Required Years of Experience
2 years
Job Details
Must be prepared for the role, have a passion for good food and service, and be a team player. A golden opportunity for the right person- join a company with multiple locations and frequent opportunities for advancement. Immediate start and competitive wages.
We offer a 5-day work week with flexible hours and the opportunity to do what you’re best at while learning all other aspects of FOH management. We are not assholes and are looking for folks who want to lead with kindness and help the team offer excellent hospitality, not dictate.
Candidates should excel at providing excellent service and hospitality while maintaining staff morale in an already well-established system.
Responsibilities:
• Overseeing the front of house service team with attention to detail
• Upholding standards of service and ensuring guest satisfaction
• Communicate with FOH & BOH management and staff
Qualifications:
• 2 years experience in NYC restaurant service, management experience a strong plus
• A deep knowledge of food, wine, and service, along with a desire to learn more every day
• Experience using Resy and Toast pos a plus
Compensation includes base salary, vacation time, health care and other benefits.
Please reply with a resume and cover letter.
Celestine is an equal opportunity employer. Applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability, veteran status, or any other basis prohibited by law.
Compensation Details
Compensation: Salary ($70,000.00 - $80,000.00)
Benefits & Perks: Health Insurance, Paid Time Off, Commuter Benefits, Potential Bonuses, Dining Discounts
Gallery
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American, Mediterranean, Seasonal
Upscale Casual
Part of Boerum Hill Hospitality
Celestine is a seasonal, Mediterranean-influenced restaurant and events venue on the DUMBO waterfront in Brooklyn. Executive Chef Sean Froedtert helms the kitchen; while Mediterranean coastal cuisine is the cornerstone for our menu, we take inspiration from our own experiences within the industry and through our travels to create a highly seasonal menu that’s as appropriate for an easy Tuesday night as it is for a special occasion. Lauren Broder, our Director of Service, focuses on creating an experience that is polished without any pretension and geared towards making each guest feel welcome and comfortable in our space.
