Jobs at Link Restaurant Group

Manages daily front-of-house restaurant operations under the General Manager, ensuring high standards for food, beverage, service, safety, sanitation, and guest satisfaction. Responsibilities include staffing, training, scheduling, service evaluation, guest relations, inventory support, cost and maintenance assistance, and employee development. The role requires strong hospitality, communication, organization, problem-solving, delegation, and conflict-management skills, along with at least one year of casual or fine-dining experience preferred.

Manages front-of-house restaurant operations under the General Manager, ensuring high standards for food, beverage, service, safety, sanitation, and guest experience. Responsibilities include supervising, scheduling, training, and developing staff; handling guest feedback; conducting service audits; assisting with inventory and costs; and maintaining operational consistency.

Manages daily front-of-house restaurant operations under the General Manager, ensuring high standards for food, beverage, service, safety, sanitation, and guest experience. Responsibilities include supervising, scheduling, training, and developing staff; handling guest feedback; conducting service audits; assisting with inventory and cost controls; and maintaining operational consistency.

Manages daily restaurant operations under the General Manager, ensuring consistent food, beverage, and service standards. Responsibilities include guest engagement, service quality audits, staff scheduling, hiring, training, development, inventory support, cost control, sanitation, safety, and handling guest feedback. The role requires strong hospitality, communication, organizational, leadership, problem-solving, and wine knowledge skills, along with the ability to work on-site and remain active for extended periods.

Prepares and shucks oysters, sets up and operates kitchen stations, executes recipes, completes mise en place, maintains equipment and station cleanliness, supports deep cleaning, follows food and kitchen safety practices, and collaborates with back-of-house staff. The role requires basic knife skills, sanitation and food safety knowledge, and the ability to stand, bend, move, and lift up to 50 pounds during extended shifts.