Trabajos Waiters en Union City, New JerseyCrear alertas

Suggest food and wine pairings to servers and members. Make recommendations of wine based off of member preferences. Upsell members and guests on wine selections.

To provide exemplary service to all guests by applying knowledge of service and the food and beverage menus. Knowledge of food and beverage as well as a passion to cultivate this skill.

The ideal individual will possess:. Professional demeanor, polished appearance with the ability to exceed our guests' expectations. Upscale restaurant in Theater District seeks experienced full-time backwaiters candidates.

Follows daily opening and closing runner duties set by the Manager. Works hand in hand with managers, other runners,. Food Handlers/Serve Safe certification.

As the Head Stewarding and Receiving, you will play a crucial role in maintaining the highest standards of cleanliness, organization, and operational efficiency within our large production kitchen.

The Sommelier position at Casa Cruz New York is responsible for the selling and upkeep of the wine program.

Private Estate Butler Atherton California.Full time Butler with a pleasant calm demeanor to work on a midsized hospitality team on a private estate.Rotating shifts or fixed shifts depending on the needs of the client and the team.Must be an skilled and trained Butler with recent Butler experience on

Buena Vista Restaurant & Cocktail Bar – East Village, NYC. Buena Vista Restaurant & Cocktail Bar is seeking a.

UOVO, the first and only restaurant to make fresh handmade pasta in Bologna, Italy, and overnight it to the US.We are looking for friendly, motivated people with a high work ethic and a positive attitude that enjoy a teamwork environment with a desire to grow with our company.We promise that hard wo

The Crew Member will fulfill any other duties instructed by the General Manager, Assistant General Manager or Shift Supervisor and will represent Go Greek Yogurt in a professional manner. Answers telephone in a courteous and friendly manner and ensures to state store greeting, directions to store lo

Maxime’s is the newest private member’s club opening from entrepreneur Robin Birley, located on the Upper East Side in Manhattan, New York City.Reporting to our Zodiac Lounge and Bar Manager, the Runner will work closely with the Servers and other front-of-house team members to create a

As an Assistant Executive Steward, you would be responsible for assisting in the direction and administration of stewarding operations to ensure designated food and beverage outlets have necessary supplies and equipment in the hotel's continuing effort to deliver outstanding guest service and financ

Whole Foods Market hires and promotes individuals solely based on qualifications for the position to be filled and business needs.

In this role, you will oversee Stewarding operations of the Waldorf Astoria New York managing a large team supporting the production of exceptional and varied food and beverage offerings. The Executive Steward is responsible for managing and directing stewarding operations to ensure the full support

Oversees the serving and storage of wine; ensure wines are served in the correct glassware and at the proper temperature; maintain stock of all beverages according to service needs and ensure the team is prepared for a successful service. Assist other stations or areas of the restaurant when request

Strong knowledge of wine and wine service, spirits and cocktails as well as culinary concepts and terminology. Reporting to the Lounge Manager, the Server - Somm will be responsible for leading wine and beverage service in our elegant cocktail bar and lounge dining room spaces. This position require

Seeking an experienced F&B Manager to join a motivated hospitality team near Madison Square Park in Manhattan!

Overseas Restaurant Operations Manager Location: New York, USA Salary: $100,000 annually Position Overview We are seeking an experienced Overseas Restaurant Operations Manager to lead and optimize regional operations across overseas markets. This role is responsible for driving operational excellence, profitability, compliance, and partner relationships while aligning regional performance with the company’s strategic goals. Key Responsibilities • Develop and execute overseas regional operating strategies and annual plans aligned with company objectives, ensuring achievement of performance and growth targets., • Translate regional operational goals into actionable plans, setting clear objectives for each assigned market, and providing guidance, oversight, and performance management to regional teams., • Drive revenue growth and profitability across overseas restaurant locations through effective cost control, sales optimization, and operational efficiency., • Oversee and continuously improve standards related to food safety, operational processes, labor management, and regulatory compliance across all assigned regions., • Build and maintain strong working relationships with regional partners, ensuring consistent communication and reinforcement of company culture, values, and brand standards., • Ensure compliance with overseas trade regulations and local laws, while leading, managing, and advancing cross-regional projects and initiatives.

CUT New York | Wolfgang Puck Fine Dining CUT New York is the flagship expression of Wolfgang Puck’s modern steakhouse philosophy — where uncompromising product, refined technique, and dynamic hospitality converge in one of New York City’s most competitive fine-dining markets. We are seeking an Executive Chef (Fine Dining / Luxury) who combines culinary excellence with disciplined leadership, operational intelligence, and the ability to build and inspire elite teams. This is a rare opportunity to lead one of the most visible, high-volume kitchens in the Wolfgang Puck Fine Dining Group, driving both creative innovation and commercial performance at the highest level. The Role The Executive Chef serves as the culinary and back-of-house operational leader of CUT New York, responsible for all kitchen operations, talent development, financial performance, and brand execution. This role requires mastery of both culinary craft and restaurant business fundamentals — ensuring every plate reflects the CUT standard while the kitchen operates with precision, efficiency, and accountability. You will partner closely with senior operations leadership, corporate culinary leadership, and front-of-house management to deliver a consistently exceptional guest experience in a high-volume, high-profile luxury restaurant environment. What You’ll Lead • Full culinary ownership of CUT New York, including food quality, consistency, and execution standards, • Hiring, training, and development of a world-class culinary leadership team, • Food cost control, labor management, inventory oversight, and P&L performance in alignment with corporate targets, • Menu execution, seasonal updates, and collaboration with Wolfgang Puck corporate culinary leadership, • Enforcement of food safety, sanitation, and quality assurance standards, • A culture of professionalism, accountability, and continuous improvement What We’re Looking For • Minimum 2+ years of proven experience as an Executive Chef in a luxury, high-volume fine-dining restaurant, • At least 6+ years of progressive BOH leadership experience in upscale or fine-dining kitchens, • Strong background in steakhouse, seafood, and premium ingredient-driven menus, • Hotel, luxury hospitality, or multi-outlet experience is a plus, • Demonstrated success managing food cost, labor cost, and kitchen profitability, • A leader who develops talent, builds bench strength, and promotes from within, • A calm, confident presence who thrives under pressure and leads by example in service-driven environments Why CUT New York CUT is not just a restaurant — it is one of the most globally recognized fine-dining brands in the Wolfgang Puck portfolio. This role offers the opportunity to shape a flagship New York City location, influence the next generation of culinary leaders, and be part of a company that values excellence, innovation, and long-term growth. Benefits • Robust 401(k) plan with 30% employer match, • Competitive compensation + bonus package, • Be part of an iconic, high-profile Wolfgang Puck Fine Dining concept, • Fully paid individual health insurance, • Work in a collaborative, excellence-driven culinary environment, • Opportunities for advancement within a growing luxury restaurant group, • Plus more Disclaimer: This job description should not be interpreted as all-inclusive; it is intended to identify major responsibilities and requirements of the job. The employee in this position may be requested to perform other job-related tasks and responsibilities than those stated above. Wolfgang Puck Group is an Equal Opportunity Employer and does not discriminate against applicants due to race, ethnicity, gender, sexual orientation, veteran status, or on the basis of disability or any other federal, state or local protected class.

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

SkyBridge Luxury & Associates with a flagship luxury‑lifestyle hotel in Manhattan seeking an Executive Chef to define and lead its entire culinary identity. This opening represents one of the most exciting chef‑driven hotel launches in the city—an environment where creativity, culture, and high design intersect with a deeply personal approach to hospitality. The Executive Chef will oversee a signature restaurant with a strong culinary point of view, a vibrant lobby bar, rooftop activations, in‑room dining, and a polished events program that caters to both social and corporate clientele. This role is ideal for a chef with a confident culinary voice, a passion for ingredient‑driven cuisine, and the leadership maturity to build systems, culture, and consistency from the ground up. It’s a rare opportunity to shape a program that feels boutique, expressive, and intimate—while operating at the pace and expectation of the NYC market. What Makes This Role Stand Out • A chance to build and define the culinary identity of a high‑profile Manhattan opening., • A creative platform anchored by a signature restaurant concept with room for personality, storytelling, and seasonality., • A leadership role with real influence—partnering closely with hotel executives and brand leaders., • A culture‑driven environment where mentorship, empowerment, and emotional intelligence are core values., • A dynamic, design‑forward setting that blends boutique intimacy with the energy of a major urban launch. Core Responsibilities • Culinary Vision & Menu Development — Craft menus that reflect a modern, ingredient‑forward style with a clear narrative and sense of place., • Team Leadership & Culture — Recruit, train, and mentor a diverse brigade; foster a culture of creativity, accountability, and genuine care., • Operational Excellence — Build systems that ensure consistency and quality across all outlets, including restaurant, bar, IRD, and events., • Financial Stewardship — Manage food cost, labor, purchasing, and inventory with a strategic, data‑driven approach., • Guest Experience — Champion a hospitality‑first mindset, ensuring every plate and interaction reflects the hotel’s elevated yet approachable ethos., • Cross‑Functional Collaboration — Partner with hotel leadership, beverage teams, and brand stakeholders to deliver cohesive, memorable experiences., • Compliance & Safety — Maintain the highest standards of cleanliness, food safety, and regulatory compliance. Ideal Candidate Profile • A culinary leader with a strong personal style—confident, creative, and grounded in technique., • Experience in boutique, lifestyle, or chef‑driven restaurants with high standards for execution., • A natural mentor who builds teams through empowerment, clarity, and emotional intelligence., • Skilled at balancing creative expression with operational discipline., • Thrives in fast‑paced, design‑forward, guest‑centric environments., • Brings a modern, inclusive leadership approach aligned with today’s hospitality culture., • NYC experience is helpful but not required—readiness for the market is what matters. The Opportunity This Executive Chef role offers the chance to leave a lasting imprint on one of Manhattan’s most anticipated new hotel openings. The chef selected will shape not only the cuisine but also the culture, reputation, and long‑term success of the entire culinary program. It’s a role for a leader who wants to build something meaningful, elevate a team, and create experiences that feel both elevated and deeply personal.

For over three decades, Marx Imports has supplied premium and specialty meats to distributors, manufacturers, and retailers across the United States. We have a full range of premium beef, pork and poultry, along with a comprehensive range of game and specialty meats. Our products are all brand driven programs with compelling stories and claims – no pure commodities here. We are expanding our national distributor network and are looking for a well-connected, highly maneuverable salesperson to identify, open, and grow opportunities with food distributors across the country. If you are an energetic, relationship-driven, effective salesperson with proven experience selling protein into distribution, we encourage you to apply. Position Overview We are seeking an experienced foodservice meat salesperson who understands the dynamics of selling into distribution. You must have strong protein knowledge, a deep understanding of the meat cold chain, and the ability to build trust quickly with purchasing teams, category managers, and distributor leadership. This role requires independence, hustle, strong follow-through, and an existing network of distributor contacts throughout the U.S. You must be driven to succeed and able to build, manage, and grow your own book of business. Our Ideal Candidate Will Have Most of the Following: • Extensive distributor relationships nationwide; proven track record selling meat into distribution, • Strong protein / meat industry experience, including imported and domestic meat programs, • Deep understanding of the meat cold chain, logistics, and product movement, • Experience selling beef, pork, poultry, lamb, veal, seafood, or specialty proteins, • Ability to communicate product value propositions and close deals, • Understanding of foodservice purchasing behavior, pricing structures, and margin requirements, • Ability to identify gaps in distributor portfolios and recommend strategic product fits, • Tech-savviness and CRM/communication proficiency, • Strong self-motivation and ability to work independently, • An inclination to utilize AI tools to maximize your effectiveness Chef experience or a culinary background is a plus but not required. Compensation Salary: $100,000 – $250,000+ (depending on experience) Compensation may include commission, incentives, or bonus opportunities tied to performance. How to Apply Please send your resume and a thoughtful cover letter outlining: • Your experience selling protein into distribution, • Why you want to work with Marx Imports, • Why you believe you’ll be successful in this role

About Be LOVE™ Be LOVE™ is redefining hydration and energy for modern life. Founded by Kurt Seidensticker (Founder of Vital Proteins, early investor in Ghost Energy and Koia) and Leslie Scofield (Toms, Aviator Nation, Summit Series), Be LOVE™ brings together proven consumer-brand leadership and a mission-driven vision for wellness, connection, and performance. Our clean electrolyte and energy drinks are designed to support how people actually live, move, and feel, without compromise. More than a beverage company, Be LOVE™ is a cultural brand built at the intersection of health, impact, and community. Our NYC office serves as the creative and operational hub powering our next phase of growth. Who You Are You run social with taste, timing, and accountability. You see formats early, write sharp copy, and turn product and culture into posts people save and share. You plan the calendar, shoot or cut when needed, and keep comments and DMs alive. You grab attention and keep it. You keep trackers clean, approvals tight, and disclosures right. You protect the brand and move fast. You connect teams, sweat details, and ship work that lifts brand and numbers. About the Role Be LOVE™ is hiring a Social Media Manager to own day-to-day on TikTok, Instagram, and YouTube. You will set cadence, launch native series, and keep the community healthy while partnering with Brand, Influencer and Creator Partnerships, and our Social teams on content that spreads. You will publish weekly reports, hand Growth boost-ready assets with clean links and usage proof, and turn winning posts into repeatable programs across channels. This is a hands-on role with real ownership and a clear scoreboard. What you’ll do • Run day-to-day posting on TikTok, Instagram, and YouTube, including calendars, scheduling, Stories, Reels, Shorts, comments, and DMs, • Turn product moments and cultural trends into native formats with clear hooks, proof, and CTAs, • Keep a tight workflow from idea to live to readout with clean approvals and on-time delivery, • Write channel-native copy and make quick cuts, partner with the UGC editor for heavier lifts, • Maintain guardrails across claims, disclosures, rights windows, and platform policies, • Track saves, shares, sentiment, and community signals, surface insights and spark small moments, • Coordinate with Influencer and Creator Partnerships so brand posts and creator posts land together, • Hand off boost-ready assets to Growth with clean captions, IDs, links, and usage proof, • Publish a weekly summary of what worked, what missed, and the next tests, • Keep files and trackers organized with clear naming and status What you bring • 3 to 5 years running social for consumer brands, ideally in beverage or wellness, • Platform fluency across TikTok, Instagram, and YouTube with live links to work that drove real engagement, • Strong short-form copy and fast edit skills in CapCut or Adobe, • Reliable ops habits including calendars, trackers, clean naming, rights, and disclosure hygiene, • Comfort reading creative signals like hook rate, hold, saves, and shares, and turning them into next steps, • Clear communication and steady collaboration with creators, editors, PR, and the Director of Brand Awareness, • Working knowledge of platform backends, Notion or Sheets, Slack, Frame.io, and basic edit tools Why Be LOVE™ Through our relationship with GivePower, every can of Be LOVE sold helps provide 10 people in need with access to safe drinking water for one day. This is hydration that goes beyond function—it’s hydration that gives back. Benefits Comprehensive medical, dental, vision, FSA/HSA, commuter benefits; 401(k) with 6% match (immediate vesting); life and disability; monthly wellness and connectivity stipends. This is an in-office FULL TIME role in SoHo West / Hudson Square, NYC — five days a week. We move fast together.

Hotel AKA NoMad is seeking a talented Food & Beverage Manager to join our team. The F&B Manager will plan and manage the Restaurant and other food and beverage outlets as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate/franchise policies and procedures and federal, state and local regulations while meeting/exceeding financial goals. This role requires a hands-on leader with a keen eye for detail and a passion for the hospitality industry. Demonstrates knowledge and proficiency of all applicable food and beverage laws and regulations. Need to be able to develop and implements a business plan for all food and beverage operations, ensuring that standards are maintained, and financial goals met Team Member Responsibilities: • Manages the Food and Beverage department, • Ensures managers supervise line staff. Manages all day-to-day operations of the outlets. Understands employee positions enough to be able to perform duties in employees' absence., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Responsible for and oversees culinary, restaurant, beverage, events and mini bar operations., • Responds quickly and proactively to employee's concerns., • Provides a learning atmosphere with a focus on continuous improvement., • Provides proactive coaching and counseling to team members., • Encourages and builds mutual trust, respect, and cooperation among team members., • Monitors and maintains the productivity level of employees., • Provides the leadership, vision and direction needed to bring together and prioritize the departmental goals in an efficient and effective manner., • Provides hands-on support in all Food & Beverage operations as needed, including covering kitchen line and cook responsibilities during staffing shortages, peak business periods, or operational emergencies. Finance and Revenue management · Oversee and manage all budgets for the food and beverage department. · Forecast future financial performance and plan accordingly. · Monitor and control food and beverage costs to maximize profitability. Implement cost-saving measures without compromising quality. · Analyze sales data to identify trends and opportunities for increasing revenue. Develop pricing strategies to optimize sales and profitability. · Oversee inventory levels to ensure adequate supply while minimizing waste. Conduct monthly inventory audits and manage supplier relationships. · Prepare and present financial reports to senior management for Weekly and Monthly reporting. Conduct regular profit and loss (P&L) analysis to assess financial health. Ensuring Exceptional Customer Service • Provides excellent customer service., • Responds quickly and proactively to guest's concerns and attends to all guest recovery needs., • Understands AKA brand's service culture., • Drives alignment of all employees, team leaders and managers to the brand's service culture., • Sets service expectations for all guests internally and externally., • Takes ownership of a guest complaint/problem until it is resolved, or it has been addressed by the appropriate manager or employee., • Provides services that are exceed guest expectations to ensure customer satisfaction and retention., • Ensuring a high level of service by consistently communicating and assisting team members of the importance of understand guest needs, providing guidance, feedback, and individual coaching when needed., • Serves as a role model for the F& B department, leading by example by demonstrating appropriate service levels of behavior., • Manages day-to-day operations, drives quality, and verifies standards are meeting set expectations of customers on a daily basis. Managing and Conducting Human Resource Activities • Provides guidance and direction to the team, including setting performance standards and monitoring results & performance., • Conducts performance reviews in a timely manner., • Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills., • Identifies the educational needs for leaders, develops formal educational, training programs, classes. Has the ability and skill set to be able to conduct training when required., • Develops action plans when deemed necessary in-order to address service needs, expand on strengths based on employee engagement and guest satisfaction results. Experience, Skills and Knowledge: • Minimum of five years of employment in a related/similar Food & Beverage management position., • Hotel Food & Beverage experience preferred., • Familiar with Micros Symphony POS systems., • Must have certified food handlers’ certificate or card., • Knowledge of Food & Beverage hotel operations, including marketing plans, security and safety programs, personnel and labor relations, preparation of business plans, repairs, maintenance, budget forecasting, quality assurance programs, hospitality law, and long-range planning., • Ability to work effectively under time constraints and deadlines., • Command of the English language both written and verbal Pay: $70,000.00 - $78,000.00 per year Franklin Hospitality Management LLC is an Equal Opportunity Employer and values diversity in the workplace. We make employment decisions based on qualifications, merit, and business needs. All qualified applicants will receive consideration without regard to race, color, religion, sex (including sexual orientation and gender identity), national origin, age, disability, genetic information, veteran status, or any other status protected under federal, state, or local law.

Classification: Exempt Salary Range: $65,000 to $75,000 Reports to: General Manager/Executive Sous Chef Date: February 2026 Job Description We are seeking a Sous Chef with experience in Chinese Cuisine at our Newark unit! The Sous Chef is responsible for supporting culinary leadership in the preparation and production of authentic, high-quality menu items for airline customers. This role ensures recipes are executed consistently at scale while maintaining strict food safety, quality, and regulatory standards in a high-volume, time-sensitive airline catering environment. The Sous Chef may help oversee kitchen staff, support production planning, and ensure compliance with airline specifications and international food safety requirements for our Hot Food Department. Essential Functions • Work with kitchen staff to produce high quality products on a consistent basis, • Interface and efficient reactions to Customer/Executive Chef requirements, • Implementing customer specific menu items, • Maintain HACCP standards including regulatory guidelines and requirements (USDA, FDA), • Culinary Quality & Menu Adherence, • Production planning and management, • Responsible for Food & Quality Safety, • Menu development when required and other daily operation needs, • Able to assist Executive Chef to create a vision for the department, • Responsible for all facets of daily hot food production including presentations for airlines, maintenance of daily requisitions, production sheets and monthly updates, • Ensure compliance with Client specification, personal hygiene, and food handling procedures, • Assist in departmental scheduling and control of hours and food cost, • Assist in the development and training of employees, • Assist in maintaining a good relationship between the departments, • Other duties as assigned Skills and Qualifications • Good communication skills with employees, a must. Minimum of 5 years of experience working in authentic cuisine is required., • Strong knowledge of Chinese Cuisine cooking philosophies and principles., • Comprehension of Indian Cuisine starch compositions and applications is required., • Ability to explain Indian Cuisine cooking techniques., • Minimum of 2 year of experience in Indian cooking in a high-volume hotel/restaurant is required., • Intermediate to Advanced knowledge of all basic Indian cooking techniques is required., • Minimum of one-year supervisory experience in airline/cruise ship/ hotel/restaurant is required., • Minimum of one year’s experience in a high production volume restaurant/hotel is required., • Minimum of three years of general culinary experience is required., • Intermediate to Advanced level English verbal and writing skills, including the proper use of English grammar is required., • Intermediate to Advanced skills in typing and computer software skills (Microsoft Word and Excel) are required., • Intermediate to Advanced experience and ability to convert recipes from metric to U.S. and vice versa for both volume and weight is required. Supervisory Responsibility This position has supervisory responsibility. Work Environment This job operates in a professional office and kitchen environment. This role routinely uses standard office and kitchen equipment. Physical Demands The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is regularly required to talk, hear cook, prep cook and be in a hot environment of the kitchen and cold environment of chiller and refrigerator units. The employee frequently is required to sit and stand for long periods of time; push and pull up to 50 lbs. and reach with hands and arms. Position Type/Expected Hours of Work This is a full-time exempt position in a 24 hour/7 day a week/365 work environment. Days and hours of work may vary based on operational needs and support. Travel 0-10% Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Banquet Manager Manhattan Landmark Event Venue We are seeking an experienced Banquet Manager to join the service team at a prestigious Manhattan landmark venue. The ideal candidate has experience working within a Local 6 union environment, and is passionate about delivering exceptional hospitality at the highest level. You will be part of a dynamic team that executes flawless events and creates memorable guest experiences. Who You Are • A hospitality professional with a minimum of two years’ experience as a Banquet Manager or Banquet Captain in a luxury hotel or high-end catering operation, • Highly organized with strong project management skills, • A proactive leader who takes initiative and drives continuous improvement, • Passionate about hospitality, team leadership, and creating exceptional guest experiences What You’ll Do • Lead by example through professional conduct, clear communication, and a service-first mindset, • Execute Banquet Event Orders (BEOs) with precision and attention to detail, • Anticipate guest needs and resolve service challenges swiftly and thoughtfully, • Lead and participate in daily pre-shift meetings to review event logistics and service standards, • Maintain organization and cleanliness of banquet storage areas, uniforms, and service spaces, • Support the development and enforcement of policies, procedures, and quality standards to ensure a high-performing, cost-effective operation, • Build relationships with repeat clientele and foster connections with new guests

Job Description: Director of Culinary Operations About LOS TACOS No. 1 LOS TACOS No. 1 is an expanding restaurant group with multiple locations in Manhattan serving Mexican tacos in a vibrant atmosphere. The company started after three close friends from Tijuana, Mexico and Brawley, CA realized the need for truly authentic Mexican tacos on the East Coast. The company is passionate about making every guest at LOS TACOS No. 1 feel like they have been transported to Mexico when they step into our restaurants. For more information, please visit: ___ Who We’re Looking For LOS TACOS is searching for an experienced Director of Culinary Operations (DCO) to oversee company-wide food preparation planning, analysis, and quality control. The DCO helps assure that production meets company standards for taste, availability, yield, cost, and waste, in a complex and high-volume fast casual restaurant environment. This position will work closely with our Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance. The optimal candidate for this position comes from a high-volume culinary background, has working knowledge of Spanish, and has strong data competencies using Excel, Restaurant365, and other best-in-class food service software platforms. This position will balance field work (on-site quality assurance and quality control, supervision, check-ins with prep managers, etc.) and data analysis (production reports, cost/yield analysis, preparation forecasts, waste, etc.) The DCO will report to the Head of Operations and will directly supervise three Regional Prep Managers. This position works Monday-Friday on a 6am to 2pm schedule, working primarily in the field based out of the store locations. Responsibilities • Develop, manage and implement high-quality culinary data systems to manage high-volume, company-wide food preparation: recipes, par levels, labor requirements, yield, waste, and more., • Leverage culinary data systems to allow leadership team to make data-based decisions related to purchasing, taste, cost, efficiency, and scalability., • Train, supervise and continually develop three Regional Prep Managers to assure they lead their teams with passion, integrity, purpose, accountability, and efficiency., • Perform weekly site visits for quality assurance and quality control purposes, liaising with Regional Prep Managers to determine areas of success, areas needing improvement, and operating challenges., • Communicate and collaborate daily with Head of Operations, Head of Training, Head of Purchasing, Plant Manager, and Director of Finance to acquire and apply company data, insights, and systems., • Help Los Tacos meet its financial, operational, and brand recognition goals through excellence in food preparation planning and execution., • Develop, maintain, and improve all preparation-related SOPs in accordance with food safety best practices and DOH regulations., • Identify training needs and develop related programs in collaboration with Head of Training to improve prep team efficiency and performance when needed. Qualifications • 5+ years of relevant experience as a Culinary Director, Director of Operations, and/or Executive Chef in high-volume food service operations with regularly increasing scope of responsibility., • Strong experience with Restaurant365 or equivalent food service ERPs (i.e. MarginEdge, Netsuite, CaterEdge, OracleERP) for inventory management, recipe development, yield and cost analysis, etc., • Working capabilities in verbal Spanish., • Strong capabilities in Excel for culinary data analysis (product mix, sales, revenue, yield, cost, forecasting, recipe development, etc.), • Significant experience in multi-unit food service, institutional food service, and/or commissary kitchen operations., • Experience mentoring, training, teaching, and supervising culinary staff and providing effective, constructive feedback., • Availability for off-hours communication and troubleshooting as needed to support the prep teams., • Availability for occasional weekend shifts if needed to support the prep teams., • Passion for high quality Mexican food made with integrity and authentic flavors., • Highly organized, systematic, detailed, and analytical with excellent communication, presentation, time management and facilitation skills., • Strong proficiency in all aspects of Microsoft Office Suite and other relevant, contemporary digital platforms., • Able to work Monday-Friday on a 6am to 2pm schedule., • Valid and up-to-date NYC DOH food handler’s certificate., • Preference for candidates with additional food safety certifications (e.g. HACCP, NYS Ag & Markets). Compensation & Benefits This position will have a total annual compensation in the range of $150K. In addition, this position will be eligible for the following benefits: • Health, dental, and vision insurance coverage, • Paid time off and comp days, • Transit & commuter benefits, • Free meals at all of our restaurant locations Application Process Candidates should send an email to with “Director of Culinary Operations” in the subject line with a resume and a cover letter. Qualified candidates will be contacted directly. Los Tacos #1 provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. If you require reasonable accommodation to view or apply for this position, please contact us at .

A global food distribution company in the Secaucus, NJ area is looking for a Chinese / English Bilingual Account Representative. This is a full-time, direct hire position. Chinese / English Bilingual Account Representative Responsibilities Include: • Maintain relationship with existing clients and increase sales activities by acquiring new clients, • Coordinate and order international sales activities, • Collaborate with various internal departments to ensure that they fulfill all customer requests, • Maintain accurate records such as sales reports, expense reimbursement forms, billing invoices and other documents, • Communicate and report with / to upper management regarding sales activities, • Occasional domestic and international business travel as required, • Creation of sales reports and miscellaneous documentation for upper management, • Other duties as assigned Chinese / English Bilingual Account Representative Requirements Include: • Fluent level of Chinese language and English language., • Associate’s degree in Business Administration, Management or Marketing or related field, • Entry levels are welcome, • Must have a valid driver’s license, • Ability to travel locally, • Strong leadership skills in team environment and skills to bring positive atmosphere to the team, • Ability to be flexible to work effectively with wide variety of people and to work responsibly and effectively in a multicultural environment, • Excellent communication (Speaking, Writing, Reading, Listening) and presentation skills, • Ability to multi-task and perform duties time efficiently, • Team-worker, Detail-oriented, Responsible, Punctual, Self-motivated, • Proficient in Microsoft Office suite, especially Excel, • While performing the duties of this job you may be required to intermittently sit, stand, walk, lift up to 25 pounds, lift in excess of 25 pounds with a lift assist, climb stairs, use hands to handle or feel parts/equipment, reach with hands and arms, stoop, kneel, crouch, bend at the waist, talk and hear. You may also be required to use close vision, distance vision, color vision, depth perception, and peripheral vision Activ8 Recruitment & Solutions / Renaissance Resources Inc. has been a trusted leader in North American recruiting for Japanese businesses for over 25 years. We specialize in connecting top talent with companies in the Automotive, Electronics, Food & Beverage, Logistics, Manufacturing, Oil & Gas, Banking & Finance, and Entertainment industries. Our client-focused approach ensures that we understand your unique needs, whether you’re a company seeking skilled professionals or a candidate looking for the right career opportunity. By working closely with each individual, we provide tailored solutions that drive success. We screen ALL Candidates to verify the validity of each applicant's provided information. Upon submitting your resume, we will contact only those candidates that we deem qualified for our client. If we do not contact you, we do not see the fit for the position. If we are unable to reach you in a reasonable timeframe, you will be eliminated from the pool of potential candidates. We prioritize direct applicants; third-party resumes may not be reviewed.

Our Account Managers are the primary Coca-Cola contact between the small and large store managers or store owners. They are responsible for managing customer relationships along with increasing business by selling and ordering products within his or her sales territory's existing customer base. This position has a commission earning potential based on the number of cases sold in addition to a quarterly bonus incentive (up to $9,000 per year) and the base salary. The projected commission is determined by the historical volume of cases sold for a particular route. Sales Territory: Midtown Manhattan Base Salary: $26,000 Projected Commission: $54,000 Quarterly Incentive Plan: $9,000/yr. Responsibilities • Execute and close all sales calls, • Sell in incremental displays and equipment placements; sell in promotional programs and ensure dealer compliance, • Stay in connection with sales call, maintain appropriate inventory levels, maintain company assets and point of sale, ensure account meets Company merchandising standards, determine stores' product needs, place and transmit appropriate order in conjunction with existing geographic sales routes, • Communicate account activities to appropriate parties, • Transport, replace and maintain Point of Sale advertising as appropriate for account, • Periodic lifting of 50+ pounds, bending, reaching, kneeling and light merchandising, • Building, changing and removing product displays; maintaining product signage; cleaning product space and securing damaged or defective product, • Act as an Ambassador by providing customer service to Consumers and store personnel by answering questions, locating product, and providing assistance as needed Qualifications • High School or GED (General Education Diploma) required, • Bachelor's degree preferred, • 1+ years of general work experience, • 1+ years previous sales experience preferred, • Food/beverage industry experience a plus, • Ability to handle multiple customer accounts, • Strong attention to detail and follow-up skills, • Excellent planning and organization skills, • Proficient computer application skills, • Ability to create and conduct sales presentations required, • Lifting of 50+ pounds, bending, reaching, kneeling and light merchandising

Join Our Team at Food Trends Catering & Events! About Us: Food Trends Catering & Events is a full-service caterer and event planning company with over 25 years of experience. What began as a small operation has grown into one of the most renowned catering and event planning businesses in the industry, with facilities spanning over 30,000 square feet between Manhattan and New Jersey. We pride ourselves on our attention to detail and customer service, now serving over 1,000 customers daily. As a woman-owned, family-run business, we value innovation, authenticity, and heart in everything we do. About the Role: We are looking for an experienced and enthusiastic individual to drive corporate sales growth and develop new client relationships for Food Trends. You will focus on generating new business opportunities, managing a substantial pipeline of leads, and maintaining relationships with existing corporate, private, and government clients. If you’re self-motivated and passionate about food, customer service and sales, we’d love for you to bring your expertise and energy to our team! Key Responsibilities: • Customer Relationship Management: Develop and maintain strong relationships with existing clients, securing repeat business and referrals. These include corporate accounts, private/social clients and government agencies., • Lead Generation & Outreach: Proactively seek and engage new B2B leads through cold calling, networking events, direct outside sales, and relationship building., • Client Consultations: Meet with clients to understand their event needs, offer personalized catering solutions, and ensure a seamless experience., • Sales Presentations & Tastings: Deliver compelling presentations and tastings to prospective clients - showcasing our services, menu options, and event capabilities., • Pipeline Management: Manage a substantial pipeline of leads and/or lapsed clients - maximizing opportunities for new business and achieving sales targets., • Collaboration: Work closely with the creative, event planning, and operations teams to ensure the successful execution of events from start to finish., • Networking & Market Knowledge: Attend local business networking events and identify new corporate catering opportunities in Manhattan and surrounding areas. Qualifications: • Bachelor's degree or equivalent experience (preferred)., • Proven experience in sales, ideally in the catering, events, or hospitality industries., • Existing network of contacts, including corporate, private/social, and government accounts, is a plus., • Proficiency in relationship building, outbound sales, and delivering compelling sales presentations., • Exceptional interpersonal, organizational, and communication skills., • Self-driven and capable of working independently, with the ability to thrive in a fast-paced, goal-oriented environment. Why Join Us? • Legacy of Excellence: Be part of a highly respected, woman-owned, family-run business with over 25 years of industry leadership., • Growth Opportunities: Play a key role in expanding our corporate sales and developing new business relationships., • Collaborative Culture: Work alongside a dynamic, creative team that values your input and expertise., • Competitive Compensation: Enjoy a competitive salary with performance-based incentives, plus a comprehensive benefits package. If you're ready to take your career to the next level in a thriving and innovative environment, we’d love to hear from you! Apply today and join the Food Trends family!

Job Summary: Responsible for the hiring, supervision and training of all stewarding personnel.

Oversee daily food and beverage operations (restaurants, bars, events, room service, etc.

Be part of a passionate team that values collaboration and growth. If you meet the qualifications and are excited to be part of our team, apply now!.

Both at our managed venues and off-premises events. Previous experience in New York City Catering and Events preferred but not required. Cuisine Boulud New York features an elite support team of chefs, event managers and service professionals experienced in executing dining experiences of all sizes

Leonetta NYC – Modern Mediterranean in Murray Hill, New York City is searching for Servers.

Understand and communicate potential allergy concerns to servers and kitchen staff. Collaborate with management, servers, and kitchen staff to ensure service operations meet high . Support servers by restocking silverware, china, condiments, and clearing bus stations.

Only the Wild Ones – Nolita, New York.Only the Wild Ones is an intimate natural wine bar in Nolita focused on thoughtfully sourced wines, warm hospitality, and a lively neighborhood atmosphere.Our space is small, dynamic, and highly guest-focused.This role is ideal for someone who is confident

Serve food and beverages efficiently and professionally. Servers will provide exceptional service during corporate functions, private events, galas, and high-profile gatherings. ServSafe, Food Handler, or TIPS certification.

We are currently seeking dedicated, passionate individuals to join our team at our Osteria Accademia.Our focus is on delivering exceptional hospitality, thoughtful cuisine, and a dining experience that reflects both craftsmanship and care.We believe that great and tiny restaurants are built by peopl

The In-Room Dining Server at The Manner delivers a refined, personalized dining experience within the privacy of our guests’ rooms.This role requires impeccable service standards, attention to detail, and a genuine passion for hospitality.The ideal candidate anticipates guest needs, creates me

A new concept from Michelin-starred COTE Korean Steakhouse, unveiling its highly anticipated opening: COQODAQ, our new fried chicken concept, which is just two blocks from our COTE NYC location.Gracious Hospitality Management is first and foremost an outstanding hospitality company that conceptualiz

We are seeking a Server/Waiter/Waitress to become an integral part of our team! You will take orders and serve food to patrons at our restaurant.

Estela is currently seeking an experienced Part-Time Server to join our team.One of the most celebrated restaurants in the United States, Estela is an intimate downtown bistro from Chef Ignacio Mattos.The restaurant can be experienced in many ways — a dynamic dinner in the dining room, a relax

Gelato Server / Cashier / Espresso Barista.Serve gelato and desserts to customers following our quality and service standards.Operate the cash register and handle payments accurately.Prepare espresso-based drinks (espresso, cappuccino, latte).Maintain a clean and organized work area.Provide excellen

Teamwork and leadership are Required.

As a Cocktail Server at our vibrant rooftop lounge, you'll be the face of hospitality, providing exceptional service and creating memorable experiences for our guests.You'll showcase your passion for mixology and attention to detail as you craft and deliver a diverse range of cocktails amidst stunni

The Overnight In-Room Dining Server will serve guest during their stay at the Wall St. Must have overnight/open availability. Must have experience in a luxury hotel environment or similar restaurant setting.

As a Food Runner, you have an integral role in the restaurant and are the liaison between the Front of House and Back of House. Have 1-2 years of Food Runner experience in a high volume, fine dining establishment. Partners Tilman Fertitta, Mark Birnbaum and Eugene Remm have propelled the group's suc