About

Our Story

About Us

Barbounia is an oasis of modern Mediterranean cuisine, influenced by the food and cultures of Greece, Southern France, Morocco and Southern Italy combined with a beautiful chic ambiance and a welcoming staff. Under the direction of Partners Alon Jibli and David Sasson, the restaurant is said to “move into Manhattan’s top tier of Mediterranean’s” as stated eloquently by Bob Lape of Crain’s. Barbounia is open daily for lunch, dinner and a weekend brunch.


 

The Team

Amitzur Mor, Executive Chef
a.mor@chefdriven.com

Chef Amitzur Mor excels at creating innovative technique driven food. He is scrupulous about the cooking process and always strives to awaken your taste buds with every single bite. As the Executive Chef of Barbounia, Chef Mor brings a new and fresh approach to the classic Mediterranean cuisines. He takes full advantage of the freshest and most exquisite local meats, fish, and produce while incorporating the best imported Mediterranean ingredients.

Chef Mor grew up in Israel, and has been working in kitchens since he was 13 years old. He pursued his dream of cooking professionally when he attended Tadmor Culinary School in Israel. Prior to Barbonia, Chef Mor refined his skills under some of the most esteemed chefs in the world, including David Bouley, Francois Payard, Elizabeth Falkner and Tom Colicchio. Over the course of 14 years, Chef Mor worked in many 3 and 4-star restaurants. His background in­cludes the well respected establishments of Bouley, Gramercy Tavern, Payard, as well as high-profile hotels, such as the W Hotel in Hoboken and Country.

Chef Mor’s Instgram

Vlad

Vladimir Kolotyan, General Manager / Beverage Director 
v.kolotyan@chefdriven.com

Vladimir Kolotyan’s love for restaurants was born when he moved to New York 14 years ago. The vast diversity of New York restaurant scene created in Vladimir an unstoppable passion to learn and absorb every single detail and angle in hospitality business. From food to beverages, from back of the house operations to handling the door and relationships with the guests.

His forte later on became wine and liquor, and that was the department which he became in charge of when he started in Barbounia. He was able to achieve multiple publications and awards for the beverage program of the restaurant, most notably Best of Award Excellence from Wine Spectator magazine.  Later on when he became General Manager of Barbounia, he also took charge and helped to open the sister restaurant, The Pavilion. As General Manager of Barbounia Vladimir brings cohesion between the different departments of the restaurant, to insure pleasant experience and environment for the community of the guests and employees.

alon

Alon Jibli
Partner

brian
Brian Bledar  Balaj
b.balaj@chefdriven.com
Assistant General Manager  | Human Resources

We are now hiring hostess; Apply now!

Email your resume: barbounia250@gmail.com

Email your resume at barbounia250@gmail.com

Hostess Position: Interacts with the restaurant guests, fellow staff members, and supervisors in a polite, courteous and a hospitable manner to ensure all guests have an exemplary dining experience, actively takes and processes reservations, answers incoming calls and questions, assists in coordinating the activities of dining room personnel to provide fast friendly service to guests.

  • Outgoing and friendly
  • Stylish and sophisticated
  • Mature and professional
  • Confident and intelligent
  • Have previous experience working in a casual/fine dining restaurants
  • Must be available weeknights/weekend nights. Full and Part-time position available

Server Position: Candidates MUST possess the following:

  • Flexible Schedule with weekend availability
  • Availability during the holiday season
  • Organization and ability to multitask
  • Excellent communication skills
  • Strong work ethic
  • Minimum 4 years’ experience.
  • Must have above minimum wine and liquor knowledge
  • Able to multitask in a fast paced work environment
  • Reliable and punctual
  • Team player looking to help the people you work with and our guests
  • Friendly and hardworking
  • Great at keeping a clean and safe workplace
  • Must have full and flexible availability. We’re open to part time or full time.

Bartender Position: Responsibilities and duties include but are not limited to the below: Must have full and flexible availability. We’re open to part time or full time.

  • Mixing, garnishing and serving alcoholic and non-alcoholic drinks according to company specifications for guests at the bar and in the restaurant
  • Keeping the bar stocked and clean while always providing friendly and attentive service
  • Adhering to company standards for serving alcoholic beverages
  • Accurately accounting for cash/credit card vouchers
  • Upholding service standards to ensure a memorable guest experience
  • Maintaining and upholding our company’s vision and values
  • Demonstrating a passion for details and a willingness to learn
  • Taking part in pre-service duties and applicable closing duties
  • Exhibiting a familiarity with daily menus
  • Participating in service/culinary education sessions
  • Maintaining a safe, sanitary, and organized work environment
  • At least 2 years of beverage experience
  • Strong knowledge of wine, beer, spirits, and cocktail drinks
  • Excellent interpersonal skills
  • Knowledge of POS systems
  • Has a sincere interest in the hospitality industry
  • Demonstrate clear written and verbal communication skills
  • Able to work in a team environment and welcome feedback and direction
  • Capability to stand for prolonged periods of time
  • Lift up to 50 pounds of weight
  • Ability to reach, bend, stoop, climb up and down stairs, walk, carry multiple objects

Maitre’d Position: Barbounia Restaurant is looking for a very seasoned Maître D with extensive Open Table knowledge and an innate hospitable attitude. Interacts with the restaurant guests, fellow staff members, and supervisors in a polite, courteous and hospitable manner to ensure all guests have an exemplary dining experience, actively takes questions, and assists in coordinating the activities of dining room personnel to provide fast friendly service to guests.

  • Must have open availability, which includes nights and weekends.
  • The ideal candidate must possess:
  • At least 3 years’ experience in NYC hospitality/nightlife
  • Working knowledge of Open Table
  • Food and Beverage knowledge with the ability to teach
  • Administrative organization to impress
  • Charisma and personality that can balance light-hearted humor with sincere professionalism
  • Personal drive with an eye toward growth within the company
  • Leadership qualities exhibited through work ethic and integrity
  • Effortless ability to charm the most high-maintenance guests
  • Ability to juggle many tasks with poise and style
  • Scheduling flexibility
  • Fluent in English
  • Basic computer skills, emails, word, excel etc..
  • Fashionable Sense & Dress

 

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