Jobs at The Avra Group

Perform daily cash, credit card, and third-party payment reconciliations; maintain bank and inventory reconciliations; generate weekly financial and sales reports; analyze the general ledger and post journal entries; prepare month-end close workpapers; file sales and commercial rent tax returns; support ad-hoc projects and collaborate with team members.

The Maitre'd will oversee guest service, coordinate dining room flow, manage reservations, handle guest complaints, and train staff.

The Garde Manger is responsible for preparing cold dishes, maintaining food safety, managing inventory, and collaborating with kitchen staff to ensure quality presentation of food.

The FOH Manager oversees dining operations, manages staff, ensures high service standards, and collaborates with kitchen staff to optimize guest experiences in a restaurant setting.

The Garde Manger prepares cold dishes, ensures food safety, manages inventory, and collaborates with the kitchen team to deliver high-quality presentations.

Oversee front of house operations, manage staff, ensure high service standards, address guest concerns, and perform administrative tasks.

The FOH Manager will oversee dining operations, manage staff, ensure service standards, address guest concerns, and collaborate with the kitchen for smooth service.

The FOH Manager will oversee front-of-house operations in a restaurant, manage staff, ensure customer satisfaction, and maintain service standards.

The Garde Manger prepares cold dishes, ensures food safety, manages inventory, and collaborates with kitchen staff for efficient service.

The Maitre'd oversees guest services and dining experiences, manages the dining room flow, coordinates with staff, and resolves guest issues while maintaining professionalism.

The FOH Manager oversees daily operations, supervises staff, ensures guest satisfaction, handles hiring and training, and maintains venue organization.

The Front of House Manager oversees dining operations, manages staff, ensures customer service excellence, and collaborates with kitchen staff for smooth service.

The Garde Manger is responsible for preparing cold dishes, ensuring food safety and proper presentation, managing inventory, and collaborating with kitchen staff.

The Events Administrator manages event documentation and coordination, supports event managers, communicates with clients, and assists with financial tracking. They ensure organizational accuracy and logistics for multiple events in a fast-paced hospitality environment.

Oversee nightly front-of-house operations to deliver polished guest service, manage reservations and capacity, supervise and train staff, coordinate with security and bar team, enforce responsible alcohol service, control costs and inventory, maintain venue ambiance and safety, and complete nightly and incident reports.