Pastaria is looking for an experienced Assistant Floor Manager to join our growing, exciting restaurant family!

Pastaria is an approachable Italian concept inspired by the pasta-making factories and lively osterias of southern Italy. With a mantra of "La Verità," Pastaria represents Chef Gerard Craft's dedication to "the truth" of Italian cuisine, celebrating the simplicity and quality of great food, including organic pastas, Neapolitan-style pizzas, wood oven entrées, and of course, gelato.

At Niche Food Group we value hospitality above all else - extending it to our customers, co-workers, suppliers, investors, and anyone else we can. We strive to be innovators, quality leaders, and are driven to provide memorable, satisfying dining experiences for everyone, every visit.

Even more than traditional skillsets or expertise, we’re looking for people to join our team who are compassionate, kind, and sincere. People who are excited about learning and passionate about creating, who take pride in what they do and work hard at it, who naturally, innately value taking care of others.

At Niche Food Group, we understand that our success is integrally linked to how well we care for our staff, so we are proud to offer:

• competitive wages (sliding scale based on experience)
• medical coverage (eligible to enroll 60 days after start)
• employee relief fund
• paid time off for all full-time employees
• parental leave
• 401k program with employer match
• opportunities for growth
• employee discounts at all Niche Food Group restaurants

If this sounds like the right fit for you, please apply! We look forward to hearing from you!

Ideal candidates will be...

• Self-starters who can recognize issues, challenges, tasks, and take charge to address them without always needing explicit instructions
• Organized and efficient, someone who values systems, procedures, consistencies, and standards
• Adept at training, leading, and education
• Capable of genuine, compassionate interactions with guests, including during both positive and negative situations
• Quick thinking, proficient at problem-solving, able to balance the needs of the guests, as well as the impact those decisions have on the restaurant and staff
• A team player that values fairness, equality, balance, interested in feedback/perspectives from others
• Unafraid to ask questions, take chances and risks, able to accept failure and learn from it
• Able to communicate effectively, maintain ongoing coaching and conversations with staff, addressing issues as they happen, proactive instead of reactionary
• A strong leader who can delegate, inspire, and engage staff members about their interests, utilize their strengths, and work to improve their weaknesses
• Aware of the importance of food, beverage, and labors costs, and how to control/improve them
• Passionate about hospitality - to our guests, to our staff, to our purveyors and vendors, to everyone