Description
Cooks are responsible for preparing great food in a timely manner. - Prepare all food items consistently and adhering to all recipe standards - Maintain a safe working environment by using proper food handling skills and following food safety guidelines - Complete kitchen tasks such as line setup, food preparation and breakdown - Maintain kitchen equipment well
Requirements
- Has a strong sense of genuine, heartfelt hospitality - Ability to work eight hour shifts, with extensive standing/walking. - Ability to lift or move up to 50 pounds - Previous culinary experience preferred
Additional Information
Description
A Deli Clerk's duties are performed primarily in the Deli department. Duties also include frequent interaction with customers and associates Responsibilities: Providing premier customer service, including greeting them and responding to questions Maintaining Touch of Italy’s high standards for product freshness and sanitation Dynamically selling product by providing customers with information needed to make product-related decisions Selecting and packaging products ordered by customers Filling, maintaining and rotating products and displays Preparing special orders and party trays Operating cash registers, meat and cheese slicers, cutting tools, scale and other Deli equipment Assisting in other duties, as assigned Full lunch/dinner menu knowledge Able to communicate TOGO orders via POS
Requirements
18 years of age or older Able to deliver friendly, courteous, prompt customer service Able to read, write and perform simple math problems Able to interpret, understand and follow instructions and solve problems
Additional Information
Preferred: Food preparation experience Able to work well with others as a team member Previous experience at Publix A passion for serving people
Description
The dish and general utility position is responsible for maintaining cleanliness and sanitation standards for china, glassware, tableware, cooking utensils, etc., using machine and manual cleaning methods. This position also ensures the dishwashing area is maintained as a clean, safe and sanitary facility.
Requirements
Entry Level Position
Additional Information
Description
Job Purpose: The General Manager is responsible for the overall operation of their assigned restaurant, ensuring the overall integrity of the brand. Key responsibility areas include team performance, increased sales and profitability, effective cost controls, and development, training and retention of Team Members and Managers. The General Manager is responsible to work actively to ensure the restaurant meets financial, administrative, training, and operating goals. Team: Sources and recruits key talent for all areas of the business. Conducts final interviews of pre-screened candidates and conducts orientations for new Team Members. Ensures the execution of all company specific training, career pathways, and development programs including hourly, certified trainer, shift leader and manager programs. Plans and leads shift meetings, builds camaraderie, and solicits feedback. Conducts bi-weekly manager meetings. Handles shift-by-shift on-the-fly coaching of Team Members. Handles shift-by-shift counseling of Team Members and seeks guidance from AGM or Bar Manager for any disciplinary decisions. Keeps HR (HR@h5h.us) informed of any and all employee relations issues, especially potentially concerning discrimination or harassment. Creates and executes plans for self-development, including but not limited to use of formal company training programs. Ensures that two performance reviews are performed with each manager & team member each year. Conducts one all team meeting per quarter to clearly explain any new expectations or initiatives. Ensures that a minimum threshold of (2) WCT’s per department are met at all times. Guest: Models hospitality skills/behaviors, including regular interaction and engagement with guests. Ensures guest satisfaction, inspires guest loyalty and ensures responsible alcohol service, through effective shift execution. Effectively handles guest complaints during shifts, turning dissatisfied guests into satisfied guests before they leave the premises. Ensures that all managers and Team Members are guest focused first, and displays hospitality skills consistently such as 100% manager table visits, big hellos and big goodbyes, etc. Responds to guest comments and criticism in a constructive, positive and timely manner (within 24 hours of comment), looking at such as an opportunity to build guest count. Educates and empowers subordinate Managers and Team Members to act in a similar capacity. Actively looks for and identifies techniques to attract new guests. Builds positive, professional relationships with members of/businesses in the community. Quality Operations: Utilizes all compliance systems, manager tools and procedures both in a timely manner, and with integrity (including but not limited to SOP’s, restroom checks, ticket tracker, line checks, guest check audits) to ensure proper shift execution. Conducts administrative manager functions as needed (entering invoices, end of day procedures, time punch reports, etc.). Maintains high cleanliness standards, holds Team Members accountable for adherence to daily, weekly and monthly cleaning schedules through management team. Helps to ensure adherence to ServSafe Alcohol, Food and HACCP standards, with specific responsibility for Food and HACCP. Assists in the rollout of new company programs, policies and procedures as requested. Leverages compliance/feedback mechanism information (GEM, QSC’s, MysteryShop feedback, etc.) in order to improve overall restaurant performance. Ensures adherence to company-specified systems, tools and procedures for proper shift execution by all Team Members and Managers. Ensures Serve Safe Food, Alcohol and HACCP standards are strictly adhered to. Keeps current on and ensures the implementation of new programs, policies and procedures and product promotions. Maintains high quality service and cleanliness standards at all times. Managers are holding Team Members accountable for adherence to all daily, weekly and monthly cleaning schedules. Weekly Reports submitted to Multi Unit by Sunday for the next week. Sales and Profits: Understands and executes all new product and marketing promotions. Manages shifts to achieve sales and profit goals (including labor and food cost management, and controlling expenses), through current management team. Creates, develops and implements an effective local store marketing plan within budgeted parameters. Ensures acceptable overall labor results; approves all department schedules to ensure acceptable overall labor results and guest satisfaction. Maintains utility conservation and creates awareness, teaches managers how to control utility costs. Develops budgets. Reconciles profit and loss statements, calculates results, conducts analysis and communicates results to management team. Establishes daily, weekly, monthly and quarterly sales goals/forecasts to meet or exceed budgeted expectations. Conducts quarterly business planning. Meets or exceeds budgeted profit goals, reacts to trends, trouble - shoots problem Effectively breaks down sales and profit goals ensuring Manager understanding. Ensures managers understand how to achieve maximum bonus potential. Assigns each manager P& L line item responsibility, coaches managers on how to attain agreed upon goals. Completes all other assigned duties or tasks. Education/Training/Experience: Education: High School or equivalent. Coursework in restaurant management preferred. 3 plus years prior professional experience in restaurant management required. Must possess proper food handlers and alcohol dispensing certifications (if required by law). Valid driver's license. Satisfactory criminal history. General knowledge of labor laws, health codes, safe food handling and sanitatioy responsible alcohol service, safety and security systems and procedures, computer operations. Good people management skills, communication and listening skills. Must be flexible and adaptable to change. Demonstrated time management and organizational skills. Must be self-motivated, detail oriented and have a passion for teaching others. Must be able to work a flexible schedule including days, nights, weekends and holidays. Work as a contributing member of a team. Must be able to read and comprehend written materials, write in grammatically correct sentences, and perform basic to intermediate mathematical computations. Physical Demands: The physical demands for this position are stand, walk, bend, lift, and move on an ongoing basis during working hours within a fast paced environment. These physical requirements can be accomplished with or without reasonable accommodations.
Requirements
Additional Information
Description
You will be responsible for greeting customers, taking food and beverage orders, up- selling and getting information to the kitchen and dining room. - Ensures an accurate accounting of all transactions, collections and disbursements. - Receives cash drawer at beginning of shift and counts money in drawer at beginning and end of shift to verify its accuracy. - Itemizes and totals food and beverage checks in register. - Collects cash, check and credit payment from customers and makes change for cash transactions, checks identification for personal checks and prepares voucher for credit card purchases.
Requirements
- Must be able to stand and exert well-paced mobility for a period of up to four hours in length. - Must possess basic math skills and have the ability to handle money accurately. - Should have basic knowledge of the functions of POS system. - Must be service and team oriented and have patience to deliver service to customers.
Additional Information
Description
Provide friendly, responsive service to create an exceptional experience for all of our guests. Take orders and prepare all menu items. Cook and prepare pizzas and a variety of other food products including meats, poultry, vegetables, sauces, and other food products using a wood burning brick oven, and a variety of equipment and utensils. Responsibilities: - Hand stretching the dough. - Topping the pizza and filling calzones. - Manage temperature of the wood burning brick oven and dough. - Work under pressure in a fast paced environment - Complete opening and closing checklists. - Prepare a variety of meats, poultry, vegetables and other food items for cooking in a variety of other kitchen equipment. - Understand and comply consistently with our standard portion sizes, cooking methods, quality standards and rules, policies and procedures. - Handle, store, rotate all products properly. - Maintain a clean and sanitary work and service area including tables, shelves, walls, oven, and refrigeration equipment. - Ensure guests are satisfied with the food. - Respond promptly and courteously to any requests. - Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor. - Attend all scheduled employee meetings and brings suggestions for improvement. - Promptly report equipment and food quality problems to Manager. - Inform manager-on-duty immediately of product shortages. - Perform other related duties as assigned by the manager-on-duty.
Requirements
No previous restaurant experience required. Be able to work in a standing position for long periods of time. Have exceptional grooming and hygiene habits. The statements contained herein reflect general details as necessary to describe the principle functions of this position, the level of knowledge and skill typically required, and the general scope of responsibility, but should not be considered an all-inclusive listing of work requirements. Individuals may perform other duties as assigned including work in other functional areas to cover absences or relief, to equalize peak work periods or otherwise to balance the workload, gain additional experience to further the individual’s professional development.
Additional Information
Physical Demands: The physical demands for this position are Be able to reach, bend, stoop and frequently lift up to 40 pounds. These physical requirements can be accomplished with or without reasonable accommodations.
Description
The main objective of the Server is to provide excellent service to guests, enhancing the dining experience from the moment the guest leaves the serving line to the moment the guest leaves the building. Attending Guests - Knowledgeable in all menu and price offerings. - Knowledgeable of compliment items and condiment inventories. - Proficient in Wait Staff procedures as outlined in the Wait Staff manual. - Recognizes guest needs and assists in a timely manner. Cleanliness and Sanitation - Follows standardized cleaning procedures and practices the “clean-as-you-go” philosophy. - Responsible for scraping and racking dishes and flatware. - Responsible for keeping the dining room free of dirty tables. - Responsible for following all food safety and sanitation standards throughout the shift. - Pre-buses tables when possible. - Follows departmental closing procedures. - Performs daily cleaning assignment(s). Organization - Maintains organization throughout the shift in work area. - Stores all items in their designated labeled areas and eliminates clutter. Teamwork - Assists other team members when necessary. Asks for help when necessary. - Assists management in anyway conducive to the efficient operation of the cafeteria. Communication - Effectively communicates product, equipment, or operational issues to management and Shift Leader in a timely manner. - Responsible for reviewing schedule and checking out with management before leaving.
Requirements
Must be at least 19 years of age Must practice good personal hygiene and be neatly groomed Must have good organizational skills Must possess excellent customer service skills Must be a team player Must be able to lift up to 40lbs Must be able to speak, understand, and read the English language