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 Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue.
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 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.
Responsible for providing drink service while ensuring guests are served, and ensuring all procedures regarding alcohol dispensing are followed. You will report to the Food & Beverage Manager/Beverage Manager.
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.
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 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.