sbe Entertainment Group jobs in Los Angeles, CA

Job DescriptionDescription: COME JOIN OUR TEAM! Now Hiring Hosts! Join the Innovative Dining Group Family. Our mission is to craft elevated dining experiences anchored in innovative cuisine, impeccable style, seductive ambiance, and first-class service. We are always looking for dedicated and hardworking team members who have a passion for hospitality. If this sounds like you, we'd love to hear from you. Get ready to embark on a culinary journey like no other at BOA Steakhouse & Sushi Roku Manhattan Beach. What You'll Do: A Host's duties primarily focus on ensuring that guests have a positive experience as soon as they walk through the door. Responsibilities include answering the phone, making reservations, greeting and seating guests, and answering questions about menu items and other general inquiries. Other specific hosting duties may include assisting management with administrative tasks and setting tables for guests. Your Key Responsibilities: Warmly and graciously greet all guests upon arrival and explain our restaurant concept Seat parties based on guest preferences and balance customer flow in server sections Upon seating, offer guests a menu and inform them of their server's name When immediate seating is limited, record guest names and the number of people in the party Provide guests with estimated waiting time and always maintain a professional, courteous attitude when confronted with hostile, impatient or irate guests Accommodate special seating requests for guests whenever possible Maintain the cleanliness and organization of the host stand Inspect table for proper presentation and completeness Clean menus of food and stains Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements: What we are looking for: 2 years of previous and relevant experience in a high-end, high-volume restaurant. Ability to multi-task and work efficiently under pressure Strong communication skills, both with guests and teammates A positive, upbeat attitude with a strong work ethic Flexible availability to work days, nights, weekends - we're looking for team players who can adapt to the flow of the restaurant A valid Food Handler Card and Alcohol Awareness Training Certificate (must have upon hire) Ability to work standing for long periods, lift up to 25 lbs, and manage a physically demanding role Must be 18 years or older We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Join the Sushi Roku/BOA Steakhouse Team - Now Hiring - Manager Sushi Roku/BOA Steakhouse Manhattan Beach is looking for enthusiastic, hard-working Manager to join our dynamic team! What You'll Do A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. Your Key Responsibilities Have an extensive knowledge of our restaurant's food offerings and beverage program Assist the General Manager with staffing, training and development for all hourly front-of-house employees Ensure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and procedures Reinforce company rules at all times, including uniform, grooming and timeliness of employees Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements Aid the General Manager in investigating and resolving guest complaints Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members Be a creative thinker who can run the restaurant while generating new sources of revenue Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements What we are looking for: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures Demonstrate strong operational skills and impeccably high standards of service. Must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Ability to communicate effectively with co-workers and guests. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems Knowledge of Japanese cuisine is a plus! Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. A valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire. Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Must be able to lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Why Sushi Roku? Be part of a trendy, award-winning team in one of the best neighborhoods in Southern California. Opportunities for growth and advancement within a leading restaurant group. Competitive pay and great benefits. Work in a vibrant, fun, and fast-paced environment. Ready to join a team that's changing the game in Japanese cuisine? Apply now and help us deliver a memorable dining experience to every guest! Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

Job DescriptionDescription: BOA Steakhouse and Sushi Roku Manhattan Beach is now hiring a Sous Chef to join the team! What You'll Do: A Sous Chef supervises kitchen operations in conjunction with, and in the absence of, the Executive Chef, and ensures that all food production workers are performing their duties as prescribed by the standards established by the company. Your Key Responsibilities: Effectively manage kitchen staff, provide supportive leadership and motivation throughout food service. Train and coach kitchen staff to adhere to company standards, policies and procedures, department rules and sanitation requirements Assist the Executive Chef in creating weekly work schedules for the hourly back-of-house employees Direct kitchen employees with food production and use a hands-on style approach when executing the line Responsible for daily ordering and receiving for kitchen operations and making corrections when something is shorted, not ordered, or not up to quality standards Assemble food production lines by checking the worktable, counter, broil station, fry station and line freezer to ensure they are properly stocked during and after service Set up production cycles, ensure proper inventory levels are available, and replenish items as necessary Participate with recipe development and maintain the in-house core recipe files Conduct departmental orientation of new employees and participate in performance evaluations Monitor food production areas for safety and sanitation practices and procedures including checking walk-in refrigerators and dry storage areas for cleanliness and orderliness File all paperwork correctly and complete daily tasks in a timely manner (i.e., invoices, food budgets, pricing) Create a positive work environment for our employees through friendly, caring and professional communication Embody and deliver on exceptional service and hospitality Requirements: What we are looking for: Completion of a post-secondary culinary arts program, or equivalent experience, preferably in a supervisory role. Must have basic knowledge of computers, computer programs, and technology in general. Must be eighteen (18) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures Demonstrate strong operational skills and impeccably high standards of service Must possess a valid Food Handler Card at the time of hire. Proficient in Microsoft Suite: Outlook, Word, Excel; and Restaurant POS Systems Expected to continue self-education of food trends through networking, books and periodicals Provide excellent customer service skills and the ability to remain calm and composed under pressure Be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. Ability to read, analyze, and interpret common standardized measurements, recipes, and financial reports. Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Accounts Receivable/Collections Specialist The Accounts Receivable/Collection Specialist is a vital position to our client by ensuring the company receives payments for goods and services and records these transactions accordingly. Specialists also coordinate payment collection, process credit card payments and credit and service customer accounts. Requirements: High School Diploma required, associate's degree or higher preferred. 2+ years accounting experience in collections or related field Responsibilities: Strong organization skills, ability to prioritize work and multitask effectively and efficiently in a fast pace, heavy workload environment Detail oriented and responsive, deadline-driven Strong customer service skills, ability to maintain a professional demeanor and develop and maintain solid relationships with a focus on high profile customers Strong focus on teamwork and ability to manage relationships across multiple departments Excellent verbal and written communication skills Analytical/Critical thinking skills Knowledge of accounting principles and practices Proficient in Microsoft office Suite of products Strong computer skills with an emphasis on accounting software and 10-key touch Ability to identify, research and resolve account discrepancies Must meet deadlines and manage a high volume of incoming emails and calls and respond in a timely manner

Job DescriptionDescription:Now Hiring: Restaurant Manager at BOA Steakhouse BOA Steakhouse, a premier dining destination known for its luxurious atmosphere and exceptional cuisine, is seeking an experienced and driven Restaurant Manager to be part of our team. As a Manager at BOA, you'll play a key role in delivering world-class service and creating memorable experiences for our guests. This is an exciting opportunity for a leader with a passion for hospitality, who thrives in a fast-paced, high-energy environment. If you're a motivated leader with a strong track record of operational excellence and a passion for fine dining, we want you to be a part of our dynamic team! WHAT YOU'LL DO A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. YOUR KEY RESPONSIBILITIES: Assist the General Manager with staffing, training and development for all hourly front-of-house employees. Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures. Reinforce company rules at all times, including uniform, grooming and timeliness of employees. Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff. Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements. Aid the General Manager in investigating and resolving guest complaints. Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency. Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members. Embody and deliver on exceptional service and hospitality. Requirements: WHAT WE ARE LOOKING FOR: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures. Demonstrate strong operational skills and excellent customer service skills. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems. Be a creative thinker who can run the restaurant while generating new sources of revenue. Have the ability to remain calm and composed under pressure. Excellent communication skills, both written and verbal. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. At the time of hire, must have a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Why Innovative Dining Group? Opportunities for growth and advancement within a leading restaurant group. Competitive pay and great benefits. Work in a vibrant, fun, and fast-paced environment. Apply now and help us deliver a memorable dining experience to every guest! Innovative Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

Katana is now hiring Food Runners! Katana is an iconic destination in the heart of West Hollywood, known for its elevated Japanese cuisine, vibrant nightlife energy, and unforgettable guest experience. What You'll Do: A Food Runner delivers food from the kitchen to the guest, helps expedite orders during times when no manager is on the line and maintains the cleanliness and upkeep of the expo line. Your Key Responsibilities: Prepare runner station at expo line and prepare condiments and salads Check for food quality, proper presentation and consistency Deliver food to guests, explaining each dish, the accompanied condiments and how they should be used Assist servers in clearing tables and providing guest needs, such as silverware and condiments Stay on the line when not otherwise busy with work Run bus tubs to dish area when needed Maintain the efficiency and cleanliness of the expo line and runner station Perform station opening/closing and side work duties for each shift Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements What we are looking for: 2 years previous experience in a high-end, high-volume restaurant Ability to multi-task and work efficiently under pressure Strong communication skills, both with guests and teammates A positive, upbeat attitude with a strong work ethic Flexible availability to work days, nights, weekends - we're looking for team players who can adapt to the flow of the restaurant A valid Food Handler Card and Alcohol Awareness Training Certificate (must have upon hire) Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role Must be 18 years or older We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Description: A Prep Cook is responsible for the preparation of recipes according to guidelines and timelines. This includes cooking and preparing a variety of food products including meats, seafood, poultry, vegetables, sauces, stocks, breads and other food products using a variety of equipment and utensils according to the Daily Prep List. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Have an extensive knowledge of our restaurant's food offerings and beverage program Possess a strong familiarity with food service regulations and proper food handling procedures Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Portion food products prior to cooking according to standard portion sizes and recipe specifications Monitor and aide control of food waste Perform station opening/closing and side work duties for each shift Promptly report equipment issues and food quality problems to the Restaurant Manager on duty Maintain a clean and sanitary workstation area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements: QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. EDUCATION and/or EXPERIENCE 2 years of previous and relevant experience in a high-end, high-volume restaurant. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals and recipes. Ability to communicate effectively with co-workers. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. REASONING ABILITY Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. Safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near co-workers. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Requirements: Senior-level CPA with in-depth knowledge of California tax code and expertise in tax planning for small business owners Broad tax background or specialized experience in Real Estate and Partnership taxation Proven track record working with startups, as well as small and mid-sized businesses Prior experience at a leading accounting firm (Big 4 experience not required) About the Company Our client is a fast-growing, technology-driven accounting firm based in Hermosa Beach, CA, specializing in tax planning, bookkeeping, and CFO services for startups and small to mid-sized businesses. About the Role Our client is seeking a Senior Tax Manager/Reviewer-a seasoned CPA-to oversee and manage complex client groups, including restaurants, real estate developers, and high-net-worth individuals with multiple K-1s. This role includes reviewing the work of junior accountants, offering guidance and mentorship to support their professional growth. They offer a flexible work environment, including remote work options, along with a clear path to firm leadership and profit-sharing opportunities. Our firm is evolving beyond traditional tax preparation, building a fully integrated financial services platform that combines bookkeeping, tax planning, and outsourced CFO services under one roof. Responsibilities Lead and manage complex client portfolios, including restaurants, real estate developers, and high-net-worth individuals with multiple K-1s Review tax work prepared by other accountants to ensure accuracy and compliance Provide mentorship, coaching, and support to help team members grow professionally Requirements Senior-level CPA with in-depth knowledge of California tax code and expertise in tax planning for small business owners Broad tax background or specialized experience in Real Estate and Partnership taxation Proven track record working with startups, as well as small and mid-sized businesses Prior experience at a leading accounting firm (Big 4 experience not required) Excellent communicator with a strong focus on building client relationships Proficient in modern tax software platforms, including Canopy Driven by performance-based incentives such as bonuses and profit-sharing opportunities Benefits Medical/Dental/Vision 401k PTO

Description: The primary responsibility of a Busser is to reset tables in a speedy professional and effective manner as guests leave the restaurant. Bussers are also responsible for the grooming of the entire restaurant and its perimeters, as well as supporting servers and service staff with refills and clearing tables. Essential functions and responsibilities include the following: Support the server with greeting the guests and bringing water to the table. Remove used tableware and plates between courses and provide new tableware and plates for next course. Clear tables after guests. Take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing. Between seating promptly clean table tops, chairs and booths. Check floor and clean as required. Reset and arrange tabletop. Inspect assigned restroom every 30 minutes and clean as needed. Respond appropriately to guest requests. Communicate guest requests to server as needed. Communicate with server and hostess to assure efficient seating, table utilization and guest service. Assist server as needed, especially with large parties and during peak periods. Thank guests as they are leaving. Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. Move and arrange tables in the dining room. Other duties may be assigned. Note: Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond. Requirements: QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Furthermore, the individual must be able to multi-task and work at various paces, adapting to business levels, manage time efficiently, be organized, and have reliable attendance. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. EDUCATION and/or EXPERIENCE Prefer previous and/or relevant experience in a high-end, high-volume restaurant. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. REASONING ABILITY Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Servsafe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours), with some walking and occasional sitting; use hands and fingers to handle and/or feel; reach with hands and arms; talk or hear; and smell. The employee frequently is required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may be working in close proximity to co-workers. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. This has been approved by the Company. This job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Description: The Director of Food & Beverage is responsible for overseeing all food and beverage operations within the hotel for BOA Napa under Innovative Dining Group. This role provides strategic leadership and operational oversight for all restaurants, bars, in-room dining, banquets, and special events within the property. The Director of F&B ensures exceptional guest experiences, financial performance, brand standards, and strong collaboration with hotel leadership. This position requires a dynamic, hands-on leader with a deep understanding of high-volume, upscale dining, hotel operations, and team development. Requirements: ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Operational Leadership Oversee all food and beverage outlets within the hotel, including BOA Napa, bars, lounges, banquets, in-room dining, and special events. Ensure all operations consistently meet IDG brand standards for quality, service, cleanliness, and guest experience. Maintain strong collaboration with hotel leadership to ensure seamless operations across departments. Monitor daily operations to ensure efficiency, safety, and compliance with all health, safety, and labor regulations. Financial & Business Performance Lead budgeting, forecasting, and financial planning for all F&B operations. Drive revenue growth while maintaining cost controls for labor, food, beverage, and operational expenses. Analyze P&L statements and implement strategies to improve profitability. Negotiate with vendors and manage purchasing to ensure quality and cost efficiency. Team Leadership & Development Recruit, train, coach, and mentor all F&B leadership teams. Foster a positive, professional, and performance-driven culture. Hold leaders accountable to performance, service standards, and financial results. Partner with Human Resources on employee relations, compliance, performance management, and retention strategies. Guest Experience & Brand Standards Ensure all guests receive a world-class dining and hospitality experience. Oversee execution of service standards, menu presentation, and brand consistency. Resolve escalated guest concerns with professionalism and urgency. Lead innovation in menu development, beverage programs, and service enhancements in partnership with culinary and operational leadership. Strategic Planning & Growth Develop long-term operational strategies aligned with IDG and hotel objectives. Identify opportunities for growth, programming, events, and revenue-driving initiatives. QUALIFICATIONS · Minimum of 7-10 years of progressive leadership experience in high-volume restaurants, hotels, or hospitality groups. · Previous Director-level or multi-unit F&B leadership experience strongly preferred. · Strong financial acumen with proven experience managing budgets, P&Ls, and cost controls. · Extensive knowledge of food, beverage, wine, and spirits programs. · Exceptional leadership, communication, and organizational skills. · Ability to thrive in a fast-paced, high-expectation environment. · Experience working within a hotel environment strongly preferred. · Flexible schedule including nights, weekends, and holidays as needed. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, and third-party vendors. Must be able to facilitate the communication process and have exemplary command of the English language. TECHNOLOGY SKILLS Proficient in computer programs such as Microsoft Suite: Word, Excel, PowerPoint, and Office. Proficiency in restaurant POS systems is a plus. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must be able to work in a sitting and/or standing position for an extended period (up to 8-16 hours). The employee is sometimes required to stoop, kneel, or crouch. The employee must sometimes lift and/or move between five (5) and fifty (50) pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus. 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 description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Description: A Bartender provides a unique dining experience for our guests by delivering outstanding customer service and a superior guest experience. Bartenders work directly with customers by mixing and serving drink orders. Responsibilities include verifying age requirements, knowing alcohol pairing and tastes, knowing how to make traditional and classy drinks, processing payments, managing inventory and cleaning bar supplies. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Have an extensive knowledge of our restaurant's food offerings and beverage program Possess a strong familiarity with applicable safety laws and proper sanitation regulations Present drink menus, make recommendations and answer questions regarding beverages Accurately record beverage orders from guests and servers then promptly deliver to patrons seated at the bar Prepare and execute quality alcoholic and non-alcoholic drinks consistent with our restaurant's portion sizes, quality standards and drink recipes Accept guest payment, process credit card charges, and make changes (if applicable) Clear and reset tables in the bar area, maintain bottles and glasses in an attractive and functional manner to support efficient drink preparation and the promotion of beverages Perform station opening/closing and side work duties for each shift Maintain cleanliness in all areas of the bar including counters, sinks, utensils, shelves, and storage areas, wash and sterilize glassware and assist in restocking and replenishing the bar inventory and supplies Report all equipment problems and bar maintenance issues to the restaurant manager Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements: QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, be available to work daytime, evening and/or weekend shifts and be willing to pursue ongoing training regarding spirits, wines, and sakes (if applicable). The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be twenty-one (21) years of age or older. EDUCATION and/or EXPERIENCE 2 years of previous and relevant experience in a high-end, high-volume restaurant. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers and guests. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for cocktail recipes and/or preparation, properly use computer monitor for ordering items, tallying, and reconciling bills. REASONING ABILITY Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Job DescriptionJob Title: Cook Department: Kitchen Reports To: Head Chef/Sous Chef/ Director of Food and Beverage Ensure overall thoroughness, preparation standards and expedition of food to the guests. The following reflects management's definition of essential functions for this job but does not restrict the tasks that may be assigned. Management may assign or reassign duties and responsibilities to this job at any time and reasonable accommodation or other reasons. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following Stocks all raw products in the hot and cold stations, as required prepare all menu dishes Prepare all menu dishes as listed, including Breakfast, Lunch, Dinner, Snack and Banquet menus When required, received and stores food items delivered by suppliers according to the existing policies and procedures Works the shifts as scheduled in all locations, including main, banquet and any other kitchen locations Keeps the walk-ins/freezer(s) up to standard and in compliance with Dept. of Health regulations Cleans and maintain walk-ins/freezer whenever needed and before end of shift Fills in during absence of chef/ sous chef and kitchen mgr Participates in banquet preparation, including weddings, special occasions, and organized functions May be scheduled to prepare room service orders Fill up work stations for the following shifts Prepare food requisition for the main station to Chef on a daily basis Call supplier(s) and order necessary items in order to avoid out-of-stock situations Maintain uniform in good working order Wear appropriate chef hat or hair net while working in kitchen or prep areas Care for utensils and operating equipment with regards to cleanliness, regular maintenance and proper handling and storage Practice good personal hygiene as set by hotel and company policy Attend training/meetings when scheduled Act quickly to address guest complaints and to take corrective action to resolve the issue QUALIFICATIONS: To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE High School diploma or GED; or six months to one year related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read, analyze and interpret common technical journals, financial reports, and legal documents. Ability to respond to common inquires or complaints from guests and have ability to write communication for services available. MATHEMATICAL SKILLS Ability to work mathematical concepts such as probability and statistical inference and fundamentals of math. Ability to apply concepts such as fractions, percentage, ratios and proportions to practical situations. REASONING ABILITY Ability to define problems collects data, established facts, PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by a colleague to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the associate is regularly required to use hands to finger, handle, or feel and talk and hear. The colleague is occasionally required to stoop, kneel, crouch or crawl. The colleague must occasionally lift and or move up to 10-15 pounds on a daily basis and up to 25 pounds on a weekly basis. Assistance is available for the described duties above. Specific vision abilities required by this job included close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those a colleague encounters while performing the essential functions o this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. The noise level in the work environment is usually moderate. Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities The contractor will not discharge or in any other manner discriminate against employees or applicants because they have inquired about, discussed, or disclosed their own pay or the pay of another employee or applicant. However, employees who have access to the compensation information of other employees or applicants as a part of their essential job functions cannot disclose the pay of other employees or applicants to individuals who do not otherwise have access to compensation information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to furnish information. 41 CFR 60-1.35(c)

Job DescriptionDescription: Join the Sushi Roku/BOA Steakhouse Team - Now Hiring - Manager Sushi Roku/BOA Steakhouse Manhattan Beach is looking for enthusiastic, hard-working Manager to join our dynamic team! What You'll Do: An Assistant General Manager provides leadership and ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. Your Key Responsibilities: Assist the General Manager with staffing, training and development for all hourly front-of-house employees Ensure that company standards are being met by communicating effectively with our employees and consistently reinforcing our policies and procedures Reinforce company rules at all times, including uniform, grooming and timeliness of employees Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements Aid the General Manager in investigating and resolving guest complaints Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members Embody and deliver on exceptional service and hospitality Requirements: What we are looking for: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures. Demonstrate strong operational skills and excellent customer service skills. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems. Be a creative thinker who can run the restaurant while generating new sources of revenue. Have the ability to remain calm and composed under pressure. Excellent communication skills, both written and verbal. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. At the time of hire, must have a valid Food Handler Card and Alcohol Awareness Training Certificate Be able to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Be able to frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 25 pounds. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Join the Sushi Roku Team - Now hiring Sushi Chefs! Sushi Roku is a game-changer in the world of Japanese cuisine based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including BOA Steakhouse and Katana Robatayaki and Sushi Bar. This innovative Japanese sushi concept brings together a blend of inventive fusion dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, Sushi Roku has quickly become a go-to destination for tastemakers from Los Angeles, Orange County, Las Vegas, and beyond. Get ready to embark on a culinary journey like no other at Sushi Roku Newport Beach. WHAT YOU'LL DO We are looking for a highly skilled Sushi Chef to join our culinary team and create delicious plates for our guest. Responsibilities include handling a wide range of raw fish and other ingredients, managing food stock and ensuring that all ingredients used in dishes are of the highest quality. Successful candidates must be trained in Japanese cuisine, excel in a fast-paced environment, be able to multitask, deliver on excellent customer service and be an effective team player. This is a tipped position. YOUR KEY RESPONSIBILITIES Prepare various types of sushi dishes and sauces according to established guidelines on quality, portion size, presentation, and food safety Have full knowledge of our restaurant's food offerings and beverage program Possess a strong familiarity with food service regulations and proper food handling procedures Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures Inspect the quality of fruits, vegetables and fish used to prepare sushi dishes and ensure food item consistency Follow proper plate presentation and prepare garnishes for all dishes Stock and maintain sufficient levels of food products at line stations to assure a smooth service period Sterilize all utensils, instruments and equipment used in sushi preparation before every use Handle, store and rotate all products properly (FIFO = First-In, First-Out) Perform station opening/closing and side work duties for each shift Maintain a clean and sanitary workstation of the sushi bar and monitor food production areas to ensure compliance with safety and sanitation procedures Report any problems with kitchen equipment to the Manager on duty Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Head Sushi Chef or Manager Create a welcoming environment for guests by greeting them, thanking them, and saying “good-bye” Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements WHAT WE ARE LOOKING FOR: 2 years of previous experience in a high-end, high-volume restaurant. Experienced and highly skilled in making traditional sushi and sushi rolls with a comprehensive knowledge of Japanese cuisine, sake, fish, seafood and cooking techniques. Ability to multi-task and work efficiently under pressure. Strong communication skills, both with guests and teammates. A positive, upbeat attitude with a strong work ethic. Flexible availability to work days, nights, weekends - we're looking for team players who can adapt to the flow of the restaurant. A valid Food Handler Card (must have upon hire). Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role. Must be 18 years or older. Why Sushi Roku? Be part of a trendy, award-winning team in one of the best neighborhoods in Southern California. Opportunities for growth and advancement within a leading restaurant group. Competitive pay and great benefits Work in a vibrant, fun, and fast-paced environment Ready to join a team that's changing the game in Japanese cuisine? Apply now and help us deliver a memorable dining experience to every guest! Sushi Roku is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

Full-time Description The Director of Food & Beverage is responsible for overseeing all food and beverage operations within the hotel for BOA Napa under Innovative Dining Group. This role provides strategic leadership and operational oversight for all restaurants, bars, in-room dining, banquets, and special events within the property. The Director of F&B ensures exceptional guest experiences, financial performance, brand standards, and strong collaboration with hotel leadership. This position requires a dynamic, hands-on leader with a deep understanding of high-volume, upscale dining, hotel operations, and team development. Requirements ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Operational Leadership Oversee all food and beverage outlets within the hotel, including BOA Napa, bars, lounges, banquets, in-room dining, and special events. Ensure all operations consistently meet IDG brand standards for quality, service, cleanliness, and guest experience. Maintain strong collaboration with hotel leadership to ensure seamless operations across departments. Monitor daily operations to ensure efficiency, safety, and compliance with all health, safety, and labor regulations. Financial & Business Performance Lead budgeting, forecasting, and financial planning for all F&B operations. Drive revenue growth while maintaining cost controls for labor, food, beverage, and operational expenses. Analyze P&L statements and implement strategies to improve profitability. Negotiate with vendors and manage purchasing to ensure quality and cost efficiency. Team Leadership & Development Recruit, train, coach, and mentor all F&B leadership teams. Foster a positive, professional, and performance-driven culture. Hold leaders accountable to performance, service standards, and financial results. Partner with Human Resources on employee relations, compliance, performance management, and retention strategies. Guest Experience & Brand Standards Ensure all guests receive a world-class dining and hospitality experience. Oversee execution of service standards, menu presentation, and brand consistency. Resolve escalated guest concerns with professionalism and urgency. Lead innovation in menu development, beverage programs, and service enhancements in partnership with culinary and operational leadership. Strategic Planning & Growth Develop long-term operational strategies aligned with IDG and hotel objectives. Identify opportunities for growth, programming, events, and revenue-driving initiatives. QUALIFICATIONS · Minimum of 7-10 years of progressive leadership experience in high-volume restaurants, hotels, or hospitality groups. · Previous Director-level or multi-unit F&B leadership experience strongly preferred. · Strong financial acumen with proven experience managing budgets, P&Ls, and cost controls. · Extensive knowledge of food, beverage, wine, and spirits programs. · Exceptional leadership, communication, and organizational skills. · Ability to thrive in a fast-paced, high-expectation environment. · Experience working within a hotel environment strongly preferred. · Flexible schedule including nights, weekends, and holidays as needed. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Excellent communication and organization skills. Ability to interact professionally and diplomatically with a variety of business partners, guests, colleagues, and third-party vendors. Must be able to facilitate the communication process and have exemplary command of the English language. TECHNOLOGY SKILLS Proficient in computer programs such as Microsoft Suite: Word, Excel, PowerPoint, and Office. Proficiency in restaurant POS systems is a plus. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee must be able to work in a sitting and/or standing position for an extended period (up to 8-16 hours). The employee is sometimes required to stoop, kneel, or crouch. The employee must sometimes lift and/or move between five (5) and fifty (50) pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and ability to adjust focus. 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 description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice.

Job DescriptionDescription:BOA Steakhouse is now hiring BACK SERVERS to join our team! BOA Steakhouse offers an unforgettable experience in the world of American steakhouse cuisine, based in Southern California and part of Innovative Dining Group's collection of trendy and exciting restaurants including Sushi Roku and Katana Robata & Sushi Bar. This innovative Steakhouse concept brings together a blend of inventive traditional dishes, a vibrant atmosphere, and an array of custom cocktails. With a commitment to providing unmatched hospitality, BOA Steakhouse has quickly become a go-to destination for tastemakers from around the world. Get ready to embark on a culinary journey like no other at BOA Steakhouse Sunset. What You'll Do: A Back Server is responsible for the support of the server and standards of service. You will do this by maintaining cleanliness of the entire restaurant and its perimeters, delivering food from kitchen to the guest, assist in table management, reset tables in a speedy and professional manner and overall support the servers in the steps of service. Your Key Responsibilities: Knowledgeable about our restaurant's food offerings and beverage program Deliver food to guests, explaining each dish, the accompanied condiments and how they should be used Remove used tableware between courses and provide tableware for next course Between seatings, promptly clean, reset and arrange tabletops, chairs and booths and clean floor as required Respond appropriately to guest requests and promptly communicate all requests to server Communicate with servers and hosts to ensure efficient seating and table utilization Inspect assigned restroom every 30 minutes and clean as needed Perform station opening/closing and side work duties for each shift Embody and deliver on exceptional service and hospitality Requirements: What we are looking for: 2 years previous experience in a high-end, high-volume restaurant Ability to multi-task and work efficiently under pressure Strong communication skills, both with guests and teammates A positive, upbeat attitude with a strong work ethic Flexible availability to work days, nights, weekends - we're looking for team players who can adapt to the flow of the restaurant A valid Food Handler Card and Alcohol Awareness Training Certificate (must have upon hire) Ability to work standing for long periods, lift up to 50 lbs, and manage a physically demanding role Must be 18 years or older We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Description: A Busser is responsible for the grooming of the entire restaurant and its perimeters, resets tables in a speedy and professional manner and supports servers and service staff with guest service, restaurant cleanliness and clearing tables. ESSENTIAL DUTIES AND RESPONSIBILITIES include but are not limited to: Knowledgeable about our restaurant's food offerings and beverage program Obtain service area assignments at the beginning of each shift Clear tables, take tableware to dish room and place silverware, dishes, glassware, etc. in appropriate areas for washing Remove used tableware between courses and provide tableware for next course Between seatings, promptly clean, reset and arrange tabletops, chairs and booths and clean floor as required Respond appropriately to guest requests and promptly communicate all requests to server Communicate with servers and hosts to ensure efficient seating and table utilization Assist servers as needed with food delivery, especially with large parties and during peak periods Inspect assigned restroom every 30 minutes and clean as needed Perform station opening/closing and side work duties for each shift Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor Create a welcoming environment for guests, greeting them, thanking them, and saying “good-bye” Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements: QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function satisfactorily. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. EDUCATION and/or EXPERIENCE 2 years previous experience in a high-end, high-volume restaurant. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to communicate effectively with co-workers. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.

Full-time Description Now Hiring: Restaurant Manager at BOA Steakhouse BOA Steakhouse, a premier dining destination known for its luxurious atmosphere and exceptional cuisine, is seeking an experienced and driven Restaurant Manager to be part of our team. As a Manager at BOA, you'll play a key role in delivering world-class service and creating memorable experiences for our guests. This is an exciting opportunity for a leader with a passion for hospitality, who thrives in a fast-paced, high-energy environment. If you're a motivated leader with a strong track record of operational excellence and a passion for fine dining, we want you to be a part of our dynamic team! WHAT YOU'LL DO A Restaurant Manager provides ongoing training and development to the front-of-house staff and ensures service standards are consistently executed and achieved. Responsibilities include acting as a liaison between team members and management, executing each shift at the highest level of hospitality and acting as an extension of management when working service. The Restaurant Manager creates a positive work environment for our employees through friendly, caring, and professional communication, making sure to pass down a culture of excellence. YOUR KEY RESPONSIBILITIES: Assist the General Manager with staffing, training and development for all hourly front-of-house employees. Ensure that company standards are met by communicating effectively with our employees and consistently reinforcing our policies and procedures. Reinforce company rules at all times, including uniform, grooming and timeliness of employees. Oversee all areas of service including but not limited to floor management, cultivating relationships with new and returning guests and creating a proactive sales culture with all staff. Assist the General Manager with scheduling, purchasing, managing labor, food and beverage costs and P&L statements. Aid the General Manager in investigating and resolving guest complaints. Oversee restaurant repairs and preventative maintenance to ensure optimum operational efficiency. Ensure compliance with health, sanitation, liquor, safety and employment regulations by clearly communicating and reinforcing standards and procedures to all staff members. Embody and deliver on exceptional service and hospitality. Requirements WHAT WE ARE LOOKING FOR: 3 years of previous and relevant experience in a high-end, high-volume restaurant. Must be twenty-one (21) years of age or older. Possess a strong familiarity with food service regulations and proper food handling procedures. Demonstrate strong operational skills and excellent customer service skills. Proficient in Microsoft Suite: Outlook, Word, Excel; Open Table and Restaurant POS Systems. Be a creative thinker who can run the restaurant while generating new sources of revenue. Have the ability to remain calm and composed under pressure. Excellent communication skills, both written and verbal. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. At the time of hire, must have a valid Food Handler Card and a valid Alcohol Awareness Training Certificate. Why Innovative Dining Group? Opportunities for growth and advancement within a leading restaurant group. Competitive pay and great benefits. Work in a vibrant, fun, and fast-paced environment. Apply now and help us deliver a memorable dining experience to every guest! Innovative Dining Group is an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. All employment decisions are made without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status, or any other characteristic protected by applicable law

A Line Cook plates dishes and completes basic food prepping tasks. This includes preparing and cooking food at a specific station, cleaning up prep areas and making sure the kitchen is stocked. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES include but are not limited to: Have an extensive knowledge of our restaurant's food offerings and beverage program Possess a strong familiarity with food service regulations and proper food handling procedures Fluent in our cooking methods, quality standards, kitchen rules and restaurant policies and procedures Always comply with our standard portion sizes, recipe specifications, cooking methods, quality standards, kitchen rules and restaurant policies and procedures Prepare a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment Assemble items for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating Follow proper plate presentation and prepare garnishes for all dishes Stock and maintain sufficient levels of food products at line stations to assure a smooth service period Assist in food prep assignments during off-peak periods as needed Handle, store and rotate all products properly (FIFO = First-In, First-Out) Perform station opening/closing and side work duties for each shift Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment Be available to fill in as needed to ensure a smooth and an efficient operation of the restaurant as directed by the Restaurant Manager or immediate supervisor Create a positive work environment for our employees through friendly, caring and professional communication Demonstrate excellent customer service skills and the ability to remain calm and composed under pressure Embody and deliver on exceptional service and hospitality Requirements QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential function at a high level. Furthermore, the individual must be able to multi-task, manage time efficiently, possess excellent communication skills, maintain a positive attitude and a professional demeanor and have a strong work ethic. Must have a flexible schedule, available to work daytime, evening and/or weekend shifts. The requirements listed below are representative of the knowledge, skill, and/or ability required. Ability to provide verification of legal right to work in the United States. Must be eighteen (18) years of age or older. EDUCATION and/or EXPERIENCE 2 years of previous experience in a high volume, fine dining restaurant. Culinary degree preferred. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, training materials, and procedure manuals. Ability to communicate effectively with co-workers. MATHEMATICAL SKILLS Ability to perform basic mathematical functions as relates to the essential functions of the job, i.e., ability to accurately count and document inventory, observe proper measurements and portions for recipes and/or preparation, properly use computer monitor for ordering items. REASONING ABILITY Ability to carry out detailed and specific written and/or oral instructions. Ability to problem solve in standardized situations. CERTIFICATES, LICENSES, REGISTRATIONS It is the employee's responsibility to secure and maintain current status of all required certificates, licenses, (Ex. Serv. safe) or registrations when required by local, state, or federal government agencies, including a valid Food Handler Card. Must have upon hire. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. While performing the duties of this job, the employee is required to work in a standing position for long periods of time (up to 8 hours) with some walking and occasional sitting. Hands and fingers are used to handle food, beverages and/or equipment. The employee is frequently required to stoop, kneel, or crouch. The employee must frequently lift and/or move up to 50 pounds and occasionally team lift and/or move up to 75 pounds. Specific vision abilities required by this job include close vision, color vision, peripheral vision, and the ability to adjust focus. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. This job operates in the kitchen and may work near to co-workers. The noise level in the work environment is usually moderate to loud, generally in an indoor setting. The employee will work a varying schedule to include evenings, weekends, holidays, and extended hours as business dictates. While performing the duties of this job, the employee is frequently exposed to smoke, heat and/or cold from the mechanical equipment. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. This job description has been approved by the Company and is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time, with or without notice. We are proud to be an Equal Opportunity Employer. We make all employment decisions without regard to race, color, religion, gender, sexual orientation, national origin, age, disability, veteran status or any other characteristic protected by applicable law. We encourage everyone to respond.