The bartender’s main role is to provide excellent customer service to our guests and be a team player. A bartender must be able to make measured cocktails according to restaurant recipes. They must be able to serve alcohol to guests, who are of age, and to serve responsibly. The bartender must produce all drinks on service bar. The steps of service must always be followed.
Responsibilities: • Mix all ingredients to prepare cocktails and other drinks according to restaurant recipes and specifications • Accurately pour wine, liquor, and beer following proper pour amounts • Check identification of any person looking to purchase alcohol • Produce beverages for both guests and tickets printed on service bar • Maintain a clean work area including the bar, bar top, cocktail area, beer coolers, liquor room, etc. • Wash all glassware and bar utensils after each use • Serve all bar patrons with an upbeat attitude while following the steps of service • Properly and accurately ring each item made or requested in MICROS and perform proper cash handling techniques • Possesses extensive knowledge of all food and drinks served • Appears and acts in a professional manner • Serves responsibly and takes proper steps to deny service • Stocks and restocks bar as necessary • Performs all posted side work each shift, including but not limited to, daily, weekly, and monthly assigned cleaning duties • Must complete all training put forth by management• Maintain performance standards and motivates team through positive role modeling • Must maintain a valid and state accepted alcohol compliance certification • Performs additional responsibilities, although not detailed, as requested by a manager at any time Position Qualifications: • This position will spend 100% of the time standing • Adhere to management uniform policy at all times • Able to report to work as scheduled • This position requires total control over alcohol-related sales and incidents • Occasional environmental exposures to heat and cold • Must be able to transport up to 80 pounds on occasion and up to 35 pounds regularly. • Reaches, bends, stoops, and wipes. • Frequently immerses hands in water
The busser will clear, sanitize, and set tables. The busser will also assist other team members by cleaning floors, assisting dishwasher, and maintaining all surfaces in the front of the house. The busser will also assist serving staff and hosting staff when needed.
Responsibilities: • Understands all steps of service and dining room procedures • Removes all dishes from table after guest has departed • Clean, sanitize, and reset table • Clean all chairs, booths, and floor area around table between each guest use • Bring all dishware and glassware to dish area and place in respective areas • Alert the host to open and clean tables • Assist all servers throughout shift when needed • Maintain service stations throughout shift • Possess a knowledge of food and drinks served • Perform all duties and responsibilities in a timely and effective manner • Dispose of all trash properly • Perform all daily, weekly, and monthly cleaning duties • Maintain a professional, fun, and friendly attitude • Maintain performance standards and motivates team through positive role modeling • Performs additional responsibilities, although not detailed, as requested by a manager at any time Position Qualifications: • This position will spend 100% of the time standing • Adhere to restaurant uniform policy at all times • Able to report to work as scheduled • Occasional environmental exposures to cold, heat and water. As well as subject to loud noise. • Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. • Reaches, bends, stoops, and wipes.
The dishwasher is to properly wash and sanitize all dishes, glassware, utensils, pots, and all cookware. The dishwasher is responsible for maintain the dish room, dish machine, and kitchen cleanliness. The dishwasher is also to bring trash to trash receptacles and assist with food preparation when needed.
Responsibilities: • Operate dish machine to company and manufacturers specifications • Keep dish machine clean and sanitized at all times • Provide clean and sanitized utensils, plate ware, glassware, and cookware • Restock all dishes, glassware, utensils, pots and pans in proper areas • Keeps the dish area cleaned and sanitized by sweeping, mopping, wiping counters • Remove all garbage/recycling and place in receptacles • Assist with food preparation when needed • Assist cook(s) and prep cook(s) in proper labeling and storage of food after each meal period • Perform all shift change/closing duties • Perform all duties and responsibilities in a timely and effective manner • Maintain a professional, fun, and friendly attitude • Maintain performance standards and motivates team through positive role modeling • Perform all daily, weekly, and monthly cleaning assignments • Perform any additional responsibilities, although not detailed, as requested by a manager at any time Position Qualifications: • This position will spend 100% of the time standing • Adhere to restaurant uniform policy at all times • Able to report to work as scheduled • Occasional environmental exposures to cold, heat and water. As well as subject to loud noise. • Must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly. • Reaches, bends, stoops, and wipes. Frequently immerses hands in water
The host is to supervise and coordinate the activities of the dining room within our restaurant. The host practices strong telephone and guest service etiquette. Warmly greets and seats guests in the highest professional manner.
Responsibilities: • Answer incoming telephone calls in a prompt and professional manner. • Possess the knowledge of the POS system to ring sales. • Practices complete guest service by greeting and welcoming guests. • Possesses knowledge of food, beverages, and merchandise served. • Able to properly set tables. • Understands mechanics of service and can arrange tables for large parties. • Maintains dining room, entrance (interior & exterior) restaurant throughout shift. • Ensures that there are plenty of clean menus for service period. • Appears and acts in a professional manner. • Checks with manager to assure see if there are any large parties. • Make sure server is aware when they have a table. • Maintain the cleanliness of the dining room, entrance, bathrooms and menus are kept clean throughout operations. • Each guest should be greeted upon entrance and thanked as they exit. • Assist in cleaning and resetting of tables when necessary. • Performs additional responsibilities, although not detailed, as requested by a manager at any time. • Maintain Merchandise Showcase as needed Position Qualifications: • Clean and neat appearance • Able to report to work as scheduled • Process strong customer service skills, ability to work in a fast paced team oriented environment • Must be able to communicate clearly • Ability to stand for prolonged periods • Ability to lift up to 20 pounds occasionally
The Kitchen Supervisor is responsible for the overall operations for the Back of House and Kitchen area of the restaurant. The Kitchen Supervisor trains staff, helps in inventory and the purchasing of food and stock, and makes sure all Kitchen Crew Members are trained on proper food preparation and kitchen safety techniques. In addition, the Kitchen Supervisor ensures that the standards of Blackwall Hitch are upheld: the food looks good and is cooked properly, the proportions are correct, and it is cooked and served quickly. The Kitchen Supervisor must also make sure that the kitchen is properly cleaned on a regular schedule, food is disposed of properly, and the Kitchen meets all sanitary standards. Job duties/requirements Customer-Service: The Kitchen Supervisor might have to interact with customers. Being friendly and courteous will help keep customers coming back. Attention to Detail: The Kitchen Supervisor must keep their eyes on a lot of elements: food standards, costs, safety, etc. Leadership: The Kitchen Supervisor must be a leader in the Back of House, rallying their team during heavy shifts, resolving conflicts and getting the job done. Management Skills: The Kitchen Supervisor not only deals with food, they also have to deal with costs, pricing, creating work schedules and more. Organizational Skills: Keeping work schedules, shipments, cleaning schedules and more organized is crucial to the job. Problem-Solving Skills: Dealing with employee conflict, irate customers and wrong stock orders is part of a the Kitchen Supervisor's job. Being able to come up with a solution quickly is a needed skill. Speaking Skills: The Kitchen Supervisor must accurately and easily communicate standards and cooking methods to staff, give orders and speak with customers clearly. Stamina: One can expect long days around hot cooking elements, much of it on their feet.
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.
Duties & Responsibilities: • Prepare a variety of meats, seafood, poultry, vegetables and other food items in broilers, ovens, grills, fryers and a variety of other kitchen equipment according to restaurants standardized recipes. • Assumes 100% responsibility for quality of products served. • Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. • Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. • Portions food products prior to cooking according to standard portion sizes and recipe specifications. • Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. • Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. • Follows proper plate presentation and garnish set up for all dishes. • Handles, stores and rotates all products properly. • Assists in food prep assignments during off-peak periods as needed. • Closes the kitchen properly and follows the closing checklist for kitchen stations. Assists others in closing the kitchen. • Attends all scheduled employee meetings and brings suggestions for improvement. • Performs other related duties as assigned by Chef or Manager on Duty. Qualifications: • A minimum of 2 years of experience in kitchen preparation and cooking. • At least 6 months experience in a similar capacity. • Must be able to communicate clearly and effectively. • 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 • Must have exceptional hygiene and grooming habits.
Our Restaurant Managers are experienced leaders with goals to move up in the management field and understand that customer satisfaction always takes priority, but efficient restaurant operations make it possible. We offer a great working environment as well as a competitive salary and benefits.
Responsibilities • Identify and delegate responsibilities to shift leaders and staff to ensure objectives are met and excellent service is consistently achieved • Effectively manage the restaurant in the absence of the General Manager • Manage operations with passion, integrity, and knowledge while promoting the culture and values of Blackwall Hitch • Implement new company policies and procedures by developing plans and instructing staff • Provide direction to shift leaders, and staff to achieve restaurant goals • Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement • Provide coaching and feedback to managers and staff and assess performance on and ongoing basis • Create a positive guest experience by delivering a high level of service and ensuring all staff engage guests to understand their needs and exceed expectations • Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness • Consistently monitor product and labor costs to remain within goals • Solicit guest feedback to understand the needs and wants of customers • Train and coach staff on guest services principles and practices • Follow Blackwall Hitch restaurant policies and procedures, including those for cash handing and safety/security • Monitor and maintain the Micros POS System • Assist in new menu implementation • Develop and implement creative solutions to areas of improvement • Assist in conducting staff and daily pre-shift meetings • Assist in any areas of the restaurant when staffing constraints require • Identify employee weaknesses and retrain as necessary Minimum Qualifications • Previous Experience: 3 years of Management Experience in a high-volume, fine dining operation • Must have reliable transportation • Able to use touch-sensitive POS System • Able to lift minimum of 10 lbs. • Able to work in a high-temperature kitchen for an extended period of time • Must be able to take direction and delegate responsibilities • Able to work in a fast-paced environment • Able to work nights, weekends, and holidays as needed
The server is to provide an excellent dining experience for each guest. To ensure this, a server must be a team player and help in all aspects of the dining experience for our guests. A server must be able to conduct each responsibility listed within a timely manner and with a superb attitude.
Responsibilities: • Follow all steps of service set forth by the management • Ensure identifications are properly reviewed before serving any alcoholic beverages • Complete all training set forth by management • Have an extensive knowledge of all food and drinks served by management • Have an extensive knowledge of food preparation • Adhere to all safety and sanitation specifications set forth by management • Perform all side work set by restaurant before, during, and after their shift • Perform daily, weekly, monthly cleaning activities assigned by management team • Maintain a clean and safe working environment • Maintain performance standards and motivates team through positive role modeling • Performs any additional responsibilities, although not listed, as asked by a manager at any time Position Qualifications: • Clean and neat appearance • Adhere to restaurant uniform policy at all times • Able to report to work as scheduled • Process strong customer service skills, ability to work in a fast paced team oriented environment • Must be able to communicate clearly • Ability to stand for prolonged periods • Ability to lift up to 20 pounds occasionally
The Sous Chef will be familiar with all of the daily operations of the kitchen, and must be able to perform any task in the kitchen as needed. Sous Chef will act as the intermediary between the kitchen and wait staff; strong leadership and communication abilities are a must.
Planning and directing food preparation. • As the second in command, the Sous Chef is responsible for managing kitchen staff to ensure food is prepared properly. • The Sous Chef must be a problem solver, ready to come up with on the spot solutions for problems that may occur in the kitchen. Expediting. • The Sous Chef will serve as the expeditor for the kitchen. • He/she will be responsible for arranging tickets and ordering food preparation so that customers receive food in the order it should be sent out. Quality Control. • The Sous Chef is responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy. • The Sous Chef will often be asked to ensure that portions are correct and the food is plated in an attractive manner. Managing kitchen staff. • The Sous Chef will be tasked with ensuring all kitchen workers are performing at the level required by a professional kitchen, and may come up with incentives to ensure that workers are putting their best effort forth. Training and scheduling. • The Sous Chef is in charge of training new employees and may be required to create the schedule to ensure adequate manning for the kitchen.
The Team Leader is a supervisor position that ensures that guests have a pleasant and memorable dining experience. Monitors setup, maintenance, cleanliness, and safety of dining areas. Supervises and trains the service staff to restaurant standards of excellence. This Team Member is required to act as a manager on duty when on shift, and must be able to complete opening and closing routines in a timely fashion. Team Leads enforce restaurant rules and policies, report directly to the General Manager, and handle all guest complaints/issues throughout the course of a shift. Duties: • Anticipate guest needs and ensure that service meets/exceeds expectations • Maintain communication with and support the Management Team • Inspect the dining areas, table settings, chairs, floors, proper maintenance, cleanliness and safety; takes immediate action to correct or alert the General Manager to any issues • Manage guest reservation system and general operations at host stand, including proper seating rotation and wait list • Check tables throughout service times for guest satisfaction, resolve issues as they come up • Handle opening and closing duties as needed • Supervise the dining room staff and maintain uniform service standards • Conduct daily line-up with dining room staff • Ensure side work is completed daily and dining room supplies are stocked appropriately; reports any supply shortages to management team • Coordinate food service between the kitchen and the FOH • Leads service team throughout the course of a service shift in a manner that achieves desired results of high quality service and experience for all guests • Perform other duties as assigned or needed
Requirements: • Minimum of 2 years serving or supervisory experience required in fine dining or upscale restaurant • Professional, articulate, friendly and punctual • Possesses and exhibits the drive to provide exceptional guest service • Flexible hours are required (able to work days, nights, weekends, holidays) • Must be able to stand/walk for 8-10 hours in a row; bend, push, pull; lift 30 pounds • Proficient in computer skills including POS systems, Word & Excel • Exceptional money handling skills • Professional appearance appropriate for a fine dining restaurant • Ability to work at a rapid pace while maintaining attention to detail; ability to multi-task • Must have good supervisory skills, good communication skills, skilled in time management, strong teaching and motivational skills • Must be able to tolerate pressure and work calmly and efficiently during busy times • Must handle guest complaints according to policies and procedures • Possess high work ethics, personal morals, and honesty beyond reproach
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