Restaurant jobs in Bayonne, New Jersey - Page 6Create job alerts

The Dinex Group, Chef Daniel Boulud’s internationally acclaimed restaurant group, is excited to announce the first steakhouse to its extensive profile,. Executive Pastry Chef in overseeing menu design and production for the pastry station and all aspects of food production including quality as

Michellin starred OIJI Hospitality is looking for a pastry line cook that is willing to work service and production for both Oiji Mi and bōm, a chef's counter tasting menu.Our ideal candidate must have a positive attitude, willingness to learn and grow within a Michelin starred restaurant, ass

PM LINE COOK – FULL TIME.Saverne | 531 W 34th St, Hudson Yards.Michelin-starred restaurant in Bryant Park—is opening in the heart of Hudson Yards on the ground floor of.Inspired by the historic town of Saverne in the Bas-Rhin region of Alsace, the restaurant showcases dramatic live-fire

Online Survey takers come from all different backgrounds including sales, retail, managers, management, customer service, grocery, restaurant food cooks, servers, cashiers, admin and many more! There is absolutely no experience required, just your honest opinions!. We are urgently looking for people

CORNBREAD is a fast-casual, fast-paced, farm-to-table, fun-to-work-at restaurant focusing on authentic soul food and the use of innovative technology to provide a unique and family-friendly dining experience. We’re proud to source all of our ingredients from local farmers and shops. Our food is always fresh because we prepare our meals around the clock with great love and care. Please visit our website at to learn more about our company values. Salary Range: $72,000 - $90,000 Job Summary The General Manager builds a healthy business and protects the culture within their restaurants. In this role, they are expected to operate with a high level of responsibility, quality, ethics, and professionalism while ensuring the operational needs of the restaurant are met. They provide team leadership to all support staff, including Assistant Managers, Crew Chiefs, and restaurant team members. In this role, they ensure consistent and exceptional quality and customer service for all guests. People & Culture • Recruit, train, and build a diverse highly functioning team per Cornbread 101 Training Program standards, • Communicate proactively, professionally, and positively with the team and guests, • Follow up consistently to develop and maintain trust, • Demonstrate compassion and care while setting clear expectations and accountability, • Confront, diffuse, and resolve difficult situations in a proactive, fair, and solution-oriented manner, • Coach team to meet and exceed cornbread standards and treat all guests and each other with respect, • Execute and deliver performance appraisals and merit increase processes for all applicable team members in a fair and equitable manner, • Maintain up-to-date posters, bulletins, and employee communication, • Maintain low turnover of staff Health, Safety, & Quality • Ensure food standard and safety compliance including storage, food specifications, recipes, plating, and garnishes, • Ensure compliance with SOP in the areas of food specifications, recipes, plating, and garnishes, • Train Team Members on food handling techniques including hygiene following Cornbread standards, • Develop and maintain a safety program in the restaurant that incorporates a safety committee, safety meetings, and information on the use of safety tools and procedures, • Ensure compliance with all applicable federal, state, and local regulations, • Ensure food is presented well and served at appropriate temperatures, within standard ticket times, • Actively prevent workers comp and guest incidents by ensuring safety in the restaurant, • Cornbread is following all of the recommended guidelines provided by the New York & New Jersey Department of Health and the CDC, • Follow all Covid-19 protocols Hospitality • Create an environment that is passionate about hospitality, • Educate the team so they are familiar with the story of Cornbread, • Build relationships with guests by communicating warmly and effectively, • Seek opportunities to connect with guests on the floor, • Ensure the approved guest feedback system is in use and acted upon Business Management & Growth • Execute annual financial, local restaurant marketing, guest service, and human resource objectives, strategies, and tactics, • Develop and maintain a labor schedule that is efficient and cost-effective, • Build sales consistently and deliberately by implementing approved marketing and promotional items, • Purchase (POP) materials, posters, and placemats, • Oversee inventory management including PARS adherence, timely ordering, and supply chain management, • Maintain the restaurant structure including but not limited to appliances, equipment, deep cleaning, sanitation practices, indoor and exterior restaurant appearance, • Follow proper cash handling procedures, • Attend all required leadership meetings, • Provide quarterly reports on the state of the business Qualifications • Food Service: 4 years of food service experience., • Years in Mgmt: 3 years min., • People skills: Dealing with the public and team proactively, professionally, and positively., • Ownership: Takes initiative, personally drives & takes pride in business., • Proficiency in technology, writing, reading, and working knowledge of spreadsheets required, • Food Handlers certificate within 30 days or Serv Safe equivalent, • Ability to lift 30+ lbs and stand for long periods, • Exhibit pride This job description is not an exhaustive task list of every function of the role, other tasks and job responsibilities as assigned. Cornbread is an equal-opportunity employer. Cornbread will not discriminate against any applicant for employment on any basis including, but not limited to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, military and/or veteran status, marital status, predisposing genetic characteristics and genetic information, or any other classification protected by federal, state, and local laws.

Company Description Dante NYC is set to unveil its most ambitious project yet this summer in New York—a storied space featuring three distinct bars, a wood-fire kitchen, and an intimate private record bar. Dante NYC is a celebrated cocktail bar and restaurant with a rich history, originally established as Caffe Dante in 1915. Recognized globally, Dante has earned multiple prestigious accolades, including "World's Best Bar" and ranks among the "World’s 50 Best Bars". Honoring its legacy as a New York City landmark, Dante combines historical charm with a modern touch, offering elevated Italian cuisine and an award-winning bar program. Role Description This is a pre-opening full-time position for a General Manager in New York. The focus of thus role is to build the team and the service - its not an office job. The General Manager will oversee day-to-day operations, ensuring excellent customer experiences while leading and motivating the team. Responsibilities include pre-opening staff management and recuritment, training, and scheduling, maintaining quality food and beverage standards. The General Manager will also collaborate in marketing initiatives and build strong relationships with both the team and customers to uphold Dante’s reputation for world-class service. Qualifications • Operational and managerial skills, including team leadership, staff training, and shift scheduling, • Strong knowledge of food and beverage operations, with expertise in cocktail programs and restaurant service, • Exceptional customer service and communication skills with the ability to resolve conflicts, • Commitment to upholding health, safety, and sanitation standards, • Proven experience in hospitality or restaurant management roles, • Ability to perform in a fast-paced, high-pressure environment, • Experience in elevated dining and a passion for modern Italian cuisine and cocktails is an asset

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! The role of the Pastry Chef will be responsible for planning, organizing, and maintaining the activities of the Pastry Department in the venue to maintain the highest standards of food quality, cost control, and consistency. Create a broad range of baked goods per menu. Develop new ideas to generate revenue. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Lead the team in their daily responsibilities; ensure all items are ready for service, • Maintain Company standards while creating desserts, • Create baked goods based on menu specifications, • Develop creative ideas to generate revenue, • Develop and implement operating standards for the Pastry Department, • Organize and maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible, • Implement operating standards for the Pastry Department, • Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team, • Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish, • Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary, • Recognize and perform hiring, disciplining, coaching, and providing training to the staff., • Communicate with Team Members using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information, • Interact with other department personnel and restaurant staff as needed, • Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations, • Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations, • Ensure health and safety laws are followed always and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA, • Report to the Executive Chef and/or Executive Pastry Chef any maintenance or repairs needed, • Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations, • Inspect delivery of food to ensure the highest level of quality, • Make menu recommendations to the Executive Chef and/or Executive Pastry Chef for future menu development, holidays, special events, and promotions, • Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with the Executive Chef and/or Executive Pastry Chef, • Keep work area clean and organized, • Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards, • Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs, • Maintain compliance with Company’s policies and procedures, as well as city, state, and federal laws, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue pastry training EDUCATION/WORKING KNOWLEDGE: • Minimum of three years of pastry experience in a fine dining environment, • Experience in a high-volume culinary operation preferred, • Two-year college degree in Culinary or Pastry Arts from an accredited institution (or equivalent) SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: The work environment characteristics and/or physical demands described here are representative of those a team memberencounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions Ability to write and verbally communicate • Must be able to move quickly, • Must be able to push and lift up to 75 lbs, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and coworkers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Mental Health Support and Services, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • Time off and much more! Assists the Executive Chef in leading the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensuring the needs of the guests are accommodated, • Ensures the general cleanliness of the heart-of-house, and the entire venue, • Assists in the decision-making process for interviewing, hiring, and training new applicants, • Responsible for the scheduling, growth opportunities, and team member development of heart-of-house team members, • Works with GM to create job performance reviews, • Responsible for heart-of-house operations to ensure safety, quality, recipe accuracy, and financial profitability, • Responsible for the execution of regular service, catering, take-out, delivery, and all in/off-venue events, • Possesses in-depth knowledge of operational systems, which includes payroll, inventory, and purchasing, • Participates in reviewing the venue’s monthly Profit & Loss statement, • Ensures Department of Health and company sanitation standards, • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies, • Coaches and develops heart-of-house team members by setting clear guidelines and expectations, • Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances, • Ensures all team members are compliant with all heart-of-house standards and procedures, • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings, • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books, • Organize, develop and produce new recipes for potential new menu items and specials, • Ensures the completion of all opening and closing procedures as prescribed by the company, • Ensures expediting standards, • Communicates clearly and concisely with all team members during service, • Practical knowledge of the job duties of all supervised team members, • Assists in overseeing the replacement or repair of all breakage, and damage to equipment or furniture, • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings, • Learn by listening, observing other team members, and sharing knowledge while leading by example, • Portrays a positive and professional attitude, • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners and supporting hotel environments, • Works as part of a team and provides help and support to all fellow team members, • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue Executive Sous Chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 5 years of previous Culinary experience as a Chef de Cuisine or Sous Chef within a high-volume kitchen setting is essential, • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred, • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required, • Demonstrated financial acumen with P&L statements, and labor models is desirable, • Must be organized, self-motivated, and proactive with strong attention to detail, • Proficient with computers (Microsoft Products), POS, and technology SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Ability to write, read, and verbally communicate, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Must be able to stand for extended periods of time, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working Environment, • Exposure to hot kitchen elements or cleaning materials, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Position: Multi-Unit General Manager (Confidential Hospitality Group) Location: Brooklyn, NY We are seeking a dynamic and experienced Multi-Unit General Manager to lead a food & beverage program spanning a steak-focused restaurant, café, and bar housed within two hotel properties in Brooklyn. This is a unique opportunity for a hands-on, guest-focused leader who thrives in an entrepreneurial environment and is passionate about delivering memorable hospitality experiences. About the Opportunity This role oversees multiple concepts under one cohesive vision, balancing operational excellence with a deep commitment to guest satisfaction. You will work closely with senior leadership, including the Food & Beverage Director and Hotel General Managers, to ensure the success of these businesses, implement accountability and drive performance across all outlets. Key Responsibilities • Lead day-to-day operations across a full-service restaurant, café, and bar within two hotel environments, • Champion a culture of hospitality that prioritizes warmth and consistency, • Recruit, train, and develop teams, fostering accountability and growth, • Collaborate with culinary, beverage, and hotel leadership to ensure alignment on guest experience and brand standards, • Oversee financial performance, including budgeting, forecasting, and cost controls, • Maintain operational systems that support efficiency, quality, and scalability, • Proven experience in multi-unit or high-volume hospitality leadership roles, • A genuine passion for guest experience and team development, • Strong operational acumen with the ability to manage complexity across multiple concepts, • Collaborative mindset with excellent communication skills This position offers the chance to make a meaningful impact within a thoughtfully designed hospitality setting that blends food, beverage, and hotel experiences. You’ll have the autonomy to lead while partnering closely with a supportive leadership team committed to excellence. If you’re a motivated hospitality professional who leads from the front and takes pride in creating exceptional guest experiences, we’d love to hear from you.

Job Description The Restaurant Floor Manager oversees daily front-of-house operations and is responsible for delivering an exceptional guest experience while ensuring smooth service execution, cash controls, and proper opening and closing of the floor. This role works closely with senior leadership to maintain service standards, compliance, and financial accountability across all front-of-house areas. Key Responsibilities: · Lead floor operations during service with a visible, hands-on management presence · Ensure consistent execution of service standards across the dining room · Address guest concerns and execute service recovery as needed · Coordinate seating, pacing, and communication between hosts, servers, and kitchen · Oversee daily FOH operations, including setup, service flow, and breakdown · Ensure staff readiness, station setup, and POS functionality prior to service · Monitor cleanliness, organization, and overall floor presentation · Support smooth coordination between service teams throughout the shift · Oversee cash handling procedures in accordance with company policy · Conduct and verify server bank issuance and collection · Ensure accurate cash drops, tip reporting, and end-of-shift reconciliation · Investigate and report cash discrepancies promptly · Maintain secure cash storage and adherence to internal controls · Execute and oversee floor opening procedures, including operational readiness checks · Lead floor closing procedures, ensuring side work completion and cleanliness · Complete end-of-day financial reports, deposits, and manager logs · Secure the building and confirm all opening/closing checklists are completed · Supervise, coach, and support front-of-house staff · Conduct pre-shift meetings focused on service priorities and expectations · Assist with onboarding and ongoing training of FOH team members · Address performance and conduct issues in alignment with company policies · Support staff scheduling and real-time labor management during service · Assist with inventory counts and waste control as assigned · Ensure compliance with health, safety, and sanitation standards · Complete incident reports, shift notes, and operational documentation · Uphold company policies, procedures, and brand standards Schedule: • Full-time, salaried role, OT Exempt, 50 hour minimum workweek, • Must be available for evening shifts, weekends, and holidays based on business needs and events. Qualifications: • 2–5 years of FOH management experience in a full-service or high-volume restaurant, • Strong leadership and guest service skills, • Experience with cash handling and POS systems, • Excellent communication and organizational abilities, • Flexible availability, including nights, weekends, and holidays Physical Requirements: • Ability to stand and walk for extended periods, • Ability to lift up to 25 lbs, • Comfortable working in a fast-paced environment Benefits & Compensation: • $75,000 - $85,000/yr, • Eligibility for a one-year retention bonus, • Dental Insurance, • Medical Insurance, • Vision Insurance, • Paid Time Off, • Employee Discounts TAVERN ON THE GREEN IS AN EQUAL OPPORTUNITY EMPLOYER.

Tao Group Hospitality offers competitive benefits for all full-time team members such as: • Medical, Dental, and Vision Coverage, • 401(k) Retirement Program with Employer Match, • Life and Disability Insurance Plans, • Ancillary Insurance Plans, • Employee Assistance Program, • Fertility & Family Forming Support and Resources, • Pet Insurance, • Employee Discounts, • TAO Savings Marketplace, • Time off and much more! Responsible for supervising the daily activities of the heart-of-house operations and team members in accordance with department policies and procedures. Interacts with fellow team members, and supervisors in a polite and courteous manner to ensure gracious hospitality. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • Ensures the needs of the guests are accommodated., • Ensures the general cleanliness of the heart-of-house, and the entire venue., • Participate in interviewing, hiring, and training new applicants and team member development of all subordinates., • Responsible for the scheduling of assigned departments (where applicable)., • Participates in growth opportunities and team member development of all heart-of-house team members., • Ensures safety, quality, and recipe accuracy., • Manage the execution of regular service, catering, take-out, delivery, and all in-venue/off-premise events., • Ensures Department of Health and company sanitation standards., • Ensures that the venue is compliant with all federal, state, and local laws and regulations; and company policies., • Coaches and develops heart-of-house team members by setting clear guidelines and expectations., • Responsible for all mechanical systems being in good working order and compliant with all federal, state, and local ordinances., • Ensures all team members are compliant with all heart-of-house standards and procedures., • Responsible for checking cover counts, BEOs, and/or Fire Sheets., • Ensures the preparation and delivery of menu-focus items to daily pre-service meetings., • Proficient with all operational systems, which include payroll, inventory, and purchasing., • Possesses in-depth knowledge of all recipes, and food menus and maintains station recipe books., • Organize, develop and produce new recipes for potential new menu items and specials., • Ensures the completion of all opening and closing procedures as prescribed by the company., • Ensures expediting standards., • Communicates clearly and concisely with all team members during service., • Practical knowledge of the job duties of all supervised team members., • Participates in overseeing the replacement or repair of all breakage, and damage to equipment or furniture., • Attends, leads, and participates in any training sessions, departmental meetings, or daily pre-shift meetings., • Learn by listening, observing other team members, and sharing knowledge while leading by example., • Portrays a positive and professional attitude., • Demonstrates knowledge of the venue, Tao Group Hospitality, its partners, and supporting hotel environments., • Works as part of a team and provides help and support to all fellow team members., • Assist and/ or complete additional tasks as assigned TRAINING REQUIREMENTS: • Tao Group Hospitality in-venue sous chef training EDUCATION/WORKING KNOWLEDGE: • Minimum 2-3 years of previous Culinary supervisory/management experience within a high-volume kitchen setting is essential., • Two-year associate degree (60 credit hours) in Culinary Arts or equivalent work experience preferred., • Strong menu planning, ability to coach, build a team, problem solve, and leadership skills required., • Must be organized, self-motivated, and proactive with strong attention to detail., • Proficient with computers (Microsoft Products), POS, and technology. SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE The work environment characteristics and/or physical demands described here are representative of those a team member encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions • Must have strong problem-solving skills, • Ability to work under pressure and meet deadlines, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • Excellent written and verbal communication skills required, • Must have good positive energy throughout the day, • Must be able to read the computer monitors and print legibly, • Must be able to bend, kneel, sit, and/or stand for extended periods of time, • Must be able to move quickly through work and set the pace in the office, • Must be able to push and lift up to 75 lbs., • Small to Medium office environment, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • 5-25% Local Travel (United States), • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Ability to maintain a high level of confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner

Sous Chef – Fine Dining Restaurant $75,000 - $80,000 + Bonus Join this renowned restaurant group as the Sous Chef of an exciting new fine dining restaurant, responsible for supporting all kitchen operations, complete with excellent benefits, competitive salary, and outstanding career growth opportunities. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Sous Chef supports the Chef de Cuisine in all BOH operations. Your responsibilities will include: • Assist in managing the kitchen with production and execution, training and mentoring the culinary and FOH staff, as well as managing food and labor costs on a daily basis, • Daily inspections of all food prepared; ensure cleanliness and sanitation procedures are followed by the entire BOH team, • Coordinate training activities with the main kitchen, prep cooks and dishwashers, • Maintain all specialized company equipment and ensure cleaning protocols are followed, • Build lasting relationship with all vendors, • Assist Chef de Cuisine with food and beverage related issues, execution issues and problem solving, • Oversee the ordering of supplies and maintain propery inventory control levels, • Experienced leader to anchor and guide the service team with confidence and efficiency, • Assist in scheduling, training, and performance management of kitchen staff BACKGROUND PROFILE: • 2+ years of experience as a Sous Chef with an $8M+ upscale or fine dining restaurant, • Experience with Italian cuisine strongly preferred, • Have strong interpersonal and communication skills, • Energetic, detail oriented, and a passion for hospitality, • Must be quick to learn, flexible, and comfortable adapting in a fast-changing environment, • Able to pivot swiftly and embrace new challenges with a learning mindset EOE – EQUAL OPPORTUNITY EMPLOYER

A new Contemporary Korean restaurant in Flatiron, Oiji Mi is seeking a passionate and dedicated Sous Chef.

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Why This Role: The Assistant General Manager plays a key leadership role in shaping daily operations, team culture, and the guest experience. This position is ideal for an experienced hospitality leader who wants hands-on operational ownership, the opportunity to develop future leaders, and long-term growth within a growing restaurant group. Job Summary: The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, execution, and standards. This role leads teams, upholds service and operational excellence, and ensures company policies, procedures, and financial controls are consistently followed. In addition to day-to-day leadership, the AGM contributes to strategic initiatives focused on driving sales, improving efficiency, controlling costs, developing future leaders, and supporting the continued growth and profitability of the business. Key Responsibilities: Leadership & Team Development: • Lead recruiting, onboarding, training, and development efforts with a focus on building and promoting high-performing teams., • Identify and develop high-potential employees for advancement and leadership growth., • Lead teams daily with professionalism, fairness, and accountability., • Support the General Manager in coaching and developing managers in company. culture, leadership skills, systems, and procedures., • Address and document employee performance issues in accordance with company policies and standard operating procedures., • Organize and lead effective employee meetings and pre-shift communications. Operations & Guest Experience: • Maintain functional proficiency across all front-of-house and back-of-house positions., • Ensure consistent execution of service standards, operational procedures, and brand expectations., • Resolve guest concerns promptly and professionally, exercising sound judgment., • Demonstrate strong knowledge of the employee handbook, employee benefits, and company values., • Ensure compliance with all health, safety, sanitation, and food safety regulations., • Identify and communicate facility maintenance needs to the General Manager and appropriate vendors., • Utilize restaurant systems, technology, and reporting tools effectively. Inventory, Labor & Financial Management: • Establish and maintain inventory par levels and tracking systems to control cost of goods., • Monitor inventory usage, variances, and running totals., • Manage labor costs through effective scheduling, overtime control, and budget adherence., • Enforce cash handling, loss prevention, and anti-theft procedures., • Ensure accurate monthly inventories are completed, reviewed, and submitted on time., • Conduct ongoing labor and cost analysis to support operational efficiency. Financial Controls & Payroll: • Support the General Manager with financial oversight, reporting, and internal controls., • Accurately complete weekly restaurant payroll in compliance with legal and company requirements. Qualifications: • Three (3) or more years of supervisory or management experience., • Three (3) or more years of experience in a full-service dining environment., • Proven ability to lead teams and manage multiple priorities in a fast-paced environment., • Strong work ethic with a consistent sense of urgency, accountability, and ownership., • Professional, polished appearance and demeanor., • Ability to anticipate and respond to guest and team needs., • Working knowledge of cocktails, spirits, and wine preferred., • Availability to work nights, weekends, and holidays., • Ability to stand for extended periods and lift up to 35 pounds. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at . We are committed to providing reasonable accommodations in accordance with applicable law.

Company Description Wish You Were Here Group is a hospitality and lifestyle group dedicated to creating memorable dining experiences inspired by global travel. With a diverse portfolio of restaurants, cafes, and bars, the group celebrates various cultures and cuisines through unique aesthetics, flavorful dishes, and exceptional service. Their properties, designed with thoughtful attention to detail, aim to immerse guests in experiences inspired by destinations around the world. Currently, the group operates in top locations such as Las Vegas, Los Angeles, New York City, and Scottsdale, with plans for continued expansion. Brands include Little Rubys Cafe, Dudleys, Elephante, Belles Beach House, Kassi 7 Bar Bambino. Position Overview This is a full-time General Manager role for someone in New York who is the leader operator and culture driver of the restaurant. This role is responsible for delivering an exceptional guest experience driving financial performance and building a high performing hospitality first team that reflects the Rubys brand You are not just running a restaurant you are owning the energy standard and reputation of the brand in your market Key Responsibilities: Leadership and Culture • Build and maintain a high performance hospitality driven culture, • Lead by example on the floor visible engaged and guest focused, • Hire train and develop a best in class team across FOH and management, • Drive accountability ownership mentality and pride in execution, • Run pre shift meetings that energize and align the team daily, • Ensure alignment with WYWH Group culture and values Guest Experience • Ensure every guest receives a consistent high quality experience, • Actively engage with guests VIPs and regulars, • Resolve issues quickly with a hospitality first mindset, • Maintain strong online reputation across platforms, • Work closely with marketing on guest experience activations and feedback loops Financial Performance • Own full PL responsibility including revenue growth labor cost management and food and beverage cost control, • Drive top line sales through operational excellence guest retention and in house marketing execution, • Manage scheduling to optimize productivity without sacrificing service, • Analyze weekly reporting and take action on trends Operations Excellence • Maintain best in class standards across service food quality cleanliness and ambience, • Ensure all SOPs are executed consistently, • Oversee inventory ordering and vendor relationships, • Maintain compliance with all health safety and licensing requirements, • Work closely with culinary leadership to ensure menu execution Team Development • Coach and develop managers into future leaders, • Conduct regular performance reviews and feedback sessions, • Identify high potential team members and create growth paths, • Foster a low turnover high engagement environment Brand and Marketing Collaboration • Partner with marketing to execute campaigns events and partnerships, • Ensure the in restaurant experience aligns with brand positioning, • Support influencer VIP and community engagement initiatives, • Act as a brand ambassador in your local market Key Metrics for Success KPIs • Revenue vs budget, • Labor cost percent, • Prime cost labor plus COGS, • Guest satisfaction scores and reviews, • Employee retention and engagement, • Health inspection scores, • Mystery shopper and internal audit scores Qualifications • Five plus years of experience in a high volume or lifestyle driven restaurant, • Proven success managing five million to fifteen million plus annual revenue locations, • Strong leadership presence with the ability to inspire teams, • Deep understanding of restaurant financials and cost control, • Passion for hospitality food and guest experience, • Experience working with brand driven or multi unit groups preferred, • Strong communication and organizational skills Leadership Profile What Success Looks Like • You run a tight operation without killing the vibe, • Your team respects you and performs at a high level, • Guests feel the energy the moment they walk in, • You think like an owner not just a manager, • You are obsessed with details but understand the bigger picture Compensation and Benefits • Salary competitive based on experience - $100k-$120k + bonus, • Performance based bonus structure, • Health benefits, • Growth opportunities within Wish You Were Here Group Why Join Rubys WYWH Group • Work with a fast growing brand driven hospitality group, • Be part of a company that values culture creativity and guest experience, • Opportunity to grow into multi unit or corporate leadership roles

About Us: Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career. General Description: The Assistant Restaurant Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This Restaurant Manager position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal Restaurant Manager will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential. Type of position: ☒ Full-time Reporting to: Restaurant Franchise Partner Hours: 50-65 hours/week ☒ Exempt Duties and Responsibilities: • Oversee front-of-house operations by managing labor via scheduling, bar inventory, and ensuring compliance with federal, state, and local regulations., • Conduct pre-shift meetings focused on service, upselling, and brand standards., • Ensure seamless execution of KPOT service model., • Maintain cleanliness, organization, and safety standards., • Monitor wait times, table turns, and guest flow., • Recruit, train, and develop hourly team members. Coach and hold staff accountable to performance standards., • Drive sales growth and local marketing initiatives, • Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures., • Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service., • Ensure compliance with all health department regulations., • Maintain proper food handling, storage, and sanitation standards., • Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance., • Additional responsibilities as assigned. Essential Functions • 2+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision., • Holds a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards., • Proficient in POS systems, scheduling software (specifically 7Shifts), purchasing platforms, streamlining daily operations., • Demonstrate clear, high-level communication skills to effectively lead teams and enhance guest satisfaction., • Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs., • Strong communication and a passion for delivering world-class service at every touchpoint., • Ability to stand for extended periods., • Push, pull up, or lift up to 50 lbs., • Occasionally kneeling., • Comfortable working around grills and hot cooking surfaces. K-Pot Korean BBQ & Hot Pot provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state and local laws.

About Us: Join KPOT, one of the fastest-growing restaurant brands in the U.S! With over 130 locations and expanding, KPOT is redefining the dining scene with its unique All-You-Can-Eat Korean BBQ and Hot Pot experience. We are seeking a passionate Restaurant Manager who thrives in a fast-paced, high-energy environment. At KPOT, you will be part of a vibrant team dedicated to delivering incredible guest experiences, with real opportunities to grow your career. General Description: The Restaurant Manager plays a critical leadership role at our KPOT locations, overseeing the success of front-of-house operations. This Restaurant Manager position requires an individual who is highly organized, adept at multitasking, and capable of coaching team members effectively in real-time. The ideal Restaurant Manager will have a strong track record of fostering a culture of exceptional hospitality and will be responsible for ensuring seamless day-to-day operations. Availability to work evenings and weekends is essential. Type of position: ☒ Full-time Reporting to: Restaurant Franchise Partner Hours: 50-65 hours/week ☒ Exempt Duties and Responsibilities: • Oversee front-of-house operations by managing labor via scheduling, bar inventory, and ensuring compliance with federal, state, and local regulations., • Conduct pre-shift meetings focused on service, upselling, and brand standards., • Ensure seamless execution of KPOT service model., • Maintain cleanliness, organization, and safety standards., • Monitor wait times, table turns, and guest flow., • Recruit, train, and develop hourly team members. Coach and hold staff accountable to performance standards., • Drive sales growth and local marketing initiatives, • Maintain expert knowledge of brand standards, plate presentation, recipe adherence, and overall operational procedures., • Oversee floor operations, shift management, labor cuts, and engage with customers to ensure exceptional service., • Ensure compliance with all health department regulations., • Maintain proper food handling, storage, and sanitation standards., • Maintain clear, consistent communication with the Franchise Partner regarding daily operations, service standards, and performance., • Additional responsibilities as assigned. Essential Functions • 5+ years leading full-service restaurant operations and bartending, with a hands-on approach to service and team supervision., • Holds a valid State-Mandated Food Handlers Certification, ensuring compliance with health and safety standards., • Proficient in POS systems, scheduling software (specifically 7Shifts), purchasing platforms, streamlining daily operations., • Demonstrate clear, high-level communication skills to effectively lead teams and enhance guest satisfaction., • Solid experience with P&L management, understanding the relationship between sales, labor, and operational costs., • Strong communication and a passion for delivering world-class service at every touchpoint., • Ability to stand for extended periods., • Push, pull up, or lift up to 50 lbs., • Occasionally kneeling., • Comfortable working around grills and hot cooking surfaces. Perks & Benefits • Generous Employee Discount: Receive 30% off meals to enjoy your favorite dishes anytime., • Vibrant Work Culture: Be part of a fun, high-energy team with opportunities for career growth and advancement., • Performance-Based Bonus Potential: Earn additional income through performance and goal-driven incentives. K-Pot Korean BBQ & Hot Pot provides equal employment opportunities (EEO) to all applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, gender, gender identity or expression, sexual orientation, national origin, age, disability status, genetic information (including family medical history), marital status, amnesty, status as a covered veteran or any other characteristic protected by applicable federal, state and local laws.

Previous experience as a line cook or sushi cook in a restaurant environment; Asian or sushi concept preferred. The Sushi Line Cook is responsible for preparing high-quality Asian-inspired and sushi-focused dishes in a timely and efficient manner, ensuring the kitchen operates smoothly while meeting

About AltaMarea Group Altamarea Group (AMG) is a globally recognized hospitality company renowned for its world-class restaurant concepts and exceptional service. Since its founding in 2009 with the opening of the award-winning Marea in New York City, AMG has expanded to operate over 20 restaurants across major cities including New York, Washington D.C., Dubai, Istanbul, Riyadh, and New Delhi. Known for its uncompromising quality, innovative concepts, and operational excellence, AMG provides unique culinary experiences that have earned international accolades. Its celebrated establishments include Marea, Ai Fiori, 53, and Morini and Nicoletta brands. About Piccolo Morini Piccolo Morini is the latest concept from Altamarea Group — the award-winning hospitality group behind Marea, Ai Fiori, and 53 — bringing a fresh, high-energy take on Italian dining to SoHo. Rooted in handcrafted pasta and Italian small plates, Piccolo Morini captures the spirit of convivial dining with a focus on quality, consistency, and guest experience. We are seeking a General Manager to lead the opening and ongoing operations of Piccolo Morini. This role requires a strong, hands-on leader who can build and develop a high-performing team, drive service standards, and create a consistent, welcoming guest experience in a fast-paced environment. Key Responsibilities: • Lead all front-of-house operations with a focus on service, hospitality, and execution, • Build, train, and develop a strong FOH team aligned with company standards, • Drive a culture of accountability, professionalism, and teamwork, • Oversee staffing, scheduling, and daily operations to ensure efficiency, • Maintain high standards of guest experience and resolve issues effectively, • Partner with culinary leadership to ensure alignment between FOH and BOH, • Manage financial performance including labor, cost control, and revenue goals Qualifications • 5+ years of experience in a General Manager or senior leadership role, • Background in high-volume, quality-driven restaurant environments, • Strong leadership presence with the ability to motivate and develop teams, • Excellent communication, organization, and problem-solving skills, • Proven ability to manage operations, staffing, and financial performance, • Passion for hospitality and delivering consistent guest experiences, • Ability to walk, lift, stand, kneel, bend, lift for long periods of time What We Offer At Altamarea Group, we are committed to creating a supportive and professionally rewarding work environment for all of our team members. We are also pleased to offer the following benefits for our employees: • Comprehensive Medical, Dental, and Vision Benefits with wide range of coverage options for families (30 days from date of hire), • Paid Time Off (progressive with tenure), • Career Development and Growth Opportunities, • Employee Dining Discount at All Altamarea Group Restaurants, • 401(k) Plan (one year from date of hire) Altamarea Group is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws.

Director of Events Sales – Upscale Restaurant Group $100,000 - $120,000 + Commission Join this renowned restaurant group as the Director of Events Sales, driving event revenue, client relationships, and elevated private dining experiences across a growing portfolio of restaurant concepts. Complete with excellent benefits, competitive salary, and meaningful career growth opportunity. Company: • Renowned hospitality group known for delivering exceptional guest experiences through creativity, elevated service, and thoughtful attention to detail, • Offers a dynamic, collaborative, and growth-oriented environment across a portfolio of distinct, design-forward restaurant concepts Benefits: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • Commission eligibility ($60K estimated), • 2 weeks of vacation, 3 weeks after 2+ years, • Dining discounts Responsibilities: • Drive outbound sales efforts to grow private dining and event revenue across multiple restaurant concepts and markets, with a focus on corporate, social, brand, and high-profile client segments, • Identify untapped opportunities in each market and develop tailored sales strategies, promotional packages, seasonal offerings, and partnership initiatives to increase bookings, • Build, manage, and actively convert a strong pipeline of event clients while meeting or exceeding revenue goals and providing accurate monthly and quarterly forecasts, • Create and implement a cohesive multi-market event sales strategy, including pricing guidelines, capacity standards, menu frameworks, service models, and revenue optimization practices, • Oversee the full event lifecycle from initial inquiry and proposal through contracting, planning, execution, and post-event follow-up, ensuring a seamless and elevated guest experience, • Partner cross-functionally with Culinary, Operations, Marketing, and Finance to develop event menus, collateral, campaigns, pricing strategies, and execution standards that align with concepts, • Build scalable processes, SOPs, sales tools, and training resources for restaurant leadership and event teams to support consistent private dining execution across markets, • Lead, coach, and develop a high-performing events team, fostering strong relationships with GMs, chefs, and market leaders while serving as the escalation point for VIP and high-profile clients Background Profile: • 7+ years of event sales leadership experience in upscale or fine dining restaurant hospitality, ideally in a Director-level or comparable role overseeing multi-market or multi-city operations, • Proven success driving significant event sales revenue, ideally with prior responsibility for approximately $6M+ in annual event sales volume and demonstrated growing outbound sales, • Established network and book of business within the NYC and/or Washington, D.C. markets required; Miami and Chicago relationships are a plus, • Experience managing, coaching, and developing event sales managers, coordinators, or similar team members in a fast-paced, hospitality-driven environment, • Advanced financial, analytical, and technical skills, including proficiency with forecasting, revenue modeling, margins, pricing, sales reporting, CRM platforms, event management software, Microsoft Office, Excel, Outlook, shared-drive tools, and event documentation, • Exceptional organizational, client-facing, negotiation, and problem-solving skills, with the ability to manage multiple events, clients, priorities, and markets while supporting VIP and high-profile clients with professionalism and discretion, • Collaborative and service-oriented, with the ability to partner effectively with Culinary, Operations, Marketing, Finance, and leadership teams, • Local Candidates Only – Must currently reside in the NYC area and be able to work in-office EOE – EQUAL OPPORTUNITY EMPLOYER

The Chef de Cuisine is responsible for establishing and executing superior guest experience through excellent food and hospitality. This position supports the Executive Chef by organizing, planning, and directing all aspects of daily kitchen operations. The Chef de Cuisine must have a passion for cr

We are hiring for an upscal restaurant in the upper east side a sushi line cook . At least 2 years of experience in high volume and sushi restaurants. Complete mise en place list in the time allotted, making sure all sections of sushi are ready for each service.

Manhatta is a restaurant and full-service event space from Danny Meyer’s Union Square Hospitality Group, combining sky-high views with down-to-earth hospitality. As an Event Lead Line Cook, you have a strong passion for food, technique, and an eagerness to learn more, which comes with the opportun

C H E F P R O F I L E — W H A T W E ’ R E L O O K I N G F O R The ideal candidate is a classicist—someone trained in the French-Italian tradition who excels at grill and broiler cookery (steaks, chops, whole fish) and can simultaneously run a high-level raw bar and seafood program at volume. Not a wood-fire or hearth specialist. The cooking is about technique, temperature, and product rather than smoke and char. — Strong classical French-Italian technique as a foundation — Fluency in grill, broiler, and plancha cookery—not reliant on open flame or wood fire — Deep comfort with raw bar operations: oyster programs, seafood plateaus, caviar service, crudo — Experience with high-volume hotel restaurant operations in a major metro market — Sourcing-obsessed: direct farm and fishery relationships, an eye for provenance and quality — Affinity for the British grill tradition and/or exposure to UK dining culture is a plus — Philosophy aligned with restraint and timelessness over trend and novelty—the kind of chef who gets excited about sourcing directly from farms C U L I N A R Y D I R E C T I O N The menu bridges raw bar and grill traditions with a broader French-Italian sensibility. The grill is the format and the philosophy—not a fuel source. The kitchen works with plancha, flat-top, and broiler in the tradition of the classic hotel grill kitchen, emphasizing precise heat control, proper searing, and the care that goes into dry-aging and sourcing. Raw Bar — A centerpiece of the restaurant, not an afterthought. Oysters (10 daily varieties), littleneck clams, lobster (chilled half/whole), caviar service, Ligurian tuna crudo, shrimp cocktail (Bayou style), and house seafood plateaus. This draws directly on the infrastructure and sourcing relationships built through Maison Premiere’s acclaimed oyster program. From the Grill — Serious sourcing with a focus on quality over novelty. Butcher’s steak (Kinderhook Farm), NY Strip (Washugyu Wagyu & American Angus), Flannery ribeye and dry- aged porterhouse (Holstein Dairy), dry-aged pork chop (35 days, Brunson’s), Feisty Acres quail. Seafood on the grill: whole fluke (char-grilled), lobster à la plancha, grilled seafood platter for two. Entrees & Pasta — Composed plates that reflect the French-Italian lineage: halibut beurre blanc, swordfish sausage au poivre, duck breast with cherries. Handmade pastas: fettuccine alfredo, lobster à la plancha spaghetti, linguine alle vongole. Appetizers & Salads — Gazpacho, cod chowder (saffron & fennel), herbed Caesar salad, hand- cut steak tartare, lobster salad with leeks and artichokes, razor clams casino, jumbo lump crab cake. The range here signals a kitchen with classical depth, not a grill-only operation. Sides, Breads & Desserts — Potatoes: Duck fat chips, crispy smoked potatoes. Creamed spinach gratin, wild mushrooms with shallots and Madeira. Parker House rolls with herb butter, grilled focaccia with anchovy and trio of OVO. Desserts lean nostalgic: chocolate soufflé, cherry jubilee sundae, genepy soft serve, strawberries Romanoff, seasonal pies and tarts. S E A F O O D A S T H E K E Y D I F F E R E N T I A T O R This is the strategic play that separates us rom every other midtown grill. Most grill rooms treat seafood as a token offering—a fish on the menu, a shrimp cocktail to start. makes the raw bar a co-equal anchor to the grill, backed by our direct relationships with oyster farmers and the sourcing infrastructure built over time. The combination of a serious raw bar program running at volume alongside a full grill kitchen is rare in this market. It’s the competitive moat and it’s what distinguishes us from the rest.

The Cafe Sous Chef works closely with the Cafe Chef to maintain the highest quality and standards in the daily operations of kitchen. Throughout the afternoon and evening, the restaurant serves chef-driven salads, made-to-order sandwiches, seasonal sides, and comforting dinner dishes like its famous

Ciao Evento is looking for an enthusiastic, skilled and detail oriented cook to prepare food for our lively and fun pasta / pizza parties. This job is much more dynamic and fun than your typical restaurant line cook role. Responsibilities: • Cook for 4 to 6 events a week, • Ensure the kitchen is kept organized and clean each shift, • Maintain ingredient + equipment inventory, along with the culinary director, • Maintain and execute a consistent prep schedule for weekly events, along with the culinary director, • 2+ years proven work experience cooking in a professional kitchen environment, • Experience making an cooking fresh pasta and pizza, • Familiarity with kitchen sanitation and safety regulations (NYC Food Handlers Certificate preferred), • Flexibility to work nights and weekends, • Experience in food inventory + food ordering, • Excellent organizational skills, • Knowledge of a wide range of cooking techniques

HMSHost is now hiring experienced Restaurant Shift Managers for immediate full-time openings at some of JFK Airport’s most recognized dining destinations, including Eataly, Momofuku, and Starbucks. This is an exciting opportunity for hospitality professionals who thrive in fast-paced, high-volume environments and are passionate about leading front-line operations while delivering exceptional guest experiences. Shift Manager roles are available at Eataly, Momofuku, and Starbucks. Each role supports one specific concept - candidates will be placed within a single location, not across multiple brands. Why This Role Stands Out • Competitive hourly pay: $24.58 – $27.31 + up to 15% quarterly bonus!, • Lead operations within globally recognized restaurant brands, • Clear path to Assistant General Manager and beyond, • High-visibility leadership role in a fast-paced airport environment, • Culture focused on internal promotion and leadership development What You’ll Own • Execute smooth openings, closings, and peak service periods, • Hold team members accountable to service, speed, and quality standards, • Actively coach and develop staff in real time, • Ensure strict adherence to food safety, sanitation, and brand standards, • Manage cash controls, inventory flow, and shift performance metrics, • Resolve guest and team issues quickly, professionally, and confidently What We’re Looking For • 4+ years in restaurant or food & beverage operations, • 2+ years leading shifts or supervising teams in a high-volume setting, • Proven ability to run a shift independently and make real-time decisions, • Strong presence on the floor—visible, engaged, and hands-on, • Flexible availability (early mornings, evenings, weekends, holidays), • Thrives under pressure and raises the bar for team performance Benefits & Perks • Health, Dental & Vision Insurance, • Paid Time Off + Holiday Pay, • 401(k) with Company Match, • Meal & Transportation Benefits, • Tuition Reimbursement, • Employee Assistance Program, • Referral Bonuses, • Ongoing training and career advancement opportunities Immediate Hiring - Apply Today! We’re seeking motivated Shift Managers ready to lead high-energy teams and grow their careers with globally recognized hospitality brands. If you thrive in fast-paced environments, we’d love to hear from you! Avolta, including Dufry, HMSHost Corporation, Hudson, and affiliates (“the Company”), is an equal opportunity employer. It is the Company’s policy to ensure equal employment opportunity in all aspects of employment and to comply with anti-discrimination laws and regulations. The Company prohibits discrimination and harassment of any type and provides equal opportunities to applicants and team members without regard to actual or perceived race, color, creed, age, religion, sex or gender (including pregnancy, childbirth, related medical conditions and lactation), gender identity or gender expression (including transgender status), sexual orientation, national origin, disability, military service and veteran status, ancestry, citizenship status, marital status, protected medical condition as defined by applicable state or local law, genetic information, or any other basis protected by applicable federal, state or local laws and ordinances (referred to as “protected characteristics”).

Food and Beverage Manager • New York, NY, USA, • Full-time, • Job-Category: Food & Beverage, • Job Type: Permanent Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City’s premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Job Description The Food and Beverage Manager is responsible to administer the successful planning, organization, and coordination of all food and beverage activities, while providing exceptional 5-diamond service. Adherence to established policies, standards and procedures are required at all times in order to achieve high levels of customer satisfaction, quality service, compliance with corporate policies and procedures and local regulations while meeting/exceeding financial goals. The Food and Beverage Manager will lead a service team of colleagues to a common goal for the guest, colleague, owner and brand awareness. Compensation: $82,000.00 - $85,000 Annual Salary Plus bonus Responsibilities • Floor presence during shift, greeting and interacting with guests, • Perform daily inspection for readiness according to standards, • Responsibility for all opening/closing procedures of shift, including Log Book, pre-meal shift, guest comment card process, and menu engineering, • Maintain fast, accurate service, positive guest relations, and ensure products are consistent with company quality standards, • Responsible for maintaining the highest standards of service and ambiance, • Supervision of tabletop presentation for meal service., • Supervise and direct service, • Handle guest complaints in the most diplomatic manner, • Ensure food quality and 100% customer satisfaction, • Complete menu knowledge (breakfast, lunch, dinner, bar and wine pairing), • Maintaining inventory of equipment, linen and other supplies, • Profit & Loss management by following cash control/security procedures manages labor, review financial reports, and takes any appropriate actions, • Monitoring and controlling Micros system in appliance to guest checks and hotel reports, • Monitor speed of service and exercise quality control for both food and beverage, • Schedule dining room personnel with forecasted business ensuring that staffing is adequate and yet within budgetary goals, • Increase knowledge of the industry trends, • Maintain safety by adhering to stated safety policies and handle guest and employee accidents, • Ensure Occupational Safety & Health Act, local health and safety codes, and company safety and security policy are met, • Relay any outlet maintenance needs to the Engineering Department by work order program, • Keep storerooms in a state of readiness, cleanliness and tidiness, • Promote and maintain good employee relations between service kitchen and dining room, • Lead efforts in recruiting, interviewing, and hiring team members; conducts performance appraisals, take disciplinary action, motivate and train, • Wine list development, • Responsible overall for the delivery of wine service, • Progressive and ongoing staff education, • Working along with the culinary team, by pairing and suggesting wines that will best complement each particular food menu item, • Working on the floor as sommelier assisting in service and elevating our service performance while in direct contact with the restaurant patrons, • Ethical duty to work with the taste preference and budget parameters of the patron, • A college degree is preferred, • Freestanding restaurant experience necessary or luxury hotel experience a plus, • Strong food/wine and liquor knowledge, • Excellent customer service skills, • Clear concise written and verbal communication skills in English, second language is an asset, • Must be proficient in Microsoft Office, namely Word and Excel, • Must have excellent organizational, interpersonal and administrative skills and excellent attention to detail, • Ability to meet deadlines, work under pressure and work independently, • Ability to deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse angry situations and collect accurate information in order to resolve conflicts, • Ability to handle multiple tasks, • Strong leadership skills and the ability to motivate people, • Complete knowledge of P.O.S system, • Ability to calculate/analyze data, • Basic business math and accounting skills, • Attention to detail and strong sense of urgency, • The ability to think ‘out of the box’ and see the big picture, • Must possess the following strengths: high energy, entrepreneurial spirit, motivational leader, effective communicator, desire to provide exceptional customer service and ability to improve the bottom line

We are looking for energetic and enthusiastic candidates for Full Time Hosts at a busy high end Chinatown restaurant.

Looking for line cooks to work alongside Chef Eddie Huang and Chef de Cuisine, Raymond Yang, at the new Baohaus.

Minimum 5 years of previous culinary experience as an Executive Chef or Senior Sous Chef within a high-volume kitchen setting is essential. Seeking individual with NYC restaurant experience to oversee and setup the opening for April, 2026! The Executive Chef must have experience creating menus!. SK

The ideal candidate has at least 1 year of NYC restaurant cooking experience.Must have flexible availability and be able to work nights, weekends, and holidays as needed.Fine dining experience is a plus but not required.Come join the team at a .James Beard Award Semifinalist

Job Description Job Title: Backwaiter Reports To: FOH Manager Roberta’s is looking for backwaiters to join our team! Roberta’s which opened in 2008, helped pave the way for the boroughs’ food scene, the pizza game, offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program and quickly became a mecca for pizza and culture. Roberta’s is actively expanding and is looking for talented people to join the family. The ideal candidate has a genuine passion for hospitality. They must be energetic and comfortable in a fast-paced environment with a determination to provide guests with a memorable experience. This is an opportunity for someone who wants to learn and grow, while working alongside other passionate hospitality professionals. Positive vibes only! DUTIES & RESPONSIBILITIES: ● Clear and reset tables in a timely and efficient manner. Ensure quality of all items being set on the table. ● Maintain stocks of all supplies and necessary items for service, reporting to management when items are low. ● Maintain a clean and sanitary work environment. Keep all service stations/areas clean and organized at all times. ● Communicate information to a Manager in a prompt fashion which will allow the team members to respond as necessary and work together as a team. ● Participate in Pre-Shift meetings, asking questions to assist in your understanding of the cuisine and restaurant. ● Display hospitality in welcoming all guests. Ensure they are given responsive, professional and gracious service at all times. ● Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. ● All other duties as assigned. REQUIREMENTS: ● One year of experience. ● Must be able to communicate clearly in English. ● Must be able to work long hours. ● Flexible schedule. ● Strong attention to detail and efficiency. ● Attention to organization and cleanliness in a high pressure environment.

Job Description Job Title: Backwaiter Reports To: FOH Manager Roberta’s is looking for backwaiters to join our team! Roberta’s which opened in 2008, helped pave the way for the boroughs’ food scene, the pizza game, offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program and quickly became a mecca for pizza and culture. Roberta’s is actively expanding and is looking for talented people to join the family. The ideal candidate has a genuine passion for hospitality. They must be energetic and comfortable in a fast-paced environment with a determination to provide guests with a memorable experience. This is an opportunity for someone who wants to learn and grow, while working alongside other passionate hospitality professionals. Positive vibes only! DUTIES & RESPONSIBILITIES: ● Clear and reset tables in a timely and efficient manner. Ensure quality of all items being set on the table. ● Maintain stocks of all supplies and necessary items for service, reporting to management when items are low. ● Maintain a clean and sanitary work environment. Keep all service stations/areas clean and organized at all times. ● Communicate information to a Manager in a prompt fashion which will allow the team members to respond as necessary and work together as a team. ● Participate in Pre-Shift meetings, asking questions to assist in your understanding of the cuisine and restaurant. ● Display hospitality in welcoming all guests. Ensure they are given responsive, professional and gracious service at all times. ● Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. ● All other duties as assigned. REQUIREMENTS: ● One year of experience. ● Must be able to communicate clearly in English. ● Must be able to work long hours. ● Flexible schedule. ● Strong attention to detail and efficiency. ● Attention to organization and cleanliness in a high pressure environment.

Job Description Overview Applebee’s is hiring Restaurant Assistants who take pride in keeping the restaurant clean, organized, and guest-ready every shift. If you enjoy staying active, supporting the team, and helping everything run smoothly behind the scenes, this role is a great fit. What We Offer • Competitive pay, • Health care benefits (for both part-time and full-time team members), • Flexible schedules, • Paid, on-the-job training, • Meal discounts, • Real advancement opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Support overall restaurant cleanliness and guest readiness, assist with opening and closing duties, help with takeout orders and food expediting, restock service and bar items, maintain restroom and dining area cleanliness, assist with pre-bussing, dishwashing, prep work, and follow all food safety and sanitation standards. Qualifications • Ability to stand and move throughout the entire shift, • Ability to lift and carry 25–50 lbs., • Ability to work efficiently in a fast-paced restaurant environment, • Comfort working around kitchen equipment, noise, and varying temperatures, • Team-oriented, dependable, and detail-focused Apply today and help keep the neighborhood restaurant running strong at Applebee’s.

Job Description Overview Applebee’s is hiring Restaurant Assistants who take pride in keeping the restaurant clean, organized, and guest-ready every shift. If you enjoy staying active, supporting the team, and helping everything run smoothly behind the scenes, this role is a great fit. What We Offer • Competitive pay, • Health care benefits (for both part-time and full-time team members), • Flexible schedules, • Paid, on-the-job training, • Meal discounts, • Real advancement opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Support overall restaurant cleanliness and guest readiness, assist with opening and closing duties, help with takeout orders and food expediting, restock service and bar items, maintain restroom and dining area cleanliness, assist with pre-bussing, dishwashing, prep work, and follow all food safety and sanitation standards. Qualifications • Ability to stand and move throughout the entire shift, • Ability to lift and carry 25–50 lbs., • Ability to work efficiently in a fast-paced restaurant environment, • Comfort working around kitchen equipment, noise, and varying temperatures, • Team-oriented, dependable, and detail-focused Apply today and help keep the neighborhood restaurant running strong at Applebee’s.

Job Description Job Title: Backwaiter Reports To: FOH Manager Roberta’s is looking for backwaiters to join our team! Roberta’s which opened in 2008, helped pave the way for the boroughs’ food scene, the pizza game, offering Neapolitan style wood-fired pizzas, artfully crafted cocktails and a diverse natural wine program and quickly became a mecca for pizza and culture. Roberta’s is actively expanding and is looking for talented people to join the family. The ideal candidate has a genuine passion for hospitality. They must be energetic and comfortable in a fast-paced environment with a determination to provide guests with a memorable experience. This is an opportunity for someone who wants to learn and grow, while working alongside other passionate hospitality professionals. Positive vibes only! DUTIES & RESPONSIBILITIES: ● Clear and reset tables in a timely and efficient manner. Ensure quality of all items being set on the table. ● Maintain stocks of all supplies and necessary items for service, reporting to management when items are low. ● Maintain a clean and sanitary work environment. Keep all service stations/areas clean and organized at all times. ● Communicate information to a Manager in a prompt fashion which will allow the team members to respond as necessary and work together as a team. ● Participate in Pre-Shift meetings, asking questions to assist in your understanding of the cuisine and restaurant. ● Display hospitality in welcoming all guests. Ensure they are given responsive, professional and gracious service at all times. ● Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. ● All other duties as assigned. REQUIREMENTS: ● One year of experience. ● Must be able to communicate clearly in English. ● Must be able to work long hours. ● Flexible schedule. ● Strong attention to detail and efficiency. ● Attention to organization and cleanliness in a high pressure environment.

Job Description Overview Applebee’s is hiring Restaurant Assistants who take pride in keeping the restaurant clean, organized, and guest-ready every shift. If you enjoy staying active, supporting the team, and helping everything run smoothly behind the scenes, this role is a great fit. What We Offer • Competitive pay, • Health care benefits (for both part-time and full-time team members), • Flexible schedules, • Paid, on-the-job training, • Meal discounts, • Real advancement opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Support overall restaurant cleanliness and guest readiness, assist with opening and closing duties, help with takeout orders and food expediting, restock service and bar items, maintain restroom and dining area cleanliness, assist with pre-bussing, dishwashing, prep work, and follow all food safety and sanitation standards. Qualifications • Ability to stand and move throughout the entire shift, • Ability to lift and carry 25–50 lbs., • Ability to work efficiently in a fast-paced restaurant environment, • Comfort working around kitchen equipment, noise, and varying temperatures, • Team-oriented, dependable, and detail-focused Apply today and help keep the neighborhood restaurant running strong at Applebee’s.

Job Description Overview Applebee’s is hiring Restaurant Assistants who take pride in keeping the restaurant clean, organized, and guest-ready every shift. If you enjoy staying active, supporting the team, and helping everything run smoothly behind the scenes, this role is a great fit. What We Offer • Competitive pay, • Health care benefits (for both part-time and full-time team members), • Flexible schedules, • Paid, on-the-job training, • Meal discounts, • Real advancement opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Support overall restaurant cleanliness and guest readiness, assist with opening and closing duties, help with takeout orders and food expediting, restock service and bar items, maintain restroom and dining area cleanliness, assist with pre-bussing, dishwashing, prep work, and follow all food safety and sanitation standards. Qualifications • Ability to stand and move throughout the entire shift, • Ability to lift and carry 25–50 lbs., • Ability to work efficiently in a fast-paced restaurant environment, • Comfort working around kitchen equipment, noise, and varying temperatures, • Team-oriented, dependable, and detail-focused Apply today and help keep the neighborhood restaurant running strong at Applebee’s.

Job Description Overview Applebee’s is hiring Restaurant Assistants who take pride in keeping the restaurant clean, organized, and guest-ready every shift. If you enjoy staying active, supporting the team, and helping everything run smoothly behind the scenes, this role is a great fit. What We Offer • Competitive pay, • Health care benefits (for both part-time and full-time team members), • Flexible schedules, • Paid, on-the-job training, • Meal discounts, • Real advancement opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Support overall restaurant cleanliness and guest readiness, assist with opening and closing duties, help with takeout orders and food expediting, restock service and bar items, maintain restroom and dining area cleanliness, assist with pre-bussing, dishwashing, prep work, and follow all food safety and sanitation standards. Qualifications • Ability to stand and move throughout the entire shift, • Ability to lift and carry 25–50 lbs., • Ability to work efficiently in a fast-paced restaurant environment, • Comfort working around kitchen equipment, noise, and varying temperatures, • Team-oriented, dependable, and detail-focused Apply today and help keep the neighborhood restaurant running strong at Applebee’s.

Job Description Overview Applebee’s is hiring Restaurant Assistants who take pride in keeping the restaurant clean, organized, and guest-ready every shift. If you enjoy staying active, supporting the team, and helping everything run smoothly behind the scenes, this role is a great fit. What We Offer • Competitive pay, • Health care benefits (for both part-time and full-time team members), • Flexible schedules, • Paid, on-the-job training, • Meal discounts, • Real advancement opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Support overall restaurant cleanliness and guest readiness, assist with opening and closing duties, help with takeout orders and food expediting, restock service and bar items, maintain restroom and dining area cleanliness, assist with pre-bussing, dishwashing, prep work, and follow all food safety and sanitation standards. Qualifications • Ability to stand and move throughout the entire shift, • Ability to lift and carry 25–50 lbs., • Ability to work efficiently in a fast-paced restaurant environment, • Comfort working around kitchen equipment, noise, and varying temperatures, • Team-oriented, dependable, and detail-focused Apply today and help keep the neighborhood restaurant running strong at Applebee’s.

Job DescriptionWhat you’ll need: ● Operational efficiency ● Customer Service Excellence ● Quality experience ● Willingness to learn and grow What you’ll do: ● Effectively manage the restaurant, including administration of policies and guidelines of the company, ensuring 100% customer satisfaction at all times ● Maintain fast, accurate service, positive guest relations, and ensures products are consistent with company quality standards ● Execute flawless shifts with productive teams in place and happy Guests that have memorable experiences ● Have excellent management skills to foster a supportive and efficient environment ● Help to identify new team members for their stores ● Identify gaps in shift execution and make adjustments ● Assist and controls profit & loss by following cash control/security procedures, strategic ordering, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions ● Conduct performance appraisals, takes disciplinary action, motivates and trains team ● Product preparation and delivery, with any potential repair ● Ensure maintenance of equipment, facility, and grounds through the use of a preventative maintenance program ● Perform positional duties day-to-day, as needed ● Other duties and responsibilities as assigned your supervisor The stuff we have to cover: The position’s physical demands require work in a restaurant/kitchen environment with moderate to loud noise levels, varying temperature conditions and possible direct exposure to hazardous substances, such as hot oil. While performing the duties of the job, the employee is regularly required to sit, stand, travel and react quickly to deadlines, sometimes with little notice. The employee is often required to stand for long periods; walk, bend, kneel, and reach with hands to retrieve boxes or food containers typically weighing 50 pounds or less, without restrictions. May be required to use a stepladder. Finger dexterity is required for use of cash register. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perception, and ability to adjust focus. Must be able to travel as needed.

Job DescriptionPrimary Functions of the Job: Efficiently and consistently produce quality beverage products, sell food, promote the company and encourage repeat business. Secondary Functions of the Job: Projects assigned by the Restaurant Manager. Job Responsibilities: 1). To know and practice all Safety and security policies & procedures. A). IMMEDIATELY inform management regarding any unsafe conditions, current or potential. B). IMEDIATELY inform manager of equipment failure. C). IMMEDIATELY inform manager if police are called or needed. 2). Adhere to designated schedule and work assignment (indoor or outdoor bar) based on managers discretion 3). Report to work clean, well groomed and in proper uniform 15 minutes before the scheduled time and abides by the dress code at all times. 4). Responsible for accurate banking procedures. A). Accountable for all shortages, paid-outs and closed checks. B). When opening and closing the cash bank must be the same amount. C). When cashing out bar draws, bartenders are responsible for the entire cash out amount, rounded up / down to the nearest dollar amount. 5). Strictly enforce all legal procedures relating to serving alcohol. 6). Adhere to all state & local health regulations. 7). EVERY GUEST, EVERY TIME: Food and Service Consistency (Ensure consistency of all beverages and service. All items should taste and look the same every time.) 8). Keep bar Clean, Neat and Organized (CNO) at all times during shift. Practice clean as you go policy 9). Responsible for all side work and cleaning lists and other tasks assigned by the Restaurant Manager. 10). All glasses must be wiped when re-stocking shelves in order to remove spots, watermarks, lipstick, etc. 11). Inform managers of needed supplies; i.e. Print printing paper, pour spouts, et cetera. 12). Maintain music at designated level. 13). Handle all transactions with speed and accuracy. Counting out large change is mandatory. 14). Immediately acknowledge all Guests upon arrival and thank them when they are leaving, asking them to please return soon. 15). Use Guests name whenever possible and appropriate (listed on credit cards). 16). Offer menus to all Guests and suggest appetizers. 17). Inform Guests of specials and upcoming events. 18). Up sell all beverages. 19). Maintain upbeat and friendly disposition, even when busy. 20). Use proper telephone etiquette when using telephone. 21). Maintain control over all situations, remaining calm and reasonable. Inform manager IMMEDIATELY if any dangerous or potentially dangerous situations arise. 22). Restock before and at the end of each shift. 23). Communicate all specials, specific problems and any relevant information to relief bartender. 24). Create creative and costly daily drink specials. Daily Breakdown of Job Responsibilities: • For opening and closing responsibilities please see the side work sheet attached., • For daily cleaning and maintenance please refer to the attached cleaning schedule., • Make a drink, Ring a drink policy. Any drink made must be rung in on a guest check immediately. All checks must be presented to every guest immediately after each round at the bar. They can be presented to the guest in a snifter glass, • A bar check comp must first and always be approved by a manager, • Bartenders should not make drinks for any servers without a printed order through the POS system., • Proof all guests who look under 25 years of age., • Practice Alcohol Awareness TIPS at all times. Cut off and/or alert manager of any guest who seems to have had too much to drink or are acting abrasively.

Job Description The PM/Closing Restaurant Manager at ARVA Italian Restaurant with F&B 575 at Aman New York will oversee and maintain all aspects of operation during the evening shift in the restaurant, lounge, terraces, and club while exceeding guests’ expectations for quality of the product and service. This role serves as the closing manager. This position has an annual salary that may range from $85,000 to $90,000. KEY RESPONSIBILITIES Responsibilities and essential job functions include but are not limited to the following: • Satisfy guest needs and exceed their expectations by projecting a positive image through proper grooming, appropriate verbal communication, and taking responsibility of guest needs, • Run daily line-up and communicate pertinent information to the Food and Beverage staff, • Train, evaluate, and schedule all restaurant staff, • Perform administrative duties such as, but not limited to, scheduling, payroll, and inventory, • Inspects all areas of the restaurant to ensure standards of service are maintained, • Handle guest complaints or questions in a professional manor, • Be aware of each and every table in the dining room, making sure that no table is left unattended for an unnecessary length of time, • Inform the kitchen of any special requests or needs, • Record and pass on useful information to the host and maître d' such as special occasions, etc., • Maintain an active trace system for guest history on their F&B preferences, • Communicate all guest information/changes to existing information to appropriate hotel colleagues in an accurate and timely manner, • Enforce established guidelines and policies of the company, • Implement new menus and promotions such as holiday and special event promotions, • Provide instruction and/or guidance for guest and employee safety in fire or other emergency situations, • Attend all meetings, trainings assigned, • Prepare and print menus as required, • Assist in computing and sending daily reports, • Greet all guests, colleagues and clients in a professional and friendly manner, • Handle all enquiries and bookings for the restaurant in an efficient manner in order to maximize sales, • Support the leadership team in the development and training of all team members, • Coach and mentor individual team members to develop their skills and maximize performance, • Motivate and be proactive in encouraging team commitment and spirit, • Ensure appearance of team members is according to company grooming standards, • Share ideas, best practices and problems with the team and encourage their input in helping make decisions where possible, • 5 years’ experience in a luxury hotel environment or similar role in restaurants or food and beverage, • Must be able to work evening shifts 3pm-1am weekdays and weekends, • Positive, engaging, and energetic personality, • Able to be organized, manage time wisely and work with little to no direct supervision, • Very high attention to detail and extensive service knowledge, • Must have good knowledge of food preparation, wine, and spirits, • Sensitive to cultural nuances, • Excellent communication skills, both written and verbal on English. Multi-lingual is a plus., • Able to handle a multitude of tasks in an intense, fast paced environment, • Excellent people skills and the ability to work under pressure and with various stakeholders, • Ability to maintain a clean and professional appearance as per company policies, • Ability to stand for extended periods of time, • Ability to carry, push, and pull up to 30 lbs; standing, bending and lifting will be required, • TIPS, ServSafe Certified, • NYC Food Handler's Certification We use eVerify to confirm U.S. Employment eligibility.

Job Description Overview Bring your leadership, passion, and drive to the table. Applebee’s is hiring Restaurant Managers who are ready to lead teams, grow a business, and create a neighborhood restaurant where guests and team members feel at home. Whether you’re an experienced Restaurant Manager, Assistant General Manager, or Kitchen Manager, this is an opportunity to build a long-term career with a brand rooted in community, teamwork, and opportunity. At Applebee’s, our managers don’t just run restaurants—they lead people, drive results, and set the tone for unforgettable guest experiences. What We Offer • Competitive pay, • Quarterly bonus opportunity, • Health care benefits (medical, dental, vision, FSA), • Flexible scheduling to support work-life balance, • Paid Time Off, • 401(k) with company match, • Paid, on-the-job leadership training, • Dining perks across all our brands, • Discounts with partner brands (Verizon, Dell, gyms, and more), • Real advancement and long-term career growth opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Restaurant & Operational Leadership • Lead day-to-day restaurant operations with a focus on guest satisfaction, food quality, and service excellence, • Drive sales, profitability, and operational efficiency in a high-volume environment, • Ensure adherence to Applebee’s systems, standards, and company policies, • Hire, train, coach, and develop high-performing teams, • Lead with a people-first mindset, creating a positive, inclusive, and motivating work environment, • Empower supervisors and team members to grow, succeed, and advance, • Manage labor, food costs, and controllable expenses, • Support financial goals through strong execution, planning, and follow-through, • Represent Applebee’s in the local community, • Support local restaurant marketing and promotions, • Build strong relationships with guests, vendors, and team members Qualifications • 1–3+ years of restaurant management experience, • Strong leadership, coaching, and communication skills, • Passion for the food service industry with a people-first mindset, • Ability to lead in a fast-paced, high-volume environment, • ServSafe Food and Alcohol certifications a plus (training provided) If you’re ready to lead a neighborhood restaurant, grow your career, and make an impact every day, apply today to become a Restaurant Manager at Applebee’s.

Job Description Job Title: Front of House (FOH) Restaurant Manager Job Description: We are seeking an experienced and dynamic Front of House (FOH) Restaurant Manager to oversee all operations in the dining area and ensure excellent guest experiences. The FOH Manager will be responsible for managing staff, ensuring high service standards, handling customer inquiries, and collaborating with kitchen staff to maintain a smooth flow of service. Key Responsibilities: • Oversee daily operations of the front of house, including dining room and bar areas., • Manage, train, and schedule front-of-house staff, including servers, hosts, and bartenders., • Ensure excellent customer service by addressing guest concerns and resolving issues promptly., • Collaborate with kitchen staff to ensure timely and accurate food service., • Monitor cleanliness and organization of the front-of-house areas., • Enforce restaurant policies and maintain high service standards., • Handle administrative tasks, including inventory, ordering, and staff performance reviews. Qualifications: • Proven experience as a Front of House Manager or similar role in a high-volume restaurant., • Strong leadership and communication skills., • Ability to work in a fast-paced environment and handle multiple tasks simultaneously., • Strong problem-solving skills and attention to detail., • Excellent customer service skills. This role offers an exciting opportunity to lead a team and ensure outstanding guest experiences.

Job Description Overview Bring your leadership, passion, and drive to the table. Applebee’s is hiring Restaurant Managers who are ready to lead teams, grow a business, and create a neighborhood restaurant where guests and team members feel at home. Whether you’re an experienced Restaurant Manager, Assistant General Manager, or Kitchen Manager, this is an opportunity to build a long-term career with a brand rooted in community, teamwork, and opportunity. At Applebee’s, our managers don’t just run restaurants—they lead people, drive results, and set the tone for unforgettable guest experiences. What We Offer • Competitive pay, • Quarterly bonus opportunity, • Health care benefits (medical, dental, vision, FSA), • Flexible scheduling to support work-life balance, • Paid Time Off, • 401(k) with company match, • Paid, on-the-job leadership training, • Dining perks across all our brands, • Discounts with partner brands (Verizon, Dell, gyms, and more), • Real advancement and long-term career growth opportunities, • WOW-a-Friend Foundation – Employee Assistance Program Responsibilities What You’ll Do Restaurant & Operational Leadership • Lead day-to-day restaurant operations with a focus on guest satisfaction, food quality, and service excellence, • Drive sales, profitability, and operational efficiency in a high-volume environment, • Ensure adherence to Applebee’s systems, standards, and company policies, • Hire, train, coach, and develop high-performing teams, • Lead with a people-first mindset, creating a positive, inclusive, and motivating work environment, • Empower supervisors and team members to grow, succeed, and advance, • Manage labor, food costs, and controllable expenses, • Support financial goals through strong execution, planning, and follow-through, • Represent Applebee’s in the local community, • Support local restaurant marketing and promotions, • Build strong relationships with guests, vendors, and team members Qualifications • 1–3+ years of restaurant management experience, • Strong leadership, coaching, and communication skills, • Passion for the food service industry with a people-first mindset, • Ability to lead in a fast-paced, high-volume environment, • ServSafe Food and Alcohol certifications a plus (training provided) If you’re ready to lead a neighborhood restaurant, grow your career, and make an impact every day, apply today to become a Restaurant Manager at Applebee’s.

Job Description La Brasserie – located in the former "Les Halles" space on Park Avenue, is looking for a creative, hard-working and passionate Assistant Restaurant Manager to join our team. Our commitment to quality has earned us a strong reputation throughout New York City. Ideally trained with a foundation in Fine Dining, Rotisserie and Brasserie concepts, the ideal candidate should have a solid New York City Market Experience along with demanding leadership and management skills. As a responsible team player with strong communication and interpersonal skills, She or He must also be a mentor to her/his Team and have a friendly, approachable and composed disposition to all interactions. if you feel you see yourself with the above attributes, please feel free to reach out. As an incentive, new team members will receive $1,000 after hitting their 3 month anniversary with us.