floor manager

host/hostess

line cook

sommelier

event manager

ESTIATORIO MILOS

Overall, my experience has been positive.

A typical day at work is structured and busy, with clear tasks and a fast-paced environment. As a cook, I focused on preparation, service timing, and maintaining quality standards throughout the shift.

I learned a lot about teamwork, consistency under pressure, and maintaining discipline in a professional kitchen environment. I also improved my efficiency and attention to detail.

Management is generally organized and supportive, with expectations communicated clearly. At times, the pace can be demanding, but standards are consistent.

The workplace culture is professional and team-oriented. There is a strong emphasis on coordination and mutual support during service.

The hardest part of the job is managing high-volume rush periods while maintaining speed and accuracy.


Fresh item deliveries once or twice a day, from different sources in the Mediterrean sea, to Californian sea urchins, to fresh baby spinach sourced locally and the wines to match.
This establishment spares no cost and diligently works to provide the best that can be had in the most exclusive manner. A noteworthy experience that I believe most Greeks would be proud of.
 An ordinary day would see us display 15 different types of fish, each with their own unique characteristics while also offering several seasonal special items. It was often tiring but the rewards are just; to work here you must have nerves of steel and an endless desire to make guests happy.

I been working there as a host for almost 4 months. Management was incredible rude and mean AL THE TIME. You will get zero support at this place, only stress and constant barbs from management for no reason. 
The atmosphere within the team is incredibly toxic. Those who work there for a long time was constantly talked about it for some reason and reprimanded it, felt lile a hazing. 
Also restaurants is super busy all the time, so you have to run around for basically nothing. And if you don’t, guess what? You will get another rude attitude. 
P.S the worst family meal you will found in NY restaurant, it was same meat and rice everyday, they are cheap for their employees. 

Working there was very stressful. Work/Life balance was almost non-existent being that you would become obligated to work 60+ hours and only have 1 day off. Kitchen life was good and everybody helped out as a team. Management was not as resourceful because nobody really call the shots unless the owner was there. Its a great look for your resume but I do not recommend it as a long term career within this company. (high turning rate)

Get ready to give your life blood with no return on your investment.  Upper management is toxic, and there is absolutely a trickle down effect with an environment that lacks support and collaboration.  All management is too afraid of the owner to act with any integrity, and when someone does they are punished rather than rewarded.  The only position worth considering here is as a waiter.

I opened up this Milos when the cosmopolitan opened. The job was very challenging in the beginning do to it being a new restaurant, but the staff all pulled forword to install proper funtions to make the restaurant a great destination. by far the best quality of food I've ever had the chance to sell and taste.

Over all I would say my time at Milos was very difficult and challenging. I believe in their philosophies of hospitality but did not agree with how they went about doing. They way they treat managers and staff at times creates a toxic environment. It was not healthy for me.

Horrible management, one manager will tell you to do one thing while the other one tells you to do the opposite. Instead of working they also have you do irrelevant things while you could be doing your job instead. Waste on my time, and most unhappy I’ve been at a job. Owner is crazy and weird also, seriously avoid this place!!

My experience here was extremely disappointing. The work environment was stressful, management lacked consistency and support, and employee morale was very low. I left feeling undervalued despite working hard every shift. Based on my experience, I would not recommend this workplace.

Although you get a lot of tips at the end of the week, you don't really have free time working at Milos. There are no part-time positions on the floor, so everybody has to work full-time positions ( which is a pro and a con for some people ). The managers are nonchalant and strict for the most part, but they only want to see you succeed and be your best.

Top Job Titles	Average Salary
Floor manager 5 salaries reported	$85,500 per year
Host/hostess 9 salaries reported	$21.84 per hour
Line cook 4 salaries reported	$22.00 per hour
Sommelier 1 salary reported	$17.00 per hour
Event manager 4 salaries reported	$79,375 per year

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