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Remote Vacation Planner

MAJC✨ · Houston, TX · 2 wk ago
Sales$65k/yrFull-time

One platform, built for how the hospitality industry actually runs. Join MAJC to help reduce the 72% annual hospitality worker churn rate and fill the 780K open hospitality jobs.

About the role

MAJC connects operators and workers on one platform—free for team members, subscription-based for operators. Hire, train, and retain the team that runs your operations for $4.99 per operator seat per month. Unlimited matches, no per-click bidding war.

  • MAJC Trading Card profiles let you meet the human, not just the resume.
  • Academy and Community lift retention.
  • The MAJC Agent empowers your team with the right answers when it matters most.

Why MAJC exists

The hidden cost of churn is silently killing hospitality businesses. Most operators never see the real cost on their P&L:

  • 65% annual churn rate (Bureau of Labor Statistics, 2025)
  • $6,700 average cost to recruit, hire, train, and replace one worker (Cornell Center for Hospitality Research)
  • 15 average employees per location (NRA / AHLA workforce data)

Per location, per year, churn costs an estimated $65,325. MAJC is built to change that by providing 24/7 personalized support for workers and operators.

How MAJC works

  • Jobs: Match on skills, shift fit, and culture. Hire via a per-seat subscription with no per-click bidding.
  • Academy: Five-minute lessons with real certifications. Finish lessons on a break, and certifications land on your MAJC Trading Card.
  • Community: Peer support through moderated channels for workers and operators. One profile across Jobs and Academy.
  • Hospitality AI Agent: Answers when the shift gets hard—policy, recipes, and scheduling help in clear language, with no 45-day cutoff on access.

Testimonials

Real operators, chefs, and leaders share how MAJC is changing hospitality:

  • “MAJC is transforming hospitality by giving leaders the tools, mentorship, and community they need to build stronger, more sustainable teams.” — Andrew Zimmern, Chef, Author, Restaurateur and Television Personality
  • “MAJC helps hospitality professionals grow. Through upskilling and leadership development, it gives teams the tools for long-term success.” — Sarah King, Chief People, Darden Restaurant Group
  • “MAJC reshaped how I lead. The mentorship gave me practical tools, real confidence, and a community that supports both personal growth and better leadership.” — Erika Bongort, Chef and a Certified Cheese Professional
  • “Being part of MAJC feels like belonging. The supportive community and shared experiences have led to real connections that last beyond the program.” — Amy Hammond, Restaurant Manager and Hospitality Trainer

Built for hospitality

Created from hundreds of operator conversations, not generic AI. Features include:

  • 100+ hospitality experts contributing
  • 18+ interactive hospitality courses
  • 4 connected products on one profile

MAJC Trading Card

Your skills, certifications, and work history in one portable profile. Free for every hospitality worker—no app-store tier or premium upcharge. Your MAJC Trading Card travels with you when you change jobs, and you choose what work history carries forward.

Example Profiles

  • Andrea Simmons | Bar Manager | 7 years experience
    • About: Bar Manager with seven years across Brooklyn and Hudson Valley. Built and launched two bar programs at award-winning establishments. Calm in a weeded service and sharp on cost of goods.
    • Strengths: Cocktail program, cost control, floor mentor
    • Work style: Heads-down prep, talkative on the floor. Coaches by example. Tracks pour costs weekly and pays close attention to cost of goods and local sourcing.
    • Looking for: Bar Manager, Beverage Director, or Independent venue (Full-time)
    • Growth goal: Move from bar manager to beverage director within 18 months. Sommelier track on the side.
    • Background: Maison Premiere Brooklyn, The Long Island Bar Brooklyn, Troutbeck Amenia
    • Fun fact: “Serves her grandfather’s Negroni recipe at the bar. Same proportions, same gin, since 1994.”
  • Marcus Reyes | Sous Chef | 9 years experience
    • About: Sous chef with nine years across Austin fine dining and high-volume Italian. Known for a calm pass, tight prep, and mentoring line cooks on fire and timing.
    • Strengths: Line lead, wood-fire, menu R&D
    • Work style: Leads by example on the line. Writes prep lists the night before and keeps the pass quiet during the rush.
    • Looking for: Sous Chef, Chef de Cuisine, or wood-fire kitchen (Full-time)
    • Fun fact: “Keeps a pocket notebook of every 86 and fire drill from the last three years. Still uses it on new menus.”
  • Sofia Tran | Lead Barista | 5 years experience
    • About: Lead barista with five years in Portland specialty coffee. Built dial-in and latte-art standards for two growing cafés.
    • Strengths: Espresso program, training, latte art
    • Work style: Patient trainer on the bar. Opens with dial-in, closes with tasting notes the team can repeat.
    • Looking for: Lead Barista, Coffee Director, or training-focused café (Full-time)
    • Fun fact: “Judged a regional latte-art throwdown and still pulls practice shots before every shift.”

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