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.
As the Food & Beverage Shift Manager, you will manage operations on assigned shift to, and customer satisfaction, following established company standards and procedures. You will report to the Venue Manager of the venue.
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.
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.