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Restaurant in Downtown Los Angeles is seeking candidates for the Assistant General Manager position! Chef Timothy Hollingsworth, formerly of The French Laundry, is searching for qualified and dedicated staff for his reopening team at Otium.
Hollingsworth is focused on compiling a seasoned team of culinary and service-minded professionals to create a dining experience like no other in the city. Otium will strip away the formalities of dining while focusing on the quality of food, warm service, and relaxed atmosphere. Otium is a social restaurant, with a dramatic open kitchen and rooftop gardens, focusing on a sophisticated yet rustic approach to cooking with elegant, vibrant, and seasonal flavors.
Employees will be responsible for general serving duties with a strong emphasis on hospitality and knowledge of food, wine and cocktails. Candidates must be reliable, motivated, hardworking and have a commitment to service. The dining room team should be willing to learn and work towards ensuring that Otium's high standards are met.
3 years of upscale/ fine dining experience Extensive knowledge of food, wine and beverages Excellent tableside manner and customer service skills Able to work in high pressure, fast-paced environments Excellent Team Building, Training, and employee retentionBenefits - Free Parking - Cell Phone Reimbursment - Health Insurance covered by the company, additional vision, dental, chiropractic is available - 401k Eligiblity - 10 Days Paid Vacation Per Year, additional Sick Time available as well Otium is on the South side of the Broad Museum – located on Grand Avenue between 2nd and 3rd street.
Compensation: Salary (Based on Experience)
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Potential Bonuses, Benefits - Free Parking - Cell Phone Reimbursment - Health Insurance covered by the company, additional vision, dental, chiropractic is available - 401k Eligiblity - 10 Days Paid Vacation Per Year, additional Sick Time available as well
Part of Restaurants by Chef Timothy Hollingsworth