River Twice is a modern American restaurant from James Beard nominated chef Randy Rucker, opening in Philadelphia Fall 2019. The concept focuses on connecting guests with the surrounding Mid-Atlantic region through thoughtful consideration of source and ingredients. Menus will evolve regularly and highlight the regions rich bounty of ingredients. The atmosphere will be calm and considered, prioritizing our guests’ comfort and experience above all else.


Seeking those motivated by collaboration and a considered approach to menu, atmosphere, and ethos.


Our team will be responsible for executing the direction and identity of River Twice. We embrace those seeking a long term career opportunity and a chance to create something real and impactful from the ground up.


Beverage Director/


We’re looking for a seasoned hospitality professional who takes pride in being the face of a restaurant. We’re searching for someone with 3-5 of experience managing the FOH, as well as a shared vision for a sustainable, locally sourced concept. It’s crucial that, in addition to the kitchen, we have a director in the FOH maintaining our ethos while showcasing their own passion and philosophy through beer, wine and spirits.


  1. Creating and maintaining a constantly evolving beverage menu – water, coffee, tea, beer, wine, cider, cocktails, aperitifs, digestives, and cordials – that pair with the concept behind our cuisine

  2. Developing and preserving relationships with beverage reps and their companies

  3. Upholding your FOH staff to all health code regulations

  4. Building the team through interviews, hiring, performance reviews, and disciplinary action

  5. Running event-specific menus for occasions such as banquets and catered events

  6. Collaborating on marketing, administrative, product-related, and financial decisions

  7. Managing labor and beverage costs, product levels, and weekly inventories

  8. Staying on your feet for a majority of the work day, as well as being expected to do moderate to heavy lifting

  9. Regulating the flow of the entire FOH through staff schedules, reports, training, and exquisite service