Greet restaurant patrons and answer phone calls. Assure patrons are seated promptly assuring that guests have a favorable dining experience. You will report to the Venue Manager.
The bartender prepares and serves cocktails and other beverages to guests or prepares for wait staff to provide a positive customer experience. You will ensure customers meet age requirements for the purchase of alcohol. You will report to the Beverage Manager.
You will serve food and drinks in a thoughtful manner ensuring a positive dining experience. You will report to the Food & Beverage Shift Manager.
The bartender prepares and serves cocktails and other beverages to guests or prepares for wait staff to provide a positive customer experience. You will ensure customers meet age requirements for the purchase of alcohol. You will report to the Beverage Manager.
The Kitchen Expeditor ensures service staff and guests receive the highest quality food and dining experience; make sure orders are prepared and garnished then delivered at the appropriate hot or cold temperature. Ensure menu items are served. You will report to the Chef De Cuisine.
The Cook 1 is an entry level position and works under the guidance of the Sous Chef to maintains standards established by the Executive Chef for the preparation and presentation of food in their assigned kitchen. This includes preparation. Tasting, presentation, and sanitation.
You will serve food and drinks in a thoughtful manner ensuring a positive dining experience. You will report to the Food & Beverage Shift Manager.
Greet restaurant patrons and answer phone calls. Assure patrons are seated promptly assuring that guests have a favorable dining experience. You will report to the Venue Manager.
The Cook 2 is an experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef.
The busser resets tables in a as guests leave the restaurant. Bussers are also responsible for the grooming of the entire restaurant and its perimeters, and supporting servers and service staff with refills and clearing tables. You will report to the Venue Manager.
The Sous Chef oversees the kitchen staff, managing the daily physical operations of the culinary department including inventory, schedules, and achieving budgeted food cost. You will report to the Chef de Cuisine.
The Assistant Manager will provide support to the restaurant manager in daily operational leadership. Maintain and control a high level of guest service in all operational standards. Help with the hiring, supervising and development of staff, ensure compliance to Public Health Standards while ensuring guest satisfaction. You will report to the Beverage Manager.