About the Role:  As a General Manager with us, you’ll do more than run a shift — you’ll grow and inspire a team, deliver uncompromising hospitality to our guests, and help grow a vibrant guest community. By adhering to high standards and adding your own passion for taking great care of our guests and staff, you’ll turn moments into lasting memories.   Working with a local owner group is an empowering and inspiring venture – we are here to create the vision and the standards.  The GM makes it all come to life!  

What we offer:

• Base salary ranging from $70,000-80,000.

• Five-day work weeks

• Direct access to the ownership team to eliminate the middleman and implement their vision with minimal friction

Responsibilities of our Managers:

Staff Management:

• Recruit, train, and supervise restaurant staff.

• Schedule employee shifts and manage labor costs.

• Provide coaching and feedback to staff and assess performance on an ongoing basis.

• Conduct performance evaluations and provide feedback.

Guest Service:

• Ensure exceptional guest service standards are met.

• Address guest complaints and resolve issues promptly.

• Monitor dining experience and enhance guest satisfaction.

Operations Oversight:

• Conduct meaningful & impactful daily pre-shift meetings.

• Oversee all aspects of daily restaurant operations.

• Ensure compliance with health and safety regulations.

• Manage inventory, ordering, and stock control.

• Maintain the cleanliness and organization of the restaurant.

Financial Management:

• Develop the restaurant sales & labor budget and manage the performance thereof.

• Analyze sales reports and adjust strategies to achieve revenue and cost targets.

• Handle cash management and financial transactions.

Compliance and Safety:

• Ensure food & beverage quality and presentation meet restaurant standards.

• Ensure compliance with all food safety regulations and standards.

• Implement and monitor health and safety protocols for staff and guests.

Reporting:

• Prepare regular reports on sales, expenses, and staff performance.

• Present findings to ownership and make recommendations for improvement.

Problem-Solving:

• Address operational challenges and develop solutions to improve efficiency.

• Maintain a positive work environment and foster team collaboration. 

Your Qualifications:

• 3 years of restaurant management experience required

• Must have reliable transportation

• Able to use touch-sensitive POS System – Toast experience a plus

• Able to demonstrate excellence in the competencies above

• Must be able to take direction and delegate responsibilities

• TiPS / BarSmarts / ServSafe Alcohol or similar certification required

• ServSafe Food Safety Manager certification required

• Able to work a flexible weekly schedule to include industry standard 55-hour work weeks, with nights, weekends, and holidays as needed

About the Role:  As a Front of House Manager with us, you’ll do more than run a shift — you’ll grow and inspire a team, deliver uncompromising hospitality to our guests, and help grow a vibrant guest community. By adhering to high standards and adding your own passion for taking great care of our guests and staff, you’ll turn moments into lasting memories.   Working with a local owner group is an empowering and inspiring venture – we are here to create the vision and the standards.  The Front of House Manager makes it all come to life!  

What we offer:

• Base salary ranging from $55,000+

• Five-day work weeks

• Direct access to the ownership team and General Manager to implement their vision with minimal friction

Responsibilities of our Managers:

Staff Management:

• Recruit, train, and supervise restaurant FOH staff.

• Schedule employee shifts and manage labor costs.

• Provide coaching and feedback to staff and assess performance on an ongoing basis.

• Conduct performance evaluations and provide feedback.

Guest Service:

• Ensure exceptional guest service standards are met.

• Address guest complaints and resolve issues promptly.

• Monitor dining experience and enhance guest satisfaction.

Operations Oversight:

• Conduct meaningful & impactful daily pre-shift meetings.

• Oversee all aspects of daily restaurant operations.

• Ensure compliance with health and safety regulations.

• Manage inventory, ordering, and stock control.

• Maintain cleanliness and organization of the restaurant.

Financial Management:

• Implement the restaurant sales & labor budget and manage the performance thereof.

• Analyze sales reports and adjust strategies to achieve revenue and cost targets.

• Handle cash management and financial transactions.

Compliance and Safety:

• Ensure food & beverage quality and presentation meet restaurant standards.

• Ensure compliance with all food safety regulations and standards.

• Implement and monitor health and safety protocols for staff and guests.

Reporting:

• Prepare regular reports on sales, expenses, and staff performance.

• Present findings to ownership and the General Manager and make recommendations for improvement.

Problem-Solving:

• Address operational challenges and develop solutions to improve efficiency.

• Maintain a positive work environment and foster team collaboration. 

Your Qualifications:

• 3 years of restaurant management experience required

• Must have reliable transportation

• Able to use touch-sensitive POS System – Toast experience a plus

• Able to demonstrate excellence in the competencies above

• Must be able to take direction and delegate responsibilities

• TiPS / BarSmarts / ServSafe Alcohol or similar certification required

• ServSafe Food Safety Manager certification required

• Able to work a flexible weekly schedule to include industry standard 55-hour work weeks, with nights, weekends, and holidays as needed

About the Role:  As a Beverage/Bar Manager with us, you’ll do more than work a shift — you’ll grow and inspire a team, deliver uncompromising hospitality to our guests, and help grow a vibrant guest community. By adhering to high standards and adding your own passion for taking great care of our guests and staff, you’ll turn moments into lasting memories.   Working with a local owner group is an empowering and inspiring venture – we are here to create the vision and the standards for all beverage operations.  

What we offer:

• Five-day work weeks

• Direct access to the ownership team to eliminate the middle-man and implement their vision with minimal friction

Responsibilities of our Managers:

Staff Management:

• Recruit, train, and directly supervise bar staff, including service staff/support staff, and management

• Schedule employee shifts and manage labor costs.

• Provide coaching and feedback to staff and assess performance on an ongoing basis.

• Conduct performance evaluations and provide feedback.

Guest Service:

• Ensure exceptional guest service standards are met.

• Address guest complaints and resolve issues promptly.

• Monitor dining experience and enhance guest satisfaction.

Operations Oversight:

• Conduct meaningful & impactful daily pre-shift meetings.

• Oversee all aspects of beverage operations.

• Ensure compliance with health and safety regulations.

• Manage inventory, ordering, and stock control.

• Maintain the cleanliness and organization of the restaurant, specifically the bar and its associated areas.

Financial Management:

• Oversee beverage sales & labor budget and manage the performance thereof.

• Analyze sales reports and adjust strategies to achieve revenue and cost targets.

• Handle cash management and financial transactions.

Compliance and Safety:

• Ensure beverage quality and presentation meet restaurant standards.

• Ensure compliance with all food safety regulations and standards.

• Implement and monitor health and safety protocols for staff and guests.

Reporting:

• Prepare regular reports on sales, expenses, and staff performance.

• Present findings to ownership and make recommendations for improvement.

Problem-Solving:

• Address operational challenges and develop solutions to improve efficiency.

• Maintain a positive work environment and foster team collaboration.

Your Qualifications:

• 3 years of restaurant management experience required

• 5 years of bartending experience

• Must have reliable transportation

• Able to use touch-sensitive POS System – Toast experience a plus

• Able to demonstrate excellence in the competencies above

• Must be able to take direction and delegate responsibilities

• TiPS / BarSmarts / ServSafe Alcohol or similar certification required

• ServSafe Food Safety Manager certification required

• Able to work a flexible weekly schedule to include industry standard 55-hour work weeks, with nights, weekends, and holidays as needed

Sous Chef (Starting Salary: $50,000)

Responsibilities

- Assist the Executive Chef in overseeing all aspects of kitchen operations, including food preparation, cooking, plating, and presentation.

- Lead and manage the kitchen team, providing guidance, training, and support to ensure a high level of performance and productivity.

- Collaborate with the Executive Chef in menu development, recipe creation, and cost control to optimize profitability while maintaining culinary standards.

- Ensure compliance with all food safety and sanitation regulations, conducting regular inspections and training sessions to uphold cleanliness and hygiene standards.

- Manage inventory levels, ordering, and procurement of ingredients and supplies, minimizing waste and controlling costs.

- Assist in scheduling and staffing, including recruitment, hiring, training, and performance evaluations of kitchen staff.

- Foster a positive and collaborative work environment, promoting open communication, teamwork, and mutual respect among team members.

- Lead by example, demonstrating professionalism, integrity, and a passion for culinary excellence in all aspects of your work.

Requirements

- Proven experience as a Sous Chef or senior kitchen management role in a fine dining or upscale restaurant environment.

- Strong culinary skills and a comprehensive knowledge of cooking techniques, ingredients, and flavor profiles.

- Excellent leadership and managerial abilities, with a track record of successfully leading and developing a team.

- Exceptional organizational and time management skills, with the ability to prioritize tasks and manage multiple projects simultaneously.

- Strong communication and interpersonal skills, with the ability to collaborate effectively with colleagues at all levels.

- Flexibility to work evenings, weekends, and holidays as required.

- Culinary degree or certification from a recognized culinary institution is preferred but not required.

Joining our team offers an exciting opportunity to be part of an establishment where creativity, innovation, and excellence are celebrated. If you are a talented and experienced Sous Chef with a passion for fine dining and a strong management background, we invite you to apply and become an integral part of our culinary leadership team. 

We are looking for a skilled bartender who understands both craft and consistency, with a strong sense of guest engagement.

Responsibilities include:

• Preparing and serving cocktails, wine, and beer

• Maintaining a clean and organized bar

• Delivering attentive, professional service

• Upholding responsible alcohol service standards

• TIPS/TAM certified

• Barsmarts certification 

Ideal candidates bring:

• Minimum 3+ years of bartending experience in a high-quality restaurant environment

• Product knowledge and efficiency

• Strong interpersonal skills

• Ability to hold multiple conversations at once

As the first point of contact for our guests, hosts play a critical role in setting the tone for the Seasalt experience.

Responsibilities include:

• Greeting guests and managing reservations

• Coordinating seating flow

• Communicating effectively with service staff

• Maintaining a welcoming and polished front entrance

Ideal candidates bring:

• Excellent communication skills

• Knowledge of the OpenTable software is helpful

• A professional and composed demeanor

• Enthusiasm and genuine interest in all guests

• Attention to detail and organization

Food runners support seamless service by ensuring dishes are delivered accurately, efficiently, and with care.

Responsibilities include:

• Delivering food to tables promptly

• Communicating with kitchen and service staff

• Maintaining food quality and presentation standards

• Assisting with overall floor operations
  

Ideal candidates bring:

• High energy and attention to detail

• Ability to work in a fast-paced environment

• A team-first mindset

While not always actively hiring for server positions, we are always interested in meeting experienced and motivated servers who value professionalism and guest experience.

If you believe you would be a strong addition to our service team, we encourage you to apply.