Software Engineer (Hospitality Tech)
Full-time · Fully remote · $170k to $250k per year
We're building an AI-powered virtual concierge for restaurants, making sure every call, text, or question gets answered in the restaurant's own voice. Behind the scenes we handle guest communication, reservations, events, and takeout automatically, all in one place, so staff can focus on the service. Restaurants across North America use the product to make sure no guest goes unanswered. If you are excited about the hospitality space, this is for you.
What You'll Do
Build and ship complete features end to end, from clean maintainable code to rollout and monitoring in production
Collaborate closely with the founders, product, sales, and customer success to understand requirements and navigate trade-offs
Take ownership of your work with strong attention to detail and a bias toward getting things done
Contribute across the full stack with a lean toward backend and distributed systems as you grow your depth over time
Learn fast, ask good questions, and raise the bar
You
2 to 4 years of professional software engineering experience shipping high quality code
Ability to work independently with a strong sense of ownership; you get the keys and the projects, and you act like an owner
Excellent debugging and problem-solving instincts; you dig in until you understand why and fix the core issue, not just the ticket
Strong communicator who can collaborate across engineering, product, and sales
Bonus Skills
Familiarity with our stack: TypeScript, Node.js, Next.js, React, MongoDB, and LLM-agnostic AI tooling
Experience with real-time systems or event-driven architectures (WebSockets, etc.)
Experience integrating third-party APIs
Curiosity about or hands-on experimentation with LLM APIs; you've built something with them, even if it's with Claude Code
Why This Company
Series A backed by top investors
Advisors are CEOs and VPs of the leading companies in the hospitality space
Top funding, top advisors, and a long runway
The founders have experienced the problem in the hospitality space firsthand