Java House Jobs in Usa

DIN TAI FUNG RESTAURANTS

JOB PURPOSE:

As General Manager, you’re the co-captain of the restaurant, partnering with the Executive Kitchen Manager to keep everything running at the top of its game. You own the front-of-house, champion service excellence, manage inventory and costs, and plan labor. With a sharp eye on team development, financial performance, and smooth operations, you help shape the culture and drive success every single shift.

WHY DIN TAI FUNG?

Din Tai Fung (DTF) is a globally celebrated, family-owned restaurant brand founded in 1972 and internationally renowned for its iconic Xiao Long Bao. What started as a small family business has grown into one of the most recognized restaurant brands in the world, with more than 165 locations across 13 countries and a reputation for extraordinary quality, precision, and hospitality.

Our Manhattan location represents an exciting chapter in our growth in New York, bringing the DTF experience to one of the most dynamic and competitive restaurant markets in the world. This restaurant operates at a high level of volume and precision, where strong leadership, operational excellence, and teamwork are essential to delivering the exceptional guest experience we’re known for globally. Read our Wall Street Journal article - America’s Most Successful Restaurant Chain Feeds a Dumpling Frenzy

As a General Manager in Manhattan, you’ll lead a fast-paced, high-performing restaurant while developing a team that takes pride in delivering an outstanding dining experience every day.

LOCATION: 1633 Broadway, New York, NY 10022

SALARY RANGE FOR GENERAL MANAGER: $185,000 - $220,000 annual base salary, plus eligibility for the annual incentive plan based on individual and company performance.

The base salary or hourly wage range for this role will vary based on multiple factors, including but not limited to prior experience, relevant expertise, current business needs, and market factors. Range is not inclusive of potential bonus or benefits. Your Talent Acquisition Partner can share more information about the salary range and other factors during the hiring process.

BENEFITS AND PERKS:

• Competitive Pay & Benefits
• Employer Contribution for individuals and eligible dependents' medical insurance
• Dental, Vision, and Life Insurance
• Health Savings Account (HSA)
• Commuter Spending Accounts
• 401(k) Plan with company match
• Employee Assistance Program
• Discounts through BenefitHub
• Employee Meal Discounts
• Paid Time Off (PTO) to support work-life balance (accrued based on length of service)
• Paid Sick Leave (PSL) to care for your health or loved ones
• Quarterly Wellness Days - extra time off to recharge every season
• Car Allowance
• Bonus Eligible
• Opportunities for growth; we love promoting within!

JOB RESPONSIBILITIES:

• Oversees all front-of-house operations to ensure service excellence, brand standards, and consistent daily execution.
• Leads by example, fostering a positive, professional culture through hiring, training, coaching, and motivating staff to meet company goals.
• Sets and communicates performance expectations, holds team members accountable, aligns staff with business strategies, and maintains transparent communication with leadership.
• Manages budgets and financial reports, monitors profitability, ensures accounting compliance, and drives sales and profit-improvement initiatives.
• Creates effective schedules that meet business and labor needs, ensures proper staffing levels, and builds a strong leadership pipeline.
• Manages inventory, ordering, and vendor relationships to ensure efficiency, quality, and operational support.

JOB REQUIREMENTS FOR GENERAL MANAGER:

• 3+ years of management experience in a high-volume, full-service restaurant.
• Strong knowledge of brand standards, steps of service, and front of house operations.
• Proven leadership skills with experience hiring, training, and developing service-driven teams.
• Ability to manage budgets and interpret financial statements (e.g., labor cost, P&L).
• Effective communication and organizational skills, with the ability to collaborate cross-functionally.
• Ability to stand for long periods of time.
• Ability to lift 20+ lbs.
• Comfortable with being exposed to hot and cold temperatures.

PREFERRED QUALIFICATIONS:

• Bachelor's degree or equivalent in Business, Hospitality, or related field.

NOTE: This job description in no way states or implies that these are the only duties to be performed by the employee occupying the position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Applicant must be 18 years of age or older and able to provide documentation to work in the United States legally

Equal Opportunity Employer:

Din Tai Fung North America is an Equal Employment Opportunity Employer. We are committed to creating an inclusive environment and welcome all qualified applicants, regardless of race, color, religion, sex, gender identity, sexual orientation, national origin, age, disability, or any other protected status, in accordance with applicable federal, state/provincial, and local laws.

U.S. Employment Eligibility:

In the United States, Din Tai Fung North America participates in E-Verify to confirm work authorization for all new hires. To learn more, please visit:

Club Overview

Bent Creek Country Club is a member-owned, full-service, family-focused private club located in the suburbs of Lancaster County. Known for its understated elegance and welcoming culture, Bent Creek offers a premier golf and lifestyle experience to its membership.

The Club’s 18-hole championship golf course was originally designed by acclaimed architect Jay Morrish, Golf Course Architect of the Year in 1991, and is the only Northeastern course he designed. In 2025, the course was thoughtfully reimagined by Andrew Green, further elevating playability and conditioning. Beyond golf, the Club features year-round racquets and fitness amenities, a refreshed pool complex, diverse dining venues ranging from the Tavern at the Turn to elegant indoor and terrace settings, and versatile private event spaces. Over $15 million in recent capital enhancements underscore the Club’s commitment to excellence.

Position Overview

The Director of Food & Beverage is responsible for the strategic leadership, management, and execution of all food and beverage operations across the Club’s dining outlets, bars, Aquatics Complex, and private event spaces. This role provides oversight of the entire Front-of-House service operation and works in close partnership with the Executive Chef and culinary team to deliver exceptional dining and event experiences that reflect the Club’s culture and service standards.

This is a highly visible and member-facing leadership position responsible for maintaining Bent Creek’s reputation for hospitality excellence while ensuring operational efficiency, financial performance, and a culture of service. The Director will lead and develop the service team, create and implement training programs, drive member programming and event engagement, and ensure that the Club’s dining offerings consistently exceed member expectations.

Reports To: Assistant General Manager

Supervises: Banquet Sales Manager, Events Manager, Bar Manager, All Front-of-House Service Staff

Experience and Qualifications

• 5 to 7 years of progressive leadership experience in a private, member-owned club or comparable premier hospitality environment preferred
• Demonstrated success managing multiple dining outlets, banquet operations, and member or guest-facing service teams
• Proven ability to lead, motivate, and develop teams while fostering a positive and service-focused culture
• Strong understanding of food and beverage financial management, including budgeting, cost controls, labor management, and revenue generation
• Experience developing and promoting dining programs, club events, and member engagement initiatives
• Proficiency with Microsoft Office Suite and point-of-sale systems
• Excellent communication, interpersonal, and leadership skills with a professional presence
• Ability to work a flexible schedule including evenings, weekends, and holidays

Essential Responsibilities

Food & Beverage Operations and Member Experience

• Oversee the daily FOH operations of all dining outlets, bars, and food and beverage service areas across the Club
• Maintain a strong and visible presence in dining venues to ensure a high level of member engagement and service quality
• Ensure consistent service standards across dining outlets and private events
• Collaborate with the Executive Chef and culinary team to ensure menus, presentation, service standards, and dining concepts align with member expectations and continue to evolve with member preferences.
• Monitor and respond to member feedback to continually enhance the dining experience

Leadership and Team Development

• Recruit, train, supervise, and evaluate all Front-of-House food and beverage service staff
• Develop training programs and service standards that promote professionalism, consistency, and hospitality excellence
• Conduct regular team meetings and daily lineups to ensure staff are informed, prepared, and aligned with service expectations
• Foster a positive workplace culture focused on teamwork, accountability, and professional development

Financial Management and Administration

• Assist in the preparation and management of the annual food and beverage budget in collaboration with Club leadership
• Monitor departmental financial performance including revenue, cost of goods, payroll, and labor; participate in month-end financial processes and ongoing operational review of departmental performance
• Oversee scheduling, payroll processes, and time management systems to ensure accuracy and efficiency
• Manage vendor relationships and ensure proper procurement processes are followed
• Oversee liquor, beer, and wine inventory management including purchasing procedures, storage standards, monthly inventory counts, and variance controls to ensure accuracy, accountability, and cost control
• Maintain full compliance with responsible alcohol management practices approved by the Pennsylvania Liquor Control Board (PLCB)

Programming, Events, and Club Engagement

• Partner with Club leadership and committees to develop engaging dining programs and member events
• Oversee the service components of private events, banquets, and Club functions to ensure seamless execution
• Collaborate with the culinary team to introduce innovative dining concepts and seasonal programming
• Attend and participate in department head meetings, committee meetings, and strategic planning discussions

Benefits and Professional Development

Bent Creek Country Club offers a comprehensive benefits package, including medical, dental, life, and disability insurance; paid time off; and participation in the Club’s 401(k) plan.

The Club supports professional development and continuing education, including association membership and industry engagement opportunities.

Compensation

Salary is open and commensurate with qualifications and experience. The club offers an excellent bonus and benefits package, including association membership.

Sugar Hollow Café & Riverside BBQ

 Job Title: Manager & Head Chef

Job Description

The Head Chef of the Sugar Hollow Café and Sugar Hollow Riverside BBQ is responsible for overseeing the daily operations of both the Café and BBQ operations, as well as coordinating food service for events at Sugar Hollow Retreat. This individual will ensure the highest level of customer service, quality food preparation, and efficient operations within the kitchen, restaurant, food truck, and venue operations.

Responsibilities:

·      Plan, organize, and supervise all aspects of the kitchen's day-to-day operations, ensuring compliance with health and safety regulations.

·      Develop and maintain standardized recipes, menus, and product purchasing procedures while considering customer preferences, dietary restrictions, and seasonal availability.

·      Oversee and execute food preparation, quality control, presentation, and portion sizes to maintain high standards.

·      Train and mentor kitchen staff, promoting teamwork, professional growth, and culinary excellence.

·      Monitor inventory levels, order supplies, and maintain effective cost control measures.

·      Collaborate with front of house and other departments to ensure smooth coordination of food service operations.

·      Develop and maintain relationships with suppliers, negotiating favorable pricing and ensuring timely delivery of products.

·      Continuously evaluate and update product offerings to meet customer demands and preferences.

·      Collaborate with Hospitality Coordinator/front of house to execute successful events at Sugar Hollow Retreat.

·      Coordinate with the kitchen team to ensure efficient and high-quality execution of event menus.

·      Assist Hospitality Coordinator/front of house in the preparation of event proposals, contracts, and budgets by providing accurate information on available services, facilities, and pricing.

·      Communicate all relevant event details to the operational teams to ensure a smooth event setup and execution.

·      Other duties as assigned

=Knowledge, Skills and Abilities:

·      Previous experience in a similar position or relevant culinary management roles.

·      Proven leadership skills with the ability to motivate and develop a team.

·      Strong knowledge of food safety, sanitation regulations, and culinary techniques.

·      Excellent organizational and time management skills with the ability to manage multiple tasks simultaneously.

·      Exceptional customer service and communication skills, both verbal and written.

·      Ability to work flexible hours, including weekends and evenings, based on business needs.

·      Proficiency in computer applications and POS systems.

·      Understanding of event planning and coordination is highly desirable.

About Hoover CC:

Hoover Country Club is a private, member-owned and operated club established in 1959. The club was originally named Green Valley Country Club but was renamed Hoover Country Club in 2006 in honor of founder William Henry Hoover Sr. From 1972–1982 Green Valley CC hosted the LPGA Tour’s Birmingham Classic. Today, Hoover Country Club is known for having one of the strongest competitive golf memberships in the State of Alabama, with current and former members winning national championships, PGA Tour events, and numerous Alabama State Golf Association titles.

Hoover Country Club currently serves approximately 900 total members and features two main dining outlets, an active aquatics facility during the summer season, and hosts more than 100 member events annually. The club prides itself on delivering a welcoming, family-oriented environment while maintaining a high level of service and hospitality.

Position is supervised by:

General Manger

Position Concept:

The Director of Clubhouse Operations is responsible for exceeding expectations for members and guests throughout the clubhouse and aquatics areas. This position oversees daily operations of the clubhouse team including front-of-house dining, aquatics, and housekeeping. The role focuses on developing a professional service culture, supporting strong member engagement, and maintaining financial responsibility while highlighting the amenities and programming at Hoover Country Club.

Specific Responsibilities:

Ø Manages long-range staffing needs of the front-of-house, aquatics, and housekeeping teams

Ø Oversees the overall operation of the clubhouse and pool at the direction of the membership’s House Committee

Ø Ensures effective onboarding and training for all new team members

Ø Implements team development and training activities for clubhouse staff

Ø Maintains a visible presence in dining outlets to monitor and enhance the member dining experience

Ø Plans and coordinates member engagement events and social programming

Ø Maintains presence at major member events and club banquets

Ø Works with department heads to ensure events are both operationally and financially successful

Ø Works directly with the Executive Chef and culinary team to manage all food and beverage experiences

Ø Maintains appearance and cleanliness of the clubhouse and aquatics areas

Ø Implements and enforces policies and procedures for clubhouse and aquatics operations

Ø Follows standard human resource practices including job descriptions, performance reviews, and staff development

Ø Manages financial performance of the clubhouse operation and reports monthly to the Finance Committee

Ø Develops procedures for revenue generation and cost controls

Ø Assists in developing annual budgets for clubhouse operations

Ø Works with the Executive Chef to maintain effective cleaning and sanitation processes within the culinary operation

Ø Assumes responsibility for the clubhouse operation in the absence of the General Manager

Knowledge, Skills, and Traits:

Ø Ability to seek out new and innovative ways to meet and respond to the needs of an evolving and diverse membership

Ø Ability to interact positively with supervisors, management, coworkers, members, and guests while promoting teamwork

Ø Strong leadership skills with a focus on team development and service culture

Ø Ability to work consistently and professionally while treating all members with respect

Ø Strong organizational and communication skills

Ø Computer and hospitality software proficiency

Compensation and Benefits:

Salary:

Ø $100,000 – $110,000 per year

Benefits:

Ø Health insurance

Ø Dental insurance

Ø Vision insurance

Ø SIMPLE IRA

Ø Short and long-term disability

Restaurant Manager for Vandelay Hospitality Group

About Vandelay Hospitality Group

For over a decade, Vandelay Hospitality Group has defined what it means to deliver iconic, enduring hospitality experiences. With a growing portfolio that includes concepts like Hudson House, Drake’s Hollywood, and D.L. Mack’s, we are driven by a passion for craftsmanship, connection, and the pursuit of excellence.

Every Vandelay concept celebrates the spirit of American dining through timeless spaces, genuine warmth, and an uncompromising commitment to quality that leaves a lasting impression on every guest who walks through our doors.

What truly distinguishes Vandelay is our commitment to growth; for our company and for our people. As we expand into new markets nationwide, we continue building meaningful pathways for development at every level. Managers receive the tools, mentorship, and visibility needed to grow their careers within an organization that values initiative, performance, and a true passion for the craft of hospitality.

About the Opportunity

As a Manager with Vandelay Hospitality Group, you’ll play a key role in bringing our vision to life each day. This role is more than overseeing operations; it’s an opportunity to model our culture, support excellence on every shift, and contribute to experiences that define modern hospitality. You’ll lead by example with purpose and authenticity, support a high-performing team, and ensure our daily operations run smoothly, efficiently, and in alignment with the elevated standards that set Vandelay apart.

Core Responsibilities

• Support the General Manager in leading, coaching, and developing a high-performing team that embodies Vandelay’s culture and hospitality standards.
• Lead daily floor operations with confidence and professionalism, ensuring seamless service and a consistently elevated guest experience.
• Model warm, polished hospitality and empower team members to create memorable moments for guests.
• Respond to guest concerns with professionalism and a solutions-focused mindset, turning challenges into opportunities to exceed expectations.
• Assist with training, onboarding, and continuous development of team members, ensuring strong performance and adherence to VHG standards.
• Help oversee scheduling, shift planning, and labor management to balance business needs with staffing efficiency.
• Maintain vibrant floor presence by supporting service teams, reinforcing standards, and ensuring exceptional pacing, execution, and communication.
• Support the monitoring and achievement of key financial metrics, including labor, inventory, COGS, and operational efficiencies.
• Uphold food safety, sanitation, and cleanliness standards across all areas of the restaurant.
• Partner with culinary leadership to ensure menu execution, product quality, and presentation meet Vandelay expectations.
• Ensure compliance with company policies and all local, state, and federal regulations.
• Assist with inventory management, purchasing, and proper storage and rotation of products to ensure quality and cost control.
• Help maintain the physical and aesthetic upkeep of the restaurant, ensuring a polished and inviting environment for guests and team members.
• Lead pre-shift meetings and support communication between front-of-house, back-of-house, and leadership teams.
• Use guest feedback and real-time observations to drive continuous improvement in service, hospitality, and operational flow.
• Uphold disciplinary protocols with fairness and consistency, supporting a culture of accountability and growth.

Requirements

• High school diploma or GED required; Bachelor's Degree in Restaurant / Hospitality Management or similar field of study strongly preferred
• 2+ years of full-service restaurant experience preferred, but not required
• Ability to work a flexible schedule including evenings, weekends and holidays
• Trustworthy, detail-obsessed and open to constructive feedback
• Exceptional communication skills both written and verbal
• Desire and natural ability to with our engage guests, exuding an infectious commitment to guest service at all times

Perks

• Medical, Dental and Vision benefits available
• Paid Time Off
• Dining discounts at all Vandelay Hospitality Group concepts
• Professional development and career growth
• Robust Manager in Training program
• All Vandelay Hospitality Group restaurants are closed on Thanksgiving, Christmas and the 4th of July so our team can celebrate with their friends and family
• A collaborative, uplifting culture where we take care of our guests by taking care of our people first

Physical Requirements

• Ability to lift up to 50 pounds
• Ability to work standing and walking for extended periods of time

If you’re a passionate leader who thrives in a fast-paced environment and is eager to grow with a company that values hospitality and teamwork, we’d love to hear from you!

Vandelay Hospitality Group provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, genetics, or any other federal/state protected category.

• Create, monitor, and forecast daily and monthly departmental profit and loss reports.
• Monitor service abilities to ensure all executed guest service falls within established standards.
• Develop and maintain menu concepts. Develops restaurant design.
• Taste food samples.
• Direct, motivate, and provide on-going support to both front of the house and back of the house managers.
• Investigate complaints relative to faulty cooking or quality of ingredients.
• Ability to make product and equipment purchasing decisions that benefit the hotel.
• Interact with Warehouse Operations and Purchasing Director.
• Initiate projects to improve productivity or efficiency for front or back of house staff.
  
  

• Must be at least 21 years of age.
• Two (2) years of prior experience in a supervisory (or higher) role in food and beverage operations preferrd.
• Must have thorough knowledge of service standards, beverage products, preparations, and presentation.
• Must have excellent customer service and communication skills.
• Experience with Microsoft Office products preferred.
• Extended periods of standing and walking, circulating through the operations required.
• Must be able to obtain/maintain any necessary licenses and/or certifications.
  
  

Theory is a continually expanding, international, omnichannel phenomenon. From the product to the people, Theory is a company built on integrity and excellence. We believe that the exceptional store experience and customer service made possible by our dynamic retail teams empower every aspect of our business and its future success. We look forward to receiving your resume.

A Support Associate works within the store team to help achieve store sales and inventory goals. The Support Associate partners with the management and sales team to ensure a seamless flow between front and back of house. This role should be well versed in standard operating procedures and provide customers with utmost customer service.

Business Leader

● Demonstrate excellent knowledge of the product to support the brand goals

● Understand company tools, incentives & strategies to support meeting store sales goals

● Maintain all-areas back of house including stock organization, shipping/receiving, and supply orders per policy and procedure.

● Efficiently execute register functions and inventory transactions.

People Leader

● Ensure effective communication between all team members

● Supports ways to keep the team motivated and engaged

● Contribute new & innovative ideas to support meeting business goals

● Participate in all training and development meetings.

Operations Leader:

● Ensure all functions of the store are maintained to support a superior shopping-experiences

● Assist in all areas of stock, shipping, receiving protocols/policies, procedures and all related processes inclusive of paperwork

● Support in areas of risk management, physical security, store cash control and inventory control.

● Participate in physical store inventories.

● Identify product concerns and communicate inventory needs to support the business goals

● Comply with all point of sale register policy and procedures

Customer Focus:

● Support building meaningful relationships with clients through strong-interpersonal skills both in store and over the phone.

● Collaborate with all team members to support a superior shopping experience

● Ensure client needs are quickly and effectively met for overall customer satisfaction

● Uphold merchandise standards and maintain visual directive.

● Be present on and off the floor as a Theory Brand Ambassador

The Essentials

● 1+ years’ prior work experience in a client-centric, sales, support, or back of house environment.

● Dynamic interpersonal and communication skills, both verbal and written

● Independent work ethic, time management skills

● Computer skills to operate point of sale system, experiences with teamwork is a plus

As an Equal Opportunity Employer, Fast Retailing does not discriminate against applicants or employees because of race, color, creed, religion, sex, national origin, veteran status, disability, age, citizenship, marital or domestic/civil partnership status, sexual orientation, gender identity or expression or because of any other status or condition protected by applicable federal, state or local law.

Ensure your Theory job offer is legitimate and don’t fall victim to fraud. Theory never seeks payment from job applicants. Feel free to ask your recruiter for a phone call or other type of communication for an interview and ensure your communication is coming from a Theory or sister company email address. For added security, where possible, apply directly through our job posting.