Restaurant manager jobs in Brentwood, NY - 1,615 jobs

The Phoenix Rehabilitation and Nursing Center is looking for a talented and hard-working Food Service Director to join their ever-growing team. We are creating an inimitable, revitalizing Rehabilitation Environment to provide the short-term patient with a luxurious, five-star experience that meets and exceeds all expectations. We are seeking applicants for the role of a Dietary Director who has a strong organizational background and managerial expertise. Dietary Directors are in charge of, among other things, connecting and talking with residents, comprehending their dietary needs and health concerns, and making sure food preparation adheres to demanding health regulations. Dietary Directors must be proficient and organized in order to create work schedules for their staff and follow budget. Food Service Director Duties Overseeing day-to-day foodservice activities. Interviewing, educating, and terminating Food Service employees. Interacting with residents. Arranging the work schedules of Dietary employees. Managing inventories. Defining a budget and staying within its parameters. Ensuring food preparation and storage in a safe manner. Benefits Offered Competitive Pay PTO Vacation Medical, Dental, and Vision Salary: Up to $100,000 a year (based on experience) NOW OFFERING DAILY PAY! an Equal Opportunity Employer. #J-18808-Ljbffr

New York, NY, USA Full-time Job-Category: Food & Beverage Job Type: Permanent Job Schedule: Full-Time Why work for Accor? We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor's limitless possibilities. By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit ************************** Be a part of the historic castle on the park, The Plaza, A Fairmont Managed hotel, a timeless landmark capturing memories since 1907. Located in the heart of midtown, The Plaza now features 282 luxury hotel rooms and suites, the elegant Champagne Bar as well as the legendary Palm Court, New York City's premier destination for afternoon tea. The Plaza offers the Five Diamond standard of excellence and sophistication while offering an authentically local and unrivalled experience for our guest. Job Description At Fairmont Hotels & Resorts, exceptional service and flavors are the hallmarks of every dining experience. We invite you to develop your leadership strengths as a Senior Food & Beverage Manager - and let your passion for guest service drive consistent guest satisfaction, an engaged team and outstanding operating results. Hotel Overview: 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 and stylish Rose Club, 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. Compensation: $95,000 - $100,000 per annum, depending on experience Plus Bonus Summary of Responsibilities: Reporting to the Assistant Director of Food and Beverage, responsibilities and essential job functions include but are not limited to the following: Consistently offer professional, friendly and engaging service Lead the F&B team in all aspects of the department and ensure service standards are followed Handle guest concerns and react quickly and professionally To assist in recruiting and training all Colleagues Balance operational, administrative and Colleague needs Attend regularly scheduled departmental meetings Maximize revenues by communicating regularly with the Food and Beverage teams to implement agreed upon strategies, practices and promotions Have full knowledge of all Outlet menus Assist in managing the departmental budget Follow outlet policies, procedures and service standards Follow all safety and sanitation policies when handling food and beverage Other duties as assigned Qualifications Must be legally authorized to work in the United States 2+ years of previous Food and Beverage leadership experience required Experience managing in a union environment required Previous point of sale system experience required Computer literate in Microsoft Window applications required University/College degree in a related discipline preferred Excellent communication and organizational skills Strong interpersonal and problem solving abilities Highly responsible & reliable Ability to work well under pressure in a fast paced environment Ability to work cohesively as part of a team Ability to focus attention on guest needs, remaining calm and courteous at all times

Douglas Elliman Property Management is New York's premiere residential management company with over 400 buildings. Our clients include some of the most prestigious buildings in the City. Douglas Elliman has over 100 years' experience in managing cooperative and condominium buildings with expertise in all facets of building management. The Assistant Executive General Manager (AEGM) will support the Executive General Manager in the overall management, operations, and regulatory compliance of a New York State Mitchell-Lama housing development (approximately 15,372 units on 320 acres) . The AEGM will play a critical role in ensuring the property operates efficiently, maintains fiscal soundness, provides a high quality of life for residents/shareholders, and strictly adheres to all New York State Homes and Community Renewal (HCR) and other applicable government regulations. Location: Riverbay Corporation (Co-op City) 2049 Bartow Avenue, Bronx NY 10475 Essential Job Duties and Responsibilities: Ensure strict compliance with all Mitchell-Lama rules and guidelines, including income verification processes, waitlist management, and annual income affidavits. Assist in preparing and submitting all required reports to state and city agencies (e.g., HCR, HPD, HUD), including monthly general manager reports (GMR), monthly vacancy reports, and annual audited financials. Oversee the electronic submission of the annual income affidavits process, ensuring all documentation is submitted accurately and timely. Oversee the Mitchell-Lama waitlist entries and coordinate the logistical aspects of move-ins, move-outs, and unit turnovers. Ensure the development is always “audit ready” for reviews by government agencies and internal auditors. Trains and coaches' management staff and develops performance standards with subordinates to reach, or exceed, standards on a continuous basis. Meets regularly with department heads, building and townhouse associations to determine community needs, concerns, etc. and addresses any pertinent concerns in a timely manner. Assist in the supervision of the following departments: corporate administrative services, automotive services, residential and commercial leasing, parking, and capital construction. Supervise the hiring, training, and performance evaluations for administrative staff. Assist in managing capital improvement projects, including working with vendors, coordinating bidding processes, and ensuring projects are completed within established budgets and standards. Assist the Executive General Manager in the preparation and monitoring of the annual operating and capital budgets. Represent the Executive General Manager at meetings with city, state, and federally elected officials. Monitor expenditures, review invoices, and ensure all spending aligns with budget projections and HCR's approval requirements for large expenditures. Ensure all resident complaints and inquiries are handled in a professional, timely, and diplomatic manner. Enforce House Rules and Regulations, the occupancy agreement, and all relevant regulatory programs. Attend court proceedings for lease violations or evictions when necessary. Ensure understanding and adherence to all Fair Housing/Equal Housing, Section 504, and ADA regulations, including processing requests for reasonable accommodations. Attend building and townhouse association and/or board meetings as required. Performs other duties as assigned.

The Beverage Manager is an integral part of the Great Jones Distilling Co. team. This role will be responsible for overseeing all facets of the beverage program for the brand home of Great Jones whiskey. This position will hire, train and oversee the bartending team, handle beverage ordering and inventory while simultaneously acting as an on-site manager helping to oversee the day-to-day operations at the brand home. Primary Responsibilities: Work with Assistant General Manager to interview, hire and train bartending staff, including bartenders and barbacks Manage, schedule and oversee all bartending team members Participate in management and leadership meetings Act as manager on duty for shifts, events, etc. Tending to the needs of any guests and all departments of the business including servers, bartenders and tour guides Facilitate a monthly beverage inventory and corresponding reporting Coordinate all beverage purchasing and invoice processing Maintain and update all bar and cocktail menus, ensure that they are up to date with inventory along with the appearance of menus Execute and maintain a cocktail program with the guidance of the Director of Hospitality Train bartending team on execution of new cocktails, as needed Maintain and update Toast POS as needed, ensuring beverages are reflected appropriately Develop costing for beverage programs ensuring a 20% beverage cost is maintained across all beverage sales Work with Events Manager to develop and maintain beverage packages for private event clients, including specialty offers for clients upon request Oversee the execution of ticketed cocktail making classes, including scheduling bartenders, developing new menus, etc. Key Competencies: 2+ years bar management experience in a New York City Fine Dining, Cocktail Bar, etc. Bartending experience with the ability to execute complex cocktail program and train bartenders on that execution The ability to make decisions at a moment's notice Experience in managing a large staff Hospitality first mindset with a strong passion for food and beverage Strong written and oral communications skills Experience with Toast and Craftable (Bevager) preferred but not required Must have a high level of flexibility, including a willingness to work weekends, holidays and additional hours when necessary The salary range for this role is a base salary of $75,000 - $85,000. The range will vary if outside of this location. Base salaries are determined during our interview process, by assessing a candidate's experience and skill set against internal peers and against the scope and responsibilities of the position. Proximo is an equal opportunity employer and does not unlawfully discriminate against employees or applicants for employment based on race, color, sex (including pregnancy), sexual orientation, gender identity or expression, religion, national origin, citizenship status, age, genetic information, physical or mental disability of an otherwise qualified individual, membership or application for membership in a uniformed service, engaging in legally protected activity, or any other characteristic protected under applicable law.

About the job Kitchen Manager -Japanese Restaurant Title Kitchen Manager Report to General Manager. Manage kitchen functions. Oversee day-to-day restaurant operations. Essential Functions Day-to-Day Operations Maintain operational schedule including opening and closing of the restaurant Manage operational reports to senior management in a timely manner Customer Operations Direct subordinates in customer service standards to ensure that all guests feel welcome and are given responsive, friendly and courteous service. Communicate and work with fellow managers to ensure guest service standards and efficient operations. Resolve customer complaints and report them to Companys management Provide guidance to employees on cash and credit transactions with customers Safety and Hygiene Maintain safe, secure, and healthy restaurant environment by establishing, following, and enforcing sanitation standards and procedures in compliance with health and legal regulations Food and Consumables Management Order food, drinks, and supplies inventory according to predetermined product specifications and received in correct unit count and condition. Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures Direct the maintenance of proper food holding and refrigeration temperature control points Support delivery to load and unload products Product Management Ensure that all food and products are consistently prepared and served according to recipes, portioning, cooking and serving standards. Facilities and Equipment Maintenance Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs Human Resources Management Exercise managerial discretion along with Company's HR department to ensure that the restaurants human resources activities are properly executed Make employment and termination decisions including interviewing, hiring, evaluating and disciplining kitchen personnel as appropriate Provide orientation of rules, policies and procedures; and oversee training of new staff. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met Execute disciplinary measures based on monitoring of attendance of non-exempt employees Monitor employees health and personal hygiene to prevent possible spread of viruses and bacteria Ensure staff meal money is properly collected and offered only at a given time following company policy Report and handle any on premise accidents by following the incident handling manual Knowledge and Skills Understand Companys policies, procedures, standards, specifications, guidelines, and training programs. Keep learning skills and product knowledge as a role model for staff General Assistance Act as an effective team member to assist other managers for the Company Recommend operational policies to Companys management to improve Companys operational effectiveness and efficiency and compliance with laws, regulations and policies Perform other duties as assigned Perform non-managerial duties as needed or required due to business/scheduling needs

Gansevoort Hotel Group and Seven24Collective Private members club are looking for an experienced and hospitality-driven Food & Beverage Manager to lead all food and beverage operations while serving as a key relationship-builder with our membership. This role is ideal for a hands-on leader who thrives in a private club environment, values personalized service, and understands that member experience is just as important as operational excellence. Position Summary The Food & Beverage Manager oversees all food and beverage operations while serving as a key ambassador to our membership. This role blends hands-on leadership, financial accountability, and high-touch member relations to ensure a seamless, refined, and memorable experience for every member and guest. Key Responsibilities Food & Beverage Operations Oversee daily F&B operations across all dining venues, bars, and event spaces Ensure consistent execution of service standards, quality, and presentation Partner with Culinary leadership on menu development, pricing, and seasonal offerings Maintain compliance with health, safety, and alcohol service regulations Monitor inventory, ordering, vendor relationships, and cost controls Manage labor scheduling, payroll, and departmental budgets Member Relations & Experience Build genuine, long-term relationships with members through regular floor presence Anticipate member preferences and personalize service whenever possible Actively solicit and respond to member feedback, resolving concerns promptly and professionally Support and participate in member events, tastings, and special programming Serve as a point of contact for dining-related member inquiries and special requests Leadership & Team Development Recruit, train, coach, and mentor front-of-house team members Foster a culture of hospitality, accountability, and professionalism Lead by example during service, setting the tone for elevated member engagement Conduct performance evaluations and support employee growth Events & Programming Support Collaborate with Events and Membership teams on private events and club programming Ensure seamless coordination between service, culinary, and operations teams Oversee service execution for member events, buyouts, and special functions Qualifications Minimum 2-3 years of F&B management experience, preferably in a private club, luxury hospitality, or high-end restaurant environment Strong member or guest-facing experience with an emphasis on relationship management Proven ability to lead teams in a service-driven, high-expectation environment Financial acumen with experience managing budgets, labor, and cost controls Excellent communication, problem-solving, and interpersonal skills Flexible schedule including evenings, weekends, and holidays as required by club operations

Our client is a renowned French Gourmet food brand with a small US operations comprised of the GM and 1 part time assistant. Objective of the Role The General Manager will serve as the brand's principal representative in the United States, directly reporting to the headquarters in France. This individual will be pivotal in enhancing the brand's market share and visibility across the US, with a particular emphasis on luxury hospitality (4 and 5 star hotels. This is their #1 focus), followed by premium retail, and e-commerce sectors. The role is designed for a leader who can drive growth, manage key relationships, and ensure the brand's prestigious reputation is upheld in all endeavors. Ideal Profile The ideal candidate is a seasoned professional with director-level sales experience in the luxury goods industry, preferably with exposure to premium food or beverages. This person should have a robust network within luxury hospitality and premium retail sectors, embodying exceptional communication skills to interact effectively with a diverse range of stakeholders. A strategic thinker with a proven success record in sales management and business development, the candidate should also be a confident leader, equipped with excellent IT skills for comprehensive market analysis and reporting. Responsibilities Sales : Drive growth by retaining and expanding the customer base, focusing on luxury hospitality, premium retail, and e-commerce. Achieve annual sales targets, lead and develop the US team, and gradually increase the brand's presence in the Americas. Marketing : Collaborate with the UK marketing team to maintain brand standards in the US, engage in brand and product advocacy, and participate in trade shows and other promotional activities. Operations : Oversee the development of the operating platform in the US, manage inventory, coordinate finance and logistics operations, and ensure compliance with regulatory requirements. Reporting : Provide comprehensive reports on sales, financial performance, and market insights to the board, ensuring efficient use of CRM systems for sales and account management. Leadership : Develop a long-term vision for the brand in the US, under the guidance of the Board of Directors, focusing on luxury sector growth. Hire, coach, and develop the team, becoming a brand advocate and product expert. Requirements Director-level sales experience in the luxury goods industry, with a preference for those experienced in premium food or beverages. Access to a significant network within the luxury hospitality and premium retail sectors. Exceptional communication and strategic account management skills. A proven track record in sales management and business development. Leadership qualities, with the ability to inspire and develop a team. Proficiency in IT, including spreadsheets and presentation tools.

Multiple outlets located at PENN 1 and PENN 2 in New York City. Job Details Episcope Hospitality is a fast growing, nationally recognized leader in hospitality founded and overseen by restaurateur David Morton of the Morton's Steakhouse family. Episcope's culture is marked by creativity, passion, expertise, and quality. The company The company offers a unique laboratory environment that encourages learning, ongoing development, and close collaboration with some of the top minds in business, food, beverage, and design. Episcope and its affiliates currently operate restaurants, bars, and cafes in Chicago, New York, Phoenix, New Jersey, Las Vegas, and Arlington, Virginia, and will soon open additional locations in Boston and Los Angeles. Episcope is looking for a General Manager to lead its collection of high-volume restaurants, event spaces, and cafes in New York's newest luxury office buildings that operate Monday through Friday. The General Manager will play an instrumental role in overseeing our continued unit-level growth through maintaining our high service standards, professional culture, and strong financial performance. Key Responsibilities · Ensuring excellence in guest experience, operational efficiency, and financial performance across all outlets. · Meeting goals for revenues, product quality, cost of goods sold, and cleanliness and organization. · Fostering a positive, professional, and welcoming culture for team members. · Maintaining and elevating our standards for training and development across all job functions. · Ensuring consistency of specs, preparations and service standards. · Filling in, as needed, to ensure guest service standards always come first. · Directly overseeing daily, weekly, and monthly reporting to Episcope's CFO and its owner. · Directly overseeing scheduling of management and hourly personnel. · Consistently providing one-on-one coaching to managers and hourly personnel. · Fully understanding and compliance with all local, state, federal regulations including, but not limited to, health, safety, sanitation, and employment practices. · Working directly with leadership of all departments including, but not limited to, ownership, administration, human resources, accounting, marketing, culinary and beverage to develop, refine, and implement Episcope's strategies to maintain its leadership role in the market. Qualifications · Bachelor's degree · Have a minimum of 5-years of experience in managing full service, first-class restaurants, bar, and cafes. · Possess strong proficiency in accounting, financial modeling, and various technology platforms including, but not limited to, Toast, Seven Rooms, Triple Seat, Open Table, and Microsoft Excel. · Possess excellent math and problem-solving skills. · Be able to work in a standing positing for extended periods of time. · Be able to reach, bend, stoop, and lift heavy items. · Possess stamina to work 50 to 60 hours per week. · Comfort with a fast-paced, entrepreneurial environment Compensation · $150,000 - $175,000 base salary · Competitive benefits · Bonus based on business performance and 360-degree peer reviews

The Kitchen Manager is responsible for creating a culture of learning, execution and appreciation of food that is fresh, convenient, customizable and available. This person must provide management for Au Bon Pain food and beverage processes and the leadership to facilitate guest satisfaction and financial success in all of the café's food and beverage outlets. Overall emphasis is placed on procurement, execution, distribution and adherence to ABP standards while operating at or above health and sanitation requirements. Skills & Requirements Qualifications

HARRY B BROWNSON COUNTRY CLUB INC, located at 15 Soundview Avenue in Huntington, Connecticut, is a distinguished country club serving the community in Shelton, CT. Known for its excellent amenities and vibrant member-focused culture, the club is committed to providing exceptional experiences for its members, offering a range of recreational, dining, and social opportunities. With a tradition of excellence, it continually strives to enhance services and deliver value to its members and guests. Role Description This is a full-time, on-site role based in Shelton, CT for an Assistant General Manager. The Assistant General Manager will support the General Manager in overseeing daily operations, maintaining quality standards, and ensuring exceptional experiences for members and guests. Responsibilities will include supervising staff, managing events, overseeing financial processes, maintaining facilities, driving member satisfaction, and supporting administrative tasks. The ideal candidate will uphold the club's high standards of service and help foster a welcoming and professional environment. Qualifications Excellent leadership, team management, and interpersonal communication skills. Experience in hospitality management, event coordination, and delivering high-quality service experiences. Proficiency in financial planning, budget management, and operational oversight. Problem-solving skills, organizational abilities, and attention to detail for managing day-to-day operations efficiently. Previous experience within a country club, hospitality, or service-focused setting is preferred. Ability to work effectively in a fast-paced, guest-oriented environment. Bachelor's degree in Hospitality Management, Business Administration, or equivalent experience is a plus.

Seeking Restaurant Managers BLU Hospitality Group is a premier hospitality company built on a People First mindset. We share a vision where compassion is the loudest voice in the room, curiosity outruns fear, and kindness is our default. We believe the best team members are smart, kind, creative, and bring high energy to everything they do. We are seeking experienced Restaurant Managers at all levels who bring a genuine passion for hospitality, strong leadership skills, and a proven ability to thrive in high-volume environments. This is an excellent opportunity for hospitality professionals who take pride in delivering exceptional guest experiences and leading strong Front-of-House Teams. The ideal candidate is dynamic, highly organized, communicative, and confident operating in a fast-paced, fine-dining setting. Key Qualifications: • 3-5+ years of Senior-Level Hospitality Management experience, preferably in a fine dining or high-end restaurant environment • Strong understanding of restaurant financials, including P&Ls, labor controls, and cost management • Proven ability to manage and control inventory • Proficiency with restaurant technology and systems (OpenTable, Toast, and similar platforms) • Excellent written and verbal communication skills • Experience overseeing FOH scheduling, floor plans, and service flow • Thorough knowledge of and compliance with health, safety, and sanitation standards • Strong sense of ownership over the guest experience, ensuring consistent service • Commitment to maintaining and upholding brand standards and company culture Compensation: • Competitive Salary based on experience Salary Range: $70,000 - $120,000 About Us: At BLU, service begins within our culture. We believe that in order to deliver extraordinary experiences to our guests, we must first deliver extraordinary care to our people. At the heart of everything we do is a profound belief in human potential-our philosophy is to nurture the fullest potential of our teams, our guests, our partners, and the communities we serve. With the integration of food, wine, art, design, and fashion, BLU Hospitality Group has quickly emerged as a premier lifestyle brand. Blu on the Hudson, our flagship venue, opened in 2023 on the Weehawken waterfront and offers a collection of stunning spaces with breathtaking views of the New York City Skyline and the Hudson River. Our cuisine is inspired by contemporary American flavors, celebrating seasonal ingredients, innovative techniques, and exceptional steak, seafood, sushi & house-made pasta programs-perfectly suited for both intimate dining and group gatherings. Our world-class beverage and wine programs feature purposefully curated cocktails and wine lists designed to complement and elevate every experience. With our commitment to exemplary service, Blu Weehawken has quickly become the pinnacle of hospitality in New York and New Jersey. Blu Livingston is our second location that is slated to open in Spring 2026. Thoughtfully designed, this space will deliver a warm and elevated dining experience that fosters conversation, discovery, and connection. Blu Miami will be our third location that will open in late 2026. Situated at River Landing Shops & Residences along the Miami River, this 6,500-square-foot, multi-level restaurant will include riverfront patio seating, a private mezzanine for events, and a rooftop bar with sweeping skyline views. Please Note: This description is a high-level overview and does not represent the full scope of responsibilities.

The Portfolio Group, under the Workplace Experience Group umbrella, delivers seamless experiences from the breakroom to the boardroom, providing a signature suite of services for each unique business portfolio. Our team builds partnerships that excel, creating experiences that break the mold, where convenience, consistency, and excellence are a given. One Partner. Infinite Solutions. Our team is fueled by a deep commitment to crafting seriously delicious food and delivering exceptional hospitality. At the core of everything we do is passion and integrity. We're a group of kind, genuine individuals who are also intelligent, creative, and driven. While we constantly strive for excellence, we never forget the importance of enjoying the journey. We're looking for great people-those who are naturally hospitable, eager to learn, committed to quality, and who share our love for food and the joy it brings to others. We are seeking an experienced and detail-oriented Food Production Manager to oversee all aspects of food preparation and production for high-profile clients in a fast-paced, premium food service environment. This role requires a strong leader with a deep understanding of culinary operations, food safety, and quality control, who can deliver exceptional service and maintain the highest standards of excellence. Compensation Data COMPENSATION: The salary for this position is $95,000 to $115,000. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities Production Oversight Manage daily food production operations, ensuring consistency, quality, and efficiency. Oversee preparation, portioning, and presentation of meals for VIP events, executive dining, and large-scale functions. Ensure all food meets client expectations, brand standards, and dietary requirements. Team Leadership Supervise and schedule kitchen staff, including prep cooks, line cooks, and production assistants. Provide training, mentorship, and performance feedback to ensure a high-performing team. Foster a culture of accountability, safety, and continuous improvement. Client-Focused Execution Collaborate with culinary leadership to customize menus and production plans for high-profile clients and events. Ensure discretion, professionalism, and attention to detail in all client-facing interactions. Support event execution by coordinating with front-of-house and event planning teams. Inventory & Cost Control Manage inventory, ordering, and receiving of food and supplies. Monitor food costs, waste, and portion control to ensure profitability. Maintain accurate production records and reports. Compliance & Safety Enforce food safety, sanitation, and hygiene standards in compliance with local health regulations. Conduct regular inspections and audits to ensure compliance and readiness for VIP service. Implement and maintain HACCP protocols and other quality assurance systems. Qualifications Associate or Bachelor's degree in Culinary Arts, Food Service Management, or related field. 5+ years of experience in food production or culinary management, preferably in a high-end or high-volume environment. Experience serving high-profile or executive-level clients is strongly preferred. Strong leadership, organizational, and communication skills. Proficiency in kitchen management systems and Microsoft Office Suite. ServSafe or equivalent food safety certification required. Preferred Skills: Experience in luxury hospitality, corporate dining, or event catering. Knowledge of specialized diets and allergen management. Bilingual or multilingual skills are a plus. Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Manhattan Nearest Secondary Market: New York City

* Job Type: Officer of Administration * Regular/Temporary: Regular * Hours Per Week: 35 * Salary Range: $90,000 - $95,000 The salary of the finalist selected for this role will be set based on a variety of factors, including but not limited to departmental budgets, qualifications, experience, education, licenses, specialty, and training. The above hiring range represents the University's good faith and reasonable estimate of the range of possible compensation at the time of posting. Position Summary Under the direction of the Assistant General Manager/General Manager, the Manager will provide full oversight to ensure all events are delivered in accordance with the department's standards for quality and consistency. The Manager is expected to help create a pleasant environment and experience for guests. The Manager will provide on and off-site supervision for all supported events and make recommendations for improving services and events policies, and procedures. Responsibilities Event Support - 30% * Oversees event setup by reviewing menus, coordinating timing with culinary staff, and ensuring successful execution. * Arranges temporary staff, room assignments, décor, and enhancements for events. Trains and directs front-of-house staff to maintain UEM's service standards. * Prepares and adjusts work schedules to meet business demands, monitoring staff appearance and professionalism. Communicates daily activities to ensure seamless transitions and client satisfaction. * Ensures compliance with Federal, State, Local, and Columbia University sanitation and OSHA regulations. * Supports the General Manager/Assistant General Manager with event logistics, including coordination of staff, equipment, and transportation. * Manages event delivery for high-quality execution, reviewing event orders to determine staffing, setups, and décor needs. * Serves as primary liaison during events in the absence of the Assistant General Manager, handling issues and event closure. * Maintains housekeeping and equipment condition of event spaces. Recommends and implements operational improvements for efficiency and cost savings. * Plans and organizes materials and support needed for smooth event execution. Administrative Support - 25% * Supports the sales team in soliciting University and external events, collaborating to achieve sales goals, and upselling menus and services. * Manages event staff scheduling and payroll. * Partners with the General Manager/Assistant General Manager to assess customer feedback and enhance services. * Prepares menu cards, signage, and printed materials for events. * Assists with onboarding and orientation of new staff. * Conducts regular walkthroughs to identify maintenance needs, report issues, and ensure timely resolution. Customer Service - 20% * Resolves client concerns diplomatically and follows up on service issues, communicating with the Assistant General Manager. * Collaborates on policies for UEM-managed spaces, including food service, AV, and outdoor events. * Delivers superior service to exceed customer expectations. * Maintains effective communication with all stakeholders to ensure productive relationships. * Engages respectfully with diverse clientele, departments, and student organizations to maintain a customer-friendly environment. * Performs other related duties and assists with special projects as assigned. Training & Development - 20% * Partners with HR to enhance staff performance through training, clear objectives, and professional development. * Reviews guest satisfaction results and trains employees to meet service standards. * Observes performance and provides constructive feedback to maintain high service quality. * Assists with corrective action plans and fosters a feedback-rich, collaborative work culture. * Proactively identifies opportunities to improve service and team performance. Marketing - 5% * Supports the sales team with event solicitations and upselling of services. * Assists the Assistant/General Manager with marketing initiatives. * Represents University Event Management at bridal shows and promotional events. Minimum Qualifications * Bachelor's Degree and/or equivalent experience. * Valid driver's license. * Minimum of 3 years related experience in the hospitality field or equivalent experience preferred. * Ability to remain calm under pressure and maintain professionalism in all situations. * Flexible schedule, including evenings and weekends to support events year-round. * Proficiency in MS Word and Excel. * Excellent customer service, communication, and interpersonal skills. Preferred Qualifications * Experience with Kronos Payroll System. * Experience with catering/event management systems (e.g., EMS). * Advanced knowledge of Microsoft Office Suite. Equal Opportunity Employer / Disability / Veteran Columbia University is committed to the hiring of qualified local residents.

JOB PURPOSE: This position will be responsible for assuring appropriate Food and Nutrition services in all PACE: DHC and ACS sites. JOB RESPONSIBILITIES: Supervises, monitors performance, and evaluates all Dieticians. Develops all policies and procedures pertaining to Nutrition Services. Interviews, hires, provides coaching/counseling, and terminates (when needed) Nutrition Staff. Conducts competency evaluations as required that include supervised home visit evaluation of Nutrition Staff Available to IDT when questions arise which need Manager's assistance. Grants: Manages the NYS Food Program Grant. Research and apply/inquire for all possible Grants available that will benefit our participants and CL mission. Responsible of comply and monitors the standards to keep such grants benefits. Provides education and training to DHC staff. Research and establish outside vendors to be used by Nutrition Services and all PACE sites kitchens. Oversees annual inspection of outside food vendors and extra inspections as needed. Collaborates with Director of DHC Services in the contracting process with new Alternate Care Setting (ACS) and/or Social Adult Day Centers (SADC) as needed. Collaborate with PACE and Article 28 contracted providers. Participates on Quality Committee as assigned. Participates in QI/PI activities including audits and corrective action planning. Collaborates with education department or senior management in developing educational programs for nutrition staff that includes, but not limited to, orientation, in-service/training, electronic health record system training, and others. Represent CLHC at appropriate meetings and conferences in the community as assigned. Assists with start-up of programs and new sites (e.g., PACE sites/ACS.) Surveys and assurance our participant satisfaction taking in consideration our communities served ie. Culture sensitivities. Works constantly to meet member food services expectations. Performs all other duties as assigned. Only act within the scope of the individual's authority to practice. Meet a standardized set of competencies for the specific position description established by the PACE organization before working independently. Acting member of the IDT. Schedule: 8:30AM - 5:30PM Weekly Hours: 40 QUALIFICATIONS: Education: Baccalaureate degree in dietetics/nutrition required. Master's degree in Nutrition, preferred. Experience: Minimum of five (5) years of Dietician experience required. 1 year of supervisory experience, preferred. Minimum of one (1) year of experience working with a frail or elderly population or, if the individual has less than one (1) year of experience but meets all other requirements, must receive appropriate training from the PACE organization on working with a frail or elderly population upon hiring. License: Minimum of one (1) year of experience working with a frail or elderly population or, if the individual has less than one (1) year of experience but meets all other requirements, must receive appropriate training from the PACE organization on working with a frail or elderly population upon hiring. Additional Requirements: Strong analytical, communication/decision-making skills. Strong computer skills. Strong skills in managing staff. Ability to travel to multiple sites/locations within NY as required. Knowledgeable of the Federal Child and Adult Care Food Program (CACFP) rules and regulations. Be legally authorized (for example, currently licensed, registered, or certified if applicable) to practice in the State in which the healthcare professional will perform the function. Be medically cleared for communicable diseases and have all immunizations up-to-date before engaging in direct participant contact. Physical Requirements Individuals must be able to sustain certain physical requirements essential to the job. This includes, but is not limited to: Standing - Duration of up to 6 hours a day. Sitting/Stationary positions - Sedentary position in duration of up to 6-8 hours a day for consecutive hours/periods. Lifting/Push/Pull - Up to 50 pounds of equipment, baggage, supplies, and ability to lift patients safely and using OSHA guidelines, etc. Bending/Squatting - Must be able to safely bend or squat to care for patients, use medical supplies, etc. Stairs/Steps/Walking/Climbing - Must be able to safely maneuver stairs, climb up/down, and walk to access work areas Position requires the individual to be able to travel, and walk between sites/locations and work areas throughout the day. Agility/Fine Motor Skills - Must demonstrate agility and fine motor skills to operate and activate equipment, devices, instruments, and tools (ie. typing, use of medical supplies, equipment, etc.) Sight/Visual Requirements - Must be able to visually assess patients, read orders type/write documentation, etc. with accuracy. Audio Hearing and Motor Skills (language) Requirements - Must be able to listen attentively and document information from patients, community members, providers, etc., and intake information through audio processing with accuracy. In addition, must be able to speak comfortably and clearly with language motor skills for customers to understand the individual. Cognitive Ability - Must be able to demonstrate good decision-making, reasonableness, cognitive ability, rational processing, and analysis to satisfy essential functions of the job. Disclaimer: Responsibilities and tasks outlined in this job description are not exhaustive and may change as determined by the needs of the company. We are an affirmative action and equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, disability, age, sexual orientation, gender identity, national origin, veteran status, height, weight, or genetic information. We are committed to providing access, equal opportunity, and reasonable accommodation for individuals with disabilities in employment, its services, programs, and activities. Salary Range (Min-Max):$125,000.00 - $130,000.00

MAKE YOUR IMPACT Impact Kitchen is here to impact the lifestyle of New York City! Impact Kitchen is a nutrition focused all day restaurant & cafe serving breakfast, brunch, lunch & dinner. We are 100% free of gluten, refined sugars and seed oils. Make an Impact everyday with smoothies, power bowls, coffee, baked goods and endless other nutrient-dense options. Founded in Toronto in 2015, Impact Kitchen is the brainchild of two incredible innovators: personal trainer and nutrition expert Josh Broun, and M·A·C Cosmetics co-founder Frank Toskan. In addition to our restaurant presence, Impact Kitchen fuels many major league sports teams and top athletes through catering and culinary partnerships. WHAT MAKES IMPACT KITCHEN UNIQUE? Our Values We are Passionate & Purposeful We honour our food philosophy and make sustainable decisions while providing world-class hospitality. We ensure you feel the impact of our passion, every day. We are Impacting the Community From our teammates to our customers and partners, we are a community. We connect, inspire and make an Impact together, every day. We are Building for the Future We are constantly evolving and building for a better tomorrow. We believe that our habits truly make an Impact, every day. Our Culture Impact Kitchen prides itself on creating an incredible environment for those inside and outside our organization. We think like a professional team and are always training for the championship. Our Stats 96% - The amount of managerial roles we filled through internal success planning last quarter. 91% - Our average Employee Experience score. 87.5% - Our average score across Indeed and Glassdoor. If health and wellness excites you, if providing wholesome food and empowering others to make healthy choices drives you, and if you are looking for opportunities to grow alongside a dynamic team, then working with Impact might be a great fit for you! ASSISTANT CULINARY EXPERIENCE MANAGER As an Assistant Culinary Experience Manager (ACEM) at Impact Kitchen, you play a hands-on leadership role in the kitchen, setting the standard for culinary excellence. You are passionate about food quality, consistency, and operational execution, ensuring every dish reflects our values and commitment to guest satisfaction. You work closely with the Culinary Experience Manager to support and lead all aspects of back-of-house operations - from food preparation and cleanliness to compliance and team development. This role is ideal for someone who thrives in a fast-paced environment and leads from the front, setting the tone for the team through direct involvement in day-to-day kitchen activities. This position offers a clear growth path to Culinary Experience Manager and ultimately Restaurant General Manager. COMPENSATION Assistant Culinary Experience Managers earn a total comp between $68,000 - $72,000 per year and enjoy: Meal stipend Substantial discount on Impact Kitchen products Eligibility for health and dental benefits Paid vacation and sick time Flexible scheduling to support a balanced lifestyle TEAM & DEPARTMENT As an ACEM, you help lead all kitchen operations and support the Culinary Experience Team with a focus on food execution, cleanliness, consistency, and efficiency. You are accountable for delivering high-quality meals while managing food costs, labour, and kitchen systems. You model professionalism and inspire your team to work with purpose, urgency, and pride. This role involves direct leadership of a large portion of our team and serves as the main point of food production for our guests. You'll work closely with both front-of-house and support teams across multiple levels of the organization. The Assistant Culinary Experience Manager reports to the Culinary Experience Manager. CORE RESPONSIBILITIES Lead the daily execution of food preparation and kitchen operations Lead by example in all areas of kitchen execution - including prepping, cooking, and expo - to set the standard for quality, urgency, and professionalism Ensure all food served meets Impact's quality, presentation, and consistency standards Maintain a clean, safe, and organized kitchen that meets all health and safety regulations Manage and oversee prep lists, production schedules, and service flow Assist with scheduling and labour management to align with sales forecasts and budgets Coach, train, and develop kitchen staff; promote a culture of accountability and learning Uphold and reinforce SOPs for food production, inventory, and sanitation Support recruitment and onboarding of kitchen talent; participate in evaluations and progressive discipline where necessary Track and report on kitchen KPIs such as food cost, labour cost, and waste Collaborate with senior leaders and culinary stakeholders on new menu items, recipe development, and production rollouts SKILLS & QUALIFICATIONS Culinary Degree from a recognized Institute or equivalent experience Minimum 3 years of progressive kitchen management experience Proven success managing food and labour costs in a high-volume kitchen Comprehensive knowledge of food production, cost controls, sanitation, and kitchen safety Strong leadership, communication, and organizational skills Experience in training and developing culinary staff Ability to ensure and train on consistency, quality, and plate presentation Flexible availability including weekends and holidays; willingness to work extended hours when needed Commissary or multi-location experience considered an asset Ability to lift over 20 lbs and remain active during long shifts NY FOOD HANDLERS CERTIFICATE IS REQUIRED INCLUSIVITY AT IMPACT Impact Kitchen serves a diverse community and is made stronger by a diverse team. We welcome and encourage applications from individuals of all backgrounds, identities, and experiences. As an Equal Opportunity Employer, our hiring decisions are based solely on business needs, experience, and potential. We do not discriminate based on any classification protected by law. We are committed to accessible hiring practices. If you require accommodation during the recruitment process, please indicate this in your application. Both Impact Kitchen and the applicant share the responsibility to communicate and accommodate reasonably.

A fast growth media company conceived of and for the digital age. Media by definition is about content. This is true online or off. But end users expect more of their content experience online and that is what we sets out to deliver in each of its industry leading sites. In many ways the company is looking to revolutionize how premium content is created, shared and monetized. We first site launched in the early months of 2011. Since then it has proven to be one of the fastest growing content sites ever and THE fastest growing site within our space. We have a best-in-class suite of benefits including, medical, dental, vision, disability, life insurance, tax free commuting benefits and a 401(k) plan. Casual, fun, productive work environment. Job Description The Community Manager is responsible for building and managing relationships with our Culinary Content Network, a roster of 300-plus top bloggers in the food and drink space, and for constantly improving and expanding the CCN, recruiting and positioning new members. The role is part account management, part business development, part "care and feeding" of hundreds of creative personalities who are valued contributors to The Daily Meal. It encompasses a unique blend of tasks that range from crafting and implementing social media campaigns to sourcing blogger content to be featured on The Daily Meal to regular outreach to CCN members. The Culinary Content Network is an exclusive group of first-rate bloggers who write about various aspects of food, drink, and culinary travel. We look to this group for inspiration and for participation in The Daily Meal. CCN members generate engagement and extend reach for the site. In return, we provide a number of resources for members, including social media sharing across our channels, press trip invitations, video featuring, and more. Members collaborate with our editorial team, guest write for The Daily Meal, and maintain an energetic CCN community on Facebook. Core Responsibilities: To function as the frontline community manager by interacting with current members, meeting individual needs, and streamlining opportunities for member participation To recruit new members for the Culinary Content Network via phone, mail merge, online search, and more To drive site traffic via the CCN, increasing The Daily Meal's overall reach Additional Responsibilities: To push member content across The Daily Meal social media channels To work closely with the Sales & Marketing team to execute projects and campaigns for clients with the help of the CCN To work closely with editorial staff to optimize content for the site's channels and for social media To track campaigns and membership reach via Google Analytics and Comscore Qualifications Minimum 1 year of community/account management experience Excellent written and verbal communication and presentation skills Experience developing experiences that drive engagement in social space Intimate familiarity with Facebook, Twitter, Pinterest, Instagram Familiar with Google Analytics Extensive experience with MS Office Entrepreneurial mindset with can-do mentality Ability to operate both analytically and creatively with an eye to detail Ability to develop and maintain effective working relationships with a high degree of professionalism Additional Information All your information will be kept confidential according to EEO guidelines.

Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of “A Passion to Serve,” and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: 2 years of restaurant bar management experience Full Service bar experience A proven track record of achieving results and building a winning team general knowledge of operational procedures and shift positions Experience managing and training hourly team members We can offer you: Training - An in-depth & comprehensive Management Training Program Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role. Want to be part of a team that's more like friends and family than co-workers? O'Charley's Restaurant + Bar is known for offering good food, good times and some of the most awesome job opportunities around. That's because working at O'Charley's puts you in the company of friends and professionals who genuinely enjoy working with one another. In fact, O'Charley's is recognized as best in class by People Report and Chain Leader magazine for our team member referral program. Do you have a Passion to Serve and love to have fun while you work? Now Hiring: Restaurant Bar Manager You will be responsible for restaurant operations including driving and building sales and profitability and will ensure that each guest who walks through the O'Charley's door is highly satisfied with their entire dining experience including excellent service and standards. You will provide direction, training and coaching to team members while understanding and demonstrating O'Charley's standards, policies and procedures, Vision of “A Passion to Serve,” and our Mission of focusing on our guests, each other, our stakeholders and the communities in which we do business. At all times you must demonstrate O'Charley's Values of Respect, Excellence, Communication, Inclusion, Performance and Ethics. We would like for you to have: 2 years of restaurant bar management experience Full Service bar experience A proven track record of achieving results and building a winning team general knowledge of operational procedures and shift positions Experience managing and training hourly team members We can offer you: Training - An in-depth & comprehensive Management Training Program Pay & Benefits - Extremely Competitive Salary and Benefits Package including Medical, Dental, Life, Company-Matched 401k, Short Term and Long Term Disability. Retirement Savings Plan - After 1 year of employment you are eligible to participate in the company's 401(k) plan upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Better quality of life - no late night bar hours! OUR TEAM BRINGS A LOT TO THE TABLE! O'Charley's Restaurant + Bar is an equal opportunity / e-verify employer. Ocharleys is a full service, casual dining restaurant chain. In this Ocharley Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team. Previous bartender manager / bar management experience in a full service restaurant bar environment is preferred for this role.

Role: Catering Manager Company: Luke's Lobster Department: Restaurant (“Shack”) Operations Reports To: Vice President of Restaurant Business Development Luke's Lobster is a renowned seafood brand and a leading national restaurant group with nearly 30 locations, with both fast-casual and full-service lobster roll restaurants. We also operate our own seafood processing facility in Saco, Maine, ensuring our 'Shacks' provide our guests the highest quality, best tasting seafood. Further, we produce branded seafood grocery products as part of our CPG business at grocery stores and other outlets around the country. Role Overview Luke's is looking for a highly motivated individual to act as a Catering Manager for all of our shacks, with a specific focus on our New York market. This person should be a self starter, outgoing, organized, and not afraid to reach out to local businesses over the phone and in person to build our catering sales and relationships. The role will involve a combination of sales building initiatives and on the ground operations, which may include prepping, packing, and delivering catering orders. Key Responsibilities Area 1 - Sales Building Grow catering sales through cold calls and in person visits / menu drops Institute quarterly sales blitzes to drive excitement and engagement with our brand Weekly follow up calls to recent catering clients to ensure that we exceeded their expectations Weekly calls to past customers to keep them informed of new products and maintain strong relationships with our brand Seek out alternate sales channels, such as Doordash and EZCater marketplaces to continue to reach more clients and drive brand awareness. Area 2 - Management / Organization of upcoming orders Work with clients to set up the best menus to fit their needs Communicate order needs / timing with General managers in the market to ensure enough product is prepped and available for orders, and timely execution / delivery of orders. When applicable, work with DoorDash and other delivery vendors to coordinate the pickup and delivery of orders. Area 3 - Preparation and Delivery of orders When appropriate, produce orders on your own. This role will be hands on, and food preparation, cleanliness, and timely production of orders will be expected as needed. Deliver orders when possible to ensure that the product is set up perfectly and to build relationships with clients. Delivering orders will allow you more time to interact with our clients and to foster future business. What Success Looks Like in This Role This role will be a mix of sales driving initiatives and on the ground operational execution. The ideal candidate will be excited to take ownership of and be successful in both of these areas. You will act as a business owner, growing sales through attainment of new clients, and building repeat business through exceptional service and fostering current relationships, as well as ensuring perfect execution of product preparation, delivery, and presentation. The ideal candidate will be self-motivated, a go-getter, and a perfectionist. Balancing priorities will also be essential for the success of this role and the catering department. Qualifications Can commute to Manhattan 5 days per week. 2-5 years of experience working in the food service industry Previous catering experience and/or sales experience necessary NYC DOH Food Safety Certification Self-starter and entrepreneurial spirit both essential Proven track record of balancing and managing priorities Project management experience Client management experience a plus Compensation and Benefits Salary commensurate with experience: expected in the range of $70,000-$75,000 + incentive program Paid vacation, sick days, and holidays Medical, dental, and vision insurance on a national PPO network with company premium contributions Access to an Health Savings Account (HSA) and supplemental insurance policies (Accident Insurance and Hospital Indemnity Insurance) Low-asset fee 401k retirement plan after one month Mobile phone stipend program Paid parental leave Company Amex for approved expenses About Luke's Lobster Luke's Lobster was born out of the dream of Maine native and third-generation lobsterman Luke Holden to bring the quality lobster rolls of his youth to the big city. After meeting business partner Ben Conniff on Craigslist, the two twenty-somethings opened their first lobster shack in a 250 square foot space in NYC's East Village in October 2009. Now over 15 years later, Luke's Lobster brings traceable, sustainable seafood to guests across the globe. Our vision is to be the world's most trusted seafood brand. Our mission is to serve the best seafood because we care for it obsessively from the dock to you, and because we're devoted to serving the whole community of people it touches. We work directly with fishermen to hand pick the best seafood, bring it straight to our own seafood company in Saco, ME and then ship directly to our shacks, grocery partners, and consumers. Cutting out the middleman means better tasting seafood for you to enjoy and a fairer price for our fishermen. At Luke's, our company culture comes first. We are proud and passionate about the work environment we have fostered and are excited to see it continue to grow. We value diversity, creativity, transparency, and open communication from all levels. In 2018, we furthered our commitment to sustainability and socially conscious business practices by becoming a certified B Corporation , reflecting Luke's Lobster's deep devotion to our communities, family of teammates, and the environment. Please visit ******************** for more information. EEO Statement Luke's Lobster provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to any status, including but not limited to race, color, religion, sex, national origin, age, disability or genetics. In addition to federal law requirements, Luke's Lobster complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training. Luke's Lobster expressly prohibits all forms of workplace harassment. Improper interference with the ability of Luke's Lobster employees to perform their job duties may result in discipline up to and including discharge. Essential job functions include standing for sustained periods of time, lifting objects from lower to higher positions, ascending or descending stairs or ladders, and bending, crouching, and reaching to low and high places. Luke's Lobster is a participant of E-Verify.

In order to be considered for this role, after clicking "Apply Now" above and being redirected, you must fully complete the application process on the follow-up screen. Legends Global is the premier partner to the world's greatest live events, venues, and brands. We deliver a fully integrated solution of premium services that keeps our partners front and center through our white-label approach. Our network of 450 venues worldwide, hosting 20,000 events and entertaining 165 million guests each year, is powered by our depth of expertise and level of execution across every component feasibility & consulting, owner's representation, sales, partnerships, hospitality, merchandise, venue management, and content & booking of world-class live events and venues. The Legends Global culture is one of respect, ambitious thinking, collaboration, and bold action. We are committed to building an inclusive workplace where everyone can be authentic, make an impact, and grow their career. Winning is an everyday thing at Legends Global. We have the best team members who understand every win is earned when we come together as one unified team. Sounds like a winning formula for you. Join us! About One World Observatory Positioned at the top of One World Trade Center-the tallest building in the Western Hemisphere-on levels 100, 101, and 102, One World Observatory provides guests with unique, panoramic views of New York City, its most iconic sites, and surrounding waters from 1,250 feet. A customized guest experience complements the seemingly endless views-evoking feelings of the City's signature pride, hope and determination (including special interactive experiences and dining options, plus a sit-down restaurant). In 2016, One World Observatory received awards and recognition from the Concierge Choice Awards (Winner: Tourist Attraction), Themed Entertainment Association (Thea Awards for Outstanding Achievement), TripAdvisor (Top U.S. Trending Summer Attraction), and Lonely Planet (Favorite Online Listing). THE ROLE The Banquet/Catering house-person will assist with event space set-up including furniture placement and equipment distribution based on the specific catering clientele needs for each event. ESSENTIAL DUTES AND RESPONSIBILITIES Assist with event space set-up, including furniture placement and equipment distribution, according to the specific needs of each catering event Move, place, and remove furniture as required for event set-up and breakdown Count, organize, and distribute event equipment such as tables, chairs, rolling bars, china, silverware, glassware, and related items Manage linen storage, distribution, and return, ensuring proper handling and cleanliness Clean and polish all event-related furniture, fixtures, and equipment, including tables, chairs, rolling bars, action stations, glassware, silverware, and china Participate in event breakdown by collecting and returning all furniture, equipment, beverages, linens, and service items to designated areas Retrieve and deliver supplies and equipment from catering storage areas as needed Maintain overall cleanliness and organization of all catering storage and staging areas Attend all mandatory meetings and training sessions Bus tables efficiently during events, maintaining a clean and organized service area Perform all assigned side work as directed by supervisors or management Carry out general cleaning tasks to comply with health, safety, and sanitation standards Perform other related duties as assigned by management or supervisory staff SUPERVISORY RESPONSIBILITIES The role has no supervisory responsibilities QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty with energy and enthusiasm. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodation may be provided to enable individuals with disabilities to perform the essential functions: EDUCATION AND/OR EXPERIENCE High school diploma or equivalent required Previous experience in hospitality, catering, or event operations preferred Experience handling event furniture, equipment, or large-scale room setups is an asset Training or certification in hospitality safety standards (OSHA, ServSafe, or equivalent) preferred SKILLS AND ABILITIES Ability to work long hours and flexible shifts, including mornings, nights, weekends, and holidays Ability to transport items weighing up to 100 lbs. on a continuous basis Ability to work independently or collaboratively in a team environment to set up and execute events Strong willingness and drive to exceed guest expectations Ability to effectively listen and take direction from supervisors and management Excellent knowledge of food and beverage preparation, service standards, guest relations, and etiquette Ability to read and interpret floor plans accurately Knowledge of appropriate table settings, service ware, and event configurations Ability to read, speak, and write in English to effectively communicate with management, coworkers, and guests Must maintain high standards of personal hygiene and a well-groomed appearance Physical stamina to perform tasks requiring full-body movement such as climbing, lifting, balancing, walking, and handling materials Ability to bend, stretch, twist, and reach with arms and legs as required by event operations Ability to use core strength to support physical exertion repeatedly or continuously without fatigue Manual dexterity and coordination to handle, install, position, and move materials efficiently and safely Must be available to remain standing for extended periods of time Practice safe work habits at all times, follow company policies, procedures, and safety regulations, and complete all required safety training COMPENSATION $20/hour + a generous benefits package that includes medical, dental, vision, life and disability insurance, paid vacation, and 401(k) plan WORKING CONDITIONS Location: On Site (One World Observatory, New York City) PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions. NOTE: The essential responsibilities of this position are described under the above headings. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position. Legends Global is an Equal Opportunity/Affirmative Action employer, and encourages Women, Minorities, Individuals with Disabilities, and protected Veterans to apply. VEVRAA Federal Contractor.