Description
Assistant Managers (AMs) are responsible for the day to day operations of the Kitchen, or Front of House and reports directly to the Store Manager. Areas of responsibility include but are not limited to the training of staff, monitoring food quality, food and dry goods ordering, execution of Burgers of the Day, 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. Embodies a “customer first” mentality while upholding all Company tenets and practice the principles of Q.S.C.C.
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. • Professional and courteous. • Positive Team and motivational skills • Aptitude for accurate mathematical calculations as it relates to inventory, food preparation and related supplies. • Excellent personal hygiene. • Fluent in English. • Team oriented outlook.
Additional Information
DUTIES • Maintaining food quality. • Maintaining a positive relationship with vendors and maintenance personnel. • Leads and motivates Kitchen staff. • Check daily completion of checklists. • Interviews and hires new Team Members and oversees training [checklists, protocols and procedures]. • Maintains an up to date schedule, ensuring that the restaurant is staffed for all shifts within parameters of Labor Budgets. • Disciplines and when necessary terminates employees • Monitors Kitchen and Store upkeep and communicates maintenance needs clearly and timely to the Store Manager. • Daily time-card Maintenance and ensuring time-cards accurate before payroll [once every two weeks]. • Maintaining the Emergency Numbers list. • Keeps all Team Member info [phone, email, etc] current. • Ensures all health and safety restaurant policies and procedures are followed • Manages food inventory; orders supplies as needed. • Performs sales operational functions using point-of-service (POS) restaurant software application. • Meets guest’s needs and dietary restrictions. • Estimates food needs, place orders with distributors, and schedules the delivery of fresh food and supplies. • Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances. • Responsible for ensuring consistent high quality of food preparation and service uniforms, and appearance standards. • Works with Corporate Office staff regarding the efficient ongoing and purchasing of food-related supplies. • Works with Corporate Office staff to provide information relating to vendor invoicing and sales data. • Coordinates and organizes food and related supply needs for private events. • Performs all other related duties as assigned.
Description
Bartenders are responsible for selling and serving food and beverages to our guests in an efficient, professional & friendly manner in accordance with Store standards. Bartenders embody a “Customer First” mentality while upholding all Company tenets.
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
** TASTY BURGER** Team Members that work the Cashier and Pick Up Stations are responsible for ensuring all orders are accurately and efficiently input into the POS system, bagged or assembled and delivered to guests in a time sensitive manner. This must be done with a friendly attitude while maintaining precise cash handling responsibilities. Team Members must embody a “Customer First” mentality while upholding all Company tenets and practice the principles of Q.S.C.C. Reports to Management. This is a non-tipped position and because of that you are eligible to participate in the Companies Pay scale program.
Requirements
• Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs and questions. • A discerning eye for detail. • 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. DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Strict adherence to the Cash Handling Protocol. • 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. • Ensure each order receives the correct amount of condiments and paper goods. • Retrieving bottled beverages. • Filling sodas and making milkshakes and/or ice cream orders. • Preparing Non-Alcoholic Beverages that may include o Shakes, slushies, specialty beverages and fountain sodas. • 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. • 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 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
The Fry Cook is responsible for prepping, stocking, working, and closing down the fry 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. General Duties May Include: Cooking on the line through service Prepping and stocking your station Completing closing checklists Cleaning and organizing the kitchen
Requirements
Additional Information
Description
The Grill Cook is 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.
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. CORE SKILLS AND CHARACTERISTICS • Basic written and verbal skills. • Exceptional guest service skills. • Strong organizational and time management skills. • Effective problem solving skills to detect changes in circumstances or events. • A high level of professionalism and courteous demeanor. • Excellent personal hygiene. • Teamwork skills.
Additional Information
General food service environment in which you may remain standing on your feet for six hours or more 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 50 lbs. during the course of the work shift.
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
Team Members that fill the Food Runner & Porter 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
Servers are responsible for selling and serving food and beverages to guests in an efficient, professional & friendly manner in accordance with Store standards. Servers must embody a “customer first” mentality while upholding all Company tenets and practice the principles of Q.S.C.C. Reports to Management.
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
Store Managers (SMs) are responsible for the day to day operations of the Store and report directly to the Area Manager. Areas of responsibility include but are not limited to the training of staff and management, monitoring staff and management, clearly communicating with management and staff, execution of day to day service, overseeing repairs and maintenance, cleanliness and sanitation of entire store, scheduling, ordering, monitoring daily check lists, maintaining and editing labor, following the budgets set forth by the Chief Financial Officer, and disciplining staff. Embodies a Customer 1ST mentality while upholding all Company tenets and practice the principles of Q.S.C.C.
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. • Professional and courteous. • Positive Team and motivational skills • Aptitude for accurate mathematical calculations as it relates to cash handling inventory, food preparation and related supplies. • Excellent personal hygiene. • Fluent in English. • Team oriented outlook. • Great line of communication with Team Members, Managers, and Corporate Management • The ability to prioritize tasks and complete projects by their designated deadlines. DUTIES • A complete understanding and upholding of company mottos, Which are; Quality, Service, Consistency, Cleanliness & Customer 1st • Maintaining service quality. • Maintaining a positive relationship with vendors and maintenance personnel. • Leads and motivates management and staff. • Daily completion of checklists and walk throughs • Interviews and hires new Team Members and oversees training [checklists, protocols and procedures]. • Maintains an up to date schedule, ensuring that the restaurant is staffed for all shifts within parameters of Labor Budgets. • Disciplines and when necessary terminates employees. • Monitors Store upkeep and communicates maintenance needs clearly and timely to the Area Manager. • Daily time-card Maintenance; ensuring time-cards are accurate before payroll [once every two weeks]. • Accurately enters all Payroll and Budget Information to Corporate • Maintains an Emergency Numbers listing. • Keeps all Team Member information [phone, email, etc] current. • Ensures all health and safety policies and procedures are followed • Manages food inventory; orders supplies as needed. • Performs operational functions using the point-of-service (POS) • Meets guest’s needs and dietary restrictions. • Monitor Kitchen Management making sure they are paying attention to food needs, placing orders with distributors, and schedules receiving of all food product • Enforces sanitary practices for food handling, general cleanliness, and maintenance of stores. • Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances. • A detailed eye to ensure food preparation is consistent and at a high level of quality, including uniforms, and appearance standards. • Works with Corporate Office staff regarding the efficient ongoing and purchasing of food-related supplies. • Works with Corporate Office staff to provide information relating to vendor invoicing and sales data. • Coordinates and organizes food and related supply needs for private events. • Performs all other related duties as assigned. • The ability to complete task on budget and on time. • Be able to lead your Teams and set up the proper direction to handle any and all situations. • Build your team with the right Team Members, and set them up for success. • Being able to see task that have been delegated through to the end and it completion. Following up with assistants and employees on their tasks.
Additional Information
Description
Assistant Managers (AMs) are responsible for the day to day operations of the Kitchen, or Front of House and reports directly to the Store Manager. Areas of responsibility include but are not limited to the training of staff, monitoring food quality, food and dry goods ordering, execution of Burgers of the Day, 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. Embodies a “customer first” mentality while upholding all Company tenets and practice the principles of Q.S.C.C.
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. • Professional and courteous. • Positive Team and motivational skills • Aptitude for accurate mathematical calculations as it relates to inventory, food preparation and related supplies. • Excellent personal hygiene. • Fluent in English. • Team oriented outlook.
Additional Information
DUTIES • Maintaining food quality. • Maintaining a positive relationship with vendors and maintenance personnel. • Leads and motivates Kitchen staff. • Check daily completion of checklists. • Interviews and hires new Team Members and oversees training [checklists, protocols and procedures]. • Maintains an up to date schedule, ensuring that the restaurant is staffed for all shifts within parameters of Labor Budgets. • Disciplines and when necessary terminates employees • Monitors Kitchen and Store upkeep and communicates maintenance needs clearly and timely to the Store Manager. • Daily time-card Maintenance and ensuring time-cards accurate before payroll [once every two weeks]. • Maintaining the Emergency Numbers list. • Keeps all Team Member info [phone, email, etc] current. • Ensures all health and safety restaurant policies and procedures are followed • Manages food inventory; orders supplies as needed. • Performs sales operational functions using point-of-service (POS) restaurant software application. • Meets guest’s needs and dietary restrictions. • Estimates food needs, place orders with distributors, and schedules the delivery of fresh food and supplies. • Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances. • Responsible for ensuring consistent high quality of food preparation and service uniforms, and appearance standards. • Works with Corporate Office staff regarding the efficient ongoing and purchasing of food-related supplies. • Works with Corporate Office staff to provide information relating to vendor invoicing and sales data. • Coordinates and organizes food and related supply needs for private events. • Performs all other related duties as assigned.
Description
Bartenders are responsible for selling and serving food and beverages to our guests in an efficient, professional & friendly manner in accordance with Store standards. Bartenders embody a “Customer First” mentality while upholding all Company tenets.
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
** TASTY BURGER** Team Members that work the Cashier and Pick Up Stations are responsible for ensuring all orders are accurately and efficiently input into the POS system, bagged or assembled and delivered to guests in a time sensitive manner. This must be done with a friendly attitude while maintaining precise cash handling responsibilities. Team Members must embody a “Customer First” mentality while upholding all Company tenets and practice the principles of Q.S.C.C. Reports to Management. This is a non-tipped position and because of that you are eligible to participate in the Companies Pay scale program.
Requirements
• Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs and questions. • A discerning eye for detail. • 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. DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Strict adherence to the Cash Handling Protocol. • 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. • Ensure each order receives the correct amount of condiments and paper goods. • Retrieving bottled beverages. • Filling sodas and making milkshakes and/or ice cream orders. • Preparing Non-Alcoholic Beverages that may include o Shakes, slushies, specialty beverages and fountain sodas. • 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. • 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 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
The Fry Cook is responsible for prepping, stocking, working, and closing down the fry 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. General Duties May Include: Cooking on the line through service Prepping and stocking your station Completing closing checklists Cleaning and organizing the kitchen
Requirements
Additional Information
Description
The Grill Cook is 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.
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. CORE SKILLS AND CHARACTERISTICS • Basic written and verbal skills. • Exceptional guest service skills. • Strong organizational and time management skills. • Effective problem solving skills to detect changes in circumstances or events. • A high level of professionalism and courteous demeanor. • Excellent personal hygiene. • Teamwork skills.
Additional Information
General food service environment in which you may remain standing on your feet for six hours or more 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 50 lbs. during the course of the work shift.
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
Store Managers (SMs) are responsible for the day to day operations of the Store and report directly to the Area Manager. Areas of responsibility include but are not limited to the training of staff and management, monitoring staff and management, clearly communicating with management and staff, execution of day to day service, overseeing repairs and maintenance, cleanliness and sanitation of entire store, scheduling, ordering, monitoring daily check lists, maintaining and editing labor, following the budgets set forth by the Chief Financial Officer, and disciplining staff. Embodies a Customer 1ST mentality while upholding all Company tenets and practice the principles of Q.S.C.C.
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. • Professional and courteous. • Positive Team and motivational skills • Aptitude for accurate mathematical calculations as it relates to cash handling inventory, food preparation and related supplies. • Excellent personal hygiene. • Fluent in English. • Team oriented outlook. • Great line of communication with Team Members, Managers, and Corporate Management • The ability to prioritize tasks and complete projects by their designated deadlines. DUTIES • A complete understanding and upholding of company mottos, Which are; Quality, Service, Consistency, Cleanliness & Customer 1st • Maintaining service quality. • Maintaining a positive relationship with vendors and maintenance personnel. • Leads and motivates management and staff. • Daily completion of checklists and walk throughs • Interviews and hires new Team Members and oversees training [checklists, protocols and procedures]. • Maintains an up to date schedule, ensuring that the restaurant is staffed for all shifts within parameters of Labor Budgets. • Disciplines and when necessary terminates employees. • Monitors Store upkeep and communicates maintenance needs clearly and timely to the Area Manager. • Daily time-card Maintenance; ensuring time-cards are accurate before payroll [once every two weeks]. • Accurately enters all Payroll and Budget Information to Corporate • Maintains an Emergency Numbers listing. • Keeps all Team Member information [phone, email, etc] current. • Ensures all health and safety policies and procedures are followed • Manages food inventory; orders supplies as needed. • Performs operational functions using the point-of-service (POS) • Meets guest’s needs and dietary restrictions. • Monitor Kitchen Management making sure they are paying attention to food needs, placing orders with distributors, and schedules receiving of all food product • Enforces sanitary practices for food handling, general cleanliness, and maintenance of stores. • Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances. • A detailed eye to ensure food preparation is consistent and at a high level of quality, including uniforms, and appearance standards. • Works with Corporate Office staff regarding the efficient ongoing and purchasing of food-related supplies. • Works with Corporate Office staff to provide information relating to vendor invoicing and sales data. • Coordinates and organizes food and related supply needs for private events. • Performs all other related duties as assigned. • The ability to complete task on budget and on time. • Be able to lead your Teams and set up the proper direction to handle any and all situations. • Build your team with the right Team Members, and set them up for success. • Being able to see task that have been delegated through to the end and it completion. Following up with assistants and employees on their tasks.
Additional Information
Description
Assistant Managers (AMs) are responsible for the day to day operations of the Kitchen, or Front of House and reports directly to the Store Manager. Areas of responsibility include but are not limited to the training of staff, monitoring food quality, food and dry goods ordering, execution of Burgers of the Day, 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. Embodies a “customer first” mentality while upholding all Company tenets and practice the principles of Q.S.C.C.
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. • Professional and courteous. • Positive Team and motivational skills • Aptitude for accurate mathematical calculations as it relates to inventory, food preparation and related supplies. • Excellent personal hygiene. • Fluent in English. • Team oriented outlook.
Additional Information
DUTIES • Maintaining food quality. • Maintaining a positive relationship with vendors and maintenance personnel. • Leads and motivates Kitchen staff. • Check daily completion of checklists. • Interviews and hires new Team Members and oversees training [checklists, protocols and procedures]. • Maintains an up to date schedule, ensuring that the restaurant is staffed for all shifts within parameters of Labor Budgets. • Disciplines and when necessary terminates employees • Monitors Kitchen and Store upkeep and communicates maintenance needs clearly and timely to the Store Manager. • Daily time-card Maintenance and ensuring time-cards accurate before payroll [once every two weeks]. • Maintaining the Emergency Numbers list. • Keeps all Team Member info [phone, email, etc] current. • Ensures all health and safety restaurant policies and procedures are followed • Manages food inventory; orders supplies as needed. • Performs sales operational functions using point-of-service (POS) restaurant software application. • Meets guest’s needs and dietary restrictions. • Estimates food needs, place orders with distributors, and schedules the delivery of fresh food and supplies. • Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen areas. Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances. • Responsible for ensuring consistent high quality of food preparation and service uniforms, and appearance standards. • Works with Corporate Office staff regarding the efficient ongoing and purchasing of food-related supplies. • Works with Corporate Office staff to provide information relating to vendor invoicing and sales data. • Coordinates and organizes food and related supply needs for private events. • Performs all other related duties as assigned.
Description
Bartenders are responsible for selling and serving food and beverages to our guests in an efficient, professional & friendly manner in accordance with Store standards. Bartenders embody a “Customer First” mentality while upholding all Company tenets.
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
** TASTY BURGER** Team Members that work the Cashier and Pick Up Stations are responsible for ensuring all orders are accurately and efficiently input into the POS system, bagged or assembled and delivered to guests in a time sensitive manner. This must be done with a friendly attitude while maintaining precise cash handling responsibilities. Team Members must embody a “Customer First” mentality while upholding all Company tenets and practice the principles of Q.S.C.C. Reports to Management. This is a non-tipped position and because of that you are eligible to participate in the Companies Pay scale program.
Requirements
• Innate understanding of how all operational decisions may impact the ability to put the guest experience first. • Anticipates guest’s needs and questions. • A discerning eye for detail. • 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. DUTIES • Provides fast and friendly service to guests and interacts with other Team Members while maintaining a professional demeanor. • Strict adherence to the Cash Handling Protocol. • 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. • Ensure each order receives the correct amount of condiments and paper goods. • Retrieving bottled beverages. • Filling sodas and making milkshakes and/or ice cream orders. • Preparing Non-Alcoholic Beverages that may include o Shakes, slushies, specialty beverages and fountain sodas. • 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. • 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 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
The Fry Cook is responsible for prepping, stocking, working, and closing down the fry 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. General Duties May Include: Cooking on the line through service Prepping and stocking your station Completing closing checklists Cleaning and organizing the kitchen
Requirements
Additional Information
Description
The Grill Cook is 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.
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. CORE SKILLS AND CHARACTERISTICS • Basic written and verbal skills. • Exceptional guest service skills. • Strong organizational and time management skills. • Effective problem solving skills to detect changes in circumstances or events. • A high level of professionalism and courteous demeanor. • Excellent personal hygiene. • Teamwork skills.
Additional Information
General food service environment in which you may remain standing on your feet for six hours or more 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 50 lbs. during the course of the work shift.
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
Team Members that fill the Food Runner & Porter 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
Store Managers (SMs) are responsible for the day to day operations of the Store and report directly to the Area Manager. Areas of responsibility include but are not limited to the training of staff and management, monitoring staff and management, clearly communicating with management and staff, execution of day to day service, overseeing repairs and maintenance, cleanliness and sanitation of entire store, scheduling, ordering, monitoring daily check lists, maintaining and editing labor, following the budgets set forth by the Chief Financial Officer, and disciplining staff. Embodies a Customer 1ST mentality while upholding all Company tenets and practice the principles of Q.S.C.C.
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. • Professional and courteous. • Positive Team and motivational skills • Aptitude for accurate mathematical calculations as it relates to cash handling inventory, food preparation and related supplies. • Excellent personal hygiene. • Fluent in English. • Team oriented outlook. • Great line of communication with Team Members, Managers, and Corporate Management • The ability to prioritize tasks and complete projects by their designated deadlines. DUTIES • A complete understanding and upholding of company mottos, Which are; Quality, Service, Consistency, Cleanliness & Customer 1st • Maintaining service quality. • Maintaining a positive relationship with vendors and maintenance personnel. • Leads and motivates management and staff. • Daily completion of checklists and walk throughs • Interviews and hires new Team Members and oversees training [checklists, protocols and procedures]. • Maintains an up to date schedule, ensuring that the restaurant is staffed for all shifts within parameters of Labor Budgets. • Disciplines and when necessary terminates employees. • Monitors Store upkeep and communicates maintenance needs clearly and timely to the Area Manager. • Daily time-card Maintenance; ensuring time-cards are accurate before payroll [once every two weeks]. • Accurately enters all Payroll and Budget Information to Corporate • Maintains an Emergency Numbers listing. • Keeps all Team Member information [phone, email, etc] current. • Ensures all health and safety policies and procedures are followed • Manages food inventory; orders supplies as needed. • Performs operational functions using the point-of-service (POS) • Meets guest’s needs and dietary restrictions. • Monitor Kitchen Management making sure they are paying attention to food needs, placing orders with distributors, and schedules receiving of all food product • Enforces sanitary practices for food handling, general cleanliness, and maintenance of stores. • Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances. • A detailed eye to ensure food preparation is consistent and at a high level of quality, including uniforms, and appearance standards. • Works with Corporate Office staff regarding the efficient ongoing and purchasing of food-related supplies. • Works with Corporate Office staff to provide information relating to vendor invoicing and sales data. • Coordinates and organizes food and related supply needs for private events. • Performs all other related duties as assigned. • The ability to complete task on budget and on time. • Be able to lead your Teams and set up the proper direction to handle any and all situations. • Build your team with the right Team Members, and set them up for success. • Being able to see task that have been delegated through to the end and it completion. Following up with assistants and employees on their tasks.