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Description
Oversee 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. Duties & Responsibilities: Understand completely all policies, procedures, standards, specifications, guidelines and training programs. 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. 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. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Make employment and termination decisions consistent with General Manager guidelines for approval or review. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. 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. 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. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. 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. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. 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. Provide advice and suggestions to General Manager as needed. Qualifications: Be 21 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Have knowledge of service and food and beverage, generally involving at least three years of front-of-the-house operations and/or assistant management positions. Possess excellent basic math skills and have the ability to operate a cash register or POS system. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.
Requirements
Food Manager Certificate TABC Certified
Additional Information
Description
We are looking for a full-time Cashier who enjoys working with the public and has a friendly, outgoing personality. As a team-oriented company, we seek an individual who can be flexible with work hours. The ideal candidate is dedicated to providing exceptional customer service and displays a positive attitude when interacting with customers and employees. Examples of Cashier responsibilities: Brand Ambassador: create a fantastic experience through amazing customer service! Perform basic math functions to collect payments Operate registers, scanners, scales and credit card/debit card terminals Memorize product locations throughout the store and be able to direct customers or make suggestions Handle exchanges and refunds in a quick, efficient manner Collect payments and bag purchases for customers Maintain accurate cash drawer Take a tally of the funds in the cash register when required during a shift and produce transaction reports Keep the checkout area clean, orderly and stocked
Requirements
High school graduate Mathematical skills and the ability to handle transactions quickly and accurately Previous experience in a retail store or as a cashier Positive, helpful attitude toward customers, including the ability to speak clearly and convey information accurately Ability to process coupons, refunds, gift cards and checks Capable of lifting up to 50 pounds, bending and twisting and standing for long periods of time Knowledge of register operation, including cash, credit cards and register receipts
Additional Information
Description
The Assistant Kitchen Manager is responsible for providing technical support to the kitchen manager, while exhibiting leadership and direction to kitchen personnel. The Assistant Kitchen Manager manages operations and personnel in the absence of the Kitchen Manager. They help facilitate the goals of the Executive team, KM, and GM, and are responsible for the quality of the food, while ensuring seamless operations. • Minimum 4 years of comparable high volume cooking experience • Strong technical ability in all areas of the kitchen including prep, pantry, broiler, sauté, fry. • Working knowledge of all kitchen equipment including exceptional knife skills • Positive and enthusiastic personality with a desire to be a team player, leading by example • Introductory management experience including but not exclusive to closing and opening of the restaurant, ordering, and quality control. • Flexibility in work schedule willing to place this position ahead of a second job or leisurely activities. • Full time availability • Quick and eager to learn new skills, and a desire to progress in title and responsibility • Good communication skills, ability to communicate goals to crew members from upper management. Delegate and follow through with tasks in order to achieve results. Responsibilities of this position include: • Technical Work: A strong presence on the hotline in both a technical and managerial aspect • Adhering to and upholding quality and consistency of existing recipes and the company food platform • Managing food safety and cleanliness of the facility • Maintaining crew accountability • Assisting the Kitchen Manager in achieving goals set by management • Progression of responsibilities, sharing and assisting with administrative duties of the kitchen.
Requirements
Food Manager Certificate
Additional Information
Description
Reports to: Kitchen Manager Job Description -Line Cook Title: Line Cook Description It is the obligation of the line cook to ensure that food is made to the exact specifications of the establishment, the chef and the customer. As the line cook you must be ready to work in a high pressure, fast paced work environment, while retaining organizational ability to see and act on work duties quickly and efficiently. Line cook job description usually include taking responsibility for daily chores of preparing food items in the pantry, stations or any other areas of the kitchen. Most restaurants have set specifications like portion control, presentation specifications and unique recipes which should be followed. Set up stations according to the restaurant rules and restock all items needed during the shift. The responsibility of cleaning and maintaining station by exercising good safety, sanitation and organizational skills lies within you. As the line cook, you should have an understanding and knowledge on how to use and maintain all equipment in the station and to cook food items as required in a clean and timely manner. Responsibilities Station Set Up- The line cook is responsible for preparing his or her station before the start of each service. The line cook must make sure that all the supplies that will be needed for the night are available and ready for use. This can include preparing some items in advance, or performing simple tasks such as stocking the station with plates and bowls. Prepping Food - The line cook will be asked to prep food for service each day. This can mean chopping vegetables,making basic sauces. Depending on the needs of the kitchen, the line cook may also be asked to prepare items for other stations or for special events. Cooking - During meal service, the line cook is responsible for preparing the items requested from his or her station. This requires working with other cooks in the kitchen to make sure that food is ready at the right time, in the right order so that it arrives at the customers table ready to eat and at the right temperature. A line cook will often be directed by a Kitchen Manager or Shift lead as he prepares food. Waste Log - As a Line cook it is your responsibility to check the quality of items on your station before serving them to the customer. If you have something you are questionable about alert a shift lead or Kitchen manager to confirm. Any waste including but not limited to mistakes, overproduction, bad quality, out of date, or spoiled shall be recorded by you in the designated waste log. Clean Up - At the end of service, the line cook is responsible for cleaning his or her station, and may be asked to help other cooks clean up their stations. This means disposing of garbage, cleaning utensils, pots, and pans, and cleaning cooking surfaces. The line cook will also be responsible for taking care of leftover food, whether that means disposing of it, returning unused items to the correct inventory location, or storing cooked goods for use at another service. Stocking - The line cook is also required to store inventory correctly. This can mean stocking pantries or walk in refrigerators, or simply inventorying items and reporting to the Kitchen Manager.
Requirements
High school diploma/GED required 2+ years’ experience as a Cook in the restaurant industry Able to read and follow standardized recipes Strong knowledge of proper food handling procedures Able to work as part of a team in a busy kitchen atmosphere ServeSafe Certification preferred
Additional Information
Be 18 years of age. Be able to communicate and understand the predominant language(s) of the restaurant’s trading area. Be able to work in a standing position for long periods of time (up to 5 hours). Be able to reach, bend, stoop and frequently lift up to 50 pounds. Must have the stamina to work 50 to 60 hours per week.