg Associates LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description We are searching for friendly and energetic full-time & part -time Customer Service Team Members to join our Tim Hortons team at 1106 Main St, Corfu in Pembroke, NY on the Mid shifts (10am-6pm) & Evenings shifts (1pm-9pm) (3pm-9pm) or (5pm-9pm) including every weekend. As a team member, your top priority is guest satisfaction. Whether you are the very first person our guests encounter, or you are producing quality food items that our guests have come to enjoy and love you will have the opportunity to deliver and create exceptional guest experiences. Your energy and passion for guest service are what make you a top team member in this fast-paced environment, while your ability to multi-task and communicate with your fellow team members will contribute to your success. In this position, delivering outstanding customer service will be your main objective. Additional responsibilities include processing food orders, cleaning public spaces, and preparing food and beverage orders. The ideal candidate will be friendly, with excellent communication and interpersonal skills. Job Description Hospitality & Customer Service: • Create a positive first impression by maintaining a clean and inviting dining room, parking lot, and wearing proper attire., • Ensure coffee and products are always fresh and accurate by following our REV procedures., • Deliver exceptional customer service through a friendly attitude, attentive behavior, and in-depth product knowledge., • Enhance the customer and employee experience by following the S.E.T. Principles: Smile, Eye Contact, Thank You., • Use proper procedures to ensure accurate orders, such as repeating the customer's order and verifying what products are being delivered to each customer., • Greet customers promptly and warmly within 5 seconds at the front counter and drive-thru., • Maintain speed of service targets by working efficiently and meeting customers' needs. Restaurant Operations: • Adhere to all operational standards and guidelines for product preparation., • Prepare all products accurately by following the order monitor., • Communicate showcase and product needs to ensure availability for customers., • Regularly monitor and record temperatures of required products., • Keep the front counter and drive-thru area clean, organized, stocked, and ready for rush periods. Policies & Procedures: • Follow all restaurant policies, procedures, and standards., • Practice proper hand washing techniques and adhere to sanitation guidelines., • Complete all sanitation tasks as outlined. Health & Safety: • Work in compliance with occupational health and safety legislation., • Follow safe work practices and procedures., • Use required personal protective equipment., • Report any injuries, accidents, unsafe conditions, or contraventions of health and safety regulations promptly to the Restaurant Manager or Human Resources., • Operate equipment and machinery safely to ensure the well-being of everyone. Qualifications: • Excellent customer service skills with a friendly and welcoming attitude., • Ability to work in a fast-paced environment with a sense of urgency., • Strong communication and interpersonal skills., • Ability to work on a team and with multiple employees., • Attention to detail and ability to accurately process orders., • Willingness to assist with training new employees. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed in a busy quick food service restaurant, where employees are communicating frequently with customers and other employees. Employees in this role must be able to prepare a variety of food and beverage items and work with/train other employees. There are frequent interruptions, tasks, and position changes. Physical: Primary functions require sufficient physical ability and mobility to work in a restaurant setting with multiple employees and customers; to stand for prolonged periods of time; to stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to moderate amounts of weight from <5 – 50 lbs.; to operate cash register system requiring repetitive hand movement and fine coordination including use of electronic devices; occasional exposure to cold/freezing below temperatures and high heat temperatures, and to verbally communicate to exchange information. Vision: See in the normal visual range with or without correction. Hearing: Hear in the normal audio range with or without correction. Ability to use and wear a headset for long period of time to take and process customer orders. Other: Regular and predictable attendance is an essential function of this job. This job description in no way states or implies that these are the only duties to be performed by this employee. The company maintains the right to add or change these duties of this position at any time. NOTE: By applying for this position, you acknowledge and understand the above job description. This job description in no way states or implies that these are the only duties to be performed by an employee in this role. It is not exhaustive and may be subject to change. The company reserves the right to assign additional duties and responsibilities as needed. Clark-Lumberg Associates LLC provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

Job Description Chautauqua Institution owns and operates the Chautauqua Hotel Company, a historic full-service comprehensive hotel that has 150 rooms for guests. The Athenaeum Hotel houses the Heirloom Restaurant, and the Lobby Lounge. The Athenaeum Hotel is open from late April through October for conferences and events. The Hotel is in full operation during the Chautauqua Institution summer season, from late June through late August. About Your Compensation Compensation for this position starts at $16.00/Hour and, with demonstrated experience and qualifications, candidates may earn up to $18.00/Hour. About Your Work Day • Cleaning and other general work inside and outside the Hotel., • Provides guest services deliveries., • Assists room attendants with stocking carts and closets and removing linen from rooms and hallways., • Deep cleaning projects or other job duties as assigned by the Executive Housekeeper., • Report maintenance issues, property damages, or safety concerns to the supervisor for resolution., • Follow outlined procedures to report/log lost guest items for prompt return., • Adhere to procedures for the use of chemical cleaners to maintain safety standards and prevent damage., • Comply with OSHA’s Blood Borne Pathogen and Hazard Communication/Safety Data Standards, including proper use of protective equipment when cleaning up potentially infectious materials and/or using cleaning chemicals., • Interact positively with guests, anticipate needs, and respond promptly to answer questions or resolve concerns., • Establish and maintain cooperative, productive working relationships with team members., • Maintain regular communication with the Executive Housekeeper, Housekeeping Supervisors, Front Desk Manager, and/or Front Desk regarding the status of hotel rooms., • Actively participate in team meetings and training/development programs, including sharing expertise with new hires. Chautauqua Institution’s Referral Bonus Program is a talent solution to recruit, develop, and retain a diverse workforce that encompasses all the skills and experience necessary to deliver on our goals and objectives. Chautauqua Institution will provide a $500 referral bonus (less taxes) for active employees referring a new candidate who is hired and remains employed for at least 90-days from the first physical date of work. In the case of seasonal positions working less than 6-months, the new candidate must remain actively employed for at least 30-days from the first physical date of work and until the closing date of the season. The closing date of the season is the last Sunday in August. About Your Schedule Chautauqua Institution and Chautauqua Hotel Company offer flexible schedules, full and part-time, for seasonal employment during summer operations starting annually each June and concluding in August. Seasonal employment may be available earlier (pre-season) and beyond season (post-season) based on business needs and candidate availability. Schedules typically include evenings, weekends, and/or holidays as a requirement. While you will confirm your final schedule with management at the time of an interview and offer of employment, you should generally anticipate the following schedule options for this position: Average scheduled working hours are flexible based on availability, can be up to 40 hours per week. Work hours may vary, general shifts include 8am-4pm or 2pm-10pm. Scheduled hours will include evenings, weekends, and holidays based on business needs. About Living on the Grounds No employer-provided housing is available for this position. Applicants should plan to secure independent housing or reside within a commutable distance. About Chautauqua Institution Chautauqua Institution is a not-for-profit global convener of dialogue on the most significant issues of the day through engagement across four pillars of the arts, education, religion, and recreation. The Chautauqua community is located on the shores of Chautauqua Lake in southwestern New York State and comes alive each summer with a unique mix of visual and performing arts, lectures, interfaith worship/programs, and recreational activities. Chautauqua Institution owns and operates Chautauqua Hotel Company, a comprehensive hotel, food & beverage, conferencing, and events organization. Discovering Your Chautauqua Experience There are countless ways that our talent will engage with our mission, vision, and diverse communities, and you are invited to immerse yourself in our programming as a gateway to this experience. Employees will receive a traditional Chautauqua gate pass, free of cost, which provides access to many of our programs at the Amphitheater. Our Commitment to IDEA Chautauqua Institution values Inclusion, Diversity, Equity, and Accessibility (IDEA) as a priority in our strategic plan, 150 Forward. One of our five core values is “The dignity and contributions of all people.” We are committed to creating conditions where everyone can engage as complete and valued participants in the Chautauqua experience. The Institution is an equal opportunity employer committed to equitable and inclusive hiring practices. Applicants and employees will not be discriminated against based on any status protected under federal, state, or local law. We especially welcome applications from those who can demonstrate experience, engagement, and professional expertise in IDEA. Joining Our Talent Community Join our talent community online at CHQ.org/employment. You are encouraged to learn more about Chautauqua Institution at CHQ.org and view the 150 Forward Strategic Plan at 150fwd.CHQ.org.

In most jobs, everyone doesn’t spontaneously erupt into applause and start raining down high-fives. At Buffalo Wild Wings, that’s just a Thursday night. This is the place to start the next phase of your restaurant management career. Whether you grow in our system here or your game-plan takes you elsewhere, we want you to have an experience that lasts a lifetime. GAME TIME ENERGY, LIFETIME EXPERIENCE You will create legendary experiences for guests and team members through the management of the Heart-of-House (HOH) as the Kitchen Manager. You will oversee the execution and performance of the HOH and will provide direction and supervision for all HOH team members. HOME OF THE GREATEST OF ALL TIMES Buffalo Wild Wings fuels moments worth sharing – for our guests and for our team members. And, when that means access to all these benefits – well, that’s just another day at the office. * Weekly Pay * Bonus Program* * Free Shift Meals & Discounted Meals* * Best in Class Training & Continuous Learning * Advancement Opportunities * Paid Time Off* * 401(k) Retirement Plan* * Tuition Benefits* * Medical, Dental and Vision* * Champions of Hope* * Cash Referral Program * Journey Wellbeing Support Tool * PerkSpot Discount Program * Recognition Program * Slip Resistant Shoes Programs * Community & Charitable Involvement * Igniting Dreams Grant Program * Training Contests YOU GOT THIS * Preferably, you have 2 years of restaurant, bar, or kitchen management experience. * You have a general knowledge of labor laws, health codes, safe food handling and sanitation, responsible alcohol service, safety and security systems and procedures, and computer operations. * You have a passion for training and developing your team. Not sure if your experience aligns? We encourage you to apply. Sports-lover or not, all backgrounds are welcome here. Buffalo Wild Wings, Inc. is an equal opportunity employer. *Subject to availability and certain eligibility requirements. Pay: $17.60 - $26.40 per hour The base hourly pay range above represents the low and high end of the pay range for this position. Actual placement within this range will vary based on various factors including but not limited to experience, education, training, and location. Hourly rates may vary based on state/local minimum wage requirements. Hourly team members will be eligible for overtime in accordance with applicable law and Inspire Brands policy.

Job Description Position Title: Chef Manager Pay Grade: 11 Salary: 80,000-85,000 Our Passion is Food! At Bon Appetit Management Company we are committed to two things, great food and outstanding service! At Bon Appetit you won't find our managers referring to a corporate recipe book or our chefs microwaving the lunch special. We do not have standardized recipes or central commissaries, instead, our chefs and managers are expected to stay abreast of current culinary trends and bring cutting edge food into their cafes. We are a restaurant company that operates in contract food service. That means you will have the freedom to be creative, take risks, and truly shine. We are committed to our staff growing, trying new things, and learning all that they can. Our rapid growth and breadth of accounts translates into exciting opportunities for our people! Job Summary In this role you will supervise and participate in food preparation and quality, physical maintenance and inventory functions to ensure high quality standards, safety, and revenue goals are met. Key Responsibilities: • Assists in the creation and recommends menu changes, • Recommends and implements procedural/production changes, • Assures compliance with all sanitation Serve-Safe and safety requirements, • Performs culinary management of food service operation to include inventory, ordering and receiving, • Demonstrates proficiency in menu development, cost controls, and purchasing and inventory with a focus on sourcing and utilizing local food products, • Performs other duties as assigned Qualifications: • Culinary Degree Required, Associates Degree Preferred, • 1-3 years of relevant culinary experience preferred, • High volume production and catering experience, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Desire to work with an industry leader preferred Apply to Bon Appetit today! Bon Appetit is a member of Compass Group USA. Click here to Learn More about the Compass Story Associates at Bon Appetit are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Applications are accepted on an ongoing basis, • Paid Parental Leave Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Bon Appetit maintains a drug-free workplace.

Job Description Overview Opportunity: Breakfast Attendant Prepare breakfast bar for hotel guests while greeting and servicing them in a friendly manner consistent with brand and/or hotel and sustainability standards. Your Growth Path Restaurant Server or Guest Service Agent – Restaurant Supervisor or Front Desk Manager. Your Focus • Carry food, dishes, trays, or silverware from pantry to serving counters., • Set up attractive food displays and maintain cleanliness to ensure food safety., • Wipe tables or seats with dampened cloths., • Scrape and stack dirty dishes and carry dishes and other tableware to kitchens for cleaning., • Clean up spilled food, drink or broken dishes and remove trash., • Maintain adequate supplies of items such as clean glassware, dishes, or trays., • Fill beverage and ice dispensers., • Stock cabinets or serving areas with condiments and refill condiment containers., • Locate and provide items requested by guests., • Clean and polish counters, shelves, walls, furniture, or equipment in pantry or breakfast area and mop or vacuum floors., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow sustainability guidelines and practices related to HHM’s EarthView program, • Practice safe work habits and use required safety equipment., • Ensure overall guest satisfaction., • High School diploma or equivalent preferred., • Food sanitation certification a plus and required within 90 days of employment., • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may include working on holidays and weekends. People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It

Job Description WAITSTAFF/SERVER JOB DESCRIPTION Position Summary The Waiter/Server position at Villa Roma Resort is responsible for providing exceptional dining service to guests while maintaining the highest standards of professionalism and efficiency. This role requires strong attention to detail, excellent communication skills, and the ability to work effectively in a fast-paced environment. The position demands comprehensive knowledge of menu offerings, service standards, and health regulations to ensure outstanding guest satisfaction. Hourly, Non-Exempt Pay Range: $10.70 plus tips Reports to: Restaurant Manager Essential Functions and Responsibilities Guest Service Operations • Greet and seat guests promptly and professionally, • Present menus and provide detailed information about menu items, • Take accurate food and beverage orders, • Serve food and beverages according to established standards, • Monitor guest satisfaction throughout the dining experience, • Process guest payments and handle cash/credit transactions, • Respond professionally to guest requests and concerns Food Service Management • Maintain knowledge of all menu items, specials, and pricing, • Ensure proper food presentation before service, • Monitor food temperature and quality, • Coordinate timing of courses with kitchen staff, • Process orders through POS system accurately, • Maintain cleanliness of service areas, • Follow all food safety and sanitation procedures Administrative Duties • Complete opening and closing checklists, • Maintain accurate cash handling procedures, • Prepare end-of-shift reports, if any, • Record guest preferences and special requests, • Participate in pre-shift meetings, • Assist with inventory counts as needed, • Document any incidents or concerns Team Collaboration • Coordinate with kitchen staff on timing and special requests, • Work with bussers to maintain table readiness, • Support other servers during peak periods, • Communicate effectively with hosts and management, • Assist in training new staff members Required Qualifications • High school diploma or equivalent, • Basic math and computer skills, • Strong verbal communication abilities, • Physical stamina for extended periods of standing/walking, • Ability to carry trays weighing up to 30 pounds, • Availability to work evenings, weekends, and holidays Preferred Qualifications • Previous serving experience: 1 year, • Knowledge of POS systems, • Food safety certification, • Wine and beverage service experience, • Experience in fine dining environment Physical Requirements • Extended periods of standing and walking, • Frequent bending and reaching, • Ability to lift and carry up to 30 pounds, • Manual dexterity for carrying plates and trays, • Clear speaking voice for guest interaction Working Conditions • Fast-paced restaurant environment, • Variable temperature conditions, • High-volume guest interaction, • Evening and weekend shifts required, • Holiday scheduling required Schedule Options • Full-time and part-time positions, • Lunch and dinner shifts, • Weekend availability required, • Holiday rotation mandatory, • Flexible scheduling needed Key Competencies • Guest service excellence, • Attention to detail, • Team collaboration, • Time management, • Problem-solving ability, • Multi-tasking capability, • Menu knowledge retention, • Cash handling accuracy

Job Description Sous Chef at WS New York WS New York, is a multi-level restaurant and bar, serving Contemporary American cuisine showcasing innovative and quality offerings. Join our team as a Sous Chef and bring your leadership and teamwork experience to a clean and professional work environment. Qualified individuals should possess a strong attention to detail, organization and cleanliness. You will be working with a top-tier team in a professional and creative environment. This position is ideal for someone with the desire to be a part of a new restaurant group with ambitions for growth and job advancement in the F&B industry. Responsibilities: • Plans, organizes, schedules, reviews and evaluates the work of assigned staff., • Assists with training and continuing education of staff as directed by the Executive Chef and Chef de Cuisine., • Meets with the chefs and kitchen team to ensure smooth running of all kitchen activities, goals, and operations., • Ensures that each dish leaving the kitchen is checked for quality, quantity, presentation and correct temperature., • Actively participates in the positive relationship between FOH, Bar and BOH teams by maintaining steady stream of communication with entire leadership team and staff., • Ensures that staff is trained in all aspects of kitchen operations, equipment utilization, safety procedures, portion control and correct plating and presentation., • Assists in development and creation of menus to continuously improve The WS New York offerings., • Assist with the establishment and maintenance of working budget and adherence to food cost goals set by Executive Chef and Chef de Cuisine., • Participate in management meeting with FOH leaders to discuss service goals, PON Guest (People of note), menu changes, and unusual guest requests or dietary restrictions., • Communicate and explain clearly the expectations of WS New York and the quality standards., • Audit kitchen space for compliance of health department requirements of food safety and staff hygiene., • Follow and enforce all guidelines in the WS New York Kitchen Manual., • Inspects line stations, facilities, ingredients, and all dish components for quality assurance before and during service to ensure a successful execution of the menu., • Creates cooking instructions and plans for Tournants., • Supervise the storage of perishable and nonperishable ingredients to comply fully with health department requirements and company standards of labeling, time, and temperature., • Ensure adherence to safety and emergency procedures to protect staff, guests, and property., • Report any maintenance deficiencies in a quick and timely way., • Resolve guest complaints/queries satisfactorily., • Maintain thorough understanding of industry and stays abreast of industry trends., • Demonstrate courteous and cooperative behavior when interacting with public and staff; acts in a manner that promotes a harmonious and effective workplace environment., • Ensure that The WS New York brand and standards are always met., • Coach and develops Chef de Parties as cooks and train them at their stations., • Expedites food and step in for Kitchen Manager as needed, • Receive and accounts for goods coming into the kitchen., • Maintain positive relationship with vendors., • Leads kitchen staff in inventory, ordering, and stocking of necessary ingredients., • Leads and organize regular deep cleaning and maintenance of kitchen areas and equipment., • 2+ years of Sous chef experience in a Fine Dining and/or high-volume establishment, • Knowledge of best practices for training kitchen staff, • Understanding of various cooking methods, ingredients, procedures and equipment’s., • Positive attitude, a sense of responsibility and ownership of the position, • Detail-oriented with strong communication skills, • Team-oriented with a strong sense of punctuality and reliability, • Demonstrate a sense of urgency and strong work ethic in order to keep up with high volume, • Act as a dynamic and motivated individual who understands the WS New York vision and execute it consistently to the highest level, • Demonstrate the culture that WS New York will be a respectful environment of equality and non-discrimination, • Be able to lift and carry at least 50 pounds, • Be comfortable with repetitive motions (such as walking, bending and standing) for long periods of time, • 2 years fine dining and restaurant experience is a plus, • Attention to detail WS New York provides equal employment opportunities (EEO) to all applicants for employment without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, genetic information, marital status, amnesty, or status as a covered veteran in accordance with applicable federal, state, and local laws.

Job DescriptionDescription: Summary Direct flow of service and ensure guest satisfaction. Supervise, train and schedule all floor staff. Confirm with food preparation and other personnel to plan menus and other related activities. Contribute to the evolution of service, position in the market, and standard of excellence. Essential Functions • Interview, hire, evaluate, reward, and discipline market FOH personnel., • Orient, motivate, train, and educate all FOH personnel in Restaurant policies, procedures, and rules, • Schedule appropriately for the Restaurant in the absence of General Manager, • Effectively supervise floor staff to ensure professional service and guest satisfaction during hours of operation., • Oversee all FOH supplies and hard goods orders ensuring that the Restaurant is stocked appropriately for the time of year and advise General Manager on any ordering needs, • Educate FOH personnel in product awareness and cultivate long-term service knowledge., • Build rapport with Restaurant guests and ensure an enjoyable and memorable experience., • Ensure that all Restaurant signage is accurate and in keeping with the theme of Restaurant, • Responsible for keeping all signage up to date, • Conduct end of week inventories accurately and timely for beverage program, • Responsible for accurately reporting payroll on a daily basis, • Responsible for the end of night closeout and cash drop, • Maintain the Aloha database with accurate items and prices, • Maintain employee files., • Perform all daily tasks as indicated on opening and closing checklists, • Ultimately responsible for cleanliness and repair of Restaurant and office., • Attend and contribute to weekly director meetings., • Work closely and with all management staff., • Foster a culture in which customer satisfaction is the primary concern., • Establish open lines of communication between FOH and BOH at all times., • Establish role as a spokesperson for the Restaurant within the community and with Restaurant’s guests., • Become entrepreneurial in all endeavors with a view to increasing sales and guest satisfaction, • Maintain knowledge of local competition and general industry trends., • Ensure adherence to all budget line items Requirements: Education: Must have at least a high school diploma or GED Experience: Previous F&B experience is required with at least 2 years of Assistant Manager experience or above. Technical Skills and Knowledge of Job: • Have managed and purchased liquor in NYC before., • Ability to work well under pressure and be self-motivated., • Good organizational, time management and sales skills. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to: • Able to work standing up and walking during the entire shift. Certain locations require employees to work 10 consecutive hours or more per day., • Able to continuously reach, carry, lift, bend, stoop and wipe, • Pulling and pushing up to 50 pounds, • Common hazards include but are not limited to burns, falls, slipping, tripping and cuts., • Personal hygiene is a must plus frequent washing of hands is required, • Must be of legal age to serve alcohol

Job Description The NoMo SoHo is seeking an experienced Sales Manager. Under new ownership and slated for renovation in 2027, this is a fantastic opportunity to reestablish reputation and set a new course for NoMo SoHo. The Sales Manager will support the business plan with effective strategies through direct sales, digital marketing and revenue management. This person will ensure effective internal and external communications with clients, potential customers, and ownership. Why NoMo SoHo, NYC Offering a stylish and modern hospitality experience, NoMo SoHo is a 264-room boutique hotel located in the heart of Manhattan’s SoHo neighborhood. Known for its distinctive design, popular restaurant and bar, 26th floor Penthouse and terrace, and unique art-infused meeting spaces, NoMo SoHo is a key player in New York’s highly competitive hotel landscape, attracting a diverse mix of leisure and business travelers from around the world. As the tallest free-standing building in the neighborhood, panoramas of Manhattan come standard with every stay. NoMo SoHo offers an unmatched perspective with sweeping 360-degree skyline views, delivering a truly elevated guest experience. This on-site position reports directly to the Director of Sales & Marketing (DOSM), with oversight from hotel General Manager. We are committed to providing you with: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members ESSENTIAL JOB FUNCTIONS: • Develop and execute sales strategies to increase room revenue, group bookings, and event sales, • Identify, prospect, and secure new corporate, group, and leisure accounts, • Maintain and grow relationships with existing clients through regular communication and site visits, • Prepare and negotiate contracts, rates, and proposals in line with hotel policies, • Conduct hotel tours for prospective clients and event planners, • Collaborate with marketing, revenue management, and operations teams to align sales efforts, • Monitor market trends, competitor activity, and pricing strategies, • Achieve or exceed monthly and annual sales targets, • Attend trade shows, networking events, and industry functions as required, • 2 years prior Hotels sales experience, • Proven experience in hotel sales, hospitality sales, or a related role, • Self-starter, Strong negotiation, communication, and presentation skills, • Excellent relationship-building and customer service abilities, • Ability to work independently and manage multiple accounts simultaneously, • Proficiency in sales systems (Delphi), hotel PMS, and Microsoft Office, • Knowledge of local market dynamics and hospitality trends, • Must have the ability to communicate in English, • Must be willing to “pitch-in” and help co- workers with their job duties and be a team player For applicants in NYC, the anticipated compensation range is $36.05 to $40.86 per hour ($75,000 to $85,000 annually), depending on factors such as experience, education, and work location. Crescent Hotels & Resorts is a multi-state employer, and salary ranges may vary for positions in other states.

Job Description Overview We are seeking a dedicated and experienced Restaurant Service Manager to lead our Day-to-Day Service and Operations. The ideal candidate will possess a strong background in Hospitality and Management, with a focus on delivering exceptional Customer Service. As the Service Manager, you will oversee daily operations, manage staff, and ensure that all service requests are handled efficiently and effectively. Your leadership will be crucial in maintaining high standards of quality and safety while fostering a positive work environment. Responsibilities • Oversee the daily operations of the restaurant, ensuring efficient workflow and team productivity., • Manage and train service staff, including bussers, servers and bartenders, to uphold our quality standards and maintain quality and consistency., • Address any customer needs and provide expert solutions., • Conduct daily walk thru and pre-shift meetings., • Perform end of shift walk-thru and shift close meetings., • Corrective action/on the spot coaching of Service Team., • Collaborate with service teams to promote incredible service and enhance customer satisfaction., • Manage all reservations for the restaurant and training the service staff to properly make reservations., • Proven experience in hospitality management or a similar role., • Strong knowledge of customer service and team management., • Experienced in Serving and Bartending., • Excellent leadership skills with the ability to motivate and manage a diverse team., • Exceptional communication skills for effective interaction with customers and staff., • Problem-solving mindset with a focus on delivering high-quality results., • NYC Dept. of Health Food Handlers, • TIPS CertifiedCompany DescriptionFresco's are Gay-Owned & Operated Mexican-Fusion Restaurants that pride ourselves with being an Inclusive & Safe Space for everyone from Staff to Guest. We foster a Family-Like environment and we strive and enjoy creating memorable experiences for our guest and building relationships with our community. A fun and energetic place, where everyone works as a team to accomplish our goals and mission. If this sounds like somewhere you want to work, send your resume to to schedule an interview - We look forward to meeting you!! Salary is competitive and commensurated with experience (40k - 55k plus some benefits) We are looking for enthusiastic, dependable and adaptable team players that want to contribute in an environment where their efforts will be appreciated. You must understand your role to entertain and deliver a personalized and fun atmosphere. - Help us create memorable experiences for our guests!Fresco's are Gay-Owned & Operated Mexican-Fusion Restaurants that pride ourselves with being an Inclusive & Safe Space for everyone from Staff to Guest.\r\n\r\nWe foster a Family-Like environment and we strive and enjoy creating memorable experiences for our guest and building relationships with our community.\r\n\r\nA fun and energetic place, where everyone works as a team to accomplish our goals and mission.\r\n\r\nIf this sounds like somewhere you want to work, send your resume to to schedule an interview - We look forward to meeting you!!\r\n\r\nSalary is competitive and commensurated with experience (40k - 55k plus some benefits)\r\n\r\nWe are looking for enthusiastic, dependable and adaptable team players that want to contribute in an environment where their efforts will be appreciated. You must understand your role to entertain and deliver a personalized and fun atmosphere. - Help us create memorable experiences for our guests!

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a talented, organized, and experienced Chef de Cuisine to lead our kitchen operations at Wollman Rink and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency. ResponsibilitiesCulinary Excellence & Kitchen Operations • Ensure the timely preparation, freshness, quality, and consistency of all dishes served., • Maintain high standards for food presentation, plating, and execution across all services., • Assist with menu development, recipe creation, and seasonal culinary initiatives., • Monitor kitchen operations to ensure efficiency, organization, and smooth daily service. Leadership & Team Development, • Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment., • Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers., • Coordinate staff schedules, assignments, and daily workflow to meet operational needs., • Establish and maintain performance standards that promote accountability, consistency, and teamwork. Food Safety & Sanitation, • Maintain strict compliance with all food safety, sanitation, and health department regulations., • Implement and enforce hygiene, cleanliness, and workplace safety procedures., • Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency. Inventory, Purchasing & Administrative Management, • Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment., • Submit purchase orders and maintain accurate inventory and cost controls., • Purchase products from company-approved vendors while ensuring quality and budget expectations are met., • Support operational and financial goals through effective labor and resource management. Collaboration & Guest Experience, • Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution., • Address guest or client concerns related to food quality and service in a professional and timely manner., • Continuously seek feedback to improve culinary offerings and the overall guest experience. Qualifications, • Minimum of 2 years of restaurant management experience in a high-volume hospitality environment., • Strong culinary background with professional references required., • Knowledge of food safety, sanitation standards, and kitchen operations best practices., • Proficiency in Microsoft Office, including Microsoft Excel., • Strong leadership, coaching, and team development skills., • Excellent organizational, multitasking, and problem-solving abilities., • Ability to communicate and collaborate effectively with kitchen, service, and leadership teams., • Professional demeanor with a positive attitude and strong work ethic. Position Type: Full-Time, On-Site Base salary: $85,000 – $90,000 year, based on experience Benefits: PTO, 401(k), medical, dental, and vision insurance, transit benefits, paid safe and sick leave, and an FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performance is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on their ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description Pay Grade: 11 Salary: $60,000.00 - $65,000.00 Other Forms of Compensation: With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence. With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions. Job Summary Job Summary: This is a Great Opportunity to join a great company. We are seeking a growth minded Chef Manager for our growing business. In this role you will be responsible for the success of both the culinary and food service operation. Key Responsibilities: • Full culinary management of food service operation to include inventory, ordering and receiving, • Knowledge of P&L accountability and contract-managed service experience is desirable, • Proficient in menu development, cost controls, purchasing and inventory with a focus on sourcing and utilizing local food products, • Must have a working knowledge of HACCP, • Three years of culinary management experience in contract foodservice, fine dining setting, or restaurant with inventory and purchasing knowledge and control, • Extensive knowledge of food and catering trends with a focus on quality, production, sanitation, food cost controls, and presentation, • Experience with exposition cooking needed, • Knowledge of P&L accountability and contract-managed service experience is desirable, • ServSafe certified is a plus Apply to CCL today! CCL is a member of Compass Group USA Click here to Learn More about the Compass Story Associates at CCL are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Flexible Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. We encourage applicants with a criminal history (and driving history) to apply. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. CCL maintains a drug-free workplace. Req ID: 1524996 Morrison Living LYN PELLEGRINI [[req_classification]]

Job Description We are seeking an experienced and motivated Kitchen Manager to oversee the daily BOH operations of a fast-paced pizzeria in New City. The Kitchen Manager is responsible for maintaining food quality standards, managing staff, and driving profitability. This role requires strong leadership, operational expertise, and a passion for hospitality and great pizza. Key Responsibilities Oversee all day-to-day operations of the BOH in a pizzeria Recruit, hire, train, schedule, and supervise staff members. Ensure excellent customer service and resolve customer concerns promptly and professionally. Maintain high standards for food quality, safety, and cleanliness in compliance with NYC health regulations. Manage inventory, food costs, and supplier relationships. Monitor financial performance including sales, labor costs, and profitability. Implement operational policies and procedures to improve efficiency. Coordinate opening and closing procedures and ensure security of the premises. Foster a positive and productive work environment. Qualifications 3+ years of restaurant management experience. Strong leadership and team-management skills. Full P&L accountability Knowledge of food safety regulations and restaurant compliance standards. Experience with POS systems and restaurant management software. Ability to manage budgets, labor costs, and inventory. Excellent communication and problem-solving skills. Ability to work flexible hours including evenings, weekends, and holidays. Preferred Qualifications Experience managing a high-volume pizzeria. Knowledge of New York-style pizza operations. Bilingual (English/Spanish or English/Italian) is a plus. COMPENSATION AND BENEFITS: Competitive salary based on experience. Performance-based bonuses. Profit sharing Paid time off. Employee meals and discounts. Huge opportunities for career growth.

Job DescriptionSummary The Franchise Support Manager is responsible for driving regional sales growth, ensuring operational excellence, and supporting franchise partners. This role focuses on managing relationships with franchisees and retail partners while maintaining high standards in product quality, compliance, and overall performance. Responsibilities • Drive top-line sales growth across assigned region through same-store sales increases and operational improvements, • Support and manage franchisees to ensure compliance with operational standards, product quality, and merchandising, • Conduct regular store visits and audits to evaluate performance, product presentation, and contract compliance, • Build and maintain strong relationships with retail partners to ensure long-term partnerships, • Train and coach new and existing staff on products, procedures, and best practices, • Monitor and enforce food safety standards, licensing, and regulatory compliance (HACCP, health permits, etc.), • Identify and resolve operational issues, including non-compliance and performance gaps, • Analyze market trends, competitor activity, and pricing to support business strategy, • Assist with new store openings and site development initiatives, • Travel within region (50–75%) to support operations and franchise partnersQualifications, • High School Diploma required; Bachelor’s Degree preferred, • Culinary or sushi experience strongly preferred, • Franchise or multi-unit restaurant operations experience preferred, • Minimum 2+ years of multi-unit or restaurant management experience, • Strong knowledge of food safety standards (HACCP, ServSafe preferred), • Proven leadership, coaching, and relationship-building skills, • Strong analytical, problem-solving, and decision-making abilities, • Excellent communication and interpersonal skills, • Ability to manage multiple priorities in a fast-paced, field-based environment, • High sense of urgency, accountability, and results-driven mindset, • Willingness to travel frequently within assigned region

Job Description Kitchen Manager Job Summary Our restaurant is looking for an experienced Kitchen Manager to help oversee daily operations. In this role, you oversee the kitchen and other back-of-house staff. As part of your staff management responsibilities, you hire and train new employees, complete the weekly schedule, and ensure compliance with food safety regulations. You also place food and beverage orders, working with staff to reduce food waste. Applicants must have experience working in a high-volume kitchen, preferably in a fine dining environment. Applicants with bilingual communication skills are strongly preferred. Kitchen Manager Duties and Responsibilities • Hire and train kitchen employees, • Oversee schedule of kitchen employees, • Help oversee daily restaurant operations, • Manage food inventory, placing food and beverage orders as needed, • Work with staff to reduce food waste, • Culinary degree or training a plus, • Experience working in a high-volume restaurant kitchen is required, • Prior restaurant management roles preferred, • Bilingual communication skills strongly preferred (English/Spanish), • Organizational and time management skills

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 As an integral part of the Corporate Product Team, the Head of Produce & Dairy manages the success of Eataly North America’s buying categories – produce and dairy - through executing procurement strategy, assisting in selecting the product offerings, overseeing catalog development and maintenance, inventory and forecasting management, building producer and vendor relationships, identifying product opportunities, market trends, and ensuring product assortment is in line with sales and margin goals. This position is based in New York, NY. Reports to the Director of Fresh Products, manages the category manager(s) assigned to produce and dairy and works closely with adjacent fellow senior buyers and other corporate and in-store departments. • Oversees the day-to-day procurement strategies and tasks across the categories produce and dairy, • Sources, negotiates costing, develops supply chain, and executes of product curation for all Eataly North America locations across retail and foodservice for assigned categories, • Manages Category Manager(s) to develop and analyze buying catalog, maintain assortment, and routinely monitor quoted pricing, margin analysis and performance by category, • Maintains relationships with vendor and producer partners, negotiates contracts and researches new supply chain opportunities, • Works closely with the Director of Fresh on new product brands, partnerships, and overall catalog assortment goals, • Researches opportunities for cost savings, product innovation, supply chain consolidation, SKU rationalization, and market pricing optimization, • Evaluates and audits key suppliers on a regular basis to meet purchasing goals, • Strategizes and executes new product launches, annual promotions, and activations tied to producer agreements, • Works closely with the Training and Operations team to hold retail teams accountable to merchandising and assortment standards by category, • Works closely with R&D and Culinary team to identify high quality offering ingredients, seasonal products and cost-efficient solutions for Restaurant and QSR operations, aiming at cost and labor efficiency, • Collaborates and works cross functionally with other corporate teams, including Marketing, Graphics, Accounting, Finance, HR/Training, • Collaborates and works cross functionally with Retail Managers, Fresh Market Managers, and Department Managers on projects defined by the Product Team and store leadership, • Supports and positively influences Product Team financial goals, product mix, business relationships, and operational innovation needs, • Plays a key role in curating selection for new markets and supporting new store openings, • Completes special projects on an ad-hoc basis, • Performs other duties as required or assignedQualifications, • Bachelor’s Degree, • Minimum of five years of experience in purchasing, or related category management roles, • Strong focus on produce and dairy purchasing, encompassing the entire product lifecycle including but not limited to sourcing, negotiation, vendor and supply chain development, product catalog maintenance, inventory management and optimization, forecasting, and KPI, margin and COGS parameters, • In-depth knowledge of produce and dairy markets, including seasonality and sourcing practices, • Strong data and analytical skills. Solid working knowledge of Microsoft Office Suite. Strategic mindset with attention to detail, • Outstanding leadership, organizational, negotiation, and problem-solving skills, • Excellent communication, motivation, and team-building skills Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401k with company match, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description Chef de Cuisine [Assistant General Manager] COMPENSATION: Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day As Chef De Cuisine, you are responsible for all culinary oversight in our scratch-based kitchen operation. You serve as the culinary nuts-and-bolts in our restaurants while managing and staying accountable for your team of culinarians. As an extremely efficient individual with a passion for executing food excellence and hospitality, you run a strong kitchen by showcasing advanced business and culinary acumen. You own and take pride in order/inventory management, prep management, and health and safety standards within the four walls of your restaurant. You are the subject matter expert in your areas of focus in the kitchen and serve as a vital resource for your team and peers. In our operation centered around innovation, you are always looking at food quality, cost, and training as data points for you and your team to grow. Staying organized and detail-oriented in a fast-paced environment is key to your role as Chef de Cuisine. We are constantly evolving our menu and testing new initiatives to improve business operations. You will effectively multitask and train your culinary team through the day-to-day shifts, to ensure your team is well-equipped to execute anything and everything on our menu. Developing your team by role modeling while delivering excellent service to our guests is integral as we work towards a better food future. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As Chef de Cuisine, you are the second in command. You report directly to the Chef Operator and the Sous Chefs and Chefs-in-training report directly to you. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to rebuild the food system, and we couldn't do it without you YOU WILL: • Lead and motivate your chef's in training team by modeling culinary expertise and a good attitude in order to always deliver delicious food., • Oversee and uphold food quality and presentation no matter the business channel. Walk-in, pick-up & delivery orders are handled with equal care and attention., • Oversee the quality of fresh ingredients received from our farm partners, while overseeing inventory, supply, prep lists, ordering, and QA processes in the restaurant., • Run successful shifts by organizing the deployment board and managing the prep schedule day in and day out., • Execute line checks while measuring what's ready to serve, what needs to be prepared, and any potential waste. You think ahead to ensure service runs smoothly., • Manage and maintain a tight and orderly kitchen operation, including storage, labeling, preparation, and all safety protocols. You are the safety standard bearer ensuring your team is maintaining the "A" letter grade from the Health Department, • Manage our kitchen facilities, following up with all maintenance on culinary equipment, cleanliness, and organization of your restaurant., • Collaborate with your Chef Operator to manage labor and food cost., • Build your kitchen team by assisting in interviewing, hiring, providing performance improvement, and disciplinary action., • Actively give feedback through the DIRECT model, monitoring the effectiveness of your team by providing timely positive and critical feedback., • 1-2+ years managing a restaurant team, • The ability to demonstrate and execute an exceedingly strong work ethic., • Skills to motivate and develop the culinarians on your team., • An appreciation for the people you work with., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The willingness to roll up your sleeves and pitch in whenever necessary., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem., • Excellent communication skills., • An eye for detail and solving challenges., • Food Safety Certification COMPENSATION: Salary Range: $70,000-75,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status").

Job Description We are looking for an HR Business Partner to help lead the rapid growth of Just Salad’s restaurants. This role will sit under the HR team. You will play a key role in partnering with our Operations team across the nation to guide and support them. This role is perfect for someone who is detail oriented, organized, is data driven and works well under pressure and comfortable working directly with company leadership. In line with Just Salad’s mission to make everyday health and sustainability possible, you will also support initiatives to reduce Just Salad’s environmental footprint. Reports to: Human Resources Manager This position is on-site: hybrid schedule with 4 days in the office Responsibilities: • Ensure Ops and HR are aligned on procedures and guidelines from a compliance perspective., • Respond to and investigate thoroughly employee complaints; partnering with Operations through the process., • Review and assist the field operations team in handling employee relations cases, including disciplinary action and case resolution- including but not limited to intake of complaints, conducting thorough investigations, and closing cases., • Update changes in raises, transfers, and positions for employees., • Assist in the onboarding of new hires; ensuring all proper documentation is completed and uploaded to the system., • Assist in the exit interview of employees., • Perform compliance audits on a bi-weekly, monthly, and as needed basis., • Support with the design and implementation of current and new company policies and procedures., • Communicate with employees to resolve any day-to-day inquiries., • Assist with unemployment filings., • Staying on top of local, state, and federal labor and wage laws and regulations, • Lead by example: create trust and a positive workplace culture., • Build a solid relationship with leaders in the field and in the office to promote HR involvement/value., • 1-3 years of experience in a fast-paced environment and/or high volume industry., • 1-3 years of experience handling employee relations cases, • Extremely detail oriented- no detail is missed!, • Excellent organizational and follow-up skills., • Strong excel skills, • Exercises discretionary skills, • A problem solver! No problem is too big., • Superior communication skills with stakeholders of all levels., • $67,000 - $72,000/ annual salary plus eligibility for corporate bonus, • Paid Vacation, Holidays, and Sick Time, • Medical, Dental, and Vision Insurance, • Long Term Disability, Hospital Indemnity, Accidental Insurance, • 401K, • Employee Assistance Program, • Fitness Discounts (Planet Fitness and Crunch), • Summer Fridays, • Pre-tax Benefits (Commuter Benefits and FSA) Just Salad is a fast-casual restaurant chain with a mission to make everyday health and sustainability possible. The brand serves craveable, accessible, plant-centric meals made with homemade dressings, prepped-daily produce, from-scratch recipes and fresh, flavorful ingredients. Guests can choose from over 15 chef-designed salads, wraps, warm bowls, market plates, soups and smoothies, including classic offerings and rotating seasonal favorites. Empowering customers to “Eat with Purpose,” Just Salad is a Certified B Corporation™ and home to the world’s largest restaurant reusable program, as well as the first U.S. restaurant chain to carbon label its menu and offer a Climatarian menu category. The company was founded in 2006 and has over 100 locations across New York, New Jersey, Connecticut, Florida, Illinois, Pennsylvania, Massachusetts and Washington D.C.

Job Description At Benihana, your hard work is more than just a job, it's a career opportunity. It's a building block to a successful future in the world of business and hospitality. Our people are our secret sauce to our success and mission of Creating Great Guest Memories. We are always looking for individuals who have what it takes to grow with us and share in our success. Why Join Our Team? Comprehensive Benefits Package · Medical, Dental, and Vision Insurance for Full Time Restaurant Employees. Part Time Employees are not eligible for health benefits. · Voluntary Short Term Disability Insurance – Employee Paid. · Voluntary accident, Hospital Indemnity, and Critical Illness & Cancer Insurance – Employee paid. · Traditional and Roth 401(k) Plan – All Employees Exclusive Perks & Growth Opportunities · Employee Dining Discounts and/or Complimentary Onsite Meals · Career Development & Limitless Growth Opportunities · If you reside in Arizona, California, Colorado, Illinois, Massachusetts, Michigan, Minnesota, Nevada, New Jersey, New York, Oregon, or Washington, D.C., you are entitled to Paid Sick Time in accordance with state and local regulations. · Paid Time Off · Employee Assistance Program (EAP) Commuter and Dependent Care Benefits Here are some of the sizzling benefits of working for us: • Training: At Benihana your chef career will include more than crafting incredible meals. You'll learn how to deliver an experience. We offer a 5-week paid training course., • Fun working environment: You will work in a a caring environment where you are highly valued and will have the opportunity to continue to develop and grow., • Free shift meals: We believe in coming together as a family and want you to be able to enjoy a great meal. We provide all of our employees a free shift meal, every day., • Benefits are important: We know how important it is to take care of yourself and your family. We offer a full benefits suite that includes 401K, and Medical, Vision and Dental for you and your family. Responsible for engaging, entertaining, interacting and providing a unique dining experience to guests. Primarily works in front of restaurant while cooking and preparing hot meals on hibachi tables directly in front of guests. Ensures correct food portions are being cooked and maintains the kitchen areas and hibachi tables clean and sanitized. Prepares and sets up food for cooking and side orders. Essential Functions and Responsibilities: In accordance with Benihana’s service and cooking procedures: • Greets and welcomes guests within 15 minutes of their teppan order(s)., • Performs a cooking show for assigned tables ensuring his/her interaction with guests is appropriate and courteous., • Readily provides guests with information about Benihana foods as they are being cooked or upon guest inquiries., • Responds promptly and courteously to guest requests, • Asks guests for cooking preference, as applicable, and follows guest instructions., • Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking using a variety of kitchen equipment (including but not limited to broilers, ovens, grills, food processors, blenders and fryers)., • Performs shift opening and closing duties as assigned by the manager such as cleaning of refrigeration units, gaskets, chef carts and floors., • Maintains kitchen, teppan cooking areas, kitchen equipment and ensure food storage areas are clean, sanitary and organized. Reports any kitchen equipment or maintenance issues to the chief chef or manager on duty (MOD)., • Is knowledgeable about and complies with the Company’s standards on food portioning, cooking methods, quality standards, recipes, storyboards, service cycle, policies and procedures., • Prepares foods in accordance with the Company’s portions standards and recipe specifications prior to cooking, including battering, breading, seasoning and/or marinating foods., • Adheres to the Company’s guidelines on proper food presentation and garnishes for all dishes., • Handles, stores, labels, and rotates foods properly and in accordance with public health safety, state and local laws. Understands and follows FIFO method for food handling., • Uses knives, hand tools, utensils, and equipment to portion, cut, slice, julienne, whip, beat, maintain holding temperature, chill, freeze or otherwise produce food for the dining room., • Adheres to Company guidelines on alcoholic beverage service., • Presents a clean and neat appearance and uses a courteous manner with all guests., • Immediately notifies MOD when guests are not satisfied with their experience or if an accident occurs., • Participates and joins restaurant staff in ensuring guest special occasion celebrations are memorable. Upon request or at the direction of the company, may be asked to photograph and/or be photographed with guests., • Must have a High School diploma or GED., • Must be able to successfully pass Benihana chef training program, • Previous experience as chef or cook highly desirable We use eVerify to confirm U.S. Employment eligibility.

Job Description Salary: $80K/Yr. - $95K/ Yr. Other Forms of Compensation: Benefits Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to Work, This is R/A ! Job SummaryRestaurant Associates, the premier hospitality partner to Morgan Stanley, is seeking a Senior Catering Manager to lead high-touch catering operations at its Westchester, NY location. This role supports elevated corporate dining, executive meetings, and client events in a fast-paced, luxury environment.What You’ll Do • Lead day-to-day catering operations with a focus on service excellence and brand standards, • Plan and execute meetings and events from start to finish, ensuring flawless delivery, • Partner with the General Manager on catering menus, proposals, and client presentations, • Manage and develop hourly and salaried catering associates (hiring, training, scheduling, coaching), • Serve as the primary point of contact for clients, maintaining strong relationships and satisfaction, • Coordinate room setups, A/V needs, timelines, and special requests with planning teams, • Ensure timely communication of upcoming events to operations and management teams, • Oversee administrative processes and accurate system entry, • Drive menu development and catering marketing initiatives with culinary leadership, • Manage budgets, forecasts, and performance metrics, • Supervise food preparation, service execution, and event breakdown, • Maintain client databases and vendor relationships, • Ensure compliance with all food safety, sanitation, and HACCP standardsWhat We’re Looking For, • 5+ years of hospitality experience, including supervisory experience, • Experience in high-volume, luxury, or premium food & beverage environments, • Strong knowledge of food trends, fine dining service, and event execution, • Proven ability to write catering menu proposals in partnership with chefs, • Excellent client relations, communication, and problem-solving skills, • Proficiency with various computer programs, including Excel and PowerPoint, • Knowledge of A/V equipment for event setup and breakdown, • Strong leadership, organization, and attention to detail, • Ability to adapt quickly and remain calm under pressure, • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs), • Paid Parental Leave, • Personal Leave Apply to Restaurant Associates today! Restaurant Associates is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Certain positions may require Florida Level 2 background screening. Details: Applications are accepted on an ongoing basis. Restaurant Associates maintains a drug-free workplace. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. Req ID: 1523380 Restaurant Associates NANCY M TEIXEIRA [[req_classification]]

Job Description Overview Opportunity: Restaurant Server Serve food and beverage to guests in a courteous and friendly manner in accordance with established brand/hotel guest service and sustainability standards. OPEN INTERVIEWS! We'll be hosting open interviews every Sunday and Thursday from 2:00 - 4:00 p.m. Please visit us in the Monks restaurant next to the lobby. Park in the Green St. Garage and we'll validate your parking. Your Growth Path Restaurant Supervisor/Banquet Server/Captain – Restaurant Manager – Banquet Manager Your Focus • Take food and beverage orders and place orders in the point of service system., • Ensure overall guest satisfaction., • Set and clear tables in dining areas., • Stock service stations with items such as ice, napkins, or straws., • Pick up orders from food preparation areas and ensure food is prepared accordingly., • Prepare guest check and if appropriate complete payment transaction., • Perform other food and beverage functions such as bartending and bussing in the event of staff staffing shortages or peak periods., • Be aware of guest satisfaction scores and work toward increasing departmental and overall guest satisfaction., • Follow sustainability guidelines and practices related to HHM’s EarthView program., • Practice safe work habits, wear protective safety equipment and follow MSDS and OSHA standards., • Perform other duties as requested by management. Your Background and Skills • High School diploma or equivalent preferred., • Previous food and beverage experience required or equivalent training., • Knowledge of POS systems., • TIPS certification preferred. HHM Benefits and Perks • Competitive wages for full time and part time opportunities, • Medical, Dental and Vision Health Insurance, • Paid Time Off, • 401k Company Match, • Free Basic Life Insurance, • Travel Discounts, • Commuter Transit and Commuter Parking Benefits, • Employee Assistance and Wellness Program, • Educational/Professional Development, • Referral Bonus Program Work Environment and Context • Work schedule varies and may include working on holidays and weekends and alternate shifts., • Requires standing for extended periods, walking, pushing, lifting up to 25 pounds, bending and reaching. What We Believe People Are Our Capability – Hearts That Serve – Only Excellence – Stay Nimble - Own It Qualifications

Job Description Account Manager ALFA International – Armonk, NY About ALFA International Founded in 1938, ALFA International is a third-generation, family-owned leader in the foodservice industry. We are a premier national supplier of equipment and replacement parts to dealers, service technicians, and major national chains and supermarkets. Headquartered in Armonk, NY, we pride ourselves on a culture of service and support. The Role: Trusted Advisor ALFA International is seeking an energetic, commercially driven Account Manager to grow and deepen relationships with an established portfolio of key customers. This role is ideal for a sales professional who thrives on being a Trusted Advisor by building credibility, uncovering opportunity, and expanding share of wallet within existing customer accounts. As an Account Manager, you will own your book of business end-to-end—serving as a trusted advisor while proactively identifying new revenue opportunities, strengthening partnerships, and driving measurable sales growth. Key Responsibilities Account Ownership & Revenue Growth • Own and grow a defined portfolio of distributor and service technician accounts with clear revenue and activity objectives, • Identify upsell, cross-sell, and expansion opportunities within existing customer relationships, • Maintain a high level of outbound customer activity via meetings, phone calls, emails, LinkedIn engagement, etc, • Drive daily, high-impact customer engagement that uncovers customer needs, advances sales opportunities, and expands revenue., • Position ALFA as a strategic partner by understanding the customer’s go-to-market, business challenges, and growth objectives, • Educate customers on ALFA's product solutions and value-added offerings, • Partner closely with internal colleagues in service, operations, and leadership to ensure smooth execution and customer satisfaction, • Represent ALFA International during in-person customer visits, trade shows, and industry events, • Sales-Minded Professional: Proven ability to grow revenue within existing customer accounts, • Strong Communicator: Confident, persuasive, and professional in phone, email, and go-to-market virtual and in-person interactions, • Relationship Builder: Able to establish trust with decision makers and influencers, purchasing managers, technicians, and decision-makers, • CRM Discipline: Daily use of Zoho CRM or comparable CRM systems required, • Technical Proficiency: Strong Microsoft Office skills; comfortable using LinkedIn for prospecting and networking;, • Experience: Minimum 1–3 years of account management or inside sales experience; foodservice or hospitality experience strongly preferred, • Fluency in Spanish Benefits • Compensation: Competitive base salary plus performance-based bonuses., • Benefits: 401(k) with company match, health/dental/vision insurance, and PTO ALFA International is an equal opportunity employer. Company DescriptionSince 1938, ALFA International has been synonymous with a wide and unique selection of high-quality food service products. We are fortunate to work with the top foodservice dealers in the world! ALFA is best known for its exclusive line of food prep equipment and accessories, which are sold to restaurant equipment dealers, service technicians, and national chain restaurants & supermarkets. As the # 1 source for OEM quality, aftermarket Hobart replacement parts, ALFA is also known for its broad selection of replacement parts for Mixers, Deli Slicers, Meat Grinders, and other specialty commercial kitchen parts. Based in Armonk, NY, ALFA is a third-generation, family-owned, and operated firm that prides itself in the following: • Shipping 95% of orders on the same day., • Providing exceptional customer service., • Supplying OEM quality replacement products at a fair price.Since 1938, ALFA International has been synonymous with a wide and unique selection of high-quality food service products. We are fortunate to work with the top foodservice dealers in the world!\r\n\r\nALFA is best known for its exclusive line of food prep equipment and accessories, which are sold to restaurant equipment dealers, service technicians, and national chain restaurants & supermarkets. As the # 1 source for OEM quality, aftermarket Hobart replacement parts, ALFA is also known for its broad selection of replacement parts for Mixers, Deli Slicers, Meat Grinders, and other specialty commercial kitchen parts.\r\n\r\nBased in Armonk, NY, ALFA is a third-generation, family-owned, and operated firm that prides itself in the following:\r\n- Shipping 95% of orders on the same day.\r\n- Providing exceptional customer service.\r\n- Supplying OEM quality replacement products at a fair price.

Job Description About Seated Seated is the first dynamic pricing platform for restaurants - we help fill their empty seats while providing consumers incredible rewards to top brands and unique experiences. We are quickly expanding our offerings to cities across the country and are looking for talented and ambitious people to embark on the journey with us! Role Overview Our Restaurant Success team is growing, and we’re looking for a Junior Account Manager who is passionate about driving revenue growth and seeking out new opportunities. This role is not just about maintaining relationships; it’s about being aggressive in identifying upsell opportunities and working toward a quota-driven environment where your success directly impacts the company’s bottom line. You’ll be responsible for maximizing revenue from your portfolio of restaurant partners by proactively uncovering new opportunities, educating them on ways to optimize their use of our platform, and taking a hands-on approach to help them grow their business. In addition to your revenue-driven focus, you will also ensure that our restaurant partners are consistently engaged and receiving value from our services. Responsibilities • Drive revenue growth by identifying and upselling new opportunities within your portfolio of restaurant partners., • Manage relationships with a portfolio of restaurant partners, with a focus on aggressive growth and revenue optimization., • Proactively seek out and capitalize on new business opportunities, ensuring that every restaurant partner is maximizing their potential on the Seated platform., • Educate partners on how to optimize their presence and performance on the platform, delivering value that directly impacts their bottom line., • Work under a revenue quota to consistently meet and exceed targets, ensuring you hit sales goals every quarter., • Utilize data to identify trends, opportunities for upselling, and ways to improve partner performance., • Handle inbound inquiries and address concerns in a timely manner, focusing on solutions that drive additional revenue., • Collaborate cross-functionally with other teams to ensure that your accounts are receiving the best support to drive revenue growth., • 1+ years of experience in a sales, account management, or upselling role—preferably in a high-paced environment where revenue growth and achieving quotas are key priorities., • Proven success working under a quota and a track record of consistently exceeding sales or revenue goals., • Exceptional communication, negotiation, and persuasion skills, with a focus on closing deals and securing long-term partnerships., • A self-starter mindset with the drive to constantly seek new opportunities for account growth., • Strong problem-solving skills, with the ability to manage multiple accounts and prioritize high-impact opportunities., • A deep understanding of the restaurant or hospitality industry is highly preferred but not required., • Salary range: $65,000 - $79,000 OTE per year, • Stock options, • Generous 401(k) match, • Comprehensive Healthcare, Dental, and Vision plans, including virtual care options, • Pre-Tax Flexible FSA, Dependent Care FSA, • Commuter Benefits, • Up to 16 weeks of paid parental leave, • Unlimited PTO, • Wellhub Membership with access to thousands of gyms and studios, • Citi Bike Monthly Membership, • $100 a month to spend at Seated restaurants At Seated, we welcome passionate people from all backgrounds, helping us to make dining experiences more accessible & rewarding. If you have the curiosity & passion to drive our mission together, we would love to hear from you.

Job DescriptionHeadquartered in New York City, located in the heart of Midtown Manhattan, our Loews Hotels & Co Home Office teams support our properties throughout the United States. Our talented teams provide guidance over strategic planning, operations, revenue management, communications, sales, development, brand marketing, finance, human resources and information technology. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: * Competitive health & wellness benefits, 401(k) & company match * Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement * Training & Development opportunities, career growth * Tuition Reimbursement * Pet Insurance * Team Member Hotel Rates, other discounts, perks and more Who We Are: Founded in 1960, Loews Hotels & Co-operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: * This is a bonus eligible position * Competitive health & wellness benefits, 401(K) & company match * Paid Sick Days, Vacation, and Holidays, Paid Bereavement, Paid Pet Bereavement * Training & Development opportunities, career growth * Tuition Reimbursement * Employee Hotel Rates, other discounts, perks and more What We're Looking For: As the IT Audit Manager at Loews Hotels, you'll be at the forefront of our IT-focused audit endeavors, reporting directly to the Vice President, Internal Audit. This role offers an opportunity to lead and manage Sarbanes-Oxley (SOX) compliance audits over IT general controls (ITGCs) and drive operational IT audit processes, ensuring the integrity and security of our technology landscape. Collaborate closely with the VP, Internal Audit to craft annual risk assessments and risk-based audit plans, leveraging your expertise to identify key areas of focus and opportunity. Further, the IT Audit Manager successfully establishes positive working relationships with key internal and external stakeholders at all levels, including Executive and Senior Leadership, Loews Corporation Internal Audit, co-source partners, and external auditors. Who You Are: * A guardian of ethics guided by principles of integrity, honesty, and respect * A continuous learner who is constantly evolving, mastering new skills, and staying updated on industry trends * A relentless communicator, fostering collaboration to support their colleagues and drive collective success * A natural, effective leader who takes initiative, makes decisions, and motivates others * A quick learner who is nimble in adapting to new situations and thrives in a dynamic work environment * Veterans and military spouses are encouraged to apply What You'll Do: * Perform annual risk assessments to develop the annual risk-based audit plan, evaluating the adequacy and operating effectiveness of internal controls by conducting audits of all business units (i.e., corporate/home office, hotel properties, and the shared service center), communicating audit recommendations to remediate audit issues or concerns identified, and providing IT advisory and assurance services to improve internal controls, operations, risk management, and compliance * Provide independent, objective IT assurance and advisory services to assess, evaluate, and validate the design and operating effectiveness of internal controls, while also adding value towards continuous process improvement opportunities within the organization * Lead and manage the planning, fieldwork, and reporting phases of IT compliance audits (including the review of quarterly IT SOX compliance certifications and completion of annual IT SOX compliance audits as required by SOX 302 and SOX 404, respectively) across the organization * Participate in the Annual Audit Risk Assessment and Enterprise Risk Management (ERM) processes, including understanding standard operating procedures and risk management policies, IT security and governance policies, interviewing key internal stakeholders, reviewing control self-assessments (CSAs) completed by hotel management, and analyzing financial data and information, which will help define annual risk-based audit plans * Share input and ideas towards developing audit risk and control matrices, mapping/documenting processes and procedures (e.g., flow charts and walkthrough narratives), and creating/enhancing audit methodologies and strategies * Perform detailed IT audit testing procedures during the fieldwork phase, while maintaining supporting audit workpapers, and thoroughly documenting any audit results and issues identified * Execute integrated audits consisting of financial, operational, IT, and compliance auditing procedures in collaboration with the Audit Manager * Clearly and timely communicate audit results and significant findings to the VP, Internal Audit, business and process owners, and senior management, and effectively advise on audit recommendations and corrective action plans to remediate issues * Assist with drafting formal audit reports and presentations that will be communicated to the Audit Committee, Executive and Senior Leadership team members and all other related key stakeholders * Partner with the IT Security and Governance team to assess and evaluate all IT general controls (ITGCs), as well as to complete special projects involving Cyber Security, Data Governance & Classification, Service Organization Controls (SOC) Reviews, System Implementations, Payment Card Industry Data Security Standards (PCI DSS) Compliance, etc. * Collaborate with the IT Business Intelligence team to design data analytics for continuous monitoring and automated audit testing by leveraging available analytical tools and resources * Hire, train, coach, and develop new staff and senior internal auditors, as needed * Co-lead and manage internal and external parties (e.g., co-source partners) to conduct planned audits * Coordinate with external auditors for interim and year-end financial statement audits, as necessary * Attend all required training sessions and meetings * Perform other duties as assigned Your Experience Includes: * Bachelor's in accounting, finance, or IT related field required; Master's degree in referenced fields preferred * A minimum of six years of external or internal audit experience with working knowledge of and skill in applying Generally Accepted Accounting Principles (GAAP), Generally Accepted Auditing Standards (GAAS), Institute of Internal Auditors (IIA) Standards, SOX Compliance Requirements, Cyber Security Framework Standards (e.g., National Institute of Standards Technology - NIST), PCI DSS, etc. * Extensive understanding of internal controls and risks with the ability to recognize significant control issues and risk exposure across the organization * Experience assessing IT risks (including SOX), and evaluating the adequacy, design, and operating effectiveness of ITGCs * Strong understanding of IT security, governance, network, and infrastructure processes and procedures * Familiarity with utilizing data analytics tools to gain full coverage of audit population and automate auditing procedures * Proven track record of successfully managing and leading staff and senior internal auditors to effectively and sufficiently complete audit assignments and timely report on results * Excellent communication skills (verbal and written) in interactions with team members at all levels, including control or business process owners and senior management * Strong interpersonal skills with the ability to effectively develop and maintain positive working relationships cross-functionally with all levels of team members (e.g., Accounting, Finance, Operations, Compliance, Legal, HR, Loews Corporate Internal Audit, etc.) and external parties (e.g., co-source partners and external auditors) * Flexibility to work independently and in a team-oriented environment depending on assignment needs * Combination of Public Accounting (external audit) and Internal Audit experience preferred * IT audit experience at a company within the hospitality, restaurant, and retail industries, preferred * Knowledge of systems and applications such as, Oracle Enterprise Resource Planning (ERP), Workday Human Resources Information System (HRIS), Opera Property Management System (PMS), etc. with the ability to utilize system reports for audit testing and data analytics, preferred * Ability to work a flexible schedule based on business needs * Must be willing and able to travel up to 30% of the time, depending on business needs Who You'll Supervise: * Indirect team members (i.e., senior internal auditors) depending on the projects assigned * External co-source staff auditors, as needed * External co-source staff auditors, as needed Salary range for this position, based on experience, is $116,000.00 to $145,000.00. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Job Description About us: From innovative menus and striking design to impeccable service and critical attention to detail, at Great Performances, we weave our mission into all we do. Serving New York City for over four decades Great Performances has evolved from a waitress staffing agency to the leading catering, events, and hospitality companies in the greater New York area. We provide food services in an array of celebrated New York City cultural institutions including Jazz at Lincoln Center, Brooklyn Museum, Brooklyn Academy of Music, Wave Hill, and The Apollo Theater. We are known for full-service catering and events, corporate workplace dining and amenity programs, and large-scale event and festival production. Great Performances is the nation’s first caterer to own and operate an organic farm, Katchkie Farm located in Kinderhook, NY. Progressive from the start, we consistently set the pace for industry best practices. We are seeking highly motivated and talented individuals to join our team and to support our vision, mission, and values through everything they do. If you share our passion and want to make a meaningful impact, we invite you to apply. Our Vision: Building Community to Better Our World Our Mission: Unleash Joy through Genuine Hospitality Our Core Values: Craftsmanship: developing new menus, designs, and moments to deliver engaging experiences to our clients and guests. People: creating fair access, opportunity, and advancement for everyone. Our employees are our greatest asset. Sustainability: upholding and elevating standards for sustainable behaviors that support our planet. Collaboration: aligning with our clients’, colleagues’, and community’s visions to execute a successful experience. Doing Good through Food: engaging in action around food access, health and wellness, education, and philanthropy. We are seeking a talented, organized, and experienced Chef de Cuisine to lead our kitchen operations and deliver exceptional culinary experiences. The ideal candidate is a strong leader who thrives in a fast-paced environment and is passionate about food quality, team development, and operational excellence. This role is responsible for overseeing kitchen staff, maintaining the highest food safety and quality standards, managing inventory and purchasing, and ensuring every dish is prepared and presented with excellence and consistency. ResponsibilitiesCulinary Excellence & Kitchen Operations • Ensure the timely preparation, freshness, quality, and consistency of all dishes served., • Maintain high standards for food presentation, plating, and execution across all services., • Assist with menu development, recipe creation, and seasonal culinary initiatives., • Monitor kitchen operations to ensure efficiency, organization, and smooth daily service. Leadership & Team Development, • Lead, motivate, and develop a high-performing kitchen team in a fast-paced environment., • Recruit, hire, train, coach, and mentor cooks, food preparation staff, and dishwashers., • Coordinate staff schedules, assignments, and daily workflow to meet operational needs., • Establish and maintain performance standards that promote accountability, consistency, and teamwork. Food Safety & Sanitation, • Maintain strict compliance with all food safety, sanitation, and health department regulations., • Implement and enforce hygiene, cleanliness, and workplace safety procedures., • Monitor kitchen equipment and workspaces to ensure cleanliness, functionality, and operational efficiency. Inventory, Purchasing & Administrative Management, • Manage inventory levels and oversee the ordering of food, supplies, and kitchen equipment., • Submit purchase orders and maintain accurate inventory and cost controls., • Purchase products from company-approved vendors while ensuring quality and budget expectations are met., • Support operational and financial goals through effective labor and resource management. Collaboration & Guest Experience, • Partner closely with the General Manager and front-of-house leadership to ensure strong communication and seamless service execution., • Address guest or client concerns related to food quality and service in a professional and timely manner., • Continuously seek feedback to improve culinary offerings and the overall guest experience. Qualifications, • Minimum of 2 years of restaurant management experience in a high-volume hospitality environment., • Strong culinary background with professional references required., • Knowledge of food safety, sanitation standards, and kitchen operations best practices., • Proficiency in Microsoft Office, including Microsoft Excel., • Strong leadership, coaching, and team development skills., • Excellent organizational, multitasking, and problem-solving abilities., • Ability to communicate and collaborate effectively with kitchen, service, and leadership teams., • Professional demeanor with a positive attitude and strong work ethic. Benefits: PTO, 401(k), medical, dental, and vision insurance, transit benefits, paid safe and sick leave, and an FSA (Flexible Spending Account). Must be able to provide valid documentation that you are legally eligible to work in the United States. Great Performance is an equal-opportunity employer. At Great Performances, we employ qualified individuals based solely on their ability, training, and experience. Great Performances does not discriminate against any employee or applicant for employment or promotion based on race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Job Description Bagel Chef (Shop Manager) Reporting to: Regional Operations Manager for NYC Position type: Salaried, Exempt About PopUp Bagels PopUp Bagels is not just a bagel company—we’re a cultural movement. Our stores are small, our vibes are loud, and our energy is contagious. From signature neon and iconic bullhorns to our “Not Famous but Known” mirror, we’ve reimagined not just how a bagel is created, but how it’s enjoyed: Grip, Rip and Dip! With a cult-like following, massive social presence, and unparalleled collaborations with top companies, partners and Brand Ambassadors PopUp Bagels is defining a new food lifestyle brand. We keep things simple, but we do them really, really well. And our customers agree. About the Role: The PopUp Bagel Chef is responsible for building a team driven by culinary excellence and leading performance in our scratch-based kitchen. This role manages full shop operations and oversees all front- and back-of-house ops. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new daily skills and showing up as your best self. This role requires a results-oriented leader with strong operational experience. Our operation is centered around innovation and quality, and this role will operate strategically and systematically to set the team and shop up for success. The Bagel Chef will balance organization, logistics, and process improvement to optimize customer experiences. This role must effectively manage, delegate, and train teams to ensure all can handle new opportunities within the shop. You will communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. Essential Responsibilities: Shop Operations & Financial Performance • Own full shop operations, including P&L accountability, food cost management, labor optimization, inventory controls, and sales performance., • Monitor daily and weekly KPIs and take corrective action to drive profitability and operational efficiency., • Ensure consistent execution of culinary standards, recipes, portioning, and quality across all products., • Oversee all systems and technology, including POS, digital ordering platforms, delivery integrations, and scheduling tools; proactively troubleshoot issues., • Recruit, interview, hire, onboard, and retain top talent for all shop roles., • Build effective staffing plans and schedules aligned with business needs, labor targets, and employee availability., • Lead, coach, and develop the Bagel Sous and leadership team to create a strong bench and succession pipeline., • Conduct performance management processes, including goal setting, feedback, coaching, corrective action, and terminations in partnership with HR., • Ensure all team members are properly trained on stations, food safety, hospitality standards, and operational procedures., • Lead pre-shifts, leadership meetings, and ongoing training sessions to reinforce priorities and standards., • Communicate clearly and consistently across digital platforms and in person to align the team on goals, updates, and expectations., • Serve as the face of hospitality for the shop by actively engaging with guests, delivery partners, and the local community., • Address guest feedback and operational challenges promptly, converting insights into actionable improvements., • Ensure strict adherence to Department of Health regulations, food safety standards, and internal policies., • Maintain required certifications and ensure team compliance with training and documentation., • Uphold PopUp Bagels’ anti-discrimination, anti-harassment, and workplace conduct policies., • Maintain accurate documentation for employee relations matters and operational compliance., • High school diploma or equivalent required, • Culinary training or coursework preferred but not required, • Active Department of Health and/or ServSafe certification (or ability to obtain within required timeframe), • 3–5 years of restaurant management experience, including full operational ownership, • Prior experience managing both front- and back-of-house operations, • Proven experience with hiring, scheduling, performance management, and employee relations, • Experience with inventory management, food costing, and labor optimization, • Experience working in fast-paced, high-volume, scratch-based kitchens preferred, • Strong leadership and people management capabilities, • Ability to motivate, coach, and develop high-performing teams, • Excellent organizational, time-management, and prioritization skill, • Strong business acumen with the ability to analyze financial and operational data, • Exceptional communication skills (verbal and written), • High attention to detail and commitment to consistency and quality, • Strong problem-solving and decision-making skills in dynamic environments, • Comfort navigating multiple technology platforms and digital systems, • Ability to adapt, learn quickly, and lead through change, • Passion for food, hospitality, and brand-driven experiences Physical Requirements • Ability to stand and walk for extended periods, • Frequently lift and carry up to 25 pounds, • Occasionally lift up to 50 pounds, • Ability to bend, reach, twist, and perform repetitive motions, • Ability to work in a kitchen environment with exposure to heat, cold, noise, and cleaning agents Additional Role Note: The duties of this position may change from time to time. PopUp Bagels reserves the right to add or delete duties and responsibilities at the discretion of PopUp Bagels or its managers. This job description is intended to describe the general work level. It is not intended to be all-inclusive. PopUp Bagels is proud to be an Equal Opportunity Employer. We do not discriminate based on race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under other protected statuses or any other characteristic as protected under applicable federal, state and local law. We use eVerify to confirm U.S. Employment eligibility

Job DescriptionMAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. Together we can make an Impact Everyday. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! We call our Kitchen Managers Culinary Experience Managers as they lead an incredible culinary experience from the inside out. CULINARY EXPERIENCE MANAGER As a Culinary Experience Manager (CEM) at Impact Kitchen, you are the culinary leader in the restaurant. You set the tone for excellence through high food standards, a hands-on approach, and a deep passion for delivering a consistent and elevated guest experience. You lead your team by example — actively participating in prep, cooking, and expo — and ensure that every dish served meets our standards for quality, execution, and consistency. You are fully accountable for all aspects of kitchen operations, including food quality, team leadership, cost control, and cleanliness. In collaboration with your Guest Experience counterparts, you help deliver a seamless and memorable experience for every guest. The natural progression from this role is to Restaurant General Manager. COMPENSATION Culinary Experience Managers earn a total comp of $90,000 - $110,000 per year. Additional benefits include: * Meal stipend * Substantial staff discount on Impact Kitchen products * Eligibility for health and dental benefits * Paid vacation and sick time * Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT The Culinary Experience Manager leads all aspects of the kitchen and Culinary Experience Team with a focus on delivering great food, minimizing waste, and running a profitable, organized, and safe back-of-house operation. You must be an advocate for our food and lifestyle philosophies, actively participating in and promoting Impact Kitchen’s ethos and values. This role is accountable for food execution, people leadership, cleanliness, equipment maintenance, and food/labour cost management. You are expected to lead from the kitchen, engaging with your team on the line, in prep, and at expo to model professionalism, urgency, and excellence. The CEM reports to the Restaurant General Manager. CORE RESPONSIBILITIES * Lead all daily kitchen operations including food production, prep, service, and sanitation * Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, speed, and professionalism * Ensure all food served consistently meets Impact Kitchen’s quality, presentation, and taste standards * Maintain full compliance with federal, state, and municipal health and safety regulations * Schedule kitchen personnel in alignment with business forecasts and labour budgets * Use Impact Kitchen’s tech platforms to monitor performance and drive efficient kitchen operations * Recruit, train, and develop top kitchen talent with clear expectations and structured feedback * Lead team development using Impact Academy (LMS), and guide employees through career planning and evaluations * Foster a strong, motivated, and inclusive team culture focused on continuous improvement * Monitor and control key performance indicators including food cost, labour, and waste * Participate in quarterly Restaurant Performance Presentations with senior leadership * Collaborate with senior management and the culinary team on recipe development, seasonal updates, and execution of new menu items SKILLS & QUALIFICATIONS * Culinary degree or equivalent experience (Red Seal preferred) * 3–5+ years of kitchen management experience in a high-volume corporate foodservice environment. * Strong understanding of food and labour cost control in a high-volume kitchen * Comprehensive knowledge of food production, sanitation, and kitchen safety regulations * Proven leadership, coaching, and organizational skills * Ability to maintain and train on consistency, quality, and presentation standards * Experience developing and leading teams with a focus on accountability and growth * Flexible schedule including availability for weekends and holidays; open to working extended hours as needed * Commissary or multi-location experience is considered an asset * Ability to lift over 20 lbs and remain on your feet during long shifts As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any protected classification under local or federal laws. Impact Kitchen is also committed to accessible hiring practices. If you require accommodation during the recruitment process, please let us know. Both the applicant and Impact Kitchen share the responsibility to communicate and accommodate reasonably. Powered by JazzHR LeSgPNhZc3

Job Description Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Meduza Mediterrania is located in New York, with Nashville coming soon. Meduza Mediterrania is an experience for all of your senses. Rooted in the mythology of the Mediterranean, the name evokes transformation, allure, and a world where every moment feels captivating. Inspired by the region’s flavors, traditions, and spirit, the menu celebrates peak ingredients, bold taste, and a balance of sophistication and pleasure. Each dish and each handcrafted cocktail reflect thoughtful artistry and a commitment to elevated dining. Meduza Mediterrania embodies high energy, impeccable service, and immersive atmosphere, creating moments that feel both indulgent and unforgettable. Meduza Mediterrania is located in New York, with Houston coming soon. The Noble 33 Hospitality and lifestyle company is seeking a Sous Chef for Meduza Mediterrania! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes. Job Purpose: Under the general guidance of the Executive Chef and/or Chef de Cuisine, the Sous Chef servers as the back of house shift supervisor and is responsible for setting a positive tone and effective flow in the kitchen, overseeing opening and closing procedures, performing daily food safety and qualify checks, and leading pre-shift meetings. When leading the back of house team, the Sous Chef will also be responsible for submitting nightly reports, maintaining vendor relationships, and communicating with the Chef or Front of House Management team regarding any important issues. Sous Chefs should also be fully versed in and capable of performing all positions as needed. With oversight from their Chefs, Sous Chefs may also assist with interviewing, selecting, and training staff. Duties & Functions: * Conduct opening procedures including receiving products, checking invoices, and completing temperature logs * Manage time for all back of house employees by overseeing breaks and managing labor cuts; assist with labor scheduling as needed * Assist with budgeting and inventory including counting food and dry goods for inventory * Ensure that hygiene and safety protocols are implemented and enforced to the highest standard including upholding FIFO guidelines and maintaining appropriate procedures for labeling/open date, protein handling, and cooling/reheating logs * Assist with order scheduling, reservation order par adjustments and troubleshooting for supply chain issues * Ensure prep is completed properly and to company standards, including making par adjustments, completing quality control checks and making recipe adjustments when necessary * Train new hires on their stations and be willing and available to cover any station on an as-needed basis * Expedite all food orders during service in order to manage ticket time, control communication with the front of house team, and ensure quality control standards are met * Conduct closing procedures including overseeing break down of the line and equipment, completing invoicing and prep lists, appropriate order timing, and conducting employee checkouts * Effectively implement new menu rollouts and educate team members on said rollouts * Promote and enforce safe work practices, maintaining safety standards and procedures in the restaurant and filing appropriate reports for any incidents that occur. Report potential safety hazards and operational inconsistencies Specific Job Knowledge & Skills: * High School diploma, GED, or equivalent preferred * Must be fully trained and capable of performing any back of house position and be willing to train or cover any station on an as-needed basis. Once hired, the Sous Chef must learn the full menu and must maintain complete menu knowledge on an ongoing basis * Must be well organized, capable of multi-tasking and detail oriented * Leadership skills and ability to make decisions quickly and work in a fast-paced, high pressure environment * Ability to develop and maintain positive working relationships, foster an environment of teamwork, and maintain respect and confidentiality * Capable of working overtime, weekends, evenings, holidays, and special events as needed * Strong verbal and written communication skills in English; bilingual English/Spanish preferred * Basic computer skills required * Knowledge of the industry and relevant health and safety regulations. Current Manager Food Handlers card Physical Abilities: * Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance, and frequently lift and bend from the waist * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity in both daytime and nighttime lighting * Stand, sit, or walk for an extended period of time or for an entire work shift and perform repetitive motions * Reach overhead and below the knees, including bending, twisting, pulling, and stooping * Requires manual ability to use, carry, and operate all necessary equipment Benefits: • Dental insurance, • Health insurance, • Life insurance, • Vision insurance, • Paid Time Off

Job Description ACE Brooklyn, Le Le's Roman is looking for a Sous Chef who is responsible for helping to prepare and design all food and drink menus, producing high quality plates in both design and taste, and ensuring the kitchen operates in a timely way that meets LDV quality standards. Responsibilities: • Maintain and develop recipes set forth by Executive Chef, • Create and organize all recipes in a professional manner, • Effectively organize tasting for menu changes, • Write clear cooking procedures and a photo log of each dish, • Ensure consistency of recipe in the restaurant, • Manage Food Cost and Labor Cost in keeping with approved budgets, • Controlling and lowering Food Cost and Labor Cost, • Liaison of LDV towards Clients, Guest and Employees, • Track invoices for billing, • File monthly DSR Reports, • Maintain monthly meetings with staff, • Create policy and procedures for all cooks to maintain, • Execute Special Event Menus, • Participate in charity events for LDV Hospitality, as needed, • Maintaining the LDV standards for Service & Quality, • Actively participate in weekly F&B Meeting, • Update managers on occurrences in Training and Policies, • Ensure that impeccable standards of cleanliness are maintained throughout the operation, • Uses LDV standards of engagement for all service techniques, • Provide engaged, friendly and attentive customer service to all guests inclusive of eye contact, respectable conversation and smiling, • Practice highest regards for safety within all areas and with all materials, • Follow and adhere to all standards set forth by the Board of Health, • Performs other related activities as assigned Qualifications: • Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards, • Polished personal presentation; grooming meets LDV Hospitality standards, as outlined by Employee Handbook, • Has a can-do attitude and is willing to jump into any role as needed, • Able to work nights, weekends and holidays, and variable schedule, per the needs of the business, • Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and PowerPoint), POS and any additional systems, • Ability to access and accurately input information using a moderately complex computer system, • Must have considerable skill in math and algebraic equations using percentages, • Ensure that all staff are compliant with LDV Hospitality policies and procedures, as well as city, state and federal laws, • Organize and/or attend mandatory meetings, • Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies, • Perform all other related and compatible duties as assigned by the General Manager or Managing Partners, • Adhere to all HR policies and procedures -Must be Fluent in English -Fluent in Spanish a plus Education/Experience: • 3 - 5 years’ experience in fine dining and high-volume kitchen environments, • High School Diploma or GED, • Bachelor’s degree in business or hospitality administration or the Culinary Arts is preferred, but not required, • NYC Food Handlers Certification or ServSafe Certification (CFPM) as required by state laws Physical/Special Requirements: • Ability to lift up to 30 + pounds often, • Ability to sit, stand, and bend for extended periods of time Work Environment: • Able to withstand fluctuations in temperature within work environment, from high heat to below freezing, • Ability to perform essential job functions under pressure, maintain professionalism when working under stress LDV is a boutique hospitality group that creates authentic and unique restaurant and cocktail bar experiences across the country, both independently and for iconic hotels, inspired by La Dolce Vita, "The Good Life." The mission of LDV is to channel our passion for genuine hospitality into creating charming restaurant and bar experiences. Through our F&B offerings, we bring La Dolce Vita, "The Good Life," to our guests by curating an ambiance of effortless elegance. These experiences elevate and define a true sense of place for our hotel partners. We achieve this with our team of extraordinary people, culinary integrity, and excellence in service. We are an Equal Opportunity Employer and a Drug-Free Workplace.

Job DescriptionAbout Loop:We are a young well-funded start-up working towards a new category creation in the US restaurant tech industry. We have a strong product market fit for some of the product lines,growing to 1000s of restaurants in under 3 years. . This is just a start as we continue to build more product lines and see massive value creation opportunities in an industry hungry for innovation. With a flat hierarchy and a lean, high-impact team, this is your opportunity to help shape and steer the rocketship in the right direction. You’ll work closely with the founders and a group of ambitious peers who set a high bar for themselves and for each new hire. We take pride in empowering every team member to make decisions and take ownership—without the weight of bureaucracy. We also care deeply about individual sustainable growth — balancing ambition with focus, and encouraging experimentation without fear of failure. At Loop, you’ll have the chance to make an outsized impact while continuing to grow as a product leader. About the Role: We are seeking an entrepreneurial Product Manager to drive adoption, revenue growth, and product strategy for Loop. This is a high-impact individual contributor role where you will shape the product roadmap, work directly with customers, and collaborate closely with engineering to deliver exceptional value. What You Will Do: • Own product success metrics, including adoption, retention, and revenue growth, • Engage with customers (primarily non-technical users in the US) to identify pain points and opportunities, • Define and execute the product roadmap, balancing innovation with business impact, • Partner with engineering to ship high-quality features efficiently, • Develop data-driven insights to differentiate our product in competitive markets, • Prioritize ruthlessly, focusing on features that drive real customer value and willingness to payWho you are?, • 7+ years of experience as a Product Manager at a high-growth B2B SaaS company with a strong focus on ERP systems, reconciliation workflows, or AP/AR management, • Experience with ERP systems, reconciliation workflows, or AP/AR management (such as Blackline, FloQast, NetSuite, QuickBooks, Sage, HighRadius), • Scaled revenue growth and product expansion from initial traction to significant scale at a growth-stage B2B SaaS company with strong evidence of entrepreneurial streak

Job DescriptionEmmy Squared Pizza is seeking an experienced and motivated Kitchen Manager to join our growing NYC Team! Part of the Pizza Loves Emily Restaurant Group, Emmy Squared Pizza is an upscale casual full-service restaurant company known for our Detroit-style pizza, award-winning burgers, and exceptional hospitality. With over 20 locations nationwide—including New York City, Philadelphia, Washington D.C., Charlotte, Atlanta, and Nashville—we are proud to bring people together through great food and warm, welcoming service. As Kitchen Manager, you’ll lead our back-of-house team and oversee all kitchen operations to ensure culinary excellence, cost control, and team development. We're looking for someone passionate about great food and leadership who is ready to contribute to our guest experience and overall success. This position offers: • Competitive salary, • Quarterly bonus potential, • Comprehensive health benefits package, • Supportive, team-focused work environment, • Oversee all kitchen operations to ensure quality, consistency, and timeliness of food preparation, • Supervise and support kitchen staff daily, ensuring adherence to company policies and standards, • Manage kitchen labor, food costs, and inventory control to meet financial targets, • Hire, train, and develop kitchen team members, • Maintain a clean, organized, and safe kitchen environment in compliance with health department standards, • Ensure proper use and maintenance of kitchen equipment, • Monitor and manage prep, par levels, and food waste, • Create and adjust staff schedules based on business needs, • Minimum 1 year of experience as a Kitchen Manager or similar role in a full-service restaurant, • Proven ability to lead and motivate a team in a fast-paced kitchen environment, • In-depth understanding of food safety, sanitation standards, and BOH operations (ServSafe certified preferred), • Proficiency in inventory management, food cost control, and scheduling, • Strong communication, organization, and time-management skills, • Tech-savvy with experience using restaurant systems and back-office tools, • Ability to lift up to 40 lbs., push/pull up to 75 lbs., and stand/walk for extended periods Emmy Squared / Pizza Loves Emily is an Equal Opportunity Employer and welcomes all qualified applicants regardless of race, gender, age, orientation, veteran status, or disability.

Job DescriptionAbout Loop:We are a young well-funded start-up working towards a new category creation in the US restaurant tech industry. We have a strong product market fit for some of the product lines,growing to 1000s of restaurants in under 3 years. . This is just a start as we continue to build more product lines and see massive value creation opportunities in an industry hungry for innovation. With a flat hierarchy and a lean, high-impact team, this is your opportunity to help shape and steer the rocketship in the right direction. You’ll work closely with the founders and a group of ambitious peers who set a high bar for themselves and for each new hire. We take pride in empowering every team member to make decisions and take ownership—without the weight of bureaucracy. We also care deeply about individual sustainable growth — balancing ambition with focus, and encouraging experimentation without fear of failure. At Loop, you’ll have the chance to make an outsized impact while continuing to grow as a product leader. About the Role: We are seeking an entrepreneurial Product Manager to drive adoption, revenue growth, and product strategy for Loop. This is a high-impact individual contributor role where you will shape the product roadmap, work directly with customers, and collaborate closely with engineering to deliver exceptional value. What You Will Do: • Own product success metrics, including adoption, retention, and revenue growth, • Engage with customers (primarily non-technical users in the US) to identify pain points and opportunities, • Define and execute the product roadmap, balancing innovation with business impact, • Partner with engineering to ship high-quality features efficiently, • Develop data-driven insights to differentiate our product in competitive markets, • Prioritize ruthlessly, focusing on features that drive real customer value and willingness to payWho you are?, • 4 - 10 years of experience as a Product Manager at a high-growth B2B SaaS company with a strong focus on scoping, building, and managing platform integrations and partner ecosystems, • Experience managing platform integrations and partner ecosystems, including building connectors for point-of-sale systems, payment platforms, or ERP systems, • Scaled revenue growth and product expansion from initial traction to significant scale at a growth-stage B2B SaaS company with strong evidence of entrepreneurial streak

Job DescriptionGopuff is seeking a Process Lead for our Operations team. Reporting to the Site Leader or Manager, this role is a core part of the leadership team with the responsibility to ensure order accuracy and fast, efficient delivery to our customers. During your shift, you will lead the performance and day to day tasks of both the Pack and Receive and Kitchen* teams. The success of the team will rely on your ability to coach and motivate the team with a focus on perfecting the customer experience for each order. We put our customers first. Customers turn to Gopuff to deliver their everyday essentials—day and night, rain or shine. We're assembling a team of thinkers, dreamers and risk takers who are ready to help us reshape the world of retail faster than ever before. And it doesn't hurt if you like snacks. Responsibilities:-Pack orders and receive inbound inventory during low vol / min staffed periods-Completing ICQA in low vol / min staffed periods- Support the associate team in path when there are any gaps in shift coverage, which may include the use of carts, pallet jacks, dollies and other equipment to move product-Quarterback and direct all associate activities during the shift-Escalate in real time any site issues to Site Leadership, Regional Leadership, and Live Monitoring for assistance-Ensure completion of close/open checklists for OA team-Oversee execution of all facility operations and delivery processes for your shift, while ensuring that subsequent shifts are setup to succeed-Develop and train new associates within site and kitchen* (if/when Site Leadership is unable to be on shift)-Manual intervention of driver routing & dispatching.-Shelf move activities (for reorganization & backstock)-Execute all site-specific projects or initiatives (including but not limited to audit counts, new hire onboarding, food safety and cleanliness audits etc.)Conduct damage + expiry process auditsAssist in meeting performance objectives including but not limited to site labor management during shift, order volume, pack times, mispack rates, inventory accuracy and bottlenecking-Troubleshoot/ root cause analysis for defects within shift-Stand, push, pull, squat, bend, reach and walk during shifts-Handle products that may contain tobacco, nicotine, and/or alcohol-Work in freezer locations periodically throughout shifts-Complete additional assigned duties based on the needs of the business Qualifications:-2 years of internal Gopuff experience-2+ years of leadership experience in retail, grocery, military, restaurant or equivalent experience -1+ years of experience in improving processes and efficiencies and ServeSafe Certification highly preferred -Ability to work with fluid schedules; be available during peak hours of operation (5pm - 3am) and availability to support facility on weekends-Team-oriented mentality- Ability to work with fluid schedules; be available during peak hours of operation (5pm - 3am) and availability to support facility on weekends and/or holidays as needed by the business- Ability to stand, bend, reach and walk during shifts- Ability to lift up to 49 pounds #LI-DNPWhat We Offer • Medical/Dental/Vision Insurance (for full-time employees), • 401(k) Retirement Savings Plan, • 25% employee discount & FAM Membership, • Vacation and Sick Time for eligible employees, • EAP through AllOne Health (formerly Carebridge)Pay:, • Gopuff pays employees based on market pricing, and pay may vary depending on your location. Compensation for U.S. locations is based on a cost-of-labor index for that geographic area., • New York, NY Pay Rate: USD $20.25

Job DescriptionAbout CookUnity: Food has lost its soul to modern convenience. And with it, it has lost the power to nourish, inspire, and connect us. So in 2018, CookUnity was founded as the first-of-its-kind platform that connects the world with the source of truly great food: chefs. Today, CookUnity delivers 50 million meals a year from the industry's best chefs to homes all over the country. Fresh. Ready-to-eat. And crafted with the passion that nourishes body and soul. Unwilling to stop there, CookUnity is expanding beyond delivery to become an ever-innovating marketplace focused on our singular mission: empower Chefs to nourish the world. If that mission has you hungry in more ways than one, you've found the right job posting. The Role The Sr. Culinary Operations Manager is responsible for providing operational oversight and strong leadership to a growing team of associates and supervisors. This individual will have their hands in multiple aspects of the facility, managing the optimization and execution of the Kitchen operations. On a daily basis, you'll be responsible for recipe consistency, production, food safety, quality control, packaging training, and organizing cleaning duties. You will also be responsible for the successful packaging and execution of allergy meals, which requires close attention to detail. Success for this role is to become a partner, an ally, to our chef community making sure they have everything they need to execute an optimal menu strategy and execution. Responsibilities • Deliver strategic operational leadership across all aspects of Kitchen operations, with a hands-on approach, • Ensure access to, and maintain inventory of smallwares for food production, • Manage, coach, and motivate a team of associates and supervisors, providing them with the necessary equipment, training, and quality direction, • Provide a hospitable experience for our chefs and incorporate solutions to drive an efficient and frictionless experience, • Lead growth and development of direct team including performance management and professional development, • Maintain weekly and monthly financial reporting (forecasting, labor, food cost, and revenue), • Maintain a work environment that guarantees and promotes food & team safety, ensuring compliance with Food Safety and Sustainability policies at all times, • A minimum of 5 years' experience in Restaurant / Food Manufacturing / High Volume Commercial Kitchen, • In-depth knowledge of kitchen health and safety regulations, • Food Handlers License, • Proficiency with Google apps (Gmail, drive, spreadsheets, etc.), • Experience working with and sourcing ingredients, • Ability to lead a team in a fast-paced environment with a high level of ambiguity and change, • 🩺Health Insurance coverage, • 🏖 PTO policy and paid holidays off, • 📈 We grow, you grow: Stock Options Plan granted on Day 1., • 🌟 Eligible for bi-annual performance bonus, • 🐣 Family leave: 12 weeks for primary caregiver and 6 weeks for secondary caregiver, fully paid, • 🕯 Compassionate Leave: 3-5 days each time the need arises, • 🥙 A generous amount of CookUnity credits to enjoy our amazing meals, added to your account, monthly, • 🧘🏽️‍♀️ Wellness perks: access to a nutritional coach and fitness subsidies to build a healthy lifestyle CookUnity is an Equal Opportunity Employer. We are dedicated to creating a community of inclusion and an environment free from discrimination or harassment. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, age, sexual orientation, gender identity, national origin, citizenship status, protected veteran status, genetic information, or physical or mental disability. A quick note for all candidates We've recently seen an increase in recruitment scams across the industry, and we want to make sure you (and your data) stay safe while applying to CookUnity. We also want you to know that we take this seriously — sometimes, as part of our process, we may ask for a brief "proof of humanity" to confirm that we're connecting with a real person, not an impersonator. Here are a few tips to help you protect yourself and know what to expect from us: • Apply only through our official channels. All open roles are listed on our official careers page: careers.cookunity.com, • Our recruiters are real people — and easy to verify. You can always find them on LinkedIn with verified profiles. If you're unsure, feel free to reach out to us on our official LinkedIn Company Page., • We only communicate through official CookUnity channels. That means emails ending in @cookunity.com and interviews held through official company platforms (Google Meet or Zoom) — never WhatsApp, Telegram, or SMS.

Job Description Seeking a Hands-On Kitchen Manager to lead daliy culinary operations by the DoubleTree by Hilton Nanuet. This is a restaurant-driven role wit responsability for both a la carte service(PieBird) and banquet/catering production(primarily corporate and small events up to 200 guests). We are looking for a string operator who can Lead the line, organize production, and maintain consistency across both service and events.

Job Description Summary: The Talent Acquisition Manager is responsible for leading full-cycle recruitment across a multi-unit hospitality portfolio, supporting both restaurant operations and corporate teams. This role partners closely with Operations, Culinary, and Executive leadership to attract, hire, and retain top talent in a fast-paced, high-volume environment. The ideal candidate brings strong experience in hospitality recruiting, thrives in a hands-on role, and is passionate about building high-performing teams that deliver exceptional guest experiences. Responsibilities: • Manage end-to-end recruitment for front-of-house (FOH), back-of-house (BOH), and corporate roles, • Create, post, and manage job advertisements across internal and external platforms, • Source candidates through job boards, referrals, networking, and direct outreach using tools such as LinkedIn, Culinary Agents, and Poached, • Review applications, conduct phone screens, and lead virtual and in-person interviews, assessing candidates for skill, experience, and cultural alignment, • Coordinate interview scheduling and guide hiring managers on interview techniques, candidate evaluation, and hiring decisions, • Serve as the on-site recruiting lead for new restaurant openings, managing high-volume hiring from pre-opening through launch, • Plan and execute hiring strategies, including open calls, hiring events, and interview days, ensuring staffing targets are met ahead of opening timelines, • Support onboarding execution to ensure new hires are prepared for day one of operations, • Build and maintain strong candidate pipelines for high-turnover and critical roles, • Partner with General Managers and Operations leadership to understand staffing needs, hiring priorities, and workforce planning initiatives, • Maintain regular communication with stakeholders on hiring progress, challenges, and market insights, • Conduct reference checks, manage background checks, and pre-employment screenings in compliance with company policies and applicable laws, • Prepare and extend job offers, including compensation discussions in partnership with HR leadership, • Partner with HR and Operations to ensure a smooth and timely onboarding experience, • Ensure a professional, timely, and engaging candidate experience at all stages, • Maintain accurate candidate records and workflows in the OASIS Paychex ATS system, • Track and report on recruiting metrics including time-to-fill, source effectiveness, and offer acceptance rates, • Ensure compliance with all federal, state, and local employment laws and internal policies, • Identify opportunities to improve recruiting processes and efficiency, • Bachelor’s degree in human resources, Business, Hospitality Management, or related field (or equivalent experience) preferred, • 5+ years of recruiting experience, preferably within hospitality, restaurant, or multi-unit environments, • Proven success managing high-volume recruitment and multiple requisitions simultaneously, • Experience supporting new restaurant openings or rapid-growth environments preferred, • Experience with ATS platforms such as iCIMS or Lever, • Proficiency in Microsoft Office or Google Workspace, • Remote role with regular travel to restaurant locations as needed, • Travel required during new restaurant openings to support on-site recruiting and onboarding execution It is the Company’s policy to provide equal employment opportunities to all employees and applicants without regard to race, color, ethnicity, gender, age, religion, creed, national origin, sexual orientation, gender identity, marital status, citizenship, genetic information, veteran status, disability, or any other basis prohibited by applicable federal, state, or local law. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. The employer will make reasonable accommodations in compliance with the Americans with Disabilities Act of 1990. The job description will be reviewed periodically as duties and responsibilities change with business necessity. Essential and other job functions are subject to modification. Reasonable accommodations may be provided to enable individuals with disabilities to perform the essential functions. In compliance with the current Americans with Disabilities Act and state and local laws, if you have a disability and would like to request an accommodation to apply for a position, please contact Human Resources.

Job DescriptionCompany Description Did you know that 90% of all Domino's Pizza franchisees started working in a store? We are committed to promoting from within. Many of our team members began their careers as Customer Service Reps and today are successful business owners. From CSR to Management, General Manager to Supervisor, Supervisor to Director of Operations or Franchise Owners, our stores offer a world of opportunity! We are searching for qualified customer service reps with personality and people skills. We are growing so fast it is hard to keep up, and that means Domino's has lots of ways for you to grow (if that's what you want), perhaps to management, perhaps beyond. Whether it is your hobby, main-gig, or supplemental job, drop us a line. We are bound to have just the thing for you. Job Description * Clean Equipment and Facility Daily * Work to a Schedule * Perfect Image and adherence to standards * Great Customer Service * Attendance & punctuality * Store cleanliness * Ability to comprehend and give correct written instructions * Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person * Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator) * Ability to enter information into digital systems using a computer keyboard or touch screen Qualifications To apply for a Delivery Bikers position at Domino's Pizza, you must be at least 18 years of age and have your own e-bike. In addition, our qualified applicants must have an outstanding attitude toward customer service, have basic math skills, enjoy working in a fast-paced team and an e-bike that passes regular safety inspections. Delivery Bikers must work in inclement weather, including rain and snow. No prior restaurant experience is necessary. Delivery Bikers work in the lunch, evening and late-night dayparts. Candidates for this position must have a flexible schedule but may be able to work part time, as few as two days a week or as many as six days a week, depending on desire, availability and need. Weekend hours may be required. This position may lead to management opportunities for the right candidate. Additional Information BENEFITS * Systematic Training and Potential Management Development * Flexible Schedule * Meal Discounts * Group Health Insurance (eligibility requirements) WORK CONDITIONS * Exposure to: * Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks * In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas * Sudden changes in temperature in work area and while outside * Fumes from food odors * Exposure to cornmeal dust * Cramped quarters including walk-in cooler * Hot surfaces/tools from oven up to 500 degrees or higher * Sharp edges and moving mechanical parts * PHYSICAL REQUIREMENTS including, but not limited to the following: * Talking and hearing on telephone * Near and mid-range vision for most in-store tasks * Depth perception * Ability to differentiate between hot and cold surfaces * Standing: Most tasks are performed from a standing position * Walking short distances for short durations * Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team members Deliveries may include cases of ingredients and supplies weighing up to 50 pounds. Cases are usually lifted from floor and stacked onto shelves up to 72" high This job posting is for a position in a store owned and operated by an independent franchisee, not Domino’s Pizza LLC, Domino’s Pizza Franchising LLC, or Domino’s Pizza, Inc. (“Domino’s Corporate”). This means, among other things, that the independent franchisee is alone responsible for and will independently make all decisions concerning employment matters for the store, including those relating to hiring, firing, discipline, supervision, compensation and benefits, staffing, and scheduling. Domino’s will not receive a copy of any application you submit for this job posting and will not have any control over whether you receive an interview and/or are ultimately hired. Further, Domino’s does not control and is not responsible for the employment policies and practices of independent franchisees. If you are hired for this job posting, the independent franchisee will be your only employer, and you will not be an employee of Domino’s.

Job Description POSITION SUMMARY: An immediate availability exists for a proven restaurant professional with the ability to maintain our high standards of quality and guest satisfaction. We offer great opportunities to build and grow in a high volume setting while maintaining a friendly and enjoyable work environment. The Kitchen Manager is responsible for all aspects of the day-to-day operations of the restaurant, production, staff and brand quality. The Kitchen Manager reports to the Operations Manager and Partners. DUTIES & RESPONSIBILITIES: • Facilitate clear communications, write requisitions, complete food inventories, calculate culinary finances and oversee cost management., • Work closely with staff to ensure that respective jobs are being executed as per company guidelines., • Maintain A grade standards for kitchen cleanliness to follow all Health Department guidelines and ensure proper food handling process from receiving through plating., • Structure kitchen by utilizing standard recipe cards and plating guides., • Secure all reach-ins and walk-ins so they are locked., • Complete line checks to monitor all refrigeration temperatures, rotation and dating of all foods, proper food prep, food freshness and taste as well as the readiness of specials for service., • Implement closing duties for stewards, line/pantry cooks and ensure all duties are being completed., • Create and execute daily and seasonal specials., • Execute all positions on the line and help the line staff as necessary when behind., • Oversee the production and successful execution of all menu items., • Ensure complete compliance with all workplace safety and emergency procedures., • Expedite orders accurately and efficiently to ensure smooth kitchen flow., • Work closely with Marketing and Events teams to ensure menu offering reflective of current restaurant trends., • Ensure all food is up to the brand quality and standards, all specials are seasonal and current with trends, coach and train the staff to company's brand of food., • Attend all weekly management and corporate meetings that are scheduled., • Hold mandatory, monthly kitchen meetings and address all issues that arise., • Coordinate ordering of items with the purchaser on a daily basis., • Create and maintain weekly employee schedule., • Prevent breakage by overseeing kitchen crew., • Inspire and motivate the kitchen staff., • Utilize classic techniques and standards in the creation and production of all sauces and stocks, in meat, fish and poultry butchering as well as in the development of flavor profiles. FISCAL RESPONSIBILITY: • Actively monitor and respond to both daily labor and food cost reports to ensure costs trend within budgeted parameters., • Review monthly profit and loss statement and act on all variances., • Ensure all overtime is authorized., • Monitor product mix reports making sure menu items are selling. QUALIFICATIONS & JOB REQUIREMENTS: • Certificate or degree in Culinary Arts preferred., • Minimum 5 years experience as a Chef de Cuisine in a high volume restaurant venue., • Knowledge of Healthy cuisine as well as a diverse range of ethnic cuisines., • Have excellent product identification knowledge of produce, proteins, herbs, grains, and equipment., • Possess the ability to train on all basic cooking methods: braising, poaching, roasting, steaming, saute, grilling, blanching, etc., • Have excellent knife skills and comprehension of technique to utilize, train with and monitor staff's implementation of., • Impeccable service standards, clean work habits with a great attention to detail., • Ability to multitask in a high volume environment while always appearing calm and maintaining a sense of humor., • Professional demeanor with the ability to interact with all types of team members., • Proven ability to lead a staff and positively influence employee behavior., • Must have excellent verbal communication skills and have the ability to work a flexible schedule., • Bilingual (Spanish/English) preferred but not required., • Computer knowledge including Word & Excel., • Must work well both individually and as a team player., • Strong organization and communication skills., • Must be able to stand and walk for periods of 8 to 12 hours/day for approx. 50+ hrs per week., • Must be able to facilitate and effectively execute training., • Ability to manage a large team while delegating tasks and ensuring all work is done efficiently., • Coordinate with Purchaser if on staff or place orders directly on a daily basis., • Management certified according to state health department criteria.

Job DescriptionDescription: At Triple T Hospitality, our Mission is to achieve “GREATNESS”. Tommy's Tavern + Tap is a dynamic and fast-paced restaurant known for its welcoming atmosphere, exceptional food, and outstanding service. We take pride in delivering a memorable dining experience to our guests while fostering a positive and growth-oriented work environment for our team. We believe that good isn’t good enough - GREATNESS is remembered. The Cook will assist in the preparation and cooking of food, ensuring consistency, quality, and efficiency. This role is integral in supporting kitchen operations, maintaining cleanliness, and adhering to food safety standards. Requirements: Qualifications: Experience working in a Kitchen Jobs: Grill, Sauté, and Fry experience preferred Availability: Weekends are a must • Exemplify the Triple T Hospitality Experience: Dedicate oneself to delivering GREAT guest service, consistently going above and beyond for both team members and guests., • Assist in the preparation and cooking of food items according to recipes and standards., • Ensure consistency and quality in food preparation and presentation., • Follow portion control guidelines to minimize waste., • Maintain cleanliness and organization of the kitchen area., • Assist in the setup and breakdown of kitchen stations., • Monitor ingredient inventory levels and report shortages to the Assistant Kitchen Manager., • Conduct regular line checks to ensure proper stock and quality., • Adhere to all food safety and sanitation guidelines., • Implement kitchen safety protocols to create a secure working environment., • Ensure kitchen equipment is cleaned and maintained properly., • Team Collaboration:, • Work collaboratively with kitchen staff to ensure smooth operations., • Assist in training new kitchen staff members., • Previous experience in a kitchen or food service environment., • Basic knowledge of food preparation and cooking techniques., • Ability to follow recipes and portion control guidelines., • Strong attention to detail and cleanliness., • Ability to work in a fast-paced environment., • Experience in a high-volume restaurant setting., • Familiarity with kitchen equipment and tools., • Fast-paced restaurant environment., • Requires standing for extended periods., • May involve lifting heavy objects.

Job Description Who We Are: We believe a workplace food program is something employees should love and look forward to every day. Powered by technology and a network of over 2,000 restaurants, Fooda feeds hungry people at work through our ongoing food programs located within companies and office buildings. Every day, each Fooda location is served by a different restaurant that comes onsite and serves fresh lunch from their chef’s unique menu. Fooda operates in over 20 major US cities and continues its expansion across the United States. Eight out of ten employees believe Fooda is one of their company’s top perks. Fooda is recruiting for Event Coordinators to join our team in markets across the U.S. to support our growing client roster. This is an excellent opportunity for candidates with a hospitality or events background who are eager to learn about food service, work with great customers, and support a broad network of excellent local restaurants. What You’ll Be Doing • Support Fooda events in a variety of capacities, including: 1.) being onsite to set-up, tear down, clean equipment and site areas, problem-solve, and ensure high quality set-up and customer experience, 2.) serve as back-up cashier at Fooda Cafés for team members who have time off, and 3.) driver responsibilities, delivering equipment and food to Fooda sites., • Gain competency with Fooda’s technology and standard operations procedures, • Problem-solve for issues such as incorrect orders, late deliveries, late restaurant arrivals, or incorrect email communication, • Troubleshoot technical issues with point-of-sale (POS) system, onsite technology, and TV menu boards, • Conduct onsite Fooda promotions and mobile app coaching, • Provide real-time onsite customer service to resolve issues promptly directly with the consumer, • Facilitate audits of restaurant event set-up to ensure consistency and high quality, • Escalate issues to Operations Manager when necessary to keep them informed or help problem solve, • Critical hours are over lunch (10 am – 2 pm) but responsibilities may span 8am-4pm, depending on the market and need Who You Are: • You love building relationships with customers and enjoy customer service, • You are friendly, high energy and love interacting with other people, • You are savvy with technology and will be comfortable in a fast-paced start-up, • You are resourceful, exhibit grace under pressure, and know you’re capable of finding solutions, • You are a strong communicator and self-starter, • You are organized and detail oriented. Type-A personality is a plus!, • You’re someone who knows the local territory and gets around efficiently in your own car, • You’re looking for a steady part-time job (between 10-15 hours per week) during regular business hours and value flexibility, • Prior catering or serving experience strongly preferred What We’ll Hook You Up With: • Competitive wages $20, • Paid time off, • A flexible part-time schedule (10-15 hours per week), • 401k Retirement Savings Plan with company match, • Pre-tax commuter expense benefit, • Long-term opportunities for advancement within Fooda, • Networking opportunities for work or career with local restaurants Powered by JazzHR fkzdOfgV9K

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

Job Description JOB SUMMARY On a daily basis, prepares and cooks food. Performs a live, entertaining cooking show in front of guests. ESSENTIAL FUNCTIONS • Prepare and cook food in at hibachi tables in the dining room and in front of guests., • Ensure Company recipes are made to specification., • Prepare food to Company specification., • Maintain proper par levels of food., • Maintain proper rotation of food., • Receive and store products., • Ensure kitchen cleanliness at all times., • High School Diploma or equivalent preferred., • Ability to perform and entertain in front of guests., • Strategic Thinking., • Thoroughness., • Communication Proficiency., • Presentation Skills., • Customer service oriented., • Excellent interpersonal skills., • Strong time management skills., • Ability to multi-task., • Pro-active approach to problem-solving. POSITION TYPE/EXPECTED WORK SCHEDULE This position regularly requires long hours and weekend work. Work days will fluctuate to accommodate needs of restaurant. TRAVEL This position may require travel.

Job Description Overview Role: Food Service Director / Dining Services Director Join Healthcare Services Group (HCSG) as a Food Service Director, leading the dining department at a long-term care facility. At HCSG, we are passionate about positively impacting the communities we serve. If you share our commitment to excellence and enhancing customer and resident experiences, join us and make a difference! Responsibilities The Department Manager oversees the food service program at a single site, ensuring high food quality standards, inventory management, food safety, and customer service. This role requires adherence to facility menus, federal, state, and local regulations, and HCSG policies to consistently provide quality dining services. • Lead and support the food service team to meet quality and safety standards., • Maintain accurate records of income, expenditures, food supplies, personnel, and equipment while using HCSG computer software.., • Conduct staff training, quality control, and in-service sessions; perform roles of dietary aide, cook, and dishwasher as needed., • Communicate directives from client managers, building occupants, and administrators to HCSG staff effectively., • Use protective gear, ensure safe mixing and use of cleaning solutions, and report equipment needs or malfunctions promptly., • Follow infection control, universal precautions, and handwashing procedures to maintain a sanitary environment., • Maintain consistent attendance, punctuality, and timely completion of tasks., • Represent HCSG positively through courteous and cooperative interactions with supervisors, co-workers, client staff, residents, and guests., • All other duties as assigned. Qualifications • Associate’s degree or higher in food service management or hospitality, including food service or restaurant management coursework preferred., • Two years of experience in quantity food production/service and personnel supervision preferred., • Certified Dietary Manager (CDM) certification preferred (or as required by state and county law)., • Must obtain Food Protection Manager (FPM) within the first 14 days of employment, • Must obtain Food Service Manager (FSM) and Long-Term Care Food Service (LTC-FSM) certifications within the first 60 days of employment., • Strong written and verbal communication skills., • Maintain a positive attitude and effectively communicate with building occupants, administration, and HCSG leadership to perform daily tasks., • Compliance with COVID-19 vaccination policies, • Must be able to lift/carry a maximum of 50 pounds, push/pull a maximum of 50 pounds, stand, sit, bend and walk for extended periods., • Must be able to perform routine, repetitive tasks continuously., • Must be able to work around food and cleaning products., • Basic computer skills with the ability to maintain records and complete reports as required, including web-based reporting., • May be required to complete an approved sanitation and safety course., • Residency within the service area required Ready to Join Us? If you're looking for a role where you can lead with passion, drive positive change, and be part of a supportive and dedicated team, apply now and start making a difference at HCSG!

Job Description About G&A ROBOT G&A ROBOT pioneers next-generation autonomous F&B with AI-powered robotic vending systems. Our smart machines deliver barista-quality espresso-based coffee, fresh milk tea, snacks, and restaurant-grade hot meals 24/7. Strategically deployed in high-traffic locations including universities, transit hubs, stadiums, hospitals, office buildings, and community spaces, we manage every aspect of daily operations end-to-end. About the Role We're looking for an organized, driven Project Manager to oversee our partnerships, events, marketing campaigns, and expansion initiatives. You'll be the operational backbone of our growth — keeping every project on track, every partner relationship managed, and every campaign executed flawlessly. This role touches every part of the business. Responsibilities Partnerships * • Manage relationships with location partners including offices, coworking spaces, universities, gyms, and residential buildings, • Coordinate machine placement logistics end to end — from contract signing to installation, • Track and report on partnership performance and renewals, • Plan and execute GA Robot's presence at trade shows, industry events, and networking functions, • Coordinate event logistics including booth setup, staffing, materials, and travel, • Coordinate marketing campaigns across social media, email, and local activations, • Work with external vendors, designers, and content creators to deliver campaign assets on time, • Maintain project timelines, task lists, and accountability across all workstreams, • Build and manage systems to track partnerships, permits, licenses, and compliance deadlines across multiple cities, • Coordinate cross-functionally with operations, sales, and finance teams, • Keep leadership informed with regular status updates and reports Requirements • 3–5 years of project management experience, • Experience in partnerships, business development, events, or marketing preferred, • Food & beverage, hospitality, or consumer brand background a strong plus, • Strong organizational skills — you can manage 10 projects at once without dropping a ball, • Excellent communication and relationship management skills, • Proficiency with project management tools (Notion, Asana, Monday.com, or similar), • Startup experience preferred, • Bachelor's degree in Business, Marketing, Communications, or related field What We Offer • Competitive salary $55,000 – $65,000, • High-impact role with direct exposure to company leadership, • Company Stock Options, • Opportunity to shape GA Robot's national expansion, • Medical Insurance, • Disability Insurance, • Paid Family Leave, • Workers' Comp, • Free G&A ROBOT food & drinks Open for candidates located in either Los Angeles or New York City.