Sushi Chef at BELLY FISH - $21+/hr + tips + overtime (Hallandale) (Hallandale Beach)

Culinary Agents is working with the team at Champers Social Club to connect them with talented hospitality professionals. Champers Social Club - Now Hiring: Manager Click here to learn more & apply today! The Floor Manager, in collaboration with the leadership teams, will set communicate standards and practices for the restaurant to ensure a high performing and fulfilled team. You will work closely with the leadership team to drive service each day and inspire team members to work together and hold one another accountable to the standards set. You educate and support the team to create the best dining experience for all guests and the best work environment and experience for all employees. With a passion for bubbles and for creating a sustainable, mission-driven brand, you integrate our goals of creating a robust, dynamic and nimble hospitality experience and our belief that we can do so with authenticity, with impact, and with purpose. The Floor Manager is responsible for maintaining an exceptional atmosphere under the leadership of the General Manager and the Founder/CEO. They must possess a passion for service and maintain strong leadership of all FOH staff. They will ensure that all proper procedures are followed, service standards are maintained, and the highest level of cleanliness is maintained throughout the venue. The Floor Manager will assist in the leadership of all front of house staff, fostering a non-competitive supportive workplace by having agreements in place with your team members around their goals, and encouraging a solution driven mindset. This is a hands-on position, where your working day will involve on-the-floor teamwork and running dinner service. Responsibilities of the Job: ● Assists all FOH operations to ensure safety, quality, accuracy, efficiency, and profitability ● Upholds a passion for service and an in-depth knowledge of all food and beverage menus ● Communicates clearly and concisely with all supervisors and employees pre-service, during service, and after service ● Ensure that any new dishes or wines on the menu are discussed at pre-shift ● Maintain good relations with the kitchen and give feedback regarding dishes and menu development and customer feedback ● Anticipates and accommodates the needs of your guests ● Establish and maintains relationships with regular guests; and encourage new guests to become regulars ● Assists in maintaining the general cleanliness of the entire venue ● Responsible for maintaining the ambience in the restaurant at all times (lighting, temperature, music, furniture, and overall presentation) ● Responsible for checking petty cash and changing out big bills ● Responsible for getting updated menus and printing for shift ● Responsible for creating incident reports and maintaining the manager’s log (via email). ● Make sure all staff is accounted for and prepared for shift ● Assists in coaching all FOH employee development by setting clear guidelines and agreements; including regularly scheduled job performance check-in’s, under the leadership of the General Manager/Owner ● Aids the execution of regular service, catering, and all in-house and off-site events ● Possess knowledge of operational systems including payroll, inventory, and purchasing ● Support with all events, buyouts, and private dining set up, execution, and breakdowns ● Familiar with the Department of Health’s sanitation and safety standards ● Ensures the venue is compliant with all federal, state, and county laws and regulations; along with all  company policies (outlined in the Handbook) ● Ensures all mechanical, plumbing, and electrical systems are in good working order; and arranges maintenance when needed ● Ensure all restaurant service equipment is stocked and up to par ● Assist in inventory of beverage, CGS, paper products, office supplies, etc. ● Maintain a transparent and honest relationship with your superiors, effectively communicating any issues with the General Manager/Owner  General Attributes: ● To maintain a high customer service focus by approaching your job with our guests’ satisfaction always in mind. ● To have a positive impact, taking responsibility and initiative to resolve issues, always clearly communicating with both guests and your colleagues. ● To be decisive, accepting responsibility for making things happen, thinking ahead and developing contingency plans (while ensuring that you have the support to get the job done). ● To be motivated and committed, approaching all tasks with enthusiasm and seizing opportunities to learn new skills or knowledge in order to improve your performance. ● To be flexible, responding quickly and positively to changing environments. ● To maintain high team focus by strong leadership, showing cooperation, and support to colleagues in the pursuit of department goals. Knowledge, Skills & Attributes: ● Must be organized, self-motivated, and proactive with a strong attention to detail ● Strong hospitality foundation, ability to coach, build a team, problem solve, and leadership skills required ● Familiar and comfortable with finances; P&L statements, annual budgets, forecasting, COGS, and labor models ● Proficient with computers and technology ● Knowledge of all dishes on the menu, to be able to identify them and to know their ingredients ● Knowledge of all beverage items in-house ● Ability to use all relevant items of equipment ● Understanding, knowledge, and ability to comply with safety, sanitation and food handling procedures ● Ability to use the restaurant point of sale system and troubleshoot problems ● Ability to prioritize work activities, provide accurate information and assistance to any management or colleagues’ request in a timely and courteous manner ● Ability to keep calm when faced with any unusual situations ● Ability to perform the essential functions of the job What we need from you: 2+ years dining room experience in hospitality; fine dining, management experience preferred Food Handlers Certifcation required Excellent food and beverage knowledge Strong passion for and skill in education Excellent verbal/written communication Understanding of Microsoft Office applications (Excel, Word, Outlook etc.) Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job English fluency and Spanish preferred Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! 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We are looking for competent Restaurant Servers to take and serve orders. You’ll be the face of our restaurant and responsible for our guests' experiences. Responsibilities include ensuring the restaurant is clean and tidy when guests arrive, as well as being knowledgeable about our bar program and food. You need to be quick on your feet (literally and metaphorically) and have a polite and friendly attitude. If you enjoy talking to people and thrive in a fast-paced workplace, we’d like to meet you. Your ultimate goal will be to provide high-quality service that will help us maintain and attract customers. We are currently hiring for both of our locations, Midtown (3 West 36th St) or West Village (43 Carmine St.) Responsibilities: -Maintain bar and floor setup with special attention to sanitation and order -Attend to customers upon entrance -Present restaurant menus and help customers select food/beverages -Take and serve orders -Answer questions or make recommendations for complementary products -Collaborate with other restaurant servers and kitchen/bar staff -Deal with complaints or problems with a positive attitude -Issue bills and accept payment Skills: -Knowledge of drinks -Proven server or bartender experience -Hands-on experience in cashier duties -Attention to cleanliness and safety -Patience and customer-oriented approach -Excellent people skills with a friendly attitude -Responsible and trustworthy Please provide at least one reference to a previous restaurant employer. Please note that availability during the weekends is a must due to the nature of the business. Only applications with resumes attached will be considered. We recommend them to be in a PDF to ensure we're able to open them. Pay: Up to $40 per hour (with tips) Benefits: Employee discount Supplemental Pay: Tips Hours per week: 30 - 40

Astoria: Restaurant Manager Pay: $65,000.00 - $85,000.00 per year Job description: Now hiring Managers! We are a famous Korean Fried Chicken Franchise Restaurant/Gastropub. Serving food, cocktails, wine and beer. If you are looking for a long term opportunity and growth potential, Mad for Chicken is going nationwide! Responsibilities: Lead and oversee day-to-day restaurant operations, ensuring service, quality, and performance standards are consistently met. Recruit, train, and mentor staff to build strong teams while promoting teamwork, accountability, and a positive workplace culture that supports professional development. Manage scheduling, ordering, inventory control, and vendor coordination to maintain efficiency and cost control. Monitor financial performance, including P&L, sales results, food and labor costs, and take action to improve profitability. Oversee food, beverage, and bar programs to ensure consistency, quality, and compliance with company policies and health regulations. Maintain attention to detail, a sense of urgency, and high standards for cleanliness, uniform appearance, and operational excellence. Support business goals by implementing company initiatives and identifying opportunities for growth. Qualifications: Minimum of 3 years of experience in full-service restaurant management with a proven record of success. Strong leadership and communication skills with the ability to delegate effectively and motivate teams. Experience in high-volume takeout, delivery, and expo operations. Knowledgeable in P&L management, with the ability to keep food and labor within target goals. Proficient in POS systems and basic computer applications. Entrepreneurial and proactive mindset with strong problem-solving ability. Detail-oriented, hardworking, and able to thrive in fast-paced environments. Valid Food Handler’s and ServSafe Certifications required. Open availability and flexibility to meet business needs. What We Offer: Competitive salary and performance-based bonuses. Opportunities for career advancement in a growing organization. Supportive and professional company culture with room to contribute ideas and improvements. We are AVAILABLE for IMMEDIATE hire and Spots will fill quickly. We are looking for full-time employees. Contact us ASAP! :) Visit our website - www.MADFORCHICKEN.com Reply with your detailed resume and a short paragraph about yourself, availability, desired salary and why you would be a perfect candidate for Mad for Chicken to our email address with the subject line "Astoria Restaurant Manager Application." Job Type: Full-time Benefits: Paid training Shift: 10 hour shift 8 hour shift Day shift Night shift Experience: Restaurant Experience: 3 years (Required) Ability to Relocate: Relocation may be required, and candidates must be able to work on-site Work Location: In person

Culinary Agents is working with the team at 12 Matcha to connect them with talented hospitality professionals. 12 Matcha - Now Hiring: Cafe Manager Click here to learn more & apply today! Your Overarching Role Our common job description is to take great care of our guests and be the best ambassadors of the concept/brand possible! Do your best to facilitate service: efficiency, consistency, flexibility and focus are among the important qualities to keep developing. Work as a team, in a hands-on manner, relying on others to do the right thing while always doing your part to help them. Take care of the product, whether it is the food and drinks we serve, the tea we serve, the equipment we use or the spaces we work in… Be mindful of our overall appearance at any given time, from our grooming, the cleanliness of the cafes, the level of the music in the background, etc. Be respectful of and nice to all people interacting with us, beyond our guests: suppliers and vendors, residential neighbors, retail neighbors, people just passing by. Keep representing the company outside of work, whenever you get a chance to talk about it (social media for instance, or general conversations about your occupation). Show pride in what you do! Put a nice, genuine smile on your face! To summarize: put your best foot forward to collectively show a harmonious operation to our guests, making them as comfortable to patronize us as we are to take care of them. Qualifications Attitude and personality will always be more appreciated than background and experience. From a technical standpoint: A previous experience in similar cafe operations preferable. Our model means a very important emphasis on Hospitality, which means that any restaurant/hotel experience would be a plus. Valid certification in food protection. More detailed job description and offer will be provided during the interview process. Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

Culinary Agents is working with the team at Chama Mama - Brooklyn Heights to connect them with talented hospitality professionals. Chama Mama - Brooklyn Heights - Now Hiring: General Manager Click here to learn more & apply today! About Chama Mama: Chama Mama is a restaurant dedicated to bringing the flavors of classic Georgian cuisine to New York City while infusing them with a modern twist. Our inspiration comes from the natural abundance and limitless creativity found in Georgian culinary traditions. At the heart of our operation are our custom-built clay ovens, where we craft flavorful, fresh-baked bread, and an extensive wine list that features natural and organic Georgian wines. Chama Mama is committed to creating a unique and culturally immersive dining experience where our guests can explore the richness of Georgian gastronomy. General Overview: The General Manager (GM) in a restaurant business holds a senior leadership role, overseeing the entire operation to ensure smooth and efficient functioning. Key Responsibilities ● Take responsibility for the overall performance and success of the restaurant, including the entire operations of front and back of the houses. ● Develop and implement operational policies and procedures. ● Efficiently manage front and back of the house schedules, ensuring optimal staffing levels and smooth restaurant operations. ● Performing routine and assigned opening and closing procedures. ● Develop and manage budgets, financial forecasts, and financial reporting. ● Monitor and control costs, including food and labor costs for front and back of the house. ● Maximize profitability through effective cost management and revenue generation. ● Recruit, hire, train, and supervise restaurant staff for front and back of the house. ● Create work schedules, manage employee performance, and address any HR-related issues for all teams. ● Foster a positive and productive work environment. ● Ensure high levels of customer satisfaction by maintaining quality standards and addressing customer concerns. ● Monitor and respond to online reviews and feedback. ● Strive for quarterly and yearly increases in location ratings, targeting a minimum of 4.8 by year-end across all review platforms. ● Maintain high standards of food and service quality. ● Conduct regular inspections to ensure compliance with health and safety regulations. ● Mandate an A rating for health and safety across all restaurant locations. ● Manage inventory levels and order supplies as needed. ● Monitor and control food and beverage costs through effective inventory management. ● Establish and maintain relationships with suppliers and vendors. ● Negotiate contracts and agreements to secure favorable terms. ● Implement training programs to enhance the skills of the staff. ● Stay informed about industry trends and best practices. ● Ensure compliance with local health regulations, labor laws, and licensing requirements. ● Stay updated on changes in regulations that may impact the restaurant. ● Develop and implement long-term strategies for business growth. ● Identify opportunities for expansion or improvement. ● Stay current with technology trends and implement relevant systems to streamline operations, such as point-of-sale (POS) systems and reservation platforms. ● Handle emergencies and unexpected situations effectively. ● Develop contingency plans for various scenarios. Qualifications ·      Able to speak, understand, read, and write in English. ·      Able to comprehend and follow written and verbal direction. ·      Able to work independently or as part of a team. ·      Able to lift at least 50 pounds on a regular basis. ·      Able to bend, stoop, stand and perform extensive walking for 8-10 hours a day. ·      Organized approach to projects ·      Adaptable in fast-paced and challenging work environments ·      Able to approach their work with a sense of ownership and work with a sense of urgency. ·      Able to work nights, weekends and holidays, and variable schedule, per the needs of the business. ·      Able to perform essential job functions under pressure, maintain professionalism when working under stress. ·      Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards. ·      Able to utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint), and any additional systems as needed; Ability to access and accurately input information using a moderately complex computer system   ·      Ensure that all staff are compliant with Company’s policies and procedures, as well as city, state, and federal laws. ·      Attend mandatory meetings including staff meetings, leadership meetings, etc. ·      Strong knowledge of front and back of house operations including food, beverages, staff supervision, inventory, and food safety ·      Proficient in the following dimensions of restaurant functions: food planning and preparation, purchasing, sanitation, security, company policies and procedures, personnel management, recordkeeping, and preparation of reports. ·      Strong understanding of cost and labor systems that lead to restaurant profitability. ·      Ability to successfully train new team members. ·      Excellent organizational and communication skills. ·      Comfort working with budgets, payroll, revenue, and forecasting. ·      Knowledge of health and safety regulations in the food service industry ·      High school diploma or GED ·      Bachelor’s degree in hospitality, Culinary Management, or similar subject, preferred. ·      Minimum 2+ years’ Managerial experience of similar caliber concept Chama Mama is an equal opportunity employer. We embrace diversity and are committed to providing equal employment opportunities to all qualified applicants, regardless of race, national origin, age, sex, religion, disability, marital status, veteran status, or any other protected status under local, state, or federal law. This policy extends to all aspects of employment, including hiring, transfer, promotion, compensation, eligibility for benefits, and termination.   If you are passionate about exceptional hospitality, Georgian cuisine, and creating memorable dining experiences, we encourage you to apply for the Host position at Chama Mama and become a valuable part of our team. To apply, please submit your resume and cover letter to Careers@chamamama.com. We look forward to welcoming you to the Chama Mama family! Create your FREE profile on CulinaryAgents.com to apply to any job with a single click! Plus, start receiving alerts for new opportunities that match your skills and experience.

Forest Hills: Restaurant Manager Pay: $65,000.00 - $85,000.00 per year Job description: Now hiring Managers! We are a famous Korean Fried Chicken Franchise Restaurant/Gastropub. Serving food, cocktails, wine and beer. If you are looking for a long term opportunity and growth potential, Mad for Chicken is going nationwide! Responsibilities: Lead and oversee day-to-day restaurant operations, ensuring service, quality, and performance standards are consistently met. Recruit, train, and mentor staff to build strong teams while promoting teamwork, accountability, and a positive workplace culture that supports professional development. Manage scheduling, ordering, inventory control, and vendor coordination to maintain efficiency and cost control. Monitor financial performance, including P&L, sales results, food and labor costs, and take action to improve profitability. Oversee food, beverage, and bar programs to ensure consistency, quality, and compliance with company policies and health regulations. Maintain attention to detail, a sense of urgency, and high standards for cleanliness, uniform appearance, and operational excellence. Support business goals by implementing company initiatives and identifying opportunities for growth. Qualifications: Minimum of 3 years of experience in full-service restaurant management with a proven record of success. Strong leadership and communication skills with the ability to delegate effectively and motivate teams. Experience in high-volume takeout, delivery, and expo operations. Knowledgeable in P&L management, with the ability to keep food and labor within target goals. Proficient in POS systems and basic computer applications. Entrepreneurial and proactive mindset with strong problem-solving ability. Detail-oriented, hardworking, and able to thrive in fast-paced environments. Valid Food Handler’s and ServSafe Certifications required. Open availability and flexibility to meet business needs. What We Offer: Competitive salary and performance-based bonuses. Opportunities for career advancement in a growing organization. Supportive and professional company culture with room to contribute ideas and improvements. We are AVAILABLE for IMMEDIATE hire and Spots will fill quickly. We are looking for full-time employees. Contact us ASAP! :) Visit our website - www.MADFORCHICKEN.com Reply with your detailed resume and a short paragraph about yourself, availability, desired salary and why you would be a perfect candidate for Mad for Chicken to our email address with the subject line "Forest Hills Restaurant Manager Application." Job Type: Full-time Benefits: Paid training Shift: 10 hour shift 8 hour shift Day shift Night shift Experience: Restaurant Experience: 3 years (Required) Ability to Relocate: Relocation may be required, and candidates must be able to work on-site Work Location: In person