Trabajos banquet en New York, New YorkCrear alertas

Job DescriptionAbout the Job:Banquet Servers Needed. Banquet Server Job Summary: • Performing food and beverage serving duties at special events while interacting with guests in a positive, friendly, and efficient manner. Essential duties and responsibilities: • Set up for events by putting out tablecloths and place settings, arranging table placement, and setting up a buffet., • Carrying plates of food on trays and serving guests., • Keep glasses filled; remove each round of plates and replenish utensils., • Perform cleaning tasks and breakdown of service., • Maintain high standards of safety and cleanliness., • Adhere to grooming and appearance standards. Apply.

Job Description We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary firm that provides year-round work in Corporate & University Dining and Catering Operations. We are currently seeking reliable, professional waiters and bartenders with 2 years' of experience, a great work ethic, a professional presentation and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services waiter, banquet waiter and bartender, a la carte waiter) which allows us to offer a wide array of temporary and long-term opportunities. In addition to providing staff with a flexible work schedule we also offer an extensive benefit package. Responsibilities: • Report to all assignments on time and in uniform, • Maintain a professional appearance when working as a waiter and bartender, • Set up and breakdown of events, • Working assignments that will include conference services, receptions, buffets, banquets and outdoor events, • Communicate effectively with clients, guests and co-workers (including other waiters and bartenders) Skills: • Excellent communication, • Outstanding customer service, • Must be detail oriented, • Ability to adapt to a fast-changing environment, • Flexibility with job duties and schedules, • Have a high level of professionalism when dealing with clients, guests and your fellow waiters and bartenders Required: • Alcohol awareness training certificate - such as TIPS or American Safety Council, • 2 years of related experience, • 2 references related to waiter and bartender services, • Black dress pants, • Plain black belt, • Plain black dress shirt that can be tucked in, • Plain black long tie, • Plain black, non-slip work shoes - that can be shined We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.

Job Description We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary firm that provides year-round work in Corporate & University Dining and Catering Operations. We are currently seeking reliable, professional waiters and bartenders with 2 years' of experience, a great work ethic, professional presentation and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services waiter, banquet waiter and bartender, a la carte waiter) which allows us to offer a wide array of temporary and long-term opportunities. In addition to providing staff with a flexible work schedule we also offer an extensive benefit package. Responsibilities: • Report to all assignments on time and in uniform, • Maintain a professional appearance when working as a waiter and bartender, • Set up and breakdown of events, • Working assignments that will include conference services, receptions, buffets, banquets and outdoor events, • Communicate effectively with clients, guests and co-workers (including other waiters and bartenders) Skills: • Excellent communication, • Outstanding customer service, • Must be detail oriented, • Ability to adapt to a fast-changing environment, • Flexibility with job duties and schedules, • Have a high level of professionalism when dealing with clients, guests and your fellow waiters and bartenders Required: • Alcohol awareness training certificate - such as TIPS or American Safety Council, • 2 years of related experience, • 2 references related to waiter and bartender services, • Black dress pants, • Plain black belt, • Plain black dress shirt that can be tucked in, • Plain black long tie, • Plain black, non-slip work shoes - that can be shined We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.

Job Description Position Type: Part-Time, Seasonal Compensation: $15.92-17.00/hour Benefits: This position is not benefits-eligible Job Overview: Servers work closely with busser/food runners, bartenders, and the culinary team to provide members and guests with an enjoyable dining experience. Your ultimate goal will be to provide high-quality service that will help us maintain a great experience for our members and guest. Responsibility: • Setup and prepare dining rooms and banquet rooms for regular service and events., • Takes orders, and serves food and beverage professionally and efficiently to Members and their guests., • Understands ALL menus and is able to take orders and make suggestions., • Able to follow up with proper entering into a point-of-sale system., • Assists other servers with table preparation for all food coming out., • Assists with clearing and resetting tables., • Prepares for coffee and dessert., • Maintains a clean, orderly appearance of the restaurant service area and follows all proper sanitation guidelines., • Exhibits strong food knowledge-knows menu descriptions and can identify dishes., • Develop the knowledge of Member’s names and preferences to enhance the personalization of service., • Other duties include responsibilities of side work, service station maintenance and working as a team to ensure the excellence of the overall dining experience for our Members and Guests. Requirements: • Able to work flexible hours (nights, weekends, and holidays)., • Responsible, dependable, organized and punctual., • Strong communication skills., • Positive attitude., • Knowledge of service etiquette and protocol., • The ability to climb stairs and lift up to 35 pounds daily is required., • Must be able to work weekends and holidays., • Able to stand and walk for long periods of time

Job DescriptionDescription: Job Title: Banquet Sous Chef Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Executive Chef / Executive Sous Chef Department: Culinary – Banquets & Events Employment Type: Full-Time, Exempt Salary Range: $70,000–$75,000 per year + Bonus Eligibility & Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, JAG delivers elevated culinary experiences within a luxury hospitality environment. From intimate private gatherings and corporate meetings to weddings, receptions, and large-scale celebrations, our Banquets & Events team brings together exceptional food, thoughtful presentation, and seamless hospitality. Position Summary The Banquet Sous Chef is a hands-on culinary leader responsible for supporting the planning, preparation, and execution of banquet and event culinary operations at The Ritz-Carlton New York, NoMad. Working closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and hotel partners, the Banquet Sous Chef ensures every event is executed according to established menus, Banquet Event Orders (BEOs), timelines, guest counts, and JAG culinary standards. The ideal candidate is highly organized, detail-oriented, and comfortable managing multiple events and changing priorities simultaneously. This individual brings strong banquet or high-volume culinary experience, a positive leadership style, and a passion for developing teams and delivering exceptional experiences. Key ResponsibilitiesBanquet & Event Execution • Lead culinary preparation and execution for banquets, weddings, corporate functions, receptions, private events, and special events., • Review BEOs thoroughly to understand menus, guest counts, service styles, timelines, dietary restrictions, and special requests., • Ensure all food is prepared and executed according to established recipes, portions, presentation standards, and event timelines., • Coordinate multiple events and production needs simultaneously while maintaining quality and consistency., • Oversee execution of plated dinners, buffets, receptions, passed hors d'oeuvres, chef-attended stations, and other event formats., • Maintain an active, hands-on presence during preparation, plating, and event execution., • Anticipate challenges and adjust production, timing, or team deployment as necessary., • Ensure food is delivered at the appropriate temperature and according to established service timelines.Production & Preparation, • Organize daily and weekly production based on upcoming BEOs and forecasted event volume., • Create and communicate clear prep lists and production priorities., • Establish appropriate pars and mise en place for upcoming events., • Monitor preparation, cooking, holding, plating, and service., • Ensure products meet JAG standards for flavor, freshness, quality, and presentation., • Coordinate equipment, smallwares, serving pieces, and culinary supplies required for each event., • Maintain organized production, staging, refrigeration, and storage areas., • Communicate shortages or production concerns proactively to Executive Culinary Leadership.Team Leadership & Development, • Provide daily leadership, coaching, and direction to banquet cooks and culinary team members., • Assign production and service responsibilities based on event requirements and team strengths., • Train culinary team members on recipes, preparation techniques, plating standards, sanitation, and banquet execution., • Conduct culinary briefings and communicate event-specific priorities., • Support onboarding and development of new culinary team members., • Provide timely and constructive coaching and feedback., • Foster a positive, respectful, inclusive, and accountable kitchen culture., • Lead by example with professionalism, urgency, organization, and attention to detail.BEO & Event Coordination, • Review upcoming BEOs with Culinary Leadership, Banquet Operations, and Event Sales., • Identify staffing, production, equipment, specialty product, and timing requirements in advance., • Confirm allergies, dietary restrictions, VIP requests, and customized menu requirements., • Identify discrepancies or questions regarding BEOs before production begins., • Participate in BEO meetings, tastings, and event-planning meetings as required., • Maintain awareness of last-minute changes and ensure updates are communicated clearly to the culinary team., • Ensure a seamless transition between culinary production and banquet service.Culinary Quality & Presentation, • Taste and inspect food throughout preparation and service., • Maintain consistency in recipes, portions, cooking techniques, and presentation., • Monitor plating to ensure consistency across large guest counts., • Maintain the same level of quality and attention to detail regardless of event size., • Monitor buffet, reception, and action-station presentation throughout events., • Support client tastings, customized menus, VIP events, and special culinary requests., • Assist Executive Culinary Leadership with seasonal banquet menus and new event offerings.Inventory & Cost Control, • Assist with ordering and maintaining appropriate banquet food and supply pars., • Monitor product utilization, yields, portion control, and waste., • Ensure production quantities align with guaranteed guest counts and event requirements., • Maintain proper FIFO rotation, labeling, dating, and storage., • Communicate shortages, spoilage, excessive waste, and unusual product usage promptly., • Assist with inventory counts as assigned., • Support food-cost objectives through responsible preparation, portioning, and product utilization.Food Safety & Sanitation, • Maintain exceptional cleanliness, organization, and sanitation throughout banquet culinary areas., • Ensure compliance with NYC Department of Health requirements, JAG standards, and property food-safety procedures., • Monitor food temperatures throughout preparation, holding, transportation, and service., • Ensure proper cooling, storage, labeling, and dating procedures., • Reinforce allergen awareness and cross-contamination prevention., • Ensure dietary restrictions and food allergies are handled accurately and safely., • Maintain inspection readiness at all times., • Identify and address food-safety or sanitation concerns immediately.Collaboration & Communication, • Partner closely with Executive Culinary Leadership, Banquet Operations, Event Sales, and FOH leadership., • Maintain clear communication regarding event timing, menus, guest counts, and last-minute changes., • Coordinate with banquet service teams to ensure proper pacing and food delivery., • Build strong working relationships with Ritz-Carlton hotel partners and departments., • Participate in BEO meetings, operational meetings, tastings, and post-event reviews., • Support other JAG culinary operations within the property when business needs require., • Represent José Andrés Group professionally in interactions with clients, guests, and hotel partners.Requirements:What We're Looking For, • 3+ years of professional culinary experience with progressive leadership responsibility., • Previous Banquet Sous Chef, Sous Chef, Junior Sous Chef, Chef de Partie, or comparable culinary leadership experience preferred., • Luxury hotel, banquet, catering, high-volume events, or large-scale culinary production experience strongly preferred., • Experience reading and executing from BEOs and detailed event specifications., • Experience with plated events, buffets, receptions, action stations, and high-volume functions., • Strong culinary fundamentals, knife skills, and production knowledge., • Ability to organize and execute multiple events simultaneously., • Strong understanding of production planning, portion control, yields, inventory, and food cost., • Proven ability to train, coach, and motivate culinary team members., • Exceptional attention to detail and presentation., • Strong organizational, communication, and time-management skills., • Ability to remain composed and solution-oriented during high-volume events and changing timelines., • Positive attitude, strong work ethic, and hands-on leadership style., • Genuine eagerness to learn, grow, and continue developing as a culinary leader., • Strong understanding of food safety, sanitation, and allergen procedures., • NYC Food Protection Certificate or ability to obtain required certification., • Flexible availability, including early mornings, evenings, weekends, holidays, and extended hours based on event schedules.Success in This Role Success as Banquet Sous Chef will be demonstrated through: • Consistent execution of high-quality banquet and event cuisine., • Accurate execution of BEOs, guest counts, dietary requirements, and event timelines., • Strong organization and preparedness across multiple simultaneous events., • Consistent food quality, temperature, portioning, and presentation., • Effective leadership and development of the banquet culinary team., • Strong food-cost, portion-control, and waste-management practices., • Excellent sanitation and food-safety standards., • Seamless collaboration between Culinary, Banquet Operations, Event Sales, and Ritz-Carlton partners., • Positive contribution to the culinary culture and overall guest experience.In Return, We Offer You, • Competitive base salary of $70,000–$75,000 per year, • Performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Culinary training, mentorship, and professional development, • Career advancement opportunities throughout José Andrés Group, • Experience working within a luxury hotel and high-volume events environment, • The opportunity to execute exceptional events alongside experienced culinary and hospitality teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: The Glen Oaks Club, a premier club in Long Island, NY, is seeking a Senior Sous Chef. The Glen Oaks Club is known for providing its members with an exceptional and personalized experience. For nearly 100 years the Glen Oaks Club has been evolving to maintain its stature as a home away from home for its member families. Summary: The Senior Sous Chef supports the Executive Chef and Executive Sous Chef in overseeing daily kitchen operations, ensuring the highest standards of food quality, consistency, and presentation. This role is responsible for supervising kitchen staff, coordinating food preparation for à la carte dining and events, and maintaining a clean, safe, and efficient culinary environment consistent with the standards of a private club. Key Responsibilities: • An engaged self-starter. A confident leader with empathy and ability to supervise and coordinate kitchen staff, including line cooks, pantry staff, and dishwashers., • The Senior Sous Chef ensures all food is prepared, portioned, and presented in accordance with established recipes and Club standards., • Is the supervisor of all a la carte food operations, checking daily for the quality and quantity of la carte food items needed. Also to lend creativity and help to ensure that the food quality and presentation of banquet meals and buffets are of the highest standards., • He/she monitors food storage, rotation, and quality in all kitchen and storage areas, including walk-in coolers and freezers., • Oversee deliveries to ensure products meet quality, quantity, and pricing standards. Assists with inventory management, including monthly counts and organization of food and kitchen supplies., • He/she is highly organized, with the ability to meet deadlines related to a la carte service, event execution, weekly features, and operational deliverables., • Passionate about all things culinary and committed to staying current with food trends, techniques, and equipment., • Ensure the production of all a la carte items such as soups, sauces, and daily mise en place meets quality standards., • Represents the Culinary Team when working dining room ‘Action Stations.’ Is visible and engages with membership in a professional manner., • Understand and assist with the development of all menus including procedures for seasonality, pricing, kitchen specification worksheets, portion specifications, and ordering system., • The Senior Sous Chef will attend regular staff meetings where practical and is expected to maintain a professional relationship with all employees. He or she will communicate weekly schedules and document the performance of employees under his or her supervision., • Work with the Executive Sous Chef on scheduling, employee reviews, counseling, employee grievances, and motivation of staff., • The Culinary Director writes budgets for the department. The Senior Sous Chef role will be able to monitor food costs and labor costs to help stay in line with the budget., • Oversee EDR (employee dining room) food for proper holding temps and quality of food items. The quality of the employee meals is vitally important to the morale of the Club staff. Therefore, The Senior Sous Chef will help ensure that attractive, quality food is available for staff meals., • Work with maintenance on general upkeep of kitchen. Perform monthly kitchen inspections for general upkeep and cleanliness., • To assume responsibility for the Executive Sous Chef’s duties in conjunction with other Sous Chefs and understand the operations of all food outlets including banquets, a la carte, and special events.Requirements: Required Qualifications • Two (2) to four (4) years of related culinary experience or equivalent combination of education and experience., • Strong culinary knowledge and hands-on cooking skills., • Proven ability to lead, train, and motivate a team., • Strong organizational, leadership, and time management skills., • Ability to work in a fast-paced, high-pressure environment., • Effective communication skills in English, both verbal and written., • Food Managers Certification. Preferred Qualifications • Associate or Bachelor’s degree in Culinary Arts from an accredited institution (e.g., American Culinary Federation accredited program)., • Experience in a private club, resort, or high-volume hospitality environment., • Experience with menu development, costing, and inventory systems., • Familiarity with payroll systems, ordering systems, and kitchen management software. Compensation & Benefits • $85,000 - $90,000 annually, • Group health coverage (medical, dental, & vision), • 401(k) plan, • Company provided life insurance, • Generous paid holiday schedule and paid vacation & sick days

Job Description We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary firm that provides year-round work in Corporate & University Dining and Catering Operations. We are currently seeking reliable, professional waiters and bartenders with 2 years' of experience, a great work ethic, professional presentation and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services waiter, banquet waiter and bartender, a la carte waiter) which allows us to offer a wide array of temporary and long-term opportunities. In addition to providing staff with a flexible work schedule we also offer an extensive benefit package. Responsibilities: • Report to all assignments on time and in uniform, • Maintain a professional appearance when working as a waiter and bartender, • Set up and breakdown of events, • Working assignments that will include conference services, receptions, buffets, banquets and outdoor events, • Communicate effectively with clients, guests and co-workers (including other waiters and bartenders) Skills: • Excellent communication, • Outstanding customer service, • Must be detail oriented, • Ability to adapt to a fast-changing environment, • Flexibility with job duties and schedules, • Have a high level of professionalism when dealing with clients, guests and your fellow waiters and bartenders Required: • Alcohol awareness training certificate - such as TIPS or American Safety Council, • 2 years of related experience, • 2 references related to waiter and bartender services, • Black dress pants, • Plain black belt, • Plain black dress shirt that can be tucked in, • Plain black long tie, • Plain black, non-slip work shoes - that can be shined We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.

Job Description Position Summary The Banquet Waiter / Server provides attentive food and beverage service at weddings, corporate functions, private parties, and other catered events. This Staff Associate prepares service areas, follows the banquet captain's instructions, responds courteously to guests, and completes cleanup while maintaining the client's service and presentation standards. Before the Event Attend the pre-event briefing. Review the menu, event schedule, table assignments, service sequence, and special guest requirements. Set tables with linens, napkins, china, silverware, and glassware according to the event layout. Inspect settings for cleanliness and damage. Prepare and stock service stations, beverage stations, and assigned buffet areas. Confirm that supplies and equipment are ready before guests arrive. During Service Welcome guests and provide courteous, attentive service. Serve plated meals, passed hors d'oeuvres, or buffet items as assigned. Follow table and seat assignments, portion instructions, and the captain's timing. Coordinate with kitchen staff and fellow servers to serve courses together. Refill beverages and replenish assigned buffets. Clear used dishes and glassware promptly without interrupting guests. Communicate food allergies and dietary requests immediately to the captain and culinary team. Confirm approved meals before serving; never guess about ingredients. Respond professionally to guest requests and refer complaints or issues beyond your authority to the captain. Safety and Closing Duties Follow food handling, handwashing, sanitation, and cross-contact prevention procedures. Keep service stations and guest areas clean throughout the event. Carry trays and handle hot plates, glassware, and equipment safely. Address spills promptly and report injuries, broken equipment, or unsafe conditions. Serve alcoholic beverages only when assigned and after meeting the assignment's training and certification requirements. Follow venue procedures and notify the captain of concerns. Complete assigned breakdown and cleanup. Clear and reset tables, sort linens and serviceware, return supplies, and assist with moving event equipment safely as directed. Check out with the supervisor after completing assigned duties and submit accurate time records through Recruit1's designated process. Qualifications Minimum of three years of relevant experience in banquet, catering, hotel, restaurant, or event food service. Knowledge of table settings, tray handling, meal service, and clearing procedures. Formal banquet or white-glove service experience is preferred. Clear communication, active listening, and the ability to follow verbal and written event instructions. A professional appearance, dependable attendance, attention to detail, and the ability to stay organized during busy service periods. Ability to work cooperatively with the captain, kitchen team, and other Staff Associates while adjusting to changes in the event schedule. Reliable transportation to and from assigned venues. TIPS certification or other service credentials when required for the assignment. Authorization to work in the United States. Work Conditions and Schedule Assignments may include weekdays, weekends, holidays, early mornings, evenings, and late-night event breakdown. Hours and locations vary by event. The role involves extended standing and walking, bending, reaching, and safely lifting and carrying loaded trays, dishware, and service supplies. Staff Associates must be able to perform the essential duties with or without reasonable accommodation. Professional Standards Arrive on time, ready to work in the assigned clean uniform and slip-resistant footwear. Maintain personal hygiene, follow the captain's directions, and treat guests and coworkers respectfully. Protect guest and client privacy, follow venue rules for phone use and photographs, and promptly communicate attendance or assignment concerns to Recruit1.

Job Description We Are Gearing Up for A Busy Season! TemPositions Eden Hospitality is a temporary firm that provides year-round work in Corporate & University Dining and Catering Operations. We are currently seeking reliable, professional waiters and bartenders with 2 years' of experience, a great work ethic, professional presentation and great communication skills. Since we are constantly growing, we have a wide range of clients with various needs (conference services waiter, banquet waiter and bartender, a la carte waiter) which allows us to offer a wide array of temporary and long-term opportunities. In addition to providing staff with a flexible work schedule we also offer an extensive benefit package. Responsibilities: • Report to all assignments on time and in uniform, • Maintain a professional appearance when working as a waiter and bartender, • Set up and breakdown of events, • Working assignments that will include conference services, receptions, buffets, banquets and outdoor events, • Communicate effectively with clients, guests and co-workers (including other waiters and bartenders) Skills: • Excellent communication, • Outstanding customer service, • Must be detail oriented, • Ability to adapt to a fast-changing environment, • Flexibility with job duties and schedules, • Have a high level of professionalism when dealing with clients, guests and your fellow waiters and bartenders Required: • Alcohol awareness training certificate - such as TIPS or American Safety Council, • 2 years of related experience, • 2 references related to waiter and bartender services, • Black dress pants, • Plain black belt, • Plain black dress shirt that can be tucked in, • Plain black long tie, • Plain black, non-slip work shoes - that can be shined We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.

Job Description Overview Your next adventure starts here! At Lucky Strike Entertainment, great times and exciting opportunities go hand in hand. Join us as a Sous Chef and become part of a vibrant atmosphere filled with dynamic experiences and endless possibilities. Start making your own luck today! WHAT OUR SOUS CHEFS DO Our Sous Chefs are skilled chefs who combine their natural culinary ability with exceptional management skills. They’re the guardians of our Food & Beverage program, bringing our nationally recognized menus to life, keeping standards high, and managing their kitchens efficiently. A SOUS CHEF'S DAY-TO-DAY • Adhere to the company’s mandated F&B menu and purchasing programs, • Maintain budgeted revenue, costs of sales, labor, supplies, as well as operating cash flow as it relates to food operations; review monthly profit & loss statements and make adjustments as necessary, • Work with the Operations team and Sales staff in the absence of the KM/Chef, plan, supervise, and execute all banquet functions in conjunction with the operations and sales staff including supervision of the preparation and service of food and refreshments, as well as clean-up., • Estimate food consumption and make purchases as appropriate from our specified food program; schedule staff efficiently to accommodate shifts in business volume, • Partner with KM/Chef or General Manager to address and resolve disciplinary issues as appropriate. Foster a team work environment., • Ensure that our product quality, freshness, and presentation are always at company standard; supervise and oversee the preparation, portioning, garnishing, and storage of all food, • Assist Chef with managing all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by conducting sanitation audits, • Proactively ensures that a clean, safe environment is maintained at all times., • Report critical issues to General Manager ASAP. WHAT IT TAKES • Minimum of 1- 3 years of kitchen supervisory experience in high-volume retail, entertainment, hospitality, or restaurant venue is required, • Experience preparing catered events and presenting foods for special events desirable, • Relevant experience or equivalent combination of education and experience is also acceptable., • Current ServSafe certification required. PERKS (MORE REASONS YOU’LL LOVE YOUR JOB) • Free Bowling, • $1 Arcade Play, • 20% off Events, • 50% off Food & Beverages, • Weekly Pay WORK ENVIRONMENT/PHYSICAL DEMANDS: • Typical entertainment environment where you will walk, bend and stand for periods of time, and may lift objects with some assistance. Responsibilities Lucky Strike Entertainment, formerly Bowlero Corp, is one of the world’s premier location-based entertainment platforms. With over 360 locations across North America, Lucky Strike Entertainment provides experiential offerings in bowling, amusements, water parks, and family entertainment centers. The company also owns the Professional Bowlers Association, the major league of bowling and a growing media property that boasts millions of fans around the globe. For more information on Lucky Strike Entertainment, please visit ir.luckystrikeent.com. The pay range for this position is $23.00 - $25.00 / hour. Lucky Strike Entertainment offers performance-based incentives and a competitive total rewards package which includes healthcare coverage and a broad range of other benefits. Incentives and/or benefit packages may vary depending on the position. More details regarding benefits are available here: www.bowlerocorp.com/careers/benefits

Job DescriptionPosition Summary: The À la Carte Service Captain is a full-time Professional Server who carries a complete dining-room section while providing floor leadership, training, and support to the Food & Beverage service team. This is not a standalone supervisory position. The Service Captain performs all responsibilities of a Professional Server while helping onboard, train, and coach servers, food runners, bussers, hosts, and other Food & Beverage employees. The primary focus is à la carte dining, with banquet and event service assigned as needed. Primary Responsibilities: • Carry and manage a full dining-room section during assigned shifts., • Deliver polished, personalized service while recognizing member names, preferences, and special requests., • Maintain strong knowledge of all food and beverage offerings., • Assist with pre-shift meetings and communicate daily service priorities., • Prepare preliminary dining-room floor plans based on reservations, table availability, staffing, and anticipated business levels., • Help establish server sections and ensure table and seat numbers are understood and used consistently., • Maintain communication between servers, hosts, food runners, bussers, the Culinary Team, and bar staff throughout service., • Monitor service pacing and help managers address operational or member concerns as they arise., • Assist with opening, closing, side work, dining-room organization, and service-station readiness., • Support banquet and private-event service when scheduled., • Perform additional duties as assigned. Training and Coaching Responsibilities: • Assist with onboarding and training new servers, food runners, bussers, hosts, and other incoming Food & Beverage employees., • Train employees on:, • Club Essentials and POS ticket entry., • Proper coursing, seat numbers, and order accuracy., • Dining-room floor plans, table numbers, and server sections., • Food menus, daily specials, and preparation methods., • Allergens, dietary restrictions, and approved menu modifications., • Cocktail menus and standard beverage preparations., • Wines by the glass and basic pairing recommendations., • Beers on tap and other available beverage offerings., • Sequence of service and member-recognition standards., • Table maintenance, tray service, food running, clearing, and resetting., • Opening, closing, and side-work procedures., • Proper communication with the Culinary Team and bar staff., • Appropriate handling and communication of member requests, complaints, and special circumstances – communicating such to management., • Provide hands-on demonstrations and real-time coaching while continuing to manage an assigned section., • Reinforce professional appearance, hospitality standards, teamwork, urgency, and attention to detail., • Help ensure training materials and operational information remain accurate and current., • Communicate employee progress, knowledge gaps, service concerns, and additional training needs to Food & Beverage management., • Assist with menu tastings, service refreshers, and ongoing departmental training. Scope of Leadership: The Service Captain may provide shift direction, demonstrate procedures, coach employees, and reinforce established Club standards. Scheduling, formal discipline, performance evaluations, hiring, and termination remain the responsibility of Food & Beverage management. Reports To: • Food & Beverage Manager., • Assistant Food & Beverage Manager., • Director of Operations & Hospitality. Qualifications: • Minimum three years of serving experience in fine dining, country clubs, hotels, or upscale hospitality., • Previous experience as a lead server, trainer, or captain preferred., • Strong food, wine, spirits, cocktail, and service knowledge., • Ability to train and coach employees while successfully managing a full section., • Strong communication, organization, member-recognition, and problem-solving skills., • POS proficiency; Club Essentials experience preferred., • Availability to work evenings, weekends, holidays, and varied shifts. Compensation: Hourly Wage: starting at $25.00 per hour based on experience. This is a full-time, hourly serving position with additional floor-leadership and training responsibilities. This is a non-tipping facility. Benefits: • Medical, dental, and vision insurance., • Employer-paid life insurance., • 401(k) with employer match., • Flexible Spending Account (FSA)., • Dependent Care Account., • Health Reimbursement Arrangement (HRA)., • Paid Time Off (PTO)., • Complimentary employee meals during scheduled shifts., • Club privileges, where applicable., • Employee discounts in the Pro Shop.

Job Description Banquet Catering Servers Needed! We are seeking professional & reliable Banquet servers with a can-do attitude to join our NYC team. Qualified candidates will be working with both our corporate and catering clients at their various events and banquets, providing excellent customer service. Since we are a staffing firm, we offer flexible schedules- you pick when you want to work. Shifts available will include days, nights and weekends- whatever works best for you! After you apply, keep an eye on your inbox—we’ll send you a quick questionnaire about your banquet server experience. Filling it out helps us speed up the review process and get you in front of a recruiter faster! Responsibilities: • Report to all assignments on time, in proper uniform for each client and with your tools, • Maintain a professional appearance with uniforms ironed and shoes shined, • Tuxedo pants (wash and wear) is required for one client, • Always wear black dress style slip-resistant shoes that can be shined, • Set up and breakdown of events, • Follow proper steps of service for banquets in order to provide outstanding service to your guests, • Knowledge of food & wine service practices?, • Communicate effectively with clients, guests and co-workers, • Able to utilize our employee App/portal to confirm and update your availability for work and to view, accept, decline and track job offers and assignments Skills and Experience: • Excellent communication skills, • Outstanding customer service skills, • Must be detail oriented, • Ability to adapt to a fast-changing environment, • Work seamlessly within a team that will fluctuate frequently, • Flexibility with job duties and schedules, • Ability to stand and walk for long periods of time, • Have a high level of professionalism when dealing with clients, guests and coworkers, • Required: 2 years of banquet/ catering experience with sit down service, • 2 former professional banquet/ catering references, • Certificate of completion of an NYSLA recognized alcohol awareness training programming such as from The American Safety Council or Tips is a plus We are an equal opportunity employer and comply with all applicable federal, state, and local fair employment practices laws. We strictly prohibit and do not tolerate discrimination against employees, applicants, or any other covered persons because of race, color, religion, creed, national origin or ancestry, ethnicity, sex, sexual orientation, gender (including gender identity and expression), marital or familial status, age, physical or mental disability, perceived disability, citizenship status, service in the uniformed services, genetic information, height, weight, or any other characteristic protected under applicable federal, state, or local law. Applications from members of minority groups and women are encouraged.

Job DescriptionReports To: Dining Room Manager / Supervisor; Banquet & Event Manager / Supervisor. Role Purpose: Echo Lake Country Club seeks polished, service-driven Professional Servers to deliver exceptional dining and event experiences for our Members and guests. Servers are ambassadors of the Club and play a critical role in Member recognition, personalized service, and maintaining the highest hospitality standards across all dining outlets and events. Professional Servers are expected to lead by example, actively assist in training and mentoring support staff, and demonstrate strong food, wine, and beverage knowledge. This role requires attention to detail, confident communication, and a proactive approach to anticipating and fulfilling Member needs. Key Responsibilities: • Deliver gracious, personalized service with a strong focus on Member recognition, preferences, and special requests., • Greet Members and guests professionally, using proper forms of address and demonstrating familiarity whenever possible., • Maintain in-depth knowledge of all food and beverage menus, including seasonal offerings, wine lists, cocktails, and specials., • Confidently recommend and upsell food and beverage pairings to enhance the Member experience., • Serve as a leader on the floor, assisting in the training, coaching, and development of support staff (runners, bussers, hosts, etc.), • Execute service according to Echo Lake standards, including table maintenance, pacing, and presentation., • Support and actively participate in banquet and event service, including set-up, execution, and breakdown., • Ensure cleanliness, organization, and proper presentation of dining rooms, banquet spaces, and service areas., • Proactively identify and resolve Member concerns, escalating issues to management as needed., • Communicate Member feedback, requests, and service opportunities to management., • Uphold sanitation, safety, and service standards at all times., • Attend all required staff meetings, training sessions, and tastings., • Perform all additional duties as assigned in support of Club operations. Daily Responsibilities: • Prepare dining rooms and banquet spaces for service., • Coordinate with kitchen, bar, and service teams to ensure timely and accurate service. Verify order accuracy prior to service., • Deliver food and beverages using proper service techniques and tray service., • Maintain table settings, bread service, water service, and overall dining room order., • Actively bus, stage, and reset tables throughout service with an all-hands mentality., • Assist with banquet and private event service as scheduled., • Relay Member feedback and special requests to management., • Maintain a polished appearance and professional demeanor at all times. Qualifications & Skills: • Minimum 3 years of experience as a Professional Server in fine dining or upscale hospitality., • Strong working knowledge of food, wine, spirits, and service etiquette., • Demonstrated ability to recognize Members and personalize service., • Experience assisting with training and mentoring front-of-house support staff., • Excellent communication, organizational, and multitasking skills., • Proven ability to upsell and manage per-member check averages., • POS proficiency and strong basic math skills., • Ability to work efficiently while maintaining composure and professionalism., • Availability to work evenings, weekends, holidays, and varied shifts., • Background check and verifiable references required. Working Conditions: • Prolonged standing, walking, lifting, bending, and stretching required., • Ability to stand for up to 10 hours per shift., • Ability to lift and carry up to 35 lbs., • Open availability required. Compensation: • Hourly Wage: $18–$23, based on experience. Benefits: • Medical, dental, and vision insurance., • Employer-paid life insurance 401(k) with employer match., • Flexible Spending Account (FSA) Dependent Care Account Health Reimbursement Arrangement (HRA)., • Complimentary employee meals during scheduled shifts., • Club privileges where applicable., • Employee discounts in the Pro Shop., • Paid Time Off (PTO).

Job DescriptionReports To: Dining Room Manager & ADM / Banquet and Event Manager. Role Purpose: Echo Lake Country Club is seeking motivated, professional, and service-oriented Food Runners and Bussers to join our team. This role ensures the seamless and efficient delivery of food from the kitchen to Members and guests while maintaining a clean and organized dining room. Food Runners and Bussers support the service team to provide an exceptional dining experience, delivering the highest level of hospitality. Key Duties & Responsibilities: Food & Beverage Service: • Deliver food from the kitchen to the correct tables, ensuring accuracy and presentation., • Ability to describe dishes to Members, including components, allergens, and preparation., • Support servers by refilling water, delivering bread, drinks, and other items as needed., • Assist with taking and serving food and beverage orders, including upselling when appropriate., • Clear tables of dishes, glassware, and utensils promptly and reset as needed., • Maintain a clean, organized, and safe workspace. Member Experience & Communication:, • Greet and welcome Members and guests warmly., • Respond to immediate Member needs and relay feedback to management., • Collaborate with servers, kitchen, and management to ensure smooth service., • Team & Training Responsibilities, • Actively coach and guide new or support staff on proper procedures and service standards., • Participate in training sessions and staff meetings as requested., • Cross-train in other roles (houseman, server) as opportunities arise. Event & Banquet Support:, • Daily setup and breakdown of tables, dining areas, and banquet spaces., • Support light service, food running, and bussing during events., • Ensure proper service flow and member satisfaction during special events., • Operational Duties, • Take inventory of silver, china, glassware, and other items as needed., • Understand and follow POS procedures when required., • Maintain professional appearance and readiness for all shifts., • Clock in on time and adhere to scheduled breaks, adjusting for business needs. Long-Term Objectives:, • Maintain a clean and organized dining room and event spaces at all times., • Develop strong relationships with Members to enhance their dining experiences., • Participate in ongoing training to remain current on industry standards, food knowledge, and service best practices., • Support operational efficiency and accuracy in food delivery., • Contribute to an elevated level of member satisfaction. Working Conditions:, • Regular work involves extensive standing, walking, bending, lifting, and stretching., • Must be able to stand for up to 10 hours and lift up to 35 lbs., • Must have flexible availability including mornings, evenings, weekends, and holidays. Compensation & Benefits: • Hourly Wage: $16–$18/hour., • Benefits (eligibility per plan and employment status)., • Medical, dental, and vision insurance., • Employer-paid life insurance., • 401(k) with employer match., • FSA and Dependent Care Accounts., • Health Reimbursement Arrangement (HRA) for club-insured employees., • Complimentary employee meals during scheduled shifts., • Golf and club privileges (where applicable)., • Employee discounts on select Pro Shop merchandise., • Paid Time Off (sick and vacation).

Job Description Chef / Culinary Production Leader Location: Westfield, NJ Salary: $75,000–$85,000 annually Schedule: 5 days per week, approximately 45–50 hours A growing foodservice operation in Westfield, NJ, is seeking an experienced Chef / Culinary Production Leader to oversee daily kitchen operations, à la carte cooking, and high-volume catering production. This hands-on leadership role is ideal for a chef who can balance made-to-order meals with large catering orders while maintaining quality, consistency, and efficient kitchen workflows. Responsibilities: • Oversee daily kitchen operations, food preparation, and production planning., • Prepare and supervise both individual menu items and large-volume catering orders., • Coordinate production schedules to ensure all orders are completed accurately and on time., • Lead, train, and develop kitchen staff while maintaining accountability and performance standards., • Manage food ordering, inventory levels, product availability, and waste control., • Maintain consistent recipes, portion sizes, food quality, and presentation., • Improve kitchen organization, prep systems, and production efficiency., • Ensure compliance with food safety regulations, sanitation standards, and Department of Health requirements., • Manage competing priorities during busy periods and adjust staffing or production plans as needed., • Take ownership of daily operations, resolve issues independently, and communicate effectively with leadership. Qualifications:, • Previous experience as a Chef, Kitchen Manager, Executive Chef, or similar culinary leader., • Strong background in both à la carte cooking and high-volume food production or catering., • Experience preparing large quantities of food while maintaining consistency and quality., • Proven ability to lead kitchen teams, delegate responsibilities, and work independently., • Strong organizational, communication, and time-management skills., • Knowledge of inventory management, ordering, food costs, and kitchen sanitation., • A hands-on leadership style with a strong sense of accountability and attention to detail., • Flexibility to work weekends, including Friday, Saturday, and Sunday, as well as holidays when required. Candidates with banquet or catering experience may be considered if they also have the ability to manage daily kitchen production and execute individual menu orders. This is not a banquet-only position. Qualified candidates who enjoy hands-on culinary leadership, organized production, and a fast-paced kitchen environment are encouraged to apply.

Event Operations Manager Baltusrol Golf Club is seeking an energetic, detail-oriented hospitality professional to join our team as Event Operations Manager. This is an exciting opportunity for a rising leader in private club, luxury hospitality, banquet, or event operations who is ready to take greater ownership of the event experience while continuing to grow as a hospitality professional. Reporting to the Clubhouse Manager, with a dotted-line relationship to the Director of Events, the Event Operations Manager (EOM) is responsible for the operational execution and overall success of all Club and private events, translating event plans into seamless, polished and memorable experiences for members and guests. The EOM serves as the primary operational leader for events and will personally lead most functions, including major Club events, weddings and other significant events. When concurrent events or other operational needs require another F&B Manager, Captain or leader to execute a function, the EOM retains responsibility for the consistency and success of event execution, ensuring leaders are prepared, expectations are clear, standards are upheld and appropriate follow-up occurs. The position works closely with the Events, Culinary, Beverage and F&B teams to ensure the vision and member expectations established during planning are carried through execution. The EOM will also play a significant role in strengthening banquet service standards, training and developing the team, and continually elevating the event experience at Baltusrol. Key Responsibilities • Own the operational execution and overall success of Club and private events, regardless of the F&B leader assigned to an individual function., • Personally lead most events, with responsibility for setup, readiness, service execution, timing, presentation, member and guest experience, and breakdown., • Lead major Club events, weddings and significant functions while effectively delegating responsibilities to F&B Managers, Captains and other leaders and maintaining accountability for the overall result., • Partner with the Clubhouse Manager to anticipate event leadership and management coverage needs, particularly when multiple events are operating concurrently., • Prepare and hold Managers, Captains and supervisors accountable to established event execution and service standards when they are assigned to lead functions., • Maintain a highly visible presence during events, engaging with members and guests while continuously monitoring service, presentation, timing and event flow., • Collaborate closely with Events and Culinary to ensure event plans, food presentation, timing, displays and service methods come together cohesively in the member and guest experience., • Lead, coach and develop banquet service employees through training, pre-shifts, real-time feedback and consistent reinforcement of standards., • Evaluate and strengthen banquet service standards, procedures and operating practices in partnership with the Clubhouse Manager., • Anticipate and resolve operational challenges calmly, quickly and discreetly., • Conduct post-event follow-up and use observations, member feedback and employee input to identify opportunities to improve future events., • During periods of reduced event activity, focus on training, operational improvements, preparation for the upcoming season and support of major Club event planning. What We're Looking For We're looking for an outgoing, warm and energetic hospitality professional who thrives in the pace of live events and genuinely enjoys being visible with members, guests and employees. The ideal candidate notices the details others miss, has high standards for service and presentation, and is equally comfortable personally leading an event or coaching another leader to execute it successfully. They should be creative and aesthetically minded, calm when plans change, passionate about developing others, and motivated by the opportunity to make each event better than the last. Qualifications • Bachelor's degree in Hospitality Management, Event Management or a related field preferred; equivalent progressive hospitality experience considered., • Minimum three years of progressive experience in a private club, luxury hotel/resort, high-end catering or comparable event/hospitality operation; private club experience preferred., • Demonstrated banquet or event operations experience, including staffing, setup, service execution, timing and breakdown; supervisory or management experience strongly preferred., • Experience training and coaching service employees in a high-standard hospitality environment., • Strong understanding of luxury event service with exceptional attention to detail and a strong aesthetic sense for event presentation., • Proven ability to lead, coach and hold teams accountable while managing multiple priorities in a fast-paced environment., • Strong interpersonal and communication skills with the ability to build positive relationships across departments. This position is ideal for a hospitality professional who is ready to take the next step in their career and wants the opportunity to own an important part of the member experience, develop people and help shape how an event operation continues to evolve. This posting provides an overview of the position. A complete job description, including additional responsibilities and position requirements, will be shared with candidates during the interview process. Ability to Commute: Springfield, NJ 07081 (Required)/Work Location: In Person Salary Range - $75,000 - $85,000 Benefits: Health, Dental, Vision, Disability, Life Insurance, Paid Time Off, 401k

ROLE: Sous Chef Location: Kings Point, NY Pay: $66,300 - $70,000 per year Responsible for assisting the Executive Chef with the consistent preparation of innovative and creative cuisine of the highest quality, presentation, and flavor for the Dining Hall, banquets, and other food facilities, resulting in outstanding guest satisfaction. Additionally, the Sous Chef is responsible for the smooth running of the kitchen and manages areas of profit, stock, waste control, hygiene practices, and training within the kitchen when the Executive and Production Chef are not onsite. The Sous Chef works closely with all the Executive Chef to plan and execute banquet menus. Duties and Tasks: • Assist in teaching preparation according to well-defined recipes and follows up and discusses ways of constantly improving the cuisine at the University., • Displays exceptional leadership by providing a positive work environment, counseling employees as appropriate, and demonstrating a dedicated and professional approach to management., • Collaborate with Executive Chef to assist with identifying the developmental needs of kitchen staff and provides coaching, mentoring, and also helping them to improve their knowledge or skills., • Coordinate inventories and completes all food and beverage related purchasing through BCI- approved vendors., • Ensures proper receiving and food storage standards in the kitchen., • Assist with all day-to-day operations in the kitchen, understanding employee positions well enough to perform duties during employees' absence or determine appropriate replacement to fill gaps., • Assist with scheduling cooks., • Oversee the proper use of all logs related to temperatures and food production., • Works with the Chef and Receiver during inventory to help get accurate counts., • Provide guidance and direction to subordinates, including setting performance standards and monitoring performance while utilizing interpersonal and communication skills to lead and influence kitchen staff in the absence of the Executive Chef, • Ensures compliance with food handling and sanitation standards., • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with the local Health Department and University standards., • Interacts with guests to obtain feedback on food quality, presentation, and service levels., • Frequently reviews finished products, before and during service times, for quality and presentation before foods are served to guests., • Able to perform additional duties as requested by the Director of Dining Services as and when required. REQUIRED KNOWLEDGE, SKILLS, AND ABILITIES: • Able to demonstrate excellent written and verbal communication in English., • Proficiency with computers and computer programs, including Microsoft Word, Excel, and Outlook. EDUCATION: • Three years of kitchen management or equivalent Culinary university degree. EXPERIENCE: • With a minimum of 3 years of experience in a similar capacity/function within a high volume dining establishment, with a strong background in catering/banquet functions. Must have high knowledge of HACCP procedures and applications. Additional Responsibilities: Understands OSHA requirements, Labor requirements (Wage Determination), and employment law as it relates to managing the workforce. Understand and follow BCI Employee Handbook, policy and procedures, and payroll requirements. Comply with all HACCP standards. Understand and oversee cash management and control operations. Manage the workforce in a fair and consistent manner. Physical Demands Lift and carry up to 50 lbs Walks, stands and moves about the kitchen and dining facility to ensure compliance with SOP Some bending and stooping The person in this position needs to occasionally move about inside the office to access file cabinets, office machines, etc. Constantly operates a computer and other office productivity machinery, such as a calculator, copy machine, fax machine and computer printer. Nothing in this job description restricts management’s right to assign or reassign duties and responsibilities to this job at any time.

People • Manage everyday activity, plan and assign work ensuring you always have the right staffing numbers, • Develop your team and improve their performance through coaching and feedback, and create performance and development goals for colleagues, • Train colleagues to make sure they deliver with compliance and to the standards we expect, • Recommend or initiate any HR elated actions where needed Guest Experience • Make sure all food and beverage equipment is in operational condition and regularly cleaned, • Make sure all food and beverage facilities including banquet/convention spaces are clean and properly stocked to anticipated business volume. Notify engineering immediately of any maintenance and repair needs, • •Establish and achieve quality and guest satisfaction goals. Help guests with their requests and complaints - making sure you maintain a high level of guest satisfaction Responsible Business • Manage hotel food and beverage marketing programmes and participate in and maintain system-wide food and beverage marketing programmes and promotions, • Keep an eye on competitor activity/industry innovation. Review and approve menu design and concepts with the Executive Chef, • Make sure food and drinks are secure and stored safely - always keep stock replenished to minimize waste, • Handle food and beverage inventory procedures. Determine minimum and maximum stocks for all food, beverage, material, and equipment, • Other ad-hoc duties - unexpected moments when we have to pull together to get a task done Financial • Help prepare the hotel’s annual budget and the setting of departmental goals, • Monitor budget and control expenses with a focus on food, beverage and labor costs, • Working with the catering office, identify additional sales opportunities to enhance revenue, • Drive promotions that deliver great dining experiences for guests at a good value, • Make sure credit and financial transactions are handled in a secure manner Accountabilities This is a management food and beverage position in the hotel. Supervising a large number of team members in one or two food and beverage outlets, kitchens, and may include banquet facilities that cater to 500 people or less. May oversee one or more subordinate managers or supervisors. What we need from you • Some college and/or advanced training in food and beverage management, • 2 years of related experience, including supervisory experience in a unionized environment, or an equivalent combination of education and experience, • Bachelor’s degree / higher education qualification in Hotel Management, culinary arts, or related field preferred, • Must speak local language, • Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local law We genuinely care about people, and we show this through living out our promise of True Hospitality each and every day. It’s what connects every colleague in all IHG® hotels. Each IHG® hotel brand delivers True Hospitality in their own way, and at the heart of it all are specific, core service skills. • True Attitude: being caring, wanting to make a positive difference, and building genuine connections with guests, • True Confidence: having the knowledge and skills to perform your role, and giving guests the confidence that they can trust you, to help and support them during their stay, • True Listening: focusing on what your guest is saying, picking up on body language that is often overlooked, and understanding what the guest wants and needs, • True Responsiveness: is about providing guests with what they need, and doing so in a timely and caring manner There’s so much more to the job than we can capture here. It’s simply about creating great experiences, doing the right thing, and understanding people. Join us, and you’ll become part of the global IHG family – and like all families, all our individual team members share some winning characteristics. As a team, we work better together – we trust and support each other, we do the right thing, and we welcome different perspectives. You need to show us you care: that you notice the little things that make a difference to guests, as well as always looking for ways to improve. Visit www.http://careers.ihg.com to find out more about us. At IHG Hotels & Resorts, we are proud to be an equal opportunity employer. IHG Hotels & Resorts provides equal employment opportunities to applicants and employees without regard to an individual's, race, color, ethnicity, national origin, religion, sex, sexual orientation, gender identity or expression, age, disability, marital or familial status, veteran status or any other characteristic protected by law Who we are As the world’s first and most global luxury hotel brand, InterContinental Hotels & Resorts has pioneered international travel since the 1940s, we are passionate about sharing our renowned international know-how and cultural wisdom in truly impressive surroundings. We all take great pride in being genuine ambassadors of the InterContinental®️ brand and to be part of the brand you will have a thirst for travel, passion for culture and appreciation for diversity. We create inspiring experiences for those seeking a richer perspective on the world. If you’d like to embrace a world of opportunities, we’d like to welcome you to the world’s most international luxury hotel brand. Don't quite meet every single requirement, but still believe you'd be a great fit for the job? We'll never know unless you hit the 'Apply' button. Start your journey with us today. Important information: • The salary range listed is the lowest to highest pay scale we, in good faith, believe we would pay for this role at the time of this posting. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee’s pay position within the pay range will be based on several factors, including relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, and business or organizational needs., • No amount of pay is considered to be wages or compensation until it is earned, vested, and determinable. The amount and availability of any bonus, commission, or other form of compensation allocable to a particular employee remain in the Company's sole discretion unless and until paid and may be modified at the Company’s sole discretion, consistent with the law., • EEO Is The Law - click here for more information about Equal Opportunity Employer Minorities/Women/Protected Veterans/Disabled/Sexual Orientation/Gender Identity., • If you require reasonable accommodation during the application process, please click here., • IHG does not accept applications, inquiries, or unsolicited CVs/resumes from staffing or recruiting agencies. Please click here for our agency policy., • If you are a resident of or applying to a job opening in the State of Washington, please click here to read about applicable benefits. Hiring Salary: USD 72,000.00 - 75,000.00 Hourly

POSITION PURPOSE Cipriani is seeking a polished, highly organized Event Manager to join our New York events team working alongside our sales team. The ideal candidate is a hospitality professional with strong food and beverage knowledge, exceptional attention to detail, and experience managing high-end events from planning through execution. The Event Manager will serve as a primary point of contact for clients following the sales process, coordinating all event details and working closely with internal teams to ensure each event is executed seamlessly and to Cipriani standards. This is a full-time, in-office position. This role is not hybrid. The Event Manager is expected to be present at assigned events and must have flexibility to work evenings, weekends, and holidays as business needs require. ESSENTIAL FUNCTIONS AND RESPONSIBILITIES • Manage assigned events from contract handoff through planning, execution, and post-event follow-up., • Serve as a primary point of contact for clients throughout the event planning process, providing attentive and professional service., • Conduct detailed planning meetings and site visits with clients to understand event objectives, preferences, timelines, and requirements., • Working with the Sales Manager, the responsibilities will include recording all event details, including food and beverage selections, menus, floor plans, timelines, rentals, production needs, entertainment, décor, and other event requirements., • Prepare, maintain, and distribute accurate Banquet Event Orders (BEOs) and related event documentation., • Communicate event details, changes, and client expectations clearly and accurately to all relevant departments., • Partner closely with Culinary, Banquets, Operations, Sales, Production, Finance, Security, and other internal teams to ensure seamless event execution., • Coordinate with approved external vendors, planners, production companies, and other event partners as required., • Participate in tastings, walkthroughs, production meetings, and pre-event meetings., • Identify opportunities to enhance the guest experience and maximize event offerings through appropriate food and beverage, service, and event enhancements., • Monitor event timelines, logistics, and operational requirements to proactively identify and resolve potential issues., • Be present for assigned events and serve as a key liaison between the client and internal operations teams throughout execution., • Ensure event spaces, service standards, and overall presentation meet Cipriani standards and agreed-upon client expectations., • Respond professionally and effectively to last-minute changes, client requests, and operational challenges., • Review event details and final changes to support accurate billing and event reconciliation., • Maintain organized and accurate event records within company systems., • Conduct appropriate post-event follow-up and communicate relevant client feedback internally., • Build strong relationships with clients, planners, vendors, and internal partners to support repeat business and long-term relationships. KNOWLEDGE, EXPERIENCE AND SKILLS • At least 3 years of event management, catering, banquet, hospitality, or related experience, preferably within a luxury hotel, high-end venue, restaurant group, catering company, or similar hospitality environment., • Strong knowledge of food and beverage, catering operations, and event planning and execution., • Experience managing events from planning through on-site execution., • Experience preparing and working with BEOs, floor plans, event timelines, and other event documentation., • Strong client-service and relationship-management skills., • Excellent verbal and written communication skills with exceptional attention to detail., • Strong organizational and time-management skills with the ability to manage multiple events and competing priorities simultaneously., • Ability to remain composed, solutions-oriented, and professional in a fast-paced environment., • Professional, confident, and polished presence with the ability to represent the Cipriani brand., • Strong knowledge of the New York City events and hospitality market preferred., • Experience working with event-management, catering, or hospitality systems preferred., • Ability to collaborate effectively across multiple departments and levels of an organization., • Flexibility to work evenings, weekends, holidays, and extended hours based on the event schedule. PHYSICAL REQUIREMENTS • Most work is performed indoors in a temperature-controlled hospitality environment., • Must be able to stand and maintain well-paced mobility for extended periods throughout a shift., • Must be able to move efficiently throughout the venue and between service areas., • Must be able to work effectively in crowded and limited-space environments., • Must be able to bend, stoop, squat, reach, and stretch as required to perform service and cleaning duties., • Position requires frequent standing, walking, reaching, grasping, repetitive motion, bending, listening, hearing, and visual acuity., • Talking and hearing occur continuously while communicating with guests, supervisors, and colleagues. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

The Rhyland Hotel – Flushing, NY Premier Opening | Winter 2026 Location: Flushing, NY Be part of something extraordinary. As The Rhyland Hotel prepares for its grand debut in winter 2026, we are seeking an accomplished and visionary Director of Food & Beverage to oversee our dynamic dining operations. This landmark property will feature two signature restaurants, a grand banquet hall, and outdoor terraces—all designed to deliver world-class culinary and beverage experiences. About the Role The Director of Food & Beverage will be a cornerstone of The Rhyland Hotel’s success, shaping the property’s culinary identity and leading a passionate team. This is a unique opportunity for a strategic leader who thrives on innovation, operational excellence, and delivering unforgettable guest experiences. Key Responsibilities • Lead all aspects of the food & beverage department, ensuring excellence across restaurants, banquets, and bars., • Develop and implement strategies to maximize guest satisfaction, profitability, and operational efficiency., • Partner with the Executive Chef to design menus featuring modern American cuisine with a focus on New York’s seasonal bounty., • Oversee budgeting, forecasting, and financial planning for all outlets., • Recruit, train, and inspire a high-performing F&B team., • Ensure compliance with health, safety, and regulatory standards. Qualifications • Proven success as a Director of Food & Beverage or senior F&B leadership role within a luxury hotel or resort., • Strong operational and financial acumen with a demonstrated ability to grow revenue while managing costs., • Exceptional leadership skills with a passion for staff development and team culture., • Ability to manage multiple priorities in a fast-paced, opening environment., • Deep commitment to delivering best-in-class guest service. What We Offer • Competitive salary and comprehensive benefits., • The opportunity to lead a flagship hotel opening and set new benchmarks in hospitality., • Career advancement within a prestigious hospitality group., • A collaborative, professional environment where your expertise is recognized and valued.

POSITION PURPOSE: The Purchasing Manager is responsible for the daily management and coordination of procurement activities. This role ensures timely sourcing of goods and services, maintains vendor relationships, and supports operational departments in meeting quality and cost-control standards. This is an operational leadership role focused on execution, financial discipline, and maintaining established purchasing procedures. This role partners closely with Finance and operational department leaders to support Banquet, and F&B operations while maintaining quality standards and budget discipline. ESSENTIAL FUNCTIONS AND DUTIES: • Support the implementation of purchasing strategies in alignment with company guidelines and budget parameters., • Partner with department heads to support operational purchasing needs and priorities., • Identify, evaluate, and negotiate with suppliers to secure favorable terms, pricing, and contractual agreements., • Build, sustain, and strengthen vendor relationships to ensure reliable access to high-quality products and timely delivery., • Monitor and report on purchasing budgets and variances, identifying cost-saving opportunities and operational improvements., • Monitor pricing trends and identify cost-efficiency opportunities within approved purchasing parameters., • Ensure adherence to established procurement policies and internal controls., • Manage inventory levels with precision, ensuring optimal stock turnover and implementing controls that reduce waste and carrying costs., • Collaborate with cross-functional departments to ensure procurement activities support operational needs and organizational goals., • Facilitate clear communication between the purchasing department and all operational teams to streamline workflows., • Ensure all procurement processes uphold our brand and service standards through rigorous quality assurance measures., • Utilize purchasing systems and reporting tools to maintain accuracy, transparency, and operational efficiency. KNOWLEDGE, EXPERIENCE AND SKILLS • Education: Bachelor’s degree in hospitality management, business administration, supply chain, or related field preferred., • Experience: 3-5 years of progressive purchasing and/or procurement within the hospitality industry, preferably in a luxury hotel, private club, or high-volume F&B environment., • Languages: Proficiency in English required; fluency in Spanish preferred, • Proficiency with procurement and supply chain software., • Strong command of Excel and data analytics tools to support decision making., • Exceptional ability to prioritize, manage multiple tasks, and maintain accuracy and attention to detail., • Strong analytical and decision-making skills; ability to resolve issues under pressure., • Demonstrated ability to support and guide team members, foster accountability, and collaborate effectively with operational departments including Rooms, F&B, Engineering, and Housekeeping., • Demonstrated integrity, confidentiality, and professional conduct aligned with our standards., • Familiarity with inventory management and procurement workflows., • Excellent verbal and written communication skills., • Ability to work overnight, weekends, and holidays as necessary to support operational needs., • Ability to stand or walk for extended periods., • Ability to lift, push, or pull up to 40 pounds. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

Accountant The Accountant is generally responsible for maintaining accurate financial records, including general ledger entries and account reconciliations. Assists in the monthly close, as well as support accounts receivable and treasury functions. ESSENTIAL FUNCTIONS AND BASIC DUTIES: • Perform general accounting tasks, including journal entries and account reconciliations, • Assist with month end closing procedures., • Assist with timely and accurate posting of customer invoices, payments and adjustments, • Reconcile customers aging report, • Payroll funding & vendor ACH/Wire processing, • Process inter-company bank transfer as needed, • Monitoring the cash position for all entities, • Preparation of daily cash position report, • Perform other related duties as assigned SPECIFIC JOB KNOWLEDGE, SKILLS, AND ABILITIES: The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: • Bachelor’s Degree in Accounting or Finance, • Related experience – Restaurants and(or) Banquet/Event is preferred, • Detail and result oriented, • Excellent written and verbal communication, • Proven ability to handle multiple projects simultaneously, • Excellent organization and time management, • Competency in Microsoft applications specifically Microsoft Excel and experienced using ERP system QUALIFICATION STANDARDS: Education: A Bachelor's degree in Accounting or Finance Experience Required: Prefer 2 – 3 years

About Casa Cipriani Casa Cipriani is a five-star luxury hotel, private members-only club, and distinguished event venue housed within the iconic Battery Maritime Building in New York City. Combining timeless elegance with modern comfort, Casa Cipriani is dedicated to offering exceptional service, craftsmanship, and attention to detail in every aspect of the guest and member experience. POSITION OVERVIEW: The Engineer plays a vital role in ensuring that Casa Cipriani’s facilities are maintained to the highest standards of luxury, safety, and functionality. This individual is responsible for the daily inspection, repair, and preventive maintenance of hotel, club, and banquet facilities, as well as back-of-house areas and equipment. The ideal candidate is detail-oriented, proactive, and dedicated to delivering world-class service within a refined hospitality environment. ESSENTIAL FUNCTIONS AND DUTIES: • Perform daily maintenance and repair tasks on property systems, fixtures, and equipment, ensuring all areas remain fully operational and aesthetically maintained., • Inspect, troubleshoot, and perform minor repairs on electrical, plumbing, mechanical, HVAC, and safety systems., • Conduct routine maintenance and cleaning to ensure facilities are free of dirt, dust, and debris., • Paint and fill gaps, cracks, or crevices on walls, ceilings, or floors as required., • Perform basic carpentry and installation work (e.g., shelving, cabinetry, furniture repair)., • Assist licensed tradespeople and vendors with more complex electrical, plumbing, or HVAC repairs., • Support banquet and club operations with setup and maintenance of lighting, climate control, sound systems, and power needs., • Perform outdoor maintenance tasks as needed (landscaping, sweeping, shoveling snow, etc.)., • Monitor and report any maintenance issues requiring major repairs or replacement., • Maintain proper documentation of maintenance work through the property’s work order system (e.g., HotSOS)., • Ensure engineering and maintenance work areas remain organized, safe, and clean., • Follow all safety, fire, and environmental procedures and report any hazards immediately., • Undertake special projects or additional duties as assigned by the Director of Engineering., • CORE COMPETENCIES:, • Attention to Detail: Maintains property aesthetics consistent with a five-star standard., • Professionalism: Represents Casa Cipriani’s luxury brand through conduct and presentation., • Accountability: Takes ownership of work assignments and follows through with precision., • Team Collaboration: Works effectively with Housekeeping, Front Office, Food & Beverage, and Banquets teams., • Guest Focus: Responds promptly and courteously to guest and member needs. KNOWLEDGE, EXPERIENCE AND SKILLS: • High school diploma or equivalent required; technical or trade school certification preferred., • Minimum of 2 years of experience in hotel or luxury residential maintenance or engineering., • Working knowledge of building systems, including electrical, plumbing, HVAC, and mechanical operations., • Ability to troubleshoot and repair basic technical issues independently., • Strong attention to detail and ability to maintain a polished and organized work environment., • Excellent communication and teamwork skills; able to interact professionally with guests, members, and colleagues., • Flexible schedule, including weekends, holidays, and evenings as required., • OSHA certified, EPA refrigerant handling certification, or other technical/trade specific licenses (electrical, plumbing, HVAC) preferred. PHYSICAL ACTIVITIES AND REQUIREMENTS OF THIS POSITION: • Ability to walk, stand, bend, and perform maintenance tasks for extended periods., • Ability to climb ladders, stoop, squat, and work in confined spaces., • Must be able to push and pull carts or equipment weighing up to 250 lbs. on a regular basis., • Ability to lift up to 50 lbs. safely and repeatedly., • Must be able to work in varying temperature and environmental conditions (indoor/outdoor)., • Manual dexterity and visual acuity required for detailed repair work., • Continuous talking, hearing, and visual focus while communicating with team members. INTENT AND FUNCTION OF JOB DESCRIPTIONS All descriptions have been reviewed to ensure that only essential functions and basic duties have been included. Peripheral tasks, only incidentally related to each position, have been excluded. Requirements, skills, and abilities included have been determined to be the minimal standards required to successfully perform the positions. In no instance, however, should the duties, responsibilities, and requirements delineated be interpreted as all-inclusive. Additional functions and requirements may be assigned by supervisors as deemed appropriate. Job descriptions are not intended as and do not create employment contracts. The organization maintains its status as an at-will employer. Cipriani is an equal opportunity employer.

High volume, upscale dining restaurant in midtown Manhattan is looking for a Private Event Coordinator/Maitre D. This is a dual Private Events and Floor Service position. Previous Restaurant/Banquet Event Experience Required.

Job Description Who we are: We love what we do and what we do is important! We believe that everyone should leave feeling better – this means not just our guests, but also our teammates. Everyone should go home feeling better because they learned something new, or had fun working that day. Therefore, we hire unique individuals who work together to create amazing experiences for our guests. We recognize that every member of the team contributes to the success of the whole hotel. No-one is more important than anyone else, and unless we are in it together, we can’t create that special experience for our guest. Your mission: Should you decide to accept it… Our Food and Beverage areas are sure to impress! This won’t just be a restaurant, or a hotel banquet operation. It will be a culinary hub for gatherings and entertaining. Open for all meal periods and late night snacks. Our goal is to create an ambiance where locals and visitors feel at home and we always have something up our sleeve to impress. This is achieved with a solid grounded team lead by a seasoned hospitality professional. This position is made for someone who is a hard worker and is driven by learning and excitement to create memorable cuisine for a great guest experience each and every day. This person executes recipes that directly impact every outlet of the hotel. The Nitty-Gritty: What exactly you will be doing… In helping you understand your role in working for a world class organization, the following is a list of your essential job responsibilities. Please keep in mind that this list is not all inclusive and that you may be asked to perform other job tasks by your supervisors/managers not listed below in the constant quest to provide “out of this world” customer service experience for our guests: • Taste, Taste, Taste! It all starts here. You will be responsible for preparing recipes that come off your line. Making sure that every time it is made it taste the same. All in all just make sure it’s delicious., • I got a guy! You are the “guy” making it happen. You must eat, sleep and live Food not only do you have to work the line putting up plates you have to prep the line. Having many different cuisines across all of the outlets makes it fun and exciting. It sounds like a lot but don’t worry you got this., • Communication is key! You are the on the line putting up food with other stations. Having a sold communication bond with team mates sets us up for success. Being able to listen and adapt is very important. Having a team that can communicate with one another is the heart of any organization., • Clean and organized! You are Mr. Clean making sure that we are following heath codes is important. We want to make it a clean safe work environment. Sanitation buckets at all times. You love fresh product and so does the guest, a sharpie and a label is your new best friend, • Team work! Yes that right we are a working family. We rely on each other day in and day out. You treat everyone with respect both back and front of the house. If someone needs help, help them. What qualities are we looking for? You got skills? If you are able to perform the following, then you have definitely come to the right place… • Candidates must be able to lift 50 pounds, • You must have at least 1-2 years of food prep experience, • Great team player with the ability to create excellent working relationships across the group, • Ability to adapt to change in menus and concept, • Strong communication skills to all team members, • Knife skills are a must, • Creativity and innovation are essential!, • Product knowledge, yeah you have to actually know what you are talking about. If you don’t know it, you research it, • Find solutions before problems arise, • You must know weights and measurements, • Prepping all menu items and other back of the house duties as assigned, • Candidates must think on their feet and use their initiative to solve problems and deliver solutions, • Comply with all safety and health department procedures. The kitchens need to be clean, organized and sanitary., • Ensure proper temperature procedures are always in place., • Able to change direction and work on multiple project aspects at once as needed, • Behavior consistent with Virgin Hotels Core Values: Fun, innovative, original and personable, and striving to deliver high quality and brilliant customer service Background must-have: • Current, legal and unrestricted ability to work in the United States, • Food Service Handler Card that is currently valid for a minimum of at least 6 months, • Preferred: 1-2 years’ experience in restaurant or hotels

Job Description Harlem Children’s Zone (HCZ) — a world-renowned education and poverty-fighting organization based in New York — seeks an enthusiastic, dedicated, and mission-aligned Cook with the Food Services Department. The Food Services Team at HCZ works to transform how the community engages with food—by improving our nutrition environment and thinking more sustainably about what we eat through hands-on nutrition education in the garden and the kitchen, in the classroom, and in the boardroom. The Cook at the Harlem Children’s Zone is responsible for cooking and preparing food for scholars and staff according to established recipes and production guidelines while ensuring compliance with food safety, handling, and sanitation procedures. The ideal candidate should have a strong culinary background and be proficient in the knowledge and use of kitchen equipment. In addition, the Cook oversees prep cooks while collaborating closely with the Kitchen Manager and Server to ensure a smooth and efficient kitchen operation. For more information, check out Want to Work at Harlem Children’s Zone? Here’s 7 Things You Need to Know. Requirements Minimum Qualifications • Proof of GED or High School diploma, • Valid NYC DOH Food Protection Certificate, • A minimum of 3 years of experience in the food service industry as a Cook Who You Are • Culinary training or a degree in Culinary Arts is preferred, • Must have extensive knowledge of food preparation and production for high-volume production. including restaurants and banquet facilities, • Must be knowledgeable of Health Department and other governmental agency regulation, • Must have proven ability to lead and support the kitchen staff, • Ability to work in a team environment and demonstrate excellent customer service, • Must have good interpersonal and communication skills, • Must be able to understand verbal and written instructions What You'll Do • Follow menus, cooking instructions, and safety standards., • Execute daily menu preparation ensuring quality and quantity., • Ensure menu items are prepared and displayed in an attractive way, • Consistently show knowledge of cooking equipment, food products, preparation methods, and portion sizes., • Stand for long periods of time, bend, kneel, and reach to store/retrieve supplies, • Lift carry, and push supplies and boxes up to 50 pound Schedule • Monday-Friday, • Staggered shifts: 5:30am - 1:30pm, 6:30am - 2:30pm, 7:30am - 3:30pm Benefits As a member of the Harlem Children's Zone team, you will join a supportive and inclusive community dedicated to helping children, families — and our staff — thrive. We offer highly competitive salaries, a comprehensive benefits package, and opportunities for growth. Our exceptional full-time benefits include: • Highly competitive base salaries, • Paid time off, • Employee referral bonus, • Career Advancement, • No-cost health insurance, • Life Insurance, • Short-and long-term disability, • Additional voluntary benefits, • Wellness discounts, • Commuter benefits, • Financial wellness perks, • Additional Benefits (Discounts on flights, hotels, theme parks, concert tickets, and more.) The salary range for this position is $48,000-$53,500 per year. To be considered, interested applicants should apply directly through the posting. No telephone inquiries or recruiters, please. Replies will only be sent to qualified applicants. Harlem Children's Zone is an Equal Opportunity Employer. Harlem Children's Zone and Promise Academy Charter Schools do not provide work visas for candidates who require employer sponsorship to ensure work authorization in the United States. Harlem Children's Zone is an Equal Opportunity Employer.

Job Description The Office Operations Manager will oversee day-to-day office operations, executive support, cafeteria management, vendor oversight, and company-wide event planning. This role plays a critical leadership function within the General Affairs department, ensuring operational excellence, cost efficiency, and a professional, brand-aligned workplace environment. General Affairs & Office Operations • Support the Sr. Director of General Affairs with communication, reporting, and initiative follow-through, • Optimize departmental workflow and implement process improvements, • Lead administrative functions including CEO-directed errands and executive support, • Supervise and mentor a small operations team (3?4 members), including KPI tracking and performance management, • Manage departmental budgets, monitor expenses,and develop cost-saving initiatives, • Track and report budget spending status periodically to Sr. Director, • Manage office supplies, asset control, purchasing, and inventory, • Maintain vendor relationships, review contracts, and oversee service invoices, • Coordinate business travel arrangements for employees and executives, • Oversee cafeteria operations including meal planning, menu updates, vendor coordination, food inventory, and health/safety compliance Event Planning & Hospitality • Plan and execute internal and external corporate events, • Organize employee engagement programs and seasonal events (holiday parties, themed celebrations, wellness programs), • Manage executive meetings and company-wide gatherings, • Coordinate venue booking, decor, catering, and logistics within budget, • Oversee VIP hospitality for corporate guests, executives, and CEO-directed events (including personal/family-related events as needed) Requirements • Bachelor’s degree in Business Administration, Hospitality, Interior Design, or related field, • Minimum 7 years of relevant experience in general affairs, office operations, hospitality, hotel, or event management, • Experience in hotel/banquet management or service- oriented industries is a plus, • Strong attention to detail and refined aesthetic sense for workplace presentation, • Excellent communication, delegation, and time management skills . • Proficiency in Microsoft Office Suite (Outlook, Word, Excel, PowerPoint), • Bilingual Korean/English preferred, • Must have a valid state-issued driver’s license with clean driving record (ability to drive approximately 50- mile radius as needed)

Have you been considering the transition to a career in sales? We're hiring a Business Development/Account Manager in NYC! Here are a few backgrounds that have been successful with CFS: • Recruiters, staffing, or business development from a generalist, administrative, or industrial staffing firm, • Sales Development Reps who want to manage the entire sales process, • B2B and service sales, • Retail sales and management, • Collegiate athletes and coaches, • Teachers, • Admissions, career services, or alumni engagement from higher education, • Fundraising, development, or donor relations, • Hospitality, especially banquet and catering sales, • Accountants who want more people interaction and less time staring at Excel This sales role is responsible for selling our temporary staffing and executive search services by breaking into new accounts, further growing existing accounts, and creating long-standing relationships with accounting and finance decision makers. From the business relationships you cultivate, you will bring in job opportunities and your Recruiter teammates will fill the positions. You will continue to manage the account and provide great client service after the position has been filled. You will call and meet with hiring managers, learn about a ton of industries, provide a valuable service that is win-win-win, and have an opportunity to make a significant impact on the business and your career path. About Creative Financial Staffing (CFS): • CFS is a 100% employee-owned company – all employees share in the success and growth of the company, and have long-term wealth building opportunities through our ESOP, • We offer competitive compensation plan (salary + uncapped commission), full benefits, 401k+ matching, stock ownership (ESOP), fun contests, and opportunity to win trips to tropical destinations, • We believe in giving our employees support and tools to succeed with the independence to execute, • We invest in our employees, including comprehensive new hire training, as well as on-going training and development throughout your career, • We have a history of promoting our employees into division and branch management positions, • National company with a small family feel—you are a name at CFS, not a number, • CFS Core Values: Integrity, Teamwork, Excellence in Accountability, Positive Mindset, Discipline/Hard Work, • CFS’s Vision for all Employees: Grow, Have Fun, Make Money, and Provide Opportunities to People, • Award winning, including 2023, 2024, and 2025 “Top Workplaces USA Award Winner”; Best Practice Institute “Most Loved Workplace” certification; several recognitions from Staffing Industry Analysts including “2024 Best Staffing Firms to Work For”; recognition from Newsweek, Forbes, FlexJobs, ESOP Association, Zippia The ideal fit for this role: • Minimum 1-2 years of professional experience, • Ability to confidently and effectively communicate at all levels in an organization, • Good at connecting on social media and via email, and even better at connecting on phone and in person; urge to pick up the phone and make things happen, • Driven, competitive, self-motivated, and a team player, • Good sense of humor Benefits include: • Compensation: Base salary (depending on experience) + uncapped commission. The average employee in the company makes $65k-100k in Y1, $70k-100k+ in Y2., • Long term wealth: 401K + match. Employee Stock Ownership (ESOP) – you get equity in the company!, • Insurance: health, dental, vision, life. FSA, HSA, and Dependent Care spending accounts. Commuter benefit. Paid parking., • 4 weeks Paid Time Off (PTO) and paid holidays, • Hybrid flexibility keywords: sales, business development, account manager, client, relationship building, business, b2b, accounting, career | #INOCT2026

Job Description • We are hiring immediately for full time and part time COOK positions., • Location: Kean University - 1000 Morris Avenue, Union, NJ 07083. Note: online applications accepted only., • Schedule: Full time and part time schedules; Monday through Friday, 10:00 am to 7:00 pm. More details upon interview., • Requirement: 3-5 years of banquet and catering experience is required; ServSafe certification., • Pay Range: $18.00 per hour to $22.00 per hour. *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description ABOUT ELYSÉE NEW YORK Elysée New York is entering a new chapter as an intimate luxury boutique hotel in the heart of Midtown Manhattan. The hotel blends the elegance of a historic New York residence with the warmth and cultural spirit of a European luxury hotel, delivering a guest experience built on genuine hospitality, considered detail, and quiet discretion. Elysée New York by Wunderkind Hotels is managed by Crescent Hotels & Resorts, one of North America's leading hospitality management companies. ABOUT SALON SANSSOUCI At the heart of Elysée New York is Salon Sanssouci, the hotel's intimate, residential-style lounge, inspired by the elegance and relaxed hospitality of Sanssouci Palace in Potsdam, Germany. More than a hotel lounge, Salon Sanssouci is the social and cultural living room of the hotel, which has been a New York City icon for 100 years. Salon Sanssouci is a place where guests begin their morning, gather throughout the day, and settle into evening conversation. True to its French meaning “without worries,” Salon Sanssouci carries the details, so guests never have to. The experience is refined but never formal, handled with warmth and discretion. POSITION OVERVIEW Elysée New York is seeking a skilled, detail-driven Line Cook to prepare and present high-quality food across Salon Sanssouci and the hotel's food and beverage operations. Reporting to the Executive Sous Chef, this individual executes approved recipes with consistency and precision, upholding Leading Quality Assurance standards in every dish that leaves the kitchen. The Line Cook works collaboratively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to support daily culinary operations and maintain a clean, safe, and efficient kitchen environment, contributing to an exceptional guest dining experience. ESSENTIAL JOB FUNCTIONS CULINARY PREPARATION AND QUALITY • Prepare and present menu items accurately and consistently, following approved recipes, production sheets, and banquet event orders., • Inspect and accept all daily incoming food deliveries, • Prepare multiple menu items simultaneously while maintaining quality, consistency, and timing across the line., • Apply strong food preparation techniques and cooking methods, operating kitchen equipment safely and efficiently., • Maintain proper food storage, labeling, dating, and inventory rotation procedures (FIFO) throughout the shift. FOOD SAFETY AND SANITATION • Follow food safety, sanitation, and HACCP principles, and comply with all health department regulations., • Maintain a clean, organized, and sanitary work area throughout service. COLLABORATION AND KITCHEN OPERATIONS • Communicate effectively with the Executive Sous Chef, Line Cooks, Stewarding, and Food & Beverage teams to ensure smooth, timely service., • Work both independently and collaboratively as part of the culinary team, supporting colleagues during high-volume periods., • Maintain strong organizational and time-management habits to keep the line running efficiently during service. QUALITY ASSURANCE • Uphold Leading Quality Assurance and Elysée New York culinary standards in every dish prepared., • Maintain consistency and attention to detail across every plate, recognizing that each dish contributes to the guest's overall impression of Elysée New York. REQUIRED QUALIFICATIONS AND SKILLS • Knowledge of food preparation techniques, cooking methods, and kitchen equipment., • Working knowledge of food safety, sanitation, HACCP principles, and health department regulations., • Strong organizational and time-management skills, with the ability to work efficiently in a fast-paced commercial kitchen., • Strong attention to detail and commitment to quality and consistency., • Ability to communicate effectively with culinary and Food & Beverage team members, and to work independently and collaboratively as part of a team., • Previous culinary experience within a hotel, restaurant, or comparable food and beverage environment., • Ability to obtain and maintain all required food handler certifications., • Experience within the New York City luxury hospitality market., • Previous experience with a luxury boutique or independent luxury property., • Multilingual capabilities are a plus, though not required. PHYSICAL REQUIREMENTS • Stand and walk for extended periods throughout the shift., • Frequently bend, stoop, kneel, reach, push, pull, and lift., • Lift and carry up to 50 pounds regularly, and heavier items with assistance., • Work in commercial kitchens with exposure to heat, steam, refrigeration, sharp equipment, and cleaning chemicals., • Perform repetitive motions involving chopping, mixing, lifting, and food preparation, safely operating commercial kitchen equipment throughout the shift. COMPENSATION AND BENEFITS • Competitive salary, benefits package, 401(k) eligibility, professional development opportunities, and hotel travel benefits available through eligible programs. WHY JOIN ELYSÉE NEW YORK Joining Elysée New York is an opportunity to help shape the re-emergence of a legendary New York hotel and to build a new standard of intimate, personalized luxury hospitality. The Line Cook shapes a guest's experience of Elysée New York, one plate at a time, work that is considered, exacting, and built to last, on a platform toward future hotel leadership growth opportunities. We invite candidates who believe that luxury is defined not by formality alone, but by generosity, discretion, and the ability to make every guest feel genuinely seen, to join us and help build a place where every guest, and every team member, belongs. EQUAL OPPORTUNITY STATEMENT Elysée New York, managed by Crescent Hotels & Resorts, is an Equal Opportunity Employer, including Protected Veterans and Individuals with Disabilities. This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the applicable Know Your Rights notice from the United States Department of Labor. NOTE: This description excludes non-essential and marginal functions of the position that are incidental to the performance of the fundamental job duties. Furtherm

Job Description Job Title: Banquet Server Pay Rate: $140 per event Hire Date: Immediate Schedule: Part-time (Based on business needs, usually weekends with occasional weekdays) Job Overview: Sweet Tee’s Catering LLC provides catering services for various special events; from Wedding Receptions to Birthday Celebrations and Corporate Events. Our organization is looking for a courteous and professional banquet server to be responsible for greeting, assisting, and serving guests at special functions and events. The banquet server will help assist with event planning, preparation, clean up, and serving guests. This is a 1099 employee position that is expected to have availability based on business needs. If you're hard-working and dedicated, Sweet Tee’s is an ideal company for you. Duties/Responsibilities: Serves patrons with food and beverages in a positive and friendly manner. Presents ordered choices in a prompt and efficient manner. Maintains dining ambiance with an enthusiastic attitude. Prepares room for dining by clothing tables and setting decorations, condiments, candles, napkins, service plates, and utensils. Maintain a high level of cleanliness and awareness of sanitary practices. Keeps kitchen staff informed by noting the timing of meal progression. Maintains table setting by removing courses as completed, replenishing utensils, refilling water glasses, and being alert to patron spills or other special needs. Assisting with event preparation, set up, and closing, including setting up and packing away tables, table cloths and place settings, and buffets Maintain composure in a fast-paced environment. Qualifications: High school diploma or GED At least one year of server experience Ability to lift 50-75 pounds and stay comfortable on their feet for the entire shift Excellent time management and the ability to prioritize tasks Positive attitude and teamwork skills Excellent interpersonal, communication, and customer service skills. Extreme attention to detail and quality Ability to follow verbal directions in a fast-paced and dynamic environment Flexible Schedule Reliable Transportation

Job Description • We are hiring immediately for full time COOK positions., • Location: Stevens Institute of Technology - 1 Castle Point on the Hudson, Hoboken, NJ 07030. Note: online applications accepted only., • Schedule: Full time schedule; days and hours may vary. Days, nights, and weekends. More details upon interview., • Requirement: 3 years of prior cooking experience is required; catering or banquet experience is preferred., • Fixed Pay Rate: $20.30 per hour. *Internal Employee Referral Bonus Available The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg At Gourmet Dining & Chartwells Higher Education, people are at the core of our business. Together we build innovative food service concepts and serve fresh, local and nutritious meals at over 270 college campuses across the country. Twice named the Fastest Growing Brand by Nation’s Restaurant News, at Gourmet Dining & Chartwells we take pride in creating opportunities for associates to grow their careers and achieve their development goals within the company. Job Summary Summary: Prepares food in accordance with applicable federal, state and corporate standards, guidelines and regulations with established policies and procedures. Ensures quality food service is provided at all times. Essential Duties and Responsibilities: • Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules., • Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items., • Uses established ticket collection procedures during service. Responsible for records from area worked during service periods., • Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures., • Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards., • Operates and maintains kitchen equipment as instructed., • Assists in production planning, record keeping and reporting as required., • Assists in the ordering and receiving of all food and supplies as required., • Reports needed maintenance, faulty equipment or accidents to the supervisor immediately., • Attends in-service and safety meetings., • Maintains good working relationships with coworkers, customers, administrators and managers., • Performs job safely while maintaining a clean, safe work environment., • Performs other duties as assigned., • Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards., • Personal commitment to your own safety and that of others., • Abides by all Company policies and procedures including but not limited to:, • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. The Benefits We are always looking for ways to invest in our people both inside and outside of work to help them achieve their full potential. Full-time and part-time positions offer: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program Full-time positions also offer the following benefits to associates: Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyGourmetDining.pdf Our Commitment to Diversity and Inclusion Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. Gourmet Dining maintains a drug-free workplace. Gourmet

Job Description • We have an opening for a full time STEWARD position., • Location: The MET - 1000 Fifth Avenue, New York, NY 10028. Note: online applications accepted only., • Schedule: Full time; Days may vary, morning shift. More details upon interview., • Requirement: Previous storeroom attendant and receiving experience is required., • Fixed Pay Rate: $22.50 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1564145. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. Become part of Restaurant Associates, the industry’s leading provider of dining and event catering for some of the nation's most prestigious museums, performing arts centers and corporations! Voted Glassdoor's Employee Choice Awards- Best Places to work This is R/A ! Job Summary Summary: Perform job duties required to maintain kitchen work areas, kitchen equipment in clean and orderly condition. Essential Duties and Responsibilities: • Sweeps and mops floors at appropriate intervals to ensure compliance with safety and sanitation standards., • Operates large electric machines such as dishwashers, sanitizers, trash compactors, and glass crushers., • Washes worktables, walls, refrigerators, and meat blocks and all other food prep surfaces as assigned., • Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans in appropriate and assigned areas., • Washes dishes, pots, pans, utensils and other food preparation machines and equipment., • Transfers supplies and equipment between storage and work areas observing all safe lifting standards., • Assists with banquet table and front of the house set up as requested., • Assist with loading or unloading and delivering supplies and product., • Distributes supplies, utensils and portable equipment as needed., • Complies with all outlined sanitation and safety requirements., • Perform other duties as assigned. Associates at Restaurant Associates are offered many fantastic benefits. Both full-time and part-time positions offer the following benefits to associates: • Retirement Plan, • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program In addition, full-time positions also offer the following benefits to associates: • Medical, • Dental, • Vision, • Life Insurance/AD, • Disability Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Abides by all Company policies and procedures including but not limited to: • The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer., • The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables., • The use of slip-resistant shoes and proper lifting techniques. Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2023/08/2023WageTransparencyRA.pdf About Compass Group: Achieving leadership in the foodservice industry Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Applications are accepted on an ongoing basis. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles’ Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act.

Job Description Culinaire • We have an opening for part time STEWARD positions., • Location: New Jersey Performing Arts Center - One Center Street, Newark, NJ 07102. Note: online applications accepted only., • Schedule: Part time; Days and hours may vary. Night and weekend availability is required. More details upon interview., • Requirement: Previous dishwashing or food sanitation experience is preferred., • Perks: Free shift meals! Sick leave available!, • Pay Rate: $16.00 to $17.00 per hour. We Make Applying Easy! Want to apply to this job via text messaging? Text JOB to 75000 and search requisition ID number 1566642. The advertised program is a conversational recruiting assistant that helps you apply to jobs with Compass Group. Message frequency varies. Message and data rates may apply. Text STOP to opt out or HELP for help. Terms and conditions: http://olivia.paradox.ai/moSkg This position is eligible for an Employee Referral Bonus! If you know someone that is qualified for this role, please use the ‘job search’ in PeopleHub to refer your referral and email them a link to apply. Your referral will be able to apply by clicking the link in the email. You can check the status through your profile, accessible via Careers in PeopleHub, by clicking on ‘referral tracking.’ For Employee Referral guidelines, FAQs and the Compass Employee Referral Policy, email MyReferral@compass-usa.com. CULINAIRE provides upscale food and beverage management services to a very diverse collection of national accounts to include art museums, cultural landmarks, hotels, performing theaters, restaurants, and special event venues. While our portfolio is diverse, the one constant in every operation that we manage is our total commitment to our associates to put their career path, safety, and success as top priority, and to our client to provide top quality food product and service to our customers and guests. Job Summary Summary: Perform job duties required to maintain kitchen work areas, kitchen equipment in clean and orderly condition. Essential Duties and Responsibilities: • Sweeps and mops floors at appropriate intervals to ensure compliance with safety and sanitation standards., • Operates large electric machines such as dishwashers, sanitizers, trash compactors, and glass crushers., • Washes worktables, walls, refrigerators, and meat blocks and all other food prep surfaces as assigned., • Segregates and removes trash and garbage and places it in designated containers. Steam cleans or hoses out garbage cans in appropriate and assigned areas., • Washes dishes, pots, pans, utensils and other food preparation machines and equipment., • Transfers supplies and equipment between storage and work areas observing all safe lifting standards., • Assists with banquet table and front of the house set up as requested., • Assist with loading or unloading and delivering supplies and product., • Distributes supplies, utensils and portable equipment as needed., • Complies with all outlined sanitation and safety requirements., • Perform other duties as assigned. Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. *Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance). Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/ Associates at Culinaire are offered many fantastic benefits. • Medical, • Dental, • Vision, • Life Insurance/ AD, • Disability Insurance, • Retirement Plan, • Paid Time Off, • Holiday Time Off (varies by site/state), • Associate Shopping Program, • Health and Wellness Programs, • Discount Marketplace, • Identity Theft Protection, • Pet Insurance, • Commuter Benefits, • Employee Assistance Program, • Flexible Spending Accounts (FSAs) Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws.For positions in Washington State, Maryland, or to be performed Remotely, click here or copy/paste the link below for paid time off benefits information. https://www.compass-usa.com/wp-content/uploads/2026/03/Culinaire-Landing-Page_Feb2026.pdf

Job DescriptionAbout the Role: Dashing Diva is seeking a highly organized and proactive General Affairs Operations Manager to oversee day-to-day office operations, executive support, and company event coordination. This role is ideal for a responsible and detail-oriented professional who thrives in a fast-paced setting and has a strong sense of style, hospitality, and service to reflect our brand both in the workplace and at company events. With a strong eye for presentation and organization, this individual will create professional, welcoming, and functional environments while driving operational excellence across multiple locations. What You Will Do: General Affairs & Office Operations: • Provide support to the Sr. Director of General Affairs, ensuring accurate communication, reporting, and follow-through across all initiatives., • Optimize the general affairs department’s workflow and increase efficient processes by developing procedures, implementing changes., • Lead administrative functions, including CEO-directed errands, with discretion and sound judgment to delegate or execute tasks., • Supervise and mentor a small operations team (3–4 staff), including responsibility for KPI management and performance oversight., • Manage budgets and expenditure; create and monitor cost-saving initiatives; track and report expenses, create budget spending plans, status report periodically to the Sr. Director., • Manage office supplies, inventory control, company assets, and purchasing., • Maintain vendor relationships, review service contracts, and oversee operational invoices., • Manage business travel arrangements and corporate events for employees and executives., • Manage cafeteria operations including meal planning, menu updates, vendor coordination, and ensuring quality standards of service., • Oversee food/beverage inventory, budgeting, and compliance with health and safety regulations in cafeteria facilities.Event Planning & Hospitality:, • Plan and execute internal and external events, employee engagement activities, and executive meetings., • Manage logistics including venue booking, décor, catering, and budgeting to ensure impactful and organized experiences., • Oversee VIP hospitality for corporate guests, executives, and CEO-directed events (including personal and family-related events), including guest transportation., • Organize seasonal events, such as holiday parties, themed celebrations, and wellness programs. What We're Looking For: • Bachelor’s degree in Business Administration, Hospitality, Interior Design, or a related field., • Minimum 5 years of relevant experience in general affairs, office/administration, hospitality, or event/hotel management., • Previous background in hotel management, banquet management, or service-related industries is a plus., • Bilingual in Korean and English preferred (spoken and written)., • Strong attention to detail with a refined aesthetic sense for presentation and organization., • Proven ability to supervise staff, manage KPIs, and oversee team performance., • Exceptional communication, delegation, and time management skills., • Proficiency in Microsoft Office Suite (Outlook, Word, Excel, PowerPoint)., • Responsible, diligent, cheerful, and cooperative personality with excellent interpersonal skills., • Local travel may be required at times. Must have a state-issued legal driver's license with a clean driving record and be able to drive approx. 50-mile driving radius. You’ll love working at Dashing Diva because: • Great work environment to grow and learn new skills, • We are collaborative and work closely with each other, • We give everyone a chance to be creative and value input and feedback, • We participate in fun events like Beautycon, NYFW, • In-office catered breakfast, lunches, and team lunches, team outings, and team-building activities, • Perks: Health benefits (Medical, dental, vision, AD&D, Life), 401(k) matching, PTOs, Company holidays, Summer Fridays & more! Compensation Range: $75,000 - $85,000 annually About Dashing Diva: We see nails as a canvas for self-expression and an opportunity to let your personality shine. Whether rocking a French manicure or show-stopping stilettoes, all Divas are uniquely fabulous. We celebrate differences, the mold breakers, the trendsetters, and the risk-takers. These bold beauties are what inspired us to step out of the conventional salons and instead provide you options for your home to make even your manicurist jealous. Our mission is to create accessible, easy to use, at home products that fuel creativity of nail enthusiasts and manicure mavens alike. It’s all powered by one purpose – empowering you to “Own Your Diva” and wear it proudly from your fingers to your toes. Dashing Diva is an equal opportunity employer, and qualified candidates will receive consideration without regard to race, color, national origin, religion, sex, age, disability, genetic information, pregnancy, childbirth or related medical conditions, political affiliations, or any other non-merit factor protected by law. #LI-EL1 Powered by JazzHR KZg9k2AVUo

Job Description Job Type: Full-Time, Seasonal Department: Culinary Reports To: Executive Chef, Sous Chef Pay: Competitive hourly pay: $20–$25/hr., commensurate with experience. About Us Upper Montclair Country Club is seeking passionate, high-performing cooks to join our dynamic culinary team. As a full-service culinary environment, we offer opportunities for professional growth through training, promotion, and participation in culinary competitions nationally and internationally. We also support career development through Chef Certifications with the ACF (American Culinary Federation). Position Summary The Line/Tournant Cook is responsible for the timely preparation of all hot menu and banquet items in accordance with club recipes, presentation standards, and quality expectations. This role ensures consistency, efficiency, and exceptional taste while maintaining the highest standards of food safety and kitchen sanitation. The ideal candidate thrives in a fast-paced, team-oriented environment and takes pride in creating memorable dining experiences for members and guests. Key Responsibilities • Prepare all food items according to approved recipes, picture cards, and portion specifications., • Set up, stock, and maintain a clean and organized workstation before, during, and after service., • Follow proper batch preparation techniques, scaling recipes according to projected activity levels., • Ensure accurate inventory control, proper labeling, rotation, and sanitary storage of all food products., • Minimize waste by controlling food portions and monitoring usage., • Assist with banquet preparation and plating during peak service times., • Maintain compliance with all sanitation, safety, and health regulations at all times., • Operate standard kitchen equipment safely and efficiently; seek guidance for unfamiliar equipment., • Assist with training and mentoring other culinary staff as directed., • Communicate effectively and promote teamwork between front-of-house and back-of-house staff., • Prepare quality staff meals in accordance with Executive Chef guidelines., • Proactively anticipate and meet member expectations without compromising daily operations or budget., • Report any defective equipment, hazardous situations, or safety concerns immediately to a supervisor., • Follow all documented opening and closing procedures, as well as club rules, regulations, and dress code policies., • Perform other related duties as assigned by culinary leadership. Requirements • Minimum 3 years of cooking experience in a high-volume or fine dining environment., • Ability to work on your feet for extended periods (eight hours or more)., • Able to lift and carry up to 40 pounds., • Strong teamwork skills and the ability to thrive in a fast-paced environment., • Availability: Flexible including evenings, weekends, and holidays. Benefits & Perks • Health, dental, and vision insurance., • Aflac supplemental benefits., • Flexible Spending Account., • Bonuses and club store discounts., • Staff meals during shifts., • Opportunities for advancement, professional training, and certifications., • Team-oriented, collaborative club culture.

Job Description Purchasing and Receiving Coordinator SAA Brooklyn Campus Brooklyn, New York The Role The Purchasing and Receiving Coordinator is responsible for supporting daily purchasing, receiving, storeroom, and inventory operations for SAA Brooklyn Campus. This role is accountable for owning the storerooms, maintaining par levels, receiving and checking food and beverage deliveries, monitoring product quality, supporting order development, managing requisitions, and helping ensure kitchen and operational teams have the products, supplies, and equipment they need to execute at a high level. The ideal candidate will be a highly organized, hands-on operator with strong follow-through, inventory discipline, and attention to detail. This individual should be comfortable working closely with culinary, food and beverage, banquet, and purchasing leadership while creating a clean, compliant, and efficient storeroom and receiving environment that supports day-to-day operations across campus. Reporting to: Director of Purchasing / Purchasing Manager Responsible for: Receiving, storeroom ownership, inventory controls, requisitions, refill and order development, and purchasing support Compensation Range: $70,000 - $75,000 Requirements: • This is a hands-on coordinator position supporting purchasing and receiving operations on-site at SAA Brooklyn Campus., • Own the storerooms and ensure par levels are maintained consistently so product is available when needed and issued only as appropriate., • Ensure storerooms remain secure and locked when unattended, while maintaining orderly access and control of product flow., • Receive all food deliveries and inspect products against quality standards, specifications, and expected condition upon arrival., • Receive kitchen and food and beverage-related supplies and equipment, including alcohol, wine, china, glassware, silverware, linen napkins, uniforms, and related operating materials., • Inspect all incoming goods for breakage, damage, shortages, overages, temperature concerns, or quality issues and escalate discrepancies promptly., • Support the receipt and organization of banquet and event-related materials including trays, champagne buckets, vessels, display items, and other service pieces as needed., • Begin each day with receiving and stocking food deliveries, ensuring items are stored properly, labeled correctly, and placed in the appropriate walk-ins, storage rooms, or designated areas., • Inventory walk-ins, storage rooms, and key supply areas on an ongoing basis to support development of refill orders and next-day purchasing needs., • Maintain accurate awareness of product levels so culinary teams are not delayed waiting for deliveries in order to begin daily prep work., • Coordinate with the Banquet Chef and other operational leaders to consolidate banquet and outlet needs into organized, timely purchasing requests., • Help ensure requisitions and ordering needs are consolidated and routed through the proper purchasing process rather than sent ad hoc throughout the day., • Support use of the food and beverage inventory and procurement system by developing requisitions for outlet and location codes throughout the day and preparing items for deadline-based order placement., • Be trained to use the inventory and procurement system to place orders directly when needed and approved., • Ensure kitchens, walk-ins, and storage areas are maintained in a clean, organized, and inspection-ready condition at all times., • Ensure cardboard is removed from floors and that proper shelving, storage methods, and product organization standards are consistently followed., • Help maintain readiness for health, safety, and cleanliness inspections at any time., • Support month-end inventories and help ensure accurate, real-time pricing and inventory records to support strong food cost reporting and operational controls., • Partner with the Purchasing Manager on inventory sheets, inventory counts, and system entry as tools and processes continue to evolve., • Work collaboratively with chefs and purchasing leadership on organization methods, storage standards, food handling expectations, and other operational priorities tied to the role., • Perform other related purchasing, receiving, inventory, and storeroom support duties as assigned within the scope of the position. Position Qualifications include • Previous experience in purchasing, receiving, storeroom operations, food and beverage inventory, hospitality operations, or a related support function preferred., • Strong understanding of receiving procedures, product quality control, inventory handling, and organized storeroom management., • Experience working with food, beverage, and hospitality-related supplies including kitchen equipment, operating supplies, and service items preferred., • Comfort working in walk-ins, storage rooms, and back-of-house environments with regular physical movement throughout the day., • Ability to maintain accurate counts, support par levels, develop refill needs, and organize requisitions with strong attention to detail., • Experience with inventory systems, procurement tools, spreadsheets, or related purchasing documentation preferred., • Strong organizational skills and the ability to prioritize multiple daily needs across culinary, banquet, and outlet operations., • Ability to identify quality issues, receiving discrepancies, and storage concerns quickly and communicate them effectively., • Professional communication skills and the ability to collaborate closely with chefs, purchasing leadership, and operational teams., • Dependable, accountable, and solutions-oriented approach to day-to-day operational support., • High school diploma or equivalent preferred; additional hospitality, culinary, inventory, or purchasing exposure is a plus. Additional Skills • Inventory management, receiving discipline, and storeroom maintenance skills with a high level of organization and accountability., • Knowledge of food and beverage product handling, par-level management, quality control, and back-of-house storage standards., • Ability to manage requisitions, refill needs, and order-development support in a timely and organized manner., • Comfort working with operating supplies, kitchen equipment, china, glassware, silverware, linen, uniforms, and related materials., • Attention to cleanliness, health-standard readiness, and proper shelving and storage practices throughout the operation., • Strong time management, communication, and follow-through in support of daily campus-wide operational needs., • Ability to work collaboratively and independently with sound judgment in a fast-moving hospitality environment., • This is an on-site role and is not a remote work position. WSA 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, such as disability and veteran status, or any other basis covered under applicable law.

Job DescriptionPastry Sous Chef Job Summary The Pierre Hotel is seeking a creative, passionate, and highly energized Pastry Sous Chef to join our luxury Forbes 5 star and AAA 5 diamond establishment. The Pastry Sous Chef will be responsible for preparing quality pastry items such as breakfast items, desserts, breads, amenities, displays/centerpieces and special request items. In addition, the candidate will support the hotel dining outlets and banquet operations. Requirements/Qualifications: • A minimum of 2-3 years of pastry experience in a fine dining/luxury restaurant or hotel, • A minimum of High School Diploma; Baking and / or Pastry Degree preferred, • A working knowledge of a variety of pastries, desserts and bakery products, including strong display skills, • Strong knowledge of Baking and Pastry techniques, including practical knowledge of equipment used in a Pastry shop, • Ability to move fast and multi-task in a fast paced, high stress / pressure environment, • Ability to perform regular lifting up to 50 Lbs. and standing for extended periods of time., • Proven experience as a Pastry Sous Chef or senior culinary position in a luxury hotel, fine dining restaurant, or similar upscale establishment in a Union environment., • Culinary degree or equivalent certification from a recognized culinary institute preferred., • Strong leadership skills with the ability to motivate and mentor a diverse team of culinary professionals., • Flexibility to work evenings, weekends, and holidays as required to meet operational needs., • Extensive knowledge of kitchen operations, food safety standards, and sanitation practices., • Exceptional organizational and time management skills, with the ability to multitask and prioritize in a fast-paced environment., • Effective communication skills, both verbal and written, with the ability to collaborate effectively with colleagues at all levels., • Ability to maintain a constant, even personality while working with kitchen team with as well as having good people skills., • Able to lift up to 30 pounds regularly and up to 50 pounds occasionally., • Sound knowledge in technical and technology related aspects of running a kitchen (e.g.: Basic Computer skills - MS Office, Recipe programs, Purchasing software; Payroll Software), • Positive attitude, professionalism, and dedication to upholding the reputation and standards of The Pierre Hotel.

Job DescriptionDescription: Backed by Callaway Golf and Danny Meyer’s Enlightened Hospitality Investments, Five Iron blends world-class technology with hospitality-driven service across its sports bars, restaurants, and entertainment venues. With 35 locations open and more than 50 in the pipeline worldwide, the brand is expanding its reach while remaining rooted in innovation, inclusivity, and community connection. The Event Captain at Five Iron ensures the team delivers an elevated experience for events of all sizes and delivers on the Five Iron promise of Best-in-Class Events. Responsibilities include, but are not limited to, the following: • Provide an elevated event experience for all events by leading on-site execution of all events, handling guest greetings, space preparation, issue resolution, and financial closing., • Ensure positive customer experiences and successful delivery of contracted services for events., • Manage simulators and event spaces according to contract requirements., • Oversee event timelines to ensure organized and timely activities., • Train and coordinate with staff in various roles to provide a premium event experience., • Collaborate with kitchen staff to ensure food meets customer expectations., • Provide feedback to the Sales team to enhance return business., • Purchase and manage event-related inventory., • Support Event Sales Manager with administrative tasks., • Attend weekly meetings to review banquet event orders., • Collaborate with stakeholders to create additional events and experiences, • Contribute ideas for improving event experiences and increasing revenue., • Take pride in ensuring guests' enjoyment by actively checking in with them during their visit and promptly addressing any concerns. Required Qualifications: • Prior experience in managing or coordinating events, • Passion for golf and an understanding of the game’s rules are strongly encouraged, • Strong verbal and written communication skills, • A customer-centric approach, • Ability to collaborate with diverse teams, • Exceptional organizational skills, • Ability to work flexible hours, including nights and weekends, • Ability to lift up to 50 lbs, • Ability to stand for long periods of time Benefits (*applies to full-time employees): • Health, Dental, and Vision insurance*, • Short-Term Disability*, • Accident and Critical Illness Insurance*, • 401(k)*, • Meals while working are included for free Pay: This is an hourly + tips position. Base hourly rate is $13/hr - $15/hr depending on location. Estimated total hourly earnings including tips and service charges: Approximately $30–$45/hr Annualized total earning potential (base pay plus estimated tips): $62,400–$93,600/yr.* *Actual earnings will vary based on hours worked, event volume, service charges, and tips received. Tips and service charges are not guaranteed and are not part of the base hourly rate. Job Type: Non - exempt, full time Schedule: Nights and weekends required Five Iron Golf is committed to celebrating diversity and creating an inclusive environment for employees of all backgrounds. Five Iron Golf provides Equal Employment Opportunity to everyone and complies with all applicable Federal, State and Local laws governing nondiscrimination in all locations. Five Iron Golf will consider all requests for reasonable accommodations as required. Requirements:

Job Description Job Title: Banquet Manager FLSA Status: Exempt Department: Banquets Reports to: Director of Banquets Position Summary: Manages banquet captains, housemen, servers, and bartenders to ensure a positive guest experience within the banquet space. Qualifications Required: • Bachelor's degree in hospitality management, or 3-5 years in banquet management. Qualification desired: • Knowledge of banquets, banquet procedures, and union regulations., • Knowledge of overall management responsibility to all guests and colleagues., • Skills in Meeting Matrix, Delphi, Microsoft Word and Excel, Timesaver. HotSOS, • Skill in oral and written communication, • Ability to communicate with colleagues and guests in a professional and courteous manner, • Ability to multitask and problem solve on the spot, • Ability to negotiate with others to resolve conflicts, • Ability to be detail oriented, • Ability to create team environment and sustain colleague commitment. Essential Job Functions and responsibilities: • Manage on the floor during events, and non-events (set up), working with clients and colleagues to create a memorable experience. (50%), • Complete necessary office work to include payroll, scheduling, planning service assignments, and preparing room diagrams for set ups. (35%), • Requisition food and beverage items from storeroom by maintaining inventory needs for daily event. (10%), • Attend daily BEO meeting; read and execution of BEO's. (5%), • Performs other duties as needed and directed by Director of Banquets. Nonessential functions • Provide direction and management to the operations department in the absence of the plant manager, • Perform other related duties as assigned Success factors/job competencies • Leadership – demonstrated ability to leas people and get results through others, • Planning – ability to think ahead and plan over a step a one-to two-year time span, • Management – ability to organize and manage multiple priorities, • Problem analysis and problem resolution at both strategic and functional levels, • Technical skills in engineering management, quality assurance and costing, • Commitment to company values, • Advanced computer proficiency in engineering software products Physical demands and work environment: The physical demand and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. • Seeing: 15-100%, • Hearing: 75 - 100%, • Standing/Walking: 75- 100%, • Climbing/Stooping/Kneeling: 0-24%, • Lifting/Pulling/Pushing: 0-24%, • Grasping/Fee1ing: 75-100%

Job DescriptionCatering Servers, Bartenders & Captains Sylvia's Restaurant – Harlem, New York The world-famous Sylvia's Restaurant is seeking enthusiastic, service oriented, and dependable Catering Servers, Bartenders, and Catering Captains to join our Special Events team. About Sylvia's Founded in Harlem in 1962 by Sylvia Woods, the "Queen of Soul Food," Sylvia's Restaurant is a celebrated, family-owned institution known for outstanding soul food and warm hospitality. For more than six decades, we have proudly served our guests according to the exceptional service standards of "The Sylvia's Way." Position Overview Our catering staff members help create memorable experiences for guests at private parties, corporate events, community celebrations, weddings, and off-premises events. Candidates must be professional, guest-focused and dependable. All team members must be flexible and willing to assist in different service roles based on the needs of each event. Catering Servers Responsibilities include: • Setting up and breaking down event spaces, • Greeting guests warmly and professionally, • Providing attentive food and beverage service, • Serving plated meals, buffets, and passed hors d'oeuvres, • Maintaining clean, organized tables and service areas, • Responding knowledgeably to guest questions, • Working closely with captains, bartenders, culinary staff, and management, • Assisting in other service areas as needed, • Following all food-safety and Sylvia's service standardsBartenders Responsibilities include: • Setting up, stocking, and breaking down event bars, • Preparing alcoholic and nonalcoholic beverages accurately and efficiently, • Providing friendly, professional guest service, • Monitoring alcohol consumption and following responsible-service requirements, • Maintaining a clean, organized, and properly stocked bar, • Tracking beverage inventory and minimizing waste, • Working alongside and assisting servers with food and beverage service as needed, • Remaining flexible and transitioning between bartending and serving duties based on event needs, • Following all applicable liquor laws and company proceduresCatering Captains Responsibilities include: • Supervising catering staff before, during, and after events, • Reviewing event details, timelines, menus, and floor plans, • Leading pre-shift meetings and assigning staff responsibilities, • Coordinating with clients, event planners, culinary teams, and management, • Ensuring proper event setup, service execution, and breakdown, • Addressing guest concerns promptly and professionally, • Maintaining Sylvia's service, safety, and presentation standards, • Completing event reports and communicating important follow-up informationQualifications, • Previous restaurant, banquet, catering, or hospitality experience required, • Captain applicants should have prior supervisory or event-leadership experience, • Bartenders must have strong knowledge of classic cocktails and responsible alcohol service, • Willingness to work across service positions and assist wherever needed, • Excellent communication and customer-service skills, • Professional appearance and positive attitude, • Ability to work effectively as part of a team, • Ability to stand for extended periods and safely lift up to 50 pounds, • Flexible availability; including evenings, weekends, and holidays, • Food-handler and alcohol-service certifications are a plus Join the Sylvia's family and help us continue a Harlem legacy built on great food, warm hospitality, love of community, and memorable guest experiences. Sylvia's Restaurant is an equal opportunity employer.

Job DescriptionDescription: Job Title: Event Sales Manager Location: The Ritz-Carlton New York, NoMad – New York, NY Reports To: Director of Event Sales Department: Sales & Events Employment Type: Full-Time, Exempt Compensation: $75,000 per year + 1.5% Commission + Benefits About José Andrés Group José Andrés Group (JAG), led by Chef José Andrés, is known for creating exceptional dining experiences through culinary innovation, outstanding hospitality, and a values-driven culture. At The Ritz-Carlton New York, NoMad, José Andrés Group brings its distinctive culinary and hospitality approach to a luxury hotel environment, creating memorable experiences for private celebrations, corporate gatherings, social events, and special occasions. Our Events team works closely with Culinary, Restaurant Operations, Banquets, and hotel partners to deliver highly personalized experiences with exceptional attention to detail. Position Summary The Event Sales Manager is responsible for driving event revenue and managing the complete sales and planning process for private dining, social celebrations, corporate events, and other special occasions at JAG at The Ritz-Carlton New York, NoMad. This position owns the client relationship from initial inquiry and prospecting through contracting, planning, execution, and post-event follow-up. The Event Sales Manager is expected to both maximize inbound opportunities and proactively develop new business through strong relationships with corporate clients, event planners, executive assistants, luxury travel and hospitality partners, and the broader New York City events community. The ideal candidate is a polished, results-driven hospitality sales professional who combines strong sales instincts with exceptional attention to detail and a genuine passion for creating memorable experiences. They are equally comfortable prospecting for new business, conducting a site tour, negotiating a contract, building a BEO, working with VIP clients, and partnering with Culinary and Operations to execute a flawless event. Key ResponsibilitiesEvent Sales & Revenue Generation • Drive event, private dining, and group revenue through proactive sales and effective management of inbound opportunities., • Own assigned leads from initial inquiry through contracting and event execution., • Respond to qualified inquiries with urgency, professionalism, and thoughtful recommendations., • Develop customized proposals based on client goals, budgets, guest counts, and event requirements., • Conduct compelling site tours and confidently present available spaces, menus, and experiences., • Negotiate event terms within established pricing and business guidelines., • Consistently work toward established individual and departmental revenue goals., • Maximize revenue through strategic upselling of food, beverage, event enhancements, and additional experiences., • Maintain an active and healthy sales pipeline., • Monitor conversion, lost business, and booking trends to identify opportunities., • Effectively balance revenue optimization with client experience and long-term relationship building.Proactive Business Development, • Develop new business across corporate, social, luxury, and hospitality segments., • Conduct consistent outbound prospecting through calls, email, networking, referrals, and relationship building., • Build relationships with corporate decision-makers, executive assistants, meeting planners, event agencies, DMCs, wedding and social planners, and other key partners., • Develop relationships within the New York City hospitality and events community., • Generate repeat and referral business from previous clients., • Identify lapsed accounts and opportunities to re-engage previous clients., • Attend networking events, showcases, tastings, industry functions, and sales appointments., • Represent José Andrés Group professionally at external sales and community events., • Maintain awareness of NYC event trends, competitive venues, and market opportunities., • Partner with Sales Leadership on strategic prospecting and account-development initiatives.Client Relationship Management, • Serve as the primary point of contact for assigned clients throughout the sales and planning process., • Build trusted relationships through highly responsive, personalized, and professional communication., • Understand each client's vision, priorities, budget, and expectations., • Provide expert recommendations regarding event spaces, menus, beverages, timelines, and guest flow., • Maintain discretion and professionalism when working with VIP, celebrity, corporate, social, and high-profile clientele., • Anticipate client needs and proactively address potential challenges., • Manage expectations clearly while maintaining a hospitality-first approach., • Conduct timely post-event follow-up and actively pursue repeat and referral business., • Develop long-term client relationships rather than focusing solely on individual transactions.Event Planning & Coordination, • Manage the planning process for assigned events from contract through execution., • Coordinate menus, beverage selections, guest counts, timelines, floor plans, audiovisual requirements, rentals, entertainment, and special requests., • Prepare and maintain accurate proposals, contracts, Banquet Event Orders (BEOs), and event documentation., • Manage deposits, payment schedules, guarantees, F&B minimums, and contractual deadlines., • Conduct final-detail meetings and tastings as appropriate., • Ensure allergies, dietary restrictions, VIP information, and special requests are documented and communicated accurately., • Maintain complete and accurate event files., • Manage last-minute changes calmly and effectively., • Ensure a seamless transition from sales and planning to onsite execution.Site Visits, Tastings & Presentations, • Conduct polished and engaging site tours for prospective clients and event planners., • Tailor presentations based on each client's event vision and business needs., • Coordinate and participate in client tastings., • Prepare customized presentations, menus, proposals, and event recommendations., • Ensure event spaces and sales materials are presentation-ready before client visits., • Follow up promptly after tours, tastings, and client meetings., • Use site visits and tastings strategically to advance opportunities toward confirmation.Event Execution, • Partner closely with Culinary, Restaurant Operations, and Banquet teams to ensure events are executed according to contracted details., • Attend and oversee key events based on client needs and business requirements., • Welcome clients and ensure event spaces are prepared according to agreed specifications., • Maintain communication with Operations throughout event execution., • Respond quickly and professionally to client requests or concerns., • Protect the client relationship while collaborating with Operations on practical solutions., • Ensure the final event experience reflects both JAG hospitality standards and the expectations of a luxury hotel environment.Luxury Hospitality & VIP Experience, • Understand and consistently deliver against the expectations of luxury hospitality clients., • Provide personalized, thoughtful service throughout the sales and planning journey., • Manage high-profile and VIP clients with professionalism, discretion, and confidence., • Anticipate preferences and opportunities to personalize events., • Collaborate with hotel and JAG teams on VIP recognition and special arrangements., • Maintain exceptional attention to detail across every client touchpoint., • Serve as a polished ambassador for José Andrés Group and the property.CRM, Pipeline & Sales Administration, • Maintain complete and accurate information within TripleSeat and other designated CRM/event management systems., • Maintain detailed client notes, event information, follow-up activities, and sales stages., • Track proposals, contracts, deposits, guarantees, and payment deadlines., • Maintain an accurate pipeline and provide reliable revenue forecasts., • Review sales activity and pipeline regularly with the Director of Event Sales., • Maintain accurate event calendars and documentation., • Track individual sales activity, conversion, and revenue performance., • Participate in weekly sales meetings, BEO meetings, and forecasting discussions., • Ensure all contracts and event documentation comply with established JAG policies and procedures.Hotel & Operational Partnership, • Build strong working relationships with The Ritz-Carlton hotel Sales, Catering, Banquets, Concierge, Front Office, and other property partners., • Partner closely with JAG Culinary, Restaurant Operations, Beverage, and Events teams., • Maintain clear and timely communication between Sales and Operations., • Participate in BEO and operational meetings to ensure alignment on upcoming events., • Communicate changes to menus, timelines, guest counts, and special requests promptly., • Collaborate with hotel sales partners on shared opportunities and client relationships as appropriate., • Work cross-functionally to resolve operational challenges while protecting the client experience., • Serve as a reliable and collaborative partner throughout the property.Leadership & Team Collaboration, • Partner closely with the Director of Event Sales on department goals, strategy, and priorities., • Work collaboratively with fellow Event Sales Managers and Coordinators., • Provide guidance and mentorship to Event Sales Coordinators as appropriate., • Delegate administrative and event-support responsibilities effectively while maintaining ownership of assigned business., • Share market intelligence, leads, client feedback, and sales opportunities with the team., • Support department initiatives during high-volume periods., • Contribute to a positive, accountable, collaborative, and sales-driven team culture.Requirements:What We're Looking For, • 3–5+ years of event sales, catering sales, private dining, luxury hotel, restaurant sales, or comparable hospitality sales experience., • Proven track record of achieving sales and revenue goals., • Luxury hotel, fine dining, high-end catering, or upscale events experience strongly preferred., • Strong knowledge of the New York City corporate, social, and events market preferred., • Demonstrated ability to generate new business through proactive prospecting and relationship development., • Experience managing the full event sales cycle from initial inquiry through execution., • Experience negotiating contracts and managing deposits, F&B minimums, guarantees, service charges, and cancellation terms., • Strong knowledge of BEOs and event planning processes., • Experience managing high-profile, VIP, corporate, and social clientele preferred., • Exceptional written and verbal communication skills., • Polished, confident, and engaging presentation style., • Strong sales instincts and ability to confidently close business., • Exceptional organization and attention to detail., • Ability to manage multiple clients, events, and deadlines simultaneously., • Strong problem-solving and decision-making skills., • Ability to remain composed and professional in a fast-paced luxury hospitality environment., • Experience with TripleSeat or comparable CRM/event management software strongly preferred., • Proficiency with Microsoft Office and/or Google Workspace., • Strong food and beverage knowledge preferred., • Positive, collaborative, entrepreneurial, and results-oriented approach., • Bachelor's degree in Hospitality, Business, Marketing, Communications, or related field preferred; equivalent professional experience will also be considered., • Flexible availability to attend events, site visits, networking opportunities, evenings, weekends, and holidays based on business needs.Key Performance Indicators Success in this role will be measured through a combination of sales, client, and operational metrics, including: • Individual event sales revenue, • Achievement of established sales goals, • Lead-to-booking conversion, • Proactive sales and new-business generation, • Pipeline growth and quality, • Average event revenue and upselling performance, • Repeat and referral business, • Client retention and relationship development, • Timeliness of inquiry and client follow-up, • Forecast accuracy, • Accuracy of contracts, BEOs, and event documentation, • Client satisfaction and event feedback, • Effective collaboration with JAG and Ritz-Carlton operational partnersIn Return, We Offer You, • Competitive base salary, • Commission and/or performance-based bonus eligibility, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Sales, events, and luxury hospitality training, • Professional development and mentorship, • Career advancement opportunities throughout José Andrés Group, • The opportunity to build relationships within the New York City luxury events market, • Experience selling and executing high-profile events within a luxury hotel environment, • The opportunity to work alongside experienced Sales, Culinary, Operations, and hotel teamsEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Position: Event Sales Coordinator - Mercado Little Spain Company: José Andrés Group (JAG) Location: Mercado Little Spain – New York, NY Department: Events & Administration Reports To: Events Manager / Director of Event Sales Employment Type: Full-Time Compensation: Competitive Pay + Benefits About José Andrés Group & Mercado Little Spain José Andrés Group (JAG), led by Chef José Andrés, is a hospitality company dedicated to creating extraordinary dining experiences through culinary innovation, exceptional hospitality, and our mission to Change the World Through the Power of Food! Located in the heart of Hudson Yards, Mercado Little Spain is a vibrant culinary destination celebrating the rich flavors, traditions, and culture of Spain. Featuring restaurants, bars, market-style experiences, and private events, Mercado Little Spain offers guests an immersive dining experience inspired by Spanish hospitality. We are seeking a highly organized, detail-oriented, and enthusiastic Event Sales Coordinator to join our team. Position Summary The Event Sales Coordinator plays an essential role in supporting the daily administrative and operational functions of the Events Department at Mercado Little Spain while also assisting with general office administration and financial processes. This position is responsible for preparing and organizing Banquet Event Orders (BEOs), creating customized event menus, coordinating catering deliveries, managing event documentation, communicating with clients, and ensuring accurate post-event follow-up. In addition to event coordination, this role provides administrative support with invoice processing, vendor reconciliation, billing discrepancies, cash reconciliation, and office supply management. The ideal candidate is a highly organized, proactive, and detail-oriented professional who thrives in a fast-paced hospitality environment, enjoys working across multiple departments, and takes pride in ensuring every detail is executed accurately and efficiently. This individual should be comfortable balancing daily deadlines, communicating with clients and vendors, and supporting both the Events and Operations teams. Key Responsibilities Daily Event Preparation & BEO Management • Review the daily event schedule and upcoming reservations in TripleSeat., • Print all day-of-event Banquet Event Orders (BEOs) and ensure they are organized and available for the Operations and Management teams., • Carefully review event details, including guest counts, event timing, menu selections, dietary restrictions, and special requests., • Verify that event documentation reflects the most current confirmed information., • Communicate updates, changes, or discrepancies to the Events Manager and Operations teams., • Maintain organized event files and ensure documentation is easily accessible., • Support daily event preparation to ensure seamless execution and communication between departments.Event Menu Creation & Printed Materials, • Create customized day-of-event menus using Canva and approved Mercado Little Spain templates., • Ensure all menus accurately reflect the client's confirmed food selections and event details., • Review spelling, menu descriptions, dietary notes, and event-specific information for accuracy., • Maintain consistency with approved brand standards and menu formatting., • Print, organize, and prepare menus for scheduled events., • Coordinate with restaurant teams to ensure all menus and related materials are ready by 1:00 PM on the day of the event., • Prepare additional event materials, signage, and printed collateral as needed., • Maintain organized digital templates and event-related documents.Post-Event Closing & Client Follow-Up, • Review and close out completed events in TripleSeat the following morning., • Retrieve and verify final event receipts., • Confirm that all charges, payments, and outstanding balances are accurately reflected., • Send clients their final receipts along with personalized thank-you messages through TripleSeat., • Identify and flag billing discrepancies, outstanding balances, or client concerns for the Events Manager., • Maintain accurate and complete event records., • Ensure all post-event documentation is properly filed and updated., • Support timely and professional follow-up to maintain positive client relationships.Phone Coverage & Client Communication, • Answer incoming event-related calls when the Events Manager is unavailable or away from the desk., • Maintain a professional, friendly, and welcoming tone when communicating with prospective and existing clients., • Take detailed messages, including:, • Client name and contact information, • Event date, • Estimated guest count, • Reason for calling, • Any time-sensitive requests, • Forward inquiries and messages to the appropriate team member promptly., • Assist with responding to routine client questions within established guidelines., • Maintain accurate records of client communications and follow-up needs., • Support the Events team in delivering a responsive and organized client experience.OpenTable Reservations & Small Group Inquiries, • Enter reservations for groups of fewer than 10 guests into OpenTable when appropriate., • Confirm reservation availability before entering bookings., • Accurately record guest counts, reservation times, contact information, and special requests., • Communicate reservation details or special circumstances to the appropriate restaurant team., • Direct larger group inquiries or event opportunities to the Events Manager., • Maintain accurate reservation records and follow established booking procedures.Catering Delivery Coordination – CaterWheels, • Schedule and coordinate catering deliveries through CaterWheels., • Verify delivery information, including:, • Delivery address, • Client contact information, • Order details, • Requested delivery and arrival times, • Special delivery instructions, • Coordinate with the appropriate restaurant and catering teams to ensure orders are prepared for dispatch., • Communicate delivery updates or issues to the Events Manager., • Maintain accurate delivery records and documentation., • Support timely and organized catering operations.Event Execution & Department Support, • Assist the Events team with daily administrative and operational needs., • Prepare event materials, signage, menus, and other printed collateral., • Support the coordination of off-premise events, including PM Perks, as needed., • Assist with event preparation, organization, and logistical coordination., • Maintain event calendars, documentation, and departmental records., • Communicate effectively with Operations, Culinary, Beverage, and Events teams., • Help ensure all event details are communicated accurately and completed on schedule., • Support special projects and other event-related assignments as directed.Office Administration & Financial SupportInvoice Processing & Approvals, • Enter vendor invoices into Craftable accurately and in a timely manner., • Verify invoice details, pricing, quantities, and supporting documentation., • Submit invoices for review and approval in accordance with established procedures., • Maintain organized records of invoices, credits, and related documentation., • Identify missing information or discrepancies and communicate them to the appropriate department., • Support accurate and timely processing of accounts payable documentation.Vendor Statement Reconciliation, • Review vendor statements and compare them against recorded invoices, credits, and payments., • Identify missing invoices, outstanding balances, and discrepancies., • Confirm that payments and credits are accurately reflected., • Communicate discrepancies to vendors or the appropriate internal team., • Maintain organized reconciliation records., • Assist with resolving outstanding vendor account issues.Billing Discrepancies & Vendor Credits, • Identify billing discrepancies, including incorrect pricing, missing items, short shipments, and product returns., • Request vendor credits for eligible discrepancies., • Follow up on outstanding credit requests to ensure timely resolution., • Process and document vendor credit memos., • Maintain accurate records of outstanding and completed credits., • Coordinate with Operations, Purchasing, and Finance as needed.Cash Reconciliation & Replenishment, • Assist with reconciling cash balances and deposits., • Review cash records for accuracy and completeness., • Identify and report cash discrepancies., • Coordinate cash replenishment as needed., • Maintain accurate documentation of cash-related transactions., • Follow established cash-handling, reconciliation, and internal control procedures., • Escalate unresolved discrepancies to the appropriate manager.Office Supply Management, • Monitor office supply inventory and usage., • Identify supplies that require replenishment., • Communicate supply needs to the appropriate manager., • Assist with maintaining an organized and adequately stocked office environment., • Support administrative organization and general office operations.Requirements:What We're Looking For, • 1–3 years of experience in event coordination, hospitality administration, restaurant operations, or a related role preferred., • Previous experience in restaurants, hotels, catering, or event venues strongly preferred., • Strong organizational skills with exceptional attention to detail., • Ability to manage multiple responsibilities and meet daily deadlines., • Strong written and verbal communication skills., • Professional and friendly telephone etiquette., • Experience with TripleSeat or similar event management software preferred., • Experience with Canva and creating professional menus or printed materials preferred., • Familiarity with OpenTable or similar reservation platforms preferred., • Experience with Craftable or similar invoice management software preferred., • Familiarity with catering delivery platforms such as CaterWheels is a plus., • Basic understanding of invoice processing, vendor reconciliation, and administrative financial procedures., • Proficiency in Microsoft Office or Google Workspace., • Ability to review documents and financial information for accuracy., • Strong time-management and problem-solving skills., • Ability to work independently while maintaining effective communication with the team., • Comfortable handling confidential client, vendor, and financial information., • Positive, proactive, and collaborative attitude., • Genuine interest in hospitality, events, and guest experiences., • Ability to adapt to changing priorities in a fast-paced environment., • Flexible availability based on business and event needs.Key Performance Indicators Success in this position will be demonstrated through: • Accurate and timely preparation of daily BEOs, • Event menus completed and ready by the established 1:00 PM deadline, • Accuracy of event menus, guest counts, and event documentation, • Timely post-event closing in TripleSeat, • Accurate final receipts and client follow-up, • Responsiveness to client inquiries and phone communications, • Accurate OpenTable reservation entries, • Timely and accurate catering delivery coordination, • Invoice processing accuracy and timeliness, • Vendor statement reconciliation and resolution of discrepancies, • Timely follow-up on outstanding vendor credits, • Accurate cash reconciliation and documentation, • Organization and availability of office supplies, • Effective communication and collaboration across departmentsWorking Conditions & Physical Requirements, • Ability to work in a fast-paced restaurant and office environment., • Ability to sit, stand, and walk for extended periods as needed., • Frequent use of computers, phones, printers, and other office equipment., • Ability to lift and carry office supplies and event materials up to approximately 25 pounds., • Ability to manage multiple deadlines and changing operational priorities., • Occasional evening, weekend, or holiday availability may be required based on event schedules., • Ability to assist with off-premise events when needed.What You Can Expect From Us, • Competitive compensation, • Medical, dental, and vision benefits, • Retirement savings opportunities, • Paid time off, • Employee dining discounts, • Professional development and training opportunities, • Career advancement opportunities throughout José Andrés Group, • A collaborative, dynamic, and supportive hospitality environment, • The opportunity to work alongside experienced Events, Culinary, and Operations professionals, • The opportunity to contribute to memorable events and experiences at Mercado Little SpainEqual Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Position: Senior Event Sales Manager Reports To: Director of Event Sales Employment Type: Full-Time Compensation: $90K-$100K + Bonus Eligibility and Benefits JOSÉ ANDRÉS GROUP José Andrés Group is a creative culinary company known for delivering innovative dining experiences rooted in exceptional hospitality. Our diverse portfolio brings together celebrated restaurants, talented culinary teams, and memorable event spaces. We believe that food has the power to bring people together and create meaningful connections. Our team members are passionate, entrepreneurial, collaborative, and committed to providing remarkable experiences for every guest. José Andrés Group is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. POSITION OVERVIEW José Andrés Group is seeking an experienced, highly motivated, and results-driven Senior Event Sales Manager to lead event sales efforts across our dynamic portfolio of restaurants and event spaces. The Senior Event Sales Manager will be responsible for generating revenue through the sale and execution of private dining experiences, corporate events, social celebrations, buyouts, and other special events. This position will manage the complete sales process—from prospecting and initial inquiry through contracting, planning, and post-event follow- up—while ensuring each client receives exceptional service reflective of José Andrés Group’s commitment to hospitality. The ideal candidate is a proactive sales professional with strong industry relationships, exceptional communication skills, and a proven ability to meet and exceed revenue goals. This individual should be comfortable managing high-value accounts, developing new business, and collaborating closely with restaurant operations, culinary teams, marketing, and other internal partners. KEY RESPONSIBILITIES Event Sales and Revenue Generation ? Drive event sales revenue across assigned restaurants, private dining rooms, and event spaces. ? Proactively identify and pursue new business opportunities through outreach, networking, referrals, partnerships, and industry events. ? Manage incoming event inquiries and respond promptly with customized proposals, menus, pricing, and venue recommendations. ? Conduct site visits and present event spaces, culinary offerings, and service capabilities to prospective clients. ? Consistently meet or exceed individual and departmental sales goals, booking targets, and revenue expectations. ? Identify opportunities to increase revenue through menu enhancements, beverage packages, audiovisual services, décor, entertainment, and other event upgrades. ? Maintain an active pipeline of prospective and confirmed business and provide accurate revenue forecasts. Client and Account Management ? Develop and maintain relationships with corporate clients, event planners, destination management companies, hotels, luxury concierge teams, nonprofit organizations, and social event clients. ? Serve as the primary point of contact for clients throughout the sales and planning process. ? Create personalized event experiences that reflect each client’s vision, budget, and objectives. ? Manage high-profile, VIP, and complex events with professionalism, discretion, and attention to detail. ? Conduct post-event follow-up to gather feedback, strengthen client relationships, and generate repeat business. ? Maintain accurate client profiles, event histories, preferences, and communication records within the company’s sales and event management systems. Event Planning and Execution ? Coordinate all event details, including menus, beverage selections, floor plans, timelines, guest counts, rental needs, audiovisual requirements, entertainment, and special requests. ? Prepare and distribute accurate contracts, banquet event orders, event summaries, deposits, payment schedules, and final billing information. ? Communicate event details clearly and efficiently to restaurant leadership, culinary teams, service teams, finance, and other internal stakeholders. ? Lead event detail meetings and ensure operational teams have the information necessary to execute each event successfully. ? Attend key events as needed to support the client, facilitate communication, and ensure a seamless guest experience. ? Resolve client concerns and last-minute changes with urgency, creativity, and professionalism. Business Development and Market Presence ? Build awareness of José Andrés Group’s event offerings within the local and regional market. ? Represent the company at networking events, industry showcases, trade events, tastings, and community functions. ? Develop strategic partnerships with hotels, venues, event professionals, local businesses, and community organizations. ? Collaborate with the Marketing team to develop sales collateral, promotional campaigns, digital content, and event-focused initiatives. ? Monitor competitor activity, market trends, pricing, and client preferences to identify new opportunities. ? Maintain a strong understanding of the company’s restaurant concepts, menus, service standards, event spaces, and brand identity. Leadership and Collaboration ? Serve as a senior resource and mentor to Event Sales Coordinator, and other members of the sales team. ? Support onboarding and training related to sales standards, systems, event processes, and client communication. ? Partner with restaurant General Managers, Chefs, and operational leaders to align event sales strategies with venue capabilities. ? Participate in regular sales, revenue, operations, and forecasting meetings. ? Support the Director of Event Sales with strategic projects, reporting, account development, and departmental initiatives. ? Promote a collaborative, accountable, and hospitality-driven team environment. Requirements: QUALIFICATIONS ? Minimum of 5 years of event sales, catering sales, hospitality sales, or private dining experience. ? Previous experience in a senior sales role within a restaurant group, luxury hotel, catering company, event venue, or hospitality organization strongly preferred. ? Demonstrated success meeting or exceeding sales and revenue goals. ? Established relationships within the corporate, hospitality, social event, wedding, or event-planning community are highly desirable. ? Strong knowledge of event contracts, deposits, food and beverage minimums, service charges, cancellation policies, and event billing. ? Experience managing high-volume, luxury, VIP, or complex events. ? Exceptional written and verbal communication skills. ? Strong presentation, negotiation, relationship-building, and closing abilities. ? Highly organized, detail-oriented, and capable of managing multiple events and priorities simultaneously. ? Ability to work collaboratively with culinary, operations, marketing, finance, and leadership teams. ? Proficiency with customer relationship management, event management, reservation, TripleSeat and Microsoft Office or Google Workspace platforms. ? Availability to work occasional evenings, weekends, and holidays based on event and business needs. ? Bachelor’s degree in Hospitality, Business, Marketing, Communications, or a related field preferred; equivalent professional experience will also be considered. SUCCESS IN THIS ROLE Success in this position will be measured through: ? Achievement of individual and departmental event sales goals. ? Growth in new business, repeat clients, and key account revenue. ? Accuracy of contracts, event details, forecasting, and client records. ? Client satisfaction and post-event feedback. ? Profitability and operational success of booked events. ? Strength of internal partnerships and communication. ? Contribution to the development and performance of the broader event sales team. In Return, We Offer You ? Competitive compensation and performance-based bonus opportunities ? Comprehensive health & wellness benefits ? Retirement savings plans ? Employee dining and partner discounts ? Professional growth in a values-driven, award-winning hospitality group Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job DescriptionDescription: Job Title: Event Sales Manager Location: Mercado Little Spain – New York, NY Reports To: Director of Event Sales Department: Sales & Events Employment Type: Full-Time, Exempt Compensation: $75,000 - $85,000 Base Salary + 1.25% Commission + Benefits About José Andrés Group & Mercado Little Spain José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, culinary innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide. Located in the heart of Hudson Yards, Mercado Little Spain is a vibrant culinary destination celebrating the food, drinks, culture, and hospitality of Spain. With multiple restaurants and unique event spaces under one roof, Mercado Little Spain offers a dynamic setting for corporate events, social celebrations, group dining, receptions, and full-scale buyouts. Position Summary The Event Sales Manager is responsible for driving private dining and event revenue for Mercado Little Spain through proactive sales, strong client relationships, and exceptional event planning and execution. This position manages the event sales process from initial inquiry and prospecting through contracting, planning, execution, and post-event follow-up. The Event Sales Manager will develop new business while maximizing inbound opportunities and building long-term relationships with corporate clients, event planners, destination management companies, hotels, concierge partners, and social clients. The ideal candidate is a sales-minded hospitality professional who is highly organized, responsive, relationship-driven, and motivated by achieving revenue goals. They should be equally comfortable prospecting for new business, conducting a site tour, negotiating an event, building a BEO, and collaborating with Operations and Culinary teams to deliver an exceptional experience. Key ResponsibilitiesEvent Sales & Revenue Generation • Drive private dining, group dining, catering, and event revenue for Mercado Little Spain., • Manage incoming event inquiries with urgency, professionalism, and strong follow-through., • Proactively prospect and develop new corporate, social, hospitality, and event-planning business., • Convert qualified leads into confirmed events through thoughtful and strategic sales efforts., • Conduct site tours and confidently present Mercado Little Spain's event spaces and capabilities., • Prepare customized proposals, menus, pricing, and event recommendations based on client needs., • Negotiate event details within established pricing and business guidelines., • Identify opportunities to upsell food, beverage, space, enhancements, and additional experiences., • Maintain an active sales pipeline and consistently work toward established individual and department revenue goals., • Track lost business and identify opportunities to improve conversion.Business Development, • Develop and maintain relationships with corporate clients, executive assistants, event planners, DMCs, hotels, luxury concierge teams, wedding and social planners, and other referral partners., • Identify new business opportunities throughout New York City and surrounding markets., • Conduct outbound prospecting through email, phone, networking, referrals, and in-person relationship building., • Represent Mercado Little Spain and José Andrés Group at networking events, showcases, tastings, and industry events., • Maintain relationships with previous clients and proactively pursue repeat business., • Build a strong database of prospective and existing clients., • Partner with Marketing and Sales Leadership on promotions, outreach campaigns, and lead-generation initiatives., • Maintain awareness of NYC event trends, competitors, seasonal opportunities, and market demand.Client Relationship Management, • Serve as a primary point of contact for assigned events from initial inquiry through post-event follow-up., • Build strong client relationships through responsive, personalized, and professional communication., • Understand each client's goals, priorities, budget, and vision for their event., • Provide recommendations on spaces, menus, beverages, timelines, and event flow., • Manage corporate, social, VIP, and high-profile clients with professionalism and discretion., • Anticipate client needs and proactively address questions or concerns., • Conduct timely post-event follow-up and pursue opportunities for repeat business and referrals.Event Planning & Coordination, • Coordinate event details including menus, beverage selections, guest counts, floor plans, timelines, rentals, audiovisual needs, entertainment, and special requests., • Prepare and maintain accurate proposals, contracts, Banquet Event Orders (BEOs), and other event documentation., • Manage deposits, payment schedules, minimums, and contractual deadlines., • Ensure all event information is accurate and communicated to Operations, Culinary, Beverage, and other internal partners., • Conduct final detail meetings with clients as needed., • Communicate allergies, dietary restrictions, VIP information, and special requests clearly., • Manage event changes and last-minute requests professionally and efficiently., • Ensure a seamless transition from the sales and planning process to onsite execution.Event Execution, • Partner closely with Restaurant Operations and Culinary Leadership to ensure events are executed according to contracted details., • Attend and oversee key events as business needs require., • Welcome clients and ensure event spaces are prepared according to agreed specifications., • Maintain communication with Operations throughout the event., • Assist with resolving client concerns or operational challenges quickly and professionally., • Ensure the final event experience reflects Mercado Little Spain and JAG hospitality standards.Sales Systems & Administration, • Maintain accurate and current client, lead, event, and sales information within TripleSeat and/or designated CRM systems., • Maintain detailed notes and follow-up activities for all active opportunities., • Prepare contracts, BEOs, proposals, and other sales documentation accurately and on time., • Track deposits, payments, event minimums, and billing requirements., • Maintain organized digital files and client records., • Provide accurate pipeline, forecast, and sales activity information to the Director of Event Sales., • Participate in weekly sales meetings and event/BEO meetings., • Maintain current knowledge of event menus, pricing, capacities, floor plans, and operational capabilities.Collaboration & Communication, • Partner closely with the Director of Event Sales and other members of the JAG Events team., • Maintain strong communication with General Managers, Culinary Leadership, Beverage teams, and Operations., • Participate in BEO and operational meetings to ensure alignment on upcoming events., • Collaborate with Marketing on event collateral, promotions, and sales initiatives., • Support fellow Event Sales Managers and Coordinators during high-volume periods., • Communicate potential challenges early and work collaboratively to develop solutions., • Maintain a positive, professional, and team-oriented approach.Requirements:In Return, We Offer You, • Competitive base salary of $75,000–$85,000 per year, • 1.25% commission on eligible event sales, • Comprehensive health & wellness benefits, • Retirement savings opportunities, • Paid time off, • Employee dining and partner discounts, • Sales and hospitality training and professional development, • Career advancement opportunities throughout José Andrés Group, • The opportunity to sell a unique collection of event experiences at Mercado Little Spain in the heart of Hudson Yards, • A dynamic, collaborative, and hospitality-driven work environmentWhat We're Looking For, • 3+ years of event sales, catering sales, private dining, restaurant sales, or hospitality sales experience preferred., • Proven experience generating revenue and converting event inquiries into confirmed business., • Experience in a high-volume restaurant, luxury hotel, upscale hospitality, catering, or private events environment strongly preferred., • Strong existing knowledge of the New York City corporate and social events market is highly desirable., • Demonstrated ability to prospect and develop new business rather than relying solely on inbound leads., • Strong sales instincts with the ability to identify opportunities and confidently close business., • Experience managing the full event lifecycle from inquiry through execution., • Knowledge of contracts, deposits, F&B minimums, service charges, cancellation policies, and event billing., • Experience creating and working with BEOs., • Excellent written and verbal communication skills., • Polished presentation and client-facing skills., • Exceptional organization, attention to detail, and time management., • Ability to manage multiple events and sales opportunities simultaneously., • Strong problem-solving skills and ability to remain composed under pressure., • Experience with TripleSeat or comparable event/CRM software strongly preferred., • Proficiency with Microsoft Office and Google Workspace., • Spanish food, wine, and cultural knowledge is a plus, but a genuine desire to learn is essential., • Positive, collaborative, and results-oriented attitude., • Flexible availability to attend events, site visits, networking opportunities, evenings, and weekends as business needs require.Success in This Role Success as Event Sales Manager will be demonstrated through: • Achievement of individual and department event sales goals., • Growth in private dining and event revenue., • Strong lead conversion and consistent pipeline development., • Generation of new corporate and social business., • Repeat and referral business from existing clients., • Timely and professional response to event inquiries., • Accurate contracts, BEOs, deposits, and event documentation., • Strong client satisfaction and post-event relationships., • Effective collaboration with Culinary and Operations teams., • Consistent representation of Mercado Little Spain and José Andrés Group hospitality standards.Equal Opportunity Employer José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Job Description Tucked away at 9 Crosby, NoMo is a hidden gem just steps from the excitement that the streets of New York have to offer. Our building is a curated collection of vintage and contemporary art, illustrating the eclectic mix of those who made SoHo what it is today. We are seeking an innovative and results-driven individual to join our team as an Executive Chef. This is a property-based leadership role, embedded within the hotel and integral to both day-to-day execution and long-term strategic success. The ideal candidate will have a strong background in commercial strategy, exceptional analytical skills, and the ability to lead teams toward achieving revenue growth and sustained business success. Why NoMo SoHo, NYC Offering a stylish and modern hospitality experience, NoMo SoHo is a 264-room boutique hotel located in the heart of Manhattan’s SoHo neighborhood. Known for its distinctive design, popular restaurant and bar, 26th floor Penthouse and terrace, and unique art-infused meeting spaces, NoMo SoHo is a key player in New York’s highly competitive hotel landscape, attracting a diverse mix of leisure and business travelers from around the world. As the tallest free-standing building in the neighborhood, panoramas of Manhattan come standard with every stay. NoMo SoHo offers an unmatched perspective with sweeping 360-degree skyline views, delivering a truly elevated guest experience. Newly acquired by Dan Hotels and slated for renovation in 2027, this is a fantastic opportunity to reestablish reputation and set a new course for NoMo SoHo. What we offer: • Highly competitive wages, • An exceptional benefit plan for eligible associates & your family members, • 401K matching program for eligible associates, • Flexible scheduling to allow you to focus on what is important to you, • Discounts with our Crescent managed properties in North America for you & your family members Position Overview: Step into the spotlight as the Executive Chef of the NoMo Soho Hotel, NYC, where your culinary brilliance and leadership will create unforgettable dining experiences. At Crescent Hotels & Resorts, we celebrate individuality and encourage our associates to shine bright, providing robust compensation, benefits, and a clear career path. As a part of our team, your passion, energy, and unique abilities will contribute to our shared vision of remarkable hotel management. We believe in our people and their potential. Our success is driven by our associates, each playing a vital role in our mission. Join us on this journey, and explore the endless opportunities with Crescent Hotels & Resorts, where we manage properties of every size and major brand across North America. Here is what you will be doing each day: • Lead with Excellence: Manage all aspects of the culinary department, including menu concepting and design, ensuring the quality preparation of all menu items, and proper handling/storage of all food items in accordance with standards., • Mentor and Inspire: Interview, hire, train, and evaluate culinary associates, fostering an environment of open communication and continuous improvement., • Prioritize and Execute: Establish daily priorities, assign production and preparation tasks, and ensure each kitchen area is stocked with the necessary tools, supplies, and equipment to meet business demands., • Quality Assurance: Review banquet event orders, requisition supplies, ensure quality of products received, and monitor the performance of associates to maintain high standards., • Hands-On Leadership: Conduct frequent walk-throughs of each kitchen area, coaching associates to correct deficiencies and ensuring quality and attention to detail., • Innovative Menu Development: Assist the Catering department in developing special menus for functions and meet with clients as requested., • Continuous Training: Oversee the training of new hires and maintain an ongoing training program for existing staff, reevaluating positions and making necessary changes. Does this sound like you: • Proven Experience: Progressive culinary experience in a fast-paced, multi-faceted operation, with a minimum of 3 years leading culinary operations as an Executive Chef in Hotels., • Leadership Skills: Previous leadership experience in a high-volume kitchen, with a demonstrated ability to develop menu items that meet the discerning tastes of a diverse audience., • Innovative Mindset: Curiosity regarding food trends and the ability to assess trends for their value in driving the guest experience.For applicants in NYC, the anticipated compensation range is $125,000 to $135,000 per year, depending on factors such as experience, education, and work location. Crescent Hotels & Resorts is a multi-state employer, and salary ranges may vary for positions in other states.

Job Description We are seeking a reliable, skilled, and motivated Line Cooks to join our kitchen team. The ideal candidate has previous kitchen experience, takes pride in preparing quality food, and can work efficiently in a fast-paced environment. As a Line Cook, you will be responsible for preparing and cooking menu items according to established recipes and quality standards, maintaining a clean and organized workstation, and supporting smooth kitchen operations during service. Key Responsibilities • Prepare and cook menu items according to recipes, portion sizes, and presentation standards., • Set up and maintain assigned kitchen stations before and during service., • Ensure food is prepared accurately, consistently, and in a timely manner., • Follow all food safety, sanitation, and hygiene guidelines., • Monitor food quality, freshness, and proper storage., • Maintain a clean, organized, and fully stocked workstation., • Assist with receiving and storing deliveries, including proper product rotation (FIFO)., • Clean and maintain kitchen equipment, utensils, and work areas., • Communicate effectively with kitchen staff to ensure efficient service., • Assist with opening and closing duties as needed. Qualifications • Previous line cook or professional kitchen experience required., • Knowledge of cooking techniques, food preparation, and kitchen equipment., • Ability to follow recipes and maintain consistent food quality., • Strong time-management and organizational skills., • Ability to work efficiently under pressure in a fast-paced kitchen., • Team player with a positive attitude and strong work ethic., • Knowledge of food safety and sanitation standards. Physical Requirements • Ability to stand for extended periods., • Ability to lift up to 40–50 lbs., • Comfortable working around hot equipment, heat, and kitchen noise. Schedule • Flexible scheduling based on business needs., • Day and evening shifts may be available., • Availability for weekends and holidays may be required. Compensation Starting at $22 per hour and up, depending on experience, qualifications, and skill level. Equal Opportunity Employer We are an equal opportunity employer and welcome qualified applicants from all backgrounds to apply. \nCompany Description This firm genuinely values its team as its greatest asset, offering a highly competitive compensation structure and a comprehensive benefits package. This firm genuinely values its team as its greatest asset, offering a highly competitive compensation structure and a comprehensive benefits package.

Job Description Long standing banquet catering hall facility, specializing in on-premise events and parties, is in search of a Prep Cook/Garde Manger. The individual must be reliable, responsible, have exceptional work ethic and a positive and professional attitude. Experience in the restaurant/catering industry is a plus when applying, but not required. Applicants must be available to work on weekends (Fridays, Saturdays, Sundays), must be fluent in English and will be required to complete a W-9. Job responsibilities include: • Preparation and storing of cold foods such as salads, meats and cheeses, • Presentation and display of select dishes and food items, • Knife skills - cutting, chopping, carving, dicing, • Ability to fill-in at other stations when chefs are absent, • Able to work in a team-oriented environment and under considerable stress, • Responsible for station hygiene and sanitation, • May be required to assist with menu development, especially use of leftovers