Select Jobs

Description

Position Summary
Oversee, direct, and coordinate the planning, organizing, training, and leadership necessary to achieve stated objectives in sales, costs, employee retention, guest service and satisfaction, food quality, cleanliness and sanitation.

Essential Functions 

• Promote, work, and act in a manner consistent with the mission of City Line Bar and Grill
• Ensure that all restaurant policies, procedures, standards, specifications, guidelines, and training programs and followed and completed on a timely basis.
• Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times.
• Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
• Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures.
• Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Compile and balance cash receipts at the end of the day or shift.
• Perform various financial activities, such as cash handling, deposit preparation, and payroll.
• Supervise and participate in kitchen and dining area cleaning activities.
• Estimate ingredients and supplies required to prepare a recipe.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Ensure that all products are received in correct unit count and condition and deliveries are performed in accordance with the restaurant’s receiving policies and procedures.
• Control inventories of food, equipment, smallware, and liquor, and report shortages.
• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner.
• Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
• Specify food portions and courses, production and time sequences, and workstation and equipment arrangements
• Forecast staff, equipment, and supply requirements, based on a master menu.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests.
• Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.
• Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
• Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
• Be knowledgeable of restaurant policies regarding personnel.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
• Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis.
• Continually strive to develop staff in all areas of managerial and professional development.
• Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
• Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related tasks
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Greet and seat guests, and present menus and wine lists.
• Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
• Present bills and accept payments.
• Conduct meetings and collaborate with other personnel for menu planning, serving arrangements, and related details.
• Develop restaurant objectives, budgets, policies, procedures, and strategies.

Training and Experience

• Be 21 years of age or older
• Three or more years of front-of-the-house operations and/or experience as an assistant manager in the service or food and beverage industry
• Able to understand and speak using the predominant language(s) of guests
• Excellent basic mathematical skills
• Able to handle money and operate a point-of-sale system
• Able to work in a standing position for long periods of time (up to 5 hours)
• Able to reach, bend, stoop and frequently lift up to 50 pounds
• Stamina and availability to work 40 to 55,. hours per week

Skills and Knowledge

• Cash registers
• Laser printers
• Notebook computers
• Personal computers
• Point-of-sale terminals and workstations
• Accounting software (Food Services Solutions DayCap; Intuit QuickBooks)
• Analytical or scientific software (Aurora FoodPro; ChefTec software; Food Software.com IPro Restaurant Inventory, Recipe & Menu Software; SweetWARE nutraCoster)
• Calendar and scheduling software (espSoftware Employee Schedule Partner; iMagic Restaurant Reservation)
• Communications server software (IBM Domino)
• Data base user interface and query software (ValuSoft MasterCook)
• Desktop publishing software (SoftCafe)
• Electronic mail software (Microsoft Outlook)
• Financial analysis software (Delphi)
• Graphics or photo imaging software
• Inventory management software (Food Service Solutions FoodCo; Gift Certificates Plus Giftworks)
• Office suite software (Microsoft Office)
• Point-of-sale software (Compris Advanced Manager's Workstation; Compris; Hospitality Control Solutions Aloha Point-of-Sale; ICVERIFY; Intuit QuickBooks Point of Sale; MICROS Systems HSI Profits Series; NCR Advanced Checkout Solution; NCR NeighborhoodPOS; The General Store; ClubSoft Food & Beverage Point of Sale; DataTeam Lunch Express; Dinerware Intuitive Restaurant; Food Service Solutions POSitive ID System; Restaurant Manager)
• Presentation software (Microsoft PowerPoint)
• Project management software (ReServe Interactive Catering)
• Spreadsheet software (Microsoft Excel)
• Time accounting software (Aestiva Employee Time Clock)
• Word processing software (Microsoft Word)

Competencies and Personal Characteristics

• Customer-oriented approach and strong communication skills
• Ability to work well with other teammates while maintaining a positive attitude
• Excellent people skills
• Multi-task oriented
• Ability to work in a fast-paced environment
• Strong organizations skills

Environment and Physical Demands

• Must be able to walk and stand during entire shift
• Reaches, bends and stoops frequently
• Remain stationary for long periods of time
• Must be able to safely lift and carry up to 20 lbs
• Frequent washing of hands
• Hazards include, but are not limited to slipping and tripping

Employee Acknowledgement & Agreement
I agree and acknowledge this position description has been discussed with me.  I agree and acknowledge that I understand the requirements of the job and further that I am able to perform all the essential functions and additional requirements of the job with or without reasonable accommodation.  I further understand and agree the Company, at it’s sole discretion may change, alter, modify, and/or eliminate the requirements of this job and/or the position in it’s entirety with or without notice, with or without cause.

Notice to the Employee and Manager
The essential functions, additional responsibilities, and job specific requirements are not intended as an all-inclusive list of the job duties of this position. Employees will be required to perform other job-related duties as needed and directed.

Requirements

Additional Information

Description

Position Summary
Accurately and efficiently cook meats, fish, vegetables, soups and other hot food products as well as prepare and portion food products prior to cooking. Also perform other duties in the areas of food and final plate preparation including plating and garnishing of cooked items and preparing appropriate garnishes for all hot menu item plates.

Essential Functions 

• Promote, work, and act in a manner consistent with the mission of City Line Bar and Grill
• Inspect and clean, and maintain food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices.
• Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, fryers,, roasters, and other kitchen equipment.
• Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
• Knows and complies consistently with the restaurant’s standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
• Responsible for the quality of products served.
• Stocks and maintains sufficient levels of food products at line stations to support a smooth service period.
• Handles, stores, and rotates all food products and supplies according to restaurant policies and procedures.
• Turn or stir foods to ensure even cooking.
• Season and cook food according to recipes or personal judgment and experience.
• Bake, roast, broil, and steam meats, fish, vegetables, and other foods.
• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.
• Portion, arrange, and garnish food, according to standard portion sizes and recipe specifications and serve food to servers or guests.
• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils.
• Follow proper plate presentation and garnish set up for all dishes.
• Wash, peel, cut, and seed fruits and vegetables to prepare them for consumption.
• Carve and trim meats such as beef, veal, ham, pork, and lamb for hot or cold service, or for sandwiches.
• Assists in food prep assignments during off-peak periods as needed.
• Substitute for or assist other cooks during emergencies or rush periods.
• Closes the kitchen following the closing checklist for kitchen stations and assists others in closing the kitchen.
• Attend all scheduled employee meetings and offers suggestions for improvement.
• Coordinate with and assist fellow employees to meet guests’ needs and support the operation of the restaurant.
• Fill-in for fellow employees where needed to ensure guest service standards and efficient operations.

Supplemental

• Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
• Keep records and accounts.
• Coordinate and supervise work of kitchen staff.
• Prepare relishes and hors d'oeuvres.
• Estimate expected food consumption, requisition or purchase supplies, or procure food from storage.
• Butcher and dress animals, fowl, or shellfish, or cut and bone meat prior to cooking.
• Plan and price menu items.
• Assumes other duties as assigned by company management.

Training and Experience

• Certificate in Culinary Arts preferred
• 1-2 years previous restaurant training and experience required.  (Actual duties assigned may vary according to amount of previous training, experience, and ability.)
• Sufficient strength and dexterity to handle heavy pots and pans and to operate kitchen equipment.
• Experience with various cooking methods and procedures
• Cooperative attitude in performing a variety of tasks as assigned.

Skills and Knowledge 

• Follows all safety and health rules for sanitary food handling and kitchen cleanliness.
• Basic written and verbal communication skills
• Accuracy and speed in executing tasks
• Ability work as a team member
• Follows directions and instructions with little to no direction at times

Environment and Physical Demands

• Hot, humid conditions in kitchen.
• Danger of burns from stoves or hot liquids
• Be able to reach, bend, stoop and frequently lift up to 40 pounds
• Be able to work in a standing position for long periods of time

Employee Acknowledgement & Agreement
I agree and acknowledge this position description has been discussed with me.  I agree and acknowledge that I understand the requirements of the job and further that I am able to perform all the essential functions and additional requirements of the job with or without reasonable accommodation.  I further understand and agree the Company, at it’s sole discretion may change, alter, modify, and/or eliminate the requirements of this job and/or the position in it’s entirety with or without notice, with or without cause.  

Notice to the Employee and Manager
The essential functions, additional responsibilities, and job specific requirements are not intended as an all inclusive list of the job duties of this position. Employees will be required to perform other job-related duties as needed and directed.

Requirements

Additional Information