Jobs at Flight Club

Leads front-of-house restaurant and entertainment operations during assigned shifts, ensuring consistent food, beverage, hospitality, and service standards. Coaches and develops team members, manages scheduling and inventory costs with the General Manager, supports operational strategy, and drives an exceptional guest experience. Requires hospitality or customer service experience, food, alcohol, and allergen certifications, weekend and holiday availability, physical stamina, and legal U.S. work authorization.

Drive revenue by managing medium-to-large accounts, converting high-volume inbound leads, building relationships with event planners and corporate clients, hosting open houses, overseeing contracted sales details, using CRM and sales analytics to track performance, and attending industry events to grow bookings and referrals.

The Account Executive drives revenue by selling Flight Club experiences to clients, managing inbound leads, upselling, and maintaining client relationships while using CRM tools effectively.

Support management by supervising back-of-house operations during a 6-month training program. Ensure service standards, health and safety compliance, complete daily tasks, train team members, build team rapport, and assist with shift orchestration while coached by senior management. Cannot close kitchen alone, handle cash, or discipline staff without manager present.

Front of House Manager leads restaurant and hospitality operations during assigned shifts, ensuring consistent food, beverage, service, and guest experience standards. The role coaches and develops team members, manages scheduling and inventory costs with the General Manager, supports operational strategy, and maintains a positive, fair, and adaptable leadership environment. Weekend, holiday, and varied-shift availability is required, along with hospitality experience, required certifications, communication skills, and physical ability to stand, walk, and lift over 50 pounds.

Lead front-of-house shifts to deliver consistent high-quality food, beverage, and guest service. Coach and develop staff, manage scheduling, inventory and costs, execute operational standards, and work with the General Manager to meet operational goals and ensure a positive team culture.

Lead front-of-house operations and shifts to deliver high-quality food, beverage, and hospitality service. Coach and develop staff, manage scheduling and inventory, enforce standards and certifications, and partner with the GM to meet operational goals and guest experience targets.

Lead front-of-house operations and shifts to deliver high-quality food, beverage, and guest experiences. Coach and develop staff, manage scheduling and inventory costs with the GM, enforce standards and certifications, and adapt operations to meet service and operational goals.

Coordinate and support interior design and refurbishment projects for hospitality venues, handling procurement, FF&E specifications, graphic work, site installations, Matterport capture, and outdoor/planting design while assisting the Design Manager and promoting sustainable sourcing.

The Front of House Manager helps lead the team in delivering exceptional service, ensuring operational goals are met, and fostering a positive culture. Responsibilities include coaching staff, managing costs, and enhancing guest experiences.