Jobs at Parlor Hospitality Group

Manage daily restaurant operations, including guest satisfaction, staff communication, scheduling, hiring, training, discipline, cash reconciliation, order accuracy, food quality, regulatory compliance, and equipment maintenance. The manager resolves customer issues, coordinates front- and back-of-house teams, ensures timely service, and supports a safe, efficient dining and bar environment. Weekend availability and the ability to work on foot for extended periods are required.

Patrol premises, monitor and authorize access, secure doors and exits, investigate suspicious activity, respond to alarms, assist individuals, and detain perpetrators according to legal protocols. The role protects staff, visitors, and facilities from theft, vandalism, trespassing, and other criminal behavior. Candidates need security or guard experience, strong observation and surveillance skills, the ability to stand for extended periods, and weekend availability.

Manages daily restaurant operations, including staff scheduling, hiring, training, discipline, customer service, cash reconciliation, food quality, regulatory compliance, maintenance, and coordination between front- and back-of-house teams. Ensures smooth dining and bar service, resolves guest concerns, monitors health and safety standards, and supports efficient restaurant performance in a fast-paced hospitality environment.

Manage daily restaurant operations, guest satisfaction, staff communication, scheduling, hiring, training, discipline, cash reconciliation, quality control, regulatory compliance, and equipment maintenance. The manager coordinates front- and back-of-house teams, resolves customer issues, ensures timely service, and maintains food safety, health, liquor, and capacity standards in a fast-paced hospitality environment.

Manages daily restaurant operations, including front- and back-of-house coordination, guest satisfaction, staff scheduling, hiring, training, discipline, cash reconciliation, quality control, regulatory compliance, and equipment maintenance. Ensures efficient food and beverage service, resolves customer issues, supports employees, and maintains health, safety, food-handling, liquor, and capacity standards in a fast-paced hospitality environment.

Supports restaurant management teams across multiple locations, ensuring quality in food, beverage, service, staffing, training, and facilities. Builds cohesive management and culinary teams, monitors sales and cost trends, reports to executive leadership, and oversees restaurant openings from construction through launch. The role coordinates multiple projects, manages daily operational priorities, promotes accountability, and supports timely decision-making across the business.