Current Openings

– Restaurant & Events Manager


Chef De Cuisine


Line Cooks


Our Values

  Be the Best
  Be Professional
  Be A Team Player
  Make An Impact
  Have Great Communication
  See Things All the Way Through


Restaurant and Events Manager

The Role

Marcus Samuelsson is searching for the next great Restaurant and Events Manager. Work with some of the industry's leading figures and be part of our growing company. If you are dedicated, passionate, driven and constantly strive for excellence while delivering exception hospitality then Marcus Samuelsson Group could be a great fit for you. Award-winning chef and cookbook author, Marcus Samuelsson, was the youngest chef to ever receive two three-star ratings from the New York Times while at Aquavit as Executive Chef. In 2010, Marcus was the winner of Top Chef Masters, Season 2 and also served as the guest chef for the first State Dinner of the Obama Administration. The ideal candidate will be responsible for all restaurant operations, developing and motivating the team while overseeing the financial performance of the restaurant. A passion for hospitality, driven by utmost guest satisfaction with a commitment to our guests and community are key qualities the successful candidate should possess.   

All application materials will need to be sent to when you apply.

Primary Responsibilities

  • Oversee Daily Front of House Operations and shifts

  • Exceed guest expectations by consistently delivering excellent service, hospitality and maintaining quality

  • Championing the restaurant and company’s brand standards within the community and beyond

  • Maintain the highest level of food safety, cleanliness in keeping with health department standards

  • Overseeing the Hiring and Training of employees to company standards

  • Understanding of P&L and managing costs

  • Work with the Chef to control BOH costs

  • Create employee schedules based on forecast

  • Conduct daily pre-shift with staff

  • Work with the corporate team to develop and manage business plan, budget, marketing and sales goals

  • Coordinate details of onsite and offsite events such as weddings, birthdays, anniversaries, charity events, corporate parties, screenings and virtual events. Calculate budgets and ensure they are adhered to

  • Initiate, coordinates and/or participates in all efforts to publicize the restaurant and all its functions

  • Effectively manage all communications

  • Answers and returns all phone and email inquiries within one business day to prospective clients

  • Coordinates schedules and updates all event bookings using corporate event software

  • Prepares sales contracts, agreements and Banquet Event Orders (BEO) for clients of events bookings using established guidelines with emphasis on quality, as well as, remaining within budgetary guidelines.

  • Maintains a working knowledge of all menu items, pricing and banquet procedures.


  • Minimum of 3 years restaurant management experience

  • Must be able to effectively communicate with team members and guests.

  • Flexible schedule and availability

  • Excellent written and verbal communication skills

  • Wine and Spirits Knowledge with inventory management

  • Working Knowledge of POS Systems – (Toast a plus)

  • Payroll management and restaurant accounting experience

  • BEO and/or event management software experience preferred