• Design and implement the product development and launch calendar in collaboration with the studio’s Co-Founders and Director of Operations.
• Work with the studio's Co-Founders to develop and maintain a visual and creative tone for new and existing products and collections, including, but not limited to: mood boarding, market research, competitive analysis, potential assortment development, product concept statements, and initial concept ideation. 
• Lead development of design team standards, systems, and tools, to ensure ongoing refinement of processes, implementation of new tools, and organization
• Define and analyze company KPIs in partnership with the Studio’s Co-Founders and department leadership
• Own, manage, and optimize the design and product development P&Ls

• Lead and manage the day-to-day efforts of the design team, including project planning, workflows, providing design direction, overseeing vendor communication, and adjusting priorities to ensure project milestones are met and accomplished within established timelines and budgets
• Ensure that internal and external teams and contractors are tracking toward product calendar timelines by establishing regular status updates and systems for accountability
• Provide the initial and weekly rounds of review for design concepts submitted by design team members to promote innovative design solutions. Lead weekly creative review meetings with the Co-Founders. 
• Update progress reports weekly, highlighting the design project's status, completed tasks, upcoming milestones, any issues/ roadblocks, and adjusting project schedule as required. 
• Review, redline, and approve drawings and 3D models

• Collaborate closely with cross-functional teams, including sales, operations, procurement, production, brand, and marketing to ensure data and objectives are aligned.
• Distribute comprehensive product knowledge and resource documents for new products and design/ engineering updates including, but not limited to: digital models (2D, 3D, IES), assembly guidelines for internal and external use, tear sheets, BOM and product data spreadsheets, product samples for photography and shot list, sales tools, and quality control guidelines for internal and external use. 

• Keep the studio organized, including prototypes, finish samples, tools, and the design team's work area.

• 10+ years of experience in product design and development
• Exemplary communicator and adaptable
• Outstanding organizational skills and attention to detail 
• Strong drive to complete all tasks efficiently, consistently following up with team members to ensure work is finished. You leave no loose ends and always strive for thoroughness in your and your team's work.
• Actively seeks inspiration from diverse creative fields such as design, art, architecture, and fashion. You integrate these influences into your personal style and encourage your team to do the same in their work.
• Consistently boost morale within the team and maintain positive interactions with clients and external partners, regardless of your internal mood. Even in challenging situations, you uphold high standards and push for the best possible outcome. 
• Comfortable being the person supporting the leaders of the brand
• Excited by rapid growth and the challenges that come with it
• Degree in product, furniture, lighting, industrial design, or interior design
• Strong portfolio showing design sensibility, product design and development, custom/ commissioned work, and presentation skills
• Ability to understand and provide guidance for 3D CAD modeling
• Great interpersonal skills that are both efficient and empathetic
• Ability to prioritize time effectively and manage a small team
• Friendly and personable :)

• This is a full-time position based in Gowanus, Brooklyn
• 40 hours/week. Our studio hours are Monday - Friday from 9 am to 6 pm
• $120,000 - $160,000 annual salary based on experience
• Medical, Dental, and Vision Insurance, including 100% monthly premium coverage options for Employees of the studio.
• PTO, 401k, and Profit Sharing Plan

Send resume and portfolio to jobs@incommonwith.com. In your email, please describe your interest in the position and why you’re a good fit for the studio.

Due to the high volume of responses we receive, we will not follow up with all applicants directly. However, if we feel you are a good fit, we will follow up with qualified candidates within five days. Thank you for your application!

• Develop initial schematic designs, mood boards, and research based on the creative concepts and direction provided by the studio's Co-founders and Design Director
• Develop detailed 3D models, renderings, technical drawings, and written specifications for new concepts and existing products
• Create physical mockups of fixtures and components by 3D printing parts, printing full-scale drawings, and creating full-scale mock-ups as required for internal review and approval
• Develop packaging designs as required

• Update progress reports weekly, highlighting the design project's status, completed tasks, upcoming milestones, and any issues/ roadblocks. 
• Create detailed shop drawings and specification packages for prototyping, production, and certification
• Review and approve vendor drawings and 3D models to release for prototyping, sampling, and, ultimately, production
• Manage the creation, review, and refinement of prototypes and samples from external vendors, ensuring they meet project specifications
• Conduct mock-up reviews with the co-founders, design directors, and other departments as needed. Create punch lists and revision and improvement reports and make necessary adjustments to designs, drawings, and specifications.
• Create and distribute comprehensive handoff documents and ensure all launch-related materials are ready for Procurement, Operations, Production, Sales, and Brand/Marketing teams, including, but not limited to: Digital models (2D, 3D, IES), Assembly guidelines for internal and external use, tear sheets, BOM and product data spreadsheets, quality control guidelines, product samples for photography and shot list, sales tools, and QC guidelines

• Organize prototypes and samples
• Maintain a clean and organized work area

• Outstanding organizational skills and attention to detail
• Degree in product, furniture, lighting, industrial design, or interior design
• Strong portfolio showing design sensibility, product design and development, custom or commissioned work, and presentation skills
• Minimum of 3 years CAD Design experience such as Fusion 360 or Solidworks
• Ability to create realistic renderings in Keyshot
• Great interpersonal skills that are both efficient and empathetic
• Ability to prioritize time effectively and ask for guidance when you need it
• Current and curious about design trends
• Appreciation for collaborating across disciplines
• Friendly and personable :)

• This is a full-time position based in Gowanus, Brooklyn
• 40 hours/week. Our studio hours are Monday - Friday from 9 am to 6 pm
• $60,000 - $75,000 annual salary based on experience
• Medical, Dental, and Vision Insurance, including 100% monthly premium coverage options for Employees of the studio.
• PTO, 401k, and Profit Sharing Plan

Send resume and portfolio to jobs@incommonwith.com. In your email, please describe your interest in the position and why you’re a good fit for the studio.

Due to the high volume of responses we receive, we will not follow up with all applicants directly. However, if we feel you are a good fit, we will follow up with qualified candidates within five days. Thank you for your application!

• Manage multifaceted business concepts, including inventory, procurement, costs, and seasonal family-style dinner recipe development.
• Manage food vendors, packaging, parts, and procurement.
• Manage execution of retail menu, participate in daily evening bar service, and run/execute buyout events in-house or in collaboration with partner chefs/catering companies.
• Determine creative ways to utilize retail inventory for menu offerings.
• Delegate prep schedules/tasks, as well as closing tasks. Assist when necessary
• Exemplify and ensure the standards of quality for all menus
• Estimate food needs to place orders with distributors accurately.
• Communicate menu changes/86ed items to the FOH staff before each service.
• Maintain kitchen equipment; schedule repairs and additional maintenance as needed.
• Conduct a monthly inventory.

• Adhere to company standards and service levels to increase sales and minimize costs, including food, supplies, utility, and labor costs for kitchen and kitchen staff.
• Utilize BOH technology (inventory management platform if applicable) to review and analyze reporting to make financial improvements in accordance with GM/owners.
• Ensure that all kitchen financials (invoices, reporting) and personnel/payroll-related administrative duties are completed accurately, on time, and in accordance with company policies and procedures.

• Ensure consistently high-quality food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness (in accordance with DOH), proper uniforms, and appearance standards (defined in the company handbook). 
• Supervise portion control and quantities of preparation to minimize waste. 
• Enforce sanitary practices for food handling, cleanliness, and kitchen maintenance. 
• Ensure compliance with operational standards, company policies, and federal/state/local laws/ordinances.
• Must have all food handling NYC certifications.

• Ensure VIPs (media, industry, friends and family) are acknowledged with any special service elements that have been put in place.
• Work with GM to investigate and resolve complaints concerning food quality.

• Oversee and develop a small, efficient BOH team, including hiring, training, and mentoring.
• Help conduct orientation, explain the Quarters philosophy, and oversee the training of new/temp. BOH employees.
• Develop kitchen employees by providing ongoing feedback, establishing performance expectations, and conducting performance reviews in tandem with GM/owners.
• Prepare a weekly schedule for kitchen employees.

Display strong leadership skills focusing on team development and administrative/organizational skills.

• Keep owners promptly and thoroughly informed of all issues (i.e., problems, unusual matters of significance, and positive events) and take prompt corrective action or suggest alternative action where necessary.  Communication should NOT be limited to issues; let owners know if you receive positive feedback on any specific menu items/anything else
• Complete job responsibilities and performance objectives in a timely and effective manner and in accordance with Quarters policies and procedures.
• Maintain a favorable working relationship with all company employees to foster and promote a cooperative and harmonious working environment conducive to employee morale, productivity, and efficiency/effectiveness.
• Perform other duties and responsibilities as required or requested.

• Hours may vary if the manager needs to fill in for his or her employees or if emergencies arise (typical work week = 50 hours).
• Ability to perform all functions at the kitchen level.
• This position requires prolonged standing, bending, stooping, twisting, and lifting products and supplies weighing 50+ pounds.
• Willingness to work with hot, cold, and hazardous equipment.

• Clear thinker and exceptionally organized
• Communicates with thoughtfulness and precision
• High level of integrity and dependability with a strong sense of urgency
• Management experience in a busy commercial kitchen or restaurant.
• A passion for using ingredients in innovative ways and familiarity with current trends in local, sustainable, farm-to-table menu development and offerings
• Culinary diploma or equivalent experience.
• Team-oriented and maintains a positive attitude.
• Knowledge of local health and safety regulations, with the ability to ensure compliance with Department of Health standards, and possess a food handler's license.
• Experience organizing and leading a diverse culinary team.
• Successful track record in implementing new processes and systems with effective change management skills for better recordkeeping, software, cost control, labor management, and bottom-line profitability.
• Friendly and personable :)

This is a full-time position based in Tribeca, New York

• Pastries & Coffee: Tuesday-Saturday, 11 am–4 pm
• Aperitivo Thursday-Saturday, 4 pm–5 pm
• Bar Room: Thursday-Saturday, 5 pm–1 am
• Special Events: Tuesday–Saturday pre-booked, minimum 30 days in advance

• $100k annual salary based on experience
• Time expectations: 1-year commitment from start date. 2 months notice to terminate. Approx. 50 hours/week. On-premises commitment Tuesday–Saturday.
• Monthly contribution to Medical and Dental Insurance, and 401k
• 15 days PTO, plus additional sick leave
• Company discounts at retail and bar

If you are a strong leader with a passion for cleanliness, organization, and hard work and have a keen interest in Italian, French, Spanish, and American cuisines, as well as an eagerness to lead a small, dynamic team, we encourage you to apply for the Head Chef position with us. To apply, kindly submit your resume and a cover letter outlining your relevant experience and explaining why you are interested in joining Quarters to jobs@shopquarters.com 

Due to the level of responses we receive, we will not follow up with all applicants directly, but if we feel you are a good fit, we will follow up with qualified candidates within five days. Thank you for your application!

Quarters is an equal-opportunity employer that values diversity, inclusion, and a sense of belonging within our organization. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

• Works with Ownership to execute goals for day-to-day operations and long-term initiatives to drive sales, manage costs, and grow the business.
• Hires, trains, manages, coaches, and evaluates culinary and bar team leaders.
• Oversees all staffing pars, postings for open positions, interviewing, and final approval for F&B hires.
• Manages FOH schedule; ensures the FOH is properly staffed and aligned with labor cost goals.
• Assists with staff responsibilities in partnership with the HR team (including timekeeping adjustments, onboarding, training and development, employee relations, disciplinary action, documentation, terminations, etc.). Supports other managers with sensitive employee conversations and disciplinary action when necessary.
• Establishes, maintains, and oversees loss prevention standards for all outlets, including cash handling procedures and accurate deposits and safe procedures.
•  Establishes SOPs for payroll/time clock management, oversees payroll processing weekly, and provides final review and approval to all payroll registers.
• Trains team on all POS functions, including opening and closing procedures, comps, voids and transfers, and back-of-house administration (employee creation, menu management, etc.).
• Works closely with the entire leadership team to promote a strong and unified dynamic—breaking barriers of separation between FOH and BOH.
• Participates in regular meetings with Ownership regarding updates on financials, service, new procedures, and improvements.
• Develops and oversees FOH staff training for every position.
• Balances administrative responsibilities with service responsibilities.
• Participates in training about standardized policies (HR, fire, hygiene, health, safety, employee handbook, etc.)

• Oversees and manages the dining room team, ensuring that they are performing up to standard and supporting the needs of the restaurant in their given roles.
• Leads daily pre-shift meetings and communicates with all staff on system changes, menu updates, reservations and special guests, and other relevant items.
• Oversees organization, efficiency, and policies pertaining to service in the dining room.
• Provides daily service reports on performance, sales, and special notes.
• Prepares materials necessary for daily service, including menus, reservation notes, and floorplans.
• Enhances and strengthens guest relationships, established and new.
• Promotes cooperative effort, team spirit, good morale, and positive culture among employees.
• Resolves complaints from guests in a polite, friendly manner, always ensuring we follow up when needed.
• Ensures the entire space looks, smells, and feels great (lighting, temperature, bathrooms, cleanliness, and seating arrangements)
• Assists with the duties of other employees (i.e., server, food runner, etc.) when necessary because of an unexpected absence or extra volume.
• Ensures that all server checkouts and restaurant closing duties are performed daily to standards, delegating this responsibility when appropriate.
• Performs other work-related duties as assigned.

• Understand and communicate the Quarter’s values and brand philosophy to customers and staff and set the tone for a positive work environment.
• Promote Quarter’s vision while establishing us as an innovator within our industry.
• Actively involved in Quarter’s publicity opportunities and community outreach.
• Walks the talk with who we are and what we stand for internally and externally

• Maintain and strictly abide by state sanitation/health regulations and procedures.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Inspect the cleanliness and organization of the line and workstations; rectify any deficiencies.
• Inspect the cleanliness and working condition of all tools, equipment, and supplies, ensuring everything complies with standards.
• Coordinates all repair and maintenance needs for the restaurant in conjunction with Ownership.
• Fields all complaints of DOH or OSHA/workplace safety violations and actions on those items immediately upon receipt.
• Maintain proper storage procedures as specified by Department of Health requirements.

• Maintain a deep understanding of Quarter’s food menu, including origins and ingredients.
• Maintain a deep understanding of Quarter’s beverage program and be able to summarize our philosophy and identify our different offerings.
• Understand allergy restrictions and help communicate potential issues to floor and kitchen staff.

• 5-7 years of experience in a supervisory position in a high-volume restaurant.
• A degree in hospitality, culinary arts, culinary management, or a similar subject is preferred.
• Must be proficient in reading, speaking, understanding, and following written directions and verbal instructions in English.
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to work a flexible schedule, including weekends, nights, and holidays.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Demonstrated positive leadership characteristics and supervisory skills.
• Excellent time management, verbal and written communication, interpersonal, and customer service skills.
• Strong analytical, problem-solving, logical, and scientific thinking skills.
• Ability to exercise tact, courtesy, and ethics in dealing with vendors, co-workers, and customers.
• Exceptionally organized and clear thinker.
• High level of integrity and dependability with a strong sense of urgency. - Team-oriented and maintains a positive and friendly attitude.

This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Be exposed to common allergens and unique ingredients.
• Handle heavy equipment and machinery.
• May be asked to travel to visit vendors or different company locations.

This is a full-time position based in Tribeca, New York

• Pastries & Coffee: Tuesday–Saturday, 11 am–4 pm
• Aperitivo: Thursday-Saturday, 4 pm–5 pm
• Bar Room: Thursday-Saturday, 5 pm–1 am
• Special Events: Tuesday-Saturday pre-booked, minimum 30 days in advance

• $85-100k annual salary based on experience
• Monthly contribution to Medical and Dental Insurance and 401k
• 15 days PTO, plus additional sick leave
• Company discounts at retail and bar

If you are a strong leader with a passion for cleanliness, organization, and hard work, as well as an eagerness to lead a small, dynamic team, we encourage you to apply for the General Manager position with us. To apply, kindly submit your resume and a cover letter outlining your relevant experience and explaining why you are interested in joining Quarters to jobs@shopquarters.com 

Due to the level of responses we receive, we will not follow up with all applicants directly, but if we feel you are a good fit, we will follow up with qualified candidates within five days. Thank you for your application!

Quarters is an equal-opportunity employer that values diversity, inclusion, and a sense of belonging within our organization. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.

• Manage and coordinate beverage operations across multiple programs, ensuring consistency and quality.
• Implement and maintain standard operating procedures to enhance efficiency and service standards.
• Perform a monthly beverage inventory on all liquor, beer, NA beverages, produce, dry goods, glassware, and prepped bar items for the restaurant. 
• Recruit, train, and supervise bar staff, ensuring adherence to company standards and legal regulations.
• Conduct regular staff meetings performance evaluations, and provide ongoing training and development

• Develop and curate innovative beverage menus.
• Monitor industry trends and incorporate new ideas to keep the beverage offerings fresh and exciting.
• Maintain a deep understanding of Quarter’s beverage menu, including origins and ingredients.
• Maintain a deep understanding of Quarter’s food menu and be able to summarize our philosophy and identify our different offerings.
• Understand allergy restrictions and help communicate potential issues to floor and kitchen staff.

• Available for up to five shifts per week, including up to five services and one admin shift.
• Enhances and strengthens guest relationships, established and new.
• Ensure a superior guest experience by maintaining high service standards and promptly addressing any issues.
• ​​Engage with guests to gather feedback and make improvements based on their preferences.
• Promotes cooperative effort, team spirit, good morale, and positive culture among team members. 
• Performs other work-related duties as assigned.

• Understand and communicate the Quarter’s values and brand philosophy to customers and staff and set the tone for a positive work environment.
• Promote Quarter’s vision while establishing us as an innovator within our industry.
• Walks the talk with who we are and what we stand for internally and externally
• Collaborate with the marketing team to design and execute promotional events, campaigns, and specials to drive beverage sales.

• Ensure all beverage operations comply with health, safety, and sanitation regulations, as well as responsible alcohol service practices.
• Monitor and enforce adherence to local and state alcohol laws and regulations.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely.
• Maintain proper storage procedures as specified by Department of Health requirements.

• 3+ years of experience in beverage management in a high-volume restaurant 
• Strong knowledge of cocktails, spirits, and beverage trends
• Must be proficient in reading, speaking, understanding, and following written directions and verbal instructions in English.
• TIPS certification
• Excellent organizational skills and attention to detail.
• Possesses a positive, results-oriented, team-player mentality.
• Ability to work a flexible schedule, including weekends, nights, and holidays.
• Familiarity with restaurant management software such as point of sales, reservations management, inventory management, Microsoft Office, and Google Workspace.
• Demonstrated positive leadership characteristics and supervisory skills.
• Excellent time management, verbal and written communication, interpersonal, and customer service skills.
• Ability to exercise tact, courtesy, and ethics in dealing with vendors, co-workers, and customers.
• Exceptionally organized and clear thinker.
• High level of integrity and dependability with a strong sense of urgency. 
• Team-oriented and maintains a positive and friendly attitude.

This job requires meeting specific physical demands to perform essential duties effectively. Reasonable accommodation may be made to enable individuals with disabilities to perform those essential functions. While performing the essential duties of this job, the employee is regularly required to:

• Exert well-paced mobility for periods of up to 12 hours per day.
• Lift and carry up to 50 pounds.
• Frequently stand, walk, reach, bend, stoop, push, pull, and kneel.
• Frequently utilize the stairs, often while lifting and carrying heavy items.
• Occasionally crouch and climb.
• Be exposed to hazards including, but not limited to, burns, cuts, scrapes, and frequent exposure of hands to water.
• Withstand fluctuations in temperature within the work environment, from high heat to below freezing.
• Be exposed to common allergens and unique ingredients.
• Handle heavy equipment and machinery.
• May be asked to travel to visit vendors or different company locations.

This is a full-time position based in Tribeca, New York

• Pastries & Coffee: Tuesday-Saturday, 11 am-4 pm
• Aperitivo Thursday-Saturday, 4 pm-5 pm
• Bar Room: Thursday-Saturday, 5 pm-1 am
• Special Events: Pre-booked, minimum 30 days in advance

• $70-80k annual salary based on experience
• Monthly contribution to Medical and Dental Insurance and 401k
• 15 days PTO, plus additional sick leave
• Company discounts at retail and bar

If you are a strong leader with a passion for wine and spirits, cleanliness, organization, and hard work, as well as an eagerness to lead a small, dynamic team, we encourage you to apply for the Beverage Manager position with us. To apply, kindly submit your resume and a cover letter outlining your relevant experience and explaining why you are interested in joining Quarters to jobs@shopquarters.com 

Due to the level of responses we receive, we will not follow up with all applicants directly, but if we feel you are a good fit, we will follow up with qualified candidates within five days. Thank you for your application!

Quarters is an equal-opportunity employer that values diversity, inclusion, and a sense of belonging within our organization. We do not discriminate based on race, religion, color, national origin, gender, sexual orientation, age, marital status, veteran status, or disability status.