SAN FRANCISCO–(BUSINESS WIRE)–The ONE Group Hospitality, Inc. (Nasdaq: STKS) today announced the opening of its newest STK Steakhouse in the heart of downtown San Francisco. Located at 1 Market Street, San Francisco, CA 94105, the new restaurant offers Vibe Dining at its finest, with spectacular views and plentiful outdoor space to enjoy elevated culinary selections, world-famous cocktails and live music spun by renowned DJs. The opening of STK San Francisco, a company-owned location and third restaurant in the state of California, marks the next step in the company’s strategic expansion initiatives and long-term growth strategy.

“San Francisco is such a vibrant city, and we are thrilled to bring STK and introduce our signature Vibe Dining experience to residents and visitors alike,” said Emanuel “Manny” Hilario, President and CEO of The ONE Group. “STK offers our guests the ultimate dining experience, making every occasion celebrated in our restaurants a memorable one. We know STK will be a great addition to San Francisco’s already bustling downtown area and are proud to open our doors and share our unmatched culinary offerings with the Bay Area.”

At STK San Francisco, set among elegant design elements, guests can enjoy STK’s craveable menu for brunch, lunch or dinner, as well as the steakhouse’s iconic $3, $6, $9 weekday happy hour featuring signature cocktail selections like the popular Not Your Daddy’s Old Fashioned , Cucumber Stiletto and Spiced Watermelon. STK is also home to an impressive and award-winning wine list that allows guests to pair its premium dry-aged steaks with their favorite varieties from around the world.

Hours of operation for STK San Francisco are as follows:

• Lunch | Monday-Friday 11:00am-3:00pm

• Dinner | Monday-Thursday 3:00pm-11:00pm, Friday & Saturday 3:00pm-1:00am, Sunday 3:00pm-10:00pm

• happy hour | Monday-Friday 3:00pm-6:30pm

• Take Out & Delivery | Beginning September 14, 2022

• brunch | Beginning September 24, 2022 9:00am-3:00pm

For more information or to book a table at STK San Francisco, visit www.stksteakhouse.com/venues/san-francisco.

About STK

STK Restaurants are “Not Your Daddy’s Steakhouse,” offering a high-energy dining experience that artfully combines the superior quality of a traditional steakhouse with a Vibe Dining atmosphere unlike any other. Delectable cuisine, upscale cocktails and an elevated Happy Hour, along with an in-house DJ and chic décor, all come together to offer a memorable fine dining experience that keeps guests enjoying their evening from drinks to dinner to late night. STK’s menu features reimagined classic American cuisine for lunch, brunch and dinner with unique local flair infused into each location’s menu. The brand’s beef program focuses on the highest quality, delicious and craveable steaks while emphasizing transparency and traceable sourcing practices. STK has locations in Atlanta, Bellevue, Chicago, Denver, Doha, Dubai, Ibiza, Las Vegas, London (2), Los Angeles, Los Cabos, Miami, Milan, Nashville, New York City (2), Orlando, San Diego, San Francisco, San Juan, Scottsdale, and Toronto. The company continues to expand globally. For more information about STK, please visit www.stksteakhouse.com.

About The ONE Group

The ONE Group Hospitality, Inc. (Nasdaq: STKS) is a global hospitality company that develops and operates upscale and polished casual, high-energy restaurants and lounges and provides hospitality management services for hotels, casinos and other high-end venues both in the US and internationally. The ONE Group’s focus is to be the global leader in Vibe Dining, and its primary restaurant brands and operations are:

• STK, a modern twist on the American steakhouse concept with 23 restaurants in major metropolitan cities in the US, Europe and the Middle East, featuring premium steaks, seafood and specialty cocktails in an energetic upscale atmosphere.

• Kona Grill, a polished casual, bar-centric grill concept with 24 restaurants in the US, featuring American favorites, award-winning sushi, and specialty cocktails in an upscale casual atmosphere.

• ONE Hospitality, The ONE Group’s food and beverage hospitality services business develops, manages and operates premier restaurants and turnkey food and beverage services within high-end hotels and casinos currently operating 13 venues in the US and Europe.

Additional information about The ONE Group can be found at www.togrp.com.

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Anyone who wants to get ahead in the hotel industry is better prepared to move. In this way you can multiply your chances and increase your chance of more personal wealth. This is how it was explained to me many years ago and it is certainly my experience. Moving, on the other hand, is not easy and can put a strain on you and the people in your relationships.

One aspect of moving is the experience you can gain. The work exposure as well as life itself. It is seductive and exhilarating to learn how to survive and excel in different work environments and locations. Once you’ve built this into your system you’ll want more, which means you’ll be moving again.

I’ve moved 11 times in my life and career. When I say moving, I mean packing up everything, selling the flea market and loading the truck. All over North America and I can honestly say that every move has had a silver lining. I can also say that every movement had its challenges and bumps. I’ll take you through each one and try to highlight the good and the less positive. Because I believe that life is about life and at this point we never know what will look like adversity, that may be exactly what drives us on.

For the first part of the story – read here (1981-2000).

For the second part of the story – read here (2000 – 2007).

Working for the EPP meant that I was its numbers man. I gave him everything he needed to analyze, and he and I got along, so to speak. I now had a new goal. I quickly realized that there were many advantages to being your pocket man. People will get back to you if you call from the boss’s office. I was part of his team and we did two budget review tours across North America. These meetings were sometimes tense and action packed. You never knew who was going to be beaten up. I learned so much about our business and human nature. I’ve worked on a lot of interesting projects, including a regularly added feature of the President’s Favorite Projects and even an 11-hour appearance for the CEO to fend off a fatwa. Who says accountants aren’t creative?

The only thing I’m going to say about Corporate or the Puzzle Palace is that I liked it a lot better than I thought. My job at Corporate came to an end and in 2007 I switched back to the world of hotels on our mother ship in Toronto. It was good to be back in a hotel and play a permanent role that wasn’t going to change that much. This was a step in my career that I didn’t have to pack. I just stopped a block down the street to start my new gig. Working as a manager in a hotel has many advantages: the cafeteria, dry cleaning, parking, service and entertainment accounts, to name a few.

My life has settled in quite well in Toronto and we’ve moved from the suburbs to downtown. No more trains to commute to the city – I exchanged the Go-Pass for a new bike and found a new love for cycling. My kids were getting older now, one at university and two more at the door, when one day my phone rang and as the saying goes – one thing led to another – and we moved to San Francisco. Check out the full history of Trading Places here.

If you count, this is nine moves so far. It was, so to speak, the last step I took with the company. San Francisco was a dream come true. I had planned a trip to California almost 30 years earlier that didn’t materialize, now someone or something was paying me. Ain’t life sweet

Leaving family and friends behind in Canada was not easy. I remember asking my daughters what they thought of us moving to San Francisco and they were all very supportive of us. One aspect that made it even more attractive was that Johanne has dual citizenship. After carefully researching her late mother’s birth and school records, she’d received her U.S. passport the year before. It started and for the next three and a half years I was the regional controller for California.

We had so many great adventures there and the work was amazing too. But like many things in life, they come to an end, so to speak. For me that meant the hotel was sold, we had new owners, and let’s say the arranged marriage didn’t go so well for me. One thing led to another and it was time to leave the hotel family after 31 years.

Getting divorced is tough for anyone, but getting divorced after three decades and nine moves is heartbreaking. As devastating as it was, I also knew it was time. It was my time, time for myself, to do a different type of movement. We stayed in the Bay Area for another two and a half years, at our home in Haight Ashbury. Mainly because we had nowhere else to go. I started my coaching business. John’s counseling flourished and my daughter Alyson graduated from college and moved to SF and us. We helped her settle in, she found her first job with this new company called AirBnB. A few months later she moved out alone. Now it was time for Move # 10. SOCAL, we’re coming.

Train number 10 was very different from the last couple of trains, simply because we were alone. No company move this time. We sold our house in SF ($$$$) and found a house to rent in Orange County south of LA in a small town called Corona Del Mar. We wanted to experience Southern California and wanted to stay for a year.

Four years later we loved our SOCAL experience. Our house was a five minute walk from the beach. I lived in shorts all year, rode my mountain bike almost every day, bought a little red British sports car and kept working on my coaching business. I started writing in this house. I also made some good friends. But the one-year experiment had unfortunately turned into four. We’ve been staring at the States for almost 10 years now and we both wanted to retire, but the big question was where we were going …

Come back for the final moving part and the nearly 3,100 mile cross-country adventure.

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NICOLEHOLLIS

Employer:

San Francisco, CA, USAPlace:

Monday 29 March 21Published on:

Full timeType:

DESIGN RESPONSIBILITIES:

• Is responsible for the creation of drafts and the creation of project documents under the direction of the senior designer.
• Create and complete contractual documents to meet client program, NHID standards, and project budget constraints, including:
  • Rendered plans, views, and views
  • Specifications and drawings
  • Full set of engineering drawings
  • Selections and specifications for surfaces, hardware and plumbing
  • Custom furniture design and documentation
  • Finishing boards and / or boxes
• Responsible for organizing the project folder and ensuring that the filing system complies with NHID standards
• Order surface and fabric samples and organize the library as needed.
• Lead the development and design of entire project areas as instructed by the Senior Designer.
• Support interns.

RESEARCH & DEVELOPMENT:

• Monitor and communicate trends in the hospitality market.
• Attend presentations from suppliers and inform the team about new and innovative products.
• Follow the individual professional / technical development.
• Contribute to the goals of studio development.
• If necessary, take part in industry events / trade fairs and represent NHID.

QUALIFICATIONS / SKILLS / QUALITIES:

• At least 1 year of experience in hospitality design
• Strong conceptual design approach.
• Degree in architecture or interior design, accredited 4-year + program
• Knowledge of AutoCAD, Adobe Creative Suite, Sketch Up, MS Office and all other industry-standard programs
• Is collaborative, self-motivated, positive, and flexible with strong oral and written communication skills.
• Proven organizational skills and attention to detail with the ability to work on multiple projects at different stages.
• Experience in making construction drawing sets with knowledge of construction details, materials, methods and codes.
• Experience in producing FF&E specification supplies / implementations and available suppliers / processors; SPEXX knowledge preferred
• Must have excellent customer service skills and be familiar with customers, consultants, suppliers and internal staff

This position is full-time, perpetual, with full health coverage, 401 (k) Safe Harbor Matching, pre-tax flexible expense account, commuter benefits, 529 college pre-tax plan, and PTO

Please send your resume, portfolio and additional documents with CAD details, drawings, schedules and presentations and salary requirements to careers@nicolehollis.com

View your application history

• Further vacancies from this employer:

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Back to the job list …

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