Description
All bartenders are responsible for ensure that guests have an enjoyable experience by providing quality customer service. Bartenders work in the front of the business taking orders, serving food and building drinks for the dining room and bar guests.
Requirements
CORE SKILLS AND CHARACTERISTICS • Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs. • A discerning eye for detail. • Sixth sense attuned to non-verbal language and cues. • Exceptional written and verbal communications skills. • Grace under pressure; is able to quickly and diplomatically diffuse tense situations with guests and Team Members. • Strong organizational and time management skills. • Strong and accurate arithmetic and math aptitude. • Exceptional personal hygiene and positive representation of the company. • Team oriented outlook. JOB DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Serves alcohol responsibly within State and Local and Store level laws and guidelines. • Requests identification of guests who order an alcoholic beverage maintaining knowledge of alcohol awareness and monitoring the sobriety of guests. • Maintains full knowledge of all food and beverage offerings, ingredients, out of stock items, possible modifications and in the moment changes. • Maintains bar inventory and stock. To include checking stock of glassware, beverages and bar supplies, and communicating shortages to Management. • Consistently completes all assigned opening/closing side work. • Works in a clean an organized manner keeping assigned stations and service areas maintained during shifts. • Has working knowledge of the Point of Sale (POS) system and accurately enters all food and beverage orders. • Assists other Team Members as needed, both with and without the direction of Management. • Maintains positive and effective communication with Team Members and Managers regarding all relevant information, special considerations and/or concerns pertaining to our guests. • Re-stocks items and supplies as needed and alerts Management of shortages. • Accurately and promptly prepares and tenders guests’ payments. • Prepares all Cash Out paperwork accurately and submit to the Manager on Duty for verification at the end of each shift. • Communicates health and/or safety concerns/violations immediately to the Management. • Assists with answering the telephone, taking messages and directing telephone calls, as needed in compliance with restaurant telephone etiquette protocol. • Attends all informational meetings. • Performs all other related duties as assigned.
Additional Information
General food service environment in which you may remain standing on your feet for up to six hours at a time and may require stooping, kneeling, reaching lifting and carrying during the course of the work shift. Maybe required to lift up to 150 lbs. during the course of the work shift.
Description
Dishwashers are responsible for ensuring all pots, pans, flatware, serving utensils and other miscellaneous items are clean, sanitized and stored correctly. The Dishwasher must adhere to all sanitation policies and protocols while embodying a “Customer First” mentality understanding how his/her actions and execution directly affect the guest experience. Upholds all Company tenets and practice the principles of Q.S.C.C. Reports to Management.
Requirements
CORE SKILLS AND CHARACTERISTICS • English proficiency. • Developed organizational and time management skills. • Professional and courteous demeanor. • Effective multi-tasking skills to ensure a quick response to guest and co-worker’s needs. • Exceptional personal hygiene. • Team oriented outlook. JOB DUTIES • Thoroughly washes and sanitizes all kitchen and restaurant dishes, glassware, utensils and other equipment using a dishwasher or by hand as designated. • Responsible for the proper use and maintenance of equipment. • Maintains a working inventory of all cleaning solutions. • Responsible for the proper handling and storage of cleaning solutions. • Maintains cleanliness and maintenance of the dish machine and troubleshoots malfunctions when needed/ alerts Kitchen Management of problems. • Maintains a clean and orderly kitchen area by removing trash and grease, sweeping and mopping floors and wiping down counters during shift and before leaving. • Other duties include but, are not limited to: o Sweeping and mopping floors, o Maintaining the bathrooms, o Taking out the trash, o Cleaning the exterior of the restaurant and o Helping out with food preparation. • Reports health, safety and maintenance concerns immediately to the Kitchen Manager or Store Manager. • Participates in and attends all informational and team building meetings. • Performs all other related duties as assigned; including opening and closing checklists.
Additional Information
General food service environment in which you may remain standing on your feet for six or more hours and may also be required to stoop, kneel, lift and/or carry during the course of work shift. This may require you to lift or move 50 or more pounds.
Description
This is a salaried position. The Floor Manager is responsible for operational aspects of the floor and Front of House Staff. This includes service professionalism and presence, cleanliness, training staff and keeping guests happy. Making sure all shifts are covered. The job also includes specific paperwork related duties including; organization of pre-payroll clarification worksheets, opening and closing checklists, reservation worksheets and certain other perfunctory paperwork related duties. The job may also include the necessity to travel to other Company locations. The job may encompass working uncovered shifts company wide.
Requirements
Additional Information
1.Assist Host on busy nights 2.Maintain Quality Service 3.Lead & Instruct floor staff 4.Keep proper flow in dining room 5.Train new & potential hires 6.Check daily completion of checklists 7.Side work- Monitor quality & completion of all tasks and associated paperwork 8.Build regular customer base 9.Special Attention to VIP patrons 10. Handle reservations & Coordinate with Chef on Special Events & large parties 11. Handle Guest requests and unhappy guests 12. Train Staff [checklists, protocols and procedures] 13. Hiring & Scheduling [in coordination w/ GM] 14. Coordinate Regular Cleanings 15. Attend Wine Tasting's, New Wine Menu Meetings and all Manager meetings 16. Coordinate scheduling and attendance of all floor related employee meetings. 17. General maintenance upkeep [call contractors, coordinate with GM] 18. Paperwork a. Opening & Closing Checklists up to date b. Shift Transfer Sheets up to date c. Pre Payroll/timecards accurate before payroll [once every two weeks] d. Keep Emergency Numbers list up to date e. Keep all employee info [phone, email, etc] current
Description
Team Members that fill the Food Runner position act as the liaison between the Kitchen, Server and Bartenders and guests to ensure that all receive the best quality of food products in an efficient, professional and friendly manner. Runners must embody a “Customer First” mentality while upholding all Company tenets and practice the principles of Q.S.C.C. Reports to Management. Food Runners maintain detailed knowledge of physical layouts of dining rooms and bars, including tables and seat numbers. Runners are able to decipher all food labels and ensure orders arrive to the correct guest.
Requirements
CORE SKILLS AND CHARACTERISTICS • English fluency. • Anticipates guest’s needs. • A discerning eye for detail. • Exceptional guest service skills to include the positive handling of guest issues with tact and diplomacy. • Strong organizational and time management skills. • Professionalism and courteous demeanor. • Teamwork skills. • Exceptional personal hygiene and positive representation of the Company. JOB DUTIES • Provides support to Front of House Team Members by: o Stocking all service areas and maintaining adequate supplies during meal period, o Assisting with service of beverages, transportation of food trays to dining room; cleaning of all public areas. • Complete all assigned opening/closing side work to prepare dining areas and bathrooms. This will in inclusive of but, not limited to: o Sweeping/Moping Dining Areas Regularly o Clean Windows Regularly o Sweeping Stairs. o Restock Condiments. o Restock Soda Supplies. o Refill soda machines with ice. o Keep soda machines clean. o Clean Dining Tables Regularly. o Fill Napkin Holders Regularly. o Remove Trash to Trash Room or Dumpster, o Completes Bathroom Checklists every half hour. o Transports all dirty tableware to dishwashing area for proper cleaning. o Ensures organized food pick up area in kitchen and related service areas during work shifts. • Maintains and applies full knowledge of all menus, kitchen procedures, product guidelines and standards, floor plan and seating charts as well as other restaurant information, such as restaurant hours, address etc. • Expediently communicates health and safety concerns/violations to Management. • Promptly alerts kitchen staff or appropriate manager of stock shortages. • Attends all informational and team building meetings. • Performs all other related duties as assigned.
Additional Information
General food service environment in which you may remain standing on your feet for up to six hours and may also be required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you to regularly lift and/or move up to 40 lbs. during the course of the work shift.
Description
All Managers are responsible for the day to day operations of the Kitchen and Front of House and reports directly to the Corporate Management and Ownership. Areas of responsibility include but are not limited to the training of staff, monitoring food quality, food and dry goods ordering, execution daily specials and menu changes, repairs and maintenance, cleanliness and sanitation, scheduling, costing of food, completing daily check lists, maintaining and editing labor, following the budgets set forth by the Chief Financial Officer, and disciplining staff while upholding all Company tenets and practice the principles.
Requirements
CORE SKILLS AND CHARACTERISTICS. -Anticipates Customer’s needs and questions. -English fluency. -Exceptional communications skills. -Grace under pressure; handles the pressure of a busy service with a smile. -Strong organizational and time management skills. -Accurate arithmetic skills and an overall strong math aptitude. -Team oriented outlook. -Impeccable personal hygiene and positive representation of the Company.
Additional Information
As a Manager, you will be responsible for helping to lead and drive the daily operations of your location. You will manage the kitchen and dining areas to ensure an excellent guest experience. You will oversee all hourly Team Members and will be responsible for all administrative and leadership functions to ensure a smooth operation. Other responsibilities of the Manager role may include: -Upholding standards of Quality, Service, Cleanliness and Consistency. -Managing all functions on our daily checklist, -Handling payroll and scheduling. -Focusing attention on Employee Development. -Overseeing Inventory, Quality and Safety. -Managing the Facility. -Leading and Developing Community Relations. -Provides excellent service to guests and interacts with other Employees while maintaining a professional demeanor. -Maintains full knowledge of all food and beverage offerings, ingredients, out of stock items, possible modifications and in the moment changes. -Assists other Employees as needed. -Maintains positive and effective communication with Employees and Managers regarding all relevant information, special considerations and/or concerns pertaining to our customers. -Communicates and corrects health and/or safety concerns/violations immediately. -Attends all informational meetings. -Performs all other related duties as assigned.
Description
A Host presents a positive first impression of the Company's friendliness, excellent service and high standards. The Host greets Guests upon arrival, informs Guests of their wait time, monitors a waiting list, enters Guest names into the computer system, show Guests to their table and bid Guests farewell as they leave. A Host must be able to carry natural conversation with Guests without sounding scripted or intrusive. As a member of an energetic team, the Host/Hostess may also need to answer the phones and fill to-go orders when needed. Availability must include nights and weekends.
Requirements
CORE SKILLS AND CHARACTERISTICS Customer Focus & Excellent People Skills Communication Proficiency. Aboce Average Planning & Organizational Skills. Stress Management/Composure. Multi-task oriented. Professionalism High Energy Thoroughness Teamwork Attention to Detail Excellent Verbal Communication DUTIES Greet incoming and departing Guests warmly with a genuine smile and eye contact; escort them to assigned dining area; present menus Treats all guests in a manner to ensure their complete satisfaction. Always strives to exceed guests' expectations. Takes names and runs the waiting list. Plans daily reservations. Observes tables and keeps track of clean, dirty and occupied tables. Cleans, organizes and stocks menus at host area. Answers phone and answers questions concerning the menu and restaurant. Interacts with guests as they arrive and as they leave the restaurant to ensure positive dining experience. Fills to-go orders, if applicable. Maintains restrooms throughout shift. Sweeps foyer and front entrance area frequently. Answer incoming calls to the restaurant and provide appropriate service Performs other duties as directed.
Additional Information
Description
Line Cooks are responsible for prepping, stocking, working, maintaining, cleaning and closing down the grill station. They must follow all protocols and procedures set forth in the training guidelines ensuring our food is served to specification and in a clean and sanitary fashion. Reports to Kitchen Managers and Store Management
Requirements
JOB DUTIES • Properly prepares and stocks station. • Accurately prepares all food items during work shift according to food orders while minimizing waste. • Safely handles food product. This includes effectively maintaining work area in a sanitized manner in compliance with state and local health and safety regulations • Effectively communicates with Kitchen Manager or Expediter in a professional manner regarding guest orders. • Keeps track of and communicates Prep needs for the following shift. • Follows portion and quality control guidelines. • Ensures all unused food products are stored or restocked. This includes rotation and labeling of food with dates. • Ensures kitchen appliances and equipment have been well cleaned and as required turned off at the end of each work day per Store’s opening and closing procedures. • Promptly notifies Kitchen Manager of any shortages or waste/spoilage. • Reports any health or safety concerns/violations immediately to the Kitchen Manager. • Reports any equipment deficiencies to the Kitchen Manager. • Perform all duties as assigned, including completing opening and closing checklists.
Additional Information
Description
The Prep Cook / Receiver is responsible for receiving all food deliveries, ensuring all product arrived as ordered, and putting it away. They are also responsible for prepping all items listed on the prep sheet completed by the MOD or Lead Grill Cook. The prep cook must keep all storage areas neat and clean, follow all recipes to the specification, and adhere to all sanitation policies and protocols. General Duties May Include: Receiving and storing properly all product arriving at the restaurant, ensuring it is in good condition and is the correct product. Prepping bulk items as laid out on the daily prep list using recipes and guidelines in the recipe book Cleaning and organizing the kitchen
Requirements
Additional Information
Description
Servers are responsible for ensure that guests have an enjoyable dining experience by providing quality customer service. Servers work in the front of the business taking orders, serving food and drinks, and removing dinnerware from the table in a timely manner.
Requirements
CORE SKILLS AND CHARACTERISTICS • Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs. • A discerning eye for detail. • Sixth sense attuned to non-verbal language and cues. • Exceptional written and verbal communications skills. • Grace under pressure; is able to quickly and diplomatically diffuse tense situations with guests and Team Members. • Strong organizational and time management skills. • Accurate arithmetic skills and an overall strong math aptitude. • Team oriented outlook. DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Serves alcohol responsibly within State, Local and Store level laws and guidelines. • Maintains full knowledge of all food and beverage offerings, ingredients, out of stock items, possible modifications and in the moment changes. • Consistently completes all assigned opening/closing side work. • Works in a clean in an organized manner keeping assigned stations and service areas maintained during shifts. • Has working knowledge of the Point of Sale (POS) system and accurately enters all food and beverage orders. • Assists other Team Members as needed, both with and without the direction of Management. • Maintains positive and effective communication with Team Members and Managers regarding all relevant information, special considerations and/or concerns pertaining to our guests. • Re-stocks items and supplies as needed and alerts Management of shortages. • Accurately and promptly prepares and tenders guests’ payments. • Prepares all Cash Out paperwork accurately and submit to the Manager on Duty for verification at the end of each shift. • Communicates health and/or safety concerns/violations immediately to the Management. • Attends all informational meetings. • Performs all other related duties as assigned.
Additional Information
General food service environment in which you may remain standing on your feet for six or more hours and may also be required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you to regularly lift and/or move up to 40 lbs. during the course of the work shift. Knowledge of Burgers and Dogs. Describing beverage offerings both alcoholic and non-alcoholic. Obtaining and recognizing proper identification for purchase of alcoholic beverages. Serving wines, beers and pitchers. Properly taking orders and entering into the computer. Ensuring correct information such as temperature, modifiers and upcharges. Setting the pace of and directing the flow of service. This requires a special sensitivity not only to the guest’s timing needs - but also to the kitchen’s. Insuring that orders from different tables are taken in a staggered manner and then entered into the kitchen immediately. Do not put multiple orders in the kitchen at the same time. Handling all payment methods. The cleanliness of the restaurant and constant maintenance throughout the evening is everyone’s responsibility. Always check the floor, wait station, etc, for debris and do not pass it by if you notice. Shared Opening and Closing Sidework with other Tasty Burger FOH Staff Always bring kit of pens, note pad, wine opener.
Description
An Oyster Shucker is responsible for ensuring the Oyster bar is prepared based on established procedures. Reading and following established recipes and plating requirements as set by the executive chef. The Oyster Shucker provides fast, accurate shucking of Oysters. The Oyster Bar is centrally located in the dining room behind the bar. Interaction with guests and a positive attitude will be a large part of your responsibility. Assisting the bar staff with duties is also required.
Requirements
- Shucks fresh oysters or clams with shucking knife - Cleans & prepares shellfish for serving to customers. - May mix ketchup, horseradish, lemon juice, and also other ingredients to make sauces - Ensure oyster bar is properly prepared based on established procedures - Provide assistance bar staff with filling ice, changing kegs, stocking, emptying trash, etc.. - Follow established recipes and plating requirements - Provide fast, accurate shucking of oysters - Restock all items through each shift
Additional Information
Must be able to work all areas of the restaurant and operate kitchen equipment. Position requires standing, bending, lifting, kneeling, and walking the entire workday. Must have the ability to lift 30 pounds frequently and up to 50 pounds occasionally.
Description
All bartenders are responsible for ensure that guests have an enjoyable experience by providing quality customer service. Bartenders work in the front of the business taking orders, serving food and building drinks for the dining room and bar guests.
Requirements
CORE SKILLS AND CHARACTERISTICS • Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs. • A discerning eye for detail. • Sixth sense attuned to non-verbal language and cues. • Exceptional written and verbal communications skills. • Grace under pressure; is able to quickly and diplomatically diffuse tense situations with guests and Team Members. • Strong organizational and time management skills. • Strong and accurate arithmetic and math aptitude. • Exceptional personal hygiene and positive representation of the company. • Team oriented outlook. JOB DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Serves alcohol responsibly within State and Local and Store level laws and guidelines. • Requests identification of guests who order an alcoholic beverage maintaining knowledge of alcohol awareness and monitoring the sobriety of guests. • Maintains full knowledge of all food and beverage offerings, ingredients, out of stock items, possible modifications and in the moment changes. • Maintains bar inventory and stock. To include checking stock of glassware, beverages and bar supplies, and communicating shortages to Management. • Consistently completes all assigned opening/closing side work. • Works in a clean an organized manner keeping assigned stations and service areas maintained during shifts. • Has working knowledge of the Point of Sale (POS) system and accurately enters all food and beverage orders. • Assists other Team Members as needed, both with and without the direction of Management. • Maintains positive and effective communication with Team Members and Managers regarding all relevant information, special considerations and/or concerns pertaining to our guests. • Re-stocks items and supplies as needed and alerts Management of shortages. • Accurately and promptly prepares and tenders guests’ payments. • Prepares all Cash Out paperwork accurately and submit to the Manager on Duty for verification at the end of each shift. • Communicates health and/or safety concerns/violations immediately to the Management. • Assists with answering the telephone, taking messages and directing telephone calls, as needed in compliance with restaurant telephone etiquette protocol. • Attends all informational meetings. • Performs all other related duties as assigned.
Additional Information
General food service environment in which you may remain standing on your feet for up to six hours at a time and may require stooping, kneeling, reaching lifting and carrying during the course of the work shift. Maybe required to lift up to 150 lbs. during the course of the work shift.
Description
Dishwashers are responsible for ensuring all pots, pans, flatware, serving utensils and other miscellaneous items are clean, sanitized and stored correctly. The Dishwasher must adhere to all sanitation policies and protocols while embodying a “Customer First” mentality understanding how his/her actions and execution directly affect the guest experience. Upholds all Company tenets and practice the principles of Q.S.C.C. Reports to Management.
Requirements
CORE SKILLS AND CHARACTERISTICS • English proficiency. • Developed organizational and time management skills. • Professional and courteous demeanor. • Effective multi-tasking skills to ensure a quick response to guest and co-worker’s needs. • Exceptional personal hygiene. • Team oriented outlook. JOB DUTIES • Thoroughly washes and sanitizes all kitchen and restaurant dishes, glassware, utensils and other equipment using a dishwasher or by hand as designated. • Responsible for the proper use and maintenance of equipment. • Maintains a working inventory of all cleaning solutions. • Responsible for the proper handling and storage of cleaning solutions. • Maintains cleanliness and maintenance of the dish machine and troubleshoots malfunctions when needed/ alerts Kitchen Management of problems. • Maintains a clean and orderly kitchen area by removing trash and grease, sweeping and mopping floors and wiping down counters during shift and before leaving. • Other duties include but, are not limited to: o Sweeping and mopping floors, o Maintaining the bathrooms, o Taking out the trash, o Cleaning the exterior of the restaurant and o Helping out with food preparation. • Reports health, safety and maintenance concerns immediately to the Kitchen Manager or Store Manager. • Participates in and attends all informational and team building meetings. • Performs all other related duties as assigned; including opening and closing checklists.
Additional Information
General food service environment in which you may remain standing on your feet for six or more hours and may also be required to stoop, kneel, lift and/or carry during the course of work shift. This may require you to lift or move 50 or more pounds.
Description
This is a salaried position. The Floor Manager is responsible for operational aspects of the floor and Front of House Staff. This includes service professionalism and presence, cleanliness, training staff and keeping guests happy. Making sure all shifts are covered. The job also includes specific paperwork related duties including; organization of pre-payroll clarification worksheets, opening and closing checklists, reservation worksheets and certain other perfunctory paperwork related duties. The job may also include the necessity to travel to other Company locations. The job may encompass working uncovered shifts company wide.
Requirements
Additional Information
1.Assist Host on busy nights 2.Maintain Quality Service 3.Lead & Instruct floor staff 4.Keep proper flow in dining room 5.Train new & potential hires 6.Check daily completion of checklists 7.Side work- Monitor quality & completion of all tasks and associated paperwork 8.Build regular customer base 9.Special Attention to VIP patrons 10. Handle reservations & Coordinate with Chef on Special Events & large parties 11. Handle Guest requests and unhappy guests 12. Train Staff [checklists, protocols and procedures] 13. Hiring & Scheduling [in coordination w/ GM] 14. Coordinate Regular Cleanings 15. Attend Wine Tasting's, New Wine Menu Meetings and all Manager meetings 16. Coordinate scheduling and attendance of all floor related employee meetings. 17. General maintenance upkeep [call contractors, coordinate with GM] 18. Paperwork a. Opening & Closing Checklists up to date b. Shift Transfer Sheets up to date c. Pre Payroll/timecards accurate before payroll [once every two weeks] d. Keep Emergency Numbers list up to date e. Keep all employee info [phone, email, etc] current
Description
All Managers are responsible for the day to day operations of the Kitchen and Front of House and reports directly to the Corporate Management and Ownership. Areas of responsibility include but are not limited to the training of staff, monitoring food quality, food and dry goods ordering, execution daily specials and menu changes, repairs and maintenance, cleanliness and sanitation, scheduling, costing of food, completing daily check lists, maintaining and editing labor, following the budgets set forth by the Chief Financial Officer, and disciplining staff while upholding all Company tenets and practice the principles.
Requirements
CORE SKILLS AND CHARACTERISTICS. -Anticipates Customer’s needs and questions. -English fluency. -Exceptional communications skills. -Grace under pressure; handles the pressure of a busy service with a smile. -Strong organizational and time management skills. -Accurate arithmetic skills and an overall strong math aptitude. -Team oriented outlook. -Impeccable personal hygiene and positive representation of the Company.
Additional Information
As a Manager, you will be responsible for helping to lead and drive the daily operations of your location. You will manage the kitchen and dining areas to ensure an excellent guest experience. You will oversee all hourly Team Members and will be responsible for all administrative and leadership functions to ensure a smooth operation. Other responsibilities of the Manager role may include: -Upholding standards of Quality, Service, Cleanliness and Consistency. -Managing all functions on our daily checklist, -Handling payroll and scheduling. -Focusing attention on Employee Development. -Overseeing Inventory, Quality and Safety. -Managing the Facility. -Leading and Developing Community Relations. -Provides excellent service to guests and interacts with other Employees while maintaining a professional demeanor. -Maintains full knowledge of all food and beverage offerings, ingredients, out of stock items, possible modifications and in the moment changes. -Assists other Employees as needed. -Maintains positive and effective communication with Employees and Managers regarding all relevant information, special considerations and/or concerns pertaining to our customers. -Communicates and corrects health and/or safety concerns/violations immediately. -Attends all informational meetings. -Performs all other related duties as assigned.
Description
A Host presents a positive first impression of the Company's friendliness, excellent service and high standards. The Host greets Guests upon arrival, informs Guests of their wait time, monitors a waiting list, enters Guest names into the computer system, show Guests to their table and bid Guests farewell as they leave. A Host must be able to carry natural conversation with Guests without sounding scripted or intrusive. As a member of an energetic team, the Host/Hostess may also need to answer the phones and fill to-go orders when needed. Availability must include nights and weekends.
Requirements
CORE SKILLS AND CHARACTERISTICS Customer Focus & Excellent People Skills Communication Proficiency. Aboce Average Planning & Organizational Skills. Stress Management/Composure. Multi-task oriented. Professionalism High Energy Thoroughness Teamwork Attention to Detail Excellent Verbal Communication DUTIES Greet incoming and departing Guests warmly with a genuine smile and eye contact; escort them to assigned dining area; present menus Treats all guests in a manner to ensure their complete satisfaction. Always strives to exceed guests' expectations. Takes names and runs the waiting list. Plans daily reservations. Observes tables and keeps track of clean, dirty and occupied tables. Cleans, organizes and stocks menus at host area. Answers phone and answers questions concerning the menu and restaurant. Interacts with guests as they arrive and as they leave the restaurant to ensure positive dining experience. Fills to-go orders, if applicable. Maintains restrooms throughout shift. Sweeps foyer and front entrance area frequently. Answer incoming calls to the restaurant and provide appropriate service Performs other duties as directed.
Additional Information
Description
Line Cooks are responsible for prepping, stocking, working, maintaining, cleaning and closing down the grill station. They must follow all protocols and procedures set forth in the training guidelines ensuring our food is served to specification and in a clean and sanitary fashion. Reports to Kitchen Managers and Store Management
Requirements
JOB DUTIES • Properly prepares and stocks station. • Accurately prepares all food items during work shift according to food orders while minimizing waste. • Safely handles food product. This includes effectively maintaining work area in a sanitized manner in compliance with state and local health and safety regulations • Effectively communicates with Kitchen Manager or Expediter in a professional manner regarding guest orders. • Keeps track of and communicates Prep needs for the following shift. • Follows portion and quality control guidelines. • Ensures all unused food products are stored or restocked. This includes rotation and labeling of food with dates. • Ensures kitchen appliances and equipment have been well cleaned and as required turned off at the end of each work day per Store’s opening and closing procedures. • Promptly notifies Kitchen Manager of any shortages or waste/spoilage. • Reports any health or safety concerns/violations immediately to the Kitchen Manager. • Reports any equipment deficiencies to the Kitchen Manager. • Perform all duties as assigned, including completing opening and closing checklists.
Additional Information
Description
The Prep Cook / Receiver is responsible for receiving all food deliveries, ensuring all product arrived as ordered, and putting it away. They are also responsible for prepping all items listed on the prep sheet completed by the MOD or Lead Grill Cook. The prep cook must keep all storage areas neat and clean, follow all recipes to the specification, and adhere to all sanitation policies and protocols. General Duties May Include: Receiving and storing properly all product arriving at the restaurant, ensuring it is in good condition and is the correct product. Prepping bulk items as laid out on the daily prep list using recipes and guidelines in the recipe book Cleaning and organizing the kitchen
Requirements
Additional Information
Description
Servers are responsible for ensure that guests have an enjoyable dining experience by providing quality customer service. Servers work in the front of the business taking orders, serving food and drinks, and removing dinnerware from the table in a timely manner.
Requirements
CORE SKILLS AND CHARACTERISTICS • Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs. • A discerning eye for detail. • Sixth sense attuned to non-verbal language and cues. • Exceptional written and verbal communications skills. • Grace under pressure; is able to quickly and diplomatically diffuse tense situations with guests and Team Members. • Strong organizational and time management skills. • Accurate arithmetic skills and an overall strong math aptitude. • Team oriented outlook. DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Serves alcohol responsibly within State, Local and Store level laws and guidelines. • Maintains full knowledge of all food and beverage offerings, ingredients, out of stock items, possible modifications and in the moment changes. • Consistently completes all assigned opening/closing side work. • Works in a clean in an organized manner keeping assigned stations and service areas maintained during shifts. • Has working knowledge of the Point of Sale (POS) system and accurately enters all food and beverage orders. • Assists other Team Members as needed, both with and without the direction of Management. • Maintains positive and effective communication with Team Members and Managers regarding all relevant information, special considerations and/or concerns pertaining to our guests. • Re-stocks items and supplies as needed and alerts Management of shortages. • Accurately and promptly prepares and tenders guests’ payments. • Prepares all Cash Out paperwork accurately and submit to the Manager on Duty for verification at the end of each shift. • Communicates health and/or safety concerns/violations immediately to the Management. • Attends all informational meetings. • Performs all other related duties as assigned.
Additional Information
General food service environment in which you may remain standing on your feet for six or more hours and may also be required to stoop, kneel, reach, lift and /or carry during the course of the work shift. This may require you to regularly lift and/or move up to 40 lbs. during the course of the work shift. Knowledge of Burgers and Dogs. Describing beverage offerings both alcoholic and non-alcoholic. Obtaining and recognizing proper identification for purchase of alcoholic beverages. Serving wines, beers and pitchers. Properly taking orders and entering into the computer. Ensuring correct information such as temperature, modifiers and upcharges. Setting the pace of and directing the flow of service. This requires a special sensitivity not only to the guest’s timing needs - but also to the kitchen’s. Insuring that orders from different tables are taken in a staggered manner and then entered into the kitchen immediately. Do not put multiple orders in the kitchen at the same time. Handling all payment methods. The cleanliness of the restaurant and constant maintenance throughout the evening is everyone’s responsibility. Always check the floor, wait station, etc, for debris and do not pass it by if you notice. Shared Opening and Closing Sidework with other Tasty Burger FOH Staff Always bring kit of pens, note pad, wine opener.