Who We Are Property Information Bastia is a Sardinian and Corsican restaurant in the Fishtown neighborhood of Philadelphia. We are located in the beautiful Hotel Anna & Bel, which is a 50-room hotel in the historic former Penn Home. Both the hotel and restaurant opened in August 2024. We butcher whole animals, make bread in-house, have an extensive handmade pasta program, and maintain close relationships with farmers in the region. The restaurant has opened to wide acclaim, including being named to Esquire Magazine's Best New Restaurants in America. We were given the highest 4-star rating from Jason Sheehan of Philadelphia Magazine, and Eater Philly has named us Best New Restaurant in Philadelphia (2024). We have also been featured in the Wall Street Journal, among other national publications. Responsibilities: The Role Floor Manager The Food & Beverage Floor Manager II plays a pivotal role in ensuring the seamless and efficient operation of our restaurant and bar outlets. This individual is responsible for delivering excellence in guest service , leading teams, and upholding service and operational standards. Each Floor Manager shares overlapping responsibilities while also owning specific areas of focus critical to the venue’s success. Responsibilities (Shared Duties): • Be a hotel ambassador, exceeding core objectives and values. • Maintain a professional appearance at all times, representing the brand with polished attire and grooming. Team members are expected to adhere to business-appropriate dress codes as specified by leadership. Hair, facial hair, and personal hygiene must be neatly maintained to uphold the company’s hospitality standards. • Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach—leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence. • Act with an ownership mentality, maintaining full accountability for people, product, and profit. • Provide excellent, courteous, and professional service to guests, ensuring a strong hospitality-driven culture. • Ensure overall cleanliness and safety, performing opening and closing procedures. • Attend any and all scheduled meetings, including BEOs. • Respond to email & slack messages in a timely fashion. • Set service standards, address issues, and coach team members for quality and consistency. • Oversee food quality, safety, and cleanliness, conducting regular checks and implementing necessary adjustments. • Solicit guest feedback, monitor cost-effectiveness, and implement profit-enhancing measures. • Manage staff, performance assessments, and team development. • Ensure compliance with policies, service expectations, and regulatory requirements. • Conduct bank runs and oversee daily safe reconciliation, weekly deposits, and change orders. Responsibilities (Key Responsibilities): • Oversee the scheduling & ensure balanced shifts of the Server, Runner, & Busser departments. • Actively coach and develop the team members of assigned departments. • Lead hiring, onboarding, and training across responsible departments. • Ensure all team members hold current Ramp Certifications (for servers). • Maintain service, uniform, and guest experience standards. • Monitor & maintain staff pars, ensuring all shifts have proper coverage. • Manage all Large Group Reservations (7+ up to semi/full buyout) • Manage Tripleseat Deposits & OpenTable reservations. • Establish Tasting Menus with the Culinary Team. • Ensure thorough communication with FOH management. • Provide weekly updates (as necessary) to the Lark Marketing Calendar. Qualifications: Ideal Candidate • 2-5+ years of hospitality leadership experience (preferably in a hotel setting). • Strong guest service, leadership, and organizational skills. • Ability to problem-solve, multitask, and lead in a dynamic, high-volume environment. • Experience with POS systems, Google Drive, and restaurant operations. • Detail-oriented, proactive, and adaptable to fast-paced service environments. Requirements • 2-5+ years of restaurant and bar operations experience, preferably in a hotel setting. • Maintain high personal appearance and hygiene standards. • Flexibility to work weekends, holidays, and late hours. • Punctual and reliable attendance. • Endurance for extended periods of standing/walking. • Uphold a guest-responsive culture with exceptional service. • Attentive, accountable, and highly organized with multitasking abilities. • Maintain a positive, professional, and engaging demeanor, contributing to a team environment and assisting other departments as needed. Compensations & Benefits • Competitive salary + benefits. • Leadership & professional development opportunities. • A dynamic, hospitality-driven work environment. Other Duties This job description is not an exclusive or exhaustive list of all job functions that a team member in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change based on changing operational and environmental requirements. Such changes will be discussed with the team member, and the job description will be amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the team member occupying this position. Team members will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Compensation: $60,000 - $65,000 yearly

• The RoleFloor ManagerThe Food & Beverage Floor Manager II plays a pivotal role in ensuring the seamless and efficient operation of our restaurant and bar outlets. This individual is responsible for delivering excellence in guest service, leading teams, and upholding service and operational standards. Each Floor Manager shares overlapping responsibilities while also owning specific areas of focus critical to the venue’s success.Responsibilities (Shared Duties): • Be a hotel ambassador, exceeding core objectives and values. • Maintain a professional appearance at all times, representing the brand with polished attire and grooming. Team members are expected to adhere to business-appropriate dress codes as specified by leadership. Hair, facial hair, and personal hygiene must be neatly maintained to uphold the company’s hospitality standards. • Exhibit leadership in both actions and attitude, setting the tone for the team. This role requires a managerial mindset, not an hourly employee approach—leaders are expected to problem-solve proactively, maintain composure in high-pressure situations, and serve as role models for professionalism, accountability, and service excellence. • Act with an ownership mentality, maintaining full accountability for people, product, and profit. • Provide excellent, courteous, and professional service to guests, ensuring a strong hospitality-driven culture. • Ensure overall cleanliness and safety, performing opening and closing procedures. • Attend any and all scheduled meetings, including BEOs. • Respond to email & slack messages in a timely fashion. • Set service standards, address issues, and coach team members for quality and consistency. • Oversee food quality, safety, and cleanliness, conducting regular checks and implementing necessary adjustments. • Solicit guest feedback, monitor cost-effectiveness, and implement profit-enhancing measures. • Manage staff, performance assessments, and team development. • Ensure compliance with policies, service expectations, and regulatory requirements. • Conduct bank runs and oversee daily safe reconciliation, weekly deposits, and change orders.Responsibilities (Key Responsibilities): • Oversee the scheduling & ensure balanced shifts of the Server, Runner, & Busser departments. • Actively coach and develop the team members of assigned departments. • Lead hiring, onboarding, and training across responsible departments. • Ensure all team members hold current Ramp Certifications (for servers). • Maintain service, uniform, and guest experience standards. • Monitor & maintain staff pars, ensuring all shifts have proper coverage. • Manage all Large Group Reservations (7+ up to semi/full buyout) • Manage Tripleseat Deposits & OpenTable reservations. • Establish Tasting Menus with the Culinary Team. • Ensure thorough communication with FOH management. • Provide weekly updates (as necessary) to the Lark Marketing Calendar.