<h3>Job Description</h3>
Job Description
Culinary Lead&nbsp;(Hourly Kitchen Manager)&nbsp; At CAVA, we love what we do, and we try and make every day as fulfilling as the last.&nbsp;Our restaurants need team members to make the magic happen every day.&nbsp;Everyone matters and we’re here to celebrate your growth.&nbsp;&nbsp; &nbsp; We&nbsp;foster a culture built on five core values: &nbsp;
<ul>
<li>Positivity&nbsp;–&nbsp;Every one of us can change someone’s day for the better.   &nbsp;</li>
<li>Transparency&nbsp;–We use transparency to help us make decisions through open dialogue&nbsp;&nbsp;</li>
<li>Humility&nbsp;– We can always find ways to improve.&nbsp;</li>
<li>Fanaticism&nbsp;– We are passionate about the opportunity to turn every guest into a fanatic.&nbsp;</li>
<li>Thoughtfulness&nbsp;–We go above and beyond for our guests, our teams and communities. &nbsp;</li>
</ul>
&nbsp; The Role:&nbsp;&nbsp; Culinary Leads are responsible for food quality and safety at CAVA. Our ideal Culinary Lead is hardworking, attentive to detail, and capable of leading and coaching a team.&nbsp;
&nbsp; What You’ll Do:&nbsp;
<ul>
<li>Lead and develop the grill and prep teams and Special Ops trainers&nbsp;</li>
<li>Be responsible for opening or closing the restaurant&nbsp;</li>
<li>Learn basic food and beverage management, including ordering and inventory organization&nbsp;</li>
<li>Develop new leadership skills to lead the team&nbsp;</li>
<li>Assist with any additional duties assigned&nbsp;</li>
<li>Proven track record of coaching and developing team members&nbsp;</li>
<li>Ability to cross train across the restaurant to ensure rapid growth&nbsp;</li>
<li>May stand for long periods of time and&nbsp;lift up&nbsp;to 50 pounds&nbsp;</li>
<li>Assist with any additional duties assigned&nbsp;</li>
</ul>
&nbsp;
Physical Requirements:&nbsp;
<ul>
<li>Must be able to bend and reach overhead often&nbsp;</li>
<li>Must possess dexterity to handle tongs, pots/pans, and other equipment&nbsp;</li>
<li>Must be comfortable working in temperatures ranging from hot to cold&nbsp;</li>
<li>Must be comfortable working near open flames&nbsp;</li>
<li>May be required to work in tight spaces&nbsp;</li>
<li>Must maintain near constant communication with multiple people&nbsp;</li>
<li>Close vision, distance vision, and peripheral vision is required&nbsp;</li>
<li>Must be able to sit, squat and kneel occasionally&nbsp;</li>
<li>Must be able to work in a constant state of alertness and safe manner&nbsp;</li>
<li>May be required to occasionally work in outdoor weather conditions&nbsp;</li>
</ul>
Benefits at CAVA?&nbsp;&nbsp; We’ve got you covered. Here are just some of the benefits available to CAVA team members:&nbsp;
<ul>
<li>Competitive&nbsp;pay&nbsp;</li>
<li>Health,&nbsp;Dental,&nbsp;Vision,&nbsp;Telemedicine,&nbsp;Pet&nbsp;Insurance&nbsp;plus more!*&nbsp;</li>
<li>401k enrollment with CAVA contribution*&nbsp;&nbsp;</li>
<li>Paid sick leave, parental leave, and community service leave*</li>
<li>FREE CAVA Meal for every shift worked&nbsp;</li>
<li>The opportunity to be on the ground floor of a rapidly growing brand *indicates eligible qualifying positions&nbsp;&nbsp;&nbsp;</li>
</ul>
&nbsp; As an equal opportunity employer,&nbsp;CAVA&nbsp;considers applicants for all positions without regard to race, color, sex, religion, national origin, disability, age, height, weight, marital status, sexual orientation, familial status, genetic information or any other characteristic or protected classes as defined by federal, state, or local law.&nbsp;
&nbsp;
Culinary Leader | Kitchen Leader | Shift Leader | Hourly Manager | Shift Manager | Customer Service | Restaurant | Part Time | Full Time | Team Member&nbsp;| Hourly Kitchen Manager | Assistant Kitchen Manager | Assistant Manager | Sous Chef | BOH Supervisor&nbsp; 
 We use eVerify to confirm U.S. Employment eligibility.

Culinary Lead

<h3>Job Description</h3>
Job DescriptionJob Summary
Provide friendly, responsive service to create an exceptional dining experience for all of our guests. Each server's primary objective is to show our guests such a marvelous time, they will want to return.
Activities &amp; Responsibilities
Primary o Promote, work, and act in a manner consistent with the mission of Sergios &amp; Sergios's Cuban o Monitor and observe guest's dining experience to ensure guests are satisfied with the food and service and respond promptly and courteously to correct any problems. o Collect payments from guests. o Write guests' food orders on order slips, memorize orders, or enter orders into computers for transmittal to kitchen staff. o Prepare checks that itemize and total meal costs and sales taxes. o Take food or beverage orders from guests. o Check guests' identification to ensure that they meet minimum age requirements for consumption of alcoholic beverages. o Serve food or beverages to guests, and prepare or serve specialty dishes at tables as required. o Present menus to guests and answer questions about menu items, beverages, and other restaurant functions and services o Inform guests of menu changes and daily specials, and make recommendations you genuinely feel your guests will enjoy. o Clean tables or counters after guests have finished dining. o Prepare hot, cold, and mixed drinks for guests, and chill bottles of wine. o Roll silverware, set up food stations or set up dining areas to prepare for the next shift or for large parties. o Stock service areas with supplies such as coffee, food, tableware, and linens. o Explain to guests how various menu items are prepared, describing ingredients and cooking methods. o Prepare tables for meals, including setting up items such as linens, silverware, and glassware. o Remove dishes and glasses from tables or counters, and take them to the kitchen for cleaning. o Assist host or hostess by answering phones to take reservations or to-go orders, and by greeting, seating, and thanking guests. o Perform cleaning duties, such as sweeping and mopping floors, vacuuming carpet, tidying up server station, taking out the trash, or checking and cleaning the bathroom. o Bring wine selections to tables with appropriate glasses, and pour the wines for guests. o Perform food preparation duties such as preparing salads, appetizers, and cold dishes, portioning desserts, and brewing coffee. o Escort guests to their tables. o Garnish and decorate dishes in preparation for serving. o Fill salt, pepper, sugar, cream, condiment, and napkin containers. o Describe and recommend wines to guests. o Thank guests for their visit and invite them to return. o Cary more than 30Lb o Attend all scheduled employee meetings and offers suggestions for improvement. o Coordinate with and assist fellow employees to meet guests' needs and support the operation of the restaurant. o Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.
Supplemental o Provide guests with information about local areas, including giving directions.
Tools &amp; Technology (examples in parentheses) o Bar code reader equipment o Cash registers o Commercial use cutlery o Credit card processing machines o Paging controllers o Point-of-sale receipt printers o Point-of-sale terminals and workstations o Touch screen monitors o Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food &amp; Beverage Point of Sale; DataTeam Lunch Express; Dinnerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)

Server

<h3>Job Description</h3>
Job DescriptionConvention Services Manager
As a Convention Services Manager, you will coordinate and execute group events from planning through completion, ensuring exceptional service and satisfaction. You’ll serve as the primary liaison between clients and hotel departments, managing all logistics to ensure flawless meetings, conferences, and conventions. This role requires strong communication, organization, and a commitment to delivering outstanding guest experiences.
Key Responsibilities
<ul>
<li>You will build excellent relationships with clients and hotel associates in order to ensures that all hotel events are seamlessly turned over from sales to service back to sales.</li>
<li>Your daily tasks will include creating BEOs and group resumes, communicating client expectations to the hotel team, and maximizing revenue opportunities by up-selling and offering enhancements to create outstanding events.</li>
<li>Your boss is the Director of Sales [Director of Catering/CS].</li>
<li>A job in conference services is a great way to learn about the entire hotel.&nbsp; This position can set you up for a progressive career into catering or group sales, or it could lead to a path in food and beverage and hotel operations.</li>
</ul>
Education &amp; Experience
Hotel experience is always a plus! Applicants should have:&nbsp;
<ul>
<li>A college degree or two years of hotel experience</li>
<li>Previous experience in a similar or related position</li>
</ul>
Additional consideration will be given to applicants who have completed special certifications.
What You’ll Need to Succeed
<ul>
<li>Eligible to work in the United States</li>
<li>Ability to read, write, and communicate effectively in English</li>
<li>Ability to sit, stand, bend, kneel, and lift as required—with or without reasonable accommodations</li>
<li>Availability to work a flexible schedule, including evenings, weekends, and holidays if needed</li>
<li>A warm, professional demeanor that reflects HVMG’s Culture of Excellence</li>
</ul>
This position may require a varied schedule, including evenings, nights, weekends, and holidays.&nbsp; Please share your scheduling needs.
Why Our Associates Love HVMG
<ul>
<li>Career growth opportunities across our nationwide portfolio</li>
<li>Flexible scheduling&nbsp;</li>
<li>Access up to 40% of your earned wages before payday with PayActive </li>
<li>Paid Time Off (PTO) and Paid Holidays</li>
<li>Full healthcare benefits: medical, dental, and vision</li>
<li>401(k) with guaranteed 4% match and no vesting period</li>
<li>Exclusive hotel and food &amp; beverage discounts</li>
</ul>
About HVMG
Our Be Excellent culture is more than just words on a website -- we live and breathe it. As one associate said in an anonymous survey, "This is the best management company I've ever worked for. They walk the talk from the corporate office to the field." We believe that the hotel business is one of the few industries in which successful career paths can start anywhere on the org chart. You control your destiny, and, if our executives are any indication, today's dishwasher can be tomorrow's Senior Vice President.
The above job description is not an exhaustive list of all the duties and responsibilities of the position, nor should it be construed as a contract.
HVMG&nbsp; is an equal opportunity employer. We will not discriminate against employees or applicants for employment on any basis prohibited by federal, state, or local laws. This policy governs all aspects of employment, including selection, job assignment, compensation, promotion, discipline, termination, and access to benefits and training.
&nbsp;

Convention Services Manager

<h3>Job Description</h3>
Job Description
Loews Coral Gables Hotel features 242 guestrooms, including 23 beautifully designed suites, 30,0000 square feet of indoor/outdoor flexible meeting space, an expansive 9th floor pool deck, four Miami-inspired dining outlets and more.
Located just four blocks from the Gables' iconic Miracle Mile, the hotel is the centerpiece of The Plaza Coral Gables, a 2.1 million square foot mixed-use development showcasing retail space, dining and entertainment experiences.
Loews Coral Gables Hotel is the second Loews Hotel to open in South Florida, joining 25 other properties across the US and Canada that make up the Loews Hotels &amp; Co portfolio.
Job Specific
<ul>
<li>Maintains current knowledge of all menu offerings, to include ingredients, preparation method and time required, presentation and appearance</li>
<li>Sets up assigned station with all required supplies, ”Mis en Place”</li>
<li>Greets guests in a polite professional manner according to Loews standards</li>
<li>Suggestively sells menu items to guests so as to enhance the dining experience</li>
<li>Records all aspects of guests order accurately and enters guest orders into POS terminal</li>
<li>Coordinates placement of order so that the timing of preparation and delivery flows consistently throughout entire meal</li>
<li>Monitors preparation of individual courses to ensure proper flow</li>
<li>Inspects presentation of all food items to ensure that a quality product is delivered to the guests as ordered</li>
<li>Serves all food and beverage items professionally, according to Loews Standards</li>
<li>Monitors guests at all times, anticipates needs, responds to requests, ensures satisfaction</li>
<li>Prepares and presents accurate, complete guest check</li>
<li>Collects monies due and or applies charges to guest account using POS terminal</li>
<li>Completes end of shift revenue report and cash deposit</li>
<li>Performs all side work duties as assigned by manager/supervisor</li>
<li>Other duties as assigned</li>
</ul>
General
<ul>
<li>Promotes and applies teamwork skills at all times</li>
<li>Notifies appropriate individual promptly and fully of problems and/or unusual matters of significance</li>
<li>Is polite, friendly, and helpful to guests, management and fellow team members</li>
<li>Executes emergency procedures in accordance with hotel standards</li>
<li>Complies with required safety regulations and procedures</li>
<li>Attends appropriate hotel meetings and training sessions</li>
<li>Maintains cleanliness and excellent condition of equipment and work area</li>
<li>Complies with hotel standards, policies and rules</li>
<li>Recycles whenever possible</li>
<li>Remains current with hotel information and changes</li>
<li>Complies with hotel uniform and grooming standards</li>
</ul>
Qualifications
<ul>
<li>High School diploma or equivalent</li>
<li>One + years experience as a Food Server in high volume, upscale Hotel or Restaurant environment</li>
<li>Thorough knowledge of food terminology, food service techniques and sanitation standards</li>
<li>Exceptional guest service skills</li>
<li>Basic computer skills</li>
<li>Ability to stand, walk, stoop, bend and lift trays weighing up to 35 pounds repetitively during entire shift</li>
<li>Ability to work flexible schedule to include weekends and holidays</li>
</ul>
Loews Hotels &amp; Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Restaurant Server

<h3>Job Description</h3>
Job DescriptionDescription:
Job Summary
Fun Spot is seeking enthusiastic and guest-focused individuals to join our dynamic team as Tracks Attendant Team Members. As a member of our tracks team, you will play a crucial role in creating memories and enjoyable experiences for our guests.
 
 
Why Fun Spot
We at Fun Spot America Theme Parks will continually strive to maintain the highest levels of safe, clean, family fun for the most important people on earth, our guests. We operate our values based on the golden rule of treating others the same way that we ourselves want to be treated.
 
At Fun Spot America Theme Parks, we hold our team members to the highest standards, expecting them to embody the seven principles of Love Works:
 
Patient – Kind – Trusting – Unselfish – Truthful – Forgiving – Dedicated
 
 
Department: Tracks
Reports to: Tracks Lead and Tracks Department Manager
Pay Range: $14.00-$16.00
Location: Orlando
Availability requirements: At least 1 weekend day until closing and 1 weekday required 
Work Status: part-time under 30 hours per week
 
Key Objectives
<ul>
<li>Engage with guests by greeting them with a friendly and welcoming attitude, providing excellent guest service.</li>
<li>Collaborate with team members to ensure smooth operation of the park. </li>
<li>Assist guests and respond to any questions or concerns</li>
<li>Follow all track safety operation guidelines to ensure a safe working environment.</li>
<li>Collaborate with team members to ensure the smooth and safe operation of the go-kart tracks</li>
<li>Spiel and communicate go-kart track safety rules and guidelines to all guests</li>
<li>Inspect the go-kart tracks to ensure their safety.</li>
<li>Screen guests to ensure go-kart track and height requirements are followed.</li>
<li>Ensuring proper loading and unloading of the go-kart tracks.</li>
<li>Check restraints and gates to ensure they are secure.</li>
<li>Scan go-kart track area before start of every ride to ensure all guests are properly seated and the ride is safe to start</li>
<li>Communicate any guest service or ride safety concerns to leadership.</li>
<li>Stay in safe zones during the rides operation. </li>
<li>Maintain cleanliness and sanitation standards in the track areas.</li>
<li>Maintain a professional image at all times.</li>
<li>Complete any other duties to assist with the operation of the park.</li>
</ul>
 
Requirements:
Qualifications
<ul>
<li>Greet guests with a friendly and welcoming attitude, providing excellent guest service.</li>
<li>Ability to complete and pass the International Ride Operator Certification exam.</li>
<li>Previous experience in ride operations is preferred but not required.</li>
<li>Excellent guest service and communication skills.</li>
<li>Ability to work in a fast-paced environment and handle multiple tasks.</li>
<li>Team player with a positive attitude.</li>
<li>Compliance with Fun Spot America Theme Park’s drug-free workplace policy, including consent to pre-employment drug testing and adherence to federal, state, and local laws regarding drug and alcohol use.</li>
<li>Successfully undergo a comprehensive background check and motor vehicle check when applicable.</li>
</ul>
 
Physical Requirements
<ul>
<li>Ability to move around and stand for long periods of time</li>
<li>Visual Acuity </li>
<li>Tolerance of Temperature Fluctuations</li>
<li>Ability to pass a physical agility test*</li>
<li> Completing a 200-foot relay in under 60 seconds</li>
<li> Climbing the levels of a multi-level go-kart track</li>
<li>Starting and maneuvering go-karts, including double-karts, on inclines and flat surfaces</li>
<li>Safely rotating and repositioning weighted karts</li>
</ul>
*We appreciate your interest in the Tracks Department position. Please note that this role requires a level of physical agility to ensure the safety and efficiency of our operations. As part of our commitment to maintaining a secure and productive work environment, all candidates applying for positions within the Tracks Department are required to pass a physical agility test.
 
The physical agility test is designed to assess an individual's ability to perform tasks that are integral to the Tracks Department's responsibilities. Candidates must demonstrate physical fitness and agility to meet the demands of the role. The test may include but is not limited to tasks such as lifting, carrying, and maneuvering objects, as well as navigating challenging terrains.

It is important to understand that failure to meet the physical agility requirements for the Tracks Department does not disqualify you from employment with our organization. In such cases, individuals who do not pass the physical agility test will be considered for placement in alternative departments where their skills and abilities align with the job requirements.
 
Our goal is to provide equal employment opportunities and accommodate the diverse abilities of our workforce. We are committed to ensuring that every employee is placed in a role where they can thrive and contribute effectively to our organization.

We appreciate your understanding and cooperation in this matter. If you have any concerns or require further clarification regarding the physical agility test or the alternative department placement process, please do not hesitate to contact our Human Resources department.
 
Thank you for considering a career with us.
 
Benefits
<ul>
<li>401K eligibility after 6 months of continuous service with company match available (for those 21 years and older)</li>
<li>Birthday PTO immediately for part-time or full-time positions</li>
<li>Holiday double pay</li>
<li>Summer and Holiday Bonus (subject to performance) </li>
<li>Pay on-demand (for those 21 years and older)</li>
<li>In-park food and beverage team member discounts</li>
<li>Discounted Fun Spot America Theme Park admission</li>
<li>Discounted Fun Spot America Theme Park retail</li>
<li>Discounts to local partner attractions</li>
<li>Optional voluntary benefits to enroll in, including Lyric and Legal Shield</li>
</ul>
 
Compensation Philosophy
Our compensation philosophy is rooted in fairness and equity. We consider candidates' experience, qualifications, and the value they bring to our organization when determining compensation. We are committed to transparency and providing competitive and fair compensation packages.
 
Equal Opportunity Employer
At Fun Spot America Theme Parks, we embrace diversity, inclusion, and equal opportunity. We do not discriminate based on race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other protected status.

Orlando Tracks Attendant

<h3>Job Description</h3>
Job DescriptionDescription:

POSITION PURPOSE
At “Restaurant and Tavern”, a General Manager is the face of the restaurant and of our brand. General Managers are leaders who hire talent and work through them to ensure very high standards in food, service and ambience. They are responsible for developing future leaders in our restaurants, ensuring excellent customer experiences and delivering strong financial results. 
 
RESPONSIBILITIES 
<ul>
<li>Serves as a role model for “Restaurant and Tavern”, representing the image and leadership style that is reflective of our core values. They lead by being generous of themselves and their time, engaging their team and customers in a fun atmosphere and never compromising on our high standards. </li>
<li>Sets a vision for their restaurant </li>
<li>Oversees the entire operation of the restaurant; ensures food standards, customer service, ambience and team morale is being upheld by constantly coaching and having development conversations throughout the day </li>
<li>Is present on the floor and effectively builds relationships with our customers</li>
<li>Responsible for recruiting, interviewing, hiring, training and retaining a team of all top performers</li>
<li>Ensures proper hiring, orientation, training practices are followed</li>
<li>Makes decisions on promotion, cross training and termination of employees, taking timely, appropriate action </li>
<li>Leads difficult conversations, manages employee performance and resolves potential conflicts confidentially</li>
<li>Ensures safe food practices, proper handling of all products, handwashing and highest sanitation standards</li>
<li>Responsible for ensuring great, fresh food every day; line tastings conducted and items made to our specs</li>
<li>Responsible for cleaning and maintaining equipment, FIFO, food safety and temperature checklists</li>
<li>Creates and updates a business strategy plan for their restaurant; builds awareness and excitement in the community about “Restaurant and Tavern” with a strong marketing approach</li>
<li>Captures opportunities to build sales through catering/events and deliveries</li>
<li>Confidently handles customer complaints, concerns or service issues immediately, focusing on finding solutions and resolving issues</li>
<li>Reports all workers compensation incidents</li>
<li>Completes and handles accident/injury reports should they arise</li>
<li>Ensures management team follows all manager open and closing procedures</li>
<li>Responsible for completion of all administrative duties including banking, cash handling and office paperwork</li>
<li>Operates Toast and 3rd party tablet interfaces; ability to troubleshoot and problem solve</li>
<li>Manages labor deployment in the restaurant to ensure hourly labor is within parameters of set labor budget</li>
<li>Monitors food waste and inventory; manages food cost within the restaurant</li>
<li>Ensures completion of inventory, invoice reconciliation</li>
<li>Responsible for the execution of upcoming initiatives, promotions or events</li>
<li>Maintains cleanliness and organization of all areas in the restaurant by following up with team members to ensure cleaning checklists are being followed</li>
<li>Has an adequate understanding of HR policies and procedures; educates team on and enforces all appropriate “Restaurant and Tavern” policies, Federal and State labor laws</li>
<li>Full accountability for P&amp;L, statements, budgets and cost controls in regards to food, beverage, labor and operating expenses</li>
<li>Depending on the needs of the business, may complete other duties as assigned to advance particular project or business issue</li>
</ul>
Requirements:
REQUIREMENTS
<ul>
<li>AA or equivalent; or 3+ years of restaurant experience</li>
<li>Must have Food Handler's certification</li>
<li>Computer skills and prior experience managing office paperwork </li>
<li>Flexibility in schedule with the ability to work early mornings, weekends, and evenings </li>
<li>Displays desired qualities and has like-minded values with “Restaurant and Tavern”</li>
</ul>
THE IDEAL CANDIDATE WILL POSSESS
<ul>
<li>Passion for food, health and “Restaurant and Tavern”</li>
<li>Ability to develop positive working relationships with all restaurant employees and can work as part of a team </li>
<li>Ability to be solution oriented with a passion and desire to uphold the ideal “Restaurant and Tavern” experience</li>
<li>Ability to speak clearly and listen attentively to customers and employees</li>
<li>Ability to maintain a professional appearance at all times and display a positive and enthusiastic approach</li>
<li>Ability to exhibit a helpful attitude and provide exceptional customer service </li>
<li>Ability to demonstrate a complete understanding of the menu </li>
<li>Ability to speak, read, and understand English</li>
</ul>

General Manager

<h3>Job Description</h3>
Job Description
Prep Cook
 
 
RDG introduces its first restaurant-concept brand, MILA, which offers guests a culinary journey through exquisite MediterrAsian cuisine, opened in January 2020 in Miami Beach. Combining genuine hospitality, fine dining, and a sophisticated nightlife atmosphere, MILA has quickly become a premier destination within Miami's upscale social scene.
At RDG, we are a collective of individuals dedicated to excellence and the art of sensory engagement. We embrace the rhythms of life and are motivated by the thrill of adventure. Our core principles focus on providing customers with immersive experiences, organic design, and a refined culinary journey.
DREAM IT MILA has exceeded expectations in its initial two years, achieving remarkable success despite pandemic-related challenges, and securing the #5 spot in The Restaurant Business Top 100 ranking. Building on this success, RDG has expanded into new concepts including AVA MediterrAegean in Winter Park, Florida, CASA NEOS on the Miami River (opened June 2024), and MM, a Membership Community. Upcoming projects include NOORA and Claudie (scheduled for fall 2024), AVA’s second location in Coconut Grove (2025), and HONŌ Japanese Steakhouse (2026).
BUILD IT RDG's distinguished brand portfolio and exclusive membership program aim to create a network of venues and experiences that offer a unique lifestyle to guests and members in Florida. Our goal is to establish RDG as a leader in the luxury restaurant industry in the United States.
GROW IT RDG has demonstrated rapid growth and is poised for significant economic expansion globally. We are actively exploring national markets such as New York City, Los Angeles, and Las Vegas, and international markets including Paris, London, Dubai, and Mexico City for potential expansion opportunities.

SUMMARY:
 
A Prep Cook’s primary responsibility is to prepare food, assist other kitchen team members in the preparation of food items, organizing deliveries, and butchering all kind of proteins as instructed by the Chef and in compliance with brand and food safety standards. 

RESPONSIBILITIES: 
<ul>
<li>Sets up workstation according to restaurant guidelines. </li>
<li>Prepares all food items as directed in a sanitary and timely manner. </li>
<li>Assist and organize the delivery in the morning. </li>
<li>Follows recipes, portion controls, and presentation specifications as set by the restaurant. </li>
<li>Restocks all items as needed throughout the shift. </li>
<li>Cleans and maintains station while practicing exceptional safety, sanitation, and Organizational skills. </li>
<li>Has understanding and knowledge of how to properly use and maintain all equipment in the kitchen. </li>
<li>Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas. </li>
<li>Performs additional responsibilities as requested by the Chef, Sous Chef or Kitchen manager at any time. </li>
<li>Prepare a variety of food: Meat, seafood, poultry, vegetables, and cold food items. </li>
<li>Advanced knowledge of butchering meat and fish. </li>
<li>Correctly store all food preparation items. </li>
<li>Assist all duties assigned by the Chef de cuisine or Sous Chefs. </li>
</ul>
 
REQUIREMENTS/ QUALIFICATIONS:
<ul>
<li>Professional communication skills are required. </li>
<li>Ability to take direction. </li>
<li>Ability to work in a team environment. </li>
<li>Ability to work calmly and effectively under pressure. </li>
<li>Must have problem solving abilities, be self-motivated and organized. </li>
<li>Commitment to quality service, and food and beverage knowledge. </li>
<li>Food Handlers permit required. </li>
<li>Must be able to work nights, weekends, and some holidays. </li>
<li>Must be able to speak, read and understand basic cooking directions </li>
<li>Understanding and knowledge of safety, sanitation, and food handling procedures</li>
</ul>

LICENSE/QUALIFICATIONS:
<ul>
<li>Food Handlers permit required.</li>
<li>Must be able to work nights, weekends and some holidays.</li>
<li>Must be able to speak, read and understand basic cooking directions</li>
<li>Understanding and knowledge of safety, sanitation and food handling procedures.</li>
</ul>

Prep Cook

<h3>Job Description</h3>
Job DescriptionDescription:
The Support Engineer is an entry to mid-level position at TriCore. Support Engineers are responsible for remotely troubleshooting, using a variety of automation technologies and platforms. These technologies are deployed for the control of automated manufacturing processes. Service Engineers spend most of their time and effort communicating with customers, troubleshooting their issues and documenting those efforts. This position is best described as technical support for customer production, cleaning, data collection &amp; reporting systems. This position is a corporate position, regardless of the engineer’s location within a region. Work will be executed with a multi-discipline engineering team. This position requires acquisition and knowledge of engineering skills and technologies.
 
Essential Duties &amp; Responsibilities
<ul>
<li>Troubleshooting of issues from limited to moderate scope, where analysis of situations or data requires a review of relevant factors.</li>
<li>Exercises judgment within defined procedures and practices, to determine appropriate action.</li>
<li>Normally receives general instructions on routine work, detailed instructions on new cases or assignments.</li>
<li>Receives predetermined assignments subject to moderate level of control and review. Develops to receive assignments in the form of objectives with goals and the process by which to meet goals.</li>
<li>Developing professional expertise. Applies company policies and procedures to resolve a variety of issues.</li>
<li>Program, configure, test and implement PLC and HMI based solutions to customer reported issues.</li>
<li>Utilize TriCore’s standards and best practices.</li>
<li>Understand and follow all safety, conduct and policy requirements established by TriCore and clients.</li>
<li>Other duties and responsibilities as assigned or deemed necessary by management.</li>
</ul>
 
Requirements:
<ul>
<li> Bachelor of Science degree in Electrical Engineering or other equivalent experience will be considered with solid evidence of success.</li>
<li> Entry level to approximately 5 years’ experience preferred</li>
<li> Demonstrated proficiency with the following:</li>
<li> Electrical Design</li>
<li> PLC ladder logic programming</li>
<li> HMI programming</li>
<li> Computer programming</li>
<li> Knowledge and application of complex electrical principles and advanced electrical troubleshooting skills</li>
<li> Demonstrated to be highly proficient with computer technologies including but not limited to Windows Operating Systems, Microsoft Word, Excel and Outlook.</li>
<li>Excellent verbal and written communication skills are required.</li>
<li>Preference given to experience in the beverage, dairy, soft drink, and food manufacturing process industries, but not required.</li>
</ul>
Travel Requirements
<ul>
<li>Less than 5%, within North America.</li>
</ul>
Interpersonal Skills/Characteristics
<ul>
<li>Earnestly looks for ways to improve skills and is a dedicated driven learner.</li>
<li>Work effectively with decreasing amount of assistance from others as skills are acquired.</li>
<li>Exhibits a high level of initiative and resourcefulness.</li>
<li>Excellent customer service and teamwork skills.</li>
<li>Work produced demonstrates excellent attention to detail and accuracy.</li>
<li>Adapts behavior to changing circumstances.</li>
</ul>
Work Environment
<ul>
<li>Remote</li>
<li>Night Shift Rotations between 7pm – 7am Central time, 8 hours shifts weekdays, 12 hours shifts weekends.</li>
<li>Weekend shifts are rotating, every 3rd weekend.</li>
</ul>

Support Engineer

<h3>Job Description</h3>
Job DescriptionJob Summary
The Gourmet Market General Manager is responsible for managing the daily operations of our market, including the selection, development, and performance management of team members.
Job Duties &amp; Responsibilities 
<ul>
<li>Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility, and labor costs.</li>
<li>Responsible to train and develop all new FOH &amp; BOH employees.</li>
<li>Maintains a guest focus while performing duties.</li>
<li>Assures operational expenses and costs are in line with budgets.</li>
<li>Is knowledgeable of budgets and adhering to the profits they reflect.</li>
<li>Development and training of front of the house staff.</li>
<li>Delegates tasks for ordering supplies and follows up to assure accuracies.</li>
<li>Performs weekly and monthly inventories and updates beverage prices on spread sheet.</li>
<li>Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.</li>
<li>Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.</li>
<li>Maintain professional restaurant image, including market cleanliness, proper uniforms, and appearance standards.</li>
<li>Ensure positive guest service in all areas.</li>
<li>Respond to complaints, taking all appropriate actions to turn dissatisfied guests into return guests.</li>
<li>Ensure that proper security procedures are in place to protect team members, guests, and company assets.</li>
<li>Ensure a safe working and guest environment to reduce the risk of injury and accidents.</li>
<li>Completes accident reports promptly if a guest or team member is injured.</li>
<li>Responsible to assist in menu planning, development, and meal specials.</li>
<li>Ensure proper cash management controls are followed by all F&amp;B staff members, as per policy.</li>
<li>Manage shifts which include daily decision making, scheduling, maintaining attendance logs, upholding service standards, product quality and cleanliness.</li>
<li>Investigate and resolve complaints concerning food quality and service.</li>
<li>Provides direction and communication to team members regarding operational information and procedural changes.</li>
<li>Develop team members by providing ongoing feedback.</li>
<li>Maintain an accurate and up-to-date plan of market staffing needs with trained competent individuals.</li>
<li>Have complete knowledge of all policies, standards, and procedures of the department.</li>
<li>Be familiar with resort services, amenities, and outlets.</li>
<li>Available for work assignments outside of Manager’s customary work schedule. This may include evenings, catering events, weekends, and holidays.</li>
<li>Compliance with all Store Market policies and procedures as described and communicated by management.</li>
<li>Fill in where needed to ensure guest service standards and efficient operations.</li>
<li>Works effectively with Human Resources Director in proper documentation and performance management.</li>
</ul>
Required Skills/Abilities:
<ul>
<li>Exceptional customer service and managerial skills.</li>
<li>Excellent verbal and written communication skills.</li>
<li>Excellent organizational and time-management skills.</li>
<li>Ability to prioritize tasks and to delegate them when appropriate.</li>
</ul>
Education and Experience:
<ul>
<li>Bachelors degree in Business Administration preferred.</li>
<li>At least two years of experience in retail administration preferably in market management, with increasing levels of responsibility required.</li>
</ul>
Physical Requirements:
<ul>
<li>Prolonged periods of standing.</li>
<li>Must be able to lift 50 pounds at a time.</li>
</ul>
 
Graziano’s Group is a drug-free workplace. As a condition of employment, candidates may be required to successfully complete a drug screening prior to starting employment and/or during the course of employment as permitted by law.

Gourmet Market General Manager - Graziano's Coral Gables South

<h3>Job Description</h3>
Job DescriptionBenefits/Perks 
<ul>
<li>Flexible Scheduling</li>
<li>Competitive Compensation</li>
<li>Career Advancement Opportunities</li>
</ul>
Job Summary Family owned and operated for 40+ years, Wings Plus is seeking an experienced Server and/or Cashier to join our team! The Servers/Cashiers are the face of our restaurant and play integral roles in our customers dining experience. You will build rapport with customers, answer questions about the menu, take orders, and serve food and drinks. The ideal candidate is friendly, outgoing, and has fantastic attention to detail. Responsibilities: 
<ul>
<li>Take food and beverage orders from customers</li>
<li>Answer questions about the menu and preparation</li>
<li>Provide accurate orders to the kitchen staff</li>
<li>Check with customers periodically during their meals to ensure they are satisfied</li>
<li>Take orders from customers for food and beverages</li>
<li>Provide customers with their checks at the end of the meal and process payment</li>
<li>Prep/maintain/clean your work area</li>
</ul>
Qualifications: 
<ul>
<li>Previous experience as a server is preferred</li>
<li>Friendly and outgoing personality</li>
<li>Excellent communication skills</li>
<li>Ability to meet the physical demands of the position, including standing for long periods and carrying trays</li>
<li>Ability to work in a fast-paced environment</li>
<li>Must possess or be willing to obtain a valid Florida Food Handler Certification (as required under Florida Department of Business and Professional Regulation / DBPR guidelines).</li>
<li>Must possess or be willing to obtain a valid Florida Responsible Vendor / Alcohol Server Training Certification in compliance with Florida Statute 561.705.</li>
</ul>

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