Required Years of Experience
- Provide legendary hospitality to our renowned regular guests, and work to welcome new guests like regulars.
- Maintain a professional, poised and friendly demeanor at all times
- Ability to manage a dynamic reservations book, incorporate guest requests and needs, and think on your feet with creative problem solving
- Candidate must have demonstrated experience handling high volume service with excellence.
- Ability to provide excellent hospitality to guests under pressure.
- A real career with an established company within the industry.
- A robust Medical plan with significant employer contribution.
- Eligibility for Dental, Vision, Life Insurance and Transit Benefits.
- Enhanced Mental Health & Wellness Benefits without required weekly contribution.
- 401 (k) with Employer Match
- Paid Time Off
- Employee Dining Discounts and Benefits
Quality Branded is a group of upscale restaurants, which are owned or managed by father-son restaurateurs Alan and Michael Stillman with chef Craig Koketsu, including the flagship location of Smith and Wollensky, Quality Meats New York, Quality Italian New York and Denver, Quality Bistro, Quality Eats, Zou Zou's, Kini's and Don Angie.
Quality Branded provides equal opportunity with regard to all terms and conditions of employment.
Compensation: Hourly ($25.00) plus tips
Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts, Wellness Program, Great Hourly Wage PLUS Tips
High Volume Service
Reservation Management Platforms
Fine Dining Service
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Part of Quality Branded
Quality Meats features modern interpretations of familiar dishes and flavor combinations, resulting in unique tastes, innovative presentations, and a distinctive Quality Meats style. The warm, industrial décor by award winning designers AvroKO draws on cues from traditional New York City butcher shops, in the use of warm wood, stainless steel, and white marble. The space succeeds in being simultaneously rustic, inviting, and luxurious with rich details. Interior details include an homage to a traditional “meat locker” interior with finished walnut planks covering the length of the downstairs dining room wall, butcher block end‑grain wood as the primary material for the staircase, and vintage market scales that have been transformed into a lighting installation in the upstairs dining room. These elements coexist flawlessly with understated accents drawn directly from butcher shop inspiration, such as white ceramic tiles, and chandeliers made of pulleys and large steel butcher hooks.