Convive Brands
Convive Brands
Posted 1 day ago
Full Time
, District of Columbia
In Person
Smart Summary
Provide friendly and attentive service to guests while managing retail and dining room operations. Responsibilities include preparing drinks, handling sales transactions, and maintaining the cleanliness of the restaurant.
Must Have Skills for ATS
Customer service
POS systems
Toast POS
Cash handling
Food preparation
Pastry display maintenance
Phone etiquette
Cleaning
Hospitality
Order taking
Job Description
Le Pain Quotidien means the daily bread. And to us, that means everything. It’s much more than mere sustenance; it’s a way of life. As our loaves emerge from the ovens, warm and fragrant, friends gather around our communal tables to share in the time-honored tradition of breaking bread. The hum of conversation fills the air, jam is passed around the table, and, ever so gracefully, time slows.
Convive Brands is a New York-based hospitality group that builds and operates high-quality restaurant brands. Convive operates 50+ restaurants nationwide across two concepts: Le Pain Quotidien and Little Beet. As a patient, long-term investor-operator, it aims to build significant enterprise value through both organic growth and acquisition.
Job Description
Responsibilities
Qualifications
Benefits
The hourly pay range (plus tips, when eligible) is:
$17.95 - $20.00Convive Brands is an Equal Opportunity Employer. We do not discriminate in employment on the basis of race, color, religion, sex, gender identity, national origin, political affiliation, sexual orientation, marital status, disability, age, veteran status, or other protected class. Convive Brands celebrates diversity and is committed to creating an inclusive environment for all employees.
Convive Brands
Convive Brands is a New York City-based, multi-brand restaurant operations and investment platform. As part of the Eldridge Industries portfolio, Convive builds and stewards exceptional restaurant brands in various categories. Convive’s investment thesis centers on operational fundamentals: fostering great teams, building sustainable systems and infrastructure, and executing excellently every day in every restaurant.
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