Life at Musso and Frank
At Musso’s, we believe in creating enduring relationships — with our guests and our team members. It’s no secret that a big part of our success is due to our incredible, dedicated team. We foster an environment where growth is always possible, and we focus equally on the satisfaction of our team members and our guests. We don’t want to be your next job. We want to be your last career move.
If you are interested in joining the Musso’s family please email us your resume.
Is fine dining all about white tablecloths, gleaming silverware and impeccable uniforms? While those details help create an unparalleled dining experience, at Musso’s, we think the most important aspect of service is the energy and personality of our team members in the dining room. Every server’s goal is to ensure our guests leave happier than when they sat down. Our servers love what they do, which turns their job into a career and a calling for excellence in hospitality.
Musso’s bar is without a doubt the most important legacy bar in Los Angeles — and one of the most important and iconic bars in the country. Opened just after Prohibition, the longevity is impressive, as is the countless list of celebrities and personalities who’ve sat on our stools over the years. This is a bar with incredible heritage and unique energy. And our bartenders are not only skilled bar masters, but also hospitality professionals who value relationships. They warmly greet customers, pampering both new patrons and regulars alike.
The Musso’s kitchen team has a legacy of excellence. Our executive chef, just the third in Musso’s history, is always on the lookout for individuals with a positive attitude and curious nature — people who are enthusiastic about the culinary arts and take pride in their work. We encourage our kitchen staff to grow, and our management team is there to support, guide and motivate them every step up the way.
“Being a part of the team at Musso’s is truly a family feeling from the family who owns the restaurant to my coworkers to the guests we serve. One of a kind!”
Brogan Roche – Server