Coffee House Help (Natick, MA)

Host, Busser, Runner, Prep Cook Atlantic Fish Please submit resume to reply email address Atlantic Fish, a landmark for Boston's best seafood, offers guests the freshest fish and seafood available. Our menus are printed every day to reflect only the freshest seafood available daily. Our enchanting outdoor patio is the perfect spot for enjoying cocktails and our signature seafood dishes. For the Host and Runner positions we are considering candidates for full/part time employment with at least one year of upscale full-service restaurant experience and knowledge of food and wine. You must have availability to work all (day and evening) shifts. Possessing a genuine love for food and service will put you at the top of our list. Qualified Prep Cook candidates will possess at least two years prior culinary experience with a creativity and passion for the culinary arts. Day and evening shifts available. Qualified Bussers will have at least one year prior experience. EOE Please submit resume to reply email address

Vinoteca di Monica (aka Monica's Restaurant) is seeking talented and experienced servers and hosts to join our team. If you have a passion for fine dining, a strong knowledge of wine, and a commitment to providing exceptional service, we want to hear from you! Server Position: What we're looking for: Fine Dining Experience: You should have prior experience working in a fine dining environment, providing top-tier service to guests. Wine Knowledge: A solid understanding of wine, including wine pairings and an ability to make recommendations based on guests’ preferences, is essential. Team Player: Our restaurant thrives on collaboration—being a reliable team member who communicates well with colleagues is a must. Flexible Schedule: We need someone who can work evenings, weekends, and holidays, as we are open for both lunch and dinner services. Positive Attitude: A friendly and professional demeanor that creates a welcoming and enjoyable experience for our guests. Host Position: We are also looking for a host with strong management skills and customer service experience. The ideal candidate will be the first point of contact for guests and play an essential role in creating a positive and welcoming atmosphere. What we're looking for: Management Skills: Ability to manage reservations, maintain efficient guest flow, and oversee the front-of-house operations. Customer Service Experience: A friendly and professional attitude, with excellent communication skills and the ability to handle guest inquiries and concerns. Organized & Multitasker: Must be able to handle a busy front desk, manage waitlists, and maintain a calm and composed demeanor. Team Player: Collaborate well with the server and kitchen staff to ensure a smooth dining experience for guests. What we offer for both positions: Competitive pay with tips A dynamic and supportive work environment Opportunities for growth within the restaurant How to Apply: Please apply with your RESUME, a brief description of your EXPERIENCE, and your AVAILABILITY. We look forward to meeting you!

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.

The Mermaid Inn is seeking service-minded restaurant managers to join its leadership team. We are vibrant company with ownership that has a serious track record of successful growth in the NYC marketplace. The ideal candidate will bring a tangible joy to work every day. We have designed this role to maximize time on the floor with our staff and guests. Administrative centricity will include ensuring the successful execution of our sequence of service, as well as overseeing parts of the front of house schedule. Having an eagle eye for the happenings in the dining room is essential. Although we are an accessible brand that embraces a casually sophisticated vibe in our restaurants, the core of our operation is built on strong fundamentals and an unwavering commitment to giving our guests an outstanding experience. Requirements and responsibilities: • Reports to the General Manager • Communicates, coordinates, and cooperates with all crew members • Interacts with the restaurant guests, suppliers, and members of the community with an upbeat personality • Helps control restaurant financial objectives including labor costing forecast • Monitors the inventory of all restaurant operating materials, paper goods, small wares, and merchandise • Effectively communicate and work closely with the Chef and all back of the house crew members • Conducts daily briefings/pre-shift meetings to obtain optimal results • Builds relationships with the restaurant guests and handles guest complaints efficiently • Ensures that the restaurant is Department of Health compliant at all times Skills/Qualifications: • At least 2 years of restaurant management experience in NYC • NYC Food Handlers Certification is required (or necessary to obtain within your first 90 days of employment) Please send a cover letter in the body of your email and your resume attached as a pdf file. We are a proud EOE and look forward to meeting you! Thank you.

PORTER (CUSTODIAL) SUMMARY The Porter maintains cleanliness and presentability of a three-level wedding and private event venue and works alongside the Event Sales Team to identify and execute facility maintenance and improvements. Porter prioritizes sanitation, safety and appeal to customers through enhancement projects and day-to-day tasks. PRIMARY RESPONSIBILITIES • General Housekeeping to prepare venue for guests. A focused cleaning routine/procedure should be followed to meet facility standards and deadlines • Basic Maintenance including small repairs, installation of furnishings, painting, etc. • Communicate Effectively and Professionally by providing timely updates on ongoing projects and reporting facility needs • Report to Facilities Supervisor, completing all assigned tasks and projects while adhering to guidelines & deadlines. • Inspect facility proactively for safety hazards, housekeeping needs, etc. QUALIFICATIONS • A minimum education level of: High School Diploma or its equivalency • A minimum of 1-2 years of related work experience • Team player AND the ability to work independently • Dependable, punctual, and regular in attendance, has reliable transportation • Excellent interpersonal and communication skills, maintains professional relations with guests, winery vendors and departments • Hospitality experience a plus • Ability to take direction and work well with others • Able to stand for extended periods of time (4-6 hours per shift) and lift tables, chairs, cases of wine, etc. • Must be able to work flexible hours including nights, weekends, and holidays • Employee must use precautions and follow safety guidelines • Ability to push, pull and lift up to 50 pounds

Garnishing dishes and running food to tables. Saturday & Sunday Brunch Service. 9 am - 2:30 pm Other weekday shifts may be needed in a few weeks Must be able to lift heavy trays and carry up stairs. Weekend Availability is a must. Please apply in person @ Elizabeth's Restaurant 601 Gallier St. New Orleans LA