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Restaurant Supervisor
Carne Mare
89 South St, New York, NY 10038, United States
Carne Mare hiring Restaurant Supervisor in New York, NY

Carne Mare hiring Restaurant Supervisor in New York, NY

Carne MareMore Info

Full Time • Hourly ($30.00 - $35.00)
Expires: Dec 25, 2024

175 people viewed

Required Years of Experience

2 years


Job Details
Chef Andrew Carmellini and the front-of-house management team are seeking a RESTAURANT SUPERVISOR to join them at Carne Mare at Pier 17 in the Seaport District of Manhattan.

Carne Mare is a new, state of the art Italian chophouse by Chef Andrew Carmellini located at the Seaport District.

Ideal candidates possess:
*Warmth and graciousness
*Be kind, passionate, and have a desire to be a part of the community & neighborhood.
*The ability to function highly in a busy environment.
*Kind and clear communication skills.
*Ability to manage a large and busy section in a popular restaurant.
*Create stellar guest experiences.
*Well-versed in and able to sell our list of wine and spirits.
*Must have weekend & holiday availability.

Benefits:

We offer medical, dental, and vision benefits day of hire for full time employees, as well as a 401(k), Paid Time Off, Employee Dining Discount, BRi Commuter Benefits, Flexible Spending Account (FSA) for full time employees, and Referral Reward Program.

Since first partnering in 2009, chef Andrew Carmellini, Josh Pickard and Luke Ostrom have opened a national portfolio of restaurants and culinary services at preeminent hotels, live music venues and major metropolitan sports arenas and airports across New York City, Detroit, Baltimore and Nashville including Locanda Verde, The Dutch, Joe’s Pub and The Library at The Public, Lafayette, Bar Primi, Leuca, Westlight, Mister Dips, Rec Pier Chop House, The Cannon Room, San Morello, Evening Bar, The Brakeman, Penny Red's, Carne Mare, Café Carmellini and The Portrait Bar. The team actively runs food and beverage operations in five hotels, including The Greenwich Hotel, The William Vale, Sagamore Pendry Baltimore, Shinola Hotel, and The Fifth Avenue Hotel. Known for delivering quality experiences and pertinent culinary culture, each place is a distinctly owned, handcrafted labor of love. They've received widespread critical acclaim, recognition on countless “Best of” lists, a Michelin star, and two coveted James Beard Foundation awards. To learn more, visit nhgnyc.com or AndrewCarmellini.com. The pay range for the position is $30 - $35 per hour.


Compensation Details

Compensation: Hourly ($30.00 - $35.00)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off, 401k, Commuter Benefits, Dining Discounts


Required Skills

Kind and Clear Communication Skills

Ability to Manage a Large and Busy Section in a Popular Restaurant

Create Stellar Guest Experiences

Well Versed in and Able to Sell Our List of Wine and Spirits



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Italian, Steakhouse

Upscale Casual

1 Employee RecommendationSee Details

Part of NoHo Hospitality Group

Carne Mare is an Italian chophouse by Chef Andrew Carmellini offering prime cuts of steaks, fine seafood, and Italian specialties.

The menu by Chef Carmellini and Chef della Cucina Brendan Scott begins with fine seafood, cocktails, oysters, traditional antipasti, salads and carpaccio. Entrées include housemade pastas, seafood and, of course, the main attraction: prime-aged beef, wagyu and prime rib, served with a selection of steakhouse contorni.

Located on the Seaport's Pier 17, the two-story space by Martin Brudnizki Design Studio offers striking views of the Manhattan waterfront and the Brooklyn Bridge. The ground floor features ample seating indoors and out, a wrap-around bar, and a wood-fired oven. A grand staircase spirals up to a handsome, banquette-filled dining room and open chef's kitchen.

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