Jobs at The Avra Group

The Lounge Maitre D' will greet guests, manage reservations, maintain service flow, and ensure an exceptional welcoming experience in a high-end cocktail lounge.

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 will oversee dining operations, manage staff, ensure service standards, address guest concerns, and collaborate with the kitchen for smooth 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 Garde Manger is responsible for preparing cold dishes, ensuring food safety and proper presentation, managing inventory, and collaborating with kitchen staff.

The Talent Acquisition Specialist manages the full recruitment lifecycle, sourcing and hiring candidates for restaurant roles while collaborating with leadership and HR teams to fulfill staffing needs.

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

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

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 Staff Accountant will perform reconciliations, manage inventory reports, generate financial reports, and prepare tax returns while ensuring accuracy and organization in the restaurant accounting sector.

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

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

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.

The Corporate Controller leads accounting operations for a multi-unit restaurant organization, overseeing financial reporting, cash management, and internal controls while managing a team and supporting executive decision-making.

The FOH Manager oversees dining operations, manages staff training and schedules, ensures customer satisfaction, and collaborates with kitchen staff to maintain service efficiency.

The Events Manager is responsible for developing sales strategies, managing client relationships, and analyzing sales performance to enhance event offerings and drive revenue.