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Job Description Overview Park your career here, with Propark Mobility! Account Manager - Parking Operations Salary Range: $67,000-$70,000 Annually, Commensurate with Experience, plus Incentive Bonus Potential up to 15% of salary Work Modality: On Location Schedule: Full-time Location: White Plains, NY Applications will be accepted until job is closed. Ideal Experience: • This position is responsible for all aspects of the operation, self-parking, and valet services, as well as overseeing your location team. The ideal candidate will have previous parking industry experience, with a hospitality focus also being a top asset., • Progressive management experience with front-line team oversight, • Established experience with scheduling and payroll is a plus, • Bachelor’s degree with a concentration in business is helpful but not required. Skills and Abilities we are searching for: • You are a motivated individual willing to take on new challenges, with management experience in the Parking, Customer Service, and/or Hospitality Industries., • You are a “roll-up-the-sleeves and get-stuff-done” type of person who is organized, honest and thoughtful., • Your friends describe you as trustworthy, loyal and dependable., • You are self-sufficient, resourceful and decisive., • You see a challenge as an opportunity and are looking for a position with a chance for growth., • You have a flexible schedule meaning that the position may require working weekends and holidays., • You have impeccable conversational and written communication skills., • You have an exceptional way with people and you achieve extraordinary results., • Excellent computer skills, including Microsoft Office Products including Word, Excel, Power Point, and Outlook, and ADP What We Offer: Compensation and Benefits: • Fantastic opportunities for career growth - we always look to promote from within first!, • Free Parking!!*, • Competitive salary that is commensurate with experience, plus incentive bonus potential., • Very generous time off allowances - holidays, vacation, wellness and an extra day off for your birthday!, • Priority driven culture that is supportive, engaging, empowering and celebratory., • A company that values diversity, inclusion, and belonging., • The ability to work in a fun and progressive environment in which everyone is provided with strong direction and then empowered to complete their objectives., • Learning opportunities through our internal training program - Propark Think, • Phenomenal Benefits Package, including medical, dental, vision, and 8 supplemental insurances, including pet insurance!, • Free and confidential employee assistance program (EAP) that provides support and resources to employees and their families 24/7 Who We Are: We make each day great - together. We create an exciting work atmosphere with a culture that is focused on supporting and celebrating each other. Our team members enjoy a positive work environment that is deeply committed to our simple driving goal: create the perfect parking moment for every guest. Propark Mobility is an industry leading company that began with one lone lot in Hartford, CT in 1984. Today we boast over 750+ locations throughout the U.S. and are on a 5-year plan to quadruple our size! Are you ready to park your career here? We have lots of opportunities ahead! As Account Manager, you will: • Develop and train supervisors and line-level employees., • Review and approve work schedules to ensure adequate coverage while minimizing expenses., • Develop and maintain strong client relations and attend client meetings., • Assist supervisors in handling customer complaints and day-to-day operational issues., • Manage and submit employee, operations, and payroll reports., • Oversee the customer service program to ensure customer satisfaction., • Develop budgets and monitor financials to meet business goals., • Review and evaluate audits to ensure integrity of revenue control., • Ensure compliance with company policies and procedures, as well as those of our client., • Respond to operational issues when needed (at times, after normal business hours)., • Maintain the highest professional and ethical standards for both our organization and our client., • A Comprehensive Understanding of Finance and Budgeting a plus Are you ready to park your career here? Apply today! We can't wait to meet you! * Free parking while working at your assigned Propark location(s). Propark is an Equal Opportunity Employer (EOE). Qualified applicants are considered for employment without regard to age, race, color, religion, sex, national origin, sexual orientation, disability, or veteran status. If you need assistance or an accommodation during the application process because of a disability, it is available upon request. The company is pleased to provide such assistance, and no applicant will be penalized as a result of such a request. Please go to the Propark corporate careers portal to view our CPRA Applicant Notice and Privacy Policy for the state of CA. This policy will also be emailed to you upon receipt of your application. Please go to the Propark corporate careers portal to view our Notice of E-Verify Participation - Propark Mobility participates in E-Verify. Following acceptance of your offer, we may verify your employment eligibility through the federal E-Verify program. Notice of E-Verify Participation

Job Description Director of Donor Development and Philanthropy - Hospital Job Type: Full-Time Schedule: Monday–Friday, 9:00 a.m. – 5:00 p.m. Shift: Day Salary Range: $125,000 – $160,000 Position Summary The Director of Development is responsible for identifying, cultivating, and soliciting individual donors with the capacity to contribute $10,000 or more in support of the organization’s strategic priorities. This individual will partner closely with physicians, senior leadership, and board members to drive major giving and grateful patient fundraising initiatives, ensuring long-term donor engagement and philanthropic growth. Essential Functions and Responsibilities • Manage a portfolio of 100–150 individual donors capable of giving $10,000+, with a focus on securing gifts of $100,000 and above., • Build and maintain strong donor relationships through consistent personal engagement, guiding prospects through the identification, cultivation, solicitation, and stewardship process., • Collaborate with senior leadership, development colleagues, physicians, and volunteers to identify new donor prospects., • Meet regularly with assigned physician partners to support grateful patient fundraising initiatives., • Cultivate both new and existing donor relationships through meetings, calls, written communications, and stewardship activities., • Solicit and secure major gifts from new prospects and existing donors., • Prepare persuasive funding proposals, reports, and donor communications that align with organizational priorities., • Partner with the Foundation Board and senior staff to strategically cultivate and solicit donors., • Assist with cultivation events, including planning guest lists, preparing event briefings, and supporting follow-up activities., • Maintain a comprehensive understanding of the organization’s mission, programs, and capital needs to effectively communicate funding opportunities., • Record all donor activity and interactions in the donor database (e.g., Raiser's Edge NXT or equivalent) in a timely and accurate manner., • Adhere to organizational policies, performance standards, and ethical fundraising practices., • Perform other related duties as assigned. Education & Experience Requirements • Bachelor’s degree required; Master’s degree preferred., • Minimum of 5–10 years of experience in development or related nonprofit fundraising, preferably in a healthcare or hospital setting., • Proven experience managing major donor portfolios and securing significant philanthropic gifts., • Exceptional writing, communication, and analytical skills. Core Competencies • Advanced knowledge of fundraising principles, donor relations, and major gift solicitation strategies., • Strong interpersonal communication and political acumen to build relationships across all organizational levels and with external stakeholders., • Demonstrated leadership and strategic planning skills, with the ability to design and execute successful fundraising initiatives., • Excellent analytical, critical thinking, and problem-solving abilities., • Experience managing or mentoring staff and fostering a culture of collaboration and accountability., • Familiarity with the philanthropic landscape of the region (e.g., Westchester County or similar markets) and an appreciation for the community impact of healthcare organizations.

Job Description Job Description for Executive Chef POSITION TITLE: Executive Chef (Senior Management Level) REPORTS TO: General Manager / Owner POSITION SUMMARY: Responsible for the consistent preparation of innovative and creative cuisine of the highest quality, presentation and flavor for the dining rooms, banquets and other food facilities, resulting in outstanding guest satisfaction. Additionally, responsible for the smooth running of the kitchen and manage areas of profit, stock, wastage control, hygiene practices and training within the kitchen. Executive Chef Duties and Responsibilities: • Trains, develops and motivates supervisors and culinary staff to meet and exceed established food preparation standards on a consistent basis., • Teaches preparation according to well defined recipes and follows up and discusses ways of constantly improving the cuisine at the property., • Display exceptional leadership by providing a positive work environment, counselling employees as appropriate and demonstrating a dedicated and professional approach to management., • Should be able to provide direction for all day-to-day operations in the kitchen., • Understand employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Utilizes interpersonal and communication skills to lead, influence, and kitchen staff., • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Delegates as appropriate to develop supervisors and subordinates to accept responsibility and meet clearly defined goals and objectives., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Actively involves in menu development and maintaining updated and accurate costing of all dishes prepared and sold in the Food and Beverage operation., • Determines how food should be presented and create decorative food displays., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with food handling and sanitation standards., • Follows proper handling and right temperature of all food products., • Ensures all equipment in the kitchen is properly maintained and in working order in accordance with local Health department and hotel standards., • Reviews GSTS and RSTS comment cards for guest satisfaction results and other data to identify areas of improvement., • Coordinates with the purchase department for acquisition of needed goods and services., • Ensure all products are prepared in a consistent manner and meet departmental appearance/quality standards., • Ensure proper grooming and hygiene standards for all kitchen staffs., • Ensures all kitchen employees maintain required food handling and sanitation certifications., • Ensure proper purchasing, receiving and food storage standards in the kitchen., • Interacts with guests to obtain feedback on food quality, presentation and service levels., • Maintain Quality levels of receiving, storage, production and presentation of food., • Ensure sufficient staffing levels are scheduled to accommodate business demands., • Follows and enforces all applicable safety procedures specified for kitchen and food servers., • Discuss daily food cost reports with key kitchen and F&B team members., • Review weekly and monthly schedules to meet forecast and budget., • Attend the daily morning meetings and other administrative sessions., • Identifies the developmental needs of kitchen staffs and provide coaching, mentoring and helping them to improve their knowledge or skills., • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations. Also interview and hire new applicants for kitchen., • Frequently review finished products for quality and presentation before the orders are send to guest., • Able to perform additional duties as requested by the hotel management as and when required., • Ensures disciplinary procedures and documentation are completed according to hotel operational Standard and Management Policy. PREREQUISITES: Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. Having an eye for detail and creativity to look at things differently will be a key to developing the Food and Beverage Experience. EDUCATION: Able to demonstrate excellent written and verbal communication in English. Proficiency with computers and computer programs, including Microsoft Word, Excel and Outlook. 3 Year Hospitality Management or equivalent Culinary university degree. EXPERIENCE: With a minimum of two years experiences in a similar capacity/ function restaurant.

Job Description Chef Operator [Executive Chef/General Manager] COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential PERKS AND BENEFITS: • 16 weeks of Fully Paid Parental Leave (for primary and secondary caregivers), • Health Insurance (Medical, Dental, and Vision), • Paid Time Off, • 401K Program, • Phone Reimbursement, • Commuter Benefits, • Complimentary DIG Meals every day, • Short-Term Disability ABOUT THE ROLE: As a Chef Operator, you will build a team that is driven by culinary excellence, and lead them to new skills in our scratch-based kitchen. You are a dynamic leader who loves to train, mentor, and develop your teams into future leaders by teaching them new skills everyday and showing up as your best self. You're an achiever who has a strong sense for operations and is driven by results. In our operation centered around innovation, you are always looking at business from a strategic, and systematic lens to set you and your team up for success. Staying organized while managing logistics and thinking big picture in a fast paced environment is key to your role as Chef Operator. We are constantly evolving our menu and testing new initiatives to improve our business operations. You will effectively manage, delegate and multitask to ensure your team is well equipped to handle any new challenge. You will clearly communicate and uphold culinary standards, roll out new projects/initiatives, and keep up with all DOH guidelines, all while inspiring your team to work towards a better food future. You are responsible for managing the entire restaurant operation and maintaining oversight over all front-of-house and back-of-house ops. ABOUT THE TEAM: Our Restaurants run using a traditional brigade system. As the Chef Operator, you are the first in command and have a true sense of ownership over your restaurant. You partner directly with the Chef de Cuisine to drive success and report to the Field Leadership Team. You work collaboratively with the other restaurant leaders to ensure the restaurant team is well-trained and organized to provide guests with an experience that goes beyond a great meal. DIG is determined to help support the next generation of farmers, cooks and chefs! YOU WILL: • Be responsible for the entire restaurant operation, including PnL responsibilities such as food cost management, labor efficiency, guest experience and building top-line sales., • Collaborate with the CDC on QA processes and convert guest feedback into actionable insights for the team., • Manage new initiatives and scheduled launches within the restaurant while instilling an entrepreneurial spirit in your team to keep them excited and engaged., • Monitor the operational flow of the restaurant, ensuring culinary and DOH standards/protocols are being followed and executed., • Manage all problems with technology, systems and/or offsite ordering platforms. You are proactive in troubleshooting and can handle all the moving pieces with ease., • Be the face of hospitality by both interacting with guests and delivery drivers to provide exceptional service and training up concierge roles in the restaurant to do the same., • Ensure that all employee relations conversations are properly documented and communicated to HR, including performance and GROW model conversations., • Manage recruitment needs for your restaurant by proactively interviewing, hiring and onboarding new culinarians., • Review & collaborate on people development plans with the Field Leadership team to build thoughtful succession plans., • Communicate verbally and digitally on a daily basis across various systemic and conduct Pre-shifts & Chef's tables with your restaurant team to keep them informed on updates and new restaurant goals., • Strictly uphold Dig's anti-discrimination and anti-harassment policies. YOU HAVE: • 3 - 5 years minimum kitchen or operational restaurant management experience., • A passion for real, good food and the leadership skills to operate a scratched base, every changing kitchen., • The willingness to roll up your sleeves and pitch in whenever and wherever necessary., • The demonstrated skills to motivate and develop a high-performing team., • The discipline and desire to create systems and organization within fast changing environments., • Excellent communication skills and an eye for detail., • Strong computer skills. You can navigate multiple digital ordering systems with ease., • Ability to learn technological platforms and work systematically with them., • Familiarity with restaurant costing and inventory software., • The ability to perform physical requirements of the position (the ability to frequently lift up to 25 pounds and occasionally lift up to 50 pounds). These physical requirements may be accomplished with or without reasonable accommodations., • The desire for professional improvement and the process of learning., • The drive to network and build strong ties in your restaurant's community., • The ability to take many variables to find the best solution to a problem., • Your Department of Health and/or ServSafe certification. COMPENSATION: Salary Range: $80,000-85,000/year with annual increase + quarterly bonus with high growth potential Our salary ranges are rooted in the desire to pay competitively relative to our organization size and industry, reflecting just one part of the total compensation package; additional components include quarterly bonus potential, healthcare benefits, various work perks (commuter benefits, free lunch) as well as opportunities for continued growth at DIG. Individual compensation decisions are determined by factors that include skills-based qualifications, prior work experience, and balancing internal equity relative to other DIG employees. We expect the majority of candidates who are offered roles at DIG to fall healthily within the ranges based on these factors ABOUT US: To learn more about our mission and food please visit our website at: https://www.diginn.com/mission NOTE: DIG believes in the power of a shared table to bring people together as we are committed to building a culturally inclusive team. Female, LGBTQ+, BIPOC, and diverse candidates are encouraged to apply ADDITIONAL ROLE NOTES: The duties of this position may change from time to time. Dig reserves the right to add or delete duties and responsibilities at the discretion of Dig or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive. Dig is proud to be an Equal Opportunity Employer. We do not discriminate on the basis of race, age, ancestry, creed, color, religion, gender, sexual orientation, pregnancy, childbirth, breastfeeding or related condition, unemployment status, gender identity or expression, transgender status or gender dysphoria, marital status, domestic violence, sexual violence or stalking victim status, national origin, citizenship, disability, covered veteran and/or military status, genetic information or predisposing genetic characteristic, familial status as that term is described under the New York State Human Rights Law, caregiver or partnership status as those terms are defined under the New York City Human Rights Law (if you are employed in New York City) or other protected status or any other characteristic as protected under applicable federal, state and local law ("Protected Status")

Job Description I am a new owner of a restaurant and need some extra help. Very causal work environment. I personally have over 15yrs of hospitality experience but can always learn more from those around me. I am very hands on with the restaurant and taking care of my staff is a priority and I am looking for someone that can grow with me. Compensation: $70,000 – $75,000 per year Hours: 45-50 hours per week (5 shifts) Position Overview Toscana on Main is seeking a versatile Manager to split duties between the kitchen and the dining room. This role is designed for a hands-on leader capable of maintaining high culinary standards on the line while effectively managing front-of-house operations. Schedule Breakdown 3 Shifts (Kitchen): Full responsibility for the line & prep. You must be proficient on Grill and Sautee. 2 Shifts (FOH): Floor management, staff supervision, and guest relations. Requirements Technical Skills: Proven experience on Grill and Sautee stations. Industry Experience: Background in Italian cuisine is strongly preferred. Communication: Bilingual (English/Spanish) is a significant advantage. Leadership: Ability to transition seamlessly between back-of-house production and front-of-house service management. Availability: Must be able to commit to 40–45 hours per week across 5 shifts. Growth & Opportunity This is a key leadership position within Toscana on Main. We are looking for a candidate interested in long-term involvement; for the right individual, there are clear opportunities for professional and financial growth as the restaurant continues to evolve. Compensation Salary: $75,000 – $80,000 (DOE). Environment: Professional, fast-paced Italian dining. • Opportunity for a monthly bonus based on sales revenue, potentially increasing total annual income, • Eligibility for 2 weeks of paid vacation after 1 year of employment., • Potential for future participation in ownership. Note: This role is ideal for an individual with a solid foundation in kitchen operations looking to transition into a management position.

Job Description Position Summary: The Restaurant General Manager is responsible for the overall success and profitability of the restaurant. This includes, but is not limited to, managing all front-of-house (FOH) and back-of-house (BOH) operations, leading and developing staff, ensuring compliance with all health and safety regulations, maintaining high standards of food quality and service, and achieving financial targets. The General Manager acts as the primary liaison between the ownership/corporate team and the daily operations, embodying the restaurant's vision and values. Key Responsibilities: I. Operational Leadership & Excellence: • Oversee all daily restaurant operations, ensuring smooth and efficient service from opening to closing., • Coordinate seamlessly between FOH and BOH teams to optimize workflow and guest satisfaction., • Develop, implement, and enforce operational policies and procedures to maintain consistency and efficiency., • Ensure adherence to all food safety, sanitation, and health regulations (e.g., ServSafe) and maintain impeccable cleanliness standards throughout the restaurant., • Manage inventory, ordering, and receiving of food, beverages, and supplies, minimizing waste and optimizing costs., • Oversee equipment maintenance and ensure a safe and secure environment for both guests and employees. II. Team Leadership & Development: • Recruit, hire, onboard, and train a high-performing team of FOH and BOH staff., • Develop and implement effective training programs to enhance employee skills and knowledge., • Create and manage staff schedules to ensure adequate coverage and optimize labor costs., • Conduct performance reviews, provide constructive feedback, and address performance issues effectively., • Conduct weekly manager's meetings and monthly team meetings, • Foster a positive, collaborative, and motivating work environment that encourages teamwork and professional growth., • Handle employee relations, including conflict resolution and disciplinary actions, in a fair and consistent manner. III. Guest Experience & Relations: • Ensure exceptional guest service and a memorable dining experience for every customer., • Actively engage with guests, building rapport and addressing feedback promptly and professionally., • Effectively resolve guest complaints and escalate issues to ownership when necessary., • Maintain a welcoming and hospitable atmosphere that reflects the restaurant's brand. IV. Financial Management & Business Acumen: • Manage budgets, analyze P&L statements, and control costs (food, beverage, labor, and operating expenses) to achieve profitability targets., • Develop and implement strategies to increase sales, drive revenue, and enhance overall financial performance., • Monitor sales data, track key performance indicators (KPIs), and prepare accurate financial reports for ownership., • Identify opportunities for process improvements and cost-saving initiatives., • Collaborate with ownership on menu development, pricing strategies, and marketing initiatives., • Learn and use Restaurant365 to analyze and keep track of restaurant financials V. Marketing & Brand Management: • Assist in developing and executing local marketing and promotional strategies to attract new customers and retain existing ones., • Represent the restaurant positively in the community and online., • Monitor online reviews and social media feedback, responding appropriately. Qualifications: • Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred. Relevant professional experience may be considered in lieu of a degree., • 5+ years of progressive management experience in a high-volume restaurant setting, with at least 3+ years in a General Manager role., • Proven expertise in FOH and BOH operations, including inventory control, financial management, and staff supervision., • Strong financial acumen, including experience with budgeting, P&L analysis, and cost control., • Exceptional leadership, communication, and interpersonal skills., • Demonstrated ability to inspire and motivate a team., • Proficiency with Point-of-Sale (POS) systems and other restaurant management software., • In-depth knowledge of food safety regulations and health codes (ServSafe certification preferred)., • Ability to work flexible hours, including evenings, weekends, and holidays., • Strong problem-solving skills and the ability to make sound decisions under pressure., • Highly organized with meticulous attention to detail. Physical Requirements: • Ability to stand and walk for extended periods., • Ability to lift and carry up to [e.g., 25-50] pounds., • Ability to work in a fast-paced, high-pressure environment.

Building and maintaining a relationship with employees and repeat guests, enhancing their over-all experience; use surnames when obtained. Escort guests to their destination as required. Rapport is a specialized division of FLIK Hospitality Group focused on all aspects of guest and employee services

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we're driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene. As the Front-End Department Manager, you are a key player in overseeing and managing all aspects of the cashier department including but not limited to; department profitability, assisting our guests with urgency and leading the team to successfully drive business/sales. Our guest is the heart of our business. As the Front-End Department Manager, you will be responsible for providing every guest with an exceptional shopping experience, listening and responding to their needs and being the subject matter expert of your department. All Front-End Department Managers are required to be hospitality driven, display positive energy, be dependable, possess basic math skills and excellent communication skills. • Protection of company assets., • Ensure compliance to company policies and procedures including proper handling of all transactions and corresponding documentation (i.e. refunds, check approval, employee discounts, price overrides and any other transactions requiring head cashier/management), • Always maintain possession of the register key while on duty. Including throughout the entirety of all transactions that include the use of the key and code authorization., • Must take full responsibility, and knowledgeable of all transactions that require key holder involvement including but not limited to voids, refunds of any type, and associate discounts., • Observe transactions requiring override in their entirety (including voids, refunds, associate discounts) for accuracy and proper procedure., • Timely communication to store management of all issues., • Be cognizant to all front-end associate discrepancies including frequent/patterned or multiple voids, register discrepancies, cash shortage/overage and communicate to management immediately., • Training and supervision of all front-end associates on all front-end policies and procedures., • Establish and maintain a professional environment, ensuring the best possible experience for customers and associates., • Scheduling to ensure proper coverage at the front end (including proper daily break coverage), • Maintain neat, clean, organized, and safe front end area., • Returns and credits are handled daily according to company procedures., • Duties assigned by Manager on Duty., • Drive guest engagement programs to meet and exceed the Ultimate Gourmet Experience., • Exhibit professionalism when handling all guest relations. Including effective service recovery when needed., • Direct and supervise all front end and assigned department activities including but not limited to; monitoring guest traffic, and service level, coordinate and implement front end and service program, ensure cleanliness, overall safety of Front End, monitor inventory, order Front End supplies., • Establish and maintain a professional environment, ensuring the best possible experience for guests and associates., • Assist with interviewing and hiring of department/store associates., • Monitor overall department performance. Communicate to management when employment status changes are warranted and/or corrective actions., • Drive results through motivation, team building and follow up of staff members., • Minimum of 3 years' experience managing a front-end/cashier department in a grocery store environment., • Flexibility schedule including nights, weekends and holidays., • Ability to perform physical requirements of job including standing during scheduled hours, kneeling, stooping, using stairs, lifting, push and pull items of usually 20-50 pounds., • Ability to work in a temperature-controlled environment., • Ability to show initiative, work with limited supervision, and are self-motivated., • Ability to hire, train, inspire and develop a team., • Team builder and brand ambassador., • Excellent interpersonal communication and organizational skills., • Proficient computer knowledge and skills; Microsoft Outlook, Word, Excel Competitive Wages, Medical/Dental/Vision/ Company sponsored life insurance benefits, Flexible Spending Accounts, Employee Discounts, Paid Time Off, 401k Retirement Savings Plan with Company Match! Citarella is an Equal Opportunity Employer (EOE)

Led by dynamic owner Joe Gurrera (and his commitment to superior quality) Citarella has grown from a respected NYC fish market into a full-scale, Ultimate Gourmet Market with locations across New York City, the Hamptons, and Greenwich, Connecticut. A family-run business, we're driven by a passion for great food. We delight customers with the finest selection of fresh seafood, prime, dry-aged beef, chef-prepared specialties and handcrafted pastries, international cheeses, imported groceries, and more. Join our team of seasoned professionals and become a part of the fabric of the New York food scene. As the Front-End Department Manager, you are a key player in overseeing and managing all aspects of the cashier department including but not limited to; department profitability, assisting our guests with urgency and leading the team to successfully drive business/sales. Our guest is the heart of our business. As the Front-End Department Manager, you will be responsible for providing every guest with an exceptional shopping experience, listening and responding to their needs and being the subject matter expert of your department. All Front-End Department Managers are required to be hospitality driven, display positive energy, be dependable, possess basic math skills and excellent communication skills. • Protection of company assets., • Ensure compliance to company policies and procedures including proper handling of all transactions and corresponding documentation (i.e. refunds, check approval, employee discounts, price overrides and any other transactions requiring head cashier/management), • Always maintain possession of the register key while on duty. Including throughout the entirety of all transactions that include the use of the key and code authorization., • Must take full responsibility, and knowledgeable of all transactions that require key holder involvement including but not limited to voids, refunds of any type, and associate discounts., • Observe transactions requiring override in their entirety (including voids, refunds, associate discounts) for accuracy and proper procedure., • Timely communication to store management of all issues., • Be cognizant to all front-end associate discrepancies including frequent/patterned or multiple voids, register discrepancies, cash shortage/overage and communicate to management immediately., • Training and supervision of all front-end associates on all front-end policies and procedures., • Establish and maintain a professional environment, ensuring the best possible experience for customers and associates., • Scheduling to ensure proper coverage at the front end (including proper daily break coverage), • Maintain neat, clean, organized, and safe front end area., • Returns and credits are handled daily according to company procedures., • Duties assigned by Manager on Duty., • Drive guest engagement programs to meet and exceed the Ultimate Gourmet Experience., • Exhibit professionalism when handling all guest relations. Including effective service recovery when needed., • Direct and supervise all front end and assigned department activities including but not limited to; monitoring guest traffic, and service level, coordinate and implement front end and service program, ensure cleanliness, overall safety of Front End, monitor inventory, order Front End supplies., • Establish and maintain a professional environment, ensuring the best possible experience for guests and associates., • Assist with interviewing and hiring of department/store associates., • Monitor overall department performance. Communicate to management when employment status changes are warranted and/or corrective actions., • Drive results through motivation, team building and follow up of staff members., • Minimum of 3 years' experience managing a front-end/cashier department in a grocery store environment., • Flexibility schedule including nights, weekends and holidays., • Ability to perform physical requirements of job including standing during scheduled hours, kneeling, stooping, using stairs, lifting, push and pull items of usually 20-50 pounds., • Ability to work in a temperature-controlled environment., • Ability to show initiative, work with limited supervision, and are self-motivated., • Ability to hire, train, inspire and develop a team., • Team builder and brand ambassador., • Excellent interpersonal communication and organizational skills., • Proficient computer knowledge and skills; Microsoft Outlook, Word, Excel Competitive Wages, Medical/Dental/Vision/ Company sponsored life insurance benefits, Flexible Spending Accounts, Employee Discounts, Paid Time Off, 401k Retirement Savings Plan with Company Match! Citarella is an Equal Opportunity Employer (EOE)

Schulte Hospitality Group is seeking a dynamic, service-oriented Front Office Manager to join our team! SHG is an organization whose success is rooted in its service culture. Our mission is to exude hospitality, be respectful and authentic, prioritize the needs of our internal and external stakeholders above our own, and continuously strive to make a positive impact in all we do. We are passionate hoteliers eager to add like-minded people to our rapidly growing team! What's in it for you? When you join SHG you'll be part of a team committed to an inclusive, employee-focused workplace that is invested in your development. We want you to feel engaged, empowered, and excited to grow with us. After all, we believe our greatest and most valuable asset is our people! SHG provides a rewarding, fun and flexible work environment, exciting perks, an atmosphere designed to encourage and promote career growth within the company and a robust benefit package including, but not limited to: • Work Today, Get Paid today, with Daily Pay!, • Free Telemedicine and Virtual Mental Health care access for All Associates starting day one!, • Multiple Health Insurance and Life Insurance options, • 401 k Plan + Company Match, • Paid Parental Leave, • Paid Time Off, • Holiday Pay, • Pet Insurance, • Employee Assistance Program, • Schulte Savings Marketplace Discounts on event tickets, electronics, gym memberships + more! Our Company: Schulte Hospitality Group is a division of Schulte Companies, a leading third-party management company with deep, multi-generational experience in all facets of the hospitality industry. We are a diverse team of innovative hoteliers and restauranteurs operating more than 200 locations across 38 states and 3 countries. Our portfolio includes a wide array of reputable brands like Marriott, Hilton, IHG and Hyatt as well as many unique, independent, boutique and lifestyle properties and restaurants. Monitors daily status of rooms, rates, discount rates and packages. Maintains current list of available rooms for walk situations. Coordinates blocking of rooms. Acts as the "Service Champion" for the Front Office and creates a positive atmosphere for guest relations Ensures recognition of employees is taking place across areas of responsibility. Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met. Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Solicits employee feedback, utilizes an "open door" policy, and reviews employee satisfaction results to identify and address employee problems or concerns. Ensures staff communicates effectively with the Housekeeping team. Maintains productive relationship with Valet Parking provider. Regularly reviews department budget to meet budgeted wages and general expenses. Checks printed registration cards against information on arrival report and rectifies any discrepancies. Ensures prompt and courteous service to guests. Pre-registers guests according to standards. Completes and monitors employee schedule. Monitors VIP arrivals. Keeps track of rooms to ensure accurate status and readiness for check-in. Hires, coaches and disciplines direct reports. Interacts positively and professionally with guests to resolve issues. Acts as Manager on Duty as required. Works nights, weekends, and holidays as necessary. Perform various other duties as assigned to meet business objectives Minimum of three (3) years in similar leadership role. (I.E. Front desk supervisor, Assistant Front Office Manager, etc.) Minimum of High School education, post-high school education preferred Basic math skills Ability to communicate effectively verbally and in writing Strong leadership skills Ability to exceed expectations of guests and team members Excellent time management skills In-depth knowledge of hotel Front Desk operations • The hiring process may consist of a phone interview, manager(s) interview, drug screen, background check, reference checks, and potential employment assessment. This job description is only intended to provide a general description of the benefits and compensation applicable to this position. Paid Time Off (PTO) is available for eligible associates in accordance with the Company's Paid Time Off policy. Specific compensation and benefit details will be discussed during the interview process. *Schulte Hospitality Group is an Equal Opportunity Employer.

Job Description Broadview at Purchase College Position Title: Lead Line Cook Department: Food & Beverage Exempt Status: Non-Exempt Supervisor: Executive Chef & Sous Chef GENERAL SUMMARY: A unique opportunity exists to join a team in creating a vibrant senior learning community on the campus of Purchase College, State University of New York. The residents of this university-based retirement community will be able to enjoy the many amenities of the college including the renowned Neuberger Museum of Art, the Performing Arts Center, the academic and athletic facilities, and the park-like campus. They will be able to enjoy all these benefits while living in a village designed specifically for their interests and needs. As part of the Purchase College community, Broadview residents will enjoy both formal and informal programming and collaborative opportunities designed to promote intergenerational engagement with members of the college community, ranging from classes and mentoring to providing employment opportunities for students. Broadview will offer the full continuum of services, inclusive of Independent Living, Assisted Living, Enhanced Assisted Living, and Memory Care. . INCLUSIVE AND COLLABORATIVE CULTURE: We are dedicated to promoting diversity, equity, and inclusion. Diversity is the commitment to a community of equity and access through the acceptance of all aspects of human difference. This includes but is not limited to age, disability, race, ethnicity, gender, gender expression and identity, language heritage, national origin, sexual orientation, religion, socioeconomic statues, status as a veteran and worldview. Broadview at Purchase College is proud to be SAGE CARE certified, and all employees will be provided SAGE CARE training. Broadview at Purchase College is committed to integrating various cultural and social perspectives to engender excellence and to creating a collaborative culture in order to provide an exceptional experience for every employee and resident. JOB SUMMARY: The Lead Line Cook is responsible for the proper preparation of the planned menu in the absence of the Executive Chef or Sous Chef and assists in the supervision of all kitchen employees. This is a full-time position with shifts to be determined; and requires day, evening, weekend and / or holiday flexibility. PRINCIPLE DUTIES: Essential Job Duties: • Clarifies and organizes all evening paperwork and posts next day’s production schedule., • Assists the kitchen staff in all aspects of daily assignments, as required., • Monitors Labeling of all products in the kitchen, • Assists in daily shift change walk-through of kitchen staff., • Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned., • Responsible for the direction of the kitchen in the absence of the Executive Chef, and sous chefs., • Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus., • Assists with food orders, production sheets and related material., • Assists the chefs in executing all catered and special functions., • Supervises Utility Workers on daily cleaning projects, • Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed Duties include but are not limited to: • Assists in maintaining a high level of customer satisfaction for our residents and their guests., • Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures., • Assists in maintaining daily, weekly and monthly statistical information as required., • Uses time, material and equipment properly to eliminate waste and unnecessary expense., • Maintains good working relations with employees; illustrates leadership to promote unity of effort, group pride, harmony and teamwork., • Attends in-service training and education sessions as assigned., • Performs specific work duties and responsibilities as assigned by supervisor. HOSPITALITY FOCUS: The Broadview at Purchase College fully embraces a culture of hospitality. To that end, we include the following hospitality promises as a guide for our interpersonal interactions with residents, co-workers, and guests: • We greet residents, employees and guests warmly, by name and with a smile., • We treat everyone with courteous respect., • We strive to anticipate resident, employee and guest needs and act accordingly., • We listen and respond enthusiastically in a timely manner., • We hold ourselves and one another accountable., • We embrace and value our differences., • We make residents, employees and guests feel important., • We ask “Is there anything else I can do for you?”, • We maintain high levels of professionalism, both in conduct and appearance, at all times., • We pay attention to details. WELLNESS FOCUS: The Broadview at Purchase College employees are expected to promote a healthy community culture for all residents and employees. This is a whole-person approach to health and wellness which includes eight dimensions of wellness: Emotional, Environmental, Health Services, Intellectual, Physical, Social, Spiritual and Vocational. Through these efforts we can ensure and exceed residents’ wellness needs relating to their mind, body and soul, which may also have a positive effect on the employees, as a result. QUALIFICATIONS: • Ability to understand and follow instructions in English and communicate effectively, and perform simple arithmetic. Ability to understand measurements and conversions., • Two to three years experience in a hotel, restaurant, or club with fine dining preferred., • Culinary education and supervisory background desirable., • Ability to plan and organize work, to interpret instructions, recipes, specifications and standards., • Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet. Health Care experience desirable., • HS Diploma., • Formal Culinary education and or equivalent training, • Preference given to candidates with multi-unit operations and or equivalent dining styles., • A demonstrated passion for our mission, principals, quality, and hospitality, • The ability to speak, read and comprehend the English language., • Must be artistically creative, motivational, and energetic with a passion for serving others., • Must possess patience and sensitivity to others’ needs; ability to work with community groups; willingness to work beyond normal working hours., • Lifts and carries up to 50 lbs., • Pushes and pulls up to 50 lbs., • Climbs, reaches, bends and twists occasionally, • Reaches, bends and twists occasionally, • Sits, stands and walks frequently, • Ability to work in both cold and heated kitchen environments., • Routinely process written information as in policies and procedures, posted notices, instruction materials, regulations, etc., • Routinely complete forms and other written documentation., • Routinely observe resident actions, gestures, and facial expressions., • Routinely recognizes auditory call signals, emergency alarms, wander monitoring system signals, soft voices of the elderly and verbal communication within the workplace., • Routinely observes odors relevant to resident medical and personal care conditions, and those undesirable in the environment., • Routinely interacts with individuals highly dependent on vocal communication – residents, family members, vendors, and co-workers – in circumstances requiring audible and intelligible vocalizations., • Routinely interact with individuals (residents, family members, staff, etc.) who may be discourteous, tactless, demanding, verbally and/or physically threatening or abusive, angry or hostile, emotionally vulnerable or mentally ill, vulgar, mean-natured., • Routinely called upon to control own emotions and behaviors so as to protect residents’ rights and to respond professionally with respect and dignity., • Individual must be able to use protective equipment and take proper precautions and emergency measures. EXPERIENCE & EDUCATION REQUIREMENTS: · 4 years of consistent prior working experience QUALIFICATIONS: PHSYICAL REQUIREMENTS: Physical activities of the position: SENSORY/COGNITIVE REQUIREMENTS: This list is not to be inclusive, rather exemplary of times of sensory/cognitive activities involved in performance of job functions. Recognition/vision and mental processing Hearing Smell Verbal communication PROFESSIONAL BEHAVIOR REQUIREMENTS: This list is not to be inclusive, rather exemplary of times of emotional and behavioral activities involved in performance of job functions. ENVIRONMENTAL/OCCUPATIONAL EXPOSURES: This list is not to be inclusive, rather exemplary of times of environmental/occupational exposures involved in performance of job functions.

Guest Relations is looking for outgoing individuals who are motivated to provide superior customer service that will enhance our guest's experience while maximizing revenue in support of the mission of the Wildlife Conservation Society. Reports To: Assistant Manager, Guest Relations. Guest Relations

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Coordinates guestroom reservations.

As the global leader in health and wellness innovation since 1935, GNC motivates people to reach their goals with the most trusted and exciting selection of products in the industry.As #TeamGNC, we work hard to ensure that our consumers come first.We are always cultivating and collaborating on new i

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This busy insurance and financial services office has a passion to make a difference in the lives of others and better the community.We are an established, growth-oriented agency with a team of highly motivated individuals.We attribute our success to having a fun, energetic environment that is an en

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Professionally greet all patients and guests.

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Overall Job Summary: The Field Activity Support Team (FAST) Team Member is responsible for traveling to stores within an assigned district to own and execute "start to finish" variable tasks such as planograms, as well as provide support for other tasks including merchandise and fixture assembly, an

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Put your career into high gear with Mavis Discount Tire! We're looking for a full-time entry-level office assistant to join Team Mavis at our offices in White Plains, NY.With over 2,000 retail locations, Mavis is one of the largest independently-held tire sales and automotive repair chains in the Un