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Floor Supervisor
Saraghina Caffè
195 DeKalb Ave, Brooklyn, NY 11205, United States
Saraghina Caffè hiring Floor Supervisor in New York, NY

Saraghina Caffè hiring Floor Supervisor in New York, NY

Saraghina CaffèMore Info

Full Time • Hourly ($20.00) plus tips
Expired: Dec 26, 2022

Sorry, this job expired on Dec 26, 2022. Below are other jobs that may be of interest to you.

Required Years of Experience

2 years


Job Details

The Floor Supervisor is responsible for leading the daily operations of the restaurant during our Lunch.
The Floor Supervisor ($20/hour + 10 points) is also bartending and serving all tables (30 to 50 covers per shift) with the assistance of a busser/runner (7 points) and a host (2 points).

Schedule is Monday through Thursday (10am to around 5:30pm) and one night (Sunday night, 3pm to around midnight) as the dinner MOD ($300 flat rate for that shift).

 
Candidates must have:

  • Exceptional service and hospitality skills
  • Great attitude and team spirit
  • Knowledge of wine and spirits
  • Knowledge of Italian cuisine
  • Excellent multi-tasking and time management skills


Saraghina is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Compensation Details

Compensation: Hourly ($20.00) plus tips

Estimated Weekly Tips: $500

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Dining Discounts


View Job Description

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Italian

Upscale Casual, Restaurant Group

Part of Saraghina Hospitality Group

Milanese-born Brooklyn restaurateur, Edoardo Mantelli, has long admired the Viennese-style cafes of fin-de-siècle Milan and the cultural influence they had on his native city. In Saraghina Caffé, he’s lovingly recreated the sense of grace and grandeur found in these beloved institutions, where heated exchanges about the origins of the Negroni were cooled by a refreshing Spritz (Campari, per favore, not Aperol).
More than places to stop for a drink, these caffè were cultural hearts of their neighborhoods, where poets and artists would find their next inspiration while nibbling on well-aged prosciutto di Parma.

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