Night Manager - Part Time, Suffolk County, NY

Roost Chicken Salad & Deli is on the lookout for a dedicated and dynamic Team Lead Front of House to join us as we open our newest Roost location in Tyler, TX! As a vital member of our leadership team, you will oversee the front-of-house operations, ensuring that every guest receives an outstanding experience from the moment they enter until they leave. Your role will involve leading and mentoring our front-of-house team members, promoting an engaging and collaborative atmosphere that reflects our core values of exceptional hospitality and teamwork. You will be responsible for training new team members, maintaining high service standards, and effectively managing shift operations to meet the needs of our guests and enhance business performance. A strong focus on customer service, along with an ability to problem-solve and motivate team members, is essential for this position. If you have a passion for hospitality and are eager to contribute to creating unforgettable dining experiences, we want you on our team! Responsibilities Lead, mentor, and train front-of-house team members to provide exceptional guest service. Monitor dining area and service flow, ensuring high standards of cleanliness, organization, and efficiency. Assist in managing reservations and seating arrangements to optimize the guest experience. Handle customer inquiries and resolve any issues or complaints in a professional manner. Collaborate with kitchen team members to ensure timely service and quality food delivery. Provide support for onboarding and training of new team members. Requirements Must possess and display a genuine desire to delight guests in a fast-paced restaurant environment. Exceptional guest service skills and a proactive approach to guest satisfaction. Previous experience in a supervisory or leadership role in the restaurant industry is preferred. Strong leadership skills with the ability to motivate and inspire a team. Excellent communication and interpersonal skills. Ability to manage multiple tasks and prioritize effectively in a fast-paced environment. Knowledge of restaurant service standards and best practices. Availability to work full-time hours, including evenings, weekends, and holidays.

Key Responsibilities: 1. Operational Management: Oversee daily operations, ensuring smooth and efficient service. Maintain high standards of food quality, ensuring consistency, taste, and presentation. Ensure compliance with all health, safety, and sanitation regulations, including food handling procedures and cleanliness standards. Monitor inventory and place orders for supplies, ensuring the restaurant is well-stocked without over-ordering. Manage opening and closing procedures, including cash handling, inventory checks, and ensuring proper security. Handle all operational issues, ensuring a quick resolution to any problems that may arise during service. 2. Staff Management: Hire, train, and supervise restaurant staff, including servers, kitchen staff, and cleaning personnel. Develop training programs for new hires and existing staff to ensure high performance and adherence to restaurant standards. Assign daily tasks and responsibilities to staff to ensure efficiency during shifts. Create staff schedules, ensuring that adequate coverage is provided during peak hours while keeping labor costs within budget. Provide ongoing feedback and conduct performance evaluations to help employees grow and improve. Handle employee concerns or conflicts and promote a positive work culture focused on teamwork and collaboration. 3. Customer Service: Ensure excellent guest service by monitoring guest satisfaction and addressing any concerns or complaints promptly. Regularly interact with customers to build rapport, solicit feedback, and ensure a high-quality dining experience. Monitor service standards, ensuring that staff is friendly, attentive, and efficient in all interactions with guests. Ensure that the restaurant maintains a welcoming atmosphere with clean tables, restrooms, and dining areas. Work with the kitchen and service staff to resolve any issues quickly and maintain high standards of service during peak hours. 4. Financial Management: Oversee restaurant financials, including sales, labor, food costs, and other expenses to ensure the restaurant meets its profit margins. Monitor daily sales and track key performance metrics to ensure targets are met. Develop and implement strategies to control food costs, manage labor, and minimize waste. Conduct cash handling and reconciliation processes accurately. Prepare and review financial reports with upper management and owners, identifying areas for improvement and potential cost-saving measures. 5. Health & Safety Compliance: Ensure the restaurant complies with all local, state, and federal health and safety regulations, including food safety, sanitation, and fire safety protocols. Conduct regular inspections of food storage, preparation areas, and dining areas to ensure cleanliness and safety standards are met. Ensure that staff is properly trained on safety procedures, including food handling, emergency protocols, and safe equipment use. Maintain proper safety signage, ensure the restaurant is free of hazards, and promote a safe work environment. 6. Marketing and Community Engagement: Participate in local marketing efforts, including promotions, seasonal campaigns, and community events. Work with the owner or management team to develop marketing strategies that increase traffic, boost sales, and promote brand awareness. Engage with the local community to build relationships and attract new customers. Handle customer feedback and use it to improve service or adjust marketing strategies. Skills & Qualifications: Education: High school diploma or equivalent (required); a degree in business, hospitality management, or a related field is a plus. Experience: At least 2-3 years of experience in a management role in a full-service restaurant, diner, or similar food service environment. Leadership: Strong leadership and team management skills, with the ability to motivate and develop staff. Customer Service: Exceptional customer service skills, with the ability to resolve issues and create a positive dining experience. Financial Management: Understanding of financial reports, budgeting, labor cost management, and cost control. Communication: Strong verbal and written communication skills to effectively interact with customers, staff, and management. Organization: Excellent organizational skills with the ability to manage multiple tasks in a fast-paced environment. Problem-Solving: Ability to make decisions quickly and resolve operational issues efficiently. Physical Demands: Ability to stand, walk, and move for extended periods. Ability to lift and carry up to 50 pounds. Ability to work in a fast-paced environment while managing multiple tasks. Ability to work in varying kitchen temperatures, including hot grills, ovens, and refrigerators.

Position Overview: As the General Manager of a Starbucks store, you will lead a team of passionate individuals, ensuring operational excellence, driving store performance, and creating an environment of exceptional customer service. You will oversee all aspects of the store, including staff management, inventory control, financial performance, and training, while aligning with Starbucks' core values and company goals. Key Responsibilities: Store Leadership: Manage day-to-day operations of the store, ensuring smooth and efficient service, high-quality products, and a welcoming environment for customers. Team Management: Hire, train, develop, and coach store partners (employees) to provide exceptional customer service, meet performance goals, and develop their careers. Customer Experience: Lead by example to ensure customers receive high-quality products and experience outstanding service. Financial Performance: Monitor and manage store financials, including sales, labor costs, inventory, and budget adherence to meet or exceed performance goals. Inventory & Supply Management: Oversee inventory control and ordering, ensuring stock levels are maintained, and items are well-organized and displayed. Health & Safety Compliance: Ensure compliance with food safety regulations and Starbucks operational policies. Maintain cleanliness and safety standards in the store. Marketing & Community Engagement: Drive local marketing initiatives and build relationships with customers and the community to foster a loyal customer base. Problem Solving & Conflict Resolution: Address customer and employee concerns, resolving issues effectively and maintaining a positive work environment. Performance Reporting: Track store performance and create action plans to achieve business goals. Report to district managers and corporate leadership on store performance. Requirements: Proven experience as a General Manager, Assistant Manager, or Supervisor in a fast-paced retail, foodservice, or hospitality environment. Strong leadership skills with the ability to motivate, coach, and develop a team. Excellent customer service and communication skills, with a focus on building relationships. Ability to manage financials, including P&L statements, budgets, and cost control. Knowledge of inventory management and ordering processes. Ability to work a flexible schedule, including early mornings, evenings, weekends, and holidays. Strong problem-solving skills and the ability to think quickly under pressure.

Billings Flying Service (BFS) is a solutions provider for the aviation industry, specializing in CH-47 aerial firefighting and heavy lift services. Leveraging 35+ years of experience with fixed wing and rotorcraft, BFS is positioned to solve the most difficult aviation problems. Since 1997, BFS has operated fire-fighting helicopters across the world, including Chile, Indonesia, South Korea, and the United States. The BFS fleet of seven CH-47Ds, one UH-60A, are capable of fighting wildfires by either bucket or tank. Aircraft are supported through BFS’s FAA 145 repair station and talented staff. BFS owns and operates a FAA 145, AS9110, and Boeing certified maintenance, repair, and overhaul facility for the CH-47 Chinook. Established in 2019, the MRO facility supports the BFS Chinook fleet, commercial CH-47 customers, the United States military, and foreign militaries. The facility focuses on CH-47 drivetrain, dynamics, hydraulics, actuation, and flight controls. Requirements What You'll Do • Performing and documenting maintenance and alterations of aircraft airframe, engines, and appliances in accordance with the procedures published in the BFS MPM, Approved Inspection Program, manufacturer’s maintenance manuals and associated service documentation, acceptable and approved data as applicable, and 14 CFR regulations • Ensuring Company aircraft are maintained in accordance with the Airworthiness Standards prescribed by the applicable 14 CFR regulations • Providing after-hours maintenance on-call support for the assigned aircraft as directed • Ensuring aircraft discrepancies are accurately documented and addressed while aircraft are in revenue service and during major inspection events • Ensuring all aircraft maintenance records and associated documents to include all BFS forms and AIP checklists, equipment manufacturer’s forms and checklists, and parts approval documents are completed, processed, and maintained in accordance with the BFS MPM SOP, applicable Federal Aviation Regulations, and company policies • Possessing a thorough knowledge of Federal Aviation Regulations, the Maintenance Procedures Manual, the Operations Manual, Operations Specifications and other pertinent information • Ensuring all company and personally-owned calibrated tools are within calibration time limits when used • Maintaining Company-owned local Ground Support Equipment (GSE) • Ensuring all technician time off is approved by the Helicopter Program Manager • Making sure assigned field support trailer is clean and properly maintained and spare parts inventory is accurate and updated on a regular basis • Ensuring support trailer generators are frequently serviced and proper maintenance intervals are complied with • Completing annual training in substance abuse and proper use of the rules in BFS Handbook • Ensuring all schedule changes or work shift swaps are approved by the Helicopter Program Manager • Removing aircraft from service when the aircraft is deemed not airworthy • Removing any suspect or unapproved aircraft components and parts from inventory and segregating such parts to ensure they are not installed on company aircraft • Returning aircraft to service after the performance of maintenance or an alteration in accordance with MPM SOP policy and procedures, and applicable 14 CFR regulations • Performing other duties as assigned Your Required Qualifications • USFS Carded • Must be able to read and write English. • Must pass airport security background checks and travel for work as required. • Must have Good organizational skills and ability to manage multiple priorities. • Must have a high school diploma or equivalent. • Must have a current and valid Driver’s License. • Must have a current and valid FAA Airframe & Powerplant License. • Frequently be required to stand, walk, continually utilize hand, and finger dexterity, climb, balance, bend, or crawl, occasionally from heights in precarious places. • Frequently lift / push / carry items up to 50 pounds. • Awareness that he / she will be working near and around moving mechanical parts, around fumes, airborne particles, or toxic chemicals and exposure to loud noises. • Ability to operate equipment and read technical information. • Exposure to weather conditions outside as well as non-weather conditions such as extreme heat or cold. Benefits Full time employment with competitive compensation based on experience and credentials. Medical, dental and vision insurance. 401K with up to 4% company match.

Russo’s Hospitality Group premier catering hall in Queens, NY, is looking for a driven and passionate individual to join our team, and service our events as an Assistant Maitre’d.  This individual will be responsible to ensure that our guests receive an exceptional experience during their most memorable event. The Assistant Maitre’d, works very closely with the Service Director, Maitre’d, and Front of House Service Staff, and is responsible for providing warm hospitality to guests, assisting in facilitating the flow of service throughout an event.  The Assistant Maitre’d will work to provide impeccable service to each of our clients, working specifically with each individual need to curate the best experience possible. Requirements Supporting a variety of banquet events such as weddings, social gatherings, and corporate functions. Welcome and accompany guests, maintaining a professional demeanor and a positive attitude. Knowledge of food and beverage service for an event. Maintain highest level of safety, security, sanitation, and cleanliness during an event. Ability to multitask under fast-paced environment. Possess a basic knowledge and comprehension of the food safety standards set by the department of health. Strong communication, organization and listening skills. Other assignments as needed. Experience Required- 2-4years front of house banquet establishment providing exceptional hospitality service. Job Type: Full-Time Salary: $60,000 - $65,000 per annum, including tips (Salary commensurate with experience; The hiring range represents the Company’s good faith and reasonable estimate of the range of possible compensation at the time of posting). Availability:  Week days, including weekends 10-hour shift. Work Location: In Person, Queens, NY Physical Requirements: Typically involves long hours, often standing or walking, able to walk up and down stairs during entire shift 8+ hours. Benefits Paid Time Off per NYS Requirements; Pre-Tax Commuter Transit Benefit; Restaurant Discount; Gym Discount.

Riot Hospitality Group is seeking an experienced and passionate Fine Dining Operations Manager to help lead our newest venture, Shiv Supper Club! This dynamic venue blends culinary artistry, immersive entertainment, and upscale hospitality, offering a one-of-a-kind guest experience. In this role, you’ll play a critical role in ensuring seamless daily operations, elevating the overall guest journey, and supporting the General Manager in driving operational excellence, profitability, and team leadership. This is a rare opportunity to help shape a sophisticated new concept from the ground up — where impeccable service meets vibrant energy. If you thrive in a high-performance environment and are ready to make your mark on the next big thing in fine dining, apply now! Key Responsibilities: Lead Daily Operations: Partner with the General Manager to oversee the day-to-day functioning of the restaurant, ensuring efficient service delivery and a seamless guest experience. Support Restaurant Management: Assist with key areas of restaurant operations, including financial performance, strategic planning, staffing, and long-term growth initiatives. Handle Administrative Responsibilities: Support administrative functions such as hiring, onboarding, training, scheduling, and performance management to build and maintain a high-performing team. Drive Business Performance: Collaborate with the General Manager to meet and exceed revenue goals, optimize operational processes, and elevate overall guest satisfaction. Manage Labor & Scheduling: Assist with creating and adjusting schedules to ensure proper shift coverage, while managing labor costs in alignment with business demands. Ensure Exceptional Guest Service: Maintain high standards of customer service by addressing guest concerns promptly and professionally, promoting a welcoming and responsive environment. Requirements Strong understanding of restaurant operations, including but not limited to service flow and standards, revenue optimization, and staff development, preferably in a fine-dining or high-end hospitality setting. Strong communication and interpersonal skills; proficiency in addressing guest concerns with professionalism and maintaining high customer service standards. Capability to handle various responsibilities simultaneously without compromising service quality. Ability to lead and manage a diverse team, providing guidance, support, and motivation to enhance performance. Ability to use technology for data analysis and reporting to inform operational decisions. Ability to analyze sales data to enhance revenue and reduce costs. Ability to identify potential issues before they escalate and ensure compliance with operational standards. Required food and alcohol certifications. Benefits Tremendous growth opportunities with a thriving company! Fun work environment in a sweet location with an amazing and collaborative team! Access to medical, dental, vision, life insurance, short-term & long-term disability, voluntary benefits, employee assistance program, and pet insurance Paid vacation and sick leave Employee discounts at our many venues Exclusive access to events, shows, and other happenings About Riot Hospitality Group Headquartered in Scottsdale, Arizona, Riot Hospitality Group is a premier, national hospitality management company dedicated to evolving the typical restaurant landscape into one that provides unique and meaningful experiences for each and every guest. Here at RHG, we are passionately focused on transforming restaurant and nightlife hospitality. We have transformed the industry's landscape through pushing the envelope of the typical hospitality experience, while maintaining exceptional customer service. The brands under management include Dierks Bentley's Whiskey Row, El Hefe, Farm & Craft, Hand Cut, Riot House, CAKE, Cottontail Lounge / Living Room / WET Deck, Maya Day+Night, Shiv Supper Club, Kauboi, Allegra, and F/Sixteen. Our mission is simple: To make every single hospitality experience better than the last. We pride ourselves on doing this through leading by example, and our passion for excellence is derived from a lifetime dedication to learning and a commitment to true hospitality.