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Job Overview
Employment Type
Full-time
Part-time
Hourly
Compensation
Hourly
Range $18.00 - $25.00
Work Schedule
Flexible
Benefits
Paid Time Off
Holiday pay
Employee Discounts
Health Insurance
Dental Insurance
flexible scheduling
Career development opportunities
Job Description
Located in the heart of downtown Cary, The Mayton is a distinguished hospitality establishment known for its commitment to quality, kindness, and community. This unique venue serves as a cherished respite where every guest feels welcome and valued. With a strong focus on fostering an inclusive culture and creating a home away from home, The Mayton has built a reputation that stands on its core values of inspiring wonder through innovation and creativity, fostering hospitality, pursuing excellence, demonstrating intentionality, and cultivating community. These values collectively drive the operation’s success and establish a team-oriented environment where celebration and collaboration thrive.
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Job Requirements
- High school diploma / GED required
- Higher education degree in hospitality management or related field or equivalent work experience a plus
- Ability to be on your feet and alert for extended periods of time
- Ability to lift up to 35 lbs. as needed
- Continuous use of hands and arms
- Continuous bending, reaching, and twisting
- Ability to obtain Food Handler’s Certification and TIPS (or equivalent Responsible Alcohol Service Certification) within six months of hire, as required by state/local regulations
Job Qualifications
- Minimum of 1 year of restaurant or bar experience in a guest-facing or operational role
- At least 6 months of supervisory or lead experience in food and beverage operations preferred
- Ability to obtain Food Handler’s Certification and TIPS (or equivalent Responsible Alcohol Service Certification) within six months of hire, as required by state/local regulations
- Strong attention to detail and commitment to maintaining high service and operational standards
- Demonstrated integrity, professionalism, and a hands-on leadership approach
- Experience with Micros POS or similar point-of-sale systems preferred
- Strong organizational, operational, and time-management skills with the ability to prioritize in a fast-paced environment
- Excellent interpersonal and communication skills, including professionalism in verbal communication, written communication, and guest interaction
- Ability to work a flexible schedule, including mornings, evenings, weekends, and holidays, based on business needs
- Ability to perform the essential functions of the role, with or without reasonable accommodation
Job Duties
- Responsible for daily operations for scheduled business unit (the restaurant or events/catering), ensuring service quality and standards established by the Director of Food & Beverage
- Attend weekly BEO and manager meetings to receive weekly service focus points, discuss upcoming events and programming, and communicate operational needs or potential service bottlenecks
- Work a variety of scheduled floor shifts to fill staffing gaps, support the team, and lead by example
- using downtime to identify efficiencies, inspire programming ideas, and recommend training needs
- Monitor food quality for consistency, visual appeal, and adherence to guest specifications
- Serve as the subject matter expert on the floor—fully understanding the POS, menus, and steps of service for the designated concept
- Engage with guests to gather feedback on service and food quality across all outlets
- Resolve guest complaints professionally and partner with the Director of F&B for elevated issues
- Ensure consistency of guest experience on every shift—monitoring details such as timeliness of setup, staff readiness, menu cleanliness, table conditions, and host presence
- Reconcile daily audit materials (e.g., timesheet authorizations, perpetual inventories, void reports, cash drops, guest ledger entries)
- Assist in preparing payroll with the F&B Managers each pay period
- Partner with F&B managers to review punch clocks and support daily schedule management, helping reduce unnecessary labor overages while ensuring service, operational, and financial goals are met
- Collaborate with the Director of F&B and managers to ideate programming and events
- Contribute monthly operational commentary that informs the annual budgeting process
- Enforce all food safety policies to ensure compliance with FDA and Health Department regulations
- Uphold cleaning programs for the assigned business unit and shift, recommending improvements where needed
- Enforce Early Bird Night Owl / Peck & Plume human resources policies across all employee and guest interactions
- Stay informed on hotel updates through websites, newsletters, meetings, and internal communications to keep your teams well-connected to initiatives and programming
- Support, coach, and mentor associates to ensure performance aligns with brand and hotel standards, grounded in The Mayton’s core values
- Maintain a high level of daily communication with team members, guests, vendors, and contractors and always with professionalism and maturity
- Advocate for and sustain a team culture rooted in service excellence, professionalism, collaboration, fun, learning, and shared success
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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