JK FOOD GROUP LOOKING TO ADD TO THEIR MANAGEMENT AT TORO
JK Food Group is a collection of restaurant entities by James Beard Award-Winning Chefs Ken Oringer & Jamie Bissonnette. This restaurant collection includes Toro, Coppa, Little Donkey and Faccia a Faccia, all located in Boston & Cambridge.

Benefits / Perks: 

- Health / Dental Insurance 

- Group-Wide Discounts 

- Employer Match 401k

- All Major Holidays Off

- Paid time-off

Toro is a neighborhood favorite, known for its high energy atmosphere and inventive spanish Tapas

SISTER RESTAURANTS:
Coppa is an Italiah restaurant and bar that has been serving the South End since 2009.
Little Donkey is a global tapas restaurant in the heart of Central Square in Cambridge.
Faccia a Faccia is the new coastal Italian restaurant, focusing on seasonal dishes highlighting the diverse cuisine of the coastal Italian region, drawing inspiration from travels across Liguria, Sicily, Sardinia, and more. Bar Pallino is a wine bar featuring organic, natural, and biodynamic selections.Together, these unique restaurants celebrate a chef driven culture where food is celebrated with energetic, lively service and guest experience.

Scope & General Purpose: The position of FOH Manager requires the ability to lead daily operations and cultivate and expand upon guest experience in service and hospitality. As a Restaurant Manager, you are part of a team committed to standards for food, service, and hospitality. Charisma, organization, patience, resourcefulness, and a passion for and knowledge of good food and drink are essential elements to succeeding in this role.

Schedule: Full-Time, varying schedule, across business hours
Management Structure: Reports to General Manager + Managing Partners

Core Strategic Focus:
• Guide daily restaurant operations, seeking to grow and develop an operational skillset, focusing on connecting with guests, coaching employees in service, and teaching product knowledge around a global food, wine, and beverage menu.
• Invest in the hourly team you lead, understanding their daily work, and helping to make them more successful.
• Contribute to the overall work environment, emphasizing fun, teamwork, and inclusivity.
• Uphold the chef-centric food and hospitality standards of JK Food Group and be accountable for operational results.

Requirements:
• Prior restaurant service experience, ideally in FOH service
• Strong interpersonal & hospitality skills
• Excellent organizational skills
• Ability to anticipate guest needs and connect with people in an authentic way.
• Results driven, with a proven ability to be a self-starter.
• Availability to work nights, weekends, and holidays.
• Strong working knowledge of restaurant service, food, beverage, safety, and sanitation practices
• Ability to stand for the entirety of an 8-hour shift, lift and transport items more than 50 lbs., kneel, bend over,
lift items above head, work in small or cramped spaces.

Get to Know Ken Oringer and Jamie Bissonnette:

Ken and Jamie have been partners for over a decade, they push boundaries and while they take what they do seriously, they do it while not taking themselves too seriously. Together they create playful and slightly off-the-wall menus, many of which are inspired by their travels and always with a focus on seasonal and local ingredients.

Ken is one of the founders of Off Their Plate, a program that provided employment for those most in need and quality nourishment for those we needed most during the pandemic, our incredible front line medical professionals. Jamie spearheaded the day to day operations / execution of meals, upwards of 800 meals per week, out of Little Donkey. Ken helped organize a rotation of medical professional recipients and assisted in ensuring the program received continued funding. They were both active leaders in Massachusetts Restaurant United, a coalition of independent restaurant professionals created to advocate for the restaurant industry. MRU has become the leading voice for our state’s independent restaurants, working with state legislators and local officials to secure needed support for struggling restaurants. 

Compensation: Salary (Based on Experience)