Ramada Inn by Wyndham// Front Desk Part-Time/// Morning Shiftt (Medford)

Now Hiring: Part time Bartender Hourly Pay $15hr + Tips Prominent new upscale restaurant located on the South End of Hilton Head Island is seeking Part time bartender's. Are you an experienced bartender with a passion for creating exceptional cocktails and providing great service? We're looking for you to join our team! Above average hourly pay offered $15hr + Tips . What we’re looking for: bartending or server experience Strong knowledge of drink recipes and bartending techniques Excellent customer service skills Ability to work in a fast-paced environment Positive attitude and team player mentality If you're ready to shake things up and be a part of an amazing team, please apply with resume and PHOTO today!

Kitchen Manager - Future Bars Click here to APPLY for the Kitchen Manager position Future Bars Group is the largest craft cocktail and bar group in San Francisco. We have a strong hospitality focus: an immersive environment, craft cocktails made with the best ingredients, and unparalleled customer service. Our award-winning bars include: Pagan Idol, Rickhouse, Bourbon and Branch, and Local Edition. Our commissary kitchen produces and distributes the ingredients (syrups, tinctures, bitters, prepared foods, etc.) used in our cocktails at all our bars. If you’re someone who is excited by food manufacturing, then this may be a great opportunity for you. We’re looking for a production manager to head our commissary kitchen production facility. You will be responsible for the quality of production, the supply logistics, the management of staff, operations, and managing financial resources. We’re fastidious about what we put into our cocktails; we invite you to apply if you share the same passion. Responsibilities: • Supervise and mentor hourly production employees • Evaluate and refine manufacturing processes to ensure maximum efficiency and quality control • Oversee and manage distribution logistics • Liaise with the heads of 13+ bars • Inspect products prior to shipment • Enforce and refine safety procedures • Create and oversee good manufacturing processes (GMPs), and employee training • Manage, create, and enforce employee schedules • Generate purchasing and sales reports for accounting • Maintain kitchen equipment, and independently contact service experts as needed Qualifications: • 1-2 years of kitchen or manufacturing experience required • 1+ years of experience managing a team • Bachelor’s degree with an operations focus, or kitchen/manufacturing leadership experience • Heavy lifting (up to 50 lbs.) and standing for long periods of time • Excel and Google Docs experience required • ServSafe Food Protection Manager Certification required (can be obtained after starting) • Must have strong interpersonal skills • Spanish and English fluency preferred • Excellent verbal and written communication skills required • Demonstrate attention to detail Benefits: • Annual compensation $62000-$79000, hourly compensation starting at $30-38/hr • Company-sponsored medical with optional dental/vision • Matching 401(k) is offered to qualifying employees • Commuter check benefit Resumes without a cover letter stating why you’re interested and why you might be a good member of our team will not be considered. We look forward to hearing from you! Future Bars is an at-will, equal opportunity employer. Future Bars considers applicants for all positions without regard to race, color, creed, religion, national origin, place of birth, ancestry, sex, age, disability, genetic information, veteran status, gender identity, sexual orientation, HIV/AIDS status, weight, height, marital status, or any other legally protected status under local, state, or federal law. Click here to APPLY for the Kitchen Manager position

Bix Restaurant has a rare opportunity for a sophisticated & motivated floor manager. We are seeking someone who understands advanced service standards and earnest hospitality. Someone who has exceptional knowledge of food and spirits. Someone who can establish and maintain relationships with legions of regulars as well as guests new to the restaurant. Someone to direct staff in a collaborative manner while maintaining high standards of decorum. Ideally, someone with previous managerial experience in a full-service, fine dining restaurant. We will consider training the right person. PAY SCALE: Salary $70K-$80K DOE. Look forward to hearing from you. CONDITION OF EMPLOYMENT: The Company encourages women, minorities, and persons with disabilities to apply. Applicants will be considered regardless of their sex, race, age, religion, color, national origin, ancestry, physical disability, mental disability, medical condition (associated with cancer, a history of cancer, or genetic characteristics), HIV/AIDS status, genetic information, marital status, sexual orientation, gender, gender identity, gender expression, military, and veteran status, or another protected category under the law.

Experienced Chef/Cook needed at Beaufort Pub. Good pay for a person with hussle. I pay well 30 or more hours weekly. No phone calls, please apply in person with resume, or fill out application. Talk w/Michael

The Cavalier is seeking dedicated managers to join our team. This role is crucial in ensuring smooth front-of-house operations, delivering outstanding guest experiences, and supporting our service teams. Responsibilities: -Oversee daily floor operations, ensuring seamless service and guest satisfaction -Lead and support front-of-house staff, fostering a positive and professional work environment -Assist with hiring, training, and scheduling to maintain a high-performing team -Uphold service standards, cleanliness, and compliance with health and safety regulations -Collaborate with management and culinary teams to enhance service execution -Handle administrative tasks, including inventory oversight and operational reporting Qualifications: -Previous experience in a restaurant leadership role (floor manager, supervisor, or similar) -Strong understanding of front-of-house operations and service excellence -Excellent communication and problem-solving skills in a fast-paced environment -Ability to lead by example and maintain composure under pressure -Familiarity with restaurant POS systems and operational procedures The restaurant is open on both Thanksgiving and Christmas Day - availability for both holidays is non negotiable. Benefits: -80% employer-covered monthly Kaiser medical insurance premium (effective after 90 days). Access to vision and dental coverage. -Unlimited paid time off (PTO) -Dining discounts as our sister restaurants (Marlowe & Park Tavern on Washington Square) If you are a hospitality-driven leader looking to grow within a dynamic restaurant group, we’d love to hear from you! Please submit your resume and cover letter outlining your experience and qualifications.

Front of House, Maître’d | Fine Dining, Enclos Restaurant, Sonoma Compensation: $90K DOE Employment type: full-time Benefits: Health Insurance, Dental Insurance, Vision Insurance, PTO, 401(k) Job title: Maître’d Job Details: Helmed by Chef Brian Limoges (Atelier Crenn, Quince, Birdsong and Saison), Enclos has just received a Two Star Michelin recognition within the first six months of opening, as well as the prestigious Green Star in our efforts in sustainability. Enclos offers a nightly Chef's tasting menu, Wednesday through Saturday. In partnership with Stone Edge Farm Estate Vineyard and Winery, we will showcase our wines as well as local and international wines. Maître’d: Enclos is looking for an experienced Maitre’d to lead our front-of-house team and shape the guest experience. This is a hands-on leadership role: you’ll guide the pace of service, assist in managing reservations and seating, and ensure every guest feels genuinely welcomed. You’ll work closely with servers and kitchen staff to keep the floor running smoothly, all while delivering thoughtful, intuitive hospitality. The ideal candidate should have excellent interpersonal skills, experience in restaurant management, and a keen eye for detail. The right person has 2+ years’ experience as a lead Maitre’d in a fast-paced restaurant. You thrive under pressure, exude professionalism and charisma, and truly love creating memorable experiences for every guest. You manage all the incoming reservations and also know how to find the gaps in seating to find a table for last minute reservations, all while communicating with the Executive Chef. The Maitre 'd is the first point of contact for our customers and sets the tone for their dining experience, as well as making sure that all guests leave the restaurant with a positive dining experience. Key Responsibilities • Guest Reception: Greet and welcome guests upon arrival, manage reservations, and ensure a positive first impression. • Seating Arrangements: Coordinate seating based on reservations and guest preferences, ensuring efficient use of space and staff. • Handle any special requests from the guest: Making their experience memorable and special (birthdays, anniversaries, etc.) • Communication: Act as a liaison between guests and the kitchen staff, addressing any special requests or concerns to ensure smooth service. • Problem Resolution: Handle guest complaints and issues promptly and professionally, ensuring a satisfactory dining experience. • Menu Knowledge: Possess a thorough understanding of the menu. Ability to speil a table with confidence • Staff Management: Train and supervise front-of-house staff, ensuring adherence to service standards and protocols. • Ambiance Maintenance: Monitor the dining areas to maintain a pleasant atmosphere, music, and cleanliness of the restrooms. • Knowledge of food and beverage service techniques: Knowledge of culinary terminology, and restaurant operations. • Physical endurance: This position requires standing for long periods, walking, and going up and down stairs frequently. Skills and Qualifications • Interpersonal Skills: Excellent communication and relationship-building skills to connect with guests and staff. • Organizational Skills: Strong ability to manage multiple tasks, including reservations and staff coordination, in a fast-paced environment. • Problem Solving Skills: Ability to address and resolve issues effectively, ensuring guest satisfaction Experience: Previous experience in hospitality or restaurant management with working knowledge of fine dining etiquette and service standards along with knowledge of TOCK. A degree in hospitality management or a related field is beneficial but not required, with 2+ years experience in fine dining, preferably a Michelin-Rated restaurant. Equal Opportunity Statement: We are an equal opportunity employer and value diversity at our company. We do not discriminate on the basis of race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.