Upscale Jobs in Usa

Restaurant Manager (PM)

Salary: $80,000–$85,000

Location: NYC

Benefits & Perks: Health, Dental, Vision, Paid Time Off, 401(k), Commuter Benefits, Dining Discounts

An ultra-luxury client is seeking a polished and experienced Restaurant Manager (PM) to lead evening operations at their upscale Italian restaurant. This role oversees service in the restaurant, lounge, terraces, and private club, ensuring exceptional guest experiences and smooth daily close.

Key Responsibilities:

• Lead and close evening service across all dining outlets
• Train, schedule, and mentor front-of-house staff
• Maintain service standards and handle guest feedback professionally
• Coordinate with kitchen on guest preferences and special requests
• Assist with scheduling, payroll, reporting, and inventory
• Support implementation of new menus, events, and seasonal offerings
• Uphold brand standards and grooming guidelines
• Foster a positive, motivated, and guest-focused team environment

Qualifications:

• 2+ years in a luxury hospitality or fine dining setting
• Strong knowledge of food, wine, and spirits
• Professional communication skills; detail-oriented
• Evening/weekend availability (3 PM–1 AM)
• NYC Food Handler's Certificate, TIPS, and ServSafe preferred

Company Description

The Omni Las Colinas Hotel, situated in the heart of Las Colinas’ Urban Center, offers a dynamic oasis for guests, catering to both business and leisure travelers. Adjacent to Irving’s premier entertainment complex, the Toyota Music Factory, guests can enjoy live music, festivals, and over 20 dining options. The hotel features 421 luxurious guest rooms and suites with picturesque views of Dallas’ skyline, Williams Square, or Lake Carolyn. With over 50,000 square feet of event spaces, the hotel is an exceptional venue for conferences, social functions, and gatherings. The Omni Las Colinas Hotel combines urban luxury with vibrant entertainment and business-friendly amenities.

Role Description

This is a full-time, on-site role for a Director of Loss Prevention at the Omni Las Colinas Hotel, located in Irving, TX. The Director of Loss Prevention will oversee and manage all aspects of the hotel’s safety, security, and loss prevention programs. Daily responsibilities include hands on supervision of security operations, implementing and maintaining physical security measures, and creating training programs to ensure staff compliance with safety protocols. The role involves investigating security incidents, collaborating with the management team, and maintaining a safe and welcoming environment for guests and employees.

Qualifications

• Relevant certifications in safety or security management are an advantage.
• Experience in Security Management and Security Operations, including implementing and leading safety policies and procedures.
• Strong background in implementing Training programs related to safety and security protocols.
• Excellent leadership, communication, and problem-solving skills.
• Ability to work in a fast-paced environment and respond effectively to emergencies.
• Prior hospitality industry experience 2+ years is preferred in Management role.
• Experience in Loss Prevention in an upscale establishment preferred. 
• Experience with and familiarity with OSHA standards required
• Must have knowledge and experience with Microsoft Word, Excel, Outlook and PowerPoint.

Nail Technician – The Spa at Fearrington

Join the talented team at The Spa at Fearrington, part of The Fearrington House Inn, one of America’s premier small luxury hotels just minutes from Chapel Hill, NC. Our spa is known for exceptional service, peaceful surroundings, and a warm, professional team who take pride in creating memorable experiences for every guest.

We are seeking a licensed Nail Technician who is passionate about their craft, committed to excellence, and excited to work in a refined, supportive environment. This role reports directly to the Spa Manager and requires weekend availability.

Why You’ll Love Working at The Spa at Fearrington

• Work in a serene, upscale spa environment within a prestigious Relais & Châteaux property

• Be part of a team that values professionalism, artistry, and genuine hospitality

• Enjoy a steady flow of clientele drawn to our destination spa

• Benefit from retail commission opportunities and strong product support

• Become part of a community known for kindness, collaboration, and attention to detail

Responsibilities

• Deliver an exceptional, welcoming experience to every guest

• Maintain strong guest relationships and encourage repeat visits

• Prepare and maintain products, tools, and treatment spaces to luxury standards

• Recommend and sell spa retail products confidently and knowledgeably

• Stay informed on all spa services and be able to describe treatments to guests

• Uphold the highest standards of cleanliness, sanitation, and presentation

• Show excellent time-management skills and the ability to stay calm under pressure

• Support management and fellow team members as needed

• Attend all required departmental, spa, and property meetings and trainings

Qualifications

• Current licenses and certifications required by the North Carolina State Board

• Ability to take direction and work harmoniously within a team

• Strong communication skills and a warm, professional demeanor

• A passion for service and a commitment to delivering high-quality treatments

If you’re looking for a beautiful workplace, a supportive team, and the opportunity to work in a highly respected luxury spa, we would love to hear from you. Apply today and become part of the Fearrington experience.

Job Summary

The Sommelier is responsible for creating a comfortable yet upscale experience for guests of Triple Creek Ranch.  This position is responsible for all aspects of wine and beverage service in the dining room including ambiance, cocktail/beer/wine/non-alcoholic beverage service, as well as food service under the direction of the Beverage Manager.

Minimum Required Qualifications

The person in this position needs to:

• Constantly move about the dining room.
• Frequently use hands to open and pour wine.
• Occasionally use cleaning equipment to wipe, scrub and polish.
• Frequently ascend and descend stairs when moving between the dining room and the rooftop lounge or storage areas on the main floor.
• Occasionally positions self to reach items in lower cabinets, on lower shelves and in beverage closet.
• Frequently communicates with guests regarding wine and other beverage selections and other ranch information, guest requests or concerns to the Beverage Manager, Dining Room Manager, or other appropriate departments.
• Frequently lift and carry boxes, equipment and other items weighing upwards of 60 lbs. Occasionally lift and carry boxes, equipment and other items weighing upwards of 75 lbs. 
• Must possess an alcohol server certification valid in the state of MT, or obtain one within 60 days of hire.
• Minimum certification of Introductory Sommelier through the Court of Master Sommeliers or other relevant certification body.  Certified certification preferred.

Essential Functions

• Create a positive and energetic environment that supports the delivery of an exceptional guest experience while upholding the highest level of TCR and Relais & Châteaux standards. 
• Maintain the extraordinary five-star TCR image and resort appearance including all service, cleanliness, and appearance standards.
• Sell wine and spirits and place correct information on guest’s invoices.
• Must adhere to TC Ranch alcohol policy, creating a space where guests can enjoy themselves, but not be overserved.
• Never serve minors alcoholic beverages.
• Approach guests table side and offer services in a polite and open manner.
• Ability to accurately describe, recommend and serve beverages of the world.
• Ability to create wine pairings on the floor and Chef’s Table wine pairing/service.
• Keep a full-time presence on the floor to refill wines and beverages and to answer questions.
• Ability to help service staff take orders and deliver food and deliver beverages as needed.
• Responsible for upkeep of wine lists and identify any mistakes on the list.
• Learn about the various wine, beer and cocktails that are offered.
• Assist Beverage Manager with inventory controls and par levels related to beverages, including but not limited to: beer, spirits, wine and non-alcoholic beverages.
• Assist with beverage training of bartenders and service staff as needed.
• Must be willing and able to serve food in the dining room as needed.
• Must know food items and be able to articulate flavors, types and give detailed descriptions.
• Be aware of guest dietaries and pay special attention to all menu items that could be problematic.
• Report any guest complaints immediately to the manager or lead server in manager’s absence.
• Once Sommelier’s closing and side-work is completed, help with closing duties in back of house.
• Self-motivate to perform cleaning tasks and stay busy once side work is done.
• Assist in cleaning the lodge and lounge during off-season cleanings.
• Always conduct yourself in a professional manner with guests and other employees.
• Uphold five-star Triple Creek Ranch and Relais & Chateaux standards at all times.
• Adhere to company and department dress code.
• Adhere to all federal, state and local alcohol serving laws.
• Follow all safety and food handling procedures properly.
• Perform any other job-related duties as assigned.

Job Classification

• This is an exempt position under the Fair Labor Standards Act (FLSA).

Disclaimer

This job description is not an exhaustive list of all functions that the employee may be required to perform, and the employee may be required to perform additional functions. Additionally, TCR reserves the right to revise this job description at any time. The employee must be able to perform the essential functions of the position satisfactorily and that, if requested, reasonable accommodations may be made to enable employees with disabilities to perform the essential functions of their job, absent undue hardship.

Restaurant Chef

I am hiring on behalf of a well-established hospitality group seeking a Restaurant Chef to lead kitchen operations at a high-volume, upscale dining concept in Naples.

Key Responsibilities

• Lead all back-of-house operations including kitchen management, staffing, and training
• Maintain high standards of food quality, consistency, and presentation
• Manage food cost, purchasing, and inventory controls
• Ensure compliance with health, safety, and sanitation standards
• Collaborate with leadership on menu execution and operational improvements

Requirements

• Proven experience as an Executive Chef, Chef de Cuisine, or Restaurant Chef in an upscale or high-volume restaurant
• Strong leadership and team development skills
• Solid understanding of food cost management and kitchen operations
• Ability to thrive in a fast-paced, guest-focused environment

The Director of Operations will oversee F&B and Rooms Operations for a 99-room hotel. The Department Leaders for Rooms and F&B will report directly to the Director of Operations responsible for maximizing profits, employee engagement and guest satisfaction. 

Key Responsibility

Operational Oversight

• Supervise & manages team members of all day-to-day operations. Has the ability to fully understand all positions well enough to perform all duties in team members’ absence.
• Upholds Ithaka Hospitality Partners standards of excellence throughout all guests’ interactions.

Guest Satisfaction

·      Monitor, observe, and measure guest’s restaurant experience.

·      Ensure guests are satisfied with the food and service. Respond promptly and courteously to any requests and ensure team is trained properly to handle guest requests/issues

·      Works closely with the Rooms Leadership team to train, develop, mentor team members and ensure front office team delivers gracious and thoughtful service.

·      Work closely with the housekeeping and engineering teams on daily operations, defect reduction, preventative maintenance, and quality improvements. 

·      Respond to guest reviews on social media platforms and IHP guest satisfaction surveys. 

Training & Development

·      Ensure execution of daily 'huddles' to keep staff informed of pertinent information.

·      Plan and deliver monthly departmental meetings.

·      Ensure support for supervisors to maintain excellent service and quality standards. Interview, select, train, supervise, counsel, and discipline outlet(s) supervisors and staff.

·      Work in coordination with Ithaka Leadership to create and maintain a written training program and all team members trained through Schoox.

·      Work closely with the team on continuous training through various training sessions.

·      Regularly reviews, evaluates and train on customer satisfaction of the hotel to recommend new operating policies.

Financial Management

·      Review and respond to daily revenue reports, recaps, etc. for the hotel and outlets. 

·      Ensure Forecasts are reviewed, and daily revenue reports are updated with accurate budget and revenue goals.

·      Ensure Outlet Requisitions are submitted within a timely manner as needed for all food items using our in-house ordering systems.

·      Analyze Point of Sale data, departmental budgets, and financial data to ensure we are maximizing sales and profits, understanding food and labor costs.

·      Review daily labor reports to ensure efficient operations without compromising the guest experience. 

·      Work closely with the revenue management team to maximize revenue opportunities for the hotel.

·      Work closely with the General Manager on monthly and annual forecast and budgets.

Menu Development

·      Work in coordination with the Restaurant General Manager, Kitchen Manager and Culinary Creative Director on seasonal updates to food & beverage offerings.

·      Administer verbal and written testing to FOH team. Lead a daily pre-service huddle to properly communicate to the service team special reservations, dietary restrictions, changes to food and beverage menu items, and expectations of the service ahead.

Quality Assurance

·      Work closely with outlet leaders to ensure the restaurant is operated in a neat and clean manner, and ServSafe and local health code standards are met.

·      Receive a score of 98 or higher on all health inspections.

·      Ensure maintenance on all equipment is taking place proactively following manufacturer’s recommended PM schedules and repair services are coordinated as needed.

·      Monitor, develop and maintain goals using the 4 Disciplines of Execution Processes. 

Flexibility

·      Team members must have a flexible work schedule and ability to work nights, weekends and holidays

·      Contribute to the instruction and training of coffee service in other departments (banquets, restaurant, IRD).

·      Assist IHP Leadership with forecasting roasted coffee needs and growth predictions.

Software Knowledge

·      Develops and oversees service team members and student schedules using ADP. Ability to learn and use ADACO daily for purchasing, receiving and inventory. Ability to learn and use Agilysys Point of Sale and restaurant reservation systems.

·      Ability to learn and use Opera Cloud PMS.

·      Ability to learn and use KYC Hotel Optimization Software.

·      Ability to learn and use Franklin Coveys 4DX Operating System. 

Qualifications

·       Three (3) or more years’ experience in hotel leadership roles. 

·       Complete understanding of Forbes, AAA service standards and able to implement and execute them in a casual upscale environment.

·       Experience in an upscale casual restaurant environment

·       Bachelor’s degree in hospitality or related subject matter, preferred

·       Minimum twenty-one (21) years of age to serve alcoholic beverages.

·       Background in both FOH and Culinary preferred.

·       Understands and maintains a complete knowledge of all menus, all ingredients, and all techniques.

Working Conditions

·       Must be able to work on your feet for long periods of time.

·       Fast paced movements are required to go from one part of the restaurant to another.

·       Must be able to move, pull, carry, or lift at least 35 pounds.

·       Occasionally kneel, bend, crouch and climb as required.

·       Must be able to stand, walk, lift, bend and climb stairs for long periods of time.

·       Must be able to bend, stoop, lift, reach, push, twist, walk, crouch, and squat

Food & Beverage Operations Manager

Atlanta Country Club | Marietta, GA

Atlanta Country Club is seeking a dynamic, hands-on Food & Beverage Operations Manager who thrives in a high-touch, member-focused environment.

This is not a back-office management role. We are looking for a visible floor leader — someone who builds teams, coaches talent, drives service standards, and ensures every dining shift and event reflects excellence.

If you believe hospitality is about creating memorable experiences — not just executing transactions — we would like to speak with you.

What You’ll Do

Lead daily a la carte dining operations across all outlets

Maintain a strong floor presence during peak service

Drive service standards that exceed member expectations

Coach, train, and develop front-of-house team members

Lead impactful pre-shift meetings focused on culture and execution

Manage scheduling and labor aligned with business levels

Collaborate with the events team in managing event execution from BEO review to breakdown

Staffing and scheduling ala carte and events

Support beverage inventory control and cost management

Collaborate closely with Culinary and Events leadership

What We’re Looking For

3–5+ years of progressive F&B leadership experience

Private club or upscale hospitality background preferred

Proven banquet and event execution experience

Strong communicator with a coaching mindset

Visible, hands-on leadership style

Ability to work evenings, weekends, and holidays

Why Atlanta Country Club?

Atlanta Country Club is a premier private club committed to delivering a “Perfect Member Experience.” We value culture, accountability, and team development. This role offers the opportunity to shape service standards, grow talent, and make a meaningful operational impact.

If you’re ready to lead from the front and elevate the member experience, we’d welcome the conversation.

Executive Chef - Fine Dining - St Louis

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a "Do Whatever It Takes Attitude" and a hands-on, lead by example management style
• Management of all back of house staff in an upscale / fine dining kitchen, including ongoing training, development, and follow up
• Achieve or exceed budgeted labor and other cost centers through proper planning and execution
• Oversee weekly and monthly inventories, and ordering of food and supplies
• Maintain sanitation procedures and organization of work area adhering to all OSHA regulations

• At least 5 years of Culinary Management experience, with at least 2 years as an Executive Chef in an upscale / fine dining establishment
• Strong knowledge and attention to detail on back of the house operations including staff supervision, inventory controls and food/labor cost, and product quality
• Strong communication, leadership, and conflict resolution skills
• Stable and progressive work history; Strong work ethic

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Salary Range : Starting at $95,000 and +

EOE

#LI-AW1

New Restaurant Opening 

1221 Hospitality and lifestyle company is seeking a EXECUTIVE CHEF for SPICE’s NEW LOCATION - ATL! This position is responsible for the overall food quality of all food items, controls COGS, trains and oversees all kitchen employees and areas, ensures company standards. The Executive Chef is responsible for leading, educating, motivating, and energizing the team. The Executive Chef leads the BOH team and delivers exceptional, unforgettable guest experiences to every guest every time!

SPICE is a sophisticated global fusion restaurant specializing in bold flavors, shared plates, premium proteins, sushi, and elevated entrees — all executed with modern precision in a sleek, upscale setting, paired with a vibrant cocktail program.

The Executive Chef is responsible for the overall food quality of all food items, controls COGS, trains and oversees all back of house employees and areas, ensures company standards and may be responsible for seasonal specials and menu changes.

Duties & Functions:

• Maintain constant quality control of all food prepared and ensure it meets Restaurant standards and is served on time.
• Understand the operational set up and principle of the restaurant
• Oversee and collaborate with the Sous Chef at all times to produce the highest culinary standards
• Hiring and training staff to prepare and cook all the menu items
• Identify training needs and conduct training for all back of house team members and positions
• Coordinate the kitchen team and support any position that is in need of help
• Complete necessary food and station preparation prior to the scheduled event
• Ensure efficient and accurate use of produce, products and equipment in and around the kitchen
• Ensure that hygiene and safety protocols are implemented and enforced to the highest standard
• Conduct inventory of ingredients and equipment and placing orders. 

Specific Job Knowledge & Skills

• Culinary degree preferred, High School or equivalent required
• Three to five years in a management position, preferably in an upscale or lifestyle brand hotel
• Ability to thrive in a high-pressure environment
• Passion for food and for creating exceptional guest experiences
• Gracious, friendly, and fun demeanor
• Ability to multitask, work in a fast paced environment and have a high level attention to detail
• Strong verbal and written communication skills in English, prefer bilingual English/Spanish
• Develop and maintain positive and productive working relationships with other employees and departments
• Ability to promote an environment of teamwork
• Available to work on call shifts, after hours, over weekends and on holidays 

Benefits & Perks

As a full-time employee, you are eligible to participate in a comprehensive benefits package designed to support your health, well-being, and work-life balance. Benefits include:

• Medical Insurance.
• Dental Insurance. 
• Vision insurance.
• Paid Time Off (PTO).

Bache Lynch Goldsmith & Mendoza ("BLGM") is a trusted law firm in Tucson, dedicated to providing exceptional legal representation in personal injury and wrongful death cases. With decades of combined experience, the firm has successfully helped countless clients recover financially and emotionally following tragic accidents, securing millions of dollars in settlements, and in business litigation disputes. The experienced attorneys specialize in a wide range of cases, including auto accidents, work injuries, medical malpractice, and insurance claims, civil litigation among others.

Do you like being in court? If there is a problem, is your first inclination to solve it? Are you willing to pitch to help your colleagues without first asking what's in it for you? Do you care deeply about your clients? Are you a hard worker and an excellent writer? Are you fully comfortable working in a paperless environment? Is every email you write fit to become an exhibit in a court pleading? Do you enjoy working with other lawyers?

If the above sounds like you, we are seeking an experienced Civil Litigation Attorney interested in working on exciting and complex Personal Injury and Commercial Litigation cases. The ideal candidate will have at least 5 years of litigation experience that includes preparing and arguing motions, taking and defending depositions, and trial or arbitration experience. No book of business required, but we are open to considering cases applicants may wish to bring.

Requirements

•            Active license to practice law in the State of Arizona and admission to Arizona District Court.

•            Progressive civil litigation experience in the practice areas of plaintiff personal injury and/or commercial litigation, including familiarity with and application of state and federal rules of civil procedure, rules of evidence and attorney rules of ethical conduct.

•            Excellent research, writing, and analytical skills, with the ability to produce thoughtful and persuasive legal documents.

•            Comfortable managing a full litigation caseload, working collaboratively, and delivering high-quality service to clients.

•            Strong courtroom and advocacy experience with confidence in representing clients in various legal settings (deposition, hearing, mediation, and trial).

•            First chair trial or arbitration experience with knowledge of trial and hearing procedures.

•            Collaborate with other attorneys and legal staff in developing case management strategies for complex legal issues while ensuring comprehensive client services.

We offer:

Reasonable hours and salary comparable with other Tucson law firms

High tech upscale professional office environment

Paid CLE and Bar dues

Employee sponsored Health insurance plan after 3 months of employment

Retirement plan contributions after 1 year of employment

All Court Holidays paid and Two weeks of paid vacation