Restaurant manager jobs in Florida City, FL - 884 jobs

The Card Cellar is seeking a driven and experienced General Manager to lead our premium collectible card business from the ground up. This is a unique opportunity to be involved in every stage of the process - from pre-opening and store build-out to day-to-day operations - shaping a best-in-class retail and live selling experience. The ideal candidate is passionate about sports cards, TCG, grading, and live breaking, with proven leadership skills and hands-on experience in retail or collectibles. This role will require operational excellence, strategic thinking, and the ability to build strong relationships with vendors, partners, and the collector community. Responsibilities: Pre-Opening Leadership: Coordinate store build-out, including contractors, layout design, display installation, and merchandising plan. Select and implement POS, inventory management, and integrated e-commerce/live selling systems. Develop all operational processes, from product intake to in-store presentation, shipping, and returns. Create the store's operational manual for future team onboarding and training. Operational Management (Post-Opening): Oversee all daily store operations, ensuring premium customer service and sales performance. Manage integrated inventory across physical store, e-commerce, and live selling platforms (Whatnot, Fanatics Live, etc.). Recruit, train, and lead a high-performing sales and event team. Plan and execute events: product launches, in-store activations, and live breaking sessions. Maintain strong vendor and distributor relationships to secure exclusive products and promotional opportunities. Monitor KPIs, generate performance reports, and present strategic recommendations to ownership. Ensure compliance with company policies, safety protocols, and local regulations. Collaborate with marketing to align campaigns, promotions, and social media content with business objectives. Stay ahead of industry trends, grading standards, and collector preferences to keep The Card Cellar competitive. Requirements: Proven experience as a General Manager, Store Manager, or similar leadership role in retail, preferably in collectibles or hobby industry. Deep knowledge of sports cards, TCG, grading services (PSA, BGS, CGC), and live breaking formats. Strong leadership, organizational, and problem-solving skills. Experience implementing operational systems and processes from scratch. Ability to work flexible hours, including evenings and weekends. Proficiency in business reporting, budgeting, and vendor negotiations. English fluency required; Spanish is a plus. Nice to Have: Established relationships within the collectibles industry. Experience hosting or coordinating live breaks and community events. Familiarity with high-end product display and luxury retail environments. Travel Requirements: Occasional travel to conventions, trade shows, and industry events. Compensation: Competitive, based on experience. How to apply: Interested candidates should submit a resume and brief cover letter detailing their experience in collectibles, live breaking, and retail operations to ************************** Please include examples of past projects where you've successfully launched or managed retail operations.

Rich Entertainment Group (REG) operates a vast and dynamic collection of entertainment businesses dedicated to bringing friends and families together through unique and memorable experiences. Our love of food is reflected in our many dining and hospitality operations, including WNY's preferred caterer, Rich's Catering & Special Events; your source for incredible wedding cakes and desserts for all occasions; and our collection of restaurants in Islamorada, FA, Kaiyo Grill & Sushi and Green Turtle Inn. We operate three minor league baseball teams, including the Buffalo Bisons, where we combine our passion for sports, entertainment and delicious food to create an affordable family experience at the ballpark. Celebrating WNY's picturesque waterfront, we manage Canalside and Outer Harbor, which host a variety of arts, cultural, entertainment and fitness activities. The Travel Team, our esteemed full-service travel provider, delivers exceptional travel experiences to corporate, group and leisure customers around the world. The many entities of REG are owned by Rich's, a family-owned food company working in 100 locations globally with annual sales exceeding $4 billion. To learn more, visit ******************************* Purpose Statement This food service professional will have overall responsibility for managing the operation of Kaiyo Grill & Sushi to maximize profitability, ensuring superior service, product quality and driving brand and value initiatives, restaurant performance, guest satisfaction and the development of associates. Key Accountabilities and Outcomes * Assist in development of P&L's annually along with a business plan for restaurant operation * Manage business within its projected financials * Manage day to day operations and assignments of the restaurant. Plan and organize work, communicate goals, schedule / assign work. Comply with and advise staff of formal policies and procedures, identity options and resolve issues. Initiate salary, disciplinary or other staff-related actions in accordance with company rules and policies. Alert corporate office of serious issues. * Ensure that quality standards are met in all areas of the restaurant as it relates to food, customer service, appearance of staff, appearance and cleanliness of restaurant; establish and maintain preventative maintenance programs to protect the physical assets of the restaurant and associates. Achieve productivity and quality goals. * Hire and train within corporate guidelines * Responsible for independent decision making in all aspects of the business * Establish performance goals for associates and provide regular feedback. Develop a succession plan to ensure adequate future bench strength. Ensure all associates are properly trained and have the tools and equipment needed to effectively carry out their job functions. * Develop and maintain marketing plan to ensure the growth of the restaurant. Market and grow the restaurant catering business. * Have restaurant presence during the peak hours, working closely with the Chef and the customer to ensure excellence of service. * Partner with Sales and Marketing Manager to maximize social media and online presence. * Partner with management to maintain equipment and infrastructure of the restaurant to ensure excellent customer experience. * Ensure a safe and secure environment for guest and associates. Achieve established safety and health department compliance goals. Comply with all standards and inspection requirements. Knowledge, Skills, and Experience * 6 years in foodservice/catering industry to include 2 years in a supervisory/assistant manager position OR Bachelor's degree with 4 years in foodservice/catering industry to include 2 year in a supervisory/assistant manager position or equivalent experience * Knowledge of Rich's product offerings as well as that of its subsidiaries * Solid business/general accounting skills * Flexible, adapts to change well * Self-directed with strong verbal and organizational skills; personable * Demonstrated leadership and mentoring skills * Marketing and sales skills, college education preferred #LI-BE2 indeed # COMPENSATION In accordance with state law, the rate or range provided is Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), reasonable estimate of the base compensation for this role. The actual amount may be higher or lower, based on non-discriminatory factors such as experience, knowledge, skills, abilities, shift differential, and location. Annual Range/Hourly Rate $52,800.00 - $79,200.00 Rich Products Corporation, its subsidiaries and affiliates ("Rich's"), are committed to a policy of Equal Employment Opportunity, standing up for fairness and maintaining a culture of belonging, to provide an exceptional experience for all. We will not discriminate against an applicant or employee on the basis of race, color, religion, sex, national origin, disability, military or veteran status, or any other Federal or State legally protected classes. The information collected by this application is solely to determine suitability for employment, verify identity, and maintain employment statistics on applicants. Applicants with disabilities may be entitled to reasonable accommodation under the Americans with Disabilities Act and certain state or local laws. A reasonable accommodation is a change in the way things are normally done which will ensure an equal employment opportunity without imposing undue hardship on Rich's. Please contact Rich's Associate Experience Network at *************** if you need assistance completing this application or to otherwise participate in the application process. BRINGING YOUR BEST SELF TO WORK. As a family-owned company, caring for our associates-their whole selves-is a top priority. That's why we provide benefits and tools to help our people balance the integration of work and life: * Competitive compensation * Health & financial benefits * Paid time off * Parental leave * Family planning support * Flexible work policy * Associate resource groups * Volunteering & community impact opportunities * Holiday gatherings * In-house taste tests (we are a food company after all)! It's all part of how we support our family of associates. Because in the company of family, all things are possible. MEET RICH'S. Rich's, also known as Rich Products Corporation, is a family-owned food company dedicated to inspiring possibilities. From cakes and icings to pizza, appetizers and specialty toppings, our products are used in homes, restaurants and bakeries around the world. Beyond great food, our customers also gain insights to help them stay competitive, no matter their size. Our portfolio includes creative solutions geared at helping food industry professionals compete in foodservice, retail, in-store bakery, deli, and prepared foods, among others. Working in 100 locations globally, with annual sales exceeding $3.8 billion, Rich's is a global leader with a focus on everything that family makes possible. Rich's-Infinite Possibilities. One Family. Nearest Major Market: Key West Job Segment: Marketing Manager, Manager, Marketing, Management

Job Description The Director of Food and Nutrition is responsible for overseeing the operational, financial, and client service aspects of food and nutrition services within a healthcare and multi-retail environment. This role requires a focus on standardization, patient satisfaction, financial management, and leadership. Key Responsibilities: Standardize operating procedures related to expense management and operations for patient foodservice. Manage large-scale food operations in both a healthcare setting and multi-retail environment. Drive client engagement and patient satisfaction through effective service delivery. Demonstrate strong financial acumen with success in handling the contract. Participate in department budget reviews with the SR VP of Operations to identify areas for improvement. Keep the SR VP informed of issues impacting program costs, service capabilities, effectiveness, and efficiencies, including issues identified during Performance Improvement audits. Present findings and recommendations for improvement. Meet with direct reports and support staff to review goals/objectives, address issues, and encourage open dialogue for process improvements. Review goals/objectives for the subsequent fiscal year. Coach, counsel, interview, hire, train, appraise, and supervise staff, handling disciplinary actions as needed. Conduct meetings, huddles, and unit meetings to keep staff informed on key issues. Ensure all HR processes and client requests are completed by deadlines. Hold direct reports accountable for following Lemontree Healthcare and GRMC policies and procedures. Maintain positive relationships with C-suite personnel, medical professionals, and vendors. Ensure ongoing, effective quality improvement programs within the department, including food safety, sanitation, infection control, and foodborne illness management. Oversee patient foodservice operations, ensuring tray assembly, delivery, and patient services are compliant, optimal, and efficient for high patient satisfaction. Partner with dieticians and clinical managers to assess patient acuity and adapt foodservice plans. Manage cafeteria operations and create events to promote sales and growth in the retail area. Attend hospital meetings as required. Demonstrate knowledge of HACCP guidelines and enforce compliance. Maintain a safe working environment and minimize/eliminate workers' compensation claims by following safe working procedures. Perform additional duties and responsibilities as assigned by the SR VP or client. Qualifications & Requirements: Education: Bachelor's degree or Associate's degree with equivalent work experience. Management Experience: 7+ years in management roles. Functional Experience: Knowledgeable in regulatory and sanitation practices within the foodservice industry. Certifications/Licenses: ServSafe certification and OSHA General Industry Training required. Benefits Dental insurance Vision insurance Health Insurance 401k Paid time-off Paid holidays Referral program Lemontree Healthcare policy is to provide equal employment opportunity to all qualified applicants and employees regardless of their race, color, religion, sex, age, national origin, disability, sexual orientation, gender identity or expression, marital status, genetic information, veteran status, status as a special disabled veteran, or any other protected criteria as established by federal, state, or local laws. Employment decisions at Lemontree are based solely upon relevant criteria, including an individual's capabilities, qualifications, training, experience, and suitability.

The role of the Banquet Manager is to achieve hotel and banquet revenue, profit and guest satisfaction goals by overseeing banquet operations. Effectively monitor the daily operations of the Banquet Department, including providing support and guidance to banquet associates to ensure a successful and effective operation, ending with a positive guest experience. Ensure that LQA and Hotel standards are maintained regarding banquet operations and guest service. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S). Responsibilities Manage, oversee and monitor banquet operations: Coordinate banquet captains, supervisors and servers for superior coverage of each and every event. Attend and participate in daily BEO meetings. Coordinate the set-up of each function by verifying desired services and menu in advance with other departments as needed. Conduct function review with guest prior to event; adjust specifications as necessary and follow up to insure all details are correct. Synchronize timing of banquet activities by verifying details with kitchen management and staff. Manage food and beverage service provided during banquets and meetings; ensure the quality of food and beverage products served. Complete purchase orders for specific banquet items and maintain inventory of banquet equipment and supplies. Help coordinate regular inventories. Monitor meeting room usage and suggest changes when appropriate to minimize overhead and maximize revenues. Inspect meeting space on an on-going basis and take appropriate steps to ensure facilities are of the highest cleanliness and in good repair at all times. Ensure satisfaction of banquet guests by supervising and coordinating banquet associates: Review, adjust and approve associate schedules in accordance with staffing requirements of each function; communicate details of functions to associates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Ensure banquet space is set up in accordance with guest specifications by supervising set-up staff and inspecting room comfort, lighting and temperature prior to event. Communicate performance expectations and provide associates with on-going feedback. Lead monthly departmental staff meetings. Develop and implement strategies and practices which support associate engagement: Manage the recruitment process, ensuring selection of qualified candidates. Provide associates with orientation and training needed to understand expectations and perform job responsibilities effectively. Communicate performance expectations and provide associates with on-going feedback. Provide associates with coaching and counseling as needed to achieve performance objectives. Create guest satisfaction by providing associates with the training and resources they need to maximize associates engagement and deliver exceptional service and teamwork: Communicate and reinforce the vision for exceptional service to associates. Ensure that associates provide genuine hospitality and foster a teamwork environment. Seek guest feedback, review management reports, and develop strategies to improve department and hotel services. Maintain solid and open communications with all hotel operating departments. Ensure adherence to function space policies and all codes and regulations. Maintain up-to-date information on program and food and beverage events. Follow Standard Operating Procedures (SOPs) as outlined in the Biltmore SOPs. Requirements Experience and Education Required Education High School diploma is required. Associates degree is preferred Experience Minimum three years' progressive related experience required Previous Supervisory Experience Over a Similar-Sized Banquet Operation Preferred. Previous Food & Beverage Experience Helpful. Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Think clearly, remaining calm and resolving problems using good judgment. Follow directions thoroughly. Understand guest's service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Work long hours to include day and night shifts. Physical Demands Work indoors and outdoors. Work in a fast paced environment that requires lots of walking on multiple surfaces. Flexible to work weekends and Holidays as required. Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Guest Focused Anticipates guests' needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language, and eye contact) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Strategic Thinking Able to look at the “big-picture”, focused on tactical aspects of the job, with emphasis on schedule and quality; Sets and achieves high standards for self and others; task-focused. Leadership Confident, independent with a heightened sense of urgency; purposeful, directed at accomplishing task quickly; handles associates and others with confidence and determination; follows up closely to ensure standards are met in an efficient manner; able to delegate tasks to others easily; process-oriented; collaborates well with others. Organizational Support Sets and achieves company standards for self and for others with an emphasis on schedule and quality; supports organization's goals and values. Dedication Confident with a competitive drive; demands high quality; organized and results oriented; able to take on a wide variety of activities requiring rapid shifts in priorities; reacts well under pressure; reacts and adjusts quickly to changing conditions and come up, possessing concrete ideas for dealing with them. Licenses or Certifications N/A Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

MFG is hiring a passionate, driven hospitality leader to maintain the highest standards of hospitality! RESPONSIBILITIES: Work under the direction of the General Manager to manage daily operations of upscale dining restaurant Schedule and appoint tasks and responsibilities to staff as directed by the GM Ensure policies are upheld Offer and inspire exemplary guest service Other responsibilities to ensure ease of operations REQUIREMENTS: Minimum 1-3 years in a management role in the Restaurant/Hospitality Industry Bachelor's degree in Hospitality Management, Business, or related field preferred Culinary certificate or comparable experience working in culinary roles preferred Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high-performing team and implementing new systems, policies, and procedures strongly preferred Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team! Must exemplify the highest standards in honesty, integrity, humility and leadership BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

Job Description SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Director of Food & Beverage. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more”….. Responsible for coordinating, supervising, and directing all aspects of the Front of the House F&B operations while maintaining profitable, high-quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality and guest satisfaction consistently high. RESPONSIBILITIES AND AUTHORITIES: Approach all encounters with guests and team members in a friendly, service-oriented manner. Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel. Maintain high standards of personal appearance and grooming, which includes proper dress and when working. Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations. Be visible and interact with guests and team members to provide consistently high levels of quality service. SPECIFIC DUTIES Develop short-term financial and operational plans for the F&B Front of the house venues, which support the overall objectives of the F&B Front of the House operations of the hotel. Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling. Ensure F&B Operations adheres to all standards as determined by brand. Conduct daily pre-shift meetings to inform staff of events, reviews daily specials. Review performance evaluations, recognize team members for outstanding services. Coach, counsel, and discipline team members when necessary. Monitor performance of the F&B Operations through analysis of guest feedback and financial reports; initiate corrective action, as necessary. Inspect F&B Operations daily to ensure high quality guest service, cleanliness of all outlets and ensure that side work duties are completed. Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass, and Silverware. Create programs to increase sales through team member incentive plans and programs to increase guest satisfaction. Maintain open lines of communication with all team members and departments. Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers. Aggressively recruit and staff department using company hiring standards (i.e., screening forms, evaluations, and team interviews). Conduct training classes regarding safety, security, department procedures and service guidelines. Fulfill Manager-On-Duty shifts. Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws. Encourage openness, problem solving and positive communications between team members by conducting productive monthly meetings. Ensure all new team members attend new hire orientation. Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training. Understand, implement, and monitor all sales promotions and encourage feedback from team members. Prepare and submit all required reports in a timely manner. Know and maintain safety and sanitation standards to provide team members and guests with a safe environment. Ensure compliance of all local liquor laws and sanitation/safety regulations. Assist in menu planning and preparation. Ensure daily and weekly cleaning schedule and side work is maintained. Assist with administrative duties such as budget process, P&L critique, forecast and payroll. Provide responsible service of alcoholic beverages. Ensure all team members review and successfully complete alcohol awareness certification program and Food handler safety training, as required by state. Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store, and maintain security of liquor inventories. Ensure F&B equipment is well maintained by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately. Assist Beverage Manager in control of beverage cost and adhere to brand specific standards. Perform other duties as requested by management. Attend meetings/training as required by management. REQUIREMENTS: High School diploma or GED certificate required, and equivalent work experience. Minimum five (5) years of experience as Director of Food & Beverage or similar role. Previous department managerial experience in a hotel environment preferred. Must be able to stay on your feet for 8 hours plus Must work well in stressful, high-pressure situations and environments. Must be able to evaluate and select among alternative courses of action quickly and accurately. Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. Must be able to prioritize departmental functions to meet due dates and deadlines. Must be able to work with and understand financial information and data, and basic arithmetic function Must be able to convey information and ideas clearly with strong oral and written communication skills. Must maintain complete confidentiality in regards to team member relations and any access to sensitive information or data. Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines. Must be able to work with and understand financial information and data, and basic mathematical functions. Knowledge: Must have strong computer skills and financial knowledge required. Certifications: Manager Alcohol awareness certification and Manager Food Service permit as required by local or state government agency. Other certification as required by hotel. ABOUT ARLO WYNWOOD Known for its colorful murals, art deco, hip vibe, and Miami's best nightlife scene, Wynwood is the city's most vibrant district and will be home to Arlo Hotels' next property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world's best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and “beer garden”, a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness rom, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood will have interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior facade which will feature graffiti and artwork by local Miami-based artists. BENEFITS Complimentary Parking 401k Match Paid Holidays Paid Time Off Medical, Dental, Vision insurance Free Meals Tuition Reimbursement Training & Development Great opportunities for career growth. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job Description Director of Food & Beverage - PS MIA Who We Are PS is a luxury hospitality company that builds and operates private terminals for commercial flights. PS currently operates at Los Angeles International Airport and Hartsfield-Jackson Atlanta International Airport and is developing new terminals at Dallas Fort Worth International Airport and Miami International Airport. Far removed from the chaos of the surrounding airport and just steps away from the airfield, PS offers the ease, privacy, and security of the private flight experience for commercial travel. With unprecedented access, PS has the only private partnership with both TSA and Customs and Border Protection, our guests move seamlessly through arrivals and departures. A team of expert Agents works behind the scenes to choreograph every step of the pre- or post-flight experience. Sail through our private, line-free TSA screening, access dedicated customs and immigration services on arrival, and relax as our trained drivers escort you across the airfield directly to/from your aircraft. All without stepping inside the Airport. Guests also enjoy private suites, chef-prepared food, spa services, and more, all while our Control Room coordinates with government, security, and airline officials to ensure the utmost efficiency, safety, and privacy. Waiting in lines, maneuvering through crowds, and handling unwieldy luggage are things of the past at PS. So is the airport experience you've come to know. PS is a new alternative to commercial air travel, with unwavering service, seamless access, and inspired experience. Are you ready to be a part of something truly extraordinary? We're defining a new category in luxury hospitality and are excited to introduce the PS experience at MIA in 2026. We're building a team of passionate, driven hospitality professionals who're excited to shape the future of luxury travel. The Role: Director of Food & Beverage - PS MIA This is a role for a leadership position at PS MIA. The Director of Food & Beverage will lead the Food & Beverage department to ensure flawless execution of all PS service and brand standards. This position reports to the Managing Director PS MIA. Responsibilities & Expectations Provide strategic leadership and direction to the F&B Manager, Bar Supervisors, and kitchen team, ensuring the consistent implementation of food and beverage standards, service excellence, cleanliness, and alignment with PS brand standards across all F&B operations. Provide strategic leadership with full P&L ownership, driving business growth, operational excellence, and long-term value creation. Develop, coach, and empower a team of hospitality professionals to challenge the status quo. Interview, select, train, supervise, coach, and discipline the staff for efficient operation. Interacting with guests to get feedback on product quality and service levels. Handle guest requests/complaints. Lead the team in the development and creation of signature handcrafted cocktails, ensuring innovation, consistency, and alignment with brand standards. Maintain the POS system and update product pricing. Work together with the Managing Director and the Corporate Food and Beverage Director to organize special events. Maintain communication with all employees to ensure customer service needs are met. Move throughout PS; Salon and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Proactively identify areas of opportunity to set and maintain consistent property and company standards. Clearly describe, assign, and delegate responsibility for the operation. Develop, implement, and monitor schedules. Effectively manage payroll to meet the needs of the business. Ensure par stock levels are maintained. Champion training and learning and development programs in partnership with Training and HR departments. Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws. Lead and support the development of Standard Operating Procedures (SOPs) for all F&B activities. Be a champion of our company values. Requirements At least 5 years of senior management experience with multiple ancillary departments. Strong understanding of operational and financial aspects of F&B service. Excellent communication and interpersonal skills. Ability to lead and develop high-performing teams. Passion for guest service and innovation in food and beverage offerings. Demonstrates a friendly and outgoing personality with a positive attitude. Ability to effectively manage multiple tasks in a fast-paced environment. Strong organizational skills with the ability to prioritize and manage time efficiently. Willingness to maintain a flexible work schedule, including weekends. Full-Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability. 401K retirement plan with company matching. Health and Dependent care FSA and HSA with company matching. Merit-based raises and bonuses. Unlimited PTO. Monthly health & wellness and cell phone reimbursement. Paid training. Parental benefits 100% paid for up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities. This is a full-time, exempt position. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

Job Title: Director of Food and Beverage Department: Food & Beverage Reports To: General Manager FLSA Status: Exempt The Food & Beverage Director is responsible for leading our food & beverage offerings including banqueting. Developing and implementing programs and offerings that are attractive, inviting, cost-effective, efficient, and meet the needs of our guests and staff. Develops and monitors the budget, forecasts, payroll, and legal aspects of the food and beverage department. Directly supervises the Executive Chef, Banquet Manager, and managers of all other outlets such as the snack bar. RESPONSIBILITIES: Ensure that all standard operating procedures for revenue and cost control are in place and consistently utilized. Develop and manage budgets, forecast revenues and expenses, and generate financial reports. Manage outside contractors and vendors. Responsible for negotiating all contracts. Monitor, analyze, and control food and beverage costs and expenditures. Implement strategies to optimize profitability while maintaining quality. Develop and implement policies and procedures for food and beverage departments. Help develop an exciting beverage program including wine lists and bottle/beverage sales promotions. Work closely with kitchen management to create innovative menus for all outlets and banquets. Ensure excellent food and beverage experience for our guests. Regularly gather feedback to refine offerings. Maintain appearance, upkeep and cleanliness of all food and beverage equipment and facilities. Ensure all operations adhere to health and safety, and legal standards including sanitation, energy management, preventive maintenance, etc. Maintain records of all inspections. Conducts meetings with management team to ensure continuous improvement to quality and consistency. Ensure all related permits, testing, employee training, certificates and legal documents are kept up to date. Ensure the F&B POS system is implemented and fully utilized. Hire, train and supervise subordinates. Manage a team of professionals including setting objectives, standards, guidelines, policies and schedules and payroll. QUALIFICATIONS: 5-7 years of experience in a food and beverage management role. A robust knowledge of food and beverage offerings and current market trends Ability to manage financial statements, cost control and develop and manage a budget. Experience with pre-opening preferred. Strong leadership skills, including the ability to manage a team and outside contractors. Ability to work flexible hours, including evenings and weekends. Strong computer skills, including knowledge of Microsoft Office and Food and Beverage POS systems. EDUCATION: A bachelor s degree in hospitality management or food and Beverage Management or equivalent experience. LANGUAGE SKILLS: Excellent verbal and written communication skills in English and Spanish (preferred) REASONING ABILITY: Strong problem-solving skills and attention to detail. 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 accommodations may be made to enable individuals with disabilities to perform the essential functions. WORK ENVIRONMENT: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job is primarily performed in an office environment with a moderate noise level. While performing the duties of this job, the employee is required to frequently inspect inside and outside areas of the property location and may be exposed to on-going construction and various weather conditions. The noise level in the work environment may range from moderate to loud. The above job description describes the primary duties and qualifications for this position. The company reserves the right to modify, add or remove duties other duties as necessary. This candidate for this position is an at-will employee and subject to termination with or without cause or notice.

Director of Food & Beverage - PS MIA Who We Are PS is a luxury hospitality company that builds and operates private terminals for commercial flights. PS currently operates at Los Angeles International Airport and Hartsfield-Jackson Atlanta International Airport and is developing new terminals at Dallas Fort Worth International Airport and Miami International Airport. Far removed from the chaos of the surrounding airport and just steps away from the airfield, PS offers the ease, privacy, and security of the private flight experience for commercial travel. With unprecedented access, PS has the only private partnership with both TSA and Customs and Border Protection, our guests move seamlessly through arrivals and departures. A team of expert Agents works behind the scenes to choreograph every step of the pre- or post-flight experience. Sail through our private, line-free TSA screening, access dedicated customs and immigration services on arrival, and relax as our trained drivers escort you across the airfield directly to/from your aircraft. All without stepping inside the Airport. Guests also enjoy private suites, chef-prepared food, spa services, and more, all while our Control Room coordinates with government, security, and airline officials to ensure the utmost efficiency, safety, and privacy. Waiting in lines, maneuvering through crowds, and handling unwieldy luggage are things of the past at PS. So is the airport experience you've come to know. PS is a new alternative to commercial air travel, with unwavering service, seamless access, and inspired experience. Are you ready to be a part of something truly extraordinary? We're defining a new category in luxury hospitality and are excited to introduce the PS experience at MIA in 2026. We're building a team of passionate, driven hospitality professionals who're excited to shape the future of luxury travel. The Role: Director of Food & Beverage - PS MIA This is a role for a leadership position at PS MIA. The Director of Food & Beverage will lead the Food & Beverage department to ensure flawless execution of all PS service and brand standards. This position reports to the Managing Director PS MIA. Responsibilities & Expectations Provide strategic leadership and direction to the F&B Manager, Bar Supervisors, and kitchen team, ensuring the consistent implementation of food and beverage standards, service excellence, cleanliness, and alignment with PS brand standards across all F&B operations. Provide strategic leadership with full P&L ownership, driving business growth, operational excellence, and long-term value creation. Develop, coach, and empower a team of hospitality professionals to challenge the status quo. Interview, select, train, supervise, coach, and discipline the staff for efficient operation. Interacting with guests to get feedback on product quality and service levels. Handle guest requests/complaints. Lead the team in the development and creation of signature handcrafted cocktails, ensuring innovation, consistency, and alignment with brand standards. Maintain the POS system and update product pricing. Work together with the Managing Director and the Corporate Food and Beverage Director to organize special events. Maintain communication with all employees to ensure customer service needs are met. Move throughout PS; Salon and kitchen areas to visually monitor and take action to ensure food quality and service standards are met. Proactively identify areas of opportunity to set and maintain consistent property and company standards. Clearly describe, assign, and delegate responsibility for the operation. Develop, implement, and monitor schedules. Effectively manage payroll to meet the needs of the business. Ensure par stock levels are maintained. Champion training and learning and development programs in partnership with Training and HR departments. Oversee divisional matters as they relate to federal, state, and local employment and civil rights laws. Lead and support the development of Standard Operating Procedures (SOPs) for all F&B activities. Be a champion of our company values. Requirements At least 5 years of senior management experience with multiple ancillary departments. Strong understanding of operational and financial aspects of F&B service. Excellent communication and interpersonal skills. Ability to lead and develop high-performing teams. Passion for guest service and innovation in food and beverage offerings. Demonstrates a friendly and outgoing personality with a positive attitude. Ability to effectively manage multiple tasks in a fast-paced environment. Strong organizational skills with the ability to prioritize and manage time efficiently. Willingness to maintain a flexible work schedule, including weekends. Full-Time Employee Benefits Employee benefits include medical, dental, vision, life insurance, long-term and short-term disability. 401K retirement plan with company matching. Health and Dependent care FSA and HSA with company matching. Merit-based raises and bonuses. Unlimited PTO. Monthly health & wellness and cell phone reimbursement. Paid training. Parental benefits 100% paid for up to 6 weeks. Friends & Family Discounted PS Use. Tuition Reimbursement. A great career path with promotion opportunities. This is a full-time, exempt position. PS is an equal-opportunity employer. We believe in hiring a diverse workforce and sustaining an inclusive, people-first culture. We are committed to non-discrimination on any protected basis. PS considers for employment qualified applicants with criminal histories consistent with applicable federal, state, and local law.

SUMMARY DESCRIPTION: Arlo Hotels an independent lifestyle hotel is now actively seeking a dynamic Director of Food & Beverage. Are you someone who is passionate about people, driven by purpose, and clever in your approach? If so, keep on reading!! Here at Arlo we strive to create a sense of awe that leaves those we touch wanting more"….. Responsible for coordinating, supervising, and directing all aspects of the Front of the House F&B operations while maintaining profitable, high-quality products and service levels. The Director of Food & Beverage is expected to market ideas to promote business, reduce team member turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality and guest satisfaction consistently high. RESPONSIBILITIES AND AUTHORITIES: * Approach all encounters with guests and team members in a friendly, service-oriented manner. * Maintain regular attendance in compliance with Arlo Hotel standards, as required by scheduling, which will vary according to the needs of the hotel. * Maintain high standards of personal appearance and grooming, which includes proper dress and when working. * Always comply with Arlo Hotels standards and regulations to encourage safe and efficient hotel operations. * Be visible and interact with guests and team members to provide consistently high levels of quality service. SPECIFIC DUTIES * Develop short-term financial and operational plans for the F&B Front of the house venues, which support the overall objectives of the F&B Front of the House operations of the hotel. * Schedule team members at proper staffing levels; watch labor cost daily to ensure efficiency in scheduling. * Ensure F&B Operations adheres to all standards as determined by brand. * Conduct daily pre-shift meetings to inform staff of events, reviews daily specials. * Review performance evaluations, recognize team members for outstanding services. * Coach, counsel, and discipline team members when necessary. * Monitor performance of the F&B Operations through analysis of guest feedback and financial reports; initiate corrective action, as necessary. * Inspect F&B Operations daily to ensure high quality guest service, cleanliness of all outlets and ensure that side work duties are completed. * Participate in monthly inventories. Initiate programs to reduce breakage and loss in China, Glass, and Silverware. * Create programs to increase sales through team member incentive plans and programs to increase guest satisfaction. * Maintain open lines of communication with all team members and departments. * Respond quickly to guest requests in a friendly manner. Follow up to ensure guest satisfaction. Communicate requests and complaints with other F&B managers. * Aggressively recruit and staff department using company hiring standards (i.e., screening forms, evaluations, and team interviews). * Conduct training classes regarding safety, security, department procedures and service guidelines. * Fulfill Manager-On-Duty shifts. * Ensure hotel is in compliance with all federal, state and local laws, including OSHA, EEOC, Wage Hour and Health laws. * Encourage openness, problem solving and positive communications between team members by conducting productive monthly meetings. * Ensure all new team members attend new hire orientation. * Ensure ongoing training of team members by developing/maintaining structured training schedule and daily training. * Understand, implement, and monitor all sales promotions and encourage feedback from team members. * Prepare and submit all required reports in a timely manner. * Know and maintain safety and sanitation standards to provide team members and guests with a safe environment. * Ensure compliance of all local liquor laws and sanitation/safety regulations. * Assist in menu planning and preparation. * Ensure daily and weekly cleaning schedule and side work is maintained. * Assist with administrative duties such as budget process, P&L critique, forecast and payroll. * Provide responsible service of alcoholic beverages. * Ensure all team members review and successfully complete alcohol awareness certification program and Food handler safety training, as required by state. * Understand procedure for month end inventory, maintenance of perpetual log and bar pars. Order alcohol, receive, store, and maintain security of liquor inventories. * Ensure F&B equipment is well maintained by completing equipment checklist and work order procedures and conducting weekly inspections. Inform Engineering of any broken equipment immediately. * Assist Beverage Manager in control of beverage cost and adhere to brand specific standards. * Perform other duties as requested by management. * Attend meetings/training as required by management. REQUIREMENTS: * High School diploma or GED certificate required, and equivalent work experience. * Minimum five (5) years of experience as Director of Food & Beverage or similar role. Previous department managerial experience in a hotel environment preferred. * Must be able to stay on your feet for 8 hours plus * Must work well in stressful, high-pressure situations and environments. * Must be able to evaluate and select among alternative courses of action quickly and accurately. * Must be effective in handling problems in the workplace, including anticipating, preventing, identifying, and solving problems as necessary. * Must be effective at listening to, understanding and clarifying concerns and issues raised by team members and guests. * Must have the ability to assimilate complex information, data, etc. from disparate sources and consider adjust or modify to meet the constraints of a particular need. * Must be able to prioritize departmental functions to meet due dates and deadlines. * Must be able to work with and understand financial information and data, and basic arithmetic function * Must be able to convey information and ideas clearly with strong oral and written communication skills. * Must maintain complete confidentiality in regards to team member relations and any access to sensitive information or data. * Must have strong attention to detail, ability to prioritize departmental functions to meet due dates and deadlines. * Must be able to work with and understand financial information and data, and basic mathematical functions. Knowledge: * Must have strong computer skills and financial knowledge required. Certifications: * Manager Alcohol awareness certification and Manager Food Service permit as required by local or state government agency. * Other certification as required by hotel. ABOUT ARLO WYNWOOD Known for its colorful murals, art deco, hip vibe, and Miami's best nightlife scene, Wynwood is the city's most vibrant district and will be home to Arlo Hotels' next property. Hopeful street artists come from near and far to tag their names on the walls of Wynwood; to stand alongside some of the world's best-known street artists. The surrounding streets of Wynwood feature warehouses that have been converted to art galleries, restaurants, late-night bars, artisan shops, and boutique clothing stores. Just 20 minutes from South Beach, Wynwood offers the ideal Miami urban escape. Launching its fifth hotel in the portfolio, Arlo continues to break ground, literally and figuratively, with the first hotel in the Wynwood district. The 217-room property, located at 2217 NW Miami Court, opened in November 2022. The hotel consists of 9 floors including a Penthouse suite, a spectacular rooftop pool with an outdoor bar, lounge chairs and four cabanas serving 360 views. The ground floor consists of a lobby lounge, retail shelves, grab and go bodega, as well as full-serviced counter lobby bar and restaurant with indoor/outdoor seating. There will be a separate entertainment area, located on the northeast side of the property. The 3rd floor plays host to an outdoor courtyard with a bar and "beer garden", a gallery space that concerts into two flex spaces, a game room which can be converted into a private room, interior bar with lounge spaces, a fitness rom, exterior yoga deck, and a hospitality suite. To bring the art vibes of Wynwood to the property, Arlo Wynwood will have interior artwork in collaboration with Indie Walls (an art curator of new and upcoming local artists) and an exterior facade which will feature graffiti and artwork by local Miami-based artists. BENEFITS * Complimentary Parking * 401k Match * Paid Holidays * Paid Time Off * Medical, Dental, Vision insurance * Free Meals * Tuition Reimbursement * Training & Development * Great opportunities for career growth. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state, or local laws.

Job DescriptionLa Terrazza Nicabanos is South Beach's newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event. About the Role As Bar Manager, you will be responsible for the full bar operation: from designing a world-class beverage menu and training the team, to managing stock and working closely with vendors. You'll act as both a host and a curator-introducing guests to high-end spirits, especially rare whiskeys and tequilas, while ensuring service excellence and operational precision. Key ResponsibilitiesSpirits Program & Guest Experience Curate and evolve a luxury spirits list with a strong emphasis on whiskey, bourbon, scotch, and tequila Develop signature cocktails and pairings tailored to complement the cigar selection Engage guests with rich knowledge of spirits, recommending pours, flights, and pairings Host private tastings, education events, and VIP spirit-focused experiences Stay current on global trends, releases, and rare bottle sourcing opportunities Team Leadership Train and mentor bartenders in luxury service standards and spirits education Lead by example on the floor, supporting the team during service Foster a service culture that aligns with Nicabanos' standards of excellence Enforce cleanliness, bar prep, presentation, and service timing Ordering, Inventory & Vendor Management Manage all ordering and inventory for spirits, mixers, glassware, and supplies Maintain proper par levels, ensure product rotation, and minimize waste Build strong vendor relationships and negotiate pricing or exclusive allocations Conduct regular inventory counts and track COGs (cost of goods sold) Ensure full compliance with all health, alcohol service, and tobacco-related regulations Qualifications 4-6 years of bar or beverage leadership in luxury hospitality (cigar lounges, fine dining, luxury hotels) Advanced knowledge and certification preferred in whiskey, bourbon, and tequila (e.g., Stave & Thief, WSET Spirits, CRT for tequila, etc.) Experience with premium tequila and agave-based spirits highly valued Strong inventory control, ordering systems, and vendor negotiation experience Proven ability to manage a team, coordinate bar operations, and lead service excellence Familiarity with cigar pairing and lounge culture a strong plus Excellent floor presence, communication, and guest service instincts POS and back-end reporting experience (e.g., Toast, xtrachef, etc.) Bilingual English/Spanish preferred Compensation & Benefits Hourly + tips Growth opportunities Dining benefits Employee meals Powered by JazzHR 6I9W32YoTy

Job Description RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Nightlife Lounge Manager is responsible for lounge operations on MILA's 2nd Floor. This role reports directly into the GM. RESPONSIBILITIES: Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team. Manage and train the lounge team on beverage services, and upselling of spirits and bottle service Ensure Occupational Safety and health Act, local health and safety codes, and company safety and security policy are met. Control Profit & Loss (i.e., Budget attainment) by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. Recruit, interview, and hire team FOH; conduct performance review, take discipline action, motivate, and train. Ensure maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standard. Ensure food quality and 100% customer satisfaction for fine dining restaurant. Ensure complete and timely execution of corporate & marketing programs. Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team. Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Work in collaboration with Human Resources, Payroll, and other Corporate Departments. Requirements/Qualifications: A minimum of 3+ years previous experience as a Nightlife Lounge Manager or AGM in a fine dining/luxury, high volume, cocktail bar/lounge venue setting. Bachelor's degree in business administration, hotel & restaurant administration or related field of study or any equivalent combination of education and/or experience is required. Must have nightlife management experience in a large volume upscale venue Must be detail oriented and possess effective communication and written skills. State compliant food handling certificate Work collaboratively with Human Resources on coaching and Learning & Development opportunities. Ability to multi-task. Must be a team player. Self-motivated and performance driven. Punctuality and regular and reliable attendance. Effective communication, written and interpersonal skills. Time management skills. Maintain confidentiality of company information and recipe data Ability to work a flexible schedule and late evenings. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Be able to reach, bend, stoop, and frequently lift to 50 pounds. Ability to stand for the majority of your shift in a loud (music) setting.

Job Description Responsible for servicing all banquet functions, including but not limited to set up, banquet service, staff supervision and teardown. Supervise, coordinate and train all associates in the Banquet Department on best practices Lead the team by example and ensure all associates have the knowledge to do their job accurately and efficiently Coach and counsel associates as needed Create and monitor changes to the associate's work schedule Support the Captains in finding creative solutions to any issues that may arise to ensure our guest's receive the highest level of service Effectively handle and communicate changes in a calm, positive demeanor ESSENTIAL FUNCTIONS Hire, schedule, and train all banquet staff to include conducting roll call and monthly meetings, and illustrating the proper techniques and etiquette for American, French, buffet and parade styles of service. Monitor staff performance. Define performance requirements and develop action plans for achievement of goals. Supervise the setup of function rooms to include placement of linens, silver, china and glassware according to event order specifications. Visually inspect functions rooms and equipment prior to functions for cleanliness, proper inventory and set up. Verbally communicate, in a calm, positive demeanor, during the course of the function with the kitchen, service, beverage, conference services, engineering staffs, and with the guest to ensure timely execution of events, quality service, adherence to all applicable federal, state, local safety and health regulations and corporate standards. Supervise clean-up of function room and proper breakdown and storage of equipment. Enter billing information into the MICROS system in order to generate a final guest check. Process payroll for each event which includes calculating number of hours worked and gratuity distribution. Check staff attendance according to schedules, adjust and reassign server stations as necessary in order to provide quality service during functions. Other Due to the cyclical nature of the hospitality industry, associates may be required to work varying schedules to reflect the business needs of the resort. Regular attendance in conformance with the standards, which may be established by Trump National Doral - Miami from time to time, is essential to the successful performance of this position. Associates with irregular attendance will be subject to disciplinary action, up to and including termination of employment. Due to the industry that we are in a need will occur for each associate to provide “Lateral Service”. Our goal is to ensure that we are maximizing customer satisfaction and as result there will be times when our teammates in Operations will call upon us for support in order to ensure customer satisfaction occurs. When we are fortunate enough for this to occur, each associate will positively respond unless there is a chance that an opportunity resulting in dissatisfying a guest could occur. If this is the case the Leader is to be notified and the level of support that is being requested will be obtained. SUPPORTIVE FUNCTIONS: In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the supervisor based upon the particular requirements of the company. Attend meetings such as BEO meetings, staff meetings, Pre-con meetings, F&B meetings. Order supplies and linens for function from Purchasing and Housekeeping departments. Separates, posts and distributes event order sheets. Assist servers and captains with the execution of events according to the event order and Trump National Doral - Miami quality standards. PHYSICAL REQUIREMENTS: Frequency Key: Never - 0 hours; Rare - up to 1 hour; Occasional - 1-3 hours; Frequent - 3-6 Hours; Constant - 6-8 hours Physical Activity Frequency Sitting Occasional Walking Frequent Climbing stairs Frequent Crouching/Bending/Stooping Occasional Reaching Occasional Grasping Occasional Pushing/Pulling Rare Near Vision Frequent Far Vision Frequent Hearing Constant Talking Frequent Smell Occasional Lifting/Carrying (# lbs), up to 50+ lbs Rare Travel Rare OTHER DUTIES: Assimilate into Trump National Doral - Miami Cultural Foundation through understanding, supporting and participating in all elements of the Trump Cornerstones. Demonstrate working knowledge of the service standards. SAFETY REQUIREMENTS: OSHA laws require the use of the following Personal Protective Equipment (PPE) when performing work duties that have the potential of risk to your health or safety: None Associates will be trained in the proper use and care of assigned PPE. The resort provides the required PPE. It is your responsibility to report defective, damaged or lost PPE, or equipment that does not fit properly, to your Manager. SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. Ability to read, listen and communicate effectively in English both verbally and in writing in order to prepare official memorandum and correspondence as well as provide clear and meaningful instructions, guidance and counseling to all associates. Must have comprehensive knowledge of food and beverage preparations, service standards, guest relations and etiquette. Knowledge of appropriate table settings and service ware. Knowledge of all applicable federal, state and local health and safety regulations. Ability to effectively supervise people. QUALIFICATION STANDARDS: EDUCATION Four year college degree preferred. At least two year college (associate) degree required EXPERIENCE At least ten years in banquet/catering field preferred. Hospitality experience required. At least 5 years experience in direct supervision required. LICENSES OR CERTIFICATES None GROOMING All associates must maintain a neat, clean and well-groomed appearance (specific standards available). Trump National Doral participates in the federal E-Verify program, an electronic system that verifies employment authorization in the United States by comparing information from an employee's Form I-9, Employment Eligibility Verification, with government databases. The company uses E-Verify only after an employee has accepted a job offer and completed the Form I-9. The company does not use E-Verify to pre-screen job applicants or candidates who have not received a job offer from the company.

Responsible for leading the catering/commissary department and planning all aspects for aircraft catering and commissary. Plan, implement and manage budget for Catering Department. Manage all internal reports (FCR, Pursers and PSR) for trends Responsibilities * On call 24 hours/7 days a week to respond to crisis situations in order to provide guidance on delays, flight cancellations and other irregularities. * Work closely with internal IT department to ensure automated processes are in place for both passenger and cargo aircraft catering * Manage all internal reports (FCR, Pursers & PSR reports) for trends * Manage and confirm vendors are following company guidelines. * Ensuring that all department staff members are briefed and up to date on all operational changes, menu changes, that effecting catering requirements. * Meeting with new and existing catering vendors to ensure acceptable levels of catering service are met, and to address any negative trending levels of service. * Work in conjunction with SRC to develop a safety/audit program for the catering facilities and catering operation * Plan and implement as well as control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations * Serves as the subject matter expert for maintenance, safety, inflight service and procurement for improvement activities. * Participates with catering vendors and corporate resources to implement lean processes and objective into the production process * Sets and publishes system-wide standards and business processes for all aspects of Catering Operations * Evaluates and implements ongoing process improvement and automation opportunities of Catering operations disciplines that scale and grow with business need * Provide direction on strategic ordering of rotable and expendable galley equipment and maintains associated budget * Leads aircraft stowage and galley designs including galley equipment (ovens, coffee makers, carts, standard units, etc.) * Implements specification and product changes. * Direct and manage appropriate resource allocation and manpower planning to ensure staffing strategy is aligned with the needs and requirements of the operation * Drive solution-based recommendations and improvements to ensure integrity and success of the catering operation and its processes * Lead the department to achieve the budget targets and initiate corrective actions if necessary * Ensure that the department's work methods are in line with the company standards and customer contracts * Assisting as directed on special projects. * Other duties as assigned in order to achieve operational goals and objectives. Qualifications Qualifications: * Bachelor's degree required or equivalent experience. * Minimum 10 years' experience in airline catering and commissary. * Must have the ability to take initiative on a given task and persist with the task to its completion. * Able to identify problems and their sources. * Knowledge with aircraft galley equipment development (e.g. carts standard units, drawers, service equipment, etc.) * Experience in the budgeting process and managing an operating plan * Must demonstrate proven leadership skills with the ability to lead the Catering Operation * Successful track record in leading an airline catering department for on time performance * Ensure compliance with safety, health, environmental and quality guidelines provided by corporate and local regulations and customer requirements * While not necessarily accountable for the solutions, an individual must be able to identify potential resources to help in the decision making process for a particular problem. * Strong written and verbal communication skills * Must be comfortable engaging in a variety of different communicative modes (verbal, non-verbal, and written). * In addition, the ability to listen actively is important for this job as well. * The ability to process information from a variety of sources and to articulate information in a meaningful way to one's co-workers or supervisors is critical to this position. * Must have an interest and ability in serving others as one of the primary functions of their job. * Must have a strong command of English language including grammar, style, and punctuation for any written correspondence or communication. * The ability to work with computers is invaluable to this position. * When necessary, the ability to understand and communicate within a technical or specialized subject-matter, particularly as it pertains to aviation and the aviation industry. Salary Range: $97,000-$138,000 The Company is an Equal Opportunity Employer. It is our policy to afford equal employment opportunity to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, national origin, citizenship, place of birth, age, disability, protected veteran status, gender identity or any other characteristic or status protected by applicable in accordance with federal, state and local laws. If you'd like more information about your EEO rights as an applicant under the law, please download the available EEO is the Law document at ****************************************** To view our Pay Transparency Statement, please click here: Pay Transparency Statement "Know Your Rights: Workplace Discrimination is Illegal" Poster The "EEO Is The Law" Poster

Property Description The Sunny Hotel, located in the sunny and vibrant Sunny Isles Beach, Florida, is seeking talented individuals to join our team! As a job applicant, you'll have the opportunity to work in a beachfront hotel that offers exceptional service and a tropical paradise experience to our guests. With positions available in front desk, housekeeping, food and beverage, spa, and more, there are abundant opportunities for career growth and advancement. Our hotel boasts stunning ocean views, modern amenities, and a lively atmosphere, creating an exciting work environment. As a member of the The Sunny Hotel team, you'll have the chance to provide exceptional service to our guests, work in a picturesque beachfront location, and be a part of a renowned hospitality brand. Join us in delivering unforgettable hospitality experiences and become a valued member of our team at The Sunny Hotel in Sunny Isles Beach, FL! Overview Join our team as a Banquet Manager for an exciting opportunity to showcase your leadership skills in a fast-paced, high-end environment! We are seeking a motivated and detail-oriented candidate to manage and coordinate banquet events, ensuring seamless execution and exceptional guest experiences. The Banquet Manager assists with hiring and training all banquet staff including scheduling and monthly meetings, illustrating proper techniques and etiquette for all styles of service. Supervise the set up of functions to include placement of linens, silver, china and glassware according to event specifications. Visually inspect function rooms and equipment for cleanliness, proper inventory and set-up. You'll be part of a dynamic team and work closely with culinary, sales, and operations departments to ensure a successful event from start to finish. Join us in creating unforgettable memories for our guests! Qualifications Previous supervisory/management experience and skills 2 years banquet management experience preferred Previous hotel food and beverage experience preferred Ability to lead and manage a team Requires computer skills Strong business communication skills Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

Major Food Group seeks a Restaurant Manager for Carbone Miami! MFG is hiring a passionate, driven hospitality leader to maintain the highest standards of hospitality! RESPONSIBILITIES: Work under the direction of the General Manager to manage daily operations of upscale dining restaurant Schedule and appoint tasks and responsibilities to staff as directed by the GM Ensure policies are upheld Offer and inspire exemplary guest service Other responsibilities to ensure ease of operations REQUIREMENTS: Minimum 1-3 years in a management role in the Restaurant/Hospitality Industry Bachelor's degree in Hospitality Management, Business, or related field preferred Culinary certificate or comparable experience working in culinary roles preferred Previous experience performing new restaurant opening responsibilities such as training and motivating new employees into a high-performing team and implementing new systems, policies, and procedures strongly preferred Proven team player willing to roll up your sleeves - a good leader should be willing and able to do whatever he or she asks of their team! Must exemplify the highest standards in honesty, integrity, humility and leadership BENEFITS: We offer competitive salary, medical/dental/vision insurance, TransitChek discount, Team Member Referral program, a generous dining program, and progressive paid time off. We offer many opportunities for growth and development for those who show long-term commitment to their role and MFG. Equal Employment Opportunity Major Food Group considers applicants for all positions without regard to race, color, religion, creed, gender, national origin, age, disability, marital or veteran status, sexual orientation, or any other legally protected status. Major Food Group is an equal opportunity employer.

La Terrazza Nicabanos is South Beach's newest restaurant-nightlife destination, offering elegant indoor and patio dining with curated DJs and live performers. Elevated cuisine, bold cocktails, and a vibrant, performance-driven setting create a chic, social atmosphere where the night naturally becomes the main event. About the Role As Bar Manager, you will be responsible for the full bar operation: from designing a world-class beverage menu and training the team, to managing stock and working closely with vendors. You'll act as both a host and a curator-introducing guests to high-end spirits, especially rare whiskeys and tequilas, while ensuring service excellence and operational precision. Key ResponsibilitiesSpirits Program & Guest Experience Curate and evolve a luxury spirits list with a strong emphasis on whiskey, bourbon, scotch, and tequila Develop signature cocktails and pairings tailored to complement the cigar selection Engage guests with rich knowledge of spirits, recommending pours, flights, and pairings Host private tastings, education events, and VIP spirit-focused experiences Stay current on global trends, releases, and rare bottle sourcing opportunities Team Leadership Train and mentor bartenders in luxury service standards and spirits education Lead by example on the floor, supporting the team during service Foster a service culture that aligns with Nicabanos' standards of excellence Enforce cleanliness, bar prep, presentation, and service timing Ordering, Inventory & Vendor Management Manage all ordering and inventory for spirits, mixers, glassware, and supplies Maintain proper par levels, ensure product rotation, and minimize waste Build strong vendor relationships and negotiate pricing or exclusive allocations Conduct regular inventory counts and track COGs (cost of goods sold) Ensure full compliance with all health, alcohol service, and tobacco-related regulations Qualifications 4-6 years of bar or beverage leadership in luxury hospitality (cigar lounges, fine dining, luxury hotels) Advanced knowledge and certification preferred in whiskey, bourbon, and tequila (e.g., Stave & Thief, WSET Spirits, CRT for tequila, etc.) Experience with premium tequila and agave-based spirits highly valued Strong inventory control, ordering systems, and vendor negotiation experience Proven ability to manage a team, coordinate bar operations, and lead service excellence Familiarity with cigar pairing and lounge culture a strong plus Excellent floor presence, communication, and guest service instincts POS and back-end reporting experience (e.g., Toast, xtrachef, etc.) Bilingual English/Spanish preferred Compensation & Benefits Hourly + tips Growth opportunities Dining benefits Employee meals

RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene. At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey. DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts, including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River, Claudie (opened Feb 2025), and MM, a Membership Community. Upcoming projects include AVA's second location in Coconut Grove and Casa Neos Lounge (Fall 2025), Noora and HONŌ Japanese Steakhouse (Spring 2026). BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States. GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities. Summary: The Nightlife Lounge Manager is responsible for lounge operations on MILA's 2 nd Floor. This role reports directly into the GM. RESPONSIBILITIES: Control day-to-day operations by scheduling labor, ordering supplies, and developing the restaurant team. Manage and train the lounge team on beverage services, and upselling of spirits and bottle service Ensure Occupational Safety and health Act, local health and safety codes, and company safety and security policy are met. Control Profit & Loss (i.e., Budget attainment) by following cash control/ security procedures, maintaining inventory, managing labor, reviewing financial reports, and taking appropriate actions. Recruit, interview, and hire team FOH; conduct performance review, take discipline action, motivate, and train. Ensure maintenance of equipment, facility, and grounds using a Preventive Maintenance plan based on company standard. Ensure food quality and 100% customer satisfaction for fine dining restaurant. Ensure complete and timely execution of corporate & marketing programs. Ensure a safe working and customer experience environment by facilitating safe work behaviors of the team. Execute and maintain quality and consistency of food, beverage, and service with full adherence to standards; act with a sense of urgency, be friendly, professional, and engaged. Provide a warm and welcoming atmosphere, attentive, detailed, friendly, and courteous service. Proactively visit with and interact with guests and members; build loyalty and face/name recognition. Provide sound resolution(s) to guest complaints with poise and professionalism. Understand the market and surrounding areas (i.e. restaurants, businesses, hotels) Regularly measure and evaluate service through restaurant service audits and leveraging guest/employee feedback. Maintain highest level of safety, security, sanitation, and cleanliness of facility. Manage team accountability. Maintain good rapport with vendors to ensure quality and consistency. Instill a culture of excellence and inspire confidence throughout the restaurant staff while displaying strong leadership skills. Sound decision making capability while protecting the restaurant/Company in instances of urgency. Assist in conducting quarterly restaurant staff evaluations. Control cash, credit, and other receipts by following company cash handling/reconciliation procedures. Work in collaboration with Human Resources, Payroll, and other Corporate Departments. Requirements/Qualifications: A minimum of 3+ years previous experience as a Nightlife Lounge Manager or AGM in a fine dining/luxury, high volume, cocktail bar/lounge venue setting. Bachelor's degree in business administration, hotel & restaurant administration or related field of study or any equivalent combination of education and/or experience is required. Must have nightlife management experience in a large volume upscale venue Must be detail oriented and possess effective communication and written skills. State compliant food handling certificate Work collaboratively with Human Resources on coaching and Learning & Development opportunities. Ability to multi-task. Must be a team player. Self-motivated and performance driven. Punctuality and regular and reliable attendance. Effective communication, written and interpersonal skills. Time management skills. Maintain confidentiality of company information and recipe data Ability to work a flexible schedule and late evenings. Physical Demands And Work Environment: General office assignments-(typing), which lends itself to repetitive motion. Be able to reach, bend, stoop, and frequently lift to 50 pounds. Ability to stand for the majority of your shift in a loud (music) setting.

Responsible for leading the catering/commissary department and planning all aspects for aircraft catering and commissary. Plan, implement and manage budget for Catering Department. Manage all internal reports (FCR, Pursers and PSR) for trends Responsibilities On call 24 hours/7 days a week to respond to crisis situations in order to provide guidance on delays, flight cancellations and other irregularities. Work closely with internal IT department to ensure automated processes are in place for both passenger and cargo aircraft catering Manage all internal reports (FCR, Pursers & PSR reports) for trends Manage and confirm vendors are following company guidelines. Ensuring that all department staff members are briefed and up to date on all operational changes, menu changes, that effecting catering requirements. Meeting with new and existing catering vendors to ensure acceptable levels of catering service are met, and to address any negative trending levels of service. Work in conjunction with SRC to develop a safety/audit program for the catering facilities and catering operation Plan and implement as well as control the cost budget in the area of responsibility; initiate and steer corrective actions in case of deviations Serves as the subject matter expert for maintenance, safety, inflight service and procurement for improvement activities. Participates with catering vendors and corporate resources to implement lean processes and objective into the production process Sets and publishes system-wide standards and business processes for all aspects of Catering Operations Evaluates and implements ongoing process improvement and automation opportunities of Catering operations disciplines that scale and grow with business need Provide direction on strategic ordering of rotable and expendable galley equipment and maintains associated budget Leads aircraft stowage and galley designs including galley equipment (ovens, coffee makers, carts, standard units, etc.) Implements specification and product changes. Direct and manage appropriate resource allocation and manpower planning to ensure staffing strategy is aligned with the needs and requirements of the operation Drive solution-based recommendations and improvements to ensure integrity and success of the catering operation and its processes Lead the department to achieve the budget targets and initiate corrective actions if necessary Ensure that the department's work methods are in line with the company standards and customer contracts Assisting as directed on special projects. Other duties as assigned in order to achieve operational goals and objectives. Qualifications Qualifications: Bachelor's degree required or equivalent experience. Minimum 10 years' experience in airline catering and commissary. Must have the ability to take initiative on a given task and persist with the task to its completion. Able to identify problems and their sources. Knowledge with aircraft galley equipment development (e.g. carts standard units, drawers, service equipment, etc.) Experience in the budgeting process and managing an operating plan Must demonstrate proven leadership skills with the ability to lead the Catering Operation Successful track record in leading an airline catering department for on time performance Ensure compliance with safety, health, environmental and quality guidelines provided by corporate and local regulations and customer requirements While not necessarily accountable for the solutions, an individual must be able to identify potential resources to help in the decision making process for a particular problem. Strong written and verbal communication skills Must be comfortable engaging in a variety of different communicative modes (verbal, non-verbal, and written). In addition, the ability to listen actively is important for this job as well. The ability to process information from a variety of sources and to articulate information in a meaningful way to one's co-workers or supervisors is critical to this position. Must have an interest and ability in serving others as one of the primary functions of their job. Must have a strong command of English language including grammar, style, and punctuation for any written correspondence or communication. The ability to work with computers is invaluable to this position. When necessary, the ability to understand and communicate within a technical or specialized subject-matter, particularly as it pertains to aviation and the aviation industry. Salary Range: $97,000-$138,000 The Company is an Equal Opportunity Employer. It is our policy to afford equal employment opportunity to all employees and applicants for employment without regard to race, color, religion, sex, sexual orientation, national origin, citizenship, place of birth, age, disability, protected veteran status, gender identity or any other characteristic or status protected by applicable in accordance with federal, state and local laws. If you'd like more information about your EEO rights as an applicant under the law, please download the available EEO is the Law document at ****************************************** To view our Pay Transparency Statement, please click here: Pay Transparency Statement “Know Your Rights: Workplace Discrimination is Illegal” Poster The "EEO Is The Law" Poster