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PONTE food runners must deliver food and beverages to the tables in a timely manner. Food Runners must be knowledgeable of the entire food menu. PONTE Expo must work in tandem with the front of the house and the back of the house. The expo must ensure that food is being sent to the tables according to the PONTE policy. Essential Duties and Responsibilities: Positive attitude, Clean appearance, Smile Deliver food and beverage to the table in a timely manner Full knowledge of food and beverage menu Collaborate with other restaurant servers and kitchen/bar staff (team player) Involve management with any issues and be able to handle adversity. Setting up and closing the expo windows

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PONTE hosts ensure that patrons have an excellent dining experience by being the first impression that the guest receives by either calling on the phone or entering the restaurant. Hosts must always smile and have a "say yes" attitude. Hosts are responsible for assisting guests to their table as well as all aspects of the reservation system. Essential Duties and Responsibilities: Positive attitude, Clean appearance, Smile Greet guests and say farewell upon guests leaving Answering the phone and taking all reservations according to the reservation policy Ensuring a rotation is followed every night according to the OLIVIA rotation policy Ensure bathrooms are presentable to guests Ensuring that the host stand Is kept clean and organized

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PONTE line cooks must produce all orders required by business volume and supervisor, as quickly and efficiently as possible, and to produce the highest quality product. Job Responsibilities: Open up by preparing and organizing the station and cooking all food necessary to start serving. Prepare all orders as turned in by wait staff and ensures all orders cooked quickly and according to order; also ensures that food leaves the kitchen in peak condition. Learn menus, recipes, preparation, and presentation. Ensure that all food is stored in proper containers and at proper storage and holding temperatures. Cook only sufficient food in advance to cover expected business volume and to maintain quality. Prepare all food needed by other kitchen departments which is best prepared by this department. Prepare all food for next shift and for the following day as required and directed by Supervisor. Maintain the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and work safety regulations.

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An PONTE Prep Cook will assist in the preparation of dishes in the kitchen. You'll perform routine kitchen tasks such as setting up workstations and ingredients, so that food can be prepared according to recipes. Job Responsibilities: Follow the prep list created by chefs to plan duties Label and stock all ingredients on shelves so they can be organized and easily accessible Measure ingredients and seasonings to be used in cooking Prepare cooking ingredients by washing and chopping vegetables, cutting meat etc. Undertake basic cooking duties such as reducing sauces, parboiling food etc. Prepare simple dishes such as salads, entrees etc. Maintain a clean and orderly kitchen by washing dishes, sanitizing surfaces, taking out trash etc. Ensure all food and other items are stored properly Comply with nutrition and sanitation guidelines Perform other kitchen duties as assigned

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PONTE server assistants are always supporting the restaurant. They make sure that necessary duties are completed to open and close the restaurant. The Server assistants work very closely with the servers to ensure every guest leaves happy. Essential Duties and Responsibilities: Positive attitude, Clean appearance, Smile Prepare restaurant tables with special attention to detail following the PONTE standard. Manicure tables by pre-bussing whenever possible Provide bread service when needed Attend to customers upon entrance and exit of PONTE Collaborate with other restaurant servers and kitchen/bar staff (team player) Involve management with any issues and be able to handle adversity. Opening and closing of the restaurant according to opening and closing checklists

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PONTE stewards are the core of our kitchen team. They make sure all plateware, cutlery, and cookware remain clean and accessible before and during service. The stewards work quickly and efficiently to support the team with all tools and equipment needed to operate the restaurant. Essential Duties and Responsibilities: Washing dishes, glassware, flatware, pots and pans using the dishwasher. Operating dish machines to company and manufacturer specifications. Using proper measurements of detergent and sanitizer in the dish machine. Following our safety and sanitation policy at all times

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