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JOB DESCRIPTION Bathhouse is seeking an attentive and friendly Cashier to support our food bar. This role helps ensure guests have a positive experience as they move through the amenities. Because many guests stay for several hours, the Cashier plays an essential role in helping them refuel while delivering warm, thoughtful service. Responsibilities include processing transactions accurately, preparing and serving light snacks and beverages, and keeping the service area clean, organized, and welcoming. RESPONSIBILITIES • Greet guests warmly and provide attentive, friendly service at the food bar., • Take and process orders accurately using our POS system, Trybe., • Prepare and serve light snacks, beverages, and grab-and-go items according to standards., • Answer guest questions about the menu items and the overall amenities space., • Maintain a clean, organized, and sanitary service area throughout the shift., • Restock snacks, beverages, utensils, and other supplies as needed., • Communicate with operations and hospitality teams about guest needs or issues., • Follow food safety and hygiene guidelines at all times., • Assist with opening and closing duties, including cleaning, inventory, and any prep that is needed., • Uphold Bathhouse service standards and support a calm, welcoming environment. QUALIFICATIONS • Previous experience in a cashier, café, or customer service role preferred., • Comfortable using POS systems., • Warm, friendly, and professional demeanor with strong communication skills., • Ability to multitask and stay calm in a fast-paced environment., • Reliable, punctual, and detail-oriented., • Basic food-handling knowledge; food handler's certificate a plus (or willingness to obtain)., • Ability to stand for extended periods and perform light lifting as needed., • Ability to work a flexible schedule, including evenings, weekends, and holidays as needed. COMPENSATION & BENEFITS • Hourly rate: $14.15/hour + tips, • Medical, Vision, and Dental insurance available for full-time employees., • Complimentary unlimited admission to Bathhouse., • Three "Plus One" guest passes per month., • 50% discount on services, retail products, and restaurant offerings.

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. _ Location: Located in the heart of Manhattan’s Times Square, the iconic Row NYC has completed a $140+ million transformation of all guest rooms and public spaces. The hotel is surrounded by 24 Broadway theaters, is 1 block from Restaurant Row and is close to Jacob Javits Convention Center, Macy’s, Rockefeller Center, the Empire State Building and many of NYC’s top attractions. The hotel offers 1,331 newly built guestrooms with a variety of bedding configurations including king, queen, double/double and twin. Overview: The Kitchen Manager is responsible for coordinating, supervising, and directing all aspects of kitchen operations while maintaining high standards of food quality, consistency, safety, and efficiency. This role supports a productive and organized back-of-house operation, ensures compliance with union guidelines, health and sanitation standards, and company SOPs, and works closely with culinary and food & beverage leadership to deliver a strong guest experience. The Kitchen Manager is expected to lead the kitchen team effectively, maintain labor and productivity standards, support training and development, and ensure all food is executed to standard across all departments. Responsibilities: • Oversees all aspects of daily kitchen operations, ensuring efficiency, organization and consistency., • Supervises kitchen personnel and support staff within classification, providing clear direction and support., • Ensures all food is prepared, plated, and executed in accordance with established recipes, quality standards, and presentation guidelines., • Manages prep production, station readiness, and service flow to maintain a smooth and efficient kitchen operation., • Monitors ticket times, food quality, and team communication during service to ensure consistency and performance., • Maintains a clean, safe, and well-organized kitchen environment at all times., • Ensures full compliance with health, sanitation, food safety, and HACCP standards., • Adheres to all company SOPs, kitchen procedures, and requisition processes., • Monitors inventory levels, product usage, and waste, and communicates ordering needs in a timely manner., • Collaborates closely with culinary leadership and other managers to address and resolve operational issues., • Keeps immediate supervisor informed of any challenges or matters requiring attention., • Supports and monitors loss prevention practices within the kitchen., • Prepares and submits required reports in a timely manner, including labor, productivity, scheduling, prep, and operational follow-up., • Supports staffing and scheduling needs in alignment with union guidelines, business demands, and productivity goals., • Ensures team members are properly trained on SOPs, technical skills, food safety, and operational standards., • Participates in and leads departmental and property training as needed., • Assists in performance management, coaching, and development in accordance with company standards and the collective bargaining agreement., • Supports menu rollouts, ensuring recipe adherence and proper execution of all new and existing items., • Maintains a visible presence in the kitchen during prep and service, actively supporting the team as needed., • Responds promptly and professionally to food quality concerns and operational challenges., • Ensures overall back-of-house readiness to support a high-quality guest experience., • Performs additional duties as assigned by management. Qualifications:, • Food Handler Certification required, in accordance with local health regulations., • Demonstrates the ability to communicate effectively, both verbally and in writing, with all levels of employees and management in a professional and respectful manner., • Effectively listens to, understands, and clarifies concerns raised by employees and leadership., • Ability to multitask and prioritize kitchen functions to meet deadlines and service demands., • Proven ability to lead in a fast-paced environment while maintaining composure and strong attention to detail., • Skilled in handling operational challenges, including anticipating, preventing, identifying, and resolving issues as needed., • Ability to analyze and evaluate labor, productivity, inventory, and operational data to meet departmental objectives., • Maintains strict confidentiality of sensitive information., • Maintains regular attendance in alignment with company standards and operational needs., • Upholds high standards of personal appearance, cleanliness, and professionalism., • Adheres to company standards and regulations to support safe and efficient operations., • Drives productivity by identifying problem areas and supporting the implementation of solutions., • Strong knowledge of food safety, sanitation, kitchen organization, and service execution standards., • Supports staffing and leadership practices in alignment with union guidelines and the collective bargaining agreement., • Maintains a professional, supportive, and team-oriented demeanor at all times

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. _ Location: Located in the heart of Manhattan’s Times Square, the iconic Row NYC has completed a $140+ million transformation of all guest rooms and public spaces. The hotel is surrounded by 24 Broadway theaters, is 1 block from Restaurant Row and is close to Jacob Javits Convention Center, Macy’s, Rockefeller Center, the Empire State Building and many of NYC’s top attractions. The hotel offers 1,331 newly built guestrooms with a variety of bedding configurations including king, queen, double/double and twin. 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.

Maison Premiere — Williamsburg, Brooklyn.James Beard Award–winning bar.We are seeking hospitality professionals with a strong work ethic, polished demeanor, and a genuine desire to deliver exceptional guest experiences in a fast-paced, high-standards environment.Strong communication skil

Ensure the highest levels of cleanliness and organization throughout the restaurant at all times. To check with customers to ensure that they are enjoying their experience and meals. Fine dining restaurant in the Theater District.

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

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

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

ABOUT CATAMARAN Catamaran is an agile strategic comms agency built to help brands earn attention, trust and brand love in today’s fragmented, always-on media environment. By embedding small teams of versatile, experienced, AI-savvy communicators alongside in-house partners—and collaborating closely with creative partners—Catamaran delivers earned-first programs aligned to culture, business goals, and real-world outcomes. Formerly the PR practice at Confidant, Catamaran launched as a stand-alone agency in January 2026. Based in NYC, clients include Amazon, Shake Shack, Chobani, La Colombe, Aura, BARK/BarkBox, Patreon, Nature’s Garden, Michaels, Edible Arrangements, and others. Catamaran is an independent agency in the Nostos Network, and has been recognized with industry awards, including the 2025 PRNews Platinum Award for Best Medium-Size Agency of the Year; PRovoke Media’s 2025 Best 80 PR Agencies in the US; Inc. Best Workplaces 2021, 2023 & 2024; PRWeek’s Best Boutique Agency 2021 (Honorable Mention); PRovoke’s Outstanding Boutique Agency 2021 (Finalist); PRovoke’s Top 5 Boutique Agencies to Work For (2021-2024); PRNews Agency Elite (2021-2026); PR Net 100 (2023-2025) and Next Gen (2023) Lists. Learn more at catamarancomms.com WHY WE’RE DIFFERENT • Experienced: A hands-on, seasoned team. No entry-level employees, • Strategic: Insights-based approach aligned to client business goals, • Impactful: Set up to dive deep and focused on results, • Versatile: Skilled in consumer and corporate communications, • Transparent: Upfront about expectations on all fronts, • Agile: Smaller, dedicated teams delivering more, with less overhead JOB DESCRIPTION Catamaran is looking for a Director, Consumer PR to work on exciting brands across its extensive Food+Beverage portfolio. The ideal candidate will have 8 years+ PR agency and/or in-house experience focused on driving earned media and creating integrated campaigns for scrappy start-ups and established direct-to-consumer companies and brands, specifically in the Food+Beverage and CPG sectors. This role will support both traditional media relations and influencer work – with an emphasis on being well-versed in leveraging the cultural zeitgeist as a catalyst for press coverage as well as product updates and industry trends – to promote our clients’ stories across owned, earned and paid channels. Candidates must also be excellent writers and have strong media relationships in both traditional and emerging media. EMPLOYMENT TYPE: Full-time RESPONSIBILITIES • Develop and drive earned, integrated media strategies that support clients’ business objectives, including generating proactive ideas and value beyond the scope of work when relevant., • Identify and oversee all logistics for paid partnership opportunities – including with influencers, celebrities and media -- for client campaigns., • Continuously stay abreast of the evolving media landscape and nurture strong relationships with traditional and emerging media; regularly share intel and recommendations with clients and internal teams., • Expertly counsel clients to help meet business goals based on a deep understanding of the media, regulatory and stakeholder landscape; provide support in issues management when warranted., • Manage day-to-day operations of specific accounts, including coordination of integrated workstreams, client communication and team management., • Play an active role in the agency's new business initiatives; participate in new business presentations., • Leverage AI and emerging technologies (e.g., media intelligence, trend forecasting, content development, reporting and workflow automation tools) to inform strategy, optimize outreach, streamline processes and enhance results., • Mentor junior staff., • Be willing and able to fuel and implement fresh thinking, push boundaries, and experiment - always looking for the “wow” factor for clients. QUALIFICATIONS • 8+ years’ experience (a mix of agency and in-house experience is welcome) – with extensive experience in the Food+Beverage and CPG sectors – on both consumer brand launches and product news, as well as companies’ corporate stories, including workplace, product development, executive visibility and thought leadership–both for scrappy start-ups and established brands., • Excellent strategic understanding of both traditional and modern consumer communications, integrating strategic planning, analytics and creative to develop and execute integrated media campaigns., • Deep understanding of developing media strategies and strong media relationships, especially among Food+Beverage reporters/producers/outlets., • Experience developing and executing programs that have driven tangible results. -Collaborative spirit, with a strong understanding of how to communicate with teams and the ability to manage internal and external (client) expectations. • Understand a variety of research tools and techniques and how to turn research – primary and/or secondary – into client insights, strategies and tactics across internal and external channels., • Comfortable using AI-driven tools and platforms to support research, trend analysis, media targeting, content development, reporting and optimization; curiosity to continuously test and adopt new technologies., • Stellar communication, writing and presentation skills., • Self-starter, solution-oriented and an agent of change; Willing to both set strategy, and implement, as needed; displays strong analytical and problem-solving skills., • Flexibility to work both independently and in a dynamic, high energy, team-oriented atmosphere., • Personal drive and passion for the both Food+Beverage, as well as the PR industry, • Supportive, inspiring and motivational leader. BENEFITS OF WORKING FOR CATAMARAN We offer excellent compensation, including competitive salaries and bonuses; paid parental leave, holidays and volunteer time off, in addition to ample PTO; comprehensive healthcare, vision, and dental coverage; professional growth and development programs to help advance your career; charitable giving benefit; and a matching 401k. Flat structure, caring culture, high retention rate. LOCATION NYC metro area or LA-based candidates only. Catamaran currently has a flexible, twice/week in-office requirement for NYC-based employees. DIVERSITY STATEMENT At Catamaran, we believe that delivering our best and most creative work begins with being accepting of each other. Prioritizing diversity, equity, inclusion and belonging means actively recognizing and valuing the differences among people, ensuring fair treatment and opportunities for all, and fostering an environment where everyone feels respected, heard, valued and engaged. We are committed to equal employment opportunity, regardless of race, color, ancestry, religion, sex, national origin, sexual orientation, age, citizenship, marital status, disability, gender identity or Veteran status. We also consider qualified applicants regardless of criminal histories, consistent with legal requirements. COMPENSATION The salary for this role is $125K-$145K, commensurate with experience.

About the Role We’re hiring a Server for TONCHIN in Brooklyn, New York. This is a great fit for someone who thrives in a fast-paced, high-quality dining environment and takes pride in delivering attentive, polished service while representing a globally recognized ramen brand. What You’ll Do • Greet guests and provide a warm, welcoming dining experience, • Present menus, explain dishes and answer questions about ingredients and dietary options, • Take and enter orders accurately into the POS system, • Deliver food and beverages while maintaining presentation standards, • Monitor guest satisfaction and respond to requests promptly, • Handle guest concerns professionally and escalate when needed, • Process payments accurately (cash and card), • Maintain cleanliness of tables, service stations and dining areas, • Communicate effectively with kitchen and team members to ensure smooth service, • Follow all food safety and sanitation standards What We’re Looking For • 3+ years of server or hospitality experience preferred, • Strong communication and customer service skills, • Ability to multitask in a fast-paced environment, • Knowledge of food, beverages, wine or spirits is a plus, • Professional, team-oriented and guest-focused mindset, • Availability for evenings, weekends and holidays, • Ability to stand for long periods and carry trays up to 50 lbs, • Eligible to work in the U.S. Why You’ll Love Working Here • $11.35/hour + tips (strong earning potential), • Flexible scheduling, • Dining discounts, • Training and development opportunities, • Supportive, team-oriented work environment About the Workplace TONCHIN is part of a globally recognized ramen brand founded in Tokyo, known for its commitment to fresh, house-made noodles and high-quality ingredients. About OysterLink OysterLink is the premier platform for hospitality professionals seeking part-time and full-time opportunities across the U.S. We specialize in matching skilled candidates with employers who value their experience and expertise. Join our network today and find the perfect hospitality opportunity.

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

Company Description Kellari Hospitality Group is committed to delivering exceptional dining experiences by prioritizing the needs of our guests. We bring the freshest ingredients directly from their source to your plate, crafting unique culinary creations. Specializing in diverse cuisines and events, we help our guests celebrate life’s memorable occasions. Our private and semi-private dining spaces, combined with customizable menus and a knowledgeable, friendly staff, ensure every event is both seamless and unforgettable. Role Description This is a full-time, on-site role located in New York, NY, for a skilled and passionate Sommelier. The role involves curating exceptional wine pairings, assisting guests with wine selections to enhance their dining experience, managing the restaurant's wine inventory, and ensuring a high standard of customer service. The Sommelier will also maintain knowledge of food and beverage offerings to provide expert recommendations and support wine sales initiatives. Qualifications • Proficiency in Wine Pairing, Wine Sales, and expert-level knowledge as a Sommelier, • Strong background in Food & Beverage services with an understanding of menu pairing, • Excellent Communication skills for guest interaction, team collaboration, and staff training, • Sommelier certification or equivalent professional experience is strongly preferred, • Ability to work in a fast-paced, customer-focused environment with attention to detail, • Passion for fine dining and gastronomy, • Knowledge of wine inventory management is a plus

The Sommelier position at Casa Cruz New York is responsible for the selling and upkeep of the wine program. The Sommelier will also act as an ambassador of the wine program of CCNY by ensuring that each guest receives the best service and guidance/information regarding their wine selection. Prior ex

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 welcoming atmosphere and ensure the highest possible level of member satisfaction, elevating Maxime’s brand and service standards at all times. Proven

The Crew Member is responsible for serving all products with friendly, individualized attention towards each customer.They are also responsible for educating customers about our premium products.The Crew Member will fulfill any other duties instructed by the General Manager, Assistant General Manage

The Quality Control Technician oversees food safety and quality assurance for large-scale ready-to-eat meal production.This role ensures compliance with FSQA programs, GMPs, and labeling requirements while supporting production leads in monitoring and auditing critical control points.Responsibilitie

A career at Whole Foods Market is more than just the work you do- it's about your personal growth and creating meaningful change.Our purpose is to nourish people and the planet.That means improving how people eat, funding grants for school gardens, providing access to fresh and healthy food to peopl

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

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

Sommelier Track Position (Server / Sommelier Hybrid). Sommelier role within the restaurant.

Position Overview Brooklyn Cured is seeking an Account Manager to drive growth across Foodservice, Convenience, and Non-Traditional channels. This role will lead key accounts, expand distributor partnerships, and execute go-to-market strategies that elevate Brooklyn Cured’s premium charcuterie brand. The ideal candidate brings strong knowledge about charcuterie and the meat industry, CPG sales experience, financial acumen, and a passion for high-quality, artisanal food, with the ability to balance relationship-building and analytical decision-making to deliver profitable growth. Key Responsibilities • Manage and grow accounts across Foodservice, Convenience, and Specialty channels, driving distribution and velocity for premium charcuterie products, • Build and expand partnerships with key foodservice distributors, • Develop and grow business within airport retail, airline catering, and travel channels, identifying new opportunities for brand expansion, • Lead headquarter calls, sales presentations, and joint business planning with key accounts and distributor partners, • Own and manage financial performance across accounts, including pricing strategy, promotional planning, margins, and trade spend optimization, • Analyze P&L performance, promotional ROI, and customer profitability to inform strategic decisions, • Plan and execute trade promotions, customer programs, and merchandising initiatives aligned with brand and revenue goals, • Identify and close new business opportunities across both traditional and emerging channels, • Manage and align broker and distributor networks, ensuring strong execution and accountability, • Represent Brooklyn Cured at industry trade shows, customer events, and market visits, building brand awareness and generating leads, • Travel regularly to meet with customers, distributors, and internal teams to support business development and execution Qualifications • 3+ years of experience in CPG sales, foodservice, or account management (premium or specialty food preferred), • Experience working with foodservice distributors such as Chef’s Warehouse, PFG, Sysco, or US Foods, • Strong background in financial analysis, including promotions, pricing strategy, margins, and trade spend management, • Proven success managing and growing national or regional accounts, • Experience in airline, travel retail, or non-traditional channels is a strong plus, • Excellent analytical, negotiation, and communication skills, • Willingness to travel frequently for customer meetings, trade shows, and market visits, • Passion for premium food, charcuterie, and brand storytelling Key Competencies • Strategic Sales & Financial Management, • Trade Spend & Promotional Optimization, • Distributor & Broker Management, • Data-Driven Decision Making What Success Looks Like • Profitable growth driven by strong margin management and effective trade spend utilization, • Expanded distribution through key foodservice distributors, c-store chains, and specialty retailers, • Increased presence in foodservice, convenience, and airline/travel channels

The Role at a glance: We're a private restaurant located in the upper west side looking for a full-time, entry level supervisor. We offer a competitive pay, great benefits with many perks. Responsibilities include: • Great communication skills, with a polished floor presence, professional demeanor and appearance, • Engage with guests and colleagues in a professional and dignified manner, • Provide the highest levels of organization and hospitality to guests at all times, without exception, • Maintain integrity of service, to proactively communicate with Managers to address any potential issues., • Perform other job-related activities as required or assigned by Manager, • Available to work nights, holidays and long days as necessary, • Be prepared to participate in food/beverage knowledge training, • Open availability with holidays and weekend flexibility a must What we're looking for: • This is an entry level role, 1- 3 years minimum restaurant experience, ideally in a server role., • The willingness to roll up your sleeves and pitch in whenever necessary., • The discipline and desire to maintain systems and organization within fast changing environments., • Excellent communication skills., • Ability to learn technological platforms and work systematically with them., • An eye for detail., • The desire for professional improvement and the process of learning., • An organized approach to achieving team goals. Compensation Range $30-$35 per hour Our Benefits: • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off About Constellation: From retail spaces to office buildings, Constellation provides high-quality business dining and catering experiences all over the United States. Constellation takes pride in building every meal around its goal of fostering connections through food and hospitality. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Empowered Hospitality is on the lookout for rockstar General Managers for our fantastic hospitality clients located in New York, NY! What We’re Looking For • 3+ years of GM experience, • Excellent leadership and operations skills, • Extensive experience in personalized guest service that exudes hospitality, • Strong floor presence with a detailed understanding of Front of House operating procedures, • Highly intuitive, problem-solving nature – able to identify operational issues and create solutions, • Demonstrated success with exceeding financial, customer and employee engagement/retention goals, • A passion for the hospitality industry What Our Clients Offer • Competitive compensation and benefits, • Opportunity to be part of a new and exciting concept! Empowered Hospitality and our clients are equal opportunity employers. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Chef de Cuisine – Upscale Italian Restaurant $100,000 - $110,000 + Bonus Join this renowned restaurant group as the Chef de Cuisine, responsible for overseeing all restaurant operations, complete with excellent benefits, salary, and career 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: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Dining discounts YOUR ROLE WITH THE COMPANY: The Chef de Cuisine oversees all back-of-house operations of the restaurant. Your responsibilities will include: • Lead the culinary team with passion and professionalism, inspiring excellence and upholding the highest standards of food and hospitality, • Oversee all back-of-house operations, including inventory management, ordering, COGS control, and adherence to standard operating procedures, • Ensure consistency and refinement in every dish, maintaining exceptional quality, flavor, and presentation across all menu items, • Collaborate with leadership on menu development, seasonal changes, and special offerings that reflect creativity and ingredient integrity, • Foster a culture of learning and teamwork through coaching, mentoring, and hands-on training, • Maintain full compliance with health, safety, and sanitation standards, ensuring a clean, efficient, and organized kitchen environment, • Partner with the management team to achieve operational goals, control costs, and uphold the restaurant’s reputation for excellence BACKGROUND PROFILE: • 3+ years of experience as a Chef de Cuisine with a $6M+ upscale or fine dining restaurant, • Proven experience in authentic Italian cuisine, with a strong background in fresh pasta production and execution is required, • Genuine passion for Italian culinary traditions and contemporary interpretations of regional dishes, • Comprehensive knowledge of sanitation practices, food safety, and health department regulations, • Demonstrated ability to develop and execute ingredient-driven menus with creativity and balance, • Skilled in managing inventory, food costs, and labor to achieve operational efficiency and profitability, • Collaborative and positive leadership style, fostering teamwork and a culture aligned with hospitality and excellence EOE – EQUAL OPPORTUNITY EMPLOYER

Join Our Vibrant Team at Food Trends Catering & Events! About Us: For over two decades, Food Trends Catering & Events has been redefining the art of off-premises catering from our midtown Manhattan headquarters. Whether it’s a cozy dinner for ten or a dazzling gala for over 1,000 guests, we deliver excellence with every bite and every detail. With over 100 employees, we’re proud to be a woman-owned and family-run business—combining innovation, authenticity, and heart in everything we do. About the Role: We’re seeking a talented and organized individual to join our creative team and play a key role in both event design and digital content creation. In this position, you will have the opportunity to contribute to the visual aspects of both live events and our online presence, including assisting with website design, social media strategy, and supporting event execution. If you have a passion for design, a creative eye, and experience working in both digital and event settings, we’d love for you to bring your expertise to our team! Key Responsibilities: • Creative Content & Branding: Assist with the creation of graphics, menu designs, presentations, brochures and marketing materials that reflect the Food Trends brand., • Event Styling & Production: Create event styling and decor execution sheets, event diagrams, and signage - with the use of Adobe Photoshop and Canva. While assisting with production projects using Cricut machines and creative tools., • Photoshoots, Tastings & Creative Coordination: Assist in styling and coordinating photoshoots, tastings, and branded content moments. Liaise with photographers, videographers and creative vendors for photoshoots, content production and management of marketing collateral., • Website & Digital Presence: Help maintain and update the company website while supporting overall digital brand consistency., • Social Media & Content Creation: Help develop social media content, reels, photography organization and visual storytelling across digital platforms., • Internal Collaboration: Work closely with internal teams, including event planners and chefs, to ensure design concepts are executed seamlessly both digitally and at live events., • Creative Concept Development: Contribute to developing creative design ideas for both in-person events and digital content. Qualifications: • Experience in event design, graphic design, or digital marketing, with a portfolio showcasing your creative and visual work., • Previous experience in the food or hospitality industry is preferred, with a passion for creating memorable experiences., • Proficiency in design software (e.g., Adobe Creative Suite, Canva) and familiarity with web design platforms (e.g., WordPress, Squarespace)., • Experience with Cricut or similar cutting/production machines is a plus., • Strong understanding of social media platforms (Instagram, Facebook, Pinterest, etc.) and content creation strategies., • Excellent attention to detail and a keen eye for aesthetics, both for live events and digital design., • Ability to multitask, stay organized, prioritize, and meet deadlines in a fast-paced environment., • Collaborative mindset with strong communication skills and a passion for teamwork., • A strong interest in food, events, and the creative process. Why Join Us? • Opportunity to work in a dynamic, creative environment where your ideas are valued and your contributions make an impact., • Be part of a woman-owned, family-run business with a legacy of innovation and excellence in the event industry., • Collaborate on high-profile events and help shape our brand’s online presence., • Competitive salary and benefits package. If you’re ready to take your design career to the next level and contribute to creating unforgettable experiences, both in-person and online, we want to hear from you! Apply today and join the Food Trends family! **REQUIRED - DESIGN EXAMPLES: Please provide examples of your design aesthetic, with a preference for work related to events or food. These can be included in your resume (e.g., a link to your website) or submitted separately in a portfolio to jobs@foodtrends.com.

A highly sophisticated UHNW household is seeking a polished and service-driven Hospitality & Service Coordinator to join their team. This is a hands-on, front-of-house role focused on delivering an exceptional guest experience across daily service, intimate dinners, and larger-scale entertaining and events. The Hospitality Coordinator will act as the right hand to the Director of Personal Services, helping to elevate and execute a best-in-class hospitality program. The ideal candidate brings a 5-star hospitality or Michelin-level background, thrives in high-touch environments, and understands the nuance of service across both formal and casual settings. Key Responsibilities: • Lead service for lunches, meetings, and dinners, • Greet guests, manage arrivals, and ensure a seamless, elevated experience from start to finish, • Execute full service including beverage service, table setting, clearing, and overall flow of service, • Partner closely with the chef and household team to coordinate timing and guest experience, • Maintain deep awareness of guest preferences and special accommodations, • Act as a central point of coordination during events and gatherings, ensuring smooth execution as well as any allergies and specific preferences for VIP guests, • Support inventory management of serviceware, wine inventory, and specialty items, • Assist with thoughtful, in-house gifting (e.g., preserves, honey, curated goods), • Travel between properties as needed and support seasonal transitions Schedule & Lifestyle: • NYC-based with significant time spent in East Hampton during the summer (housing provided), • Summer schedule aligned with chef’s working days; flexibility required, • Typical start time late morning, with service extending into the evening as needed, • Strong presence required during key holidays and entertaining periods Qualifications: • Prior experience in 5-star hospitality, Michelin-level service, private service or yachting required, • Strong food & beverage knowledge, including wine and cocktail service required, • Highly detail-oriented with a proactive, service-first mindset, • Comfortable in a highly visible, guest-facing role with UHNW individuals, • Ability to read the room and adapt service style accordingly, • Team-oriented, collaborative, and discreet, • Willingness to travel and live in East Hampton for extended summer periods This is an incredible opportunity for a hospitality professional who is looking to join a private and UHNW high touch team. Salary Range is $80,000-90,000 base plus bonus and 100% paid benefits

Position R&D Technician (Entry level) Department R&D Classification Non-Exempt Reports to Director of R&D and Technical Sales Job type Full-time (on-site) Job Summary This is not a routine lab role; it’s a hands-on opportunity for driven, detail-oriented individuals to gain real exposure to the food industry and grow quickly within a high-performance R&D environment. As an R&D Technician, you will play a critical role in developing innovative seasoning blends, working side-by-side with experienced technicians. This position is ideal for someone who is highly motivated, eager to learn, and willing to work at the bench—measuring, mixing, tasting, and refining products through trial and iteration. If you take pride in precision, thrive in an organized environment, and are excited by the idea of turning concepts into commercially viable food products, this role offers a unique pathway into culinary innovation and product development. Key Responsibilities: • • Operate, maintain, and troubleshoot lab equipment used in dry ingredient blending, • • Accurately weigh, measure, and mix ingredients with exceptional attention to detail, • • Execute bench trials, including tasting and evaluating seasoning blends, • • Collaborate closely with senior R&D staff to support product development initiatives, • • Document formulations, processes, and observations with precision and consistency, • • Assist in scaling products from development to commercialization within the stage-gate process, • • Conduct routine quality checks to ensure all blends meet strict specifications, • • Maintain a clean, organized, and efficient lab environment, • • Support cross-functional teams including marketing and sales during product rollout, • • Continuously learn and apply new techniques to improve processes and outcomes What We’re Looking For • • A highly motivated, hands-on individual who is willing to learn by doing and tasting., • • Strong passion for food, flavor, and product development, • • Exceptional attention to detail and organizational discipline, • • Willingness to work on the bench, perform trials, and engage in tasting and evaluation, • • Ability to follow instructions precisely while also thinking critically, • • Team-oriented mindset with a strong work ethic and accountability, • • Ability to manage multiple tasks efficiently in a fast-paced environment, • • Bilingual (Spanish) is a plus, but not required Qualifications • • Bachelor’s degree in Food Technology (preferred), or, • • Associate’s degree in Food Technology or related applied science field, • • Minimum of 2 years of experience in food product development or laboratory work, • • Experience with testing techniques and quality evaluation, • • Proficiency in Microsoft Excel and Word Why This Role Stands Out This is a rare opportunity to break into the food industry in a meaningful way. You won’t just observe—you’ll actively contribute, learn rapidly, and gain hands-on experience that can accelerate your career. We are looking for individuals who are ready to work hard, stay curious, and grow. Work Location: 1835 Burnet Ave, Union NJ 07083 Compensation/ Benefits • • Competitive base and bonus, • • 401k, • • Medical, Dental, Vision, • • Life Insurance and AD&D, • • 12 Holidays, • • 7 Flexible days, • • 10 Vacation Days and more This is an excellent opportunity to kick-start your career in the field of culin ry research and development. If you are enthusiastic, reliable, and excited about contributing to the creation of unique and flavorful seasoning blends, we encourage you to apply for the Seasoning Blending Lab Technician position." Our Motto: One Team – One Goal The statements herein are intended to describe the general nature and level of work being performed by employees and are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classified. Furthermore, they do not imply or establish a contract for employment and are subject to change at the discretion of the employer. EEO Statement: Kalustyan Corporation and its subsidiaries is an equal opportunity employer which does not discriminate on the basis of race, color, sex, sexual or affectional preference, gender, sexual orientation, gender identity or expression, religion, creed, ancestry or national origin, age, disability, marital or domestic status, veteran status, genetic information, atypical hereditary cellular or blood trait, or any other protected class. This policy applies to all employment actions including but not limited to, recruitment, selection, training, promotion, transfer, layoff, termination, and job-related social or recreational programs. If you need a reasonable accommodation for any part of the employment process, please contact us by email at hr@kalustyan.com and let us know the nature of your request and your contact inormation Requests for accommodations will be considered on a case-by-case basis. Please note that only inquiries concerning a request for reasonable accommodation will be responded to from this email address.

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

The Role at a Glance We are seeking a dynamic and relationship-driven HR Generalist to support our Education segment, specifically for our Elior Independent School Dining brand. This role is heavily focused on employee relations within a large, diverse, and predominantly Spanish-speaking workforce. Reporting to the Sr, HR Director for the Education Segment, you will serve as a trusted advisor to field leadership, partnering closely with District Managers and operational leaders to proactively address employee relations matters, support workforce engagement, and drive consistent HR practices across the business. This role requires a hands-on, field-oriented HR professional who is comfortable navigating complex employee situations, delivering training, and supporting new unit openings. Travel up to 50% is required. What You’ll Be Doing • Serve as the primary HR partner for employee relations across a large, multi-site workforce, including a significant Spanish-speaking employee population, • Partner closely with District Managers and field leadership to coach, advise, and resolve employee relations issues, • Conduct end-to-end investigations, ensuring timely, consistent, and compliant outcomes, • Identify trends and root causes of employee relations matters and recommend proactive solutions to mitigate risk, • Deliver and support training for managers and field teams on employee relations, compliance, and HR best practices, • Support new unit openings, onboarding, and field HR needs in partnership with operations, • Build strong, trust-based relationships with leaders and employees to promote open communication and a positive employee experience, • Collaborate cross-functionally to align HR strategies with business objectives and operational needs, • Drive HR initiatives and projects that enhance employee engagement, compliance, and overall workforce effectiveness What We’re Looking For Must-Haves: • Bachelor’s degree in Human Resources, Business, or related field (or equivalent experience), • 3+ years of HR Generalist experience with a strong focus on employee relations, • Experience supporting large, multi-site employee populations, • Strong knowledge of employment laws and HR best practices (multi-state), • Ability to build relationships and influence leaders in a field-based environment, • Bilingual in English/Spanish required, • Willingness and ability to travel up to 50%, • Proficiency in Microsoft Office (Word, Excel, PowerPoint, Outlook) Nice-to-Haves: • HR certification (PHR, SPHR, SHRM-CP, etc.), • Experience in contract services, food service, or high-volume operational environments, • Experience supporting field operations or distributed workforces Location: The position follows a hybrid schedule with four days in the office and one day remote. The office is located at 120 Broadway, Suite 1020, New York, NY 10271. Compensation: $75,000.00 - $88,000.00, based on experience Our Benefits: • Medical (FT Employees), • Dental, • Vision, • Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity, • Discount Program, • Commuter Benefits (Parking and Transit), • EAP, • 401k, • Sick Time, • Holiday Pay (9 paid holidays), • Tuition Reimbursement (FT Employees), • Paid Time Off About Elior Independent School Dining: Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school’s unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students’ growth and success. About Elior North America: Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. Disclaimer: This job description can be revised by management as needed.

Assistant General Manager – Fine Dining Restaurant $80,000 - $85,000 + Bonus Join this renowned restaurant group as the Assistant General Manager, responsible for assisting in all restaurant operations, complete with excellent benefits, salary, and career 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, • Offers a dynamic, team-focused environment with meaningful opportunities for growth BENEFITS & FEATURES: • Medical insurance paid 100%, • Dental and Vision insurance, • FSA and HSA, • 401k (after 1 year, with 5% matching), • Parking available, • 2 weeks of vacation, 3 weeks after 2+ years, • 7 company holidays, • Staff meal YOUR ROLE WITH THE COMPANY: The Assistant General Manager is responsible for assisting in overseeing all operations of the restaurant. Primary duties and responsibilities include: • Oversee daily operations with a strong focus on providing exceptional guest experiences, • Lead, coach, and inspire front of house team to maintain high service standards, • Collaborate with culinary leadership to ensure seamless coordination between kitchen and service teams, • Manage staff scheduling, shift coverage, and payroll compliance to meet labor cost targets, • Enforce health, safety, and sanitation regulations to ensure compliance with local and state codes, • Handle guest feedback with professionalism, resolving complaints and ensuring repeat patronage, • Analyze performance metrics such as sales reports, labor percentages, and customer satisfaction data to improve efficiency and profitability, • Foster a positive and inclusive workplace culture that aligns with the restaurant’s brand values BACKGROUND PROFILE: • 2+ years of experience as an AGM with a $8M+ upscale or fine dining restaurant, • Must be an independent worker and possess proven management skills, • Have strong interpersonal and communication skills, • Passionate, energetic, detail oriented, and a passion for hospitality, • Must be quick to learn, flexible, and comfortable adapting in a fast-changing environment, • Able to pivot swiftly and embrace new challenges with a learning mindset EOE – EQUAL OPPORTUNITY EMPLOYER

The Role at a glance: Cater to You has an exciting opportunity for Chef Managers to learn, grow, and develop into senior unit level managers. Chef Managers are responsible for overseeing the cooking and preparing of all food items, for both daily foodservice and catered events. They are the front line of culinary and service excellence and work collaboratively as mentors to all other team members. They supervise and lead the kitchen team, complete administrative tasks, and are our liaison to the school community. An ideal Chef Manager embraces and cultivates our spirit of farm to table delicious food, genuine hospitality and establish the structure and organization required of a first-class foodservice program. What you'll be doing: Coordinate all menu planning, quantities needed, and preparation lists with the Sous/Jr. Sous Chef as needed. Place orders, reconcile invoices, take weekly physical inventory, manage budgeted food, and labor costs Plan, organize and lead food production, service, pack outs and/or deliveries. Ensure food production and service is managed efficiently and effectively. Ensure Galley recipes are communicated to and followed by the kitchen team. Ensure all food is prepared, stored, served, and packaged in accordance with all DOH food and allergen safety guidelines. Manage all dietary needs/allergen restrictions and ensure diners nutritional safety. Ensure all CTY signage and presentation standards are in place and maintained. Train and develop kitchen team in food, allergen, and workplace safety and CTY standards. Manage team member uniform/presentation standards and health and safety protocol. Manage team member daily and weekly time and attendance. Manage weekly UltiPro payroll process. Manage team member performance documentation and evaluations. Preparation and execution for catering and events. Ensuring all facilities, storage areas, preparation areas and equipment are cleaned and maintained in accordance with DOH and CTY standards. Ensuring any needed equipment and/or refrigeration repairs are communicated and followed up on with the appropriate point persons. Communicate frequently and effectively with key points of contact in the school community including administrators, faculty, and parents. If applicable: Manage pre-orders and communicate with families as needed. Manage POS system, cashiers, and transaction process Manage daily sales- reports, reconciliation, and cash/deposit flow What we're looking for: Competencies • Strategic Thinking, • Effective Communication Skills, • Business Acumen, • Thoroughness, • Proactive and positive; interact professionally with a diverse group of associates, peers, managers, suppliers, clients, and customers, • A demonstrated ability to identify areas of improvement and implement solutions Qualifications • Degree in Culinary Arts, Hospitality Management or equivalent experience preferred, • A minimum of 3-5 years progressive culinary management experience, • Strong leadership and coaching skills and the ability to train others, • NYC Food Handler’s certification, Serv Safe certification and Allertrain certification Supervisory Responsibility: This position directly supervises kitchen and service team members. Work Environment: The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Ability to lift, move and/or transport up to 50 pounds is required. Position Type/Expected Hours of Work: This position may require long hours and weekend work. AAP/EEO Statement: Cater to You is an equal opportunity employer. All candidates must be eligible to work in the United States for any employer. 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. Where you'll be working: New York, NY Compensation Range • Compensation for this position is up to $95,000 / year based on experience.

ABOUT THE COMPANY Happier Grocery is a health-forward Grocery Store that seeks to provide a lifestyle oasis for New Yorkers. We are committed to providing the highest quality food and lifestyle experience. Our mission is to create a buying experience where shoppers need not scrutinize every food label, and to provide a place of community, positivity, and life-affirming nutrition and enjoyment. SUMMARY As we continue to grow, we are proactively building a pipeline of talented candidates for future General Manager opportunities. We welcome your application and look forward to connecting with individuals who are excited about contributing to our ongoing success. General Managers are central to the success of Happier Grocery and take full ownership of their four walls. They are accountable for training and developing all team members, leading by example, product quality, and customer experience, and maintaining strong operational standards through effective inventory and performance management. General Managers are also responsible for hiring great talent, driving business growth and continuous improvement, and may support light project work that contributes to the broader business and their own professional development. RESPONSIBILITIES • The GM plays a key role in ensuring excellent customer service. They should be visible and accessible to customers, addressing inquiries, resolving complaints, and ensuring that customers have a positive shopping experience., • Oversee a team of grocery department associates, assign tasks, provide training, and ensure that all employees are following established procedures and guidelines., • Step in to cover scheduling gaps or time off in the store schedule, • Create a motivating and engaging team culture by consistently celebrating, training, coaching, and mentoring your team., • Responsible for ensuring that grocery displays are attractive, well-stocked, and properly signed and must implement effective merchandising strategies to increase sales, promote new products, and maximize profitability., • Stay up to date on market trends, competitor pricing, and customer preferences to make informed decisions and drive sales., • Must adhere to all food safety and sanitation regulations, ensuring that proper storage, handling, and disposal procedures are followed., • Regularly inspect the grocery department for cleanliness and report any maintenance issues., • Own all ordering, vendor relations, waste management, inventory counts and general compliance of our systems, • Maintain operational excellence achieving company standard scores and above via our auditing platform, • Develop meaningful ties with neighborhood businesses and people to help grow local brand loyalty, • Monitor sales, track expenses, and manage the department's budget., • Grow your store AOV, meet sales goals through creative initiatives and gain team buy in to share the same vision, • Ensure your location meets operations and product quality audit standards, quickly action any feedback to improve REQUIREMENTS • 5-7 years Management experience, • 4+ years of experience managing and leading single-store unit operations in high growth hospitality or consumer brands, • Excellent customer service skills, • Ability to communicate effectively verbally and in writing, • Demonstrated ability to lead a team, • Excellent attention to detail, • Financial savvy, • Proficient in Microsoft Office products, • Ability to working in a faced paced environment with the ability to multi-task, • Open availability: ability to work mornings, nights, weekends, and holidays, • Ability to lift/push 25-50 pounds, • Stand/walk for an 8-hour shift including walking up and down stairs

We are conducting a search for an experienced and strategic Beverage Director to lead and elevate the beverage program across a dynamic, multi-outlet operation. This role will oversee all aspects of beverage strategy, including cocktail development, wine and spirits programming, vendor partnerships, cost control, and team leadership. The ideal candidate brings a strong combination of creative vision and operational discipline, with a deep understanding of luxury service standards. Key Responsibilities • Develop and execute a comprehensive beverage strategy across multiple venues, • Oversee all cocktail, wine, and spirits programs, ensuring consistency and innovation, • Lead and mentor bar teams, fostering a culture of excellence and accountability, • Manage purchasing, inventory, and cost control, ensuring profitability targets are met, • Build and maintain relationships with vendors, distributors, and brand partners, • Ensure compliance with all SLA regulations and company policies, • Collaborate with culinary, marketing, and operations teams on programming and activations, • Drive revenue through menu development, promotions, and guest engagement initiatives, • Monitor industry trends and continuously evolve the beverage program Please note that responsibilities are not all-encompassing and may evolve based on business needs. • Qualifications3+ years of experience in a senior beverage leadership role within restaurant, luxury hospitality or high-volume nightlife environments, • Strong expertise in cocktail development, wine, and spirits, • Proven track record of driving revenue and managing costs, • Experience overseeing multi-outlet beverage operations, • Strong leadership and team development skills, • Deep understanding of New York State liquor laws (SLA), • Excellent communication and organizational skills, • Ability to thrive in a fast-paced, high-energy environment Schedule Expectations This role requires full flexibility, including evenings, late nights, weekends, and holidays, aligned with the operational needs of a restaurant business. • Compensation, • Competitive salary and bonus structure (commensurate with experience)

CLIENT OVERVIEW Our client is a well-respected, family-owned gourmet food retailer selling fresh seafoods, meats & cheeses, premium prepared foods, wine, and private-label products across a handful of locations in New York and Connecticut. They are widely recognized for the quality of their fresh goods and best-in-class curated assortment of goods. THE ROLE The COO will serve as the key business partner to the founder/CEO and the family board and will be responsible for leading and elevating all business operations - retail stores, commissary/food production, distribution & logistics, marketing & branding, HR, IT, and Finance. The COO will act as the enterprise integrator - translating strategy into execution and aligning structure, talent, and processes to deliver sustained, profitable growth. This mandate is to institutionalize operating excellence by building the systems, structure, and management discipline necessary for long-term performance while preserving the brand's quality standards and reputation for excellence. MINIMUM REQUIREMENTS TO BE CONSIDERED • Experience working in fresh food business operations., • 15+ years of operational leadership in privately-held, multi-location, labor-intensive environments., • Demonstrated success partnering directly with a founder or CEO in scaling and professionalizing a growth-stage organization., • Proven experience integrating retail operations, supply chain/distribution, production environments, and corporate functions., • Strong financial acumen, including budgeting, capital allocation and margin management., • Track record of improving operational discipline in a brand-driven organization.

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

The Senior Lab Technologist is an advanced technical role responsible for leading and supporting product development, pilot-scale processing, and analytical evaluation of botanical extracts and related products. This position combines hands-on operation of laboratory and pilot equipment with the execution of sensory and analytical testing. As a key technical resource within the R&D team, the Senior Lab Technologist leads and executes bench-scale experiments, troubleshoot processes, and supports scale-up to ensure products meet customer expectations and regulatory requirements. The role requires close collaboration with cross-functional teams, including Production, Quality, and Engineering, to optimize processes and enable successful commercialization. Compensation for roles at Glanbia varies depending on a wide range of factors including but not limited to the specific office location, role, skill set and level of experience. Glanbia provides a reasonable range of compensation for roles that may be hired in Illinois. This range may not be applicable to other locations. The hourly rate for New Jersey based employees for this role is between $28.85-37.50/hr. Benefits Include: Medical, Dental, Vision, Prescription Drug Coverage, FSA, HSA, Life & Disability Insurance, 19 Days Paid Time Off and 6% 401K match! Key Responsibilities: • Independently operate, optimize, and troubleshoot laboratory and pilot-scale equipment, including percolators, distillation systems, vacuum systems, rotary evaporators., • Execute complex extractions, distillations, and formulations using natural botanicals; adjust process parameters to improve yield, quality, and consistency., • Lead the preparation and timely fulfillment of sample requests, ensuring accuracy and efficiency; maintain familiarity with the sample library to recommend products aligned with customer needs., • Conduct analytical and physical testing (e.g., ABV, specific gravity, refractive index, pH, and other physical properties) to support both new product development and quality control of existing products; analyze data and communicate findings effectively., • Plan and lead sensory evaluations, including triangle and preference testing; interpret results to guide formulation and process decisions., • Support product development by running experiments, organizing data, and providing technical input on formulations and processes., • Take a lead role in troubleshooting equipment and process issues; identify root causes and recommend corrective actions., • Assist in pilot trials and scale-up activities, ensuring processes are transferable to production., • Maintain strict adherence to GMP, HACCP, and SOPs; identify opportunities for process and documentation improvements., • Collaborate closely with Regulatory, Quality, and Operations teams to support the successful scale-up and commercialization of new products., • Train and mentor Lab Technologist I and II team members; provide guidance on lab techniques, equipment use, and best practices., • Support documentation efforts, including batch records, SOP updates, and technical reports. Qualifications: • Bachelor’s degree in Food Science, Chemistry, Chemical Engineering, or a related field (or equivalent experience)., • 4+ years of laboratory or pilot plant experience, preferably in flavors, botanicals, or extraction-based processes., • Strong hands-on expertise in extraction, distillation, and solvent-based processing., • Proficiency in analytical testing methods and data interpretation, including operation and data analysis of GC-FID and HPLC systems., • Experience with sensory evaluation methods., • Solid understanding of GMP, HACCP, and laboratory quality systems., • Demonstrated ability to troubleshoot technical issues and improve processes., • Strong organizational, communication, and mentoring skills. At Glanbia, we celebrate diversity, because we know that our individual strengths make us stronger together. We welcome and encourage interest from a wide variety of candidates, and we will give your application consideration, without regard to race, color, religion, sex, sexual orientation, gender perception or identity, national origin, age, marital status, protected veteran status, or disability status. At Glanbia our culture will celebrate individuality, knowing that together we are more.

Join Our Vibrant Team at Food Trends Catering & Events! About Us: For over two decades, Food Trends Catering & Events has been redefining the art of off-premises catering from our midtown Manhattan headquarters. Whether it’s a cozy dinner for ten or a dazzling gala for over 1,000 guests, we deliver excellence with every bite and every detail. With over 100 employees, we’re proud to be a woman-owned and family-run business—combining innovation, authenticity, and heart in everything we do. About the Role: We’re seeking a talented and organized individual to join our creative team and play a key role in both event design and digital content creation. In this position, you will have the opportunity to contribute to the visual aspects of both live events and our online presence, including assisting with website design, social media strategy, and supporting event execution. If you have a passion for design, a creative eye, and experience working in both digital and event settings, we’d love for you to bring your expertise to our team! Key Responsibilities: • Creative Content & Branding: Assist with the creation of graphics, menu designs, presentations, brochures and marketing materials that reflect the Food Trends brand., • Event Styling & Production: Create event styling and decor execution sheets, event diagrams, and signage - with the use of Adobe Photoshop and Canva. While assisting with production projects using Cricut machines and creative tools., • Photoshoots, Tastings & Creative Coordination: Assist in styling and coordinating photoshoots, tastings, and branded content moments. Liaise with photographers, videographers and creative vendors for photoshoots, content production and management of marketing collateral., • Website & Digital Presence: Help maintain and update the company website while supporting overall digital brand consistency., • Social Media & Content Creation: Help develop social media content, reels, photography organization and visual storytelling across digital platforms., • Internal Collaboration: Work closely with internal teams, including event planners and chefs, to ensure design concepts are executed seamlessly both digitally and at live events., • Creative Concept Development: Contribute to developing creative design ideas for both in-person events and digital content. Qualifications: • Experience in event design, graphic design, or digital marketing, with a portfolio showcasing your creative and visual work., • Previous experience in the food or hospitality industry is preferred, with a passion for creating memorable experiences., • Proficiency in design software (e.g., Adobe Creative Suite, Canva) and familiarity with web design platforms (e.g., WordPress, Squarespace)., • Experience with Cricut or similar cutting/production machines is a plus., • Strong understanding of social media platforms (Instagram, Facebook, Pinterest, etc.) and content creation strategies., • Excellent attention to detail and a keen eye for aesthetics, both for live events and digital design., • Ability to multitask, stay organized, prioritize, and meet deadlines in a fast-paced environment., • Collaborative mindset with strong communication skills and a passion for teamwork., • A strong interest in food, events, and the creative process. Why Join Us? • Opportunity to work in a dynamic, creative environment where your ideas are valued and your contributions make an impact., • Be part of a woman-owned, family-run business with a legacy of innovation and excellence in the event industry., • Collaborate on high-profile events and help shape our brand’s online presence., • Competitive salary and benefits package. If you’re ready to take your design career to the next level and contribute to creating unforgettable experiences, both in-person and online, we want to hear from you! Apply today and join the Food Trends family! **REQUIRED - DESIGN EXAMPLES: Please provide examples of your design aesthetic, with a preference for work related to events or food. These can be included in your resume (e.g., a link to your website) or submitted separately in a portfolio to jobs@foodtrends.com.

Job Description Application Portfolio Management (APM) Data Steward The APM Data Steward is responsible for maintaining the integrity, accuracy, and completeness of all entries within the Application Portfolio Management (APM) system of record. This role ensures that all application data is validated, consistently aligned to enterprise standards, and vetted with the appropriate technology and governance teams prior to any updates or changes. The position plays a critical role in enabling effective technology asset lifecycle management, risk management, and regulatory compliance. Key Responsibilities • Data Accuracy & Maintenance within APM and TDAR., • Maintain and oversee all records within the APM system of record, ensuring accuracy, consistency, and completeness., • Regularly review application entries for currency, alignment with taxonomy (application categories, business services, technical services), and compliance with enterprise standards., • Monitor for duplicate, incomplete, or inconsistent records and take corrective actions., • Change Request Vetting & Governance, • Review and validate requests for new entries, updates, or decommissioning of applications., • Complete all Request tickets for additions and modifications ensuring all proper work notes are documented in the appropriate tickets., • Partner with technology owners, application owners, and governance stakeholders to ensure proposed changes are vetted, approved, and aligned with enterprise processes., • Ensure changes adhere to Configuration Management Database (CMDB) and Common Service Data Model (CSDM) structures., • Stakeholder Engagement, • Act as the primary liaison between Application Owners, Technology Owners, ServiceNow platform teams, and ETAM Governance., • Provide guidance on APM standards, data entry requirements, and compliance expectations., • Support periodic reviews with risk, compliance, and audit teams., • Reporting & Controls, • Generate reports and dashboards to track application data quality, exceptions, and remediation progress., • Monitor compliance with enterprise Technology Asset Management (TAM) standards, OSFI B-13 requirements, and internal policies., • Contribute to Key Performance Indicator (KPI) and Key Risk Indicator (KRI) reporting for APM., • 3+ years experience with Service Now, in Application portfolio management, strong understanding of CSDM framework,, • Experience with IT Governance, data stewardship and risk/audit processes, • Excellent attention to detail and commitment to data quality., • Strong analytical and problem-solving skills, with ability to identify and resolve data inconsistencies., • Ability to collaborate with cross-functional technology teams and business stakeholders., • Clear communication and documentation skills to articulate standards, decisions, and outcomes., • Proactive mindset with the ability to enforce governance controls while enabling business needs.

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

Hi, Send your resume to Dilip@cloudingest.com Title: Sr Enterprise Data Management Lead Location: Jersey City, NJ- Hybrid Client: Direct Job Description :: Role requires in depth EDM knowledge to do complex designs. Client need hands on implementation experience of EDM as would be required for an EDM Lead, especially for the prospective client. • Understand existing EDMCS application (live in Production) and its business process integration with FCCS (also live in production), • Gather requirements, design and configure new hierarchies and properties in EDMC in support of implementation of Oracle GL, TRCS, ARCS, and FreeForm applications. Plus make any enhancements to FCCS/EDMCS solution as needed., • Gather requirements, design and configure new hierarchies and properties in EDMC in support of replacement of legacy DRM application, • Establish EDMCS governance process for managing metadata in EDMCS, • Design Functional Specifications in support of various inbound and outbound integration between EDMCS and other applications to exchange hierarchies and properties data, • Guide IBM’s development team for technical build of integration between EDMCS and other applications to exchange hierarchies and properties, • Perform SIT of EDMCS, • Support UAT and end user training, • Provide inputs to EDMCS release / cutover plan and execute assigned tasks, • Thrive in a work environment that needs collaboration with multiple parties, • Engage IBM’s PM / Delivery lead when a new scope or scope change is identified during day-to-day work; help qualify that scope. Thanks, Dilip Kumar

Job Description: Head of Purchasing 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 Head of Purchasing to lead the purchasing team, contract negotiation, and vendor management for all of LOS TACOS’s restaurant packaging, ingredients, raw materials, and logistical needs. The Head of Purchasing will also assist in development food cost forecasting, and monitoring and reporting on the department’s financials and administrative activities. This position oversees three purchasing team members who execute the daily responsibilities of the department. The successful candidate for the Head of Purchasing position has led purchasing previously in a food service operation; has extensive experience with ERPs, ordering, and inventory systems; has led and developed small teams previously; will be able to take a pro-active, strategic view of the purchasing process; will anticipate, prevent, and/or skillfully resolve problems; will represent the company’s brand and interests in dialogue with vendors; and will lead in the development of efficient, scalable purchasing systems as the company grows. This position is full-time, on-site at the LOS TACOS office, and reports directly to the Director of Finance and COO. Responsibilities • Develop and execute a comprehensive procurement strategy aligned with LOS TACOS financial objectives, product standards, and operational needs, • Collaborate with senior leadership to understand departmental needs and establish purchasing priorities, • Identify, evaluate, and negotiate with suppliers to secure favorable terms, pricing, and contractual agreements, • Sustain and strengthen vendor relationships to ensure reliable access to high-quality products and timely delivery, and develop and nurture new vendor relationships as needed, • Monitor and report on purchasing budgets and variances, identifying cost-saving opportunities and operational improvements, • Forecast theoretical food costs and compare with actual food costs on a weekly basis and report on variances, • Establish and oversee audit processes to ensure accurate pricing and that expected quantities and quality are delivered, • Analyze market trends, pricing shifts, and economic indicators to recommend strategic purchasing decisions, • Lead, mentor, and develop a high-performing purchasing team, fostering a collaborative, results-driven, and service-oriented culture, • Establish and maintain procurement policies, procedures, and best practices to ensure efficiency, consistency, and compliance, • Oversee purchasing department budget and contribute to financial planning and forecasting initiatives, • Manage inventory levels with precision, ensuring optimal stock turnover and implementing controls that reduce waste and carrying costs, • Collaborate with cross-functional departments to ensure procurement activities support operational needs and organizational goals, • Facilitate clear communication between the purchasing department and all operational teams to streamline workflows, • Ensure all procurement processes uphold the brand's service standards through rigorous quality assurance measures, • Review the internal ordering process and work towards improving the system to a more streamlined platform, • Leverage procurement technologies and systems to enhance efficiency, transparency, and innovation within the supply chain, • Research new products, vendors, and technology to support Purchasing, and make recommendations to senior leadership, • Undertake special assignments in relation to inventory management, procurement, product distribution, food cost and other related areas Qualifications • 5+ years of relevant experience in a senior Purchasing, Procurement, or Supply Chain role in multi-unit food service operation with regularly increasing scope of responsibility, • Strong experience with Restaurant365 or equivalent ERPs (i.e. MarginEdge, Netsuite, CaterEdge, OracleERP) for procurement, inventory management, purchasing forecasts, and cost analysis, • Strong capabilities in Excel for data analysis (inventory, price history, product mix, sales, revenue, yield, cost, forecasting, etc.), • Experience managing and developing teams and providing effective, constructive feedback to foster performance and growth, • 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, • Preference for candidates with bachelor’s degree in supply chain management, logistics, business administration, or related field 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 christophe@kkandp.com with “Head of Purchasing” in the subject line with a resume and a cover letter. Qualified candidates will be contacted directly.

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Why This Role: The Assistant General Manager plays a key leadership role in shaping daily operations, team culture, and the guest experience. This position is ideal for an experienced hospitality leader who wants hands-on operational ownership, the opportunity to develop future leaders, and long-term growth within a growing restaurant group. Job Summary: The Assistant General Manager supports the General Manager in overseeing daily restaurant operations, execution, and standards. This role leads teams, upholds service and operational excellence, and ensures company policies, procedures, and financial controls are consistently followed. In addition to day-to-day leadership, the AGM contributes to strategic initiatives focused on driving sales, improving efficiency, controlling costs, developing future leaders, and supporting the continued growth and profitability of the business. Key Responsibilities: Leadership & Team Development: • Lead recruiting, onboarding, training, and development efforts with a focus on building and promoting high-performing teams., • Identify and develop high-potential employees for advancement and leadership growth., • Lead teams daily with professionalism, fairness, and accountability., • Support the General Manager in coaching and developing managers in company. culture, leadership skills, systems, and procedures., • Address and document employee performance issues in accordance with company policies and standard operating procedures., • Organize and lead effective employee meetings and pre-shift communications. Operations & Guest Experience: • Maintain functional proficiency across all front-of-house and back-of-house positions., • Ensure consistent execution of service standards, operational procedures, and brand expectations., • Resolve guest concerns promptly and professionally, exercising sound judgment., • Demonstrate strong knowledge of the employee handbook, employee benefits, and company values., • Ensure compliance with all health, safety, sanitation, and food safety regulations., • Identify and communicate facility maintenance needs to the General Manager and appropriate vendors., • Utilize restaurant systems, technology, and reporting tools effectively. Inventory, Labor & Financial Management: • Establish and maintain inventory par levels and tracking systems to control cost of goods., • Monitor inventory usage, variances, and running totals., • Manage labor costs through effective scheduling, overtime control, and budget adherence., • Enforce cash handling, loss prevention, and anti-theft procedures., • Ensure accurate monthly inventories are completed, reviewed, and submitted on time., • Conduct ongoing labor and cost analysis to support operational efficiency. Financial Controls & Payroll: • Support the General Manager with financial oversight, reporting, and internal controls., • Accurately complete weekly restaurant payroll in compliance with legal and company requirements. Qualifications: • Three (3) or more years of supervisory or management experience., • Three (3) or more years of experience in a full-service dining environment., • Proven ability to lead teams and manage multiple priorities in a fast-paced environment., • Strong work ethic with a consistent sense of urgency, accountability, and ownership., • Professional, polished appearance and demeanor., • Ability to anticipate and respond to guest and team needs., • Working knowledge of cocktails, spirits, and wine preferred., • Availability to work nights, weekends, and holidays., • Ability to stand for extended periods and lift up to 35 pounds. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law.

Position Overview We are seeking an experienced and driven Restaurant Director of Operations to oversee all aspects of front- and back-of-house operations within a high-volume, upscale hospitality environment. This role is responsible for leading teams, driving operational excellence, and ensuring an exceptional guest experience across all service periods. The ideal candidate is a hands-on leader with strong business acumen, a passion for hospitality, and the ability to thrive in a fast-paced, dynamic setting. Key Responsibilities • Oversee daily restaurant operations, ensuring seamless service and adherence to brand standards, • Lead, train, and develop management and hourly teams across all departments, • Drive financial performance, including revenue growth, cost control, and labor management, • Maintain high standards of guest service, addressing and resolving issues proactively, • Collaborate with culinary, beverage, and marketing teams to enhance offerings and guest experience, • Monitor and enforce compliance with health, safety, and sanitation standards, • Analyze operational performance and implement improvements to increase efficiency and profitability, • Manage scheduling, staffing levels, and operational coverage Please note that responsibilities are not all-encompassing and may evolve based on business needs. Requirements • 3+ years of leadership experience in a high-volume restaurant or hospitality environment, • Strong understanding of restaurant operations, financial management, and labor controls, • Proven ability to lead and motivate large teams, • Excellent communication, leadership, and problem-solving skills, • Ability to remain composed and effective in high-pressure situations, • Passion for delivering exceptional guest experiences Schedule Expectations This role requires full flexibility. Candidates must be available to work evenings, weekends, holidays, and early mornings based on business needs. What We Offer • Competitive salary, • Opportunity for growth within a luxury hospitality group, • Dynamic, fast-paced work environment If you are a strategic leader with a passion for hospitality and operational excellence, we invite you to apply and be part of a growing and exciting team.

General Manager Sophie's Cuban Cuisine Reports to: Director of Operations / Chief Operating Officer About the Role At Sophie’s Cuban Cuisine, we’re built on culture, tradition, and hospitality. For nearly 30 years, our family-founded, woman-led brand has delivered authentic Cuban flavors with warmth, consistency, and pride. As a General Manager, you are the leader of your restaurant, responsible for driving daily operations, building a strong team culture, and delivering exceptional guest experiences. You lead from the front, set the tone on the floor, and balance hands-on execution with strategic thinking. This role is for someone who takes ownership, leads with hospitality, and is passionate about developing people and growing a business. Compensation & Perks • Salary: $65,000 – $70,000, • A meal on us, with every shift, • Opportunity to grow within a company that promotes from within, • Clear growth path to roles such as District Manager and Director of Operations Key Responsibilities Team Leadership and Development • Recruit, hire, and develop team members aligned with Sophie’s culture, • Create and manage schedules based on sales and labor targets, • Provide real-time coaching and performance feedback, • Build a strong team environment rooted in accountability and respect, • Train staff on SOPs, food safety, and menu knowledge Guest Experience & Hospitality • Lead a guest-first culture rooted in warmth and attentiveness, • Resolve guest concerns with professionalism and care, • Ensure consistency across all channels: in-store, takeout, delivery, and catering, • Train team members on upselling and guest engagement Financial Performance • Own and manage store P&L, • Monitor labor, food cost, and operational expenses, • Manage inventory, ordering, and vendor relationships, • Maintain proper cash handling and reporting procedures Operations Excellence • Ensure all opening, mid-shift, and closing procedures are followed, • Maintain DOH compliance, cleanliness, and food safety standards, • Oversee order accuracy, food quality, and speed of service, • Ensure all digital platforms (Toast, Uber Eats, DoorDash, Lunchbox) are optimized and active Leadership & Communication • Lead from the floor during peak hours, • Conduct daily huddles and ongoing team communication, • Develop assistant managers and future leaders, • Make informed decisions balancing guest experience and operations Brand Growth & Community • Represent Sophie’s Cuban within the local community, • Monitor and respond to guest reviews, • Support local marketing and promotional initiatives Qualifications • 5+ years of experience as a GM or Assistant GM in a high-volume restaurant, • Strong leadership, communication, and hospitality mindset, • Solid understanding of restaurant financials (P&L, labor, COGS), • Fluent in English (Spanish strongly preferred), • Experience with POS systems (Toast preferred), • ServSafe certified (or willing to obtain within 30 days), • Ability to lead in a fast-paced, high-volume environment Availability • Must have open availability, including nights, weekends, and some holidays Work Environment This is a hands-on leadership role. You will spend the majority of your time on the floor leading your team, supporting service, and ensuring operations run smoothly. This role requires long periods on your feet and the ability to perform in a fast-paced environment. Why Sophie’s Cuban? At Sophie’s, we treat our team like family. We believe in promoting from within, investing in our people, and building careers—not just jobs. If you’re passionate about great food, strong teams, and authentic hospitality, this is your opportunity to grow with a brand that values culture, consistency, and community. Apply today and lead one of New York’s favorite Cuban concepts.

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

Noble 33 Noble 33 is a hospitality and lifestyle company with an ever-evolving lineup of unique, social dining restaurants stateside and abroad, Noble 33 leads the management and continued expansion of iconic brands Toca Madera and Casa Madera, while also developing brand new concepts that will further expand the boundaries of high-energy fine-dining. Future targets for new locations include West Hollywood, Toronto, Las Vegas, Chicago, Miami, New York, and Dubai. Why This Role: The Restaurant Operations Manager plays a critical role in translating brand standards and operational expectations into consistent daily execution. This role is ideal for a hospitality leader who thrives on hands-on leadership, enjoys developing teams, and wants to build strong operational fundamentals while growing within a dynamic restaurant group. Job Summary: The Restaurant Operations Manager reports directly to the General Manager and is a key leader in the execution of daily Front of House restaurant operations, ensuring each guest interaction consistently meets the brand’s elevated service standards. This role provides hands-on leadership to a designated team of employees, supports service execution across departments, and partners closely with the General Manager and Executive Chef to control costs, drive revenue, and support the continued growth of the business. Key Responsibilities: Leadership & Team Development: • Recruit, train, and retain high-performing team members across operations and culinary teams., • Conduct performance reviews, document coaching, and support employee growth and development., • Lead by example by modeling brand standards and fostering a positive, accountable team culture., • Oversee scheduling, staffing, and daily team performance. Operational Excellence: • Develop working proficiency across all front- and back-of-house functions., • Ensure compliance with all health, safety, and sanitation regulations., • Oversee daily venue operations, including administrative duties, maintenance, and repairs., • Approve service comps and voids in accordance with company policies. Brand Standards: • Maintain consistent service and presentation across all food, beverage, and guest touchpoints., • Conduct regular venue walkthroughs to ensure brand and “mint condition” standards are met., • Address guest concerns promptly and professionally., • Support enhancements to service standards, menus, and guest engagement practices. Marketing, Financial & Business Support: • Support marketing initiatives and business development efforts, including VIP and promotional programs., • Assist with inventory and labor management to control costs and reduce waste., • Support budgeting, forecasting, and P&L oversight., • Ensure proper handling of cash, tips, and financial controls, and assist with audits. Qualifications: • Bachelor’s degree in business, Hospitality, or related field, or equivalent experience., • Three (3) to five (5) years of management experience, preferably in upscale dining or lifestyle hospitality., • Strong knowledge of food and beverage operations, health regulations, and liquor laws., • Excellent communication, organizational, and multitasking skills., • Passion for hospitality and delivering exceptional guest experiences., • Proven ability to lead teams and build strong working relationships., • Flexible availability, including mornings, weekends and holidays., • Ability to lift, carry, push, or pull up to 35 pounds., • Ability to stand, walk, or sit for extended periods., • Manual dexterity to operate restaurant equipment and perform daily tasks. Benefits & Perks: As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and professional growth. Benefits may include: • Medical Insurance, • Dental Insurance, • Vision Insurance, • Paid Time Off (PTO), • Life Insurance, • Opportunities for long-term growth within a growing restaurant group Benefits eligibility and details may vary by position and location. We are an Equal Opportunity Employer and consider all qualified applicants without regard to race, color, religion, sex (including pregnancy, sexual orientation, or gender identity), national origin, disability, veteran status, or any other characteristic protected by applicable law. If you require a reasonable accommodation to complete the application or interview process, please contact Human Resources at humanresources@noble33.com. We are committed to providing reasonable accommodations in accordance with applicable law.

Position: Rooftop Manager Location: Gansevoort Meatpacking – Rooftop Bar & Lounge Compensation: $85,000 – $90,000 annually About Us: Located in the heart of the Meatpacking District, Gansevoort’s Rooftop Bar & Lounge is one of New York City’s premier nightlife and hospitality destinations, known for elevated service, vibrant energy, and luxury guest experiences. We are seeking an experienced and hands-on Rooftop Manager to lead operations in a fast-paced, high-volume environment. Position Summary: The Rooftop Manager is responsible for overseeing the daily operations of the rooftop venue, ensuring exceptional guest service, operational efficiency, team leadership, and financial performance. This role will manage front-of-house operations, maintain luxury hospitality standards, and lead teams through high-volume evening and nightlife service. Key Responsibilities: • Oversee all rooftop operations, including bar, lounge, and guest experience, • Lead, train, coach, and develop front-of-house teams, • Ensure service standards align with Gansevoort Core Values and Coyle Standards, • Manage staffing levels, scheduling, labor costs, and operational flow, • Monitor guest satisfaction and promptly resolve service concerns, • Partner with culinary, beverage, security, and hotel leadership teams, • Maintain cleanliness, safety, and compliance with DOH and SLA standards, • Support special events, activations, and VIP experiences, • Drive a culture of accountability, professionalism, and hospitality excellence Qualifications: • Minimum 3–5 years of management experience in upscale hospitality, nightlife, or high-volume venues, • Strong leadership and team development skills, • Experience managing busy bar/lounge operations preferred, • Excellent communication and problem-solving abilities, • Ability to remain calm and organized in a fast-paced environment, • Flexible schedule, including nights, weekends, and holidays, • NYC Food Handler’s Certificate and alcohol service knowledge preferred What We Offer: • Competitive salary, • Opportunity to lead one of NYC’s most recognized rooftop venues, • Growth opportunities within Gansevoort Hotel Group, • Dynamic and energetic work environment