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Compensation Type: Hourly Highgate Hotels: Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle. Location: Edging the bright lights of Broadway and the calm of Bryant Park, The Knickerbocker is a legendary New York landmark reborn as the first luxury hotel in Times Square. Filled with fabled legends, The Knickerbocker once played host to legendary political bigwigs, actresses, oil tycoons and sports figures—and it’s rumored the martini was invented here in the hotel. While historic details like the hotel’s gorgeous Beaux-Arts facade remain unchanged, a soothing new luxury aesthetic is offered within. The stunning transformation of this treasured Manhattan monument invites discerning travelers to discover 330 luxe guestrooms and suites boasting incredible views and bespoke furnishings. An air of posh authenticity embraces New York City’s premier luxury lifestyle hotel. Overview: The Cook is responsible for preparing all food items, based on standardized recipes, for the Restaurants, Room Service, Employee Cafeteria and Banquets, while maintaining the highest standards to produce an appealing and appetizing product. He/she is also responsible for ensuring the cleanliness, sanitation and safety in the kitchen and work areas while minimizing waste and maximizing cost/production ratio. Responsibilities: • Maintain cleanliness and organization of all storage areas., • Complete necessary food and station preparation prior to the opening of the restaurant in order to ensure that guests are served promptly and efficiently during the Restaurant and Room Service operating hours., • Prepare and display buffet food items according to the hotel standards., • Recognize quality standards in fresh vegetables, fish, and dairy and meat products., • Maintain clean and sanitary environment with knowledge of proper handling, storage, and sanitation., • Prepare food for Banquets, ad required, following specifications on Banquet Event Orders., • Prepare and service food for the Employee Cafeteria as specified by the Chef or Kitchen Supervisor., • Prepare all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Kitchen Supervisor., • Breakdown buffets and kitchen line, storing food and equipment properly at the end of each meal period., • Work banquet food station as scheduled by the Chef or Kitchen Supervisor., • Know the location and operation of all fire extinguishing equipment., • Practice safe work habits at all times to avoid possible injury to self or other employees., • Use Production Charts as specified by hotel’s standards., • Be able to support any position in the Kitchen that is in need of help., • Follow all Health Department and Company regulations in regards to food and storage standards and safety., • Be able to operate and maintain cleanliness of all kitchen equipment., • Maintain a “Clean As You Go” policy., • Assist in storage and rotation of food items according to hotel procedures., • Sign keys out and back in under supervision as needed. Qualifications:, • High School diploma or equivalent and/or experience in a hotel or a related field preferred., • Culinary experience required., • Flexible and long hours sometimes required., • Medium work - Exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects., • Ability to stand during entire shift, • Ability to withstand temperature variations both hot and cold., • Have thorough knowledge of menus and the preparation required, according to hotel standards., • Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking., • Knowledge of herbs and spices and proper use of each.

Compensation Type: Yearly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. ___ Overview: The Food & Beverage Manager is responsible for assisting in coordinating, supervising and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high. Responsibilities: • Oversee all aspects of the daily operation of the outlet., • Supervise outlet personnel., • Respond to guest complaints in a timely manner., • Work with other F&B managers and keep them informed of issues as they arise., • Keep immediate supervisor fully informed of all problems or matters requiring his/her attention., • Assist in coordinating and monitoring all phases of Loss Prevention in the outlet., • Prepare and submit required reports in a timely manner., • Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly actions plans., • Monitor quality of service in F&B outlet., • Assist in menu planning and preparation., • Ensure compliance with all local liquor laws, and health and sanitation regulations., • Ensure compliance with SOP’s in all outlets., • Ensure compliance with requisition procedures., • Be visible on the floor and assist staff as needed during each meal period., • Conduct staff performance reviews in accordance with Highgate Hotel standards., • Ensure the training of employees on SOP’s and technical job tasks., • Be involved in and/or conduct departmental and hotel training (CARE, One to One), etc., • Interview candidates for front-of-house F&B positions and follow standards for hiring approvals., • Complete tip reporting., • Understand, implement and monitor corporate promotions in outlet (if applicable), including buffet and three-meal concept standards., • Ensure overall guest satisfaction. Qualifications:, • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Participate in M.O.D. coverage as required., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, including wearing nametags., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to maintain confidentiality of information., • Perform other duties as requested by management., • Maintain a warm and friendly demeanor at all times.

Compensation Type: Hourly Highgate Hotels: Highgate is a leading real estate investment and hospitality management company with over $15 billion of assets under management and a global portfolio of more than 400 hotels spanning North America, Europe, the Caribbean, and Latin America. With a 30-year track record as an innovator in the hospitality industry, this forward-thinking company provides expert guidance through all stages of the property cycle, from planning and development through recapitalization or disposition. Highgate continues to demonstrate success in developing a diverse portfolio of bespoke lifestyle hotel brands, legacy brands, and independent hotels and resorts, featuring contemporary programming and digital acumen. The company utilizes industry-leading revenue management tools that efficiently identify and predict evolving market dynamics to drive outperformance and maximize asset value. With an executive team of seasoned hospitality leaders and corporate offices worldwide, Highgate is a trusted partner for top ownership groups and major hotel brands. ___ Overview: The Steward/Potwasher/Warewasher is responsible for maintaining cleanliness and proper storage of all china, glass, and silver, and ensuring the highest standards of sanitation. He/she is also responsible for assisting the kitchen staff in maintaining the cleanliness of the kitchen and all storage areas; specifically for cleaning all equipment, utensils, and the physical work area. He/she is also responsible for assisting with proper food storage and rotation. Responsibilities: • Maintain a high standard of cleanliness and orderliness in all kitchens, back dock, dumpster and utility work areas., • Heavy duty cleaning of ovens, grills, sinks, walls, floors, walk-in refrigerators and freezers and other heavy kitchen equipment., • Wash pots, pans, and kitchen utensils following proper procedure for their cleanliness and sanitation, and Vacuum carpeted areas through the food and beverage outlets., • Sweep, mop and wash floors in all food and beverage areas, kitchen, and restaurant and dock area., • Keep management informed of shortage of equipment and supplies., • Operate the dishwashing equipment to ensure that all china, glass, and silver are cleaned thoroughly and sanitation of such is maintained., • Return all clean china, glass, and silver to its proper storage location using care to minimize breakage., • Knowledge of proper safe handling techniques for all chemicals used., • Report any faulty equipment to management immediately., • Empty garbage from the Food and Beverage areas into the hotel dumpster., • Know the location and operation of all fire extinguishing equipment., • Practice safe work habits at all times to avoid possible injury to self or other employees., • Follow the proper procedures in the breakdown, cleaning and reassembling of all kitchen equipment, as needed., • Follow all sanitation standards., • Assist in the set up and breakdown of the restaurant buffet as required., • Assist Banquets by supplying china, glass, and silver as required by business demand Qualifications:, • High School diploma or equivalent and/or experience in a hotel or a related field preferred., • Flexible and long hours sometimes required., • Heavy work - Exerting up to 100 pounds of force occasionally, and/or 50 pounds of force frequently and/or up to 20 pounds of force constantly to lift, carry, push, pull or otherwise move objects., • Ability to stand during entire shift., • Ability to withstand temperature variations, both hot and cold., • Maintain a warm and friendly demeanor at all times., • Must be able to effectively communicate both verbally and written, with all level of employees and guests in an attentive, friendly, courteous and service oriented manner., • Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests., • Must be able to multitask and prioritize departmental functions to meet deadlines., • Approach all encounters with guests and employees in an attentive, friendly, courteous and service-oriented manner., • Attend all hotel required meetings and trainings., • Maintain regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel., • Maintain high standards of personal appearance and grooming, which includes wearing the proper uniform and nametag., • Comply with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations., • Maximize efforts towards productivity, identify problem areas and assist in implementing solutions., • Must be effective in handling problems, including anticipating, preventing, identifying and solving problems as necessary., • Must be able to understand and apply complex information, data, etc. from various sources to meet appropriate objectives., • Must be able to cross-train in other hotel related areas., • Must be able to show initiative, including anticipating guest or operational needs., • Perform other duties as requested by management.

Seeking Experienced Back Waiters in Midtown.Upscale restaurant in Theater District seeks experienced full-time backwaiters candidates.The ideal individual will possess:.A minimum of 2-year experience in a fine dining restaurant.Impeccable service standards and attention to detail.An appreciation of

Interest in seafood, oysters, and learning our food program. Genuine interest in craft cocktails, absinthe, wine, and seafood. This role offers an excellent opportunity to grow your knowledge of both food and beverage in a collaborative environment.

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.

Ensure orders are packed and prepared accurately and quality checked.Deliver food orders to customers quickly and accurately.Ensure orders are delivered to the correct tables.Uphold sanitation and food safety principles.Maintain cleanliness of work areas as well as guest areas.Complete daily ch

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

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

Position: Food & Beverage Manager Location: Queens, New York City Salary Range: $70,000–$80,000 + PTO + 401K + Benefits Overview: We are seeking an experienced and motivated Food & Beverage Manager to support and oversee daily food and beverage operations within a full-service hotel in Queens, NYC. This role focuses on delivering exceptional guest experiences, managing day-to-day operations, leading teams, and supporting financial and operational goals across restaurants, bars, and banquet operations. Key Responsibilities: • Oversee daily operations of all food and beverage outlets, • Lead, train, schedule, and supervise food and beverage team members, • Ensure high standards of guest service and hospitality, • Monitor labor, food, and beverage costs to support profitability, • Ensure compliance with health, safety, and sanitation regulations, • Assist with budgeting, forecasting, and inventory management, • Handle guest feedback and resolve service issues promptly, • Support hiring, onboarding, training, and performance management, • Collaborate with culinary and hotel leadership to enhance service and operations Qualifications: • Previous experience in hotel or high-volume food and beverage operations, • Strong leadership, communication, and organizational skills, • Working knowledge of food and beverage service standards and regulations, • Ability to work flexible hours, including nights, weekends, and holidays, • Experience with POS systems and inventory management preferred

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.

The technician implements corrective actions as needed, calibrates production and receiving equipment, reviews labels for accuracy, supports food defense and customer complaint investigations, and ensures staff are properly trained in food safety practices. Demonstrates an understanding of food safe

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

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

Other Responsibilities: Always practice our Pier Sixty Fundamentals and live our company Core Values Maintain professional appearance and behavior when in contact with guests and team members. Arrive to work in a perfect uniform and excellent hygiene Know and follow all Pier Sixty emergency, safety

The Executive Steward is responsible for managing and directing stewarding operations to ensure the full support of the food and beverage department of Waldorf Astoria New York. Waldorf Astoria New York is seeking a talented. With a fresh, modern expression of its rich, authentic legacy, Waldorf Ast

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

Pairing Indian Cuisine with wine is challenging, but ultimately extremely rewarding and this is an amazing opportunity to hone your skills pairing wine.The ideal candidate is hospitality driven, focused on communication and organized.Ability to work independently and take initiative are essential.Th

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

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.

Medical Insurance Coverage – for you and your family .

Sweet Rehab is a luxurious French Dessert & Champagne bar in the heart of SoHo.

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 .

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

We’re hiring a General Manager to take full ownership of a large-scale, rapidly scaling multi-site food manufacturing operation. This is a true end-to-end leadership role — full P&L accountability, operational excellence, team performance, and commercial results — within a complex 24/7/365 production environment. We’re looking for a leader who: • Owns the numbers and drives margin, • Builds high-performance teams, • Thrives in fast-paced, always-on operations, • Communicates with clarity and confidence, • Turns complexity into execution Who this role is perfect for: • A senior operations leader ready for full multi-site ownership, • A General Manager who wants a bigger platform and greater impact, • A builder who enjoys scaling teams, systems, and performance, • A commercially minded operator who sees both the numbers and the people behind them This isn’t a maintenance role — it’s a scale and optimize opportunity with real runway for impact and growth. If you’re a commercially sharp operator ready for full site ownership and meaningful influence, this could be your next big move. Message me directly or apply to learn more.

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

Overview: The Director of Warehouse Operations is responsible for the strategic leadership, execution, and continuous improvement of all inbound, outbound, and inventory management functions across warehouse and distribution operations. This role drives operational excellence in a high-volume food manufacturing and distribution environment, ensuring product integrity, regulatory compliance, cost efficiency, and on-time delivery performance. The Director partners cross-functionally with Manufacturing, Transportation, Procurement, Quality Assurance, Food Safety, Finance, and Sales to align warehouse operations with overall business objectives. This leader oversees workforce planning, budgeting, capital investments, systems optimization, and performance metrics, while fostering a culture of safety, accountability, and continuous improvement. The role requires deep expertise in food safety standards, inventory control, cold chain management, and regulatory compliance, along with strong leadership capabilities to develop high-performing teams and scalable operational processes. Responsibilities: Strategic Planning and Management: -Develop and implement warehouse operations strategies aligned with the company’s goals. -Oversee the planning and execution of warehouse processes, package selecting and shipping -Monitor and analyze operational metrics to identify areas for improvement and cost reduction. -Direct and improve warehouse functions, ensuring efficient, safe, and streamlined operations -Oversee the use of warehouse management systems, inventory controls, and safety protocols to support operational goals and maintain high standards -Assess current and future operational risks locally, and translate those into strategies, capabilities, best practices, and key performance indicators (KPIs) Leadership and Team Development: -Lead, mentor, and develop a team of warehouse managers, supervisors, and staff. -Foster a positive and collaborative work environment. -Conduct performance reviews and provide feedback to staff to support their growth and development. Inventory Management: -Collaborate with Inventory Control team to ensure accurate inventory control and management. -Support the implementation inventory tracking initiatives and the execution of cycle counts. -Collaborate with procurement and sales teams to maintain optimal inventory levels and maximize fulfillment rates. -Collaborate with Slotting team to ensure optimal prime location configuration and reduce off-cycle product selection Safety and Compliance: -Partner with Safety leadership to ensure compliance with all safety regulations and company policies. -Implement and monitor safety protocols to maintain a safe working environment. -Conduct regular safety training and audits. Continuous Improvement: -Identify and implement process improvements to enhance efficiency and productivity. -Partner with Engineering team to explore and/or utilize technology and automation to streamline operations. -Lead initiatives to reduce operational costs and increase profitability. Budgeting and Financial Management: -Develop and manage the warehouse operations budget -Responsible for inbound and outbound activities -Monitor expenditure and implement cost control measures. -Provide regular financial reports and analysis to senior management Required Qualifications: -Bachelor's degree in, Business, Supply Chain Management, Engineering or a related field (Master's degree a plus). -10+ years proven experience in a senior management role within Warehouse Operations or supply chain management. -Intellectually curious -Strong leadership and team management skills, with a track record of building and motivating high-performing teams. -Exceptional problem-solving and decision-making abilities. -Proficiency in inventory management software and Microsoft Office Suite. -Familiarity with industry-specific regulations and compliance requirements -Strong analytical and data-driven decision-making skills. -Excellent communication and interpersonal skills to build strong relationships with peers and stakeholders. Work Environment: -Ability to work in climate-controlled Warehouse environment. -Travel as needed 10%. -Ability to work extended hours as needed -Ability to work weekends and holidays as needed

Purchasing Manager (Food Manufacturing) This role oversees procurement activities that support production, food safety, and cost‑efficient operations within a fast‑paced food manufacturing environment. The Purchasing Manager leads supplier negotiations, manages ingredient and packaging sourcing, and ensures materials arrive on time to support continuous production. Experience in food manufacturing or food processing is strongly preferred. Are you looking to make a career change to a stable company? This exciting opportunity offers a competitive salary plus an excellent benefits package including medical insurance, dental insurance, vision insurance and paid PTO.Does this position match your future career goals? Then this opportunity could be the right fit for you. Responsibilities: • Develop and execute sourcing strategies for ingredients, packaging, and operational supplies aligned with production and food safety requirements., • Partner with Quality, Operations, R&D, and Supply Chain to understand specifications, allergen controls, and regulatory needs., • Conduct supplier research and evaluate vendors for capability, food safety certifications, capacity, and risk., • Negotiate pricing, contracts, and service agreements to secure favorable terms and ensure supply continuity., • Manage supplier relationships, ensuring on‑time delivery, quality compliance, and adherence to food safety standards (HACCP, SQF, GMP)., • Monitor supplier KPIs including delivery accuracy, cost performance, quality issues, and responsiveness., • Maintain accurate procurement records including purchase orders, COAs, contracts, and supplier documentation., • Support forecasting and production planning to prevent shortages, spoilage, and over‑inventory of perishables., • Utilize ERP/MRP systems to manage purchasing workflows, inventory levels, and production alignment., • Collaborate on category management strategies to optimize cost, quality, and supply chain resilience., • Stay informed on commodity markets, ingredient trends, and regulatory changes impacting food manufacturing. Qualifications: • Bachelor’s degree in Business, Supply Chain, Food Science, or related field., • Food manufacturing or food processing industry experience strongly preferred., • Strong knowledge of procurement, sourcing, and supply chain operations within regulated environments., • Proficiency with ERP/MRP systems for purchasing and inventory management., • Experience with vendor management, supplier audits, and performance evaluation., • Skilled in contract negotiation and cost analysis., • Understanding of food safety requirements, quality systems, and regulatory compliance (HACCP, SQF, GMP)., • Strong analytical skills to evaluate supplier data and identify improvement opportunities., • Knowledge of forecasting, budgeting, and demand planning for perishable goods., • Proficient in Microsoft Office., • Excellent organizational, communication, and leadership skills. Ask for Jasleen Ajulia Executive Search is a search firm specializing in Manufacturing, Finance, IT, Legal and Pharmaceutical positions. This is a confidential search for one of our preferred clients. It is a direct hire position that includes competitive compensation and full comprehensive benefit package. #ZR

Mult-Unit Executive Chef – Upscale Restaurant Group $120,000 - $130,000 + Bonus Join this renowned restaurant group as the Executive Chef, responsible for leading multi-unit culinary operations and driving performance across an expanding portfolio, with excellent compensation, benefits, and long-term growth opportunity. COMPANY: • Known for delivering exceptional guest experiences through creativity, attention to detail, and a commitment to excellence, • Combines innovative concepts, elevated design, and outstanding service across 3 distinct concepts BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • 401k with company match, • 2 weeks of vacation, 3 weeks after 2+ years, • Company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Executive Chef oversees all back-of-house operations of multiple locations. Your responsibilities will include: • Oversee culinary operations across multiple locations, ensuring consistency, quality, and brand integrity at every unit, • Protect and refine the culinary identity while thoughtfully evolving menus to support growth and market expansion, • Standardize kitchen systems, recipes, training protocols, and operational procedures to ensure scalable excellence, • Partner closely with Operations leadership to build a replicable, performance-driven playbook for current and future openings, • Lead, mentor, and develop Chef de Cuisines, building strong strength to support expansion initiatives, • Drive financial performance across all units, leveraging procurement strategy, cost control, and margin optimization, • Operate at an enterprise level, balancing culinary vision with business strategy to support sustained national growth, • Local travel (up to 25%) required to provide on-site leadership and operational support across units BACKGROUND PROFILE: • 5+ years of experience as an Executive Chef or Chef de Cuisine overseeing multiple locations with combined annual revenues exceeding $12M+ in upscale or fine dining environments, • Demonstrated success standardizing systems, recipes, and operational procedures across units, • Strong financial acumen, including cost control, procurement strategy, labor management, and margin optimization, • Collaborative leadership style with the ability to partner effectively with Operations and corporate leadership, • Experience supporting new restaurant openings and expansion initiatives strongly preferred EOE – EQUAL OPPORTUNITY EMPLOYER

At Pets + People, we make tails wag and customers smile with products brought to market through strategic licensing and innovation. Our brands make everyday life fresh, fun, and user-friendly for the whole family. Our team of over 80 dedicated employees is headquartered in New York City with both national and global support. With our background, experience, and network, we are uniquely positioned to extend the reach of any brand to a new market. “We’ve been a pioneer in licensing since 2008, translating favorite brands into practical "pet" applications. In 2014, we expanded our vision into new markets within the "people" sector. Now, we are leveraging our long track record of success and applying it both to pets + people.” – Steven Shweky, Top Dog We are looking for a full-time NYC-based Associate Product Manager to support the development and product life cycle across several product categories. We are looking for an energetic Associate Product Development Manager-CPG who is passionate about delivering quality products to the market in a dynamic, fast-paced environment. This individual will be responsible for supporting product managers in key commercialization milestones of the development process. This includes working with internal systems to manage product records, sample requests, product submissions to our licensor partners, and coordinate team-wide initiatives. You must be highly organized, possess a keen eye for detail, enjoy creating or improving processes to improve efficiency, and the flow of information to relevant parties. You should also be a self-starter and be able to look ahead and anticipate issues based on previous experiences. Responsibilities • Work closely with product managers across all categories, with special focus on disposable tabletop categories., • Learn our internal tracking systems and keep all product records up to date with appropriate information., • Review product samples and create product submissions to licensor partners., • Maintain a digital library of team resources and best practices., • Coordinate sample requests across the product development team., • Collaborate with the Design, Licensing, and Marketing team on the development of new products and improvements to the product development process., • Work directly with the sales team on new opportunities for major retailers., • Potential for this role to lead their own small scale product launches. Requirements • Must be NYC-based., • Experience in consumer goods (disposable tabletop, cleaning solutions) or pet supplies (grooming & health related products) development and production., • Experience with licensed goods is a plus., • Must be able to thrive in a fast-paced environment., • Must be super organized, able to keep track of multiple projects at once & follow-up oriented., • Must be willing to devote full time to Pets + People., • 1+ years of product management experience in consumer products

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.

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 Assistant General Manager of Concessions is responsible for assisting the General Manager with the efficient, professional and profitable operation of the venue. The Assistant General Manager of Concessions aids the General Manager in overseeing every managerial, f/t and p/t position, and ensuring full compliance with state and federal labor laws, sanitation and food-related ordinances, and alcohol service regulations. The Assistant General Manager of Concessions will actively supervise, coach, counsel, direct, train and mentor employees in meeting company quality standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, and promotion. The Assistant General Manager of Concessions will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. ESSENTIAL FUNCTIONS OF THE POSITION INCLUDE, BUT ARE NOT LIMITED TO: • To achieve operational and commercial success for the Observation Deck bar outlets., • Drive revenue performance and maximize sales opportunities., • Develop additional revenue streams including bar sales, promotional display changes, edge, activations, etc., • To be fully versed in all duties within the Edge Bar operation to ensure smooth and efficient delivery proactively seeking improvements and reacting to challenges as they arise., • Maintain a positive and active partnership with edge and Peak Event operations., • Collaborate with edge marketing for special activations and events., • Ensure the outlet is prepared and ready on time., • Staffing levels are appropriately based on revenue forecasting and expected visitor ships., • Bar/Spirits display features key products which are regularly re-filled and re-stocked in alignment with promotional campaigns and design., • Timely customer service responds to orders by reducing waiting time, queues and cashing procedures., • Quality Control of product to ensure that it meets standards., • Report any alcohol service or other compliance issues to GM immediately., • Ensure the work environment is safe and free from harassment or discrimination; immediately address all safety concerns, potential hazards, accidents or incidents., • Relays safety/health issues to GM/BD immediately., • Ability to obtain working knowledge of all existing concession locations: geographical locations, equipment, evacuation procedures, adjacent employee and guest areas and facility access., • Collaborate with edge marketing, Events Director and Beverage Director to facilitate all necessary operations for edge and/or sponsor related activations and holiday promotions., • Be fully versed in all aspects of technical equipment, applicable apps, POS and computers software programs as they relate to concessions operation., • All menus and signage are in perfect condition: no spelling mistakes, accurate, all changes are reviewed and approved by GM/BD., • Maintain all training materials, SOP and SOS documents., • Be sufficiently conversant with the IT, Aloha, Square, Slack to be able to resolve any issues., • Ensure full compliance with health and safety regulations and cleaning schedules are followed., • Ability to make sound business/operations decisions (i.e. regarding employee placement, staffing adjustments, and/or respond to technical, product or equipment challenges) quickly and under pressure., • Assist and/ or complete additional tasks as assigned. EDUCATION/WORKING KNOWLEDGE: • Associate’s degree (A.A.) or greater in Culinary Management, Business Management, or related field; along with two or more years’ experience in Concessions Management, other Food & Beverage Management, or related experience., • Degree requirement may be substituted for four or more years’ experience in Concessions Supervision, Food &Beverage Management or related position., • Solid working knowledge of computer applications: Microsoft office, POS systems, timekeeping system., • Nationally recognized food service sanitation training course certification preferred., • Nationally recognized alcohol service training course certification preferred., • 21+ years of age SKILLS / PHYSICAL DEMANDS / WORK ENVIRONMENT / SCHEDULE: • Ability to write, read, and verbally communicate, • Must have good positive energy throughout the day, • Must be able to print legibly for Team Members, management, and guests to read, • Must be able to stand for extended periods of time, • Must be able to move quickly, • Must be able to push and lift up to 75 lbs. with or without assistance, • Work in an environment that is subject to varying levels of noise, crowds, and smoke, the severity of which depends upon the guest volume, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Exposure to cleaning materials, • May work extended hours irregular shifts, evening and/or weekend shifts, and holiday work may be required, • Office, Casino, Nightclub, Bar, Lounge, and/or Restaurant working environment, • Maintain a professional, neat, and well-groomed appearance adhering to Company standards, • Must be effective as part of a team; ability to interact with internal and external customers, managers, and co-workers in a professional, courteous manner, • Ability to maintain confidentiality, • Ability to handle a fast-paced, busy, and somewhat stressful environment

Food Safety Quality Assurance Manager • Bachelor's degree in Science, • Food and beverage industry, • Certifications: SQF Practitioner Certificate, HACCP and PCQI, • In-depth knowledge of FDA regulations, ISO 9001, ISO 13485, and HACCP principles., • Strong experience in QA/QC processes including conducting quality audits., • Oversee daily, weekly, and deep-cleaning operations, ensuring equipment is properly sanitized and ready for production. Are you looking to make a career change to a rapidly growing company? This exciting opportunity offers a competitive salary plus an excellent benefits package including medical insurance, dental insurance and paid PTO. Does this position match your future career goals? Then this opportunity could be the right fit for you Very Competitive Benefits Package Excellent Growth and advancement opportunities Employment Type: Full-time Job Requirements and Duties: • Bachelor's degree in Science, • 5 plus years of food manufacturing industry experience, • Certifications: SQF Practitioner Certificate, HACCP and PCQI, • Preventive Controls Qualified Individual (PCQI) in accordance the Food Safety Modernization Act (FSMA) Preventive Controls for Human Food Rule, • In-depth knowledge of FDA regulations, ISO 9001, ISO 13485, and HACCP principles., • Strong experience in QA/QC processes including conducting quality audits., • Manage the Food Fraud Program and Plant Security/Vulnerability Programs, • Assist in New Customer Setups by verifying internal documentation matches customer specification requirements, • Write, maintain, and improve quality system SOPs, • Provide oversight and leadership of facility Quality Assurance team. Responsible for hiring and team member development, • Manage the day to day operation of all quality function, • Lead the team in the execution of HACCP plans and ensure proper documentation is maintained, • Ensuring that manufacturing processes comply with standards at both National/ International level, • Review SOPs & specifications, • Oversee all aspects of daily quality operations, • Manage budgeting, • Ensure compliance with Federal, State and Local food safety regulations, • Understanding of industry standards of Food Safety and Quality, • Supports and participate to all the internal/external audits, • Review test results, • Provide, and oversee, inspection activity for product throughout production cycle, • Apply total quality management tools and approaches to analytical and reporting processes, • Schedule and coordinate preparations for product inspections and testing, • Work to resolve noncompliance issues with materials or final product, • Exceptional interpersonal skills and organizational skills Benefits: • Great Pay, • Very Competitive Benefits Package, • Excellent work environment with growth opportunities, • Immediate Hire Jasleen Kaur Ajulia Executive Search is a search firm specializing in Manufacturing, Finance, IT, Legal and Pharmaceutical positions. This is a confidential search for one of our preferred clients. It is a direct hire position that includes competitive compensation and full comprehensive benefit package. #ZR

Carry food trays up and down flight of stairs. Strong food & beverage knowledge and the desire to continuously learn.

At least 2+ years of prior experience as a server or captain.

Must have open availability and able to work Holidays and Weekends.Servers will play a crucial role in ensuring the success of guest satisfaction and overall service.Responsible for understanding and describing the menu to guests, and are able to provide food and drink pairing recommendations with a

Location: New York City (One Fifth).Reports to: General Manager, Assistant General Manager, Floor Manager, and Beverage Director.The Server is the face of Golden Steer NYC, embodying hospitality and ensuring each guest experiences the timeless tradition of a classic steakhouse.With deep menu knowled

Server/ Bartender (Hybrid Role) – HIDE Rooftop at Artezen Hotel.We’re looking for an energetic, hospitality-driven Server/ Bartender hybrid to join our rooftop team at HIDE — a stylish rooftop lounge atop the Artezen Hotel in Lower Manhattan.This role is perfect for someone w

Sweet Linda is an East Village cocktail bar with a full food program.

Looking for servers & runners to join the opening team for the newest iteration of Baohaus by Eddie Huang.Lunch & Dinner availability preferred.

Gelato Server / Cashier / Espresso Barista.

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

The Server normally works a regular food and beverage shift but may be asked and assigned another shift due to work needs.

The Server Assistant normally works a regular food and beverage shift but may be asked and assigned another shift due to work needs.

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

Chef Danny Bowien, the trailblazing force behind Mission Chinese.Located in the heart of the Meatpacking District, Buddakan is a surreal, awe-inspiring dining destination where the serenity of Asia meets the flamboyance of 16th-century Paris.As we redefine the future of Chinese cuisine with bold, bo

This position will have 2 shifts per week as a Server and 2 shifts per week as a Bartender, plus additional shifts as a Server or Bartender as needed. Bartender, Head Bartender, or related role in a restaurant with a comparable service style and/or cuisine in New York City. Beverage Director, Head B

We are a new upscale casual boutique restaurant opening soon.We are looking for a small dynamic team that brings great energy and high level hospitality to the team and our guests.SERVERS: 1 - 2 years experience.Responsible for delivering award winning quality guest service.Has a basic knowledge of