Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Requirements:Primary:
Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.Be knowledgeable of restaurant policies regarding personnelAdminister prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Continually strive to develop staff in all areas of managerial and professional development.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Assess staffing needs and recruit staff.Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.Attend all scheduled employee meetings and offers suggestions for improvement.Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Supplemental:
Monitor employee and guest activities to ensure liquor regulations are obeyed.Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Create specialty dishes and develop recipes to be used in dining facilities.Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.Take dining reservations.Tools & Technology:
Cash registers, Point-of-sale terminals, POS software, and workstations.Personal computers, tablets, smart phones and/or handheld devices.Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.Compensation and Benefits:
Quarterly profit-sharing bonus program with senior leadership and management teams.Tipped Compensation for excellent service provided.Employee Discounts on food and beverages.Health and Life insurance coverage.401K with Employer Match for long-term savings.Paid Time Off for rest and personal time.Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager. Read LessOversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Requirements:Primary:
Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.Be knowledgeable of restaurant policies regarding personnelAdminister prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Continually strive to develop staff in all areas of managerial and professional development.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Assess staffing needs and recruit staff.Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.Attend all scheduled employee meetings and offers suggestions for improvement.Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Supplemental:
Monitor employee and guest activities to ensure liquor regulations are obeyed.Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Create specialty dishes and develop recipes to be used in dining facilities.Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.Take dining reservations.Tools & Technology:
Cash registers, Point-of-sale terminals, POS software, and workstations.Personal computers, tablets, smart phones and/or handheld devices.Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.Compensation and Benefits:
Quarterly profit-sharing bonus program with senior leadership and management teams.Tipped Compensation for excellent service provided.Employee Discounts on food and beverages.Health and Life insurance coverage.401K with Employer Match for long-term savings.Paid Time Off for rest and personal time.Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager. Read LessOversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Requirements:Primary:
Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.Be knowledgeable of restaurant policies regarding personnelAdminister prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Continually strive to develop staff in all areas of managerial and professional development.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Assess staffing needs and recruit staff.Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.Attend all scheduled employee meetings and offers suggestions for improvement.Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Supplemental:
Monitor employee and guest activities to ensure liquor regulations are obeyed.Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Create specialty dishes and develop recipes to be used in dining facilities.Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.Take dining reservations.Tools & Technology:
Cash registers, Point-of-sale terminals, POS software, and workstations.Personal computers, tablets, smart phones and/or handheld devices.Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.Compensation and Benefits:
Quarterly profit-sharing bonus program with senior leadership and management teams.Tipped Compensation for excellent service provided.Employee Discounts on food and beverages.Health and Life insurance coverage.401K with Employer Match for long-term savings.Paid Time Off for rest and personal time.Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager. Read LessOversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Requirements:Primary:
Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.Be knowledgeable of restaurant policies regarding personnelAdminister prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Continually strive to develop staff in all areas of managerial and professional development.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Assess staffing needs and recruit staff.Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.Attend all scheduled employee meetings and offers suggestions for improvement.Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Supplemental:
Monitor employee and guest activities to ensure liquor regulations are obeyed.Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Create specialty dishes and develop recipes to be used in dining facilities.Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.Take dining reservations.Tools & Technology:
Cash registers, Point-of-sale terminals, POS software, and workstations.Personal computers, tablets, smart phones and/or handheld devices.Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.Compensation and Benefits:
Quarterly profit-sharing bonus program with senior leadership and management teams.Tipped Compensation for excellent service provided.Employee Discounts on food and beverages.Health and Life insurance coverage.401K with Employer Match for long-term savings.Paid Time Off for rest and personal time.Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager. Read LessOversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.
Requirements:Primary:
Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria and Wiseguy Lounge.Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.Monitor and maintain compliance with health and fire regulations regarding food preparation and serving, and building maintenance.Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.Ensure compliance with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees, and guests.Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.Count money and make bank deposits.Investigate and resolve complaints regarding food quality, service, or accommodations.Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Review financial statements, sales or activity reports, or other performance data to measure productivity or goal achievement or to identify areas needing cost reduction or program improvement.Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.Maintain food and equipment inventories, and keep inventory records.Schedule staff hours and assign duties.Establish standards for personnel performance and customer service.Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.Keep records required by government agencies regarding sanitation or food subsidies.Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.Organize and direct worker training programs, resolve personnel problems, make hiring and termination decisions, and evaluate employee performance.Be knowledgeable of restaurant policies regarding personnelAdminister prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures.Continually strive to develop staff in all areas of managerial and professional development.Order and purchase equipment and supplies.Review work procedures and operational problems to determine ways to improve service, performance, or safety.Assess staffing needs and recruit staff.Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.Attend all scheduled employee meetings and offers suggestions for improvement.Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.Supplemental:
Monitor employee and guest activities to ensure liquor regulations are obeyed.Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.Develop, plan, and implement restaurant marketing, advertising and promotional activities and campaigns.Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.Create specialty dishes and develop recipes to be used in dining facilities.Establish and enforce nutritional standards for dining establishments, based on accepted industry standards.Take dining reservations.Tools & Technology:
Cash registers, Point-of-sale terminals, POS software, and workstations.Personal computers, tablets, smart phones and/or handheld devices.Software: Accounting, analytical or scientific software, calendar and scheduling, communications server, data base user interface and query, desktop publishing, electronic mail, financial analysis, graphics or photo imaging, inventory management, office suite, point-of-sale, presentation, spreadsheet software, time accounting, word processing, and web applications.Compensation and Benefits:
Quarterly profit-sharing bonus program with senior leadership and management teams.Tipped Compensation for excellent service provided.Employee Discounts on food and beverages.Health and Life insurance coverage.401K with Employer Match for long-term savings.Paid Time Off for rest and personal time.Career growth potential - Opportunity to advance to higher managerial roles, such as: Area Manager. Read LessResponsible for all kitchen functions including food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, training of employees in methods of cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness.
Requirements:Promote, work, and act in a manner consistent with the mission of Goodfellas Pizzeria. The best slice and cocktail bar period while focusing on Respect of the 4 “P’s”Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.Monitor sanitation practices to ensure that employees follow standards and regulations.Check the quality of raw or cooked food products to ensure that standards are met.Check and maintain proper food holding and refrigeration temperature control points.Estimate amounts and costs of required supplies, such as food and ingredients.Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.Work with restaurant managers to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new menu items.Supervise or coordinate activities of cooks or workers engaged in food preparation.Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.Inspect supplies, equipment, or work areas to ensure conformance to established standards.Order or requisition food, equipment, or other supplies needed to ensure efficient operation.Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition.Ensure that deliveries are performed in accordance with the restaurant’s receiving policies and procedures.Determine production schedules and staff requirements necessary to ensure timely delivery of services.Check the quantity and quality of received products.Determine how food should be presented and create decorative food displays.Step into a world of timeless sophistication at The Wiseguy Lounge — where the spirit of the roaring 1920s meets modern craft. Voted one of the top bourbon bars in America by The Bourbon Review, we offer award-winning cocktails, a rotating selection of craft beers, and an exclusive collection of elite bourbons. Join our team and be part of a place where history, flavor, and unforgettable experiences come together.
Requirements:Highest level of customer service for every guest including greeting/thanking guests, engagement with guests, and building rapport.Learn the names and orders of our regulars and provide recommendations to our walk-in guests through our craft cocktail and bourbon menu with recommendations.Assist bartenders in preparing craft cocktails and serving a wide selection of bourbon.Maintain cleanliness and organization behind the bar, including washing glassware and restocking supplies.Ensure the bar is stocked, organized, and running smoothly in a high-volume environment.Ensures that fruit and other garnishes are prepared ahead of the openingAttractively displays glasses and liquor bottlesServe alcohol responsibly in compliance with state regulations (must be of legal age to serve alcohol).Uses proper judgment and, when necessary, refuses service to patrons who are intoxicated or disruptive.Follow all health and sanitation practices, as well as all safety procedures and protocols.Ability to open, and close the store and monitor guests and safe practices.Work late nights and weekends, ensuring the bar is ready for opening and closing.Qualifications:
A strong commitment to ensuring an excellent experience for every guest.Dependable, hardworking, and committed to assisting the team in a fast-paced environment.Ability to remain calm when dealing with unruly and argumentative patrons.Ability to learn cash register software.Must comply with state laws regarding the legal service of alcohol.Weekend and late-night availability is required.Physical Qualifications:
Prolonged periods standing and preparing drinks. Must be able to lift to 50 pounds following proper techniques preventing injury.Must be legal drinking age or older.Education and Experience:
Completion of mixology, bar-keeping, or other related training preferred.Advanced bartending skills and abilitiesMinimum of one year related experience.Step into a world of timeless sophistication at The Wiseguy Lounge — where the spirit of the roaring 1920s meets modern craft. Voted one of the top bourbon bars in America by The Bourbon Review, we offer award-winning cocktails, a rotating selection of craft beers, and an exclusive collection of elite bourbons. Join our team and be part of a place where history, flavor, and unforgettable experiences come together.
Requirements:Provide the best and highest quality craft cocktails and drinks to guests. Demonstrate extensive knowledge of bourbon and assist customers in making selections.Deliver the highest level of customer service to every guest, including greeting/thanking guests, engaging with guests, and building rapport.Continuously train, learn, and gather knowledge about the alcohol industry.Maintains the bar: keeps the bar clean and organized throughout the shift.Ensures that fruit and other garnishes are prepared ahead of the opening.Attractively displays glasses and liquor bottles.Ensures that customers are of legal drinking age.Uses proper judgment and, when necessary, refuses service to patrons who are intoxicated or disruptive.Address escalations promptly and appropriately to the Head Bartender and Bar Manager.Submits orders or creates requisition forms for liquor, beer, and other bar-related supplies.TIPS Certified or SERVSafe in Safe Service of Alcohol within 30 days of employment.Handle cash and credit transactions accurately and efficiently.Collaborate with the team to ensure smooth and efficient bar operations.Follow all health and sanitation practices, as well as all safety procedures and protocols.Capability to open and close the store while monitoring guests and ensuring safe practices.Ability to work flexible hours, including weekends and late-night availability.Qualifications:
Proven experience as a Bartender in a fast-paced environment.Superior craft cocktail-making skills.Extensive knowledge of bourbon and ability to educate customers about different selections.Completion of mixology, bar-keeping, or other related training preferred.Advanced bartending skills and abilities.Minimum of one year related experience.Physical Qualifications:
Prolonged periods standing and preparing drinks.Ability to complete orders quickly and accurately.Must be able to lift to 50 pounds following proper techniques preventing injury.Must be legal drinking age or older.Goodfellas Pizzeria is known for serving authentic New York-style pizza in a fun, fast-paced environment. We take pride in using the highest quality ingredients and delivering exceptional guest service. We value our employees and offer comprehensive training, flexible hours, and career development. If you're enthusiastic about guest service, thrive in a leadership role, and enjoy working in a dynamic, high-energy environment, we’d love to have you on our team.
Requirements:Lead, train, and motivate a team to ensure efficient operations during your shift.Uphold Goodfellas' standards for food quality, customer service, and cleanliness.Manage daily operations and support opening and closing tasks.Foster a positive work environment and resolve any guest service issues.Manage inventory and supplies to ensure the restaurant is always prepared for service.Ensure all staff members are following safety and sanitation guidelines.Qualifications:
Experience: A proven track record of effectively leading and training a team in a restaurant setting.Guest Service: A passion for providing exceptional service with a positive attitude.Work Ethic: Strong work ethic, organization, and ability to handle high-volume shifts.Availability: Weekend and late-night availability is required.Flexibility: Must be able to handle the demands of a fast-paced environment.Step into a world of timeless sophistication at The Wiseguy Lounge — where the spirit of the roaring 1920s meets modern craft. Voted one of the top bourbon bars in America by The Bourbon Review, we offer award-winning cocktails, a rotating selection of craft beers, and an exclusive collection of elite bourbons. Join our team and be part of a place where history, flavor, and unforgettable experiences come together.
Requirements:Key Responsibilities:
Provide the best and highest quality craft cocktails and drinks to guests. Demonstrate extensive knowledge of bourbon and assist customers in making selections.Deliver the highest level of customer service to every guest, including greeting/thanking guests, engaging with guests, and building rapport.Continuously train, learn, and gather knowledge about the alcohol industry.Maintains the bar: keeps the bar clean and organized throughout the shift.Ensures that fruit and other garnishes are prepared ahead of the opening.Attractively displays glasses and liquor bottles.Ensures that customers are of legal drinking age.Uses proper judgment and, when necessary, refuses service to patrons who are intoxicated or disruptive.Address escalations promptly and appropriately to the Head Bartender and Bar Manager.Submits orders or creates requisition forms for liquor, beer, and other bar-related supplies.TIPS Certified or SERVSafe in Safe Service of Alcohol within 30 days of employment.Handle cash and credit transactions accurately and efficiently.Collaborate with the team to ensure smooth and efficient bar operations.Follow all health and sanitation practices, as well as all safety procedures and protocols.Capability to open and close the store while monitoring guests and ensuring safe practices.Ability to work flexible hours, including weekends and late-night availability.Education and Experience:
Proven experience as a Bartender in a fast-paced environment.Superior craft cocktail-making skills.Extensive knowledge of bourbon and ability to educate customers about different selections.Completion of mixology, barkeeping, or other related training preferred.Advanced bartending skills and abilities.Minimum of one year related experience.Physical Requirements:
Prolonged periods standing and preparing drinks.Ability to complete orders quickly and accurately.Must be able to lift to 50 pounds following proper techniques preventing injury.Must be legal drinking age or older.