Food Runner

Position Overview

Department

Kitchen/Dining Room

Reports To

GM/KM/EXPO

FLSA Status

Non-Exempt

Position Summary

The Food Runner is responsible for supporting the restaurant staff by delivering food and other items to guests in a professional, timely, and friendly manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:
Delivering food and items ordered by guests without delay, at the desired temperature and in a highly presentable manner
Arranging the various food items properly on the table as per the seating plan
Clearing the dishes as they are consumed
Carefully watching tables and filling water glasses and other drinks as appropriate
Providing friendly, gracious, motivated, detail oriented, and responsive service to create a memorable dining experience for guests
Performing cleaning side work as assigned
Completing all service paperwork as required
Supporting waiters and kitchen staff in other duties as required
Performing other work-related duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Previous restaurant experience strongly preferred
High energy and stamina are required
Ability to stay calm and work efficiently under pressure
Ability to prioritize job duties and manage time effectively
Strong verbal communication skills required
Willingness to work evenings and weekends as required
Excellent customer service to treat patrons like family
The ability to read menus, safety documents, etc.
The ability to use the company’s POS system

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. The work that food runners do is both physically and mentally demanding. They are on their feet much of the time. Food runners must work well under pressure and exercise tact and patience when dealing with other employees and customers. Food runners typically work forty to forty-eight hours a week. However, because the restaurant serves the public and are open on weekends and at night, Food Runners may work longer, irregular hours. While performing the duties of this job, the employee is regularly required to talk or hear. The employee frequently is required to stand and walk with heavy trays (up to 50 pounds). The employee is occasionally required to sit; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl. Specific sensory abilities required by this job include sight, taste, smell, and hearing. While performing the duties of this job, the employee is occasionally exposed to raw meat, moving mechanical parts, airborne particles, hazardous materials, and risk of electrical shock. The noise level in the work environment is moderate to loud.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employees will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments. All duties and responsibilities are essential functions and requirements and are subject to possible modification to reasonably accommodate individuals with disabilities. To perform this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health or safety of themselves or others. The requirements listed in this document are the minimum levels of knowledge, skills, or abilities. This document does not create an employment contract, implied or otherwise, other than an “at will” relationship.

Dishwasher

Position Overview

Department

Kitchen

Reports To

Kitchen Manager

FLSA Status

Non-Exempt

Position Summary

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.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

Sorting and rinsing dirty dishes, glass, tableware and other cooking utensils and place them in racks to send through dish machine
Sorting and stacking clean dishes; carrying clean dishes to cook’s line and other proper storage areas; rewashing soiled dishes before delivering
Changing dishwater in dish machine every hour
Washing pots, pans, and trays by hand
Removing trash and garbage to dumpster
Setting-up and breaking-down dishwashing area
Cleaning and rolling/unrolling mats
Filling/emptying soak tubs with cleaning and sanitizing solutions
Sweeping/mopping floors
Assembling/disassembling dish machine
Sweeping up trash around exterior of restaurant and garbage dumpster
Performing general restaurant and restroom cleaning as directed
Wiping up any spills to ensure kitchen floors remain dry
Notifying Manager anytime dish machine wash or rinse cycle falls below safety standard temperatures
Performing other duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Must be able to read labels on chemicals
Knowledge of workplace safety procedures
Ability to maintain professional demeanor in high-stress situations

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to walk and stand during entire shift. The employee frequently must lift and carry racks or stacks of dishes, glassware, and other utensils, weighing up to 30 pounds, up to 50 times per shift. The employee occasionally lifts and empties trash cans weighing up to 150 lbs., with assistance, up to two times per shift. The employee frequently bends, stoops, reaches, pushes and lifts. The employee works primarily indoors in a hot, damp environment with some work done outside. This position required the occasional exposure to sharp machinery, broken glass, metal cans, and heat sources with some potential for injury. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

Cook

Position Overview

Department

Kitchen

Reports To

Executive Chef/Sous Chef

FLSA Status

Non-Exempt

Position Summary

Cooks prepare and/or direct the preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards and following established food production programs and procedures. Ensure appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

Preparing or directing preparation of food served using established production procedures and systems
Determining amount and type of food and supplies required using production systems; ensuring availability of supplies and food or approved substitutions in adequate time for preparation; serving or ensuring proper serving of food for tray line or dining room
Complying with established sanitation standards, personal hygiene, and health standards; observing proper food preparation and handling techniques
Storing food properly and safely by marking dates and items
Reporting necessary equipment repair and maintenance
Correctly preparing all food served following standard recipes and special diet orders; portioning food for serving
Planning food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food are preserved
Maintaining daily production records
Keeping work area neat and clean at all times; cleaning and maintaining equipment used in food preparation
Completing food temperature checks before service
Performing other work-related duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

A high school diploma or equivalent preferred
Prior experience in related food service positions required
Moderate reading and writing skills; ability to follow written and oral instructions and procedures.
Manual dexterity; auditory and visual skills
Proficient interpersonal relations and communicative skills; cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment
Ability to stand, reach, lift, bend, kneel, stoop, climb, push and pull items weighing 50 pounds or less

PHYSICAL DEMANDS AND WORK ENVIRONMENT

NOTE

Host

Position Overview

Department

Host Stand

Reports To

Manager On Duty

FLSA Status

Non-Exempt

Position Summary

The Host provides warm, friendly, and immediate greetings to guests at the door. Seats, and presents clean menus to guests in a friendly, professional, and quick manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:
Greeting and seating guests, presenting menus to guests, informing them of special menu items
Treating guests in a manner to ensure their complete satisfaction
Taking names on a waiting list
Running the floor plan board
Observing tables and keeping track of clean, dirty, and occupied tables
Taking guest information and quoting wait time to guests accurately when tables are not immediately available
Cleaning, organizing, and stocking menus at host area
Answering phone and answering questions concerning the menu and restaurant
Interacting with guests coming in and as they leave, ensuring a positive dining experience
Filling to go orders, if applicable
Maintaining restrooms throughout shift
Performing other duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Excellent communication skills (verbally interacts with management, servers, team members and guests)

Must be able to read, write, and determine wait time based on Company’s procedures

Must visually scan restaurant for clean, unoccupied tables

Strong organizational skills and ability to multi-task

Knowledge of workplace safety procedures

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

Restaurant Manager

Position Overview

Department

Operations

Reports To

General Manager

FLSA Status

Non-Exempt

Position Summary

High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful Willingness to work evenings and weekends as required Excellent customer service to treat patrons like family Strong communication skills to train and motivate employees Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

Handling all staffing responsibilities, including hiring, training, scheduling, and terminating Assisting in purchasing all food, beverage and supplies and overseeing use of food and beverages within required dates and with a minimum of waste, monthly inventories
Supervising staff in terms of food preparation, customer service, cleaning, and repairs to restaurant and grounds
Promoting cooperative effort, a team spirit, and good morale among employees Delivering excellent customer service including personally greeting and seating guests Resolving complaints from customers in a polite, friendly manner
Performing daily inspections and periodic audits to check safety of equipment and to ensure that food is cooked properly; addressing engineering problems involving the cost, installation, and maintenance of such equipment
Participating in training about standardized policies and conferring weekly with owner management about restaurant operations
Administering payroll and maintaining records of sales and cash receipts including related areas of accounting, budgeting, credit policies, and banking methods
Providing regular, accurate, computerized reports of operations to owner management
Helping with duties of other employees (e.g., cashier, server, cook, etc.) when necessary because of an unexpected absence or extra volume
Responding to customer and community interests to develop marketing and advertising
Performing other work-related duties as assigned

MINIMUM QUALIFICATIONS

High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
Previous restaurant experience required; previous management experience preferred;
Successful completion of progressive business management training program helpful
Willingness to work evenings and weekends as required
Excellent customer service to treat patrons like family
Strong communication skills to train and motivate employees
Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

Restaurant Expeditor

Position Overview

Department

Kitchen

Reports To

Kitchen Manager

FLSA Status

Non-Exempt

POSITION SUMMARY

Restaurant Expeditors ensure quality and proper presentation in a timely manner. Food orders are prepared and assembled quickly according to recipes and procedures to avoid waste. Line is always stocked, neat, clean and safe.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

Reading tickets, pulling product from window in order specified on ticket; calling side items and any special instructions, coordinating and communicating with grill cooks; remaining cautious of lead ticket time.
Preparing recipes and plate presentations, correctly setting up according to tickets for all fried items, chips, fries, and appetizers
Following pars accurately, and completing daily/weekly cleaning and maintenance of fryers/cheese melter; following hold time standards for all fried products
Ensuring proper placement of side items on plate while noting any special instructions, ensuring that freshly toasted buns for burgers and sandwiches are available to grill cooks when needed, placing sets in window (if necessary)
Confirming proper placement of product, side items, and any special instructions; placing butter in potatoes, placing brown sugar-cinnamon mixture and butter in sweet potatoes; changing plates and/or wiping excess fluids from plates and garnishes; placing order in expo window in proper order according to computer ticket
Stocking/restocking items on line according to specifications

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Valid food handler’s card required
Ability to communicate with grill cooks/servers
Ability to reads orders on tickets
Ability to judge quality and quantity of raw and cooked items
Knowledge of workplace safety procedures

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this position, the employee is regularly required to stand the entire shift. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls. The employee is frequently required to stand; walk; sit; stoop; bend; shake, stir, and pour; and reach with hands and arms. The employee must occasionally lift and/or move up to 75 pounds. Specific vision abilities required by this position include close vision, distance vision, and the ability to adjust focus. While performing the duties of this position, the employee is regularly exposed to sharp objects, slippery floors, smoke, steam, high temperatures, humidity, and extreme cold. The employee regularly comes into contact with water, sanitation solutions, meat products, poultry products, seafood, and produce items. The employee is frequently required to wash hands. The noise level in the work environment is usually moderate to high.

NOTE

Service Manager/Host/Bussers

Position Overview

Department

Operations

Reports To

General Manager

FLSA Status

Non-Exempt

POSITION SUMMARY

The Service Manager is responsible for front-end management to help to direct and oversee all activities of a restaurant in accordance with standardized policies in order to provide efficient, friendly services and profitable operations.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:
Assisting in hiring of servers, hosts, bussers and barbacks
Manage the hiring center and ensure the upkeep of training materials including all updates.
Ensures all standards of service and policies and procedures of team members are being met
Follows up with all training schedules and objectives
All new information/changes are shared with the team members in a timely manner
Resolving complaints from customers in a polite, friendly manner
Coaching and developing
All appraisals are timely and updated
Schedules are posted and responded to in a timely matter
Providing regular, accurate, computerized reports of operations to general manager
Manages the front of the house inventory, cleanliness and upkeep of the host stand, foyer and busser areas
Maximizes all profit centers by effectively utilizing all management systems
Challenging yourself to find innovative ways to enhance the Guest experience from a host/busser/barback perspective

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred
Previous restaurant experience required; previous management experience preferred; successful completion of progressive business management training program helpful
Willingness to work evenings and weekends as required
Excellent customer service to treat patrons like family
Strong communication skills to train and motivate employees
Strong time management skills and accuracy to deal with a variety of duties and prepare reports according to schedule

NOTE

Server

Position Overview

Department

Server

Reports to

General Manager

FSLA Status

Not Exempt

POSITION SUMMARY

Servers sell and serve food and drinks in a professional manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

Serving 3-4 tables, as determined by management
Maintaining complete knowledge of Restaurant’s food and beverage preparation
Selling alcohol and food items
Entering and completing customers’ orders on computer system; accepting different types of
payment and making change
Interacting with guests in a friendly and fast manner; ensuring guests’ complete satisfaction and
exceeding their expectations
Maintaining specific side-work and ensuring the total cleanliness and smooth operation of the
restaurant
Clearing and resetting tables
Checking identification of guests to ensure they are of legal age to consume alcoholic
beverages; refusing to serve beverages in a polite manner to guests who are not of legal age
Observing guests’ behavior once they have consumed alcoholic beverages, counting number of
drinks served, and offering a taxi if you feel they should not drive; asking a manager for help
with disorderly customers as needed
Reporting to work in a neat and clean uniform; maintaining well-groomed hair and personal
hygiene as established by company policy
Performing other duties as directed

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

Ability to pass Responsible Service of Alcohol Test with a score of 90% or better
Ability to pass our Food Knowledge test after training with 93% or better
State alcohol server license and food handler’s card required
Basic mathematical skills; ability to make change
Basic reading and writing skills
Basic computer skills
Excellent communication skills
Multi-task oriented
Knowledge of workplace safety procedures
Must be able to suggestively sell food and beverage items

PHYSICAL DEMANDS AND WORK ENVIRONMENT

The physical demands described here are representative of those that must be met by an employee to

successfully perform the essential functions of this position. Reasonable accommodations may be

made to enable individuals with disabilities to perform the functions.

While performing the duties of this position, the employee is standing the entire shift. The employee

frequently reaches, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee

frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive

motions. The employee is frequently required to walk; sit; and reach with hands and arms. The

employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must

frequently communicate with expediters and servers and read orders on tickets. The employee is

occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls

and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent

contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and

produce items and frequent washing of hands.

NOTE

This job description in no way states or implies that these are the only duties to be performed by the

employee(s) incumbent in this position. Employees will be required to follow any other job-related

instructions and to perform any other job-related duties requested by any person authorized to give

instructions or assignments. All duties and responsibilities are essential functions and requirements and

are subject to possible modification to reasonably accommodate individuals with disabilities. To perform

this job successfully, the incumbents will possess the skills, aptitudes, and abilities to perform each duty

proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to

the health or safety of themselves or others. The requirements listed in this document are the minimum

levels of knowledge, skills, or abilities. This document does not create an employment contract, implied

or otherwise, other than an “at will” relationship.

Server Assistant/Busser

Position Title

Server Assistant/Busser

Department

Server Assistant/Busser

Reports to

General Manager

FLSA Status

Not Exempt

POSITION SUMMARY

Responsible for removing all the used dishes and tableware and preparing the table in a professional

manner for new guests. This role serves to expedite the restaurant floor and seat guests in a timely

manner.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Removes all dishes and other items from table following the meal

• Cleans and prepares table for new guests in accordance to the Company’s standards

• Performs cleaning side work as assigned

• Completes all service paperwork as required

• Supports waiters and kitchen staff in other duties as required

• Performs other work-related duties as assigned

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• Physical stamina to lift and carry heavy items (dishes, tubs, etc.)

• Previous restaurant experience strongly preferred

• High energy and stamina are required

• Ability to stay calm and work efficiently under pressure

• Ability to prioritize job duties and manage time effectively

• Strong verbal communication skills required

• Willingness to work evenings and weekends as required

• Excellent customer service to treat patrons like family

• Ability to read menus, safety documents, and other work-related documents

PHYSICAL DEMANDS AND WORK ENVIRONMENT

NOTE

The company is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.