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Job Summary The Restaurant General Manager at our location is responsible for the overall operation of the restaurant. The key areas of responsibility include communication between office departments, regional manager and staff, food safety and sanitation compliance, Sales increase, Cost control, Guest satisfaction, development of store management team, team leads and hourly staff, making sure management team is performing up to company standards and expectations. General Manager's schedule is based on a 50 hour per week or as business demands work and will need be aligned with the expectations set by the company Responsibilities/Essential Functions/Abilities • Restaurant General Manager is Responsible for creating and executing staff plans and ensuring proper staffing levels are met to meet business needs., • Responsible for accurately forecasting weekly sales and labor and building schedule to meet targeted labor, making daily/weekly adjustments as needed., • The store has high retention and is staffed appropriately to meet business demands., • Weekly food purchasing targets are set and reviewed by the kitchen manager. Validate the store has the proper inventory on hand to meet business demands and weekly purchases are within budget., • Review and approve timecards daily to ensure accuracy and correct any violations. Process payroll accurately and on time., • Ensure back and front of house inventory is completed accurately and on time., • Ensure store is compliant with all company systems, policies, and procedures. Internal audits and walk-throughs are completed to ensure safety and sanitation compliance., • Management, team leads, and hourly employees are all being held to company standards. Development plans are in place for all levels of employees. Performance opportunities are addressed and communicated. Quarterly performance evaluations are conducted., • All communication from home office is acknowledged and communicated to the team. All company roll-outs are planned and executed to standard. Training validation is completed and submitted on time., • Create and promote a team environment to ensure high quality service and food is delivered and guest experience is protected., • Work with HR to address any HR/ER related issues to promote a safe, fair and consistent work environment., • Act as a leader, engaging and interacting with both team members and guests. Provide positive and constructive feedback to the team. All guest issues are addressed and corrected on the spot., • Maintains a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working climate which will be conducive to maximum employee morale, productivity, and efficiency/effectiveness., • Review, monitor and manage all guest feedback platforms for proper evaluation of execution and necessary adjustment to address any concerns., • Restaurant General Manager manages time appropriately to accomplish all tasks. Works well under pressure, has a good understanding of strategic planning and problem solving., • Receives and validates the accuracy of orders received. Communicates with all vendors and holds them accountable for delivering the highest quality product on a timely basis., • Monitors all repair and maintenance issues and makes it a high priority to resolve., • Actively looks for opportunities with community outreach and engagement to build sales., • Understands and executes all new and ongoing marketing promotions., • Conduct weekly manager meeting and daily pre-shift meeting to ensure all store teams are engaged and updated with operational focuses and performance] expectations and review progress and opportunities., • Restaurant General Manager reviews and manages the reservation platform (Resy) to maximize the sales opportunities and protect the guest experience., • Work with the regional team to address any roadblocks and opportunities within the store Restaurant General Manager Requirements • High school diploma or equivalent., • Minimum 7 years’ previous experience as a General Manager., • Minimum of 10 years’ experience in the restaurant industry., • Restaurant General Manager must be Serve Safe certified, • Must be able to work a flexible schedule to include days, nights, weekends and holidays., • Must have excellent time management and organizational skills., • Excellent interpersonal skills with customers and employees., • Proficient in the following restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, record keeping, and preparation of reports., • Knowledge of computers (MS Word, Excel)., • Must be detail oriented, and passionate about teaching others. Physical Demands The physical demands for this position are standing, walking, bending, lifting, and moving on an ongoing basis during working hours in a fast-paced environment. The physical requirements can be accomplished with or without reasonable accommodation. Work Environment We have a policy of zero tolerance for harassment or discrimination by any employee, vendor or guest. Nothing herein shall prevent or discourage an employee from notifying the Company if they are exposed to conduct of any type which makes them feel uncomfortable when performing their job duties. Other duties This job description has been approved by the Company. Please note this job description is intended to convey information essential to understanding the scope of the job and the general nature, level and expectation of the work to be performed. It is not designed to cover a complete list of qualifications, skills, efforts, duties, responsibilities or activities associated with this position, as they may change at any time, with or without notice. Benefits: • 401(k), • Dental insurance, • Employee discount, • Health insurance, • Paid time off, • Vision insurance Work Location: In person

Daniel Humm Hospitality is a New York–based restaurant group led by Chef Daniel Humm, known for its innovative approach to fine dining. Its flagship, Eleven Madison Park, is a three-Michelin-starred restaurant recognized for its refined, seasonal, and plant-forward cuisine. The group also operates Clemente Bar, an intimate cocktail and dining concept blending art, design, and high-level hospitality. This position is onsite 5 days a week. . Position Summary The Controller is responsible for daily and weekly financial reporting, revenue reconciliation, accounts payable, and month-end accounting processes for a high-volume restaurant operation. This position oversees reservation deposit tracking, vendor payments, tip and commission reconciliations, and tax filings while ensuring accuracy across financial records and reporting. Supports leadership through KPI analysis, financial reporting, and maintaining organized, detail-oriented accounting practices in a fast-paced hospitality environment. Reports To: Chief Financial Officer Daily and Weekly Sales Reporting • Reconcile revenue from prior day, • Send out daily flash reports to owners, investors, and managers, • Record comps, house accounts, and deposit redemptions, • Create weekly KPI reports using revenue, COGS, and payroll data Resy Deposits • Ensure that all reservation deposits are accurately recorded and redeemed, • Refund deposits when necessary Accounts Payable • Pay vendors weekly via check or ACH, • Upload positive pay information to bank website, • Double check staff accountant’s invoice entries and spot check account statements Create and Analyze Month-end Financial Documents • Complete bank reconciliation, • Record journal entries to account for inventories, pre-payments, and accruals, • Reconcile balance sheet and prepare work papers with appropriate backups, • Create invoices to bill third parties, • Maintain timeline for prompt month-end processing, • Prepare month-end financial reports and analysis and disseminate to appropriate Parties Tip and Commission Reconciliations • Reconcile tips received with daily tip pool worksheets and inform team of any errors, • Compile weekly commission report for events department Prepare sales tax and commercial rent tax filings Qualifications • Bachelor’s degree in Accounting, Finance, or a related field, • Preferred 2–3 years of accounting experience, preferably in the restaurant or hospitality industry, • Strong written, verbal, and interpersonal communication skills, • Highly organized with strong attention to detail and accuracy, • Excellent analytical, problem-solving, and quantitative skills

Company San Vicente Clubs is a prestigious private members-only club that originated in West Hollywood, California in 2018 and has established itself as a premier destination for individuals seeking a refined and intimate social experience. SV has expanded to Santa Monica in 2024 and New York City in 2025. Our exclusive properties offer an oasis of tranquility, luxury, and personalized service to our esteemed members. Primary Purpose of the Food and Beverage Manager: The Food and Beverage Manager is responsible for assisting the General Manager in the daily front-of-house Food and Beverage operations of the club. The responsibilities include, but are not limited to, ensuring service standards and member and guest satisfaction are meeting company standards at all times. Additionally, we expect our managers to help create a positive internal culture and meet all safety and cleanliness standards. Responsibilities: • Supervise shifts and manage the floor by being present at all times, • Hire and train new front of house employees, • Create and build a weekly training calendar to ensure team learning and development, • Deliver superior service and maximize and monitor member satisfaction, • Respond efficiently and accurately to member and guest complaints, • Appraise staff performance and provide feedback to improve productivity, • Update menus and operation hours regularly either online or offline and brief the team accordingly, • Discipline team members when necessary and hold each individual accountable for the expectations from their role, • Identify staffing needs and work with Human Resources on sourcing, interviewing and hiring candidates, • Ensure compliance with sanitation and safety regulations, • Manage labor cost through efficient scheduling and shift management, • Control operational costs and identify measures to cut waste, • Assist in the preparation of daily and weekly payrolls and ensure timecards are accurate and time-off requests approved, • Assist in the completion of all necessary paperwork associated with the revenues and labor of the restaurant., • Have strong knowledge of all food and beverage items offered, including ingredients, methods of preparation and proper service., • Assist in the completion and conducting of performance evaluations for restaurant staff., • Maintain a daily log for communication between restaurant staff and with upper management as well as maintaining effective communication with employees and other departments. Qualifications: • An enthusiastic and proactive approach to building relationships and delivering exceptional member experiences, • 5+ years management experience, • A passion for luxury hospitality and an understanding of the exclusive membership culture., • Proven work experience as a Restaurant Manager or similar role, • Extensive food and beverage (F&B) knowledge, with ability to remember and recall ingredients and dishes to inform guests and wait staff, • Familiarity with restaurant management software, like OpenTable and Resy, • Strong leadership, motivational and people skills, • Must be able to prioritize and delegate work with effective and consistent follow-through, • Highly organized with attention to detail, speed, and accuracy, • Self-motivated with high energy level, • Must be a team player working with all levels of management and staff, and possess the ability to lead and motive staff, • Must be able and willing to work long hours, flexible schedules, including evenings, weekends, and holidays, as needed, • Must be able to multi-task in a fast-paced work environment

Golden Diner is an intimate and welcoming Asian diner located in Manhattan’s Two Bridges. Unlike your average diner, our restaurant has achieved national acclaim and recognition from the James Beard Foundation, Food & Wine Magazine, The New Yorker, Vogue, and Resy, to name a few, and was

We’re hiring an experienced Host for Saturday and Sunday brunch at Lord's, a modern English restaurant in the Greenwich Village.Lord’s is a casual, 60-seat restaurant from the team behind Dame and Crevette.The ideal candidate: is very comfortable with Resy, provides a friendly yet profes

Job DescriptionJob DetailsPickle Hospitality is seeking experienced FOH Managers at both Jacob's Pickles and Maison Pickle in the Upper West Side We are a unique group of restaurants offering elevated comfort food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH, Cicerone and T.I.P.S. is a huge plus., • Must have a flexible schedule and available to work nights and weekends Compensation Details Compensation: Salary (Based on Experience) Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, The Pickle Hospitality Group is committed to providing a working environment conducive with professional and personal growth. We are now offering management positions at a 40 hour and 50 hour per week level.

Job DescriptionPickle Hospitality is seeking experienced FOH Managers at both Jacob's Pickles and Maison Pickle in the Upper West Side We are a unique group of restaurants offering elevated comfort food and warm hospitality. Our philosophy is simply put to care for employees and nurture our guests, while maintaining a welcoming environment. We pride ourselves in making a commitment to our community, while developing strong relationships with local farmers and purveyors. We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH, Cicerone and T.I.P.S. is a huge plus., • Must have a flexible schedule and available to work nights and weekends Compensation Details Compensation: Salary ($75,000 - $95,000) Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts, The Pickle Hospitality Group is committed to providing a working environment conducive with professional and personal growth. We are now offering management positions at a 40 hour and 50 hour per week level.

Seeking part time hosts to join our team.Experience with Tock a plus, but experience with OpenTable and Resy is transferrable.Shifts currently available are as follows but more will be available during March Madness and the 2026 World Cup: Monday 5:00PM to 10PM Tuesday 5:00PM to 10PM Wednesday 12:00

Company San Vicente Clubs is a prestigious private members-only club originating in West Hollywood, California. Since its 2019 opening, San Vicente Bungalows has established itself as a premier destination for individuals seeking a refined and intimate social experience. Our exclusive establishment offers an oasis of tranquility, luxury, and personalized service to our esteemed members. Building on the success of the original West Hollywood location San Vicente expanded to Santa Monica in November 2024 and New York City in March 2025. Position Purpose The Maître d’ is responsible for curating a gracious, seamless, and highly personalized arrival and dining experience for members and guests. This role serves as a key ambassador of the club, ensuring each interaction is handled with warmth, composure, and discretion. In close partnership with Membership, Front Office, and Food & Beverage teams, the Maître d’ oversees reservations and seating with care and precision, upholding the highest standards of service and hospitality. Responsibilities • Welcome members and guests with warmth, confidence, and professionalism, creating an exceptional first impression., • Oversee reservations, seating arrangements, and dining room flow with thoughtfulness and precision., • Maintain seating charts and floor plans in collaboration with the Membership team to support a seamless member and guest experience., • Anticipate preferences, accommodate special requests, and resolve concerns with grace, discretion, and sound judgment., • Train and develop the Host team to ensure consistency, poise, and attentiveness in service delivery., • Partner closely with Membership, Front Office, and Food & Beverage teams to ensure alignment and continuity of service., • Monitor the presentation and readiness of the dining room, ensuring all details reflect the club’s standards., • Communicate with members and give guest feedback, preferences, and service opportunities to the appropriate teams., • Support additional front-of-house responsibilities as needed to ensure a polished and seamless operation. Knowledge, Skills and Skills • Prior experience in a luxury hospitality, private club, or refined restaurant environment preferred., • Strong understanding of reservations management, seating flow, and elevated guest relations., • Proficiency with SevenRooms, Micros, Toast, Resy, or similar guest management systems preferred., • Exceptional communication, interpersonal, and service recovery skills. Qualifications • Minimum 2 years of Maître d’, host leadership, or front-of-house supervisory experience within a luxury hospitality environment., • Experience in a private club, luxury hotel, or similarly refined service setting is strongly preferred., • Exceptional interpersonal skills with a polished presence and a naturally gracious approach to service., • Strong organizational skills and the ability to remain composed, detail-oriented, and solutions-focused in a dynamic environment., • Flexibility to work evenings, weekends, holidays, and varied shifts as required. Physical Requirements • Ability to stand and walk for extended periods throughout the shift., • Ability to move safely and efficiently through front-of-house and dining areas., • Ability to lift and carry up to 25 pounds as needed., • Ability to bend, reach, and perform repetitive movements associated with service operations., • Ability to maintain composure and professionalism in a fast-paced environment.

Job Description Required Years of Experience 1 years Job Details Job Title: Hourly Floor Service & Guest Relations Manager Location: Palma Restaurant - West Village, NYC Employment Type: Part Time (Hourly) About Us: Palma is a cherished, family-owned Italian restaurant in the heart of the West Village, known for heartfelt hospitality, timeless cuisine, and an intimate, welcoming environment. We are seeking a dedicated, service-focused Hourly Floor Service & Guest Relations Manager to co-lead service alongside another manager and ensure a warm, seamless experience for every guest. Position Overview: This is a hands-on, floor-based role ideal for someone passionate about hospitality, guest connection, and team leadership. You will work closely with another manager to run daily service, resolve floor issues in real time, and uphold Palma's standard of care in every guest interaction. Responsibilities: • Lead floor service alongside another manager during shifts, ensuring smooth operations and timely guest flow, • Oversee and support FOH staff throughout service, providing clear direction and mentorship, • Act as the primary point of contact for all guest relations during service, managing special requests, complaints, and recovery with professionalism and warmth, • Uphold and reinforce Palma's service standards and core values, • Manage nightly floor logistics, including seating flow, table turns, and pacing in collaboration with the kitchen and host team, • Maintain a calm, composed presence on the floor and serve as a go-to problem solver, • Collaborate with the management team to share feedback and improve service operations, • Ensure health, safety, and compliance standards are met during every shift Qualifications: • Proven ability to lead a team and handle guest issues with care, confidence, and professionalism, • Excellent communication, multitasking, and problem-solving skills, • Warm, approachable demeanor with a strong sense of accountability, • Familiarity with systems such as Resy and Salido is a plus, • Must be available to work evenings, weekends, and holidays What We Offer: • Competitive hourly pay, • Supportive, tight-knit team environment, • Opportunity to grow within a respected, family-owned hospitality group, • Meals during shift Equal Opportunity Employer: Palma is an Equal Opportunity Employer and welcomes applicants from all backgrounds. We do not discriminate based on race, gender, age, sexual orientation, religion, or any protected status. Compensation Details Compensation: Hourly ($27.00 - $32.00) Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts Required Skills Attention to Detail Team Leadership Event Coordination Guest Service Orientation Problem Solving Mentorship Customer Service Orientation Operational Management Time Management Logistical Coordination Adaptability Stress Management Conflict Resolution Feedback Sharing Interpersonal Skills Service Improvement Strategic Planning Training and Development Compliance Awareness Multitasking Decision Making Crisis Management Collaboration Cultural Sensitivity

Job DescriptionDescription: Job Title: Assistant General Manager Reports To: General Manager, Zaytinya Department: Operations - FOH Employment Type: Salaried, Exempt Salary Range: $90,000 - $100,000 per year About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Zaytinya NYC offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting. Position Summary The Assistant General Manager (AGM) is a hands-on leader who partners with the General Manager to deliver flawless daily operations, an exceptional guest experience, and a healthy, high-performing team. The AGM champions JAG standards on the floor, develops supervisors and hourly teams, stewards, cost controls, and ensures compliance—while embodying JAG’s culture and service philosophy every shift. Key Responsibilities: Operational Leadership Lead floor operations to JAG service standards across all dayparts and activations (à la carte, bar, private dining, events). Execute and uphold Standard Operating Procedures (SOPs); identify gaps and propose improvements. Oversee opening/closing, cash handling, reservations/guest flow, table management, and shift deployment. Ensure facility readiness, cleanliness, maintenance follow-up, and adherence to health, safety, and labor regulations. Sales & Brand Growth Drive topline through hospitality-driven sales: reservations strategy, pacing, upselling, features, and promotional initiatives. Support local marketing activations, community outreach, and guest recovery that builds loyalty. Monitor guest feedback platforms, address trends with action plans. Financial Performance Support P&L management with the GM: weekly tracking, forecasting, and variance analysis. Optimize labor through smart scheduling, productivity targets, and in-shift deployment. Partner with Culinary/Beverage on inventory accuracy, COGS controls, and waste reduction. Team Leadership & Development Recruit, select, and onboard top talent; maintain a strong bench of supervisors/captains. Deliver ongoing training and coaching (service, systems, compliance, product knowledge). Conduct performance check-ins, document feedback, and support progressive discipline when needed. Foster an inclusive, accountable, and learning-focused culture aligned to JAG values. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Lead service line-ups/pre-shift communications; calibrate standards across FOH stations. Resolve guest issues promptly with empathy and sound judgment; follow through on recovery. Project Support & Openings Assist with new concept or seasonal/menu launches, pop-ups, and private dining/event execution. Contribute to opening playbooks, training plans, and readiness checklists as assigned. Requirements: 3–5+ years of progressive FOH leadership in upscale/casual-fine or fine dining; prior AGM or Multi-Shift Manager experience preferred. Demonstrated success in leading teams on a busy floor while managing costs, quality, and compliance. Strong working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace. Proven ability to coach, give feedback, and develop supervisors and hourly talent. Excellent communication, professionalism, and conflict-resolution skills. DOH/Health & Safety, alcohol service, and labor compliance familiarity. Wine/spirits and culinary knowledge to support menu guidance and sales. Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements Stand and walk for extended periods (up to 8 hours). Lift/push/pull up to 30 - 50 lbs. occasionally. Frequent reaching, bending, listening, and visual acuity in a fast-paced environment. Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You Competitive compensation and performance-based bonus opportunities Comprehensive health & wellness benefits Retirement savings plans Employee dining discounts Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description We have strong values we share as a team: • Insight of current trends regarding artisanal food and spirits. A vast knowledge of artisanal food, cocktails and craft beer a strong plus., • Working in a fast paced environment with a relaxed attitude -we support and enjoy each other through it, • Making people feel welcome and comfortable- treat every guest, employee and vendor with respect., • Letting your personal creativity come through-we attract an eclectic mix of staff but we're all down to earth and unpretentious Floor Manager Job Description The candidate must be driven to lead, nurture and motivate a high performing team: • Should have top industry experience and the ability to raise our already high standards of quality and guest satisfaction., • 2+ years of operational restaurant or hotel management experience (front of the house), • Excellent work ethic and dedication to the hospitality industry., • Has and influential philosophy leadership and floor management presence based on mutual respect and organization coupled with strong business acumen., • Lives the hospitality quotient and necessary communication skills. Cultivating and continuously improving guest rapport with new guests as well as our returning guests., • The ability to maintain a calm demeanor under pressure while understanding the principles of People, Product and Process., • Adheres to guidelines with regard to company standards., • Strong computer and reservation/table management skills; Toast, Resy, Hotschedules, • Maintains a clean, safe, hazard-free work environment within area of responsibility, • Certification by NYCDH required, Cicerone and T.I.P.S. is a huge plus., • Must have a flexible schedule and available to work nights and weekends

Job Description • A rare opportunity to join the City Winery team as we reimagine the future of live music and hospitality. City Winery to deliver the highest end combined culinary and cultural experience to our customers who are passionate in sharing wine, music, and culinary arts. We are a unique facility, combining a fully functioning winery with intimate concerts, food & wine classes, private events in a variety of configurations, and fine dining. We have created a compelling mix for our sophisticated clientele of foodies, and active cultural patrons—bringing the wine country experience to the middle of a large city. Position Summary The Assistant General Manager (AGM) oversees all front-of-house operations and provides support to the General Manager and serves as secondary leader for the property. The AGM develops practices and works with all department heads to drive initiatives to drive top line sales and while controlling expenses and COGS to protect bottom line margins. They oversee and develop the operations management team and oversees the hiring of all service staff while ensuring proper training on all aspects of our company culture and service responsibilities. Why us? • Competitive pay, • We are a rapidly expanding national entertainment and hospitality company, offering tremendous opportunities for driven and ambitious individuals., • Medical, Dental, Vision Insurance, • nDORFins program designed to promote a healthy and active lifestyle!, • 401K (and yes we match!), • Flexible Savings Accounts,HSA and Dependent Care, Basic Life and AD&D Insurance, • Amazing discounts, 50% OFF all dining/retail wine, • Free Family Meal, • Tickets to available shows, • And more! Overview of Responsibilities General Management & FOH Service Responsibilities • Review and sign off on weekly FOH team schedules in partnership with GM, • Assist in oversight and management of all aspects of property and associated internal departments. Ensure successful execution of all shows, events and daily activity. Oversee ownership of all operating spaces., • Oversee the management of Resy and reservation confirmations, • Manage pre-shift messaging and oversee EOD notes as related to daily operations when on duty, • Assist in staff sales incentives programs and communicate through all FOH managers and supervisors, • Maintain a healthy working relationship between FOH and BOH and address any opportunities with operational departments in the weekly BEO / Management Meeting, • Collaborate with events department to review the upcoming months in the calendar, • Coordinate operational details for Public Events amongst all appropriate departments, • Address ongoing facilities issues and maintenance needs, • Manage pre-service meeting agendas: shift notes, F&B training, policies & procedures, • Perform any and all other related functions, projects, initiatives as per business need Leadership • Foster positive Company culture, build morale, and create on-going positive work environment and maintain a productive and professional workforce, • Direct and oversee proper and continued training of staff. Monitor management teams to ensure they are developing direct reports, • Interview, select, train, supervise, counsel, and monitor performance of staff, • Conduct disciplinary action as needed, including termination, when necessary in partnership with GM & HR and in accordance with Company policies and guidelines, • Assist in conducting staff meetings regularly to ensure effective and clear communication including management meetings, BEO meetings, • Ensure safe working environment in all areas, • Ensure proper and timely reporting of all incidents, injuries, accidents through proper channels, • Handle recruitment of new hires, with senior leadership partnership when required, set fair wages consistently, and ensure all hires and properly onboarded and given tools to succeed, • Handle personnel issues in partnership with GM, HR and COO when needed, • Clearly communicate and train staff on company updates, policy changes, and initiatives in a timely manner Hiring and Training • Monitor new hire training for each service position and facilitate training schedules for new FOH staff, • Ensure ongoing training on new and existing products, • Ensure new hire paperwork including I9s are complete, • Work with production team to address FOH & production and ambiance needs Financial Responsibilities • Manage FOH F&B Forecast Sales and Labor Budgets, • Analyze F&B Sales by Revenue Center Reports to drive PPA’s, • Review payroll punches weekly to make sure clock-outs are correct, • Communicate over time reports to enforce labor controls, • Review the P&L Statement and Management Report Monthly with the GM, • Assess Comp & Void activity and monitor all Waste/Loss management Administration • Ensure proper completion of administrative tasks including trackers, financial-related reports, personnel forms including PAFs, CAFs, injury reports, and other necessary admin tasks, • Assist in oversight and approval of accurate payroll administration and processing, • Ensure accurate reporting and entries into all systems/ software that is utilized Minimum Qualifications • Minimum 5 years’ experience in multi-faceted, high volume restaurant, venue and/or equivalent relevant experience, • Proven leadership skills and commitment to excellence, • Proven financial and business acumen; analytical skills, and ability to meet and exceed set budgets, • Unparalleled passion for hospitality, food, wine, and music, • Ability to successfully multitask, delegate, and manage several projects at once in high-pressure, fast paced environment, • Ability to respectfully mentor, train, develop, and hold teams accountable to expectations, • Must be detail oriented, strong execution skills, • Functional working knowledge of health department and all other related regulations, • Exceptional communication and interpersonal skills both written and verbal, • Strong culinary and wine knowledge, • Must be fluently literate in English including ability to read, write, and communicate, conduct business related mathematics and analyze data, • Must have proficient computer and technological skills, • Ability to perform physical requirements of position including standing and walking for extended periods of time, bending, pushing, pulling, lifting and carrying loads of up to 50 pounds, per business need, • Able and willing to work flexible scheduling including days, nights, weekends, and holidays, • Able to travel and attend business-related meetings and trips About Us Wine, food, and live entertainment collide at City Winery to create a dynamic and incredibly unique workplace. Since 2008, City Winery has been turning heads across the nation with amazing live performances, delectable cuisine, and award winning, locally produced wines. But there's more to us than that we're a haven for community and creativity, a place where the philosophy of hospitality is more than just a buzzword, but a way of life. City Winery, founded by music industry veteran & visionary Michael Dorf, has established itself as a one-of-a-kind brand providing unforgettable experiences for guests. From world class music venues to sustainably produced wines with ratings of 90+ points, City Winery offers a range of topnotch events & experiences. We are an equal opportunity employer and value diversity at City Winery. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status. Additionally, City Winery participates in the E-Verify Program in certain locations, as required by law.

An acclaimed, luxury country retreat and boutique hotel in New York's scenic Hudson Valley is seeking a hands-on Restaurant General Manager to lead front-of-house operations and drive culinary excellence. This role presents an exceptional opportunity to join a non-corporate, creative culture, partner closely with top-tier culinary leadership, and help guide the beverage and dining operations through upcoming property expansions. Compensation & Benefits: $85,000 - $100,000 (commensurate with experience) + annual bonus, benefits, PTO and more! Responsibilities: • Leads hands-on FOH operations and hospitality standards, training/mentoring staff and leadership while partnering with culinary teams on service execution., • Manages operational administrationstaffing, scheduling, payroll, and labor efficiencyalongside beverage programs and financial oversight across current and future outlets., • Runs pre-shift meetings and ongoing service/wine education while ensuring compliance with health, safety, and alcohol service standards., • Oversees wine service, private dining, special events, and seasonal programming., • Delivers personalized, elevated guest experiences as the visible leader on the floor during service. Requirements: • 5+ years managing upscale/luxury/fine dining restaurants, with Michelin-level, boutique resort, or destination dining experience a plus., • Deep knowledge of elevated service sequences, hospitality standards, and fine beverage/wine programs., • Compassionate, hands-on leadership with a track record of mentoring teams in non-corporate settings., • Tech-savvy with Lightspeed POS, Resy, Paychex, Stripe, and Excel (tip pools, scheduling)., • Strong financial acumen in beverage cost, labor efficiency, and budgeting, paired with calm, organized problem-solving and flexibility to work evenings/weekends/holidays.

We are seeking an experienced and hospitality-driven General Manager to join a highly regarded, established NYC restaurant. This is an exciting opportunity for a hands-on hospitality leader to oversee a talented FOH team and play a key role in maintaining exceptional service, guest relationships, and operational excellence. The ideal candidate will be a polished and personable leader who thrives in a high-touch hospitality environment and enjoys being actively involved in both the guest experience and day-to-day operations. • Comprehensive Medical, Dental & Vision Insurance, • Pre-Tax Commuter Benefits, • 401(k), • Paid Time Off, • Bonus Opportunity, • Dining Discounts at company properties, • 5+ years of progressive restaurant management experience, ideally within an upscale, fine-dining, or highly regarded chef-driven restaurant, • Previous experience as a General Manager, AGM, Restaurant Manager, or senior FOH leader, • Proven ability to lead, coach, develop, and hold a team accountable, • Strong understanding of daily restaurant operations, staffing, scheduling, training, and service standards, • Exceptional hospitality and guest-relations skills with a polished, personable presence, • Highly organized with strong attention to detail and follow-through, • Comfortable being hands-on and visible on the floor while managing the business behind the scenes, • Must have experience managing and executing restaurant events and special programming, • Ability to work 5 days per week, approximately 5055 hours per week, • Must be comfortable working in a fast-paced, high-volume restaurant environment, • Experience in a Michelin-recognized, fine-dining, upscale, or chef-driven restaurant, • Experience working in a high-touch hospitality environment with a strong emphasis on guest relationships, • Experience with Resy, TripleSeat, POS systems, and other restaurant technology, • Strong knowledge of wine, beverage, or fine-dining service, • Experience managing vendors, inventory, purchasing, and restaurant maintenance, • Strong communication skills and the ability to work collaboratively with culinary leadership, ownership, and FOH teams, • A mature, polished, and personable leadership style, • Someone who enjoys the creative and relationship-driven side of hospitality and is excited to contribute ideas for future programming Job ID: 182054 #post Elizabeth Wetherhold

Blackbird Labs is a loyalty and payments platform establishing meaningful connections between the world's best restaurants and their customers. Served up in 2022 by Ben Leventhal, co-founder of Eater and Resy, Blackbird offers a fully customizable loyalty programming platform for restaurants and a consumer app designed to make every guest feel like a bonafide VIP no matter where they dine. Backed by Union Square Ventures, a16z, Amex Ventures, Variant Fund, and other forward-thinking investors, Blackbird is out to revolutionize the restaurant industry. The Director of Marketing sets the high-level strategic vision for Blackbird's brand and owns its execution across every marketing discipline and channel including brand, communications, and consumer growth alike. You'll define how Blackbird shows up in the world and make sure that vision holds together everywhere a diner or partner encounters it, from a press mention to an event. You'll translate strategy into execution across brand campaigns, public relations, and acquisition. This is a builder role: the brand foundations are in place, and your job is to set the direction for where they go next and make sure every team and channel is pulling in the same direction. We're looking for someone who can operate at both altitudes setting the vision for what Blackbird's Marketing direction should take, and staying close enough to execution to make sure that vision actually ships. Brand • Own the Blackbird brand voice and identity across all consumer channels, • Develop campaigns that feel culturally credible: copy, visual, experiential, • Build Blackbird's presence in the cities and dining communities where it matters most, • Partner with the Restaurants team to make sure brand work serves both sides of the network PR & Communications • Own Blackbird's external narrative press, media relationships, and executive visibility for Ben and the team, • Build and run a proactive PR strategy that keeps Blackbird part of the conversation in dining, tech, and culture press, • Manage relationships with PR agencies, freelance writers, and media contacts, • Prepare messaging and talking points for press moments, partnership announcements, and, when needed, crisis response, • Partner with Partnerships and Restaurants teams on co-branded press moments and launch announcements Consumer Growth • Drive diner acquisition across paid, owned, and earned channels, • Set and hit growth targets for app downloads, new user activation, and retention, • Build a performance marketing capability that doesn't sacrifice brand to do it, • Work closely with product on onboarding, in-app messaging, and lifecycle Team & Operations • Lead and develop a small in-house team, • Manage agency and contractor relationships, • Own the marketing budget and report on what's working, • Generate reporting and make data-driven decisions to set up strategy What We're Looking For • 8+ years of marketing experience, with meaningful time in consumer-facing roles, • 5+ years of leadership experience, with a builder's mindset, • Proven ability to build brands people actually care about, not just awareness but affinity, • Strong storytelling and communications instincts, including experience building or running a PR / earned-media strategy, • Strong performance marketing chops; you know how to drive acquisition at scale, • Experience at a high-growth startup; you know how to operate with limited resources and high expectations, • A writer's sensibility; you can tell when copy is wrong and make it right, • Passion for restaurants, food culture, and hospitality Nice to Haves • Experience in a two-sided marketplace, • Background in loyalty, rewards, or payments (not required; a love of the category matters more), • Existing media relationships and press experience in food, hospitality, or consumer tech, • NYC market experience and existing relationships in the dining space Pay Transparency Notice & Benefits Depending on your work location and experience the target annual salary for this position can range from: $220,000 - $250,000 USD. Disclosure in accordance with New York City's Pay Transparency Law. Full time offers from Blackbird may also include stock options, benefits (including medical, dental, vision, flexible time off, 401(k)), and some not-so-standard, extra-fun perks (quarterly budget for Blackbird testing, anniversary travel, annual learning and development stipend) subject to applicable taxes and based on eligibility. Commitment to Equal Opportunity Blackbird Labs is committed to diversity in its workforce and is proud to be an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, creed, gender, national origin, age, disability, veteran status, sex, gender expression or identity, sexual orientation or any other basis protected by applicable law. Blackbird will also consider for employment qualified applicants with criminal histories in a manner consistent with applicable law. For US applicants, you may view the Know Your Rights notice here . Additionally, Blackbird participates in the E-Verify program . Join us and find out what the best work of your career could look like here at Blackbird.

Job ID: 26014209Posted: 2026-09-23Location: New York, NY, United States; Arizona City, AZ, United States; Charlotte, NC, United States; Salt Lake City, UT, United States; Sunrise, FL, United StatesSalary: $78000 - $124750 annually + bonus + benefitsJob Function: Risk ManagementSchedule: Full timeShift: DayWorkplace: HybridCareer Area: Analytics & Risk ManagementCompany: American ExpressDescriptionThe U.S. Consumer Services Team is responsible for our suite of consumer products, services, and experiences in the U.S., including our premium, cobrand, cash back, and lending portfolios, Membership Rewards, Global Travel & Lifestyle Services, the Centurion Lounge network, our Global Dining and Resy businesses, U.S. Consumer Banking, and best-in-class marketing programs across customer, prospect, and partner channels. The USCS team is focused on making membership an indisputable competitive advantage and helping each other become better leaders every day.The objective of the USCS Control Management Risk ID & Assessment team is to identify risks throughout business processes, systems, and platforms, develop and recommend risk mitigation strategies to address these risks, and proactively flag high risk themes for intervention and control enhancement.USCS is looking for a Sr. Analyst of Risk ID & Assessment focused on ensuring control management is embedded in the day-to-day operations of our organization. This role will support New Product Development, Personal Loans, Line Management, Account Statement and Card Member Legal Disclosures servicing capabilities across products and customer experiences, including. This role will involve extensive collaboration with multiple partners across numerous business units and functional areas. ResponsibilitiesThe Senior Analyst, US Consumer Services Risk ID & Assessment will:• Assist in the identification and assessment of operational, regulatory, compliance, and customer experience risks throughout business processes and systems (along with business process owners)• Facilitate Business Units in execution of risk assessments (e.g., Risk Control Self Assessments (RCSAs) tied to New Product Development, Personal Loans, Line Management, Account Statement and Card Member Legal Disclosures• Support in control testing/QA programs activities to ensure regulatory and internal standards are met• Support thematic risk reporting (levels, trends, root causes, and emerging themes) • Support BU identification of risks within New Product Governance (NPG) and change management activities• Support issue management, corrective action tracking, remediation validation, and sustainable control enhancement activities • Support robust AXP Audit program management, driving strong business engagement, and prompt accurate responses to validate findings, ensuring any Management Action Plans (MAPs) have achievable and sustainable action plans• Maintain risk dashboards, key risk indicators (KRIs), and updated risk profiles / risk registers for ongoing monitoringQualificationsRequired Qualifications: • Experience in operational risk management (e.g., within Risk, Control Management, Compliance, and/or Internal Audit functions) with an understanding of critical operational risk management lifecycle activities • Project management, communication, and interpersonal skills with the ability to collaborate across business, technology, product, servicing, and governance teams• Sound analytical and problem-solving skills, with an ability to analyze data, identify trends, evaluate risk scenarios, and support effective risk-based decision making • Experience supporting risk assessments, control evaluations, monitoring, testing and issue management activities across operational or customer-facing processes• Ability to build relationships, influence decisions, and partner with stakeholders to deliver on shared objectives • An open and growth mindset with nimble learning agility to identify and drive new thinking • Self-motivated and proactive, ability to manage multiple assignments and projects concurrentlyPreferred Qualifications:• Bachelor's Degree in Finance, Business, Risk Mgmt., or related field; advanced degrees (e.g., MBA, MSc) or certifications are advantageous • Experience supporting lending products, pricing processes, digital payment capabilities, customer servicing operations, and/or regulated operational processes • Experience supporting or executing Risk Control Self Assessments (RCSAs), Process Self Risk Assessments (PRSAs), control evaluations, and operational risk assessments.Employment eligibility to work with American Express in the United States is required as the company will not pursue visa sponsorship for these positions.About the TeamAt American Express, our culture is built on a 175-year history of innovation, shared values and Leadership Behaviors, and an unwavering commitment to back our customers, communities, and colleagues. From delivering differentiated products to providing world-class customer service, we operate with a strong risk mindset, ensuring we continue to uphold our brand promise of trust, security, and service.As part of Team Amex, you’ll experience our powerful backing with comprehensive support for your holistic well-being and many opportunities to learn new skills, develop as a leader, and grow your career. Here, your voice and ideas matter, your work makes an impact, and together, you will help us define the future of American Express.

Stout Hospitality is an established NYC restaurant and bar group behind some of the city's most dynamic neighborhood destinations. Located in the heart of Greenwich Village, Amity Hall Downtown is a flagship multi-level craft beer, food, and sports venue. Known as a premier hub for game-day watch parties, vibrant night-outs, and private events, Amity Hall bridges the gap between high-energy hospitality and exceptional operational execution. We are seeking an energetic, professional, creative, and flexible General Manager who thrives in high-volume operations, excels at maintaining a dynamic guest experience while upholding strict professional boundaries, and can seamlessly execute within our established group systems. • Atmosphere & Floor Leadership: Maintain a high-energy, vibrant guest atmosphere during peak hours, game days, and events, while upholding strict professional standards and boundary management with the team., • Operations Within Systems: Work effortlessly within Stout Hospitality's established operational systems, SOPs, controls, and management structures to ensure consistency and profitability., • Sports & Event Execution: Leverage strong sports knowledge (NFL, Premier League, NCAA, MLB, etc.) to curate top-tier game-day viewing experiences, manage fan-club partnerships, and drive venue programming., • Tech Multi-Platform Mastery: Utilize and manage restaurant technology across POS, labor scheduling, inventory, digital menus, guest messaging, and venue management tools., • Team Leadership & Culture: Recruit, train, mentor, and lead a high-performing FOH and BOH team. Set clear expectations, lead by example, and build accountability without sacrificing morale., • Financial Performance: Manage daily venue P&Ls, prime costs, inventory control, labor targets, and supplier management to drive bottom-line growth., • Experience: 35+ years as a General Manager in high-volume NYC bars, sports venues, or multi-level casual concepts., • Leadership Style: Professional, adaptable, highly organized, and authoritative when needed. Exceptional ability to drive floor energy while keeping professional boundaries clear., • Sports Knowledge: True passion for and deep understanding of sports culture, schedules, and game-day broadcast logistics., • Tech-Savvy: Tech-literate across multiple modern platforms (Toast POS, 7shifts/HotSchedules, Restaurant365/BevSpot, Resy, Google Workspace, Excel, etc.)., • NYC Regulatory Expertise: Strong working knowledge of SLA laws, NYC DOH guidelines, labor regulations, and OSHA standards., • Competitive base salary, • Performance-based bonus structure, • Health, dental, and vision insurance options, • Paid time off (PTO), • Dining discounts across all Stout Hospitality locations, • Clear growth and advancement opportunities within our expanding hospitality group Stout Hospitality is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Job DescriptionDescription: About the role The Assistant Event Operations Manager supports the Events team in promoting, planning, and executing private events while maximizing revenue and ensuring exceptional client experiences. This role requires strong organizational, communication, and hospitality skills, with the ability to manage multiple projects in a fast-paced environment. You work across every stage of the event lifecycle — from the first inquiry through final billing — coordinating logistics, vendors, and service teams to deliver a seamless client experience while helping the Events team hit its revenue goals. What you'll own Sales, menus & client relations • Maximize event revenue through menu development and upselling opportunities., • Assist in managing incoming event inquiries and ensure same-day follow-up., • Prepare, communicate, and distribute weekly Banquet Event Orders (BEOs). Event coordination & day-of execution • Coordinate logistics including site visits, tastings, vendor meetings, certificates of insurance, and day-of client contact., • Conduct site visits and greet hosts and clients on event days., • Prepare pre-shift materials for service teams., • Coordinate menu cards, escort cards, floral, rentals, balloons, kosher meals, and other event-related items. Administration & reporting • Maintain detailed BEOs, menu cards, event details, itemized bills, deposits, final payments, reservation updates, and event records., • Support sales reporting, budgets, deposit tracking, commission logs, and financial analysis. Who we're looking for Requirements: Required • Excellent verbal and written communication skills., • Strong client service and relationship-building skills., • Professional telephone etiquette and follow-up practices., • Ability to manage multiple priorities while maintaining attention to detail., • Knowledge of restaurant, banquet, and culinary operations., • Proficiency in Microsoft Office, Outlook, Tripleseat, AllSeated, Resy, and similar platforms., • Minimum of 3 years of experience in Events or Private Dining within a fine dining, Forbes-rated, or Michelin-keyed environment., • Experience generating and/or supporting event revenue exceeding $2.5 million annually within a team producing at least $7.5–8 million+ in annual event revenue., • Ability to work nights, weekends, holidays, and flexible schedules based on business needs. Preferred • College degree or equivalent hospitality education., • Michelin, Fine Dining, Forbes, and high-volume event experience., • Advanced proficiency with Microsoft Office, Outlook, Resy, AllSeated, and Tripleseat., • Passion for hospitality, food, wine, and guest service. Work requirements • Regular attendance is required., • Attendance at training sessions and meetings is mandatory., • Compliance with all company policies, procedures, and safety standards is required.

Job DescriptionDescription: Job Title: Restaurant Manager Oyamel NYC Reports To: Assistant General Manager / General Manager Department: Operations Employment Type: Salaried, Exempt Salary: $75-80k per year plus benefits and bonus About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all dayparts and activations (à la carte, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements: Required Qualifications • 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required., • Proven success running busy shifts while balancing guest experience, team coaching, and cost controls., • Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Strong communication, conflict resolution, and coaching skills; organized and detail-oriented., • Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices., • Wine/spirits and culinary knowledge to guide guest choices and support sales., • Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods (up to 8 hours)., • Ability to lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Restaurant Hourly Manager Shaver Food Hall | New York, NY Hourly Rate: $25-27 THE ROLE As the Restaurant Hourly Manager, you’ll be the first face of Pick & Cheese—welcoming, guiding, and connecting with our guests to ensure every visit feels both effortless and unforgettable. More than just a greeter, our Hosts embody the spirit of New York hospitality: energetic, knowledgeable, and approachable. You’ll share insider tips about our restaurants and bars, highlight upcoming live performances, and help guests navigate the hall so they can make the most of their time with us. WHAT YOU’LL DO • Greet and welcome guests with professionalism, warmth, and personality., • Answer phones with a warm personality and a smile in your voice., • Make reservations for guests (Resy), verify existing reservations, and guide guests to alternative times and dates for those times that are fully booked. Work closely with our mangement team to recognize opportunities to build guest retention., • Provide clear directions and prompt answers to questions, always with a guest-first mindset., • Assist with opening, closing, and side duties to keep the restaurant operating smoothly., • Support cleanliness by ensuring host stand and common areas are inviting and safe., • Collaborate with team members to create a seamless guest experience across shifts., • Communicate guest feedback and questions to management to continuously elevate our service., • Represent the Pick & Cheese brand with pride, positivity, and genuine hospitality., • Assist the management team in maintaining standards of service., • Maintain the Resy Guest Book in order to build a great catalog and increase repeat guest retention., • Guide, mentor and lead the host team in order to elevate the overall guest experience. QUALIFICATIONS • Prior NYC hospitality or restaurant experience is required, experience with Resy preferred., • A natural communicator—bilingual skills are a plus., • Energetic, fun, and passionate about delivering memorable guest experiences., • Able to stand for extended periods and lift to 50 lbs. THE GOOD STUFF • Medical benefits available for hourly team members averaging 30+ hours/week (after 90 days)., • 401(k) eligibility after one year of service (for individuals 21+)., • Be part of New York’s newest cultural destination—help us bring Pick & Cheese to life every day. Why Join Us? Join the Pick & Cheese team at Shaver Food Hall — where exceptional hospitality meets creativity, and every moment matters. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job DescriptionDescription: Job Title: Restaurant Manager - Mercado Little Spain Reports To: Assistant General Manager / General Manager Department: Operations Employment Type: Salaried, Exempt Salary: $75-80K per year plus bonus and benefits About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Position Summary The Restaurant Manager is a floor-forward leader responsible for daily service execution, team coaching, guest satisfaction, and the consistent delivery of JAG standards. In partnership with the AGM/GM, this role drives shift performance, labor efficiency, inventory accuracy, and compliance—while nurturing a positive, inclusive culture. Key Responsibilities Operational Leadership Lead daily service across all dayparts and activations (à la carte, bar, private dining, events). Execute SOPs; maintain opening/closing, cash handling, and table/reservation management. Run effective pre-shifts; deploy staff to meet pace, cover, and sales projections. Ensure facility readiness, cleanliness, maintenance follow-ups, and adherence to health & safety standards. Guest Experience & Service Excellence Be highly visible on the floor; model anticipatory hospitality and effective table touches. Coach service standards (sequence of service, steps of recovery, allergy/ADA protocols). Manage guest recovery with empathy, speed, and documentation; cultivate repeat business and VIP relations. Monitor feedback channels and identify trends; implement corrective actions. Team Leadership & Development Participate in recruiting, interviewing, and onboarding; build a strong bench of leads/captains. Deliver ongoing training (service, product knowledge, systems, compliance). Recognize great performance; document coaching and support progressive discipline when needed. Foster an inclusive, respectful, and learning-focused culture aligned to JAG values. Financial & Administrative Support P&L targets through smart scheduling, in-shift labor deployment, and productivity tracking. Maintain timecard accuracy, tip-pool/tip-credit compliance, and cash controls. Partner with Culinary/Beverage on inventory counts, waste tracking, and COGS controls. Review KPIs (covers, check average, comps/voids, labor %, guest sentiment) and report actions. Sales & Brand Growth Drive topline via upselling programs, features, pairing suggestions, and reservation pacing strategy. Support local marketing initiatives, community outreach, and private dining sales. Compliance & Safety Uphold DOH/health code, alcohol service laws, wage & hour, and safety standards. Lead incident response/reporting and ensure safety drills and certifications remain current. Projects & Openings Assist with menu launches, seasonal changes, pop-ups, training rollouts, and opening checklists as assigned. Requirements: Required Qualifications • 2–4+ years of progressive FOH leadership in high-volume upscale casual or fine dining; prior supervisor/assistant manager experience required., • Proven success running busy shifts while balancing guest experience, team coaching, and cost controls., • Working knowledge of reservations and POS platforms (e.g., Resy/SevenRooms/TOCK/; MICROS/Toast), scheduling tools (e.g., HotSchedules), and Google Workspace., • Strong communication, conflict resolution, and coaching skills; organized and detail-oriented., • Familiarity with food safety, alcohol service, labor compliance, and cash handling best practices., • Wine/spirits and culinary knowledge to guide guest choices and support sales., • Flexibility to work nights, weekends, and holidays. Working Conditions & Physical Requirements • Ability to stand and walk for extended periods (up to 8 hours)., • Ability to lift/push/pull up to 30 lbs. occasionally., • Frequent reaching, bending, listening, and visual acuity in a fast-paced environment., • Exposure to hot/cold environments and cleaning chemicals per safety standards. In Return, We Offer You • Competitive compensation and performance-based bonus opportunities, • Comprehensive health & wellness benefits, • Retirement savings plans, • Employee dining discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Job Title: Host Reports To: FOH Manager Roberta’s is looking for hosts to join our Montauk team as we ramp up for the season. 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. Ideal Candidate Commitment to hospitality Strong knowledge of Resy reservation systems (for host candidates) Excellent at multitasking. Attention to detail Anticipate guest needs and create strong guest relationships. Guest recognition is critical to success. Create a warm, fun and exciting environment for guests to enjoy. Maintain a good working relationship with others by promoting teamwork

Job Description Job Title: Host Reports To: FOH Manager Roberta’s is looking for hosts to join our Montauk team as we ramp up for the season. 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. Ideal Candidate Commitment to hospitality Strong knowledge of Resy reservation systems (for host candidates) Excellent at multitasking. Attention to detail Anticipate guest needs and create strong guest relationships. Guest recognition is critical to success. Create a warm, fun and exciting environment for guests to enjoy. Maintain a good working relationship with others by promoting teamwork

Job Description An internationally acclaimed hospitality brand is seeking an experienced and polished Maître'D to join the opening leadership team of a highly anticipated restaurant debut in New York City's West Village. This is a unique opportunity to become part of the U.S. launch of one of the world's most celebrated restaurant groups. We are seeking a hospitality professional who is passionate about creating exceptional first and lasting impressions, thrives in a refined dining environment, and understands that genuine hospitality begins well before guests are seated. The ideal candidate is a confident, gracious, and highly organized leader with exceptional guest recognition skills, strong emotional intelligence, and the ability to manage a dynamic, high-profile dining room with warmth and professionalism. Experience within South American or Latin-inspired restaurant concepts is highly preferred. Key Responsibilities Guest Experience • Serve as the face of the restaurant, providing a warm, genuine, and personalized welcome to every guest., • Manage reservations, guest flow, and seating to maximize both hospitality and operational efficiency., • Build meaningful relationships with regular guests while creating memorable first-time experiences., • Anticipate guest needs and resolve concerns with professionalism, discretion, and confidence., • Collaborate closely with the management and service teams to deliver a seamless dining experience. Dining Room Operations • Oversee daily reservation management and seating strategy using reservation platforms., • Balance walk-in demand, VIP reservations, and service pacing while maintaining the integrity of the guest experience., • Communicate effectively with managers, servers, and kitchen leadership throughout service., • Maintain an organized and welcoming reception area that reflects the restaurant's hospitality standards. Team Leadership • Lead and mentor the host team through coaching, training, and ongoing development., • Establish hospitality standards for guest greetings, reservation management, and telephone etiquette., • Support pre-shift meetings and communicate daily reservation notes, VIP arrivals, and special accommodations., • Foster a collaborative, positive culture built on professionalism, teamwork, and accountability. Opening Support • Assist with pre-opening training, service rehearsals, and operational readiness., • Help establish reservation systems, guest communication standards, and opening procedures., • Partner with leadership to ensure a successful opening and ongoing operational excellence. Qualifications • 3+ years of experience as a Maître d', Lead Host, Guest Relations Manager, or similar leadership role within an upscale or fine dining restaurant., • Exceptional guest engagement and relationship-building skills., • Experience managing high-volume reservation books and coordinating service flow., • Familiarity with reservation platforms such as Resy, OpenTable, or SevenRooms., • Experience within South American or Latin-inspired restaurant concepts is highly preferred., • Spanish speaking is strongly preferred but not required., • Strong communication, organizational, and multitasking abilities., • Ability to remain calm, composed, and solution-oriented in a fast-paced environment. Preferred Experience • Experience opening new restaurants or participating in high-profile restaurant launches., • Strong understanding of the New York City dining scene and hospitality landscape., • Ability to travel internationally for pre-opening training., • Full availability throughout the opening and training period. Personal Qualities • Warm, charismatic, and genuinely hospitality-driven., • Poised, polished, and confident interacting with high-profile clientele., • Emotionally intelligent with excellent interpersonal skills., • Highly organized with exceptional attention to detail., • Calm under pressure with the ability to anticipate guest needs before they arise. Compensation & Benefits • Competitive salary based on experience, • Performance-based bonus opportunity, • Health insurance, • Laundry service, • Cell phone reimbursement, • Opportunity to join an internationally acclaimed hospitality brand during an exciting U.S. expansion

Job DescriptionDescription: Job Title: Host Reports To: Restaurant Manager Department: Front of House Employment Type: Hourly, Non-Exempt Pay Rate: $22.00 - $25.00 per hour, based on experience About José Andrés Group José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Nubeluz by José Andrés is a lightbox in the sky, bringing together the Spanish word for cloud (“nube”) and for light (“luz”). Nubeluz offers modern interpretations of classic cocktails and small bites coupled with remarkable 270-degree views of the New York City skyline. We are seeking dynamic hospitality professionals to join our team and support our mission to Change the World Through the Power of Food! Position Summary The Host at Nubeluz plays an integral role in ensuring our guests have an exceptional dining experience. Through consistency, efficiency, and passion for the Hospitality Industry, we curate a personalized experience for each guest by following our Core Values - create a memorable service for each other and guests alike. What we would like from you: • To be an agent of hospitality and seek every opportunity to help guests have a positive experience., • Smile, make eye contact, have good posture and a welcoming presence at the door., • Collect, organize, update and manage menus., • Stock host stand with appropriate supplies., • Utilize Open Table and other tools to maximize restaurant’s seating and service guests., • Greet and thank each guest entering or leaving the restaurant., • Seat guests at a suitable table or in waiting areas and remove extra place settings., • Manage the wait list and proactively communicate accurate seating times., • Provide guests with menus and inform guests of specialties and features., • Inspect dining and serving areas to ensure cleanliness and proper setup.Requirements: Skills & Conditions • 1 year full-service, high-volume restaurant experience in a host position., • Open availability a must: minimum of 3 days per week, including weekends and holidays, with flexibility., • Passion for hospitality, guest engagement, and serving others., • Must be able to lift up to 15 lbs. on a regular and continuing basis., • May be required to lift trays of food or food items weighing up to 30 lbs. occasionally., • Previous experience with restaurant point-of-sales (POS) systems., • Strong understanding of communication skills to build trusting relationships with colleagues and guests., • Ability to take direction and work in a team environment and to work calmly and effectively under pressure., • A yearning to grow and learn., • Have a strong work ethic while leading by example., • A basic understanding of classic cookery, wine, beer, and cocktails., • This position will spend 100% of the time standing or walking., • Proficiency with Resy/Open Table preferred., • Excellent at guest relations and conflict resolution., • Professional, business casual attire required., • Culinary and/or Beverage Degree/Certification, a plus., • Hospitality Degree/Certification, a plus. In Return, We Offer You • Competitive hourly pay with opportunities for cross-training and advancement, • Eligible health & wellness benefits (for qualifying positions), • Employee dining and partner discounts, • Growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Job Title: Host Reports To: FOH Manager Roberta’s is looking for hosts to join our Montauk team as we ramp up for the season. 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. Ideal Candidate Commitment to hospitality Strong knowledge of Resy reservation systems (for host candidates) Excellent at multitasking. Attention to detail Anticipate guest needs and create strong guest relationships. Guest recognition is critical to success. Create a warm, fun and exciting environment for guests to enjoy. Maintain a good working relationship with others by promoting teamwork

Job Description Job Title: Host Reports To: FOH Manager Roberta’s is looking for hosts to join our Montauk team as we ramp up for the season. 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. Ideal Candidate Commitment to hospitality Strong knowledge of Resy reservation systems (for host candidates) Excellent at multitasking. Attention to detail Anticipate guest needs and create strong guest relationships. Guest recognition is critical to success. Create a warm, fun and exciting environment for guests to enjoy. Maintain a good working relationship with others by promoting teamwork

Job Description Little Hen is an English-inspired breakfast and brunch boutique. It features a dreamy, English-inspired design, communicating its dedication to high quality ingredients and freshly sourced food through an adorable space of soft pastels, homely accents and luxurious touches. We need smiling, positive, skilled and hardworking individual to join our team. A hostess who can ensure that our guests feel welcomed and valued from the moment they step through the door. Responsibilities: • Greet and welcome guests with a warm and friendly demeanor, • Manage the restaurant's waiting list and ensure efficient table turnover, • Escort guests to their designated tables and provide menus, • Answering phone calls, • Maintain a clean and organized reception area, • Communicate with servers and management to ensure smooth dining experiences, • Address customer inquiries and concerns promptly and professionally Requirements: • Previous experience as a hostess or in a customer service role, • Excellent interpersonal and communication skills, • Strong organizational abilities and attention to detail, • Ability to multitask and work under pressure, • Flexibility to work mornings, weekends, and holidays as needed, • Knowledge of reservation systems and basic computer proficiency, • Proficiency using Resy OS preferred Typical start time: • 7:30AM Typical end time: • 4PM Benefits: • Employee discount, • Paid time off We offer a supportive work environment, and opportunities for growth within our organization. If you have a passion for hospitality and enjoy working in a fast-paced, customer-focused environment, we would love to hear from you! Powered by JazzHR 1vS0pydJuY

Job Description Mercer Street Hospitality (Bistrot Leo, Bowery Meat Company. Lure Fishbar, and Hancock ST) is looking for an experienced front house candidate (Server, Busser, Runner, Bartender. Host/Hostess, and Maitre D's) to join our team! At Mercer Street Hospitality, we are committed to excellence. We provide a professional and enjoyable work environment for our employees and are dedicated to our employee's development and continued education in food, wine, spirits, and service. The ideal candidate will have... • A minimum of THREE years+ or more experience in high volume, casual fine dining, or fine dining environments., • Ability to work quickly and efficiently., • Wine and beverage knowledge is a must guest-first approach to hospitality., • The ability to anticipate guests' service needs., • A positive attitude and the ability to work well in a team-oriented environment. Candidates must... • Have availability to work 3-5 shifts per week, • Covid Vaccinated, • Be able to work late nights., • Must have full availability, • Maitre D and host must be proficient in at least one of the following reservation systems: OpenTable, Seven Rooms, and/or Resy. Benefits: • Average $200.00 -$500.00 daily tip out in all stores, • Competitive compensation package., • Paid sick leave., • Employee discounts are enjoyed at sister restaurants., • Individual and family health insurance with dental, vision, and AFLAC options., • Two consecutive days off each week., • Opportunity for growth. Mercer Street Hospitality is an Equal Opportunity Employer and Prohibits Discrimination and Harassment of Any Kind: Mercer Street Hospitality is committed to the principle of equal employment opportunity for all employees and to providing employees with a work environment free of discrimination and harassment. All employment decisions at Mercer Street Hospitality are based on business needs, job requirements, and individual qualifications, without regard to race, color, creed, family or parental status, sex, sexual orientation, gender identity, national origin, veteran, disability status, or any other status protected by the laws or regulations in the locations where we operate. Mercer Street Hospitality will not tolerate discrimination or harassment based on any of these characteristics.

Job Description Jacob Hadjigeorgis and the team at Pickle Hospitality opened their second unique restaurant in the Upper West side in December 2016. The restaurant, Maison Pickle, is a classic American eatery built around imaginative cocktails and French Dip sandwiches; an iconic American roast-beef sandwich first invented in Los Angeles made on fresh, in-house baked bread served with au jus sauce. The restaurant serves fine wines, artisanal beers, and desserts made from an in-house pastry department. We are looking for experienced hosts/hostesses to join our dynamic and growing team. Host Job Description Candidates should be experienced hosts and/or hostesses who are friendly, enthusiastic and great team players. As the greeter you are the first introduction to Maison Pickle so it is important to be outgoing, polite and respectful. • Works to orchestrate a "Maison Pickle" experience-premium yet comfortable and charming, • Must possess a welcoming approach and warm smile., • Main responsibility is to interact with and seat people while managing reservations and table management utilizing Resy. You are an agent to our guests., • Balancing guest needs with restaurant guidelines. Be savvy of assessing situations (ensuring they do not "escalate"), • Always maintain the quality of appearance of front of restaurant, wait list, reservations, and upkeep of menu., • Must be familiar with our menus and have experience with Toast for in house dining and take out orders, and confirm the takeout order is correct, • Other skills: Good multi-tasker, patience, communicator (good eye contact), • Dress code-stylish but professionally appropriate. No shorts. No words or graphics on clothing., • Flexible schedule and available to work weekends and holidays

Job Description HOST Shaver Food Hall | New York, NY Hourly Rate: $18-20 ABOUT PICK & CHEESE Pick & Cheese is the world’s first cheese conveyor belt restaurant. It is a fun, modern twist on British dining that invites guests to explore and discover incredible British cheeses paired with hand-picked wines and small plates. Our mission is to make British cheese accessible, exciting, and worth celebrating daily. Now proudly part of Shaver Food Hall — a one-of-a-kind culinary destination where New York’s creativity meets global flavors — we’re looking for passionate, energetic, and hospitality-driven individuals to join our opening team. THE ROLE As a Host, you’ll be the first face of Pick & Cheese—welcoming, guiding, and connecting with our guests to ensure every visit feels both effortless and unforgettable. More than just a greeter, our Hosts embody the spirit of New York hospitality: energetic, knowledgeable, and approachable. You’ll share insider tips about our restaurants and bars, highlight upcoming live performances, and help guests navigate the hall so they can make the most of their time with us. WHAT YOU’LL DO • Greet and welcome guests with professionalism, warmth, and personality., • Answer phones with a warm personality and a smile in your voice., • Make reservations for guests (Resy), verify existing reservations, and guide guests to alternative times and dates for those times that are fully booked., • Provide clear directions and prompt answers to questions, always with a guest-first mindset., • Assist with opening, closing, and side duties to keep the hall operating smoothly., • Support cleanliness by ensuring walkways and common areas are inviting and safe., • Collaborate with team members to create a seamless guest experience across shifts., • Communicate guest feedback and questions to management to continuously elevate our service., • Represent the Pick & Cheese brand with pride, positivity, and genuine hospitality. QUALIFICATIONS • Prior hospitality or restaurant experience is preferred but not required., • A natural communicator—bilingual skills are a plus., • Energetic, fun, and passionate about delivering memorable guest experiences., • Able to stand for extended periods and lift to 50 lbs. THE GOOD STUFF • Medical benefits available for hourly team members averaging 30+ hours/week (after 90 days)., • 401(k) eligibility after one year of service (for individuals 21+)., • Be part of New York’s newest cultural destination—help us bring Pick & Cheese to life every day. Why Join Us? Join the Pick & Cheese team at Shaver Food Hall — where exceptional hospitality meets creativity, and every moment matters. We participate in the E-Verify program. As part of our commitment to maintaining a legal workforce, we verify the employment eligibility of all new hires through E-Verify.

Job Description Little Hen is an English-inspired breakfast and brunch boutique. It features a dreamy, English-inspired design, communicating its dedication to high quality ingredients and freshly sourced food through an adorable space of soft pastels, homely accents and luxurious touches. We need smiling, positive, skilled and hardworking individual to join our team. A hostess who can ensure that our guests feel welcomed and valued from the moment they step through the door. Responsibilities: • Greet and welcome guests with a warm and friendly demeanor, • Manage the restaurant's waiting list and ensure efficient table turnover, • Escort guests to their designated tables and provide menus, • Answering phone calls, • Maintain a clean and organized reception area, • Communicate with servers and management to ensure smooth dining experiences, • Address customer inquiries and concerns promptly and professionally Requirements: • Previous experience as a hostess or in a customer service role, • Excellent interpersonal and communication skills, • Strong organizational abilities and attention to detail, • Ability to multitask and work under pressure, • Flexibility to work mornings, weekends, and holidays as needed, • Knowledge of reservation systems and basic computer proficiency, • Proficiency using Resy OS preferred Typical start time: • 7:30AM Typical end time: • 4PM Benefits: • Employee discount, • Paid time off We offer a supportive work environment, and opportunities for growth within our organization. If you have a passion for hospitality and enjoy working in a fast-paced, customer-focused environment, we would love to hear from you! Powered by JazzHR TtLsuHYxyB

Job Description Host Responsibilities • Provide courteous, prompt service to our guests, • Check voicemails at the beginning and end of every service, • Understand Marcus Live Bar and Grille Host steps of service and consistently execute them with efficiency and grace while maintaining a sense of urgency throughout the service, • Be an expert in navigating Resy, • Ensuring coat check is clean and organized at the beginning and end of each shift, • Responsible for entering guest orders accurately into POS system (Toast) when guests order over the phone, • Communicate guest requests to management when they see anything noted on Resy, • Plotting the reservation book pre-service to optimize turn times and guests in the dining room for every shift, • Effective and timely communication to all FOH team members throughout the service, • Ensure menus are always clean. Discard any that are dirty and make sure to ask management for clean menus at the top of every shift., • Ensure excellent maintenance of the dining room, • Maintain a positive, outgoing demeanor during service, with guests and co-workers, • Be safety-conscious to promote the safety of oneself, co-workers and guests at all times, • Interact with genuine and patient hospitality when speaking to vendors and guests; cultivate relationships with regulars, • Able to multitask and cover multiple FOH roles depending on the demands of the business, including but not limited to Barista, Cashier, Food Runner, Bar Support, • Have a general understanding of Department of Health (DOH) food safety standards, • Perform opening and closing duties, • Maintain a positive, outgoing demeanor during service, • Adhere to company policy and procedures, • Perform other duties as assigned by management Qualifications: • Possess a passion for hospitality, teamwork and exceeding guest expectations, • Minimum 1-year Hosting experience in a high-volume restaurant operation, • Knowledge of Resy, OT, Tock or any similar reservation system., • Prior related experience requiring cash handling, excellent customer service, service recovery and problem-solving skills, • Ability to work in a fast-paced environment while managing the needs of guests, • Ability to work cohesively with co-workers throughout the restaurant, • Ability to work a flexible schedule, • Must be punctual with scheduled shifts., • Ability to lift, carry, push, pull and place objects weighing up to 25 lbs. Requires frequent bending, reaching overhead, and twisting. Must be able to stand or walk for an extended period or for an entire work shift. Tipped Position Must be available to work evenings & weekends Marcus Samuelsson Restaurant Group is an Equal Opportunity Employer and treats all applicants for employment equally based upon job-related qualifications and without regard to race, sex, color, age, sexual orientation, gender identification, marital status, military or veteran status, national origin, disability, religion, political activity, or any other characteristic protected by law. Disclaimer: This job description may not be inclusive of all assigned duties, responsibilities, or aspects of the job described, and may be amended at any time at the sole discretion of the Employer.