Host/Hostess - Emeril's (New Orleans)

Hello All: Please read the entire posting before submitting responses. Aurelio's has been a Chicago staple for 66 years. We have one location in Naples and another opening in Estero shortly. Our guests, literally, drive hundreds of miles everyday for our pizza, subs, salads, pastas and appetizers. This is not your typical Pizza Place. We are fanatical about the beauty and perfection of our products, the cleanliness of the store and the strong relationships we build with every single guest and the community at large. We are a family run business and looking for strong, committed individuals that are eager to learn, contribute ideas, and take pride in their work. You will learn skills that will propel you forward in any direction you choose with a tremendous amount of support from ownership and management. We promise that you will get out of this job as much as you put in! YOU MUST: Submit a cover letter sharing your thoughts as to how and why you will add value to the store and guest experience We take the job very seriously. We do not take ourselves very seriously. There is no drama at all. It's fun, challenging, music playing and laughter. If you are hired then the opportunities are limitless as we continue to grow. REQUIREMENTS: Reliable Transportation English/bi-lingual preferred Excellent Time Management A drive for success A true understanding of guest and community appreciation A curious, humble and caring intelligence A desire to make beautiful products; mixing science and art Positive attitude and hunger for our guests to be happy and fulfilled

Job Description Summary The Front Desk Agent must have the ability to perform all desk agent functions including checking guests in and out, reservations, and phones. Must have strong guest services skills. Hotel experience a plus! Job Description ESSENTIAL FUNCTIONS Provide administrative, reception and program support to management and staff. Manage phone activity including providing general knowledge to callers. Manage walk-in traffic. Sign in customers as needed. Smile and greet customers in a welcoming manner. Register and assign rooms to guests. Provide quotes for room rates and up-sell the guest when possible. Assist in coordinating the Front Desk and the Housekeeping Department. Verify that the correct charges and credits are posted to the corresponding guest folio. Collect payment for charges on the guest folio. Ensure all cash and cash equivalents are accounted for and balanced at the beginning and end of each work shift. Responds to guest inquiries. Resolves guest complaints within scope of authority, otherwise refer the matter to the management. Maintain awareness of safety issues, and report them immediately to your manager. SKILL AND KNOWLEDGE REQUIREMENTS INCLUDE High School Diploma preferred. Minimum of at least 16 years of age. Clerical skills including typing, filing, office machine operations, cash register operation, maintenance of records, and the ability to undertake multiple tasks simultaneously. Computer proficiency. Demonstrated talent for interacting with a wide variety of people; ability to effectively organize and coordinate multiple priorities; ability to learn and develop new skills; ability to problem solve. Ability to arrange and coordinate schedules for reservations. Excellent interpersonal, administrative, telephone and other communications skills. PHYSICAL AND MENTAL REQUIREMENTS Moving about on foot to accomplish tasks, particularly frequent movements from place to place within the unit. Bend, lift, carry, reach/extend arms and hands above shoulder height frequently, or otherwise move in a constantly changing environment. Lifting, carrying, and pushing up to 25 lbs. regularly, 30-35 lbs. frequently, and up to 50 lbs. occasionally. Ability to stand for the entire work day and to climb steps regularly. Ability to sit at a desk and monitor phones for extended amounts of time. Ability to withstand temperatures in indoor and outdoor environments. Reading and writing work-related documents in English. Speech recognition and clarity, including the ability to understand the speech of customers and co-workers and the ability to speak clearly so that you can be understood by customers and co-workers in English. Constantly communicates and receives verbal communication with other employees in a fast-paced environment. Physical presence at the job site is essential to perform job duties. EQUIPMENT USED Typical office equipment (computers, phone system, fax, copiers, scanners, among others). Reservations system. POS system.

Chico’s Tacos & Bar is HIRING! 45 State St. Montpelier, VT Looking to hire immediately for Experienced Servers & Hosts Please email your resume or come by the restaurant, ask for Natalie. Thank you!

Short Notice Restaurant is an eclectic small plates restaurant in Randolph. We’re looking for someone to help with our kitchen operations. You will be working alongside the Chef to execute a largely from-scratch seasonally oriented menu. Candidates should have at least 2-3 years experience. You must have the ability to regularly learn new dishes, understand portion control, and present clean attractive plates. If you’re excited to cook new dishes, experiment, and collaborate on menu development this might be a good fit. Daily responsibilities: Pre service prep Line cooking Ability to self-manage at times Clear communication skills Willingness to assist others General kitchen cleaning Some dishwashing Ability to be on your feet for a full 8 hour shift Ability to lift 50 lbs The schedule is afternoons and evenings Tuesday-Saturday 40 hour week 3 years kitchen experience

Line Cook – High-Volume Restaurant $28–$30/hr | Full-Time We’re seeking an experienced Line Cook to join our busy, high-energy kitchen. Ideal candidates thrive in fast-paced environments and have ability to maintain quality and consistency during busy services. If you love fast-paced kitchens and have the skills to keep up, we want to hear from you! Reply with resume and availability for an interview.

The Sous Chef at The Great Northern (TGN) At Zero Gravity Beer Hall plays a pivotal role in culinary operations. Ensuring seamless coordination of kitchen activities and contributing to the overall success of our establishment. Reporting directly to the Chef de Cuisine, the Sous Chef is responsible for overseeing kitchen staff, managing daily kitchen operations, maintaining quality standards, and collaborating with the culinary team to deliver an exceptional dining experience at Zero Gravity Beer Hall and TGN Catering. Roles and Responsibilities: Leadership and Team Management: Supervise and lead kitchen staff, providing guidance, support, and foster a positive work environment. Collaborate with the Chef de Cuisine to train and develop the kitchen personnel. Oversee training of new hires to ensure consistent training practices, provide feedback, and ongoing support. Communicating with the Chef de Cuisine about a weekly schedule that sets the team and restaurant up for success. Operational Excellence and Financial Management: Execute and enforce established kitchen policies, procedures, and safety standards. Assist in monitoring/updating prep lists, production lists and daily opening and closing lists. Oversee the day-to-day kitchen operations, ensuring efficiency, cleanliness, and adherence to health and safety regulations. Understand labor and food cost goals and lead the team to maintain financial goals while upholding food quality standards. Proactively manage labor on a daily, weekly and monthly basis, making cuts as needed. As business levels shift, our scheduling needs to follow. Menu Execution and Quality Control: Work closely with the Chef de Cuisine to execute menu items in accordance with established recipes and quality standards. Collaborate with the Chef de Cuisine in sourcing high-quality ingredients, developing menus, and creating innovative specials. Conduct regular quality control assessments to uphold the company's culinary standards and cost control measures. Demonstrate and train the staff on various cooking techniques to help drive the team forward. Inventory Management: Take responsibility for timely and accurate ordering of ingredients, managing inventory levels, and minimizing waste. Assist Chef de Cuisine to complete monthly inventory and maintain an accurate inventory template in R365. Collaborate with suppliers to ensure timely and accurate deliveries. Scan vendor invoices to Plate IQ daily. Training and Development: Lead by example and constantly foster a “whatever it takes” attitude. Hold the team accountable to standards while maintaining a culture of teamwork and community. Oversee, mentor, and motivate kitchen staff, fostering a positive and collaborative team culture. Collaborate with the Chef de Cuisine to provide ongoing training opportunities for the kitchen team. Resolve issues as they arise – ie. long ticket times, presentation of food, food waste, etc. Health and Safety Compliance: Ensure compliance with all health and safety regulations, including food handling, sanitation, and kitchen cleanliness. Communicate all equipment and small wares needed to the Chef de Cuisine. Communicate all necessary equipment repairs to the Chef de Cuisine. Implement and enforce Campfire Hospitality's safety protocols. Maintain an up to date ServSafe Managers certification. Customer Satisfaction: Contribute to the overall guest experience by maintaining consistently high food quality and presentation. Foster effective communication with front-of-house staff, management, and kitchen team members to enhance overall restaurant operations. Special Events and Catering: Work with the Chef de Cuisine to ensure seamless coordination between kitchen and front-of-house teams during on site events. Qualifications: Proven experience in a kitchen management role, preferably in a restaurant or similar establishment. Culinary degree or equivalent experience. Strong leadership and team management skills. Excellent communication and interpersonal abilities. Knowledge of local and seasonal ingredients. Familiarity with health and safety regulations. Ability to thrive in a fast-paced and dynamic environment. The Sous Chef at TGN plays a crucial role in maintaining the high standards of culinary excellence expected from Campfire Hospitality. This position offers an exciting opportunity for a skilled and motivated individual to contribute to the success of our company in the vibrant community of Burlington, Vermont.